Harvest Season:  Summer

Plant Habit:  Upright

Characteristics: Easy care

Water: Medium

Fertilize: Every two weeks

Height: 24" - 36"

Width: 12" - 24"

Exposure: Sun

General Information: 

Cauliflower, scientifically known as Brassica oleracea var. botrytis, belongs to the Brassicaceae family, which also includes broccoli, cabbage, and kale. It is a cool-season crop that thrives in temperatures between 60°F and 70°F (15°C and 21°C). Choosing a variety like Self-blanche that has leaves that wrap up around the growing curds will help prevent sun scorching of the curds.

When it comes to growing cauliflower, soil quality is crucial. The ideal soil should be well-drained, fertile, and have a pH level between 6.0 and 7.0. Before planting, it is recommended to amend the soil with organic matter, such as compost, to improve its structure and nutrient content.

When transplanting, make sure to space the cauliflower plants about 18 to 24 inches (45 to 60 cm) apart to allow for proper air circulation and growth. Cauliflower plants become quite large. Cauliflower requires full sun exposure for at least 6 hours a day to develop its characteristic white curds.

Watering is a critical aspect of cauliflower cultivation. The plants need consistent moisture, but overwatering should be avoided as it can lead to rot and disease. It is recommended to water deeply once or twice a week, depending on the weather conditions.

Fertilization is also essential for healthy cauliflower growth. Before planting, incorporate a balanced fertilizer into the soil. As the plants grow, side-dress them with nitrogen-rich fertilizer every 3 to 4 weeks to promote vigorous leaf and curd development.

Pests and diseases can pose challenges to cauliflower growers. Common pests include aphids, cabbage worms, and flea beetles. To prevent infestations, regular monitoring and the use of organic pest control methods.

Harvesting cauliflower is a rewarding experience. The curds are ready for harvest when they reach a desirable size, usually around 6 to 8 inches (15 to 20 cm) in diameter. Cut the curds carefully, leaving a few outer leaves intact to protect the head.



Sold Out