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What are the benefits and harms of cabbage Romanesco

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Many, having first seen this vegetable, wonder: what is cauliflower or broccoli? In fact, this is a Romanesco, or Roman cabbage, whose inflorescences are not just edible, but very tasty and healthy.

What is romanesco

Romanesco cabbage is a member of the Cruciferous family, the most famous representatives of which are different cabbage varieties. Yes, and Romanesco is also a type of garden cabbage. By its appearance, it resembles a color one, but its pale green flowers form intricate pyramids, arranged in a spiral, which gives the vegetable a special beauty. The “construction” of the Roman cabbage consists of smaller elements imitating the shape of a large inflorescence, and those in turn are formed from an even larger number of smaller copies. And all of them with mathematical precision are arranged in smooth spirals. Captures, right?

Compared to cauliflower, romanesco is more tender and has a sweetish aftertaste. Compared to broccoli, its stems are shorter and softer, so it quickly prepares and is suitable for use in raw form. And the most delicious inflorescences are small, about 10 cm wide.

This bright green vegetable looks rather strange, but very beautiful. It is enough to see a romanesco once and not to confuse it with other vegetables. Outwardly, it is so bizarre that some people sometimes joke that aliens sowed this cabbage on Earth, and others consider it to be an ornamental plant.

Today it is considered that romanesco is a mixture of cauliflower and broccoli. Although some researchers refute this theory, since, according to their calculations, the Roman existed long before the cauliflower. It is said that the Etruscans, who lived in the first millennium BC, began to grow it first. They brought this culture to Tuscany, from where Roman cabbage spread to other regions. According to another version, this culture was first identified in Italy in the XVI century. But despite such a long history, the vegetable entered the world market only in the 90s of the twentieth century. This explains why Roman cabbage is not yet so popular and less studied than its "sisters."

Benefits for man

The aroma resembles a cauliflower, but with a slight nutty "flavor". Scientists and nutritionists consider romanesco one of the most easily digestible vegetables. But in addition to the amazing appearance, this vegetable can boast no less amazing chemical composition. And although scientists continue to explore the characteristics of this culture, but even on the basis of what we have already learned about it, we can say that it is one of the most useful vegetables on the planet.

Romanesco is a low calorie diet product that is rich in vitamins and minerals, making it ideal for a vegetarian diet.

As part of the vegetable scientists found vitamins B, A, K, C, folic acid, fiber (although slightly less than broccoli), iron, manganese, carotene, zinc, omega-3 fatty acids and useful amino acids. And, importantly, it is easily portable food for people with sensitive stomachs.

Similarly, other cruciferous romanesco is famous for its many health benefits. Having studied the properties of this "cosmic" cabbage, scientists have concluded that it has amazing properties. In the body, it works like:

  • antiviral agent
  • anti-inflammatory,
  • antioxidant,
  • antibacterial drug
  • antidepressant,
  • antimicrobial agent
  • anticarcinogenic
  • anti-cancer.

In addition, the vegetable protects the eyes, strengthens the immune system, improves the functioning of the heart, vessels, organs of the respiratory system, has benefits for the health of bones and muscles, cleanses the blood and protects the central nervous system (brain, spinal cord, nerve endings). Romanesco helps fight viral infections, is useful for treating flu and colds, improves lung health, activates brain function and has a beneficial effect on muscle tissue.

What does science say

In the cabbage Romanesco scientists have found a flavonoid compound, known as kaempferol. It is believed to be able to destroy cancer cells and prevent the formation of new ones. Among other properties of kaempferol is called anti-inflammatory, antimicrobial, antioxidant, cardio and neuroprotective effects.

This flavonoid is able to prevent diabetes, osteoporosis, allergies, has analgesic properties and regulates hormones.

There are cabbage and such chemical compounds as sulforaphane and isothiocyanates, which increase the ability of the liver to remove carcinogenic toxins, thereby preventing malignant cell degeneration. The anti-cancer efficacy of these substances has been laboratory proven in cells of the bladder, breast, colon, prostate and ovaries.

