Sicilian violet cauliflower is a regional variety from Sicily and is a vigourous plant with broad, green-grey leaves and a striking violet, compact, medium-sized head. Violet curd turns green with cooking and has an excellent taste both raw and cooked. A very attractive plant with sweet mild taste.
Plant for harvest in spring or autumn with transplants 5 weeks before setting out, or direct seed, 2-3 seeds per 40cm, and thin to one per 40cm. Forms numerous side shoots after you cut main head. 4g about 1,300 seeds.