This is the first true sweet sprouting cauliflower to hit the market. Like sprouting broccoli, it was bred to have longer interior stems, inside the head. Tiny white florets appear in dense clusters atop long, narrow, pale green stems, all with a flavour sweeter than regular cauliflower, and a nice crunchy texture. When the head is cut from the main stem, it falls into scores of individual florets. Before it is cut, it looks like any other cauliflower. The plants were uniform and productive in our field trials. Fioretto 60 is great for home and market growers.
How To Grow, Timing: Start indoors four weeks before the last frost to late spring. Transplant in 5-6 weeks. Direct seed when temperatures are reliably above 10°C. Overwintering types are started in July where winters are mild, and transplanted by mid-August. Optimal soil temperature: 10-30°C. Seeds should germinate in 7-10 days.
How To Grow, Starting: Sow 3-4 seeds 5mm deep in each spot you want a plant to grow. Thin to the strongest plant. Space transplants 45-60cm apart in rows 60-90cm apart.
How To Grow, Growing: Ideal pH: 6.0-6.8. Humus-rich soil amended with composted manure is best. Mix ½ cup of complete organic fertilizer into the soil beneath each transplant. From seedling to harvest, cauliflower must grow steadily to make a large plant and curd. If growth slows, scratch additional fertilizer into the surface of the soil around each plant. Maintain even soil moisture with regular watering. Shade the developing curds from sun by tying up leaves or using newspaper. This is known as “blanching,” and will keep them white. Add 20-25 days to the maturity dates if direct sowing.
How To Grow, Harvest: Once curd forms, check every day and cut when the florets are just beginning to separate. At this point the flavour is at peak quality and the size is maximum.
60 Days
Approx: 10 Seeds
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