|Scientific name:||Brassica oleracea var. botrytis|
|Botanic family:||The Mustard Family - Brassicaceae|
|Days to maturity:||55|
|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|
|Plant location:||Sun–Half shade|
SowingSow 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.
Spacing40-50 cm between the plants in the row and 50-60 cm between the rows.
HarvestCut 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.
Seed200-350 seeds/g. 8 g yield 1000 seedlings. When sowing directly with a precision sowing-machine about 5 g sows 100 m.
A portion contains about 50 seeds.