Romanesco
Storage: Store Romanesco in a tightly sealed plastic bag in the crisper drawer of the refrigerator. Eat as soon as possible but will last for up to a week.
Preparation: Pull off leaves at the bottom of the Romanesco and then remove the core with a knife. Cut into florets and then rinse and dry.
Taste: Mild, nutty, sweet.
Nutritional Benefits: Romanesco is rich in zinc, iron, vitamin C, and folate. These nutrients help the reproductive system and liver.