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Cauliflower plants growing in a nursery. Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem.
The branches grow to and along the ground and even below it. As a result, the plant or tree's flowers can appear to emerge from the soil. Examples are known mostly from the plant families Annonaceae and Moraceae such as a species of Desmopsisterriflora but also include Couroupita guianensis (Lecythidaceae) and the cactus Weberocereus tunilla .
A 2024 study compares 704 B. oleracea sequences and establishes a phylogenetic tree of cultivars. The authors find large-scale changes in gene expression and gene presence. Some genes are putatively linked to certain traits such as arrested inflorescence (typical of cauliflower and broccoli). [23]
Cauliflower grows best in moderate humidity of 40 to 60 percent. Fertilizer. Fertilize cauliflower plants at planting time with a complete vegetable garden fertilizer, such as 5-5-5. Fertilize ...
For example, one medium head of cauliflower contains 129 milligrams of calcium, 88 milligrams of magnesium, 259 milligrams of phosphorus and 1,760 milligrams of potassium - plus zinc, iron, copper ...
Cauliflower is an annual plant, so once the season ends, Mattus recommends that you remove the plant from the ground to prevent damage to the soil and future crops.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...