50 best varieties and types of cauliflower with names and descriptions

Pros and cons of planting crops on the site

Gardeners who grew cauliflower in their dachas find only one disadvantage of this crop - it does not store for a long time. The rest of the reviews are all positive.

There are some nuances of care:

1. Water regularly and moderately. Immediately after transplanting the seedlings to the site, moisten it 3 times a week. As the plant grows, watering is reduced to 2 times.
2. Cauliflower does not like loosening the soil around the bush, since the roots are close to the surface. But she likes mulching. Use: peat, humus, sawdust.
3. Fertilizer application - 3-4 times per season. The first application of mullein is made 2 weeks after transplanting the seedlings into the ground. The second - in 10-12 days. A complex of mineral fertilizers is added to mullein.
4. To avoid diseases and prevent insect infestations, you must strictly follow the agricultural practices for growing this crop. For prevention, you can use wood ash or tobacco.

Note! To reap a decent harvest, you need to put in a little more effort than when growing white cabbage.

Movir-74 F1

This hybrid has a number of advantages over conventional cauliflower varieties. Cabbage has a pleasant taste and is suitable for preparing various dishes. As the heads mature, they acquire a rounded or rounded-flattened shape and a white (sometimes whitish-yellow) color. Lumps form on them. The plant as a whole has excellent endurance and is not afraid of heat and cold, and its early ripening allows for up to 2 harvests per season. If the seeds were planted on the same day, then the seedlings will appear in harmony, especially if they are watered in a timely manner.

The best varieties of cauliflower for open ground

The variety of varieties of this crop presented to the buyer is large. When purchasing seeds, you need to consider your place of residence. Varieties for the Moscow region differ from varieties for the southern region.

Snowball

The name of this variety justifies its external description. The heads are snow-white, small, each about 850 grams. Due to dense planting, high yields are achieved. The plant is compact and does not require space for leaves to grow.

The variety is classified as an early ripening variety and is considered the best among them. Resistant to diseases. Ripening period is 65 days after planting in the soil. Thanks to this, you can get two harvests over the summer. The seedlings take root and develop well. It is distinguished by the simultaneous ripening of inflorescences.

Movir

An early-ripening hybrid, resistant to unexpected temperature drops and drought. With rapid maturation of heads. During the season they manage to grow two crops. The inflorescence is round, slightly flattened, white, weighing up to 1.2 kilograms. The pulp has a pleasant taste. It does not show any particular immunity to diseases and pests.

flora blanca

The variety is mid-season. Ripe white-cream fruits are harvested on the 112th day. The shape of the inflorescences is round, slightly flattened. Each weighs up to 1.2 kilograms. The leaves protect the fruit well from the sun.

Seeds sown for seedlings germinate simultaneously, as do ripened heads of cabbage. The variety is resistant to early frosts and diseases.

White beauty

A variety with round and large inflorescences, weighing up to 1.2 kilograms. Gives stable yields. Ripening period is from 55 to 65 days. Not resistant to pests. It is necessary to carry out processing on time. It is recommended to cover young seedlings with film at night. Tolerates transportation and short-term storage normally. The vegetable looks attractive even when frozen.

Amerigo

Full ripening occurs 80 days after planting the seedlings in the ground. The weight of one cabbage does not exceed 2.5 kilograms. This variety is immune to pests and some diseases.

Cabbage can grow until frost in the garden, as the variety is cold-resistant. It has large leaves that protect the head of cabbage from the sun. Seedlings are planted in a permanent location in mid-May, early June.

White beauty

This variety has gained fame as a high-yielding variety due to the fact that its fruits are very heavy and literally “stuffed” with useful substances and vitamins. Moreover, these vegetables ripen quite quickly - approximately 120 days after planting. The cabbage head grows large, round, acquires a bright white color, dense structure and delicate taste. The inflorescences retain their presentation for a long time and do not lose their shape even when frozen.

Early ripening varieties and hybrids

Varieties of early ripening hybrids and varieties differ in the shape of the heads, weight and taste. They are in demand among gardeners due to their rapid ripening period. The harvest is harvested long before the cold snap.

See also

How to feed cauliflower in open ground for growth and how to properly

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Alpha

The variety gives good yields. Characterized by an early period of head maturation. Heads of cabbage are ready for harvesting within 62 days after planting the seedlings in the ground. The head is round, with clearly visible tubercles. Has a white color.

