GROWING ROMANESCO CABBAGE - VARIETIES, PLANTING AND CARE
The mysterious Romanesco cabbage seems to be classified by nature itself. The shape of each small inflorescence is almost an exact copy of the whole head. Big in small. And vice versa.
It is so amazing that it is incredibly pitiful to take such a miracle apart in order to eat it corny.
However, it is simply impossible to resist the taste.
And isn't it curious?
ROMANESCO CABBAGE - QUESTIONS WITHOUT ANSWERS
origin mystery. It is commonly believed that Romanesco was created by crossing cauliflower and broccoli, although this is not confirmed by authoritative sources. Some experts and historians say it was known to the ancient Etruscans in the 1990st century BC. BC. And on international markets, vegetables began to be sold only in the XNUMXs. Where has the curiosity been hiding for so long?
Mathematicians put forward the theory that Romanesco was created at the end of the XNUMXth century. XNUMXD designers by introducing special genes, since the shape of the head is described by logarithmic equations. But why then are the names of those same designers unknown?
Appearance mystery. All small twin inflorescences form a large pyramidal bouquet, almost indistinguishable from themselves, slightly twisted in a spiral around an invisible axis. This geometric shape is called a fractal spiral. Each inflorescence - a complex brush - consists of similar to it, but smaller in size. And they are from even smaller ones. In mathematics, such a set is called a fractal.
The length of the radii of all elements corresponds to the Fibonacci sequence, when each next number is equal to the sum of the two previous ones. There are many similar examples in nature, but only a few among food products. Why a vegetable has such a mathematically verified look is also a mystery.
ROMANESCO - CLAIMS WITHOUT GROUND
Cabbage patriotism. Romanesco in translation means "Roman cabbage", because it is believed that it was first grown near the Italian capital.
The head of cabbage is so beautiful that it is a pity to divide it into parts. However, a pleasant surprise awaits the chef: the cut head is no less beautiful. In Italy, there are special recipes with Romanesco - frittata (baked omelette stuffed with cheese and vegetables), orecchiette ("ears" of dough mixed with a side dish).
True, all over the world they don’t bother and successfully cook Romanesco like broccoli, often just baked with cheese. The main thing is not to overdo it, and then you get the most delicate delicacy, harmonious in taste - without bitterness and not everyone has a pleasant cabbage smell.
It just seems that Romanesco hybrid varieties are the same in appearance, taste, and consistency. This is not true. Some oily, some creamy, some nutty. No wonder there are a lot of them. In addition to those listed there are Egyptian pyramids, Minaret, Ivory, Burma, Shannon. Although not all have passed state tests, it is quite realistic to buy seeds, grow and evaluate them.
Unmotivated fear. In our country, Romanesco, or coral cabbage, is rarely found in vegetable gardens. It belongs to the same varietal group as the color, but it is considered capricious because the plant requires more attention and care.
Yes, it is warm and photophilous, although after all, many other vegetables are like that, but this does not frighten us. If there is not enough sun in the region, the heads will be small. However, you can come to terms with this. In addition, recently the situation is changing almost everywhere due to the inevitable global warming.
ROMANESCO IS INCLUDED IN THE STATE REGISTER IN THE CAULIFLOWER SECTION
Romanesco is included in our State Register in the cauliflower section, where it is named as a type. And despite its exceptional properties, it did not receive a separate item in an important Russian document. Varieties and hybrids are suitable for cultivation in all regions of the country, all created in the XNUMXst century. and they taste great.
Early ripe. Can be harvested 75-85 days after germination. This is a nimble turtle with a triangular, bumpy, bright green, dense head weighing 0,4 kg. Productivity up to 1,6 kg per 1 square. m. F, Amphora with a triangular, yellow-greenish, dense, delicate head weighing 0,3-0,5 kg. Productivity 1,5-2 kg per 1 square. m.
Mid-season. Cabbage is ready in 105-115 days from germination. These are the F1 Puntoverde with a triangular, unleafed, strongly bumpy, bright green head weighing 1,5 kg. Productivity 3,1 kg per 1 square. m. F1 Veronica with a triangular, uncovered, yellow-green, dense head weighing up to 2 kg. Productivity 4,2 kg per 1 square. m. Emerald goblet with a domed, partially covered, green head weighing 0,5 kg. Productivity 2,2 kg per 1 square. m.
Middle late. Ready for cutting 120 days after germination. This is F, an elliptical, partly covered, greenish, knobby head pearl, weighing 0,8 kg. Productivity 2,5 kg per 1 square. m.
GROWING ROMANESCO CABBAGE
Romanesco is grown like cauliflower. With small nuances. In spring, seeds are sown directly into the ground only in the southern regions of the country. In the middle lane and to the north, it is more reliable through seedlings. The timing of sowing should be calculated so that the formation of heads falls on cool weather, when about 18-20 °. For early varieties, taking into account the planting of 45-day-old plants, this is approximately the beginning of April. Late ones are sown in the ground in June - early July. Planting pattern 45x50x50-60 cm. The row should be generously fertilized and loose.
Love does not love. Cabbage does not tolerate heat, as well as a long cold snap. If it is hot, the plants shade, if it is too cool, they cover.
It is better to water under the root. After disembarkation - 2 times a week, then once, first 1 bucket of water per 1 sq. m, then gradually increase the rate. Spray on the leaves in the heat and only before the formation of heads. The soil after watering is loosened and mulched. Spud 2-3 times.
Feed at least 3 times. 2 weeks after disembarkation, and then twice more with the same interval: organic matter - infused solutions of mullein in water (1:15) or bird droppings (1:20). It’s a good idea to add a complex mineral fertilizer to the last top dressing (2 tablespoons per 10 liters).
To scare away pests, dill, mint or celery are planted next to Romanesco. They say it improves the taste of the vegetable.
Didn't make it - too late. Overripe heads, that is, their aging, must not be allowed. In the middle lane, Romanesco is harvested in late August - early October, depending on the variety. Together with the head, a part of the stem with leaves is also cut off, they can be added to the dish.
Store in the refrigerator for 1,5-2 weeks. If there is a lot of cabbage, the head is cut into separate pyramids, blanched and frozen without losing taste and useful properties.
Long before it hits the plate, Romanesco - a miracle of nature or selection - will decorate a garden bed, flower bed, container. There are summer residents who do not like to eat any cabbage at all, but Romanesco is still grown - for the sake of beauty!
Reference by topic: Cabbage calabrese and romanesco (photo) - species and varieties
HOW TO COOK ROMANESCO CABBAGE - VIDEO RECIPE
© Author: N. LAGUTA Kursk region
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