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Here's a cool weather vegetable that looks both delicious and attractive. It produces uniform, white flower heads that are tightly clustered and delicious. This is an early variety that is good in short showing-season areas. Can be eaten raw, pickled, cooked or steamed.
Plant: For earliest harvest start indoors 4-5 weeks before last frost or sow seeds outdoors early in spring. Set plants out at time of last frost. For fall crop start seeds in July to August. Select a sunny location with fertile soil, loosen soil with spade or fork, fertilize with vegetable food and smooth with rake. Firm soil over seed and keep moist.
Care: Keep soil moist, weed free and feed every 4-6 weeks. If you did not plant self-bunching variety, protect developing heads from sun by tying leaves over them.
Harvest: Cut just below head when buds are still white and firm.
Your Health: Good source of vitamin C and other vitamins and minerals.
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