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Broccoflower
View on Wikipediafrom Wikipedia
| Broccoflower | |
|---|---|
 Green cauliflower | |
| Species | Brassica oleracea |
| Cultivar group | Botrytis cultivar group |
Broccoflower is either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant.
Broccoli and cauliflower are different cultivars of the same species, and as such are fully cross compatible by hand pollination or natural pollinators.[1] There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescent meristems rather than flower buds when harvested.[2] One is shaped like regular cauliflower, the other has pointed, conical, spiraling clusters of florets. They share a curd color that is a similar hue to that of broccoli.
Green cauliflower
[edit]
The first form of broccoflower has the physical attributes of a white cauliflower, but the curd color is lime-green. There are several cultivars of green cauliflower on the market, with the first release being Green Ball, with parentage of both broccoli and cauliflower.[3] The California firm Tanimura & Antle trademarked the word "Broccoflower" for the green cauliflower that it markets.[4]
Romanesco broccoli
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The second form is Romanesco broccoli, which is characterised by the striking and unusual fractal patterns of its flower head. It has a yellow or vibrant green curd color.
References
[edit]
Wikimedia Commons has media related to Romanesco.
- ^ Watts, LE (1968). "Natural cross-pollination and the identification of hybrids between botanical varieties of Brassica oleracea". Euphytica. 17: 74–80. doi:10.1007/BF00038968. S2CID 43512275.
- ^ Malatesta, M.; Davey, J.C. (1994). "Cultivar identification within broccoli, Brassica oleracea L. var. italica Plenck and cauliflower, Brassica oleracea var. botrytis L.". Acta Horticulturae 407: ISHS Brassica Symposium - IX Crucifer Genetics Workshop.
- ^ Honma, S.; Heech, O. (1971), Green Ball: A New Type of Cauliflower, Michigan State University, Agricultural Experiment Station
- ^ "Broccoflower brand green cauliflower from Tanimura & Antle". Archived from the original on 2014-03-14. Retrieved 2011-09-29.
Broccoflower
View on Grokipediafrom Grokipedia
Broccoflower is a hybrid vegetable developed from a cross between broccoli (Brassica oleracea var. italica) and cauliflower (Brassica oleracea var. botrytis), featuring a firm, compact head of light green florets with a texture similar to cauliflower and a mild, slightly sweet flavor reminiscent of broccoli.[1] The term "broccoflower" primarily refers to this lime-green variety, but it is sometimes applied to Romanesco broccoli, a related cultivar distinguished by its unique, fractal-like spiral pattern of lime-green cones.[2] Both types belong to the species Brassica oleracea and are part of the broader cabbage family, prized for their visual appeal and nutritional profile.[3]
Originating from selective breeding efforts, the lime-green broccoflower was first developed in the Netherlands and introduced to the United States in 1989 by the California-based Tanimura & Antle farm, where it gained popularity as a novelty produce item.[4] Romanesco, on the other hand, traces its cultivation back to 16th-century Italy, where it was grown as an heirloom variety near Rome before spreading to other regions.[2] These vegetables are cool-season crops, typically harvested when heads reach 6 to 8 inches in diameter, and can be prepared similarly to broccoli or cauliflower through steaming, roasting, or stir-frying to enhance their nutty undertones.[5]
Nutritionally, broccoflower is low in calories, with one cup providing approximately 20 calories, and it is fat-free, cholesterol-free, and low in sodium.[6] It is an excellent source of vitamin C—containing more than an orange—and vitamin A, surpassing levels found in broccoli, while also offering folate and dietary fiber that support immune function, vision health, and digestion.[6][7] As a cruciferous vegetable, it contributes to a diet rich in antioxidants, making it a valuable addition to meals aimed at promoting overall health.[8]
*Based on a 2,000-calorie diet; values may vary slightly by source.[35]
Description
Botanical Characteristics
