Cauliflower Seeds 3g

Cauliflower (Brassica oleracea var. botrytis), known in Egypt as "الزهرة البيضاء", is prized for its dense, snow-white head, the "curd", made of tightly packed immature flower buds. Its mild, nutty, tender flesh suits roasting, steaming and classic Egyptian cooking, while the compact head also looks striking on the plate. Sweetest and firmest when grown in the cool season, it is a rewarding winter vegetable for the home garden.

Planting

Cauliflower is a cool-season crop best raised in a nursery and transplanted. In Egypt, sow in late summer (August-September) in the Delta and north coast for autumn-to-winter harvest, and delay sowing a few weeks in hotter Upper Egypt. Sow about 1.5 cm deep; seeds germinate in roughly two weeks at 12-22°C. Choose a sunny site with deep, fertile soil. Set transplants 45-60 cm apart in rows about 60 cm apart, leaving more room for winter varieties.

Fertilizing

Work a balanced fertiliser such as 10-10-10 into the soil at planting. Three to four weeks after transplanting, side-dress with a nitrogen source like calcium nitrate to keep growth steady. On rich soil extra feeding may be unnecessary; on poor soil, feed young plants with a nitrogen-rich fertiliser before they begin forming heads.

Care

Keep the soil consistently moist but never waterlogged, applying about 2.5 cm of water weekly and more in warm spells. Dense, flavourful curds form between roughly 10-21°C; heat causes loose or "buttoned" heads. Tie the outer leaves over white curds to keep them pale. Watch for cabbage caterpillars, aphids and clubroot. Harvest 60-70 days after transplanting, while curds are firm and 15-20 cm across, before the buds separate.