The high content of carotenoids improves the appearance and tone of the skin. Rich reserves of iron, folic acid and vitamin C (100 grams of vegetable have the daily norm of ascorbine) make Roman cabbage an excellent choice for those struggling with anemia and infertility. And people suffering from a lack of taste or a "metallic" taste in the mouth, argue that romanesco helps to eliminate these symptoms. Researchers say that all this is due to zinc.

It also helps regulate blood sugar levels, control inflammation, improve bone density. Fiber, which is part of the vegetable, improves digestion, while providing a feeling of "fullness", which is useful for maintaining a healthy body weight. A low calorie content makes the product an ideal ingredient for a weight loss diet. Since Roman cabbage is a cruciferous family, it contains glucosinolates, sulfur and nitrogen-containing compounds, which naturally clean the kidneys.

List of benefits of romanesco

  1. Improves eyesight. Inflorescences contain a lot of vitamin A, which is necessary for the proper functioning of the eyes. This vitamin prevents macular degeneration leading to visual impairment.
  2. Reduces the risk of cancer. This tasty vegetable is rich in vitamin C, one of the antioxidant substances that have been proven to be effective in the fight against cancer.
  3. Improves circulation. The iron stores in cabbage help increase the production of red blood cells. And the more red blood cells, the more oxygen and nutrients are transported throughout the body.
  4. Activates brain function. Improving blood circulation increases brain function. The more oxygen the brain cells receive, the more active they are and the shorter the response time of neurons.
  5. Kills infection. Many antioxidants, vitamins and minerals contained in romanesco are known as the best defenders against infections. Consequently, Roman cabbage is one of the best vegetables for the prevention of many diseases.
  6. Improves the condition of the digestive system. Like cauliflower or broccoli, romanesco is rich in dietary fiber, which play a key role in the work of the digestive organs and cleansing the body of toxins.
  7. Lowers cholesterol and sugar. Thanks to fiber, Roman cabbage is useful for regulating the “fatness” and “sweetness” of the blood.
  8. Strengthens the heart. Thanks to iron, vitamin K, omega-3 fatty acids, and vitamins of group B, lovers of Roman cabbage can significantly improve the condition of the heart by supplying it with all the necessary substances.
  9. Protects against free radicals. Fiber and antioxidants are essential substances in the fight against free radicals, which are known to cause cancer and other serious health problems.

Possible hazards

Romanesco contains a large amount of fiber, and this can be a problem against the background of some diseases. In acute disorders of the digestive system, Roman cabbage provokes bloating, with some cardiac diseases it affects the pressure inside the body. Do not recommend eating cruciferous vegetables to people with thyroid dysfunction. For some, the combination of romanesco and vinegar (or other acidic sauces) causes reflux.

Avoid Roman cabbage is important for individuals with individual intolerance to the vegetable, although such cases are rare.

How to cook

This vegetable in almost any recipe can be replaced with cauliflower or broccoli. Delicate texture and sweet-nutty flavor allow you to combine Roman cabbage with a variety of ingredients. It will perfectly fit into a plate of pasta or other steamed vegetables, it goes well with cheese, and Italians often add it to their favorite pizza. The best taste is manifested in young inflorescences. The leaves of this cabbage are also edible, but they can be very bitter.

This vegetable without remorse can be fried, stewed, grilled or steamed, consumed raw or cooked mashed potatoes from it. At the same time, romanesco reaches its readiness much faster than other types of cabbage. A short heat treatment allows you to save the maximum amount of useful substances in the product. Experts advise boiling inflorescences for no longer than 10 minutes, and they reach the desired consistency in a couple of 5-7 minutes.

To maximize the benefits of vegetables, it is necessary to choose and store them. Useful romanesco is first of all fresh romanesco. It is worth buying only solid heads, with no signs of decay, damage, mold, and the leaves must be fresh and green. A fresh and juicy vegetable will always seem a little harder for its size.

Store the fruit preferably in the refrigerator in a tightly closed package.