Broccoflower is an edible flower head derived from the immature inflorescences of Brassica oleracea in the Botrytis cultivar group.[9] This group encompasses cauliflower and its close relatives, where the harvested portion consists of tightly clustered, undeveloped flower buds forming a compact curd.[9] The general appearance of broccoflower features light green heads that resemble a vibrant version of cauliflower, with a milder flavor than broccoli and a texture that bridges the firm florets of broccoli and the softer curds of cauliflower.[3] This hybrid results from the cross-compatibility between broccoli (Brassica oleracea var. italica) and cauliflower (var. botrytis), both within the same species. As a herbaceous plant, broccoflower grows as an annual in cultivation, though Brassica oleracea is biennial in its wild form, reaching heights of 1 to 4 feet with a spreading habit.[3] It produces broad, simple, alternate green leaves that surround the central head formation, providing shade and support during growth.[3]Etymology and Naming
The term "broccoflower" was coined in 1989 by the California-based produce company Tanimura & Antle to describe their hybrid variety of green cauliflower, a cross between broccoli and cauliflower, which they introduced to commercial markets.[10] Initially trademarked by Tanimura & Antle as "Broccoflower T&A," the mark was abandoned in 1991 and the name has since become generic.[11][12] Linguistically, "broccoflower" is a portmanteau blending "broccoli," derived from the Italian "broccolo" meaning "the flowering crest of a cabbage," with "cauliflower," which originates from the Italian "cavolfiore" or Latin "caulis flos" signifying "cabbage flower."[13][14] This combination reflects the vegetable's hybrid nature as a cultivar of Brassica oleracea.[15] Alternative names distinguish the two main forms of broccoflower: the smooth-headed green hybrid is often called green cauliflower, while the fractal-patterned variety is known as Romanesco broccoli or Roman cauliflower.[16][17] It should not be confused with broccolini, a separate hybrid of broccoli and gai lan (Chinese kale or broccoli).[18][19]Varieties
Green Cauliflower
Green cauliflower, a variety of broccoflower, exhibits a smooth, lime-green curd that closely resembles the structure of white cauliflower but maintains a vibrant, unblanched hue due to its natural pigmentation. The heads form compact, tightly clustered florets with a firm, even surface, supported by thick stems and surrounding dark green, elongated leaves. This smooth appearance sets it apart from other brassica varieties, offering a uniform texture without irregular patterns. In terms of flavor and texture, green cauliflower delivers a mild, sweet profile with subtle nutty notes, free from the bitterness often found in broccoli or certain white cauliflower types. Raw, it provides a light, crisp bite, while cooking enhances its tenderness, resulting in a chewy yet soft consistency that holds shape well in various preparations. This combination makes it versatile for both raw and cooked applications, appealing to those seeking a gentler brassica taste. Typically, green cauliflower heads measure 6 to 8 inches in diameter and weigh between 1 and 2 pounds, producing a single compact main head per plant with potential for smaller side shoots. These dimensions contribute to its market appeal, as the dense, marketable size facilitates efficient harvesting and packaging. As a hybrid derived from broccoli and cauliflower crosses, it combines traits from both parents to achieve this balanced form.[10]Romanesco Broccoli
Romanesco broccoli is distinguished by its vibrant chartreuse heads, featuring self-similar fractal spirals formed by numerous pointed, cone-shaped florets arranged in a logarithmic pattern.[2] This geometric structure creates a visually striking appearance, with each smaller floret replicating the overall form in a self-similar manner, approximating natural logarithmic spirals that evoke mathematical fractal geometry.[20] The entire head consists of edible buds, making it fully consumable from the tightly packed, lime-green curds to the central core.[2] In terms of flavor, Romanesco broccoli offers a milder, earthier profile than traditional broccoli, complemented by a subtle nutty taste that becomes slightly sweet when cooked.[17] Its texture is firmer and denser than that of broccoli, with crisp curds that provide a snap when raw and soften to a tender consistency upon preparation, similar to cauliflower but with more structural integrity.[20][2] Mature heads typically measure 5 to 8 inches in diameter and weigh 2 to 3 pounds, though larger specimens can reach up to 5 pounds, enhancing their appeal as a decorative yet edible vegetable due to the intricate fractal design.[21][2] This unique morphology not only highlights its botanical elegance but also contributes to its popularity in culinary presentations.[20]History
