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Cauliflower

Brassica oleracea var. botrytis

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Cauliflower is a cool-season annual vegetable. Grown for its premature flower buds also known as a curd that is often an offwhite colour but can come in purples, greens and oranges with some cultivars producing these curds in fractal patterns. Cauliflower is grown and eaten as a cooked vegetable that contains high levels of vitamins C and K.

Planning

Difficulty
Moderate
Flowering time
Spring, Winter
Fruiting time
Summer

Harvesting

Once the heads have grown to the appropriate size they should be cut at the base and removed. They should be harvested while the heads are still firm, once they loosen they have gone too far.

Propagation

Seed
Sow the seed thinly, at approximately 2cm deep into a prepared seedbed. Seeds will need to be thinned to a final spacing of 30.

Special features

Drought resistant
Can result in smaller heads.

Geography

Origin
India
Natural climate
Cool

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Chalk, Loam, Sand
Soil PH preference
Neutral, Alkaline
Frost hardiness
Hardy

Uses

Edible
Often eaten as a cooked vegetable or finely sliced raw into salads. It is high in both Vitamin C and K.

Personality

Family
Brassicaceae
Flower colour
White
Scent
Mild - Slight brassica scent.

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