Description:

This traditional variety of large, dense apples is ideal for summer-autumn harvests. It keeps very well after harvest especially if you leave a few leaves at the base.
To absorb the cooking smells of cauliflower, don't hesitate to place a crust of bread at the bottom of your casserole.

Culinary tip:

To absorb the cooking smells of cauliflower, don't hesitate to place a crust of bread at the bottom of your casserole.

Soil tip:

For good development, cauliflower must have regular vegetation without "hit" from the seedling to the harvest.
He likes sunny exposure.

Culture advice:

1. Sows: Sow from March (under cover) to June.
2. Thinning: As soon as your plants have 2 "real" leaves, pull out the smaller ones and keep only the most vigorous ones to leave only one cabbage every 10 cm. 5 weeks after planting, plant them in the ground 40 cm away.
3. Harvest: Harvest from June to November. To have cauliflower from June, sow under a heated shelter in January-February.

Plants:

Cauliflower likes the proximity of celery because it protects it from pests such as cabbage pierid that hate the smell of celery.

Bag comprising 0.8g seeds

Performance:

Up to 30 feet

The stages of sowing: