Fioretto seeds - フィオレットの種 - (50 seeds)

Name: Fioretto seeds - フィオレットの種 - (50 seeds)
Brand: TOKITA SEEDS
SKU: T-013
Price: 6.5 USD
Availability: InStock

$6.50 Save $-6.50

Varietal: Fioretto 70days from transplanting

70-85 days from transplanting

This bright and balanced hybrid vegetable is more delicate than standard cauliflower in addition to boasting a more vibrant, balanced taste with a subtle sweetness that becomes more pronounced when cooked.

The coral-like florets of the Fioretto resemble tiny flower bouquets atop its long, slender stems. These stems create a unique appearance compared to other cauliflowers, and also offer additional culinary delight. Fioretto requires minimal preparation and can be enjoyed raw, steamed, grilled, stir-fried or roasted for a fresh and satisfying side dish.

Growing Information

Suitable temperature for germination: 60-80℉
Suitable temperature for growing: 70-80℉
Soil pH: 6.5-7.5
Days to maturity: 70 days (Fioretto 70), 85 days (Fioretto 85) after transplanting

Germination

Transplanting required: sow 1-2 seeds per cell into a 72-cell tray.
Ensure cells are completely filled to avoid air pockets.
Sow seeds 1/4" deep and cover gently. Avoid pressing firmly as compaction can cause difficulty transplanting.
Thin to one plant per cell once established.
Over-watering can prevent germination. Maintain soil moisture through germination.

Transplanting

Check for readiness 30-35 days after germination by gently pulling on the base of the stem to see if roots are established and soil is held together.
Transplant to 12-18" spacing, 18-24" between rows.

Harvest

Harvest when days to maturity is reached and stem is 6-8" in length.
Cut the base of the head and remove smaller stems from the mail stalk.

Cooking Information

Fioretto can be used in place of standard cauliflower to liven up traditional recipes. Enjoy Fioretto raw in salads and slaws, or lightly sautéd for a minute or two to add a touch of golden caramelization. The long stems lend themselves to dipping, either cooked or raw.

When roasted, Fioretto becomes delectably tender and combines wonderfully with various herbs, spices and other ingredients. The florets also work well for a unique take on tempura, especially paired with lime and sea salt.

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