Development of Green Cauliflower
The development of green cauliflower, a hybrid variety of Brassica oleracea, began with efforts to introduce a vibrant lime-green hue to the traditionally white curd through selective breeding techniques. The first notable hybrid, 'Green Ball', was created in 1971 at Michigan State University by researchers S. Honma and Otto Heech, who crossed broccoli and cauliflower lines to produce a plant with compact, lime-green heads weighing approximately 1-1.5 kg.[22] This variety emerged from observations of spontaneous green-curd mutations in cauliflower fields, where natural crosses between broccoli and cauliflower plants resulted in off-type green seedlings that breeders isolated for further development.[23] Breeding programs for green cauliflower focused on stabilizing the green pigmentation caused by the dominant Gr gene, which enables ectopic chloroplast development in the curd without the masking effect of overlying chlorophyll-rich leaves typical in white varieties. Key objectives included achieving a uniform lime-green color, enhancing curd density and size for market appeal, increasing overall yield per plant, and incorporating resistance to common diseases such as clubroot (Plasmodiophora brassicae) and black rot (Xanthomonas campestris).[23][24] These goals addressed limitations in early mutants, which often exhibited uneven coloration or reduced vigor, by backcrossing stabilized lines with high-yielding white cauliflower parents to maintain hybrid vigor (heterosis) for improved uniformity and productivity. Commercialization accelerated in the late 1980s when California-based grower Tanimura & Antle began marketing the vegetable, obtaining seeds from a seed company in the Netherlands and introducing it to U.S. markets in 1989 while securing a trademark for the name "Broccoflower" to distinguish the lime-green hybrid from standard varieties.[11] This move capitalized on the novelty of the color and milder flavor profile, which combines cauliflower's texture with subtle broccoli notes, leading to rapid adoption in fresh produce sections. By the mid-1990s, formal cultivar identification efforts, such as the registration of hybrids like 'Green Goddess', marked significant progress in standardizing traits for commercial seed production.[11][25] Into the 2000s, the expansion to F1 hybrid seeds revolutionized green cauliflower cultivation, with seed companies developing open-pollinated and hybrid lines that boosted yields by 20-30% over the original 'Green Ball' and enhanced shelf life through better disease tolerance. These advancements, driven by marker-assisted selection targeting the Gr locus, ensured consistent performance across diverse growing regions, solidifying green cauliflower's place as a viable alternative to white varieties in both home gardens and large-scale agriculture.[24]Origins of Romanesco Broccoli
Romanesco broccoli, a distinctive cultivar of Brassica oleracea var. botrytis closely related to cauliflower, originated in the Lazio region of Italy near Rome, from which it derives its name. The earliest documented records of its cultivation date to the 16th century, when it appeared in Italian marketplaces and botanical descriptions as "broccolo romano" or "cavolo broccolo," highlighting its unique spiral-formed heads.[20] This variety emerged as a natural mutation within cauliflower populations, selectively bred by Italian farmers for its chartreuse, fractal-like florets that combined the dense structure of cauliflower with a milder, nuttier flavor profile reminiscent of broccoli.[26] Prized in the Mediterranean for both its ornamental appeal and edible qualities, Romanesco was valued in Italian cuisine and horticulture, often featured in regional dishes for its aesthetic and subtle sweetness.[27] Its cultural significance is deeply tied to Roman agricultural traditions, with roots in the broader history of Brassica oleracea domestication, which may trace back to Etruscan influences in ancient Italy predating 16th-century records.[13] This heritage underscores Romanesco's enduring role as a symbol of Italy's innovative vegetable breeding practices.Cultivation
Growing Requirements
