Cauliflower 'Early Jesi' / 'Early Toscana'

This historic cauliflower has its 'roots' in Italy, like so many cabbage varieties... This variety performs very well with us as a summer and autumn cabbage and gives results relatively quickly. With ample fertilization, tasty heads of 1-2 kg can develop! In many countries, the leaves of the cauliflower are also eaten: finely chop and stew them deliciously in soup.
If you cover the developing cauliflower in time with some leaves from the same plant (by bending them) or with a piece of brown cardboard, it will remain bright white. Otherwise, it will turn yellow and taste just as good, even with a little more aroma.
Also suitable for overwintering or single-stem cultivation.

Cauliflower requires nutritious, well-worked, and moisture-retaining soil. Plant out at 50 cm.

Names:
Latin: Brassica oleracea
Dutch: Bloemkool
English: Cauliflower