What to cook from the Roman cabbage

Different nations have their own gastronomic preferences regarding what to cook from Roman cabbage. Italians, in whose culinary tradition this vegetable is almost a national one, prepare hundreds of various dishes from it. It's nice that even after heat treatment romanesco retains its delicate color.

The easiest way to fry cabbage pyramids in olive oil with garlic. Many people love boiled romanesco seasoned with white wine vinegar and olive oil. It is possible that for dinner, the Italians may submit a mix of romanesco, broccoli and cauliflower, and to it - chicken or pasta. Americans prefer Roman vegetable with cheese sauce. Another variant of the cheese-cabbage combination: put a little steamed romanesco on a baking sheet greased with butter and sprinkle with grated cheese. Send in the oven for a couple of minutes - only to melt the cheese. The “folk” recipe from Oriental cuisine suggests slightly roasting Roman and Peking cabbage (other vegetables can be added if desired). Season with sesame oil, soy sauce, ginger. In a word, there are as many recipes as cooks.

Steamed Garlic Romance

For this dish you will need 1 head of Roman cabbage, half a teaspoon of sea salt and black pepper, 1 chopped garlic clove, zest of 1 lemon, a tablespoon of olive oil.

All spices mix. Rinse the cabbage and cut into 4 parts. Grate the romanesco with a mixture of spices and place in a double boiler. Cook for 4-6 minutes. Cooked cabbage should still remain crispy (soft inflorescences are a sign of overcooked vegetables). It goes well with rice. In the role of a side dish suitable for meat or fish.

How to grow

Despite the fact that the birthplace of Romanesco is sunny Italy, it is a frost-resistant plant, so there is every chance of harvesting Roman cabbage in our latitudes.

This crop is grown in two ways: from seeds or seedlings. Seeds are sown in April, and when the third true leaf appears (around May), transplant to a permanent place, keeping a distance of 50-60 cm. To care and grow like broccoli, but agronomists warn: romanesco is more capricious than other types of cabbage. She prefers alkaline soil, good watering, humid air, regular feeding and does not tolerate sharp fluctuations in temperature.

Romanesco is considered one of the most beautiful vegetables in the world. To one, this cabbage resembles a sea shell, to others, to a lush New Year tree, still others look at it in some other intricate pictures. But no matter what is considered in the appearance of this cabbage-fractal, this will not change its “internal component”: romanesco belongs to the most useful vegetables known to mankind.

Nutritional value and calorie

Romanesco cabbage has a rich nutritional value and a small amount of calories, one stogrammovogo portions such indicators:

  • proteins - 2.5 g,
  • fats - 0.3 g,
  • carbohydrates - 4.2 g,
  • dietary fiber - 2.1 g,
  • water - 89 g,
  • Calories - 30 kcal.

Cabbage Composition

The rich composition of the vegetable is able to saturate the human body with such components:

  • B-group vitamins - B1 (0.1 mg), B2 (0.1 mg), B6 ​​(0.2 mg), B9 (23 μg),
  • vitamin C (70 mcg),
  • vitamin E (0.2 mg),
  • vitamin K (1 mcg),
  • choline (45.2 mg),
  • vitamin A (3 mcg),
  • beta-carotene (0.02 mg),
  • vitamin H (1.6 mcg).

Minerals (micro and macronutrients):

  • sodium (10 mg),
  • magnesium (17 mg),
  • copper (42 µg),
  • potassium (205 mg),
  • calcium (26 mg),
  • iron (1.4 mg),
  • phosphorus (51 mg),
  • manganese (0.155 mcg),
  • fluorine (1 µg),
  • selenium (0.6 µg)
  • zinc (0.28 mg).

Useful and healing properties

Thanks to a powerful vitamin-mineral balance coral cabbage causes positive changes in the human body, with a healing effect:

  1. The walls of blood vessels become much stronger and more elastic.
  2. Accelerates metabolism.
  3. The intestinal microflora is restored.
  4. Pass: hemorrhoids, constipation, diarrhea.
  5. The body is the most purified of toxins and excess cholesterol.
  6. Warns the development of atherosclerosis.
  7. The condition of hair and nails improves.
  8. Normalized blood clotting.
  9. The risk of developing lung diseases and the growth of cancer cells are reduced.

