From seeds nice white cauliflowers grow
Cauliflowers come from the same plant family as cabbage, Brussels sprouts and broccoli. It is a leafy vegetable with a large white head, green leaves which are cut off and a stalk. The vegetable is grown from a seed planted in the ground. Cauliflowers come in summer, autumn and spring varieties so it can be eaten fresh all around the year. Autumn and summer cauliflowers are sown in March, April and May. Winter cauliflowers should be planted in May and June.
Although the plant does not need a lot of work while it is growing the ground does not. The soil needs to be well prepared with manure (an animal fertiliser that helps the plant grow) and the plant is started under cover in a greenhouse. The seeds will grow best at between 24 - 26 degrees centigrade.
The vegetable needs a cool, moist climate. If the temperature gets too hot the white edible flower part does not grow. If it is too cold the flowery heads will be very small. The cauliflower can put up with some cold but can't survive a frost.
Cauliflowers are not the easiest plant to grow and if you see some in a garden then the gardener is very good at his job. The most common insects or pests that can damage the plants are cabbage worms, aphids (miniature plant eating insects) and beetles. These pests can be controlled by planting geraniums, a type of flower, nearby or using chemicals to kill the insects.
There are four main groups of cauliflower: Italian from which the other varieties have been grown; North West European that are harvested in the spring and winter; Northern European that is grown in Europe and North America for summer and autumn harvest and was developed in Germany in the 18th century; Asian which was first grown in the 19th century and is now grown in China and India. About half of all cauliflowers are grown in China and about 25% in India.
Cauliflower is a vegetable that is very good for you and can be eaten cooked and served with meat and fish. It is also eaten raw in salads and can be pickled. This is where it is covered in vinegar to preserve the cauliflower so it can be eaten later. When you are cooking remove the thick outer stalks so just the white flowers, called florets, are left. The leaves are also edible but are usually thrown away. The cauliflower can be boiled whole but it can also be cooked by breaking the florets into smaller pieces about the same size so they cook evenly. Steam the florets for about eight minutes or boil them for about five minutes until the florets are soft but not mushy. Don't stir the florets while cooking as this will break up the florets into smaller pieces. It is delicious as a snack if served with a cheese sauce poured over it. Go on, ask an adult to help you make it.
Date
1/2/2008
