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Baby Romanesco are small and conical shaped, roughly 6 centimeters wide and 5 centimeters tall. Each is made of little clusters yellowish-green flowers, called curds, that are packed tightly into a spiral, radiating outward to a point. Tender yet crisp, green cabbage-like leaves wrap around each head from the bottom, like fingers. The taste is like broccoli, yet slightly sweeter, nuttier and earthier. The dense texture of Baby Romanesco is like cauliflower, giving it a crunchy bite.
Seasons/Availability
Baby Romanesco is available year-round with a peak season in the fall through spring months.
Current Facts
Baby Romanesco are the immature heads of the showy cruciferous vegetable called Romanesco. They are referred to sometimes as Baby Broccoli Romanesco or Baby Cauliflower Romanesco in North America. In France, they are Baby Romanesco cabbage, while in Italy they are called Broccolo Romanesco. Botanically, they are classified as Brassica oleracea var. botrytis and are a hybrid cross between broccoli and cauliflower. Its spiralized appearance is reminiscent of the famous Fibonacci sequence.
Nutritional Value
Baby Romanesco is an excellent source of vitamin C and a good source of dietary fiber, B-complex vitamins and vitamin A. It is a source of calcium, copper, iron, magnesium, phosphorus, selenium, and zinc. Romanesco also contains phytochemicals like kaempferol, sulforaphane and isothiocyanate, which provide both antioxidant and anti-inflammatory properties.
Applications
Baby Romanesco can be eaten raw or cooked. They can be prepared like cauliflower: steamed, braised, roasted or grilled. Blanch the small heads whole or cut in half and shock in an ice bath to prevent overcooking. Use them for purees, chop to add to salads Sauté them alone, with onions or other aromatics, or add to stir fry. Pair Baby Romanesco with sharp cheeses like gruyere or parmesan, garlic, olive oil, parsley, nuts, lemon zest, red chile pepper, and creamy bechamel or hollandaise sauce. Use as a substitute in recipes calling for broccoli, cauliflower or Brussel sprouts. Add to quiche or pair with poultry or fish. Baby Romanesco can be pickled and canned like cauliflower. Baby Romanesco will keep in a plastic bag or container in the refrigerator for up to 3 days.
Ethnic/Cultural Info
The name Romanesco comes from an Italian dialect spoken in Rome since the 16th century. The local dialect is influence by Florentine, Neapolitan and Latin and after the Sack of Rome in 1527, Tuscan. After Rome was declared the capital of Italy in the latter part of the 19th century, the Romanesco dialect began falling out of favor. Few Romanesco expressions and words are in use today, many being relegated to slang and colloquialism.
Geography/History
Romanesco is native to northern Italy and botanists believe it dates to 16th century Rome and is the result of purposeful selection by farmers. All Brassica species are native to Italy and the eastern Mediterranean region and the highest degree of variation in the species exists in Italy. Romanesco has long been popular throughout Europe and more recently in North America and elsewhere. It is cultivated in South America, northern Europe and the United States and can be found in major grocery stores and farmer’s markets.
Weiser Family Farms
Baby Romanesco features a striking conical form with tightly packed yellowish-green curds spiraling outward to a peak. Its taste combines the familiar flavor of broccoli with sweeter, nuttier, and earthier notes. The texture resembles that of cauliflower, offering a satisfying crunch. Wrap-around, green cabbage-like leaves enhance its visual appeal and protect its tender yet crisp structure.
Weiser Family Farms
Baby Romanesco offers diverse preparation options, similar to cauliflower. Try steaming, roasting, grilling, or adding it to stir-fry dishes. It pairs wonderfully with sharp cheeses like gruyere, garlic, olive oil, nuts, and lemon zest. Use it as a substitute in recipes calling for broccoli, cauliflower, or Brussel sprouts. For storage, keep it in a plastic bag or container in the refrigerator for up to 3 days.
Romanesco has a striking spiralized appearance resembling the Fibonacci sequence, making it visually unique. It’s a hybrid cross between broccoli and cauliflower, classified as Brassica oleracea var. botrytis. In addition to being rich in vitamin C, it offers dietary fiber, B-complex vitamins, vitamin A, and several essential minerals, along with phytochemicals that support antioxidant and anti-inflammatory benefits.
Fresno Evergreen
Romanesco, a remarkable edible flower, originates from northern Italy and is regarded as a product of deliberate farming practices dating back to 16th century Rome. As a member of the Brassica species, it shares its roots with all species native to Italy and the eastern Mediterranean. Today, Romanesco enjoys global cultivation, including South America, northern Europe, and the United States, where it is sold in major grocery stores and farmer's markets.
Fresno Evergreen
Romanesco dialect: Originally tied to Rome's identity, Romanesco emerged in the 16th century with influences from Florentine, Neapolitan, Latin, and later Tuscan after the 1527 Sack of Rome. Its prominence declined after Rome became Italy's capital in the 19th century, leaving much of its vocabulary preserved in slang and colloquial phrases used by locals.
Milliken family farms
Baby Romanesco is small and conical, measuring about 6 cm wide and 5 cm tall, with tightly packed, yellowish-green flower clusters called curds forming a spiral shape. Its flavor resembles broccoli but is slightly sweeter, nuttier, and earthier. Wrapped in crisp cabbage-like green leaves, its dense, crunchy texture is similar to cauliflower, making it unique in both taste and bite.
Fresno Evergreen
Baby Romanesco is incredibly versatile and can be eaten raw or cooked. It pairs beautifully with sharp cheeses like gruyere or parmesan, garlic, olive oil, parsley, and nuts, and works well with sauces like hollandaise or bechamel. You can use it as a substitute in recipes for broccoli, cauliflower, or Brussels sprouts. It stays fresh in the fridge for up to three days when stored in a plastic bag or container.
Baby Romanesco: This striking vegetable is a hybrid cross between broccoli and cauliflower, botanically classified as Brassica oleracea var. botrytis. Its spiralized green heads resemble the Fibonacci sequence, making it visually revolutionary. It’s rich in vitamin C, dietary fiber, and essential minerals like magnesium and zinc, while its phytochemicals offer antioxidant and anti-inflammatory benefits.
Romanesco: Romanesco originated in northern Italy and was first cultivated in 16th century Rome through purposeful selection by farmers. It belongs to the Brassica family, which is native to Italy and the eastern Mediterranean, where the greatest variation of these species is found. While historically popular in Europe, Romanesco is now grown in regions like South America, northern Europe, and the United States.
Specialty Produce
1929 Hancock St, San Diego, Ca 92110
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Broccoli Baby Romanesco spotted at Specialty Produce. Grown by Bebe Farms.
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