Neckarperle, organic seeds

Eco

Information

Is an early cauliflower with a firm, high-domed, whitehead, which is well protected against the sun by its uprightly growing leaves. Except for the usual pre-cultivation of seedlings for setting out in May-June, sowing directly in June or the beginning of July can yield a fine crop in Sep.-Oct. Neckarperle can remain ready for harvest longer than most early sorts. A portion contains about 50 seeds.


 

Product number:5025
Scientific name:Brassica oleracea var. botrytis
Botanic family:The Mustard Family - Brassicaceae
Organic:Yes
Days to maturity:53
Lifespan:Biannual
F1 Hybrid:No
New variety:No
Sowing time:Pre-cultivate: April–June
Sowing depth:1 cm
Germination time:4–7 days
Plant spacing:40–50 cm
Row spacing:50–60 cm
Height:50 cm
Plant location:Sun–Half shade
Harvest/blooming:July–September
Seeds/g:200–350 seeds
Heirloom variety:No

Cultivation advice

Sowing

Sow thinly indoors or in a hotbed, about 1cm deep, 4-6 weeks before setting out the plants as planned! The seeds want warmth when germinating, preferably just above 20°C. After sprouting they should be in a light, cool and airy place to avoid lankiness and attacks by root-neck rot but not lower than 14°C for any length of time. Low temperature increases the risk of bolters a lot. Temper the plants gradually before setting them, when the risk of frost is just about over. Most kinds of cabbage can handle a night of light frost. Set out the seedlings a little deeper and tread down the soil preventing the cabbage flies laying their eggs. Many early sorts can be sown directly as soon as the soil has warmed up. Do not allow the sowing to dry out and look out for the flea-beetles.

Spacing

40-50 cm between the plants in the row and 50-60 cm between the rows. 

Harvest

Cut off the heads before they begin to crack or get downy. Cauliflower heads become yellow easily in strong sun-light and drought. Cauliflower can handle a few degrees of frost but must thaw out completely before harvesting. Cauliflower should be eaten fresh, preferably, but bears a week or so in a refrigerator or cellar reasonably well. It can be dried as well in pieces, preserved, soured or frozen after parboiling. The colour yellows a little when frozen but the taste remains reasonably good.  

Seed

200-350 seeds/g. 8 g yield 1000 seedlings. When sowing directly with a precision sowing-machine about 5 g sows100 m. 
A portion contains about 50 seeds.