Cauliflower

Cauliflower

Family: Brassicaceae
Genus: Brassica
Species: Brassica oleracea var. botrytis

Description

Cauliflower belongs to the Brassicaceae family and is a variety of Brassica oleracea (its name is Brassica oleracea var. botrytis).
Cauliflower is a biennial plant native to the Mediterranean area; it has a taproot from which various other secondary roots develop and may grow to a depth of over 50 cm. From the upright stem, which can grow to a height between 15 cm and 50 cm, various sessile leaves develop; they are ribbed and covered in a waxy substance, their size varies greatly according to the variety grown, as does their colour which can go from all shades of green to a bluish or tend towards grey or a yellowy colour.
The edible part of the cauliflower is called the head or curd and it is in reality a corymb created by branching of the terminal part of the plant; the head can be of many different shapes (round, flattened, conical, as well as other intermediate shapes) and various colours (from pure white to ivory, from pale yellow to cream, but it can also be purple, orange and green).
The inflorescences stem from the corymb and are racemose developing peduncles that branch out and produce the typical yellow cross-shaped flowers of the Brassicaceae (also known as Cruciferous vegetables).

 

Growing Sheet

Scientific name Brassica oleracea var. botrytis
Productivity cycle Annual
Recommended Seeding In Pots
Number of seeds 2
Sowing Depth 0.30 cm
Distance between rows 60 cm / 80 cm
Distance between rows 50 cm / 60 cm
Estimated number of plants/sqm 4.00
Average growing time 120 gg / 150 gg
Average sprouting time 6 gg / 8 gg
Produce per sqm 1.20 kg / 3.00 kg
Estimated growing sqm per person 1.5
Ideal Sprouting Temperature (C°) 10 °c - 25 °c
Min. Temperature (C°) -2 °c
Soil pH 6.50 / 7.00
Can be grown in pots yes