When to cut cauliflower

The quality and volume of the cauliflower harvest depends not only on compliance with the basics of agricultural technology, but also on its collection in accordance with all the rules. The crop is prone to overgrowth, so vegetable growers are required to correctly determine the time of ripening of heads of cabbage. This period depends on several factors.

When to cut cauliflower outdoors

In order not to make a mistake with the timing of harvesting cauliflower, you cannot focus only on the time of year. First of all, they monitor the ripeness, checking each head of cabbage. When the first signs of ripening appear, the vegetable is cut and stored.

Appearance of formed and ripe cauliflower:

• milky head;
• textured and dense to the touch;
• diameter from 10 to 20 cm, which depends on the varietal characteristics;
• minimum weight 300 g, maximum – 1.5 kg.

You can't wait for the cabbage to get bigger. This will lead to over-ripening.

Important! If cauliflower is overgrown, its taste deteriorates and it turns yellow.purple and swollen, nutrients are lost. Such specimens are not suitable for long-term storage.

In what month

When to Harvest Cauliflower:

1. In early varieties, inflorescences are formed 2-3 months after the shoots appear. Such heads are harvested at the end of June - the first ten days of July.
2. In the middle-late ones, formation takes 100-150 days. The right time for them is July - early August.
3. Late-ripening varieties ripen in 5 months or more. Such heads of cabbage are cut at the end of August and September. These varieties are the easiest to grow.

At what temperature to harvest

For harvesting, choose cloudless and dry weather. The optimal air temperature is +15…+20°C. The minimum permissible norm is +8°C. At lower rates, a critical situation will arise for forced collection.

When the average daily temperature is less than +15°C, cabbage growth slows down or stops altogether. In such cases, the development of the vegetable is monitored for 3 days. If during this time there is no increase in mass, and the inflorescences are more than 10 cm, then they are cut off.

Morning and evening are not suitable for work, as condensation will accumulate on the foliage. Cleaning starts at noon and ends around 19:00. Do not cut cabbage during heavy rains or immediately after rain. It will be watery, lose its taste and will not survive long-term storage.

Harvesting cauliflower from the garden

Collection rules:

1. Mature cauliflower should not be left on the plant. Since each specimen’s readiness for cutting is different, the beds are inspected every 2-3 days. When it is not possible to harvest the crop, the heads are covered from the sun. This technique will help slow down ripening.
2. 2 weeks before the start of harvesting, the plantings are sprayed with a preparation against pests. Most often they hide in the crevices of inflorescences and under leaves.
3. A kitchen knife with a sharp and heavy blade is perfect for the job. They also use a small ax, but they are not always able to cut the stem to the required length. Pruning shears are undesirable - they make too uneven cuts that do not heal well.
4. Cloth gloves are put on your hands. They will reduce the risk of damaging the vegetable with your nails.

Cleaning algorithm

Rules for harvesting cauliflower in open ground:

• grab 5-6 leaves;
• a cut on the stem is made 3-5 cm below the head;
• the tops of the foliage are shortened to the level of the inflorescences;
• The harvest is immediately transferred to a clean, dark and cool place.

Cannot be placed on bare ground. To collect cabbage, prepare wide boxes, racks in advance, or spread film under a canopy. Cabbage left in the sun will wilt within a few hours.

Harvest storage

The inflorescences are carefully sorted and discarded. Characteristics of suitable inflorescences:

• moderately loose;
• no damage;
• no rot, stains or black spots;
• The foliage is green, without yellowing.

Overripe heads are immediately eaten.

How to store fresh

There are several ways to keep cauliflower fresh:

1. In a refrigerator. The leaves and stalks are removed from the heads and wrapped in a bag or film so tightly that air does not pass through. Place in the vegetable compartment. In this way, cauliflower is stored unchanged for more than 2 weeks.
2. On the glassed balcony. Wooden boxes are insulated with foam plastic. The heads are cleaned, wrapped in paper or film and placed in prepared containers.
3. Way storage in the basement has several options:
   • Cabbage is placed in cardboard, wooden or plastic boxes, covered with film or plywood. Periodically, the cover is removed to dry it from condensation. At humidity up to 95% and temperatures from 0 to -2°C, the crop is stored for about 2 months.
   • The stems are cleared of leaves, wrapped with rope and tied to the ceiling beams.

The ripening method is used when collecting not very mature heads in the autumn, when it is no longer possible to leave them in the garden:

1. Prepare boxes with soil.
2. The cabbage is watered and dug up with roots and a clod of earth.
3. They are transferred to the basement and buried at a short distance from each other.
4. The soil is covered up to the leaves.

At a humidity of 70-90% and a temperature above +15°C, ripening occurs in 20-25 days, at +8°C in 40, if +5°C, then the time will take 50-60 days.

Important! Once a week the condition of the vegetables is checked. Heads of cabbage showing signs of spoilage are thrown away.

How to freeze correctly

Freezing will preserve cauliflower for a year:

1. The heads are washed and divided into small parts.
2. Place in boiling water for 3-4 minutes.
3. Remove and immerse in cold water with ice.
4. Place in flat containers or trays so that the pieces do not touch.
5. Place in the freezer.
6. When the heads are frozen, transfer them to bags and return them to the cold.

This cabbage is prepared without first thawing.

Dried

The shelf life of dried cabbage is 60 days. For this:

1. The inflorescences, separated into parts, are washed and dried on a towel.
2. Heat the oven to +60°C, place the baking sheet with the prepared vegetable for 12-15 minutes.
3. After cooling, distribute into plastic or glass containers with lids.

Store in the refrigerator, basement, pantry.

Canning

For canning Only ideal raw materials without stains and uniform white color are suitable. All blanks store in a cool, dark place.

Marinated cauliflower pickles with peppers and carrots

Products per 1 liter jar:

• cauliflower - 200 g;
• carrots - 100 g;
• red bell pepper - 150 g;
• water - 400 ml;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• natural vinegar 6% - 70 ml.

Preparation:

1. Cabbage is divided into inflorescences. Chop the carrots, peel the peppers and cut them into squares.
2. Mix all ingredients in a large bowl, then transfer to a jar.
3. Dissolve salt and sugar in boiling water and immediately pour in the pickles.
4. Add vinegar and place in the oven for 20 minutes at +120°C.
5. Afterwards, the jars are sealed and covered with a warm blanket for 10-12 hours.

Cauliflower with beets

Ingredients for 700 g of finished product:

• beets - 0.5 pcs.;
• cauliflower - 0.5 kg;
• garlic - 1 clove;
• dill seeds - 1 pinch;
• bay leaf - 1 pc.;
• water - 0.5 l;
• salt, sugar - 1 tbsp. l.;
• vinegar 9% - 1.5 tsp.

Preparation:

1. The cabbage is divided into small pieces, the beets are cut into slices.
2. Dill, bay leaf and garlic are poured into the bottom of the container.
3. Vegetables are placed tightly in random order and poured boiling water for 15 minutes.
4. After draining, put back on the fire, adding salt and sugar.
5. Vinegar is added to the boiled marinade and poured back into the jar.
6. Immediately seal with lids.

Korean Cauliflower

You will need:

• carrots - 3 pcs.;
• cabbage - 1 head;
• garlic - 3 cloves;
• allspice - 3 peas;
• bay leaf - 2 pcs.;
• Korean carrot spices - 1 package;
• vegetable oil - 100 ml;
• sugar - 80 g;
• salt - 50 g;
• vinegar 9% - 80 ml.

Preparation:

1. The cabbage is taken apart and blanched in boiling water for 5-6 minutes.
2. Then take it out with a slotted spoon and cool it.
3. The carrots are grated into thin strips.
4. Vegetables are placed in sterilized jars in layers, lightly compacted.
5. Boil 1 liter of water, add salt and sugar.
6. Add the seasoning from the pack and the rest of the spices.
7. Cook for 3 minutes, remove from heat and add vinegar and oil.
8. The marinade is poured into packaged jars. Sterilize for 20 minutes in the oven, then roll up the boiled lids.

Conclusion

When harvesting cauliflower, one is guided by the ripening period of the variety, as well as the ripeness of each head. If you keep it in the garden for too long, the quality of taste and keeping quality will decrease. Cabbage is cut in dry weather in the afternoon.Stored fresh, frozen, dried and canned.