



Fioretto Details
Growing Details
70-85 days to maturity
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 8" 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.
Cooking
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.
Nutrition
In addition to Fioretto’s delightful flavor profile, it’s loaded with vitamins C and B6, potassium and isothiocyanate. Like other cauliflowers, it is also a great source of folate.