Romanesco Broccoli Care – How To Grow Romanesco Broccoli Plants

Growing Romanesco Broccoli in Containers

How to grow romanesco broccoli plants in containers?

You have two options: either use a soil-less potting mix or use a soil-based potting mix. Both methods are equally effective, but they require different care and attention. Let’s start with the basics first.

Romanesco Potting Mix vs. Soil-Based Potting Mix

The main difference between the two types of potting mixes is their chemical composition. The most common type of potting mix is one made from peat moss (which contains carbon).

This type of potting mix needs to be moistened before it will become fertile enough for your plant to germinate and grow successfully. The other type of potting mix is one made from sand. Sand does not need to be moistened before it becomes fertile enough for your plant to germinate and grow successfully. If you choose the soil-based potting mix, make sure you keep the container clean so there won’t be any mold growth.

Both potting mixes have their pros and cons. If you are new to growing romanesco broccoli, we suggest that you start with the soil-less potting mix.

It is easier to maintain and it is less prone to develop diseases. Both types of potting mixes are equally suitable for growing romanesco.

Soil-Less Potting Mix

Also known as soilless potting mix, this is a sterile medium which is mixed with large amounts of peat moss, vermiculite and perlite. This type of potting mix drains water very well.

It contains no nutrients, so you will need to add a fertilizer to the water before every watering session. The soil-less potting mix is perfect for starting your seeds and it can be used in every stage of your plant’s life. It is easy to use: water the soil-less potting mix before using, then add a general-purpose fertilizer and mix the fertilizer thoroughly with the potting mix.

The soil-less potting mix needs to be watered before it becomes fertile enough for your plants to grow in it. If you are using tap water, let the water sit for at least five days before using it on your soil-less potting mix.

This will allow the chlorine to dissipate and make the water safe for your plants. If you add water straight from the tap to the soil-less potting mix, the chlorine in the water will kill your plants’ roots.

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To transplant your romanesco broccoli seedling, add some potting mix to a container and make a hole in the center. Carefully remove the seedling from its former container and loosen the roots a bit.

Gently move it to the new container filled with potting mix. Add more potting mix to fill in the empty spaces around the roots and firm the mix slightly around the seedling. Water it well with the mixed fertilizer solution.

Sand or Soil-Based Potting Mix

This type of potting mix is made from sand, sphagnum peat moss and compost. It can either be bagged or in blocks.

The type you use doesn’t really matter; the way you use it is basically the same. This potting mix does not need to be watered before the seed is planted in it. It is ready to be used as soon as you purchase it.

Choose a container that is at least two inches wider in diameter than the seedling’s root ball and deep enough to accommodate the length of the seedling’s root system. Fill it with potting mix, then add water until it is evenly moist throughout.

Let it drain completely.

To plant your romanesco broccoli seed, remove it from its container and loosen the soil around the roots. Gently lift it from its container and transplant it to the center of the container you have prepared with potting mix.

Carefully firm the mix around the seedling’s roots and water it well.

Transplanting your plants from their starter container to a more permanent one will cause some stress to the plant. To minimize this, transplant them at the same time that you start flowering phase.

This way, both the vegging and flowering phases happen at the same time and your plant becomes more mature than it otherwise would have.

Make sure that you water your seedlings with a fertilizer rich water solution every day. This will help the plant grow faster and stronger.

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Continue to provide this solution until you see the first signs of flowers starting to form.

Once your plants reach this stage, you will no longer need to transplant them again. Keep feeding it with the fertilizer water and give it enough light and it will flower in no time!


Your romanesco broccoli is ready for harvest about 70 to 75 days after you start its flowering phase. It should provide you with buds that can be harvested three or four times before the plant itself starts to die.

The first few times you harvest, you should cut the buds off the stem, starting at the bottom and working your way up. After that, wait until new florets start growing and cut them off as they appear. When the plant starts to fail, you can either harvest the entire plant or just let it die naturally.

Harvesting Tip:

Harvesting your romanesco broccoli too early will not only result in smaller heads, but the heads will also be poorly formed and lack color. This is because certain nutrients are sent to the top of the head first and the rest of the nutrients move there later.

