Home > Heirloom Vegetable Seeds > A-Ca > Cauliflower Heirloom Seeds > Self Blanching Cauliflower Seed

Self Blanching Cauliflower Seed

Market price: $3.75
Our price: $1.99
Quantity Price

Quantity 200 item(s) available
add to wishlist

Self Blanching Cauliflower Seed (68 days)

1 gram, about 250-350 seeds.

This cauliflower has self-wrapping leaves which shield the snow-white curds from sun, thus the name Self Blanching Cauliflower.  This allows you time for other chores in the garden as there is no need to tie leaves around the heads.  Remember cauliflower likes cool weather plant seed early spring or fall for best crops.

Cauliflower grows best at 60 to 75 degrees Fahrenheit. Too-high temperature can prevent head formation.  Self-blanching cauliflower varieties need cool temperatures. Late planting or low fertility can also reduce vigor, and prevent leaves curling over the center of the head.


Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1/4" 250-350 55-80 6-15 24" 15-18" 40 lb. Full

Planting Tips:

Spring seedlings 4-6 weeks before last frost.  Fall transplants, 2-3 months before first frost.  Plant in ground when 3-4” tall – enrich soil with 1/4 cup of  blood or bone meal to ensure high yields.  Blanching may be required – once a head has begun to form, tie outer leaves together to shade head.  Consistent watering is essential. 

Heirloom organic cauliflower is a cool season vegetable that may be considered a challenge to those who haven't learned its secrets. It is a crop that needs both correct soil and climatic requirements. However, it can be grown successfully if it is planted so that it will mature in the early summer or in the fall. 

Organic Soil and Fertilization:  Heirloom cauliflower is a crop that should have an uninterrupted growth. Any delay in growth will encourage the plants to prematurely form a small head. In order to avoid this, the soil should be high in organic matter so that it will hold a lot of moisture. It must also be very fertile. So using a great deal of well composted manure is a must!  Heirloom cauliflower likes a sweet soil so be sure the pH is about 6.5.

Starting Organic Seeds: Heirloom cauliflower plants should be about 6 weeks old when set in the field, figuring 3-4 plants per person per year. Cauliflower plants are grown the same as cabbage plants. Sow the seed 6 weeks before the plants are to be set in the field.

Set the plants 18-28 inches apart in the row and have the rows 30 inches apart. The plants should be set in the spring about 10 days after it is safe to set the earliest cabbage. The plants should be watered when transplanted to prevent wilting. Severe shock to plants at transplanting time often causes poor head development.  Work a quart of chicken manure into the soil around each plant 3 weeks after setting out the plants and again a month later.

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


Mashed Cauliflower

  • 1 medium head of cauliflower-cut into florets
  • 1 clove of garlic-cut in thin slices
  • 1 tbsp butter
  • salt and pepper to taste

Boil enough water to cover cauliflower.  Add florets and cook until soft, about 10 minutes.  You cannot over cook the cauliflower for this recipe.

Add garlic in the last few minutes of cooking.

Strain, being sure to get out as much moisture as possible.

Return to pot and add butter.  Whip with an immersion blender or mash with a potato masher.

Add salt and pepper to taste.


Roast Cauliflower Soup

  • 8 cups cauliflower florets (1 large head)
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1/2 tbsp butter
  • 1 large yellow onion-chopped
  • 3 cloves garlic-chopped
  • 4 cups vegetable or chicken stock
  • 1 cup water
  • 1/2 cup half and half or whole milk


Preheat oven to 450 degrees F. Toss cauliflower with salt and olive oil. Arrange on a baking sheet and bake 40 minutes or until tender and browned.

Heat a large dutch oven over medium heat and add butter.  Add onion and garlic and cook until soft and fragrant. 

Add cauliflower, stock and water. Bring to a boil, then reduce heat to a simmer and cook an additional 20 minutes.

Remove from heat, add half and half and blend with an immersion blender until smooth.


Optional toppings include bacon, croutons, chives and toasted sliced almonds.




: *
: *
: *