Cauliflower Seeds,
Romanesco Italia

For optimal growth, start seeds indoors 6-8 weeks before the last expected frost date in spring. For a fall harvest, sow seeds in mid to late summer. Romanesco can be direct-seeded or transplanted once the seedlings are large enough. In warmer climates, growing it as a fall crop with a winter harvest is often more successful to avoid the heat of summer. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds 1/4 to 1/2 inch deep in well-draining, loamy soil with a pH of 6.0 to 7.5. Space the plants 18-20 inches apart to give them enough space for growth. When transplanting, plant them at the same depth as they were in their pots, ensuring that they are watered well after planting. Mulching around the base can help retain moisture and regulate soil temperature.

Romanesco requires even moisture; do not let the soil dry out completely between waterings. Regular watering and mulching are key to maintaining the moisture level and preventing the roots from drying out. Fertilize the plants with a balanced fertilizer during the growing season, especially if the soil is not naturally rich. Romanesco is a heavy feeder, so providing additional nitrogen can support its growth.

• For a seed saving crop, isolate cauliflower from other brassicas (such as broccoli and kale) by one mile to avoid cross pollination.
• Select your best plants to keep for seed and leave them to flower.
• In short-season areas with harsh winters, the plants can be mulched and left in the ground with a row cover, and in the second season the plant will send up flower stalks from the head. As they mature, they will become seed pods.
• Once the plant has died back and the seed stalks/pods are brown and dry, pull the entire plant and hang it for up to two weeks in a dry, well-ventilated area.
• Break open the seed pods with your hands or a rolling pin over a container such as a bowl or plate, and separate and extract the seeds.
• Properly stored (keep them cool and dry!), the seeds of cauliflower and other brassicas will be viable for up to five years.