Cauliflower Freedom F1 - Brassica oleracea

The 'Freedom' cauliflower is a hybrid variety to be harvested in summer and autumn. It offers large, firm heads of pure white with tight grains. The head can reach 2 to 2.5kg. This cauliflower is best consumed quickly after harvest, raw with a dipping sauce or vinaigrette, or cooked, in a gratin with béchamel sauce or steamed. Plant your 'Freedom' Cauliflower seedlings between April and August for a harvest from June to October.

From the Brassicaceae family (formerly Crucifers), the cauliflower is cultivated for its inflorescence, more precisely for its pre-floral organ: the famous white head. Some varieties have coloured heads, orange for the 'Cheddar' variety, green for 'Vitaverde', or purple in 'Graffiti', which can add color to your appetizers and gratins. The large family of cabbages also includes: broccoli, Brussels sprouts, cabbage (with smooth leaves), Milan cabbage (with puckered leaves), kale, kohlrabi, and Chinese cabbage. You have plenty of choices for your vegetable garden.

Cauliflower is one of the most consumed cabbages, as it lends itself to numerous culinary preparations. It can be eaten raw, dipped in a yogurt sauce or in a salad dressed with a good vinaigrette, or cooked, steamed or boiled and then prepared in a gratin with béchamel sauce.

Harvest: between June and October. Cut the cauliflower at ground level when the head is firm. Remember to fold the leaves from the inside over the head when it is well formed to keep it white until harvest.

Storage: Consume your cauliflower quickly after harvest. It can only be stored for a few days in the refrigerator. To store it for longer, blanch it for 3 minutes in salted boiling water and then freeze it.