
How to successfully grow cauliflower
The term "flowering cauliflower" refers to species grown not for their leaves, but for their inflorescence, namely cauliflower and broccoli. Broccoli is a flower ready to bloom, while cauliflower is a pre-floral organ composed of embryonic cells (a meristem), which, if allowed to develop, continues its growth into flower stems that will bear yellow or white flowers, typical of the Brassica genus, and then finally the seeds. The classic cauliflower in France is white, but there are many traditional types of various colors, such as Violet de Sicile (purple) and Romanesco (sulfur yellow). These types have recently been improved, and are appearing on European markets.
Article Summary
A little history about cauliflower
Latin name : Brassica oleracea var botrytis
Order : Brassicales
Family : Brassicassaceae
Genus : Brassica
Species : Cauliflower
Synonyms and other names : Cyprus cabbage, Syrian cabbage.

The History of Cauliflower
Highly valued, broccoli was selected based on plants that produced the most and best quality broccoli. Subsequently, successive selections resulted in fairly early varieties with heads that complete their cycle in a single growing season. These are the ones that gave rise to cauliflower. It was introduced to Western Europe from the 15th century and was considered a delicacy until the 17th century. Arriving in France in the 16th century, cauliflower was long considered an ornamental plant and struggled to establish itself. Its cultivation only developed there from 1830. But today, it is by far the most consumed cabbage: it represents a cultivated area 4 times larger than all cabbages combined.
Etymology
Cauliflower gets its name from the combination of "cabbage" and "flower," inspired by its Italian name, "cavolfiore." Its varietal name, "botrytis," may come from the fungus of the same name, which causes gray mold, and which has exactly the same shape as a cauliflower.
Taste
Raw, cauliflower has a very fresh and mild flavor. Cooked, its odor is strong, but the flavor remains fairly neutral if steamed.
Nutritional values
Cauliflower has many health benefits, the first of which is its richness in soft fiber, which is useful for good intestinal transit, as well as minerals, including calcium, magnesium, and potassium. It is also well-stocked with B vitamins and, more unexpectedly, vitamin C.
Anecdotes
"Girls are born in roses and boys in cabbages." This popular expression, probably invented in the 19th century by parents lacking answers to the vexing question, could have various possible origins. It seems that the cabbage has been a symbol of fertility since Antiquity, just like the rose. At that time, it was considered "bad luck" to associate young boys with symbols of femininity, so the rose was chosen for girls, and the cabbage for boys.
Main subspecies and varieties
How to grow cauliflower?
Technical information
- Difficulty level : 2/3
- Density : 1 to 2 plants/m².
- Life Cycle : Annual or biennial grown as an annual.
- Mode of reproduction : Sexual.
- Type of pollination : Allogamous with pollination by insects.
- Weight per 1000 seeds : Approximately 2.2 to 4.7 grams.
Climate and soil
- Climate zone and hardiness : Cauliflower likes temperate climates, but will adapt very well to all French climates.
- Soil type : Rich, fresh, deep and humus-rich soil.
- pH : Neutral to slightly basic soil.
- Moisture : Well-drained soil.
- Exposure : Sunny or partial shade in the hottest regions.
- Temperature : Cauliflower is not picky about temperatures but appreciates a certain consistency. Stress caused by drastic temperature changes is not beneficial to it.
- Climate-related risks / frost resistance : Cauliflower is relatively hardy and will survive low temperatures. However, if it's too cold, it will quickly go to seed. It is therefore advisable to protect it during the winter in regions with harsh winters.
How to successfully sow?
- Sowing period : From February to September depending on the variety.
- Sowing type : Sow in rows.
- Germination temperature : 18 to 20°C.
- Need for cold storage : Not necessary.
- Soaking : Seeds can be soaked for a few hours to improve germination, but this is not essential.
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Distancing :
- In the row: 80 cm on the row.
- Between rows: 80 cm between rows.
- Sowing depth : 1 to 2 cm deep.
- Rising time : 6 to 10 days.
- Thinning : Thin to 10 cm in all directions after emergence.
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Places and conditions :
- Under cover : Sow under cover from January to March. This type of sowing is suitable for the Di Sicilia violetto variety.
- Open ground / without protection : Sow in a nursery from April to July (Di Sicilia violetto, Flora blanca, Romanesco and Verde di macerata varieties) at 4 cm in all directions. Sow spring varieties such as Late d'Angers directly into the ground from July to September.

Crop maintenance and care
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Soil preparation : Loosen the soil well before planting or sowing in place.
- Transplanting : After sowing under cover, transplant a first time in a nursery, when the plants have 3 to 4 leaves at 10 cm, then a second time in open ground, when the plants have 6 to 8 leaves at 80 cm in all directions. After sowing in a nursery, transplant only once after thinning, directly in place, when the plants have 6 to 8 leaves, at 80 cm in all directions.
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Watering :
- Frequency: Regular watering.
- Quantity: Abundant watering.
- Period: Throughout the culture.
- Tools : Watering can and hoe or hoe.
- Weeding : Regular weeding is recommended throughout the cauliflower's growth.
- Hoeing / weeding / earthing up / mulching : Cauliflowers need to be earthed up during cultivation. The soil brought back to the base throughout the season improves their anchorage in the soil and allows for better root development. Once this work is done, they can be mulched to limit watering.
- Winter protection : To prevent the cauliflower from going to seed too quickly due to the winter cold, it is advisable to install winter protection such as thick mulch or a winter fleece.
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Harvest period :
- Early cultivation: If the cabbage is harvested after 70 to 130 days of cultivation, it is said to be early, this is the case for cauliflowers: Di sicilia violetto, Flora blanca.
- Seasonal cultivation : If the cabbage is harvested after approximately 120 to 170 days, it is said to be in season. This is the case for cauliflowers: Verde di macerata, Romanesco.
- Late crop : If the cabbage is harvested after more than 200 days, it is considered late. This is the case with late cauliflower from Angers.
- Plant part : The immature inflorescence (the meristem) of cauliflower is eaten.
- Stage : The meristem is harvested before the cabbage reaches the flowering stage, otherwise it becomes unfit for consumption. At the right time, it will be very compact to the touch.
- Average yield : You can expect to get around 500 grams to 2 kg per plant.

Cultivation techniques
Crop rotation
To avoid attracting pests specific to cauliflower and to avoid maintaining the presence of parasitic fungi in the soil, it is recommended not to replant cabbages or vegetables or green manures from the same family (such as radishes, turnips, rocket, mustard or rapeseed) before 5 or 6 years in the same place.
Companion plants
Some aromatic plants (with a strong scent) can mask the smell of cabbages and thus deceive pests that are located by the smell. You can therefore surround the cabbages with lemon balm, sage, rosemary, coriander, dill, but also marigolds or tomatoes. In addition, some plants, thanks to their essential oil content, have the ability to repel specific cabbage pests such as broom (which repels the white butterfly, the noctuid moth or the flea beetle) or elderberry (which repels aphids for example).
Technical gestures
With white cauliflowers, it is advisable, at the end of cultivation, to use the large leaves to cover the inflorescence from the light and thus guarantee a perfect white color.
Conservation and storage
Method: Cut the inflorescence at ground level. Harvest as needed and store in a cool place or freeze.
Shelf life: Fresh cauliflower should be eaten as soon as possible after harvesting, but if frozen it will keep very well for a few months.
Uses of cauliflower
Culinary: Creamy cauliflower soup with smoked salmon is one of the many ways to prepare cauliflower. Raw cauliflower, served with avocado, garlic, or yogurt sauce, is generally popular as an appetizer or picnic. It can also be cooked and prepared