Brassica oleracea var. botrytis is a plant variety commonly called Cauliflower, from which the widely consumed vegetable cauliflower is produced. Cauliflower is a cool-season annual vegetable. Grown for its premature flower buds, which are also known as a curd. This is coloured off-white, but can be purple, green or orange, with some cultivars producing these curds in complex fractal patterns. Cauliflower is grown and eaten as a cooked vegetable that contains high levels of vitamins C and K.
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.
Sow the seed thinly, at approximately 2cm deep into a prepared seedbed. Seeds will need to be thinned to a final spacing of 30.
Can result in smaller heads.
Chalk, Loam, Sand
Soil PH preference
Often eaten as a cooked vegetable or finely sliced raw into salads. It is high in both Vitamin C and K.