GROWING CAULIFLOWER PLANTING, GROWING, AND HARVESTING CAULIFLOWER

Cauliflower is a sun-loving, cool-season crop to develop in spring and fall. It may be a temperamental plant within the garden because it does no longer tolerate warmness or bloodless—so it’s now not best for beginners unless you want a project! See how to plant, take care of, and harvest cauliflower.

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This vegetable’s call comes from the Latin phrases caulis, for cabbage, and floris, for flower. It’s a descendent of wild cabbage! Though commonly white, cauliflower does are available in other colorations including purple, yellow, and orange.

Cauliflower may be a challenge for the amateur gardeners as it calls for continuously cool temperatures with temperatures in the 60°Fs. Otherwise, it may upfront “button”—form small, button-length heads—in preference to forming a single, massive head.

PLANTING
Soil needs to be very wealthy in organic remember; blend elderly maure and/or compost inot the bed.
Cauliflower also wishes greater nutrients. Apply five-10-10 fertlizer. Fertile soil holds in moisture to prevent heads from “buttoning.”
It is nice to start cauliflower from small nursery vegetation versus sowing seeds.
If you seed, start 4 to 5 weeks before the remaining spring frost date. Sow in rows 3 to 6 inches aside and up to ½ of an inch deep. Water continually at some stage in germination and boom.
Transplant seedlings (or small nursery plant life) 2 to four weeks earlier than the remaining spring frost date, no quicker and now not lots later.
Set flora 18 to 24 inches aside with 30 inches between rows.
In early spring, be ready to protect plants from frost via protecting them with old milk jugs, if important. Extreme cold can halt increase and/or shape buttons.
Plant a fall crop 6 to eight weeks earlier than the primary fall frost date however after daylight hours temperatures are frequently under seventy five°F. Shade plants from warmth, if vital.
Add mulch to preserve moisture.

CARE
Cauliflower dislikes any interuption to its growth. Change, within the shape of temperature, moisture, soil nutrients, or bugs, can reason the vegetation to expand a head in advance or ruin an existing one.
Water often with 2 inches of water each week; despite regular rainfall, this usually requires supplemental watering.
For first-rate growth, side-get dressed the plant life with a high-nitrogen fertilizer 3 t o 4 weeks after transplanting.
Note that the cauliflower will start out as a free head and that it takes time for the head to completely shape. Many varieties take as a minimum seventy five to eighty five days from transplant. Be patient!
When the curd (the white head) is 2 to a few inches in diameter, blanch it: Tie the outer leaves together over the head and cozy with a rubber band, tape, or twine to preserve light out. (This isn’t necessary for self-blanching or colored sorts). The flora are commonly prepared for harvest 7 to twelve days after blanching.
Brown heads indicate a boron deficiency within the soil. Drench with 1 tablespoon of borax in 1 gallon of water. (Avoid getting boron on different flowers.) Or, provide liquid seaweed extract immediately; repeat each 2 weeks until signs and symptoms disappear. In the future, add more compost to the soil.
For white sorts, purple heds can suggest too much sun publicity or temperature fluctuations. Purple colors can be because of pressure or low soil fertility.

PESTS/DISEASES
Aphids
Black rot
Caggage loopers
Cabbage root maggots
Cabbageworm: Nectar from dwarf zinnias lures in ladybugs and other predators that assist to protect cauliflower from cabbageworms.
Clubroot
Powdery mildew
Stinkbugs
Thrips
White Rust

HARVEST/STORAGE
Plants are normally geared up to reap in approximately 50 to 100 days, relying on variety, or 7 to 12 days after blanching.
When the heads are compact, white, and firm, then it’s time to harvest them. Ideally, the heads will grow to six to eight inches in diameter.
Cut the heads off the plant with a large knife. Be sure to leave a number of the leaves round the top to preserve it protected.
If the heads are too small, but have already started to open up, they will not improve and should be harvested right now.
If the cauliflower has a coarse look, it’s miles past adulthood and should be tossed.
Storing Cauliflower

Store heads in a plastic bag in the fridge. They need to closing for about every week.
For long-term storage, you could also freeze or pickle the heads. To freeze, reduce into 1-inch-bite portions. Blanch for 3 minutes in gently salted water. Cool in an ice bath for three minutes, drain, and bundle. Seal and freeze.
RECOMMENDED VARIETIES
‘Graffiti’: red; tends to be milder and sweeter than the white varieties.
‘Snowball’: smooth, white, medium 6-inch heads; a great yield throughout the growing season.
‘Orange’ types, consisting of ‘Cheddar” and “Flame Star’, are creamier and sweeter than white sorts with more vitamin A.