Cauliflower (Brassica oleracea L.)

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Origin 

The cauliflower originates from the Mediterranean coast of the island of Cyprus. In central Europe, the vegetable was introduced at the end of the 16th century. It has been widely cultivated since the beginning of the 20th century. Cauliflower is a cabbage vegetable.

Consumption 

Cauliflower is used in a variety of ways for cooking: soups, salads, stir-fries, canning and freezing.

Cauliflower
Cauliflower

Nutritional value 

Cauliflower contains 4,9 % carbohydrates, 2,5 % protein, 0,34 % fat, 70 mg % vitamin C, 10 mg % each of vitamins B and B, 0,6 mg % of vitamin PP, and the following minerals: 116 mg % of potassium, 99 % of calcium, 48 % of sodium, 29 % of phosphorus, 17 % of magnesium, 0,6 mg of iron. Similar in nutrient composition to Brussels sprouts, with more protein, potassium, phosphorus, iron and vitamin C. Cauliflower is very suitable for dietary use. Due to its mild fiber content, it is recommended for the diet of children and elderly people, for gastrointestinal diseases and gout. It promotes fluid absorption, is very useful in heart and kidney diseases and heals the mucous membrane of the large intestine. Cauliflower is calorie-free: up to 29 kcal per 100 g.

Varieties

‘Amerigo H’. Medium late maturity. Resistant to disease and adverse conditions. ‘Bruce H’. Early maturing. Inflorescence white, covered with leaves. ‘Lecanu H’. Medium-late. Resistant to adverse conditions.

Location 

Suitable for a sunny position.

Cauliflower ready to boil
Cauliflower ready to boil

Soil and substrates 

Grows well in fertilized, humusy, moderate to light loamy soil with a pH of 6,5-7,5. If nutrients are deficient, fertilize with compost (3-4 kg/m2) before planting. During the growing season, additional fertilizer should be added with fermented nettle or dandelion solutions (1:5). Nutrient requirements The soil must be rich in nutrients.

Sowing and planting 

Sowing, growing and planting in the garden follow the same procedure as for white Brussels sprouts. Plant healthy, strong seedlings with 5-6 dark green leaves and a well-developed root system. Seedlings are planted in April for the June harvest, in May for the July-August harvest and in June for the September harvest. An area of 1 m2 requires 0,04 g of seed.

Care of the plant

Watering, fertilizing and loosening of the soil is necessary. Apply 3 times every 15-20 days. When hoed, the cauliflower puts out adventitious roots. When the inflorescence is the size of a walnut, it is shaded by breaking a leaf over the head and covering the head with it.

Pests and diseases 

Same as white cabbage.

Harvest

The heads are cut when firm, not thinning and the color of the inflorescence is intact. Eaten fresh or chilled.

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