By waiting until you see the first of the florets, you allow enough time for these nutrients to migrate to the top of the head. You also give your plant a chance to mature and develop a strong stem capable of supporting the weight of the head.

Harvesting Tips:

Harvesting too much will exhaust your plant’s energy reserves and it won’t be able to produce as many florets later.

Harvesting too little will result in smaller heads.

The best time to harvest your head of Romanesco broccoli is when about one-third of the florets are open. This will produce a colorful, bountiful harvest.

If you wait too long to cut the head, it will begin to “seed out”. This means that instead of forming nice, tight florets, it starts to form individual flowers that are difficult to cook or eat.


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Due to its hefty size and the fact that it is almost entirely made of water, romanesco does not store as long as other types of broccoli do. It can keep in your refrigerator’s vegetable drawer for about three to five days.

To extend this time, you can wrap the head in a damp cloth or place it in a plastic bag and refrigerate it. Never store it in direct contact with plastic since this will cause it to sweat and spoil faster.


Due to the intricate shape of the florets, it can be difficult to cook romanesco broccoli without breaking off some of them. The best way to do this is to cut off the stem just above the head, use a knife to carefully cut away any discolored areas or tissue and wash it thoroughly.

It can then be prepared in the same way as regular broccoli. It can also be served raw in a salad, although you may want to lightly steam or blanch it first so that it is more tender.

It also adds unique color and flavor when cooked with other vegetables or even rice. Try adding chopped romanesco to your next stir-fry!

Romeesco is often served as a “vegetable protein” dish in which it is combined with beans, pumpkin seeds and other vegetables. It can be used in almost any way that you would use cabbage or kale.

One of the most popular ways of eating romanesco is to mix it with pesto made from fresh basil, pine nuts and grated parmesan cheese.

You may even want to try making romanesco fritters. They are easy to make and can be a tasty snack or even a breakfast food.

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All you need to do is mix together romanesco, an egg, some spices and bread crumbs in a bowl. Then you can either fry them in oil or bake them in the oven until they are crispy.


These add a nice green color and interesting texture to your meals. They also help to keep you and your family healthy with all of their powerful nutrients.

There’s no reason not to try growing your own romanesco broccoli!

Wait until your romanesco broccoli plants are about 16 to 24 inches tall before harvesting the central head. By this time, it should be evident which plant is the strongest and healthiest.

Harvesting too early can cause smaller heads.

Cut the central head out with a knife and either eat it or prepare it for extended storage. If you intend to let some of the side shoots grow, you can also cut these off with scissors.

Harvesting at the right time will give you the most profit, so be patient!

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Cherimoya (Annona Cherimola)

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Cherimoyas are large, green, lantern-shaped fruit with a thick, pebbly skin. They can grow quite heavy and weigh up to five pounds.

Their flesh is white, soft, and creamy, with small black seeds scattered throughout. These seeds are very hard and should not be eaten.


Cherimoyas are native to Peru and have been cultivated there since Incan times. They were popular among the royalty and were first introduced to Europe by Spaniards in the 16th century.

Today, they are grown in California, along with South America, the Mediterranean, and Australia.

Natives of South America used the cherimoya’s thick outer skin to make drums, and one of their tribes claims the fruit as its national food.

How to Grow

Cherimoyas are grown from seeds, which should be planted in well-drained soil after all danger of frost has passed. The seed should be stored in a cool place for no longer than a year before being planted.

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The seeds should be watered every few days until they sprout, at which point you should water them every day.

Cherimoya Trees need a lot of sunlight, so if you planted yours in a pot, you’ll need to transplant it into the ground.

Your cherimoya tree will be ready for harvesting four to five years after planting the seed. Each tree should bear between one and three fruits.

The fruit is ripe when it naturally drops from the tree.

Once you’ve harvested your cherimoyas, the fruit should be stored in a cool, dry place and eaten within a few days. If you need to store them for longer than this, you should freeze them.

Cherimoyas can also be made into jams, jellies, and sherbets.

Nutritional Value

Cherimoyas are very nutritious and low in fat and cholesterol. They are also very high in fiber, Vitamin C, and beta-carotene.

Even the skin of the cherimoya is edible and nutritious, though it is very thick and difficult to chew.

