Brassica oleracea var. botrytis (cauliflower)

White flowers

Cauliflower is a variety of the Brassica oleracea species, in the Botrytis cultivar group of the Brassicaceae family.

It is an annual plant that reproduces by seed and that is at its best between the months of September and January in the northern hemisphere, although it can be had throughout the year. It contains many phytochemical elements, some of which, such as sulfur compounds, especially dimethylsulfide and trimethylsulfide, give off a strong odor when cooked.

The plant is made up of a white head, (if it has brownish spots, separate inflorescences or soft parts in the mass, it means that it is old) called the mass or pellet, which is usually the part used for consumption, surrounded by thick green leaves that, although they are edible, are usually discarded. Corresponds to the hypertrophied and fleshy floral meristem. Its size can reach 30 cm in diameter and can weigh more than 2 kg. The color of the mass can be yellowish white, green or purple depending on the variety cultivated. It has a mild flavor and sometimes slightly sweet.

This variety is related to broccoli and bears a certain resemblance to it, although its head is green.

Its main component is water and it is a low-calorie food since it has a low content of carbohydrates, proteins and fats. However, it is considered a good source of dietary fiber, vitamin C, vitamin B6, folic acid, vitamin B5, as well as small amounts of other B vitamins (such as B1, B2 and B3) and minerals (especially potassium and phosphorus).

It has diuretic properties, due to its high water and potassium content and low sodium intake. The consumption of this vegetable favors the elimination of excess fluids from the body and is beneficial in cases of hypertension, fluid retention and oliguria (low urine production). The increase in urine production makes it possible to eliminate, in addition to liquids, waste substances dissolved in it such as uric acid, urea, etc. For this reason, it is also recommended for those who suffer from hyperuricemia and gout and people with a tendency to develop kidney stones.

One of the main drawbacks of its intake is that it causes flatulence. Despite its multiple health benefits, it must be taken into account that for certain people it has undesirable effects. The fiber and the abundant sulfur compounds in its composition are the substances responsible for flatulence and difficulty in digestion. However, cauliflower is digested better than the rest of the cabbages, so its consumption should not necessarily be restricted in those people with digestive disorders such as gastritis, ulcers or difficult digestions. In addition, it is softer if it is cooked with cumin or fennel. An infusion of chamomile with green anise or mint as a dessert also helps.

It can be steamed, roasted, fried, stewed, boiled or gratin. It can be served as an accompaniment to other dishes, such as legumes or rice, or as a basic ingredient in a healthy vegetable stew. It can also be used as an accompaniment to some fish, such as cod, or it can even be part of an omelette.

Horticulture

Orange and purple hybrids of cauliflower

Growing cauliflower is relatively difficult compared to cabbage, with common problems such as an underdeveloped head.

Weather conditions

Climatic conditions are a limiting factor for cauliflower production. This plant grows best in moderate daytime temperatures of 70-85 °F (21-29 °C), with plenty of sun and moist soil conditions with high organic matter content and sandy soils. The earliest possible maturity for cauliflower is 7 to 12 weeks from transplant. In the Northern Hemisphere, fall season plantings in July may allow harvest before fall frosts.

Long periods of sun exposure in summer can cause cauliflower heads to discolor to a purple-red hue.

Sowing and transplanting

Transplantable cauliflowers can be grown in containers such as flats, seedbeds, or fields. In loose, well-drained, fertile soil, field seedlings are planted as shallow as 1 cm (1⁄2 in) and spaced widely - about 12 plants per 30 cm (1 ft).[1] Ideal growing temperatures are about 65 °F (18 °C) when seedlings are 25–35 days old. Fertilizer applications to developing seedlings begin when leaves appear, usually with a weekly starter solution.

Transplanting into the field usually begins in late spring and can last until mid-summer. Row spacing is about 38-46 cm (15-18 in). Rapid vegetative growth after transplanting can benefit from procedures such as avoiding spring frosts, using phosphorous-rich starter solutions, watering weekly, and applying fertilizers.

Disorders, pests and diseases

The most important disorders affecting cauliflower quality are hollow stem, stunted head growth or buttoning, fungus, browning and leaf tip burn. Major pests affecting cauliflower include aphids, rootworms, cutworms, moths, and flea beetles. The plant is susceptible to black rot, black leg, club root, black leaf spot and downy mildew.

Pollination

Many species of blowflies, including Calliphora vomitoria, are known pollinators of cauliflower.

Harvested

When the cauliflower is ripe, the heads are pale white, compact, and 15–20 cm (6–8 in) in diameter, and should be chilled shortly after harvest. For optimal preservation, it can be Forced air cooling is necessary to remove heat from the field during hot weather. Short-term storage is possible using cool, high-humidity storage conditions.

Taxonomy

Brassica oleracea var. botrytis was described by Carlos Linnaeus and published in Species Plantarum 2: 667. 1753.