Cauliflower White Step F1

The White Step F1 Cauliflower (in Latin, Brassica oleracea botrytis) is a dwarf variety that produces very small, high-quality heads, measuring approximately 10 cm (4in) in diameter. It is perfect for small gardens, balcony cultivation, and for those with smaller appetites. This cauliflower can be sown from April to June for a harvest from September to November.

With its pristine white colour and, in recent years, cheerful yellow, orange, or purple varieties, the Cauliflower is a flowering vegetable with a fleshy meristem that is consumed. It belongs to the large Brassicaceae family (formerly Cruciferae) and has the Latin name Brassica oleracea botrytis. Sometimes called Cyprus Cabbage, the Cauliflower is a biennial vegetable plant believed to have originated in China.

First consumed in Germany only 300 years ago, this vegetable has earned a prominent place in our kitchens as it lends itself to various preparations. It can be consumed raw in salads or cooked in various ways, such as au naturel, in a gratin with béchamel sauce, or accompanied by a curry sauce that complements its flavour. It is a low-calorie vegetable and rich in vitamin C.

There are numerous varieties of Cauliflowers, each with its own distinct growing season that should be respected. By carefully selecting your seeds, you can have this vegetable available all year round.

The Cauliflower is a demanding vegetable, requiring excellent organic matter and regular moisture.

Note: This variety is labeled F1 for "F1 hybrid" because it is a variety resulting from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be particularly flavorful and/or early-maturing while also being resistant to certain diseases. Sometimes criticised or wrongly associated with GMOs, F1 hybrid seeds are interesting both for their uniformity and resistance, but unfortunately, their qualities do not pass on to subsequent generations, so it will not be possible to save the seeds for future sowing.

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

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

Gardener's tip: The main enemy of cauliflower is the Cabbage White Butterfly (Pieris brassicae), a pretty creamy-white butterfly with small black spots that emerges in April-May to feast on its leaves throughout the summer. We prefer to prevent the problem by installing an insect-proof netting tightly on market garden arches. These nets are easy to set up and reusable to protect, for example, your carrot and leek crops.