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White Gold roman broccoli is an early miseaseon hybrid plant. This species can provide a high quantity of fruits. Once mature, it assumes the classic pyramidal shape and presents a bright green colour which, as time passes, discolours. If the broccoli becomes too mature, it as to be consumed in a short time, in order to preserve its propierties.
Cornelio broccoli, a plant with the characteristic pyramidal shape and high quality seeds, boasts a bright green pigmentation and large leaves at its base. This variation is very precocious and fits every kind of soil and low temperatures.
The gipsy roman broccoli is a plant with average vigour which is able to produce fruits of big dimensions that can weight up to 1 Kg each. A peculiar characteristic of this kind of broccoli is that it doesn't smells bad while cooked.
Identical in its colour, shape and variety to the "ottobrino" broccoli, this species differs from the former for its longer maturation. Veronica broccoli, a medium-cycle hybrid, presents a bright green pigmentation and a pyramidal shape. It easly bears the process of decoloration.
These are seeds of a not so vigorous and high quality variety. This species has to be planted in during the cold season, from september on out, and can be harvested in spring. The broccoli is pyramid-shaped and has a dark green pigmentation. Its leaves are large and so covering that they perfectly protect the broccoli until the harvest.
S. Giuseppe pomezio broccoli is a late-cycle variety. Infact, this kind of broccoli needs to stay planted for a long time before the harvest. Vigorous and strong, this plant bears also the most adverse climate, withstanding even very low temperatures. Its shape is pyramidal and its colour is very brilliant.
The ramose broccoli is an extremely productive plant which, during its growth, produces a wide ramose inflorescence. The broccoli harvest has to happen during the cold season with a severing on its base. After the harvest, the plant mantains a vast productivity.
The red calabrian broccoli is an extremely productive and precocious plant. The products originated by this variety present the characteristic red and purplish pigmentation and are round-shaped. Its leaves, gathered all around the broccoli, are wide and dark green. This variety's flavour results sweet and enjoyable.
This plant needs a period of preparation for cultivation before the period of the worst frost, in order to avoid it from suffering. The "centoventina" takes about 120 days to mature and has large leaves and rounded turnip tops.
This is a typical variety of broccoli cultivated in Lazio. The sowing period goes from July to October and the harvesting period from November to February. These broccoli have numerous nutritional properties and are great for soups.
A variety that has an intense purple flowering, and has many green stems of several sizes, and many small leaves. This is a variety of broccoli with a sweet, tasty and very tender flavor. Harvesting takes place in late winter.
Seeds of a typical variety of central-southern Italy and Lecce (Apulia). The harvesting of flowering must take place when the flowers are still closed and, if the climatic conditions allow it, lateral shoots develop, which emit secondary flowering that can be harvested again. This plant is ideal for cultivation in gardens or open fields.
Seeds of a typical variety in Apulia and Calabria. Despite being a winter vegetable, it is not cold resistant. For this reason, the ideal thing is to plant the seeds as soon as the summer is over. They are stir-fried as a side dish, or even in a tasty pasta dish.
This is a small vegetable, and you should eat the leaves and the most tender buds. The leaves are long, green and notched. These turnip greens have a particular, aromatic flavor. Also known in Italy by the name of friarielli, these vegetables are ideal for sauces and stews but also for fresh side dishes.
The abundant leaves of this plant resemble those of olive trees. Sowing takes place between August and November, and is ideal for open field crops. It is cultivated for the production of tasty buds, made of small flowers, and the underlying leaves. The buds have a bitter taste, and are ideal for the preparation of tasty boiled side dishes.