Skip to content
Fioretto, Delicate and Delicious

Fioretto, Delicate and Delicious

Fioretto, translated from Italian, means “little flower.” It is clear when glancing at the vegetable why it would take on such a name. It appears both pretty and delicate. This non-GMO vegetable is a hybrid of cauliflower and broccoli, taking on features from each. The result is a vegetable with a beautiful complexion and tiny florets.

The long stalk of Fioretto differs from traditional cauliflower, which tends to be shorter in length. The florets reach for the sky, similar to the way in which broccoli does, basking in the warmth of the light, enjoying sun exposure that is not typical of cauliflower.

Our two varieties of Fioretto (70 and 85) allow for a longer seasonal growth window and allow farmers and home gardeners to grow this vegetable year round in most climates. 

In addition to its growing versatility, Fioretto also boasts versatility when used in cooking thanks to its texture, a happy medium somewhere between cauliflower and broccoli. It can be prepared in a variety of ways. The tender stems of Fioretto come with a texture described as crisp and creamy and it has a slightly sweet taste. The sweet flavor is enriched by olive oil-based dishes along with delicious options for roasting, especially with cheeses such as a nutty Gruyère.

As Fioretto cooks, its perceived delicacy increases as the stalks start to turn an even brighter white. Its appearance and flavor make for gorgeous warm winter salads or succulent side dishes. And being that Fioretto is low in calories, packed with fiber, and loaded with vitamins, it's especially healthy as an on-the-go raw snack for kids (and adults). 

Keep an eye out for Fioretto at your local farmer’s market and be sure to test it out in your cooking. It can add a subtle sweetness and an additional element of beauty to any meal. Once you try it for the first time, you won't be able to wait to add Fioretto to your home garden!

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published


Chef Yoshinaga Jinbo's Take on Murasaki Fioretto

Watch as Chef Yoshinaga Jinbo of Tokyo restaurant Jinbo Minami Aoyama uses marinated Murasaki Fioretto in a dish paired with Sawara Mackerel.

Growing Tips: Transplanting

Learn about transplanting: why we sometimes recommend it, which varieties should be transplanted, and how to do it.

Growing Tips: Sweet Kabù

Learn how to grow the sweet, succulent salad turnip, Sweet Kabù. A quick 35-45 days, no transplanting required. 


Shopping Cart

Announce discount codes, free shipping etc