Use in cooking

Romanesco cabbage is successfully used in cooking as a main course and simply as an original decoration. And you can cook it in a variety of ways: bake, boil, simmer, fry, and grill and steamed. In the vast network you can find a variety of recipes for its preparation.

Recipe 1. Romanesco Cabbage Salad:

300 g of turkey fillet cut into small pieces and simmer for 15 minutes on low heat, gradually adding one piece of pepper, onion and carrot to the meat. In parallel, on the other burner, you need to boil a whole head of cabbage in salted water for softness. It is necessary to cook only 15 minutes so that the vegetable does not lose its elasticity and does not fall apart. Then all the prepared ingredients are well mixed, salted and sprinkled with pepper to taste, and at the very end a slice of garlic is added.

Recipe 2. Romanesco cabbage baked with cheese in the oven - in stages:

  1. To begin with, the head of cabbage is divided into florets, then rinsed and boiled for 10 minutes in salted water.
  2. In the pan melted butter (30 g), on which flour is fried for about a minute (2 tablespoons).
  3. Next, gradually pour 1 cup of milk into the mixture and continuously stir to avoid lumps.
  4. The baking tray for the future of the dish is abundantly greased with vegetable oil.
  5. Boiled inflorescences are laid out in the prepared baking sheet as a first layer, and then sprinkle with sauce on top, sprinkle with herbs to taste and generously sprinkle with grated cheese.
  6. Baked this dish until the formation of cheese golden brown.

Recipe 3. Coral cabbage soup:

After boiling and sorting coral cabbage into inflorescences, you can proceed to the following actions:

  1. 1 potato and 1 carrot are peeled and washed under running water.
  2. Seeds of Bulgarian pepper and onion husks are carefully cleaned.
  3. All prepared vegetables are cut into small cubes and passaged together with vegetable oil in a saucepan with a thick bottom - at the same time the fire should be small.
  4. Then the cabbage water remaining after cooking is poured into the browned products. The resulting mixture is boiled for 10 minutes.
  5. The cooked base for the puree soup is well crushed with an ordinary kitchen blender to a puree state.

Contraindications and harm

Unfortunately, the presented coral vegetable has some drawbacks, therefore its should not be eaten by people who have:

  • heart disease,
  • predisposition to frequent manifestations of flatulence,
  • individual intolerance to this product.
In principle, Romanesco cabbage is harmless, but on the condition that they eat it in moderation and not every day.

How to choose Romanesco

You can buy this unusual product on the market or in almost any supermarket, stopping your the choice is on these fruits:

  • cabbage shape must not be deformed, necessarily pyramidal,
  • there should be no wrinkles and visible damage on the vegetable, as well as stains and flaccid leaves,
  • when looking at it, the leaflets should be given the most attention - they should not be twisted at the cut. If suddenly such an effect is present, then the fruit lies on the counter for quite a long time and is stale,
  • на капусте не должно быть никакой снежной или ледяной присыпки.

Finding out what Romanesko cabbage really is, how it is useful and how it can be cooked correctly, you can not only diversify the ordinary home menu, but also significantly enhance the immunity of all household members, and this, as you know, is one of the most important conditions for a full life .

Useful properties of cabbage romanesco

Romanesco cabbage is a light and healthy vegetable that belongs to the most easily digested vegetables. It contains few calories, but nevertheless perfectly satisfies hunger.

