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Cauliflower Verde di Macerata is a very unusual, striking and attractive bright-green cauliflower variety. It has thight large heads surrounded by large dark-green leaves with lightgreen veins. This striking bright colour stays even after cooking. This variety originates from Macerata in Italy. The heads weigh about 1 kg each. Sow Verde di Macerata in December or in February for a fall or winter harvest. Cauliflower is a very healthy and versatile vegetable. Cauliflower contains a.o.: vitamin C, K, B6, B11, B1, B2 and B3. And the minerals: potassium, manganese, phosphor, molybdenum and magnesium. It also contains a lot of antioxidants like: rutin, ferulic acid, cinnamic acid and caffeic acid. They're also a lot of fibre, some amino acids like tryptophane and a little bit of calories. It's a very healthy vegetable. You can cook, steam, stew, bake, grill, stir-fry, cook in the oven, deep-fry and prepare it like couscous. Add some cauliflower to soups, mixed vegetable dishes, raw in salads, as healthy snack and as appetizer. Cauliflower is delicious in combination with: cheese, apple, garlic, flower, potatoes, eggs, parsley, onions, pasta, beef, chicken, pork, minced beef, cod and vegetables like: paprika, carrot, brocolli, lettuce, French beans, peas and courgettes. Fairly hardy annual.