Since the "heads" best develop in cool weather, seeds are typically sown in the summer and allowed to mature during the fall. But seeds can be sown in January or February under glass or late September to October for wintering in cold frames to plant out in spring. Cauliflower requires slow, steady growing conditions for a successful harvest.

Sunlight will cause the heads to discolor so blanching may be required for some varieties. This is accomplished by tying the outer leaves around the heads when they reach the size of a golf ball and before they reach teacup size.

Harvest at their peak before the heads begin to loosen. Cauliflower can be enjoyed fresh, steamed, boiled, or fried. Cauliflower can also be preserved by freezing or pickling.

Each packet contains 0.5 gram, which is approximately 120 to 140 seeds.