Romanesco regulates metabolism, health of the skin, nervous system, kidneys and liver. It is necessary for proper carbohydrate metabolism, supports the correct operation of the pancreas. The use of Romanesco cabbage contributes to the proper functioning of the immune system and maintaining visual acuity. It promotes natural cleansing of the body and makes skin radiant, and hair - thick and strong. The product is recommended to anyone who wants to preserve the health of the teeth, the integrity of the tooth enamel. Romanesco, like other sources of folic acid, is recommended when planning a pregnancy and, if tolerated normally, to be fed during pregnancy.

general description

Romanesco cabbage (Italian. Romanesco - Roman cabbage) - is the result of breeding experiments on the crossing of cauliflower and broccoli. The plant is annual, heat-loving, requires alkaline feeding and moderate watering. Only cabbage is used for food, which consists of light green inflorescences having the form of a fractal spiral. At the same time, each bud consists of similar buds that form a spiral. The cabbage belongs to dietary and easily digestible products.

For the first time, historic cabbage was cultivated by Romanesco in the territories near Rome in the 16th century. Worldwide popularity gained only after the 90s. 20 Art.

Maturation, collection and storage of romanesco

Ripening vegetable to the beginning of autumn. Compared with the size of the whole plant, the fruit is quite small. It is best to cut off the finished heads in the morning, until the sun has heated the plant. Perederzhivat fruit on the vine is also not recommended - it can lead to rotting or drying of the inflorescences. Capsule romanesco after collecting and storing in the refrigerator quickly loses its nutrients and begins to deteriorate. However, when deep-frozen cabbage remains full of vitamins for a year.

At retail, Romanesco cabbage can be found fresh and canned.

Composition and calorie

Unusual appearance - one of the reasons for not so much popularity in the daily diet. People in our region tend to give preference to more familiar foods, knowing in advance about their nutritional value and usefulness. Nevertheless, this vegetable is grown and cultivated, because its chemical composition is impressive, which means - the use of Romanesco cabbage is undoubted.

Nutritional value of 100 g:

  • Calories 30 kcal
  • Protein 5 g
  • Fat 3 g
  • Carbohydrates 4.2 g

The composition also includes:

  • Vitamins of groups B, K, H, C, A,
  • Minerals are not only iron, phosphorus, potassium and calcium, which are easy to find in any other culture, but also rare selenium and fluorine,
  • Dietary fiber, organic acids, phytoncides.

The calorie content of this vegetable is only 30 units per 100 grams. It is not recommended to use it in a highly roasted form with a large amount of oil, since all the benefits in this case can come to naught.

Harm and contraindications

Despite the full value of this hybrid, there are a number of contraindications to its use..

  • Identified cardiac diseases. In this case, the recommendations of classical dietetics exclude any products with dietary fibers that can cause excessive pressure in the vessels.
  • Predisposition to gas and bloating. Sometimes they leave it nevertheless in the diet, but not fresh, but boiled, stewed, unless a similar reaction is observed to any vegetable crops.
  • Individual intolerance is not a frequent occurrence, but it does exist.

Important!If the baby is completely healthy, it is recommended to introduce this product as a complementary food at the same age as cauliflower and broccoli - from 8 months. The kid will hardly ignore such a beautiful and unusual appearance of cabbage, and will eat a healthy vegetable without whims.

The combination and methods of preparation

Romanesco cabbage can be used in the same way as other types of similar vegetable crops. But most often it is used as colored or broccoli, which is quite logical.

It is eaten raw, boiled, stewed, fried, and baked toppings are prepared from it, used as a component in stews and sauces. In general - the imagination in the application and use is limitless. The main thing - to show it. And the unusual creamy and nutty taste of the product contributes to this.

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Romanesco cabbage recipes

Romanesco can be cooked in the same way as cauliflower - cook, simmer, soar, bake on the grill or in the oven. It is introduced as an ingredient in salads - fresh and after heat treatment, in hot dishes, in soups and casseroles. Combined with coral cabbage with meat of all kinds and varieties and fish. To improve the taste of the dish is seasoned with sauces of various types.

