DORIA BROCCOLO LAVAGNINO SEEDS

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Leaf broccoli variety from Liguria region, similar to a "loose leaf" cabbage.
CHF 5.00
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Estimated delivery: 4-5 working days. Fully tracked and secured packaging to preserve seed quality. See full shipping details.

  • CHF 19.90 shipping fee for orders up to CHF 149.99.
  • FREE shipping on orders over CHF 150.00.

Estimated delivery: 4-5 working days. Fully tracked and secured packaging to preserve seed quality. See full shipping details.

  • CHF 19.90 shipping fee for orders up to CHF 149.99.
  • FREE shipping on orders over CHF 150.00.
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Description

Lavagnino broccoli, also known as “cartoccio” is an ancient leaf broccoli from the Ligurian tradition, originating in the Tigullio area and typical of the eastern part of Genoa county, particularly around Chiavari, where it is also called “cavolo nero” (not to be confused with Cavolo Nero Laciniato di Toscana). More similar to a cabbage than to a broccoli, it features a vigorous and fairly open plant that requires wide spacing. It has tender, elongated and slightly blistered leaves, dark green in color with smooth margins. It is transplanted in midsummer and harvested from late autumn through winter, after about 120 days to maturity. The edible part consists of the leaves, which are used in numerous culinary preparations. Lavagnino becomes tastier after the first December frosts, which make the tissues more tender and flavorful. It is excellent simply boiled with potatoes and dressed with olive oil, but it is also suitable for many other recipes, accompanying both first and main courses.

Click here to download our ORGANIC (BIO) CERTIFICATE.

Lavagnino broccoli, also known as “cartoccio” is an ancient leaf broccoli from the Ligurian tradition, originating in the Tigullio area and typical of the eastern part of Genoa county, particularly around Chiavari, where it is also called “cavolo nero” (not to be confused with Cavolo Nero Laciniato di Toscana). More similar to a cabbage than to a broccoli, it features a vigorous and fairly open plant that requires wide spacing. It has tender, elongated and slightly blistered leaves, dark green in color with smooth margins. It is transplanted in midsummer and harvested from late autumn through winter, after about 120 days to maturity. The edible part consists of the leaves, which are used in numerous culinary preparations. Lavagnino becomes tastier after the first December frosts, which make the tissues more tender and flavorful. It is excellent simply boiled with potatoes and dressed with olive oil, but it is also suitable for many other recipes, accompanying both first and main courses.

Click here to download our ORGANIC (BIO) CERTIFICATE.

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