"Igloory" cauliflower (Brassica oleracea convar botrytis) is a variety known for the extended harvest period during which it develops large, snow-white heads densely covered by leaves. The heads stand out with exceptional gustatory value. Cauliflower is a highly regarded, low-calorie, digestible vegetable. It contains plenty of fibre, protein, vitamins C, A, B1 and B2, as well as calcium and iron. It is recommended particularly for children, senior and ill citizens, because it does not cause allergic reactions. "Igloory" cauliflower may be eaten directly, cooked, and is perfectly suited for freezing.
"Igloory" cauliflower may be grown in summer and autumn. For the summer culture seeds are sown at the beginning of February to a warm hotbed or in a plastic foil tunnel. Seedlings usually need circa six weeks to develop properly. After that time hardened seedlings are transferred to the permanent site in 50 x 50 cm spacings. Seeds for the autumn harvest are sown from mid-May to June directly to the field. Cauliflower heads are harvested gradually, as they mature. Depending on the date of sow, the harvest takes place from end of May to June or in September / October. Cauliflowers should be grown in neutral, fertile, permeable, moist soils that are rich in humus and nutrients on sunny sites. One package contains 1 g of the "Igloory" cauliflower seeds, as well as the sow-by date and growing instructions.
- Weight: 1 g
- Use: direct consumption - cooked; freezing
- Harvest time: May - June and September - October
- Site: sunny; neutral, fertile, permeable, moist soil rich in humus and nutrients