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Cauliflower
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Cauliflower is a variant of Brassica oleracea in the family Cruciferae.
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Cauliflower
Description
Cauliflower (Brassica oleracea var. botrytis Linnaeus) is a variant of wild cabbage in the Brassicaceae family. biennial herb, 60-90cm tall, powdery; stems erect, stout, branched; basal and lower leaves oblong to ellipsoid; middle and upper leaves of stems small and sessile, oblong to lanceolate, clasping stems; at the top of stems, there is a Milky White fleshy head densely integrated by a total pedicel, pedicel and immature flower buds; Racemes terminal and axillary; flowers pale yellow, later turning white; seeds broadly ellipsoid, brown. Flowering in April, fruiting in May.
Cauliflower originated from the coast of China, and then introduced to India, Italy, France, Britain, the United States, Spain, Germany, Bangladesh, China and other countries. Cauliflower is neither hot and dry, nor resistant to long-term frost. The suitable temperature for growth is 17~20 ℃. It likes light to be slightly cloudy and humid. It is suitable for growing in plots with loose soil and good irrigation and drainage.
Cauliflower is rich in nutrients, rich in protein, fat, carbohydrates, dietary fiber, vitamins and minerals such as calcium, phosphorus, iron, etc.; it is cool, sweet, helpful for digestion, increase appetite, and quench thirst. It is a health food.
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