Broccoflower, encompassing both green cauliflower and Romanesco broccoli varieties, is a cool-season crop that thrives in temperate climates with average temperatures between 60 and 70°F (15-21°C).[28] It exhibits frost tolerance down to 25°F (-4°C), allowing for early spring or fall planting, but prolonged exposure to heat above 75°F (24°C) can cause bolting or poor head development.[2] These requirements align closely with those of its parent crops, broccoli and cauliflower.[2] Optimal soil for broccoflower is well-drained, fertile loam rich in organic matter, with a pH range of 6.5 to 7.5 to support nutrient uptake and prevent diseases like clubroot.[28] Plants require full sun exposure of 6 to 8 hours daily to promote vigorous growth and head formation.[2] Consistent moisture is essential, with approximately 1 inch of water per week to maintain even soil wetness without waterlogging, particularly during the vegetative stage.[28] Fertility needs emphasize nitrogen-rich fertilizers, applied at rates of 150-200 pounds per acre total, supplemented by phosphorus, potassium, boron, and sulfur based on soil tests to enhance curd quality.[28] Spacing plants 18 to 24 inches apart in rows facilitates air circulation and reduces competition.[2] Maturity typically occurs 55 to 100 days after transplanting, varying by variety and environmental conditions, with green cauliflower often ready in 60-85 days and Romanesco in 75-100 days.[2][28]Propagation and Care
Broccoflower can be propagated by starting seeds indoors 6-8 weeks before the last expected frost, allowing seedlings to develop for 4-6 weeks before transplanting them outdoors once they reach 4-6 inches in height.[29] In mild climates with no frost risk, direct sowing into the garden is feasible, planting seeds ½ inch deep and 2-3 inches apart, then thinning to 15-24 inches between plants.[30] Transplant spacing should be 18-24 inches apart in rows 2-3 feet apart to ensure adequate air circulation and growth.[2] Ongoing care involves maintaining weed-free beds through mulching with a 2-3 inch layer of organic materials such as straw or grass clippings, which suppresses weed growth while conserving soil moisture.[31] Pest management targets common brassica threats like aphids and cabbage worms using Bacillus thuringiensis (Bt) sprays or floating row covers to protect young plants without chemical residues.[32] Blanching is unnecessary for green broccoflower varieties, as exposure to sunlight naturally develops their characteristic color without the need to tie leaves over the heads.[32] Harvesting occurs when the central head is compact and firm, typically 70-100 days after transplanting, by cutting the stem 6 inches below the head with a sharp knife before buds begin to open and flower.[2] For storage, fresh broccoflower heads can be refrigerated unwashed in a perforated plastic bag for up to 1 week to maintain freshness.[33] For longer preservation, blanch the heads in boiling water for 3 minutes, cool in ice water, and freeze in airtight containers for up to 12 months.[34]Nutritional Profile
Key Nutrients
Broccoflower is a low-calorie vegetable, providing 31 kcal per 100 g serving, with a high water content of about 90%. Its macronutrient profile includes 3 g of protein, 6 g of carbohydrates (primarily complex), and 3 g of dietary fiber per 100 g, contributing to its low energy density while supporting digestive health through fiber.[35] In terms of vitamins, broccoflower is particularly notable for its vitamin C content, at 88 mg per 100 g, which can supply 98% of the recommended daily value and exceeds that found in oranges (53 mg per 100 g). It also contains vitamin K (20 mcg per 100 g), folate (57 mcg per 100 g), and vitamin A equivalents (8 mcg RAE per 100 g) derived from carotenoids, enhancing its role as a nutrient-dense option.[35] Key minerals in broccoflower include potassium (300 mg per 100 g), iron (0.7 mg per 100 g), and calcium (33 mg per 100 g), which contribute to electrolyte balance, oxygen transport, and bone health, respectively.[35] As a cruciferous hybrid, broccoflower features glucosinolates such as glucoraphanin, which break down into the antioxidant sulforaphane, mirroring the bioactive profile of broccoli while being comparable overall to cauliflower in nutrient composition.[36]| Nutrient | Amount per 100 g (raw) | % Daily Value* |
|---|---|---|
| Calories | 31 kcal | 2% |
| Protein | 3 g | 6% |
| Carbohydrates | 6 g | 2% |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 88 mg | 98% |
| Vitamin K | 20 mcg | 17% |
| Folate | 57 mcg | 14% |
| Potassium | 300 mg | 6% |
| Calcium | 33 mg | 3% |
| Iron | 0.7 mg | 4% |