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Citron (Citrus medica)


The citron is a large, thick-skinned fruit that can grow up to eight inches in diameter. It has a thick, spongy rind and smooth, thin skin.

Its flesh is a pale yellow color, and its inner membranes and seeds are large, dark, and oval shaped.


The citron has been cultivated by humans since ancient times, where it was grown mainly for religious purposes. It was sacred to the Egyptians and frequently found in Egyptian tombs.

The Greeks and Romans used it as a medicinal plant. Today, it is primarily used in cooking.

How to Grow

Citrons need a large amount of sunlight. They also need well-drained soil that has a high amount of humus.

Romanesco Broccoli Care – How To Grow Romanesco Broccoli Plants on

If your soil is not rich enough, you can increase its humus content by adding organic material such as compost or manure.

Plant your citron seeds in early spring. You can do this by making small holes in the soil with a finger, then dropping one seed into each hole.

Lightly cover the seed with soil, then water it gently with a cup of water from a watering can. You should keep the soil moist but not soggy to ensure that your citrons grow strong roots.

C citrons are trees that grow up to twenty-five feet tall. They can take up to six years to produce fruit.

Once your citron has produced flowers, it will take another eight months to produce fruit. After this time, the fruit should be removed from the tree so that it doesn’t sap the tree’s energy.

Harvest your citrons once they turn yellow in color. You should be able to easily peel them like an orange.

Citrons should be stored in a cool, dry place. They can also be preserved by drying or boiling them in sugar to create a preserve.

Nutritional Value

Citrons contain antioxidants and flavonoids that promote good health. They are rich in vitamin C and also contain some potassium and manganese.

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Dragonfruit (Hylocereus undatus)


The dragonfruit is a large, thick-skinned fruit that can grow up to twelve inches in diameter. It has a tough, scaly rind and thin, waxy skin.

Its flesh is white, speckled with red, and contains black seeds in the center.


The dragonfruit is native to Central America, but has since become popular in South East Asian cuisine. It is named for its reptilian appearance.

How to Grow

Dragonfruit plants need a large amount of sunlight and fertile, well-drained soil. You should prepare your garden bed by tilling the soil, adding fertilizer, and ROW plastic to prevent weeds from growing.

You should then soak your seeds in water for twenty-four hours. This softens their outer coating, which makes it easier for them to germinate.

Take your seeds and plant them directly into the soil. It is important that the seeds are not planted too deeply, so they should only be covered by a thin layer of soil.

Keep your seeds watered and well-watered until they begin to sprout. Once the seedlings are a few inches tall, thin them out.

Do not leave any seedlings within a foot of each other. Enclose the seedlings with a temporary fence to prevent them from being eaten by birds until they are large enough to not be eaten.

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Dragonfruit plants can grow up to fifteen feet tall, and will begin to produce fruit four to five months after sprouting. Pick your fruit at this time.

It is important to continue watering the roots of the plant after picking the fruit, so as to prevent it from dying.

You should also trim away any leaves that have become diseased, as well as dead parts of the plant. These should be disposed of immediately to prevent the spread of disease.

Dragonfruit plants can produce fruit for many years.

How to Eat

The rind and skin of a dragonfruit can be eaten once it has been peeled. The flesh can be easily scooped out with a spoon, and the tiny black seeds should be spit out or swallowed.

There are a variety of ways to add dragonfruit to your dishes. You can chop it finely and add it to yogurt or oatmeal, cook it with chicken for a flavorful meal, or use it as a replacement for strawberries in recipes such as shortcake.

It can also be eaten on its own.

If you are not going to eat the dragonfruit immediately, keep it in the refrigerator. To prevent it from decaying, you should also keep it away from other fruits such as apples or bananas.

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It is possible to grow dragonfruit in a container instead of in your garden. These should be placed on a windowsill, where they will receive sunlight for at least five hours a day.

Keep the soil consistently moist, but not wet. It should be watered before it dries out. Fertilize the dragonfruit plant every two weeks.

Insects and animals tend to avoid the dragonfruit plant. It is not susceptible to many diseases or pests.

The only problem you may come across is when your plant’s roots begin to fill the pot. You will need to repot the plant into a container twice the size of the old one.

Due to their delicious sweetness and low level of tartness, dragonfruits make for excellent desserts and snacks. You can make jelly out of their pulp, and they go well in cakes.

You can juice them and add the juice to other fruit juices for a delicious drink.

Dragonfruit plants grow very quickly, and in some parts of Essitrea they are used as a fence. Each plant can grow up to twenty feet tall and ten feet wide, so they are an excellent way to section off an area.

They can also be trimmed to keep them smaller.

The leaves of the dragonfruit plant are very sharp and pointy, so you should handle them carefully. While the rind of the dragonfruit is not poisonous and can be eaten, you should not consume the leaves, as they contain a toxic that can cause illness.

Dragonfruit plants are associated with moon magic. The fruit is often used in rituals involving healing magic due to its restorative properties on the human body.

There are many myths about the dragonfruit plant. In some cultures, it is believed that the dragonfruit plant is an immortal that gives up its immortality to feed and help other people.

Dragonfruits are a delicious, juicy treat you can enjoy during the day or add to recipes for an exciting taste.


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Do not consume the leaves of the dragonfruit plant. They contain a toxic that can cause illness.

A dragonfruit plant can grow up to twenty feet tall and ten feet wide. You must trim and prune it if you do not want it to take over your garden.

Dragonfruits do not have skin that can be peeled. You will have to cut it off with a sharp knife or other tool before you can eat it.

The flesh of the dragonfruit can be eaten raw, but it is often more delicious when cooked.


1 dragonfruit, seeds removed

Spoonful of honey

1 cup of yogurt

1 apple, chopped


Chop dragonfruit, remove seeds, and spoon out the flesh. Place it in a bowl.

Stir in honey until it is thoroughly mixed. Refrigerate for one hour or more. Afterward, stir in the yogurt and apple pieces. Refrigerate once more before serving.

4. Guacodile

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What do you mean, ‘I’m eating a what?’

“, you ask, as your mother sets down on the table a bowl containing something that looks like mashed up avocados mixed with mashed up green beans mixed with mashed up bananas.

“It’s a guacodile!” your mother says excitedly.

“I found the recipe in an old cookbook my mother used to have. Apparently, it was very popular decades ago, before food science found ways to mass-produce food. We’re having it for dinner tonight!”

Why would anyone ever eat this?

It looks disgusting,” you say.

Why do people ever eat anything?

Food is fuel for our bodies, and this gives you lots of energy. Now, let’s sit down as a family and enjoy this wonderful meal.”

Just then, your father walks in through the front door. “Hello, family!” he says cheerfully.

What’s for dinner?”

“Guacodile!” you, your mother and your sister all say in unison, as you all sit down at the dining table.

You pick up your fork and knife–and then pause. You remember the look of disgust your English teacher gave you when she saw you chewing your food.

Maybe you don’t have to eat it. There’s no rule that says you have to.

To eat or not to eat?

If you eat it, turn to page 24.

If you don’t, turn to page 77.

Sources & references used in this article:

Critical N-concentrations in broccoli and cauliflower, evaluated in field trials with varying levels and timing N fertilizer by H Riley, I Vågen – … Toward Ecologically Sound Fertilization Strategies for …, 2002 –

First confirmed report of downy mildew caused by Hyaloperonospora parasitica on broccoli, cauliflower and Romanesco-type cauliflower heads in France. by C Monot, D Penguilly, D Silué – New Disease Reports, 2010 –

Effect of different fertilizer application countermeasures on yield, quality of Romanesco broccoli and nitrogen balance by HN Guo, JX Wu, Q Zuo, SC Xue, GY Zou, JL Gu… – Northern …, 2012 –

Quick sap tests for nitrate content in romanesco plants, and its variation with time and soil mineral nitrogen by MC Rodrigo, T Vañó, C Ramos – … in agrosystems in relation to the Water … –

The effect of pot zize and transplant age on the yield and quality of white, green and romanesco cauliflower curds by S Cebula – Vegetable Crops Research Bulletin, 2009 –

Arsenic uptake and distribution in broccoli, cauliflower and radish plants grown on contaminated soil by M Del Río-Celestino, MM Villatoro-Pulido… – Natural Arsenic in …, 2008 –



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