Alf's taste is excellent. Has a long fruiting period. Harvesting begins with the first frost.

Vinson

Refers to early ripening hybrids. The size is medium, the head is round, with small tubercles. It is characterized by high commodity indicators. It has delicate pulp and mild taste. Average weight is up to 2, sometimes 3 kilograms. Vinson is very competitive due to the pleasant taste of cabbage. Completely versatile – it can be added to salads or made into stand-alone dishes. Freeze and use for preservation.

Summer resident

Like Alpha, it has a long fruiting period. After the seeds appear, 108 days pass until cabbage matures. The inflorescences are round, small, up to 1 kilogram.

The heads of cabbage are white, sometimes slightly cream-colored, dense and fine-grained. It tolerates short-term storage well. Used in canning, cooking, fresh and frozen.

Guarantee

Ultra early variety. Forms large heads, with upper protective leaf plates. The heads of cabbage are fine-grained, white, spherical, and ripen together. The guarantee has a distinct taste. It is immune to bacteriosis and tolerates short-term storage.

Dereza goat

Brought out by Russian breeders. The plant is compact, the trunk is straight. The leaves are pale green and have a gray coating. The heads weigh up to 1 kilogram and are spherical in shape. If the soil is fertile and the plant is given proper care, then the weight of each head of cabbage can reach up to two kilograms. The ripening time of inflorescences is 70 days. Widely used in cooking.

Express F1

The ultra-early variety has heads of cabbage weighing no more than 0.5 kilograms. The color of cabbage is white, sometimes cream. It has a leading position in taste among early varieties. The ripening period lasts 62 days. Vulnerable to pests, but does not suffer from bacteriosis.

Seedlings are planted in the ground in early May. At night, to protect from possible frosts, cover with film or special non-woven material.

Important! If the cabbage leaves begin to deform, you need to feed them with nitrogen and potassium fertilizers.

Main directions of selection

Breeders from different countries are working to develop new hybrids and varieties of cauliflower with improved qualities. The greatest attention is paid to the following indicators:

• taste qualities;
• ripening time;
• disease resistance;
• productivity;
• ability to withstand adverse weather conditions;
• head density;
• protection of the inflorescence by leaves from sunlight (self-covering);
• beautiful appearance;
• bright color of inflorescences.

Nowadays, a large number of varieties and heterotic hybrids (F1 - first generation) with different ripening periods have been obtained, which are intended for cultivation in open ground. For regions with harsh climates, early varieties of cauliflower with a short growing season are better suited . Their harvest is harvested 2-2.5 months after planting the seedlings in the ground (“Aerospace F1”, “Polar Star”, “Oviedo F1”).

When grown under covering material, the time required to achieve technical ripeness is reduced, for example, “Solistar F1” ripens in 55-60 days

As of 2022, the State Register of the Russian Federation includes 188 types of cauliflower, both Russian and foreign selection, recommended for cultivation in all regions of the country, including the Urals and Siberia. The most popular of them are listed in the table:

Experts have achieved some success in increasing the resistance of cabbage plants to diseases. For example, “Clapton F1” and “Klaforsa F1” are not susceptible to clubroot, a common fungal disease.

Clubroot is a typical problem of Brassicas; it affects radishes and turnips, radishes and rutabaga, mustard and watercress, all types of cabbage, especially white and cauliflower.

Stressful weather conditions are a serious test for vegetables cultivated in open ground. Thanks to breeding work , hybrid varieties have appeared that can withstand summer heat (“Gokhan F1”, “Amerigo F1”, “Flamenco F1”), spring frosts (“Bruce F1”), and temperature changes (“Octopus F1”).

Experienced gardeners know that heads covered with leaves , protected from direct sunlight, develop better than open ones. Much attention is paid to this feature. A good example is the hybrid varieties “Solistar F1”, “Fargo F1”, “Balbao F1”, “Clapton F1”, “Bruce F1”.

The appearance of the finished product often plays a key role when choosing planting material, especially for professional farmers who grow vegetables for sale.

One of the areas of selection is the creation of varieties and hybrids with inflorescences that have bright colors, for example, as in the photo

Currently, truly “colored” varieties have been developed with inflorescences painted in yellow, orange, purple, and green shades. Such cabbage not only looks impressive, but also has an increased supply of bioactive substances: orange contains more carotene, purple contains more anthocyanins, and green contains more vitamins and antioxidants.

