Cauliflower is in a position to harvest 70 to 90 days after sowing seed.
Plant cauliflower so it comes to harvest in a cool part of the three hundred and sixty five days; the optimal emerging temperatures for cauliflower are the mid 60°sF (15°+C).
Plant cauliflower in early spring for harvest previous to summer season heat or plant in late summer season for fall harvest. In mild-winter spaces, plant inside the fall for spring harvest.
When to Harvest Cauliflower
- Harvest cauliflower when heads are 6 to 8 inches (15-20 cm) in diameter alternatively however compact and simple.
- The cauliflower head is a choice of flower buds; harvest the top while it is white and previous to yellow buds start to open. Cauliflower loses its style and texture when buds loosen.
- When curds begin to loosen, separate, and open, harvest immediately. When curds completely loosen, the top is referred to as “ricey” and is not very good for eating.
Blanching Cauliflower Previous than Harvest
- When heads are 2 to a few inches (5-7 cm) in diameter—regarding the size of an egg, elevate the outer leaves up over the top and tie them together with a piece of twine; this will likely more and more blanch the top—ensuring that it is white at harvest. When heads are blanched herbal white they are ready for harvest.
- From the time you tie the leaves and get started the blanching process, cauliflower heads (steadily referred to as “curds” and “buttons”) can also be ready for harvest in about 4 days if the weather is warmth and about 10 days if the weather is cool.
- Check out heads day by day to verify they are simple, tight, and tough.
- Let the heads continue to grow as long as they preserve compact; an excellent head can also be 6 to 8 inches (15-20 cm) all over.
Tips about how one can Harvest Cauliflower
- Decrease heads with a sharp knife leaving about 3 inches of stem to stick the florets intact. Keep enough wrapper leaves moreover intact to hold the top together.
- A cauliflower plant produces one head and then it is accomplished.
Tips about how one can Store Cauliflower
Store cauliflower in a cold and rainy place, 32°-40°F (0°-4°C) and 95 % relative humidity. Cold and rainy storage usually is an issue. Refrigerators provide the cold, alternatively as well as they dry the air.
- Wrap unwashed cauliflower in a damp cloth or paper towel and put it in a perforated plastic bag inside the vegetable crisper drawer of the refrigerator; this will likely more and more deal with humidity.
- Cauliflower will keep inside the refrigerator for two to 4 weeks.
- Stored cauliflower gives off an impressive odor. As an alternative choice to holding cauliflower inside the refrigerator, you are able to store it in a cold location—at merely above 32°F (0°C)—corresponding to a root cellar, basement, shed, or garage.
- Cauliflower stored underneath 32°F will discolor and the stem will turn out to be hollow. Cauliflower stored at low humidity levels will turn brown.
- Cauliflower can be frozen shortly after harvest. Harm the top into 1-inch chunks and soak them for 30 minutes in a gallon of water with a tablespoon of salt added (to kill any insects), blanch for 3 minutes, rinse, drain and then freeze.
Further tips at How to Expand Cauliflower.
