Cauliflower

Cauliflower
Brassica oleracea var. botrytis

Since the "heads" best develop in cool weather, seeds are typically sown in the summer and allowed to mature during the fall. But seeds can be sown in January or February under glass or late September to October for wintering in cold frames to plant out in spring.  Cauliflower requires slow, steady growing conditions for a successful harvest.

Sunlight will cause the heads to discolor so blanching may be required for some varieties. This is accomplished by tying the outer leaves around the heads when they reach the size of a golf ball and before they reach teacup size.

Harvest at their peak before the heads begin to loosen. Cauliflower can be enjoyed while fresh — either raw or steamed — or boiled or fried. Also good frozen or pickled.

Each packet contains 0.5 gram or approximately 120 to 140 seeds.

Products (Total Items: 5)
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All Year Round Cauliflower
The heads are large and tight and surrounded by dark green leaves.
$1.85
Early Snowball Cauliflower
Uniform maturing, smooth, pure white heads weighing 3 to 5 pounds.
$1.85
Igloo Cauliflower
Heavy heads, about 7 inches across, dense, upright foliage.
$1.85
Romanesco Broccoli
Whoa! Check out the fractal pattern of the heads. Beautiful and delicious.
$2.25
Snowball Self Blanching Cauliflower
Leaves that curl inwards in the cool fall weather to cover the head and help to keep it pure white color.
$1.85
 
 
 

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