Romanesco

Brassica oleracea var. botrytis

vegetable

A chartreuse-green cauliflower with pointed pyramids and a mild, nutty taste, between broccoli and cauliflower. It provides glucosinolates.

Origin

Lazio (Italy)

Season (United States)

September to December · grows in your region

Preparation

The leaves and stalk are eaten, like those of cauliflower. Short steaming keeps its glucosinolates; long boiling carries them off. Most of its goitrogens go with cooking, even a short one.

Molecules

Glucoraphanin → sulforaphaneWhat slows things down Goitrogens

Did you know?

Each pyramid is made of smaller pyramids repeating its shape, themselves made of smaller ones still: a near-perfect fractal.