Calabrese

Scientific Name: Brassica oleracea var. italica

Flavour: Calabrese, also known as broccoli or broccoli head, has a mild and slightly bitter flavour. It offers a crisp and earthy taste with subtle nutty undertones. Calabrese is a versatile vegetable that can be enjoyed cooked or raw in various culinary preparations.

Growing Season: Calabrese is a cool-season vegetable that thrives during the spring and fall months. It prefers moderate temperatures between 18°C to 24°C (65°F to 75°F) for optimal growth and development.

Native Region: Calabrese is a cultivated variety of Brassica oleracea, which is native to the Mediterranean region. It is commonly grown in many regions worldwide, including the British Isles.

Traditional Recipe: Steamed Calabrese with Lemon Butter

Ingredients:

  • Fresh calabrese heads, trimmed and cut into florets

  • Water for steaming

  • Salt, to taste

  • Butter, melted (about 2 tablespoons)

  • Fresh lemon juice (about 1 tablespoon)

  • Lemon zest, for garnish

Instructions:

  1. Fill a steamer pot with water and bring it to a boil.

  2. Place the calabrese florets in a steamer basket, ensuring they are evenly spread out.

  3. Once the water is boiling, place the steamer basket with the calabrese over the pot and cover it with a lid.

  4. Steam the calabrese for about 5-7 minutes, or until they are tender yet still crisp.

  5. Remove the steamer basket from the pot and transfer the calabrese to a serving plate.

  6. Sprinkle the steamed calabrese with salt to taste.

  7. In a small saucepan, melt the butter over low heat. Add the fresh lemon juice and stir until well combined.

  8. Drizzle the lemon butter sauce over the steamed calabrese.

  9. Garnish with lemon zest for an extra burst of flavor and visual appeal.

  10. Serve the steamed calabrese with lemon butter as a side dish or incorporate it into other recipes.

Health Properties: Calabrese is a nutritious vegetable that is low in calories and rich in vitamins, minerals, and dietary fiber. It is an excellent source of vitamin C, vitamin K, folate, and potassium. Calabrese is known for its potential antioxidant and anti-inflammatory properties. Including calabrese in your diet can contribute to overall health and well-being.

Growing Technique:

Location: Calabrese requires full sun exposure for at least 6-8 hours a day. Choose a spot in your garden that receives ample sunlight.

Soil Preparation: Calabrese thrives in well-drained, fertile soil with a pH range between 6.0 and 7.5. Amend the soil with organic matter, such as compost or well-rotted manure, to improve its nutrient content and structure.

Planting: Start calabrese from seeds indoors 6-8 weeks before the last frost date or sow the seeds directly into the garden once the soil has warmed up. Space the plants about 18-24 inches apart to allow for adequate air circulation and growth.

Watering: Provide consistent moisture to the calabrese plants, aiming for about 1 inch of water per week. Avoid overwatering, as it can lead to disease and poor root development.

Fertilization: Apply a balanced fertilizer or compost to the soil before planting and side-dress with additional fertilizer during the growing season to promote healthy growth and development.

Pest and Disease Management: Monitor your calabrese plants for common pests like aphids, cabbage worms, or cabbage loopers. Use organic pest control methods or appropriate treatments if necessary. Protect the plants from common diseases like clubroot and blackleg by practicing crop rotation and maintaining proper plant spacing.

Harvesting: Harvest calabrese heads when the florets are tight and compact. Cut the main head at an angle about 5-8 inches below the head to encourage the growth of smaller side shoots.

Storage: Calabrese is best enjoyed fresh, but you can store it in the refrigerator for up to a week. Wrap the heads in a damp paper towel and place them in a plastic bag to maintain freshness.