Cauliflower: A Vegetable with a History
Cauliflower is one of the rare vegetables of which the flower is eaten. However, cauliflower is harvested before the blossoms are fully developed.
Cauliflower originally comes from Asia Minor, where it was already mentioned in the 6th century.
The seeds made their way to Italy with the Crusaders, and since the 16th century cauliflower has been cultivated throughout Europe — in this country it has therefore been known for around 500 years.
Popular worldwide, grown locally
Cauliflower is one of the most popular varieties of cabbage across Europe. The most important growing regions in Europe are found in Poland, France, Belgium and the Netherlands. Today, however, cauliflower is widespread throughout the world: the largest producers China, India and the United States together produce over 20 million tonnes of cauliflower. In Switzerland, around 6’000 tonnes are grown — to meet domestic demand, an additional approximately 10’000 tonnes must be imported. In Switzerland, the cultivation area amounts to around 580 hectares, 100 of which are under organic farming.
Sun, yes — but no sunburn
Cauliflower is a so-called heavy feeder and accordingly requires a great many nutrients. In Switzerland it is in season from May to November. It prefers humus-rich soil and a warm, sunny location. However, cauliflower should be protected from excessive sunlight: unlike the closely related broccoli, it is therefore harvested before the outer leaves open, or it is covered with a film to prevent yellowing. The outer leaves or the film keep sunlight away, so that no chlorophyll forms and the cauliflower remains white. There are, however, also yellow or purple varieties, which are particularly popular in Italy and France. Purple cauliflower is also grown on a small scale in Switzerland.
Cauliflower is rich in minerals, B vitamins, vitamin C, calcium, and glucosinolates. Cauliflower is easy to digest and can be enjoyed both raw in salads or as a dip, as well as cooked. Adding a little milk or lemon juice while cooking helps cauliflower retain its white color. More articles on plant-based nutrition and education on wildbeimwild.com.
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