Cauliflower Purple Crush - Renee&
Cauliflower Purple Crush
Cauliflower Purple Crush - Renee&

Cauliflower Purple Crush - Renee's Garden Seeds

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Brassica oleracea var. botrytis

This top-quality new cauliflower grows smoothly into big domed heads with a beautiful rich purple color and superb mild, nutty, sweet flavor. Purple Crush really looks sensational in the garden, and in the kitchen, the purple florets offer both extra antioxidants and great taste.

This vigorous new variety can be planted in both early spring and midsummer for abundant fall harvests. Enjoy the crisp florets cut up raw, lightly steamed with butter, or toss with olive oil and roast to nutty perfection.

Seed Count: Approx. 45 / Weight: 0.2 g
Light Full sun
Row Spacing  12-18 in.
Plant Spacing  12-18 in.
Planting depth 1/4 in
Days to Germination 7-10 days
Approx. days to harvest
Best to Start Indoors Start seeds 4 to 5 weeks before last expected frost. Sow 1 in. apart in a container of seed starting mix and cover 1/4 in. deep. Keep moist but not soggy. Provide a strong light source until seedlings are ready to plant out. When seedlings have 