Recipes with romanesco cabbage:

    Salad. Cabbage is boiled in a cabbage, not disassembling into inflorescences. It should be lowered into salted boiling water for 10-15 minutes, as soon as the pulp has become soft, it is necessary to remove it so that the romance will not have time to fall apart. Turkey fillets, about 300-350 g, cut into cubes and stew with vegetables: onions, bell peppers and carrots. All vegetables should be finely chopped - seeds are removed from the bell pepper. Meat should be brought to full readiness. Until fully cooked and boiled green beans. The ingredients are mixed - the vegetables are not removed. If you used a lot of oil during frying, it is better to leave the frying in a colander for a while - the oil will drain. Salad dosalivayut, pepper to taste, add chopped garlic.

Cabbage in cheese sauce. While the romanesco is boiled in boiling water (no need to disassemble the inflorescences), you can deal with vegetables. Carrots - 1 large or 2 medium - cut into cubes, onions - 1 onion - chop finely. To the cut add 100 g of frozen green peas and fry all together in a deep frying pan in vegetable oil. Vegetables need to be mixed periodically. Romanesco disassembled into inflorescences. The sauce is prepared separately: hard cheese, 100 g, rubbed on a fine grater, poured into 20% cream - just over half a glass, put on a slow fire. As soon as the cheese is melted, the sauce is poured into the pan, salted, bring the contents to a boil and turn off. You can add fried flour to the sauce - this will make it thicker. Before serving, the dish has to be cut - the cheese binds all the ingredients.

Seafood with romanesco. Head out romanesco disassembled into individual inflorescences - this should be done carefully to maintain the original shape. Boil in boiling water, overdoing it is better to use sea salt. Inflorescences are gently laid out on a paper towel to remove excess liquid and prevent deformation. Carrots are sliced ​​into slices, and green garlic is finely chopped. Purified pre-boiled shrimp or langoustine. The volume of seafood should be as much as cabbage inflorescences. In a skillet, heat the fat cream, add salt, add carrots and garlic to the skillet, wait until the liquid volume decreases by 2 times. The presentation depends on the culinary fan. You can mix seafood with sauce, and only then decorate the dish with cabbage inflorescences. The second option looks more attractive. Seafood is laid out on a plate, poured with sauce and complements the decor of romanesco.

Romanesco and corn soup. First, from a few vegetables to choose from boiled vegetable broth. For cooking, you can use carrots, white cabbage, onions, beets, zucchini, bell pepper. Finely cut vegetables are not needed - they are not included in the original dish. Romanesco vegetables and canned corn are brewed in a strained vegetable broth - a bouquet of Garni is put in for 3 minutes (as the cooks call a bouquet made from fragrant herbs), then it is thrown away. When the cabbage becomes soft, the soup is turned off and interrupted in a blender until a homogeneous structure. Then the bowl of the blender is poured into the pan, bring the contents to a boil, pour in the cream - very fat, at least 33%, bring to the boil again and remove from the heat. When serving, you can add chopped greens to each plate.

  • Romanesco muffins. Ingredients: forks of coral cabbage, half a cup of kefir, 2 eggs, a little less than half a cup of flour, a jar of canned fish in oil per 200 g, a handful of chopped greens, sesame and a baking powder for a teaspoon. Sift flour with baking powder, cabbage is cut into florets, eggs are whipped with salt and pepper. Kefir is mixed with flour, 2 tablespoons of vegetable oil are added, adjusted to a puree-like consistency, mashed canned food is added, cabbage inflorescences are not all, and greens. Knead like dough, then lay out in oiled molds for muffins, and in the middle of each set the inflorescence of cabbage, sprinkled with sesame. The molds are put on a baking sheet, placed in an oven, preheated to 180-190 degrees, baked for at least 20 minutes, checking the readiness with a toothpick. If the toothpick is dry, you can get it. Removed from the molds after cooling, otherwise you can damage the baked inflorescence.

  • One of the strengths of coral cabbage is the preservation of color after heat treatment. Meals are not only tasty, but also pleasing to the eye. The culinary specialist is responsible for keeping the shape - if the vegetable is digested, the pyramid will disintegrate.

    Interesting facts about romanesco cabbage

    Disputes about the origin of the cabbage romanesco still going on. Not all biologists agree that the seeds of plants in the culture layer, the formation time of which is estimated by 1 century BC, is from Roman cabbage. It is believed that it spread at the end of the twentieth century only because breeders fought long over its creation, combining broccoli and colored varieties. It is such disputes that make Romanesco treat with caution - buyers fear that when creating a variety, the achievements of genetic engineering were used.

    If you grow romanesco yourself, you can be sure of its absolute naturalness. On the one hand, this is not difficult to do: in order to get a decent harvest, it is enough to carry out the same measures as when sowing cauliflower: feeding, processing, regular watering, etc. But it is necessary to take into account that the culture is more capricious and dies with the slightest thermal fluctuations.

    The study of cabbage romanesco, because of its original appearance, was studied not so much by biologists as by mathematics. Its form completely repeats the Fibonacci spiral. All radii of the vegetable arcs fully comply with the calculated sequence. Each of the inflorescences is composed in a similar way - that is, its shape completely coincides with the shape of the plant itself. Maybe it was Fibonacci, the famous mathematician of Medieval Europe, the generic name of Leonardo of Pisan, after seeing this vegetable in the garden, calculated the sequence of numbers for his pyramid?

    For people trying to control their own weight, and for vegans, this vegetable is the perfect ingredient on the menu.

    Watch the video about cabbage romanesco:

    Description of the variety and characteristics

    Romanesco is an amazing variety that delights with its decorative effect. The fruit is a complex of inflorescences that resemble pyramid corals with many round protrusions. They are securely covered with dense blue-green large leaves. The variety has received two more "popular" names: "Romanesque broccoli" and "coral cabbage".

    Romanesco is a type of cauliflower, so the farming of these vegetables is largely the same.

    Homeland varieties consider Italy. It is here that genetics have worked on the breeding of this hybrid. Subject to the rules of cultivation, receive specimens, reaching a height of 100 cm.

    Romanesco tastes closest to broccoli, but has its own characteristic nut-creamy flavor. Vegetable suitable for frying, roasting, blanching. In the preparation of cabbage of this variety there is one feature: it cannot be subjected to heat treatment for a long time, since it is possible that not only taste but also nutritional properties may be lost.

    Choosing a landing site

    Romanesco cabbage, the cultivation of which will not be difficult, prefers neutral, not acidic soil. An important criterion for choosing a landing site is what kind of culture was here last season. Best predecessors:

    You should not plant romanesco on those beds that were occupied by radish, other varieties of cabbage, radishes, onions last year. It is recommended to prepare the ground before planting the Romanesco.

    1. To introduce ash or dolomite flour at the rate of 200-300 g / m 2.
    2. Dig the soil with manure or compost at the rate of 2 buckets per 1 m 2.

    The optimal soil for planting cabbage of this variety is black soil or loam. A vegetable bed can be prepared in the fall, reducing the acidity if necessary by adding ash and fertilizer, digging shovels on a bayonet.

    Getting seedlings

    Growing romanesco seedlings is no different from the technology of growing cauliflower. Sowing seeds produce in such a way as to plant seedlings in open ground in 45-50 days. For the southern and northern regions, these are different landing times. When growing romanesco in the middle zone, seeds are sown in mid-April.

    Planting material is pre-soaked for several hours in warm water. Then planted in separate containers. Most often use small plastic cups. The optimum temperature for seed sodding is + 18-20 ° C. After seedlings appear, it is necessary to reduce the temperature during the day to + 12-15 ° C. At night - up to + 6-8 ° С. In this way, seedlings are hardened, which is especially important for growing romanesco in regions with a climate that is quite harsh for heat-loving crops.

    It is not recommended to keep the seedlings in well-lit places. This is fraught with stretching the stems and the slow formation of leaves.

    Planting in open ground

    Seeds planted in mid-April by the end of May will become strong, stocky plants. At this time their transplanted into the open ground.

    The procedure consists of several stages.

    1. In the prepared garden make holes at a distance of 40-50 cm from each other.
    2. Carefully remove the plant from the cup along with the earthy clod.
    3. Immerse it in the hole so that the base of the stem is at ground level.
    4. Fill the hole with earth and slightly condense it.
    5. Water the plants.

    Calendula and marigolds can be planted along the bed perimeter. They are able to deter pests.

    For romanesco recommended moderate watering. It is important to prevent drying and waterlogging of the soil. With a lack of water, the inflorescences may not start. Watering the cabbage should be under the root, avoiding the ingress of fluid on the outlet and the cabbages.

    You must regularly inspect the plants for pests. To combat them, tobacco dust or sifted wood ash is sprayed over cabbage every 10-14 days.

    Also compulsory care is the timely removal of weeds. Periodically spiked to the roots of the soil and humus. If the summer is too hot, to prevent burns and drying of the ovaries, the leaves above the head lift and tie.

    In order to control weeds and retain moisture, several times a season, the ground in the garden is covered with a thick layer of dry grass.

    During the vegetative season, romanesco cabbage is fed three times.

    1. 7-8 days after planting seedlings. Pour over a solution of mullein or poultry manure prepared from 10 liters of water and 0.5 kg of organic matter. In the resulting solution is recommended to make 20 g of complex mineral fertilizers.
    2. After 14-15 days after the first feeding. For this purpose, prepare a solution of 10 liters of water and 2 tbsp of superphosphate, add 2 g of boric acid and potassium chloride.
    3. Carried out during the beginning of the formation of cabbage heads. The solution is prepared from the following ingredients: 0.5 kg of mullein or bird droppings, 2 tablespoons of superphosphate and ammonium nitrate, 1 tablespoon of potassium chloride, 10 liters of water.

    Completed feedings are enough for the normal development of the plant and the formation of the fetus.

    Mucous bacteriosis

    This disease is otherwise called “wet bacterial rot.” Get rid of it is quite difficult. It is important to perform a number of measures that reduce the risk of plant damage by this disease:

    1. Disinfect the seeds before planting seedlings, keeping them for 2-3 hours in a weak solution of potassium permanganate.
    2. Disinfect seeding containers.

    The first sign of the disease - the appearance of watery spots on the sheets and flowers. The affected areas quickly increase in size and begin to rot. Methods of struggle:

    • with a sharp knife cut out the spots,
    • if it is not possible to remove all the affected areas, the plant is removed from the bed and burned.

    Blackleg

    This disease can occur at the stage of growing seedlings. The first sign of trouble is the darkening of the base of the stem. Вскоре эта область приобретает бурый оттенок, становится водянистой и загнивает. Заболевание вызывается грибками р.Olpidium, р.Pythium и Rhizoctonia solani. Чем старше растение, тем оно устойчивее к «черной ножке».

    Основная мера профилактики заключается в правильном поливе, не допускающем заболачивания грунта. Важна и дезинфекция. При необходимости, почву пропаривают. В особо сложных случаях рекомендована полная замена грунта. Measures to combat the disease are in the treatment of land and plants with sulfuric preparations.

    The first signs of this disease are so invisible that you can skip them. The mosaic begins to declare itself by the appearance of yellowish, randomly arranged veins on the leaves of cabbage. This is a viral infection, the fight against which is quite complicated. It consists in the treatment of plants Bordeaux liquid.

    Of the pests most often appear aphid, cabbage fly, cabbage, cruciferous flea, slugs. Get rid of them through the use of insecticides. Among them are the means of complex action and specialized to combat a particular type of pest.

    Harvesting

    Removed romanesco in mid-autumn. By this time elastic dense heads of cabbage ripen, which are cut with a knife at the base of the plant.

    It is important not to overdo the cabbage on the bed, as it can lose some of its useful properties.

    Fruits differ in a low keeping rate. Within 10-14 days they can be stored in the refrigerator. If you freeze the cabbages, they can be stored for much longer without losing their nutritional value.

    With all the recommendations for growing Romanesco cabbage, a high yield of this valuable vegetable is guaranteed. It will delight with its external beauty and high taste.

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