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[Brassica oleracea var. botrytis] Candid white cauliflower seeds, prized for its pure white, tightly packed curd and reliable, uniform yield.
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Candid White Cauliflower stands out for its pure white curd, compact and well protected by its wrapper leaves. It is among the most sought-after types on the market, prized for its smooth, tight texture and its round, heavy, even head, the result of years of varietal selection.
Candid White Cauliflower has an upright, vigorous habit, with foliage that covers the curd well, shielding it from direct sun and keeping its characteristic white colour intact. The curd is made up of tightly packed, regular, compact florets, with a well-closed base that ensures commercial quality.
Transplanting usually takes place from June to September, depending on the desired harvest period. The growing cycle ranges from 60 to 110 days from transplanting depending on the variety and season, allowing staggered sowings to keep cauliflower available for much of the year.
Candid White Cauliflower prefers medium-textured soil, with a pH around 6.5-6.8, and needs regular, frequent watering to maintain good water balance throughout the cycle. Drip irrigation is recommended, as it reduces wetting of the foliage and limits disease risks linked to excess humidity.
To preserve the curd's pure white colour, it helps to tie the outer leaves over the curd for protection, a technique also useful against frost in autumn-winter crops. Harvest when the florets are still tightly closed and compact, cutting the plant at the collar and leaving a few protective leaves.
Like other Brassicas, candid white cauliflower can be affected by large and small cabbage white caterpillars, which cause typical leaf damage, as well as aphids and flea beetle in the early growth stages. Good crop rotation and constant plant monitoring are the most effective defences against these pests.
Candid White Cauliflower is a low-calorie but highly nutritious vegetable, rich in vitamin C, fibre and minerals. Known since the time of the ancient Egyptians, it lends itself to many preparations: gratinated, battered and fried, baked, or simply boiled and dressed with oil and salt.
| Value per 100g | Amount |
|---|---|
| Energy | 25 kcal |
| Protein | 1.9 g |
| Carbohydrates | 2.3 g |
| Fibre | 2.4 g |
| Vitamin C | 48 mg |