Harvest – When is cauliflower ripe?
Cauliflower is ready for harvest as long as the white flower heads are still tightly closed. Harvest time varies from plant to plant, but usually occurs within a two-week period. The head is cut off with a sharp knife.
Important: As soon as the florets begin to open, the cabbage is overripe – this happens very quickly at high temperatures, so it's worth checking regularly.
After harvesting, cauliflower can be stored in the refrigerator for a few days or, alternatively, frozen.
Mixed culture – Which plants go well with cauliflower?
Good neighbors in the garden include endive, lettuce, French beans, peas, and celery. Onions and garlic are unfavorable—they inhibit growth. Furthermore, cauliflower should not be planted directly after other brassicas to avoid soil fatigue.
Botanical – What kind of plant is cauliflower?
Cauliflower belongs to the cruciferous family and is a particularly easily digestible cabbage variety. Unlike other types of cabbage, it does not form a solid head, but rather compact, not yet fully developed inflorescences known as florets. It is usually cultivated as an annual.
Originally, the inflorescences were green – through selective breeding, the white forms we know today emerged. However, there are also varieties with light green or purple heads. Due to its high water content, cauliflower is low in calories but contains many valuable nutrients such as vitamin C, fiber, potassium, phosphorus, and vegetable protein – ideal for bland diets, baby food, or light cooking.
Cultural history – Where does cauliflower come from?
Cauliflower originates from wild cabbage, which was originally native to Asia Minor. It was formerly known as cheese cabbage, grape cabbage, or Italian cabbage. As early as the early modern period, the first variety reached Italy via southern Greece and from there into Central Europe.
Cultivation quickly became established, especially in Italy and France, but white cabbage has also been known in German-speaking countries since the 16th century. The botanist Joachim Camerarius the Younger mentioned it in his famous herbal book.
Today, cauliflower is grown worldwide. In Europe, Italy, France, and the Benelux countries are among the most important growing and exporting countries.
