1 packet contains 30 seeds of Cauliflower.
Packed with rich nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetable. The flower heads contain numerous health benefiting phtyo-nutrients such as indole-3-carbinol, sulforaphane etc., that help prevent prostate, ovarian and cervical cancers.Botanically, it is a member of the cruciferous or brassicaceae family.
It has got a similar nutritional and phyto-chemistry profile with broccoli and cabbage. Several cultivars exist other than common snow-white variety, including green, orange, purple, and romanesco heads.You can eat cauliflower raw, steamed, stir-fried or cooked in casseroles. Lifecycle: annual, Biennial grown as an annual.
||Full sun, Can tolerate light shade but will slow maturity. Light shade can be beneficial in warm weather.
||Cauliflower needs consistent moisture and plenty of water. Without sufficient water, the heads turn bitter.
||Requires well-drained soil, Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Needs plentiful, consistent moisture.
||18 to 30 °C
||Since cauliflower takes so long to mature, some supplemental feeding will be necessary. Feed every 2 - 4 weeks with an organic fertilizer like kelp and fish emulsion.
When the heads are compact, white, and firm, then it is time to harvest them. Ideally, the heads will grow 6 to 8 inches in diameter.Cut the heads off the plant with a large knife. Be sure to leave some of the leaves around the head to keep it protected.
If the heads are too small but have started to open up, they will not improve and should be harvested.
If the cauliflower has a coarse appearance, it is too mature and should be tossed.
If you want to store cauliflower, you can put the head in a plastic bag and store it in the refrigerator. It should last for about a week.For long-term storage, you can also freeze or pickle the heads.