Hailing from northern Italy, this approximately 500-year-old brassica has all the hallmarks of Italian design. It's suave. It's sophisticated. And it promises impeccably good taste! —GrowVeg.com

Romanesco is a worthy garden challenge. Cultivation is more like cauliflower than broccoli. Translation—it can be finicky but it is neither cauliflower or broccoli. It is in a class of its own (Brassica oleracea). In warm winter regions it is grown during the cool season but planted in spring elsewhere.

Some tips based on my growing experience:
—If possible, grow from seed. My seedlings seem to be sturdier and grow better. It can be hard to find Romanesco in garden centers.
—In USDA zones 9 and 10 plant in late September or early October while soil is still warm and days are longer.
—Like cauliflower, Romanesco produces best when grown in well-amended soil with consistent moisture. I grow with cauliflower plants and use a three inch layer of mulch. Romanesco prefers slightly alkaline soil and will benefit from extra bone meal at the time of planting.
—Space appropriately. Plants can grow to 2.5-3 feet wide and tall. When planted closer together heads will be smaller.
—Consider how many plants you really need. Last year I grew eight and gave half of the heads away. They can be quite large.

To read more about the fractal architecture of Romanesco and find links to recipes, see my previous post Romanesco.

Another blogposts on growing Romanesco may be helpful:
How to Grow Romanesco Cauliflowers from GrowVeg.com

Specialty Produce in San Diego gives more history, lists local restaurants that recently purchased Romanesco and links to 23 recipes using this unique vegetable.