A Bit About Cauliflower

All members of the cabbage family, including cabbage, cauliflower, broccoli, Brussels sprouts and kohlrabi, are tremendously healthy additions to a person’s diet, whether eaten raw or cooked. Some studies have even shown that eating a portion of these plants daily might greatly help prevent or treat certain kinds of cancer. Cauliflower is a tremendous source of vitamin C. A cup of cooked cauliflower can exceed the required daily allowance for this vitamin, so it is a good vegetable to eat during cold and flu season. It is also high in vitamin B6, folate, potassium and manganese. Yet a cup only has 25 calories, which makes it great for dieters. When growing cauliflower, plant them in warm, rich, well draining soil and keep them watered well. The soil should be high in nitrogen, with plenty of finished compost or other organic additives dug in. Ground temperature is more important than air temperature for these plants. Once they are established, they tend to be cold hearty if the air temperature drops. As soon as the head begins to form, draw the leaves up around the head and tie them together above the developing head. By doing this and blocking the sunshine, the heads take on a nice white color. This is sometimes called blanching, though it has nothing to do with the sort of blanching that is done during cooking. The heads are usually ready for harvest when they are about 6 inches in diameter, but while the head is still tightly Continue Reading →

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