The table lists varieties and hybrids with bright inflorescences:

Mid-ripening and late-ripening varieties

These varieties, like the early ones, have a wide variety.

Cortez

Gives a late harvest. The weight of one head of cabbage is from 2 to 3 kilograms, the ripening period is 75 days from planting the seedlings in a permanent place. Cortez has the following advantages: high yield, and it also covers the heads on its own. Needs systematic feeding. Loves fertile soil very much. Calmly tolerates drops in temperature and withstands short-term frosts.

Snowball

The variety is mid-season, the ripening period of cabbage is 78-119 days. Harvest occurs in August-September. The heads of cabbage are round, slightly flattened, and lumpy. White inflorescences, which cover the leaves on top, fit tightly to each other. Weight can be from 500 grams to two kilograms.

It has a good taste without bitterness and stable yield, with timely care and proper watering. This variety is good for freezing.

Fractal

A fractal is a figure that consists of constantly repeating certain parts, changing in size. This is the principle of self-similarity. At all levels, fractals are identical to themselves, in any size. You can find many fractals in nature. A tree with trunk-like branches, only smaller in size.

A vegetable fractal is a representative of cauliflower - the Romanesco variety.

Romanesco

It got its name because of its place of origin - a suburb of Rome. Romanesco literally translates as “Roman”. Very interesting appearance: large and small inflorescences in the form of a cone are arranged in a spiral. They have a bright light green color.

The taste is delicate, without bitterness, with a pleasant creamy nutty aftertaste. Very demanding when it comes to watering, especially during drought. Needs fertilizer from a mixture of manure (rotted) and mineral components.

purple ball

Medium ripening variety. It really needs systematic watering and fertile soil. It will not produce a harvest in acidified soil. The heads are round, purple in color. Each weighs up to 1.5 kilograms. The pulp contains a large amount of protein, minerals and vitamins.

Parisian

A recently bred hybrid with an average ripening period. Fruit maturity occurs 80 days after planting in the ground. Can be stored for up to 2 months. Used fresh, sealed and frozen. It is very moisture-loving and does not tolerate soil with high acidity levels.

Freedom

Has an average ripening period. 80 days after planting the young seedlings, the harvest can already be harvested. The heads are large - up to 2 kilograms, round, white. They have a medium-lumpy surface. Adapts well to unstable weather conditions.

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Application of the vegetable

The use of cauliflower is multidirectional, because it has many positive qualities.

In cooking

Cabbage is suitable for dietary nutrition

There is the concept of glycemic index (GI). This is an indicator of the effect of food on blood glucose levels. The GI of stewed cauliflower is only 15 units, so it is worth including it in your diet.

Cabbage is good for overweight people because it contains tantalic acid. It prevents carbohydrates from being converted into fats and is great for introducing complementary foods to babies. For this purpose, cauliflower is pureed. There are many types of baby food on sale, where the vegetable content is indicated on the label.

Cooking cauliflower requires knowledge of the intricacies of this process:

• To ensure that cauliflower retains its white color during heat treatment, add 1 tsp during cooking. Sahara;
• You can improve the taste by boiling it in mineral water.

A variety of dishes are prepared from cauliflower; it is eaten raw in salads and used for decoration. Very tasty and aromatic cauliflower pancakes, as well as broths based on young inflorescences. They are baked in the oven. The vegetable is also prepared with beets. Many people like cauliflower with spinach - a low-calorie and healthy food.

For dinner, a dish called vegetable tempura is perfect. Cabbage retains its quality despite heat treatment. Properly cooked vegetables are crispy on top but very tender on the inside. For cooking, take only fresh heads of cabbage, divide them into inflorescences, blanch for 3-5 minutes, fry for 3-6 minutes on each side in batter:

• flour - 70 g;
• egg - 1 pc.;
• water - 120 g;
• starch - 70 g;
• spices (salt, pepper, nutmeg).

They also make cauliflower casserole according to Jamie Oliver's recipe, for which you will need:

• milk - 0.5 l;
• flour - 50 g;
• butter - 50 g;
• broccoli - 0.5 kg;
• cauliflower - 1 kg;
• garlic - 2 cloves;
• stale bread - 2 slices;
• Cheder cheese (ripe) - 75 g;
• a little fresh thyme;
• almond petals - 75 g;
• olive oil.

Chop the garlic, place it in a saucepan, add butter, and melt it. Add 1 tbsp. l. flour, fry for 1 minute, pour in milk, stir all the time. Broccoli, disassembled into florets, is boiled in this sauce for 20 minutes until soft. Half of the grated cheese is added to the filling. Cauliflower inflorescences are placed in a vessel and poured over with sauce. Sprinkle the top with the remaining cheese and crumbs (crushed bread with spices and olive oil), bake in the oven at 180°C for 1 hour. Readiness is determined by the crispiness of the crust.

Many people make flan from cauliflower. For the dish you will need the following ingredients:

• cauliflower - 800 g;
• butter - 6 tbsp. l.
• eggs - 3 pcs.;
• milk - 230 ml;
• flour - 3 tbsp. l.;
• thick sour cream - 100 ml;
• onion - 1 head;
• dill;
• ground black pepper;
• salt.

The flour is fried in oil, the milk is poured in and boiled for half an hour, stirring all the time. The inflorescences are boiled in a water bath for 40-50 minutes. Beat eggs are mixed with chopped onions and sour cream, poured into the prepared sauce, and spices are added. Cauliflower is prepared in separate pots, which are greased with oil, sauce is added, sprinkled with dill, and baked in the oven for 25 minutes at 180°C.

Cabbage is versatile in cooking

Cauliflower flowers and leaves are also cooked. They are fried in batter and breadcrumbs, prepared as first courses, as side dishes for second courses, and added to salads.

Cauliflower is fermented, pickled, and frozen. They make homemade preparations. A good recipe is “Royal Luxury”. The following ingredients are used:

• cauliflower - 2 kg;
• beets - 1 pc.;
• carrots - 1 pc.;
• peppercorns - 6 pcs.;
• allspice peas - 3 pcs.;
• garlic - 2 cloves;
• sugar - 100 g;
• salt - 100 g;
• water - 1.5 l.

Beets and carrots are grated. The inflorescences and grated vegetables are placed in a jar, spices and whole garlic are added. Bring water with sugar and salt to a boil. The brine is poured hot into jars and left warm for 3-4 days. After this time, cover with a nylon lid and store in a cool place.

For medicinal purposes

Cauliflower has found application in medical practice due to the following properties:

• promotes tissue regeneration;
• has a positive effect on the functioning of the gastrointestinal tract: it is easily digested and absorbed, does not irritate the mucous membrane;
• strengthens the immune system;
• prevents inflammatory processes on the skin;
• prevents the occurrence of depression and chronic fatigue;
• improves heart function;
• removes cholesterol from the body;
• strengthens the walls of blood vessels.

If there is insufficient secretion of gastric juice, a cauliflower diet is recommended. For this purpose, it is used boiled. Vegetables are often consumed to prevent female cancer. The substance they contain, indole-3-carbinol, is involved in the process of estrogen metabolism. They are contraindicated for gout.

Juice is prepared from cauliflower. It is used for gastritis, diabetes, bronchitis, kidney disorders, liver diseases, and gum inflammation.

Cauliflower should be in every home. There will definitely be a use for it.

Crops with unusual colors

Breeders do not stop at breeding species with good taste, resistance to diseases and pests, they are also interested in breeding varieties with unusual colors.

Clara's corals

This late variety was recently developed by the Gavrish company. Purple cabbage has very small inflorescences, weighing up to 250 grams. There are light green leaves around the head. This variety is called an edible flower. Tastes great. In dry weather it needs daily watering.

Agnia

The newest variety, bred at the N.I. Vavilov Institute. Recommended for cultivation in the southern latitudes of the country. It has a snow-white head with a slight tuberosity. The pulp is tender and tasty. One head of cabbage weighs about 1.5 kilograms. Versatile in use: cooking, freezing and canning.

Green snowdrift

The variety was released only in 2015 and is a late variety. Green heads of cabbage are covered with leaves. It has gained great popularity among gardeners and lovers of beautiful and exquisite vegetables. It has dietary properties and excellent taste. The downside is low yield.

Snowball

It’s not for nothing that cabbage got its name, characterized by a truly snow-white hue, while being small in size. The average weight of cabbage reaches 850 grams. Dense planting and compactness of the bushes ensures high yields, especially since there is no need for space for branching.

Early ripening cabbage is the best variety that has gained popularity among many gardeners. The advantage of the product is increased resistance to diseases. The rapid ripening period allows you to harvest several times in one season. From the moment the seedlings are planted until they fully mature, it takes about 2 months.

Dutch varieties

Holland offers a large selection of cabbage varieties with different ripening periods.

1. Goodman is a mid-early variety bred in Holland and is also popular in Russia. The heads are white, slightly yellowish, weighing up to 900 grams. The leaf is wrapped around the head, protecting it from the sun. The variety is productive.
2. Artost F1 is a medium-early large-fruited hybrid. The weight of one head is 4 kilograms. The period of full ripening, from planting in the soil, is 68 days.
3. Cambria F1 is a white inflorescence, spherical in shape. Gives harvest in 64 days. Not susceptible to fusarium. The weight of one head of cabbage is 2.5 kilograms.
4. Tiara F1 is an extremely early hybrid. The heads are spherical and white, weighing no more than 2 kilograms. They have excellent taste.
5. Farao F1 – fruit ripening period – 63 days. The weight of one is up to 3 kilograms. The variety is not capricious and gives a quick harvest.

These varieties of Dutch selection are grown in Russia, in open areas. They take root well and produce a high-quality harvest.

Domestic

An early variety of cauliflower that does not care about day length. Cabbage can be planted both in open ground and under film. The growing season is 110-130 days. The average weight of one head does not exceed 1 kilogram. Cabbage has dense, white heads of cabbage that have a rounded-flat shape.

Cabbage has a delicate taste. This variety can be transported without problems. Domestic cauliflower is used for consumption in fresh, boiled, stewed, baked form. It is also allowed to be used for canning.

What to choose depending on the region

In warm climates and good weather conditions, cauliflower adapts and grows easily. In regions with a cool or even harsh climate, it is necessary to carefully care for it and, most importantly, select the right varieties.

For the Middle Zone and Moscow region

Gardeners in the Middle Zone and the Moscow region who grow cauliflower in their dachas have long decided on the best varieties:

1. White cloud is an early ripening hybrid, bred in Russia. The head of cabbage is white, flat-round in shape, weighing up to 2.5 kilograms. Tastes good. The leaves are raised up.
2. Oil head is an early ripening variety, bred by Russian breeders. It has a spherical head, yellowish-green color. The cabbage is lumpy. The weight of one inflorescence is 1.5 kilograms. The leaves are waxy, gray-green, small.
3. Flirt is a mid-early variety. The head of cabbage is oval, lumpy, white. Weight – up to 2.3 kilograms. The leaves are wavy along the edges and covered with wax.
4. Socius is a mid-season variety. The heads are small, flattened, about 1 kilogram each. Globular, lumpy, white. The leaves are long, gray-green.
5. Amandine is a late-ripening hybrid, with excellent taste, weighing 1.5 kilograms. The shape of the head is round, flattened, white. The leaves are wavy along the edges.
6. Givont is a late-ripening hybrid with small white inflorescences, weighing up to 700 grams.

The presented varieties are universal. They are used in cooking, canning, and freezing.

Guarantee

This early ripening variety is usually recommended for growing in open ground. The inflorescences reach a large size and are protected by covering leaves. The head is flat-round, dense, fine-grained, white with a cream tint, sometimes white-yellow. The taste is pronounced and memorable. Cabbage ripens evenly and is resistant to vascular bacteriosis. It also tolerates long-term transportation well and is stored for a long time without loss of commercial quality.

Alpha

An early-ripening variety of cauliflower, characterized by high yield and excellent taste. The advantage of this variety is that it contains a large amount of sugars. The heads are large, the average weight of the vegetable reaches 0.5-2 kilograms. The growing season lasts for 70-85 days.

Alpha cabbage has white dense heads of cabbage, round-flat in shape. Cabbage is consumed fresh and used for pickling and freezing. Cauliflower ripens in early spring and can be harvested until late autumn.

"Sicily purple"

The result of the work of Italian breeders. The color of the dense head corresponds to the name. They belong to the group of mid-late varieties - after germination, 140-150 days pass before the fruits are cut. The rosette is compact, erect, the leaf cover of the head is average. Due to the lack of “crumbiness” the heads are suitable for storage and transportation.