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Cauliflower All The Year Round

Brassica oleracea botrytis All The Year Round
Cauliflower

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More information

Traditional variety that can be harvested all year round, or almost. This neck produces very white flowers of medium size. It is sown from February to May and then in October for a harvest from March to November.
Ease of cultivation
Beginner
Height at maturity
60 cm
Spread at maturity
75 cm
Soil moisture
Damp soil
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period February to May, October
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Flowering time June to October
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Harvest time March to November
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Description

The 'All The Year Round' Cauliflower (in Latin, Brassica oleracea botrytis) is a traditional variety that can be harvested all year round or almost. This cauliflower produces very white heads of medium size. It can be sown from February to May and then in October for a harvest from March to November.

With its beautiful immaculate white and, in recent years, joyfully yellow, orange or purple, the Cauliflower is a flowering vegetable whose fleshy meristem is consumed. It belongs to the large family of Brassicaceae (formerly Cruciferae) and bears the Latin name Brassica oleracea botrytis. Sometimes called Cyprus cabbage, the Cauliflower is a biennial vegetable plant originally from China.

First consumed in Germany only 300 years ago, this vegetable has earned a special place in our kitchens because it lends itself to many preparations. It can be eaten raw in salads or cooked, plain, in a gratin with bechamel sauce, or accompanied by a curry sauce that complements its flavour very well. It is a low-calorie vegetable and rich in vitamin C.

There are many varieties of Cauliflowers, each with a distinct growing period that should be respected. So, by carefully choosing your seeds, you can have this vegetable all year round.

The Cauliflower is a demanding vegetable requiring excellent base fertilisation and regular moisture.

Harvest: The Cauliflower is harvested when its head is compacted by cutting it at ground level.

Storage: Cauliflower does not keep very well. It is best to consume it quickly after harvesting. It can be kept for a few days in the refrigerator. You can also freeze it after blanching it for 3 minutes in salted boiling water.


Gardener's tip: The main enemy of the cabbage is the Cabbage White Butterfly (Pieris brassicae), a beautiful creamy white butterfly with small black spots that wakes up in April-May to wreak havoc all summer by devouring its leaves. While spraying a solution based on Bacillus thuringiensis is an acceptable curative measure, we prefer to prevent it by installing an insect-proof net on market garden arches. These nets are easy to set up and reusable to protect, for example, your carrot and leek crops.

Harvest

Harvest time March to November
Type of vegetable Flower vegetable
Vegetable colour white
Size of vegetable Medium
Interest Flavour, Productive
Use Cooking

Plant habit

Height at maturity 60 cm
Spread at maturity 75 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

botrytis All The Year Round

Family

Brassicaceae

Other common names

Cauliflower

Origin

Cultivar or hybrid

Annual / Perennial

Annual

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Planting and care

Sowing: the germination temperature of 'All The Year Round' Cauliflower is around 12° and takes about 14 days.

It is sown from February to May and then in October for a harvest from March to November.

You can either sow directly in place or prepare seedlings that will then be planted in their final position in the garden.

Preparation of seedlings: at home or in a heated greenhouse from late autumn to late spring, or in a cold greenhouse or propagator for the rest of the year, sow cauliflower seeds to a depth of 1 cm (0in) in a tray filled with good seed compost. Cover lightly with compost or vermiculite. Cover with the transparent lid of the tray or plastic film until germination. Don't forget to keep the substrate moist but not waterlogged!

When the young plants appear strong enough to handle, transplant them into pots and, for seedlings in heated greenhouses, gradually acclimatize them to cooler temperatures before transplanting them to the garden, when there is no longer any risk of frost.

Direct sowing: In properly amended and finely worked soil, make furrows about one centimeter deep, spaced 60 cm (24in) apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, leaving one plant every 60 cm (24in) or so.

Cultivation:

Cauliflower is a demanding vegetable that requires well-rotted, nitrogen-rich and potassium-rich soil. It is advisable, preferably in autumn, to generously apply mature compost (about 3/4 kg per m2), by digging it in to a depth of 5 cm (2in), after loosening the soil, as is necessary for all vegetable crops. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it will be necessary to gradually increase the pH by adding calcium in the form of Dolomite or Lime.

Cauliflower, like all cabbages, is quite susceptible to diseases such as Clubroot and pests (Cabbage White, Cabbage Fly, Flea Beetle, Onion Fly...), so it is very important, for this crop, to pay attention to crop rotation.

It is beneficial to associate it with many vegetables such as tomatoes, lettuce... But avoid planting it near other Brassicas as well as zucchini, fennel, lamb's lettuce, leeks and strawberries.

Seedlings

Sowing period February to May, October
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Average
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192

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