Fioretto

An edible bouquet with long, tender stems and delicately sweet florets.

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Brassica oleracea

This bright and balanced hybrid vegetable is more delicate than standard cauliflower in addition to boasting a more vibrant, balanced taste with a subtle sweetness that becomes more pronounced when cooked.

The coral-like florets of the Fioretto resemble tiny flower bouquets atop its long, slender stems. These long stems create a unique appearance compared to other cauliflowers, and also offer additional culinary delight. Fioretto requires minimal preparation and can be enjoyed raw, steamed, grilled, stir-fried or roasted for a fresh and satisfying side dish.

Cooking with Fioretto

Fioretto can be used in place of standard cauliflower or broccoli to liven up traditional recipes. This versatile vegetable can be enjoyed raw in salads and slaws, or lightly sauteed for a minute or two to add a touch of golden caramelization.
The long stems lend themselves to dipping, either cooked or raw.

When roasted, Fioretto becomes delectably tender and combines wonderfully with the flavors of various herbs, spices and other ingredients. The florets also work well for a unique take on tempura, especially paired with lime and sea salt. Try it sauteed, tossed with herbs and parmesan.

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Growing Details

Varieties

Fioretto 70: long-day variety for summer growing (spring planting), 70 days to maturity.
Fioretto 85: best for shorter days (fall planting), 85 days to maturity.
Both grow similarly and can follow the guidelines below.

Germination

Transplanting required: Sow 1-2 seeds per cell into a 72-cell tray.
Ensure cells are completely filled to avoid air pockets.
Sow seeds 1/4" deep and cover gently. Avoid pressing firmly as compaction can cause difficulty transplanting.
Thin to one plant per cell once established.
Over-watering can create a crust-like soil layer, preventing germination. Maintain soil moisture through germination.

Transplanting

Check for readiness 30-35 days after germination by gently pulling on the base of the stem to see if roots are established and the soil is held together.
Transplant to 12-18" spacing, with 18–24” between rows.

Harvest

Harvest when days to maturity is reached and stem is 6-8” in length.
Cut the base of the head and remove smaller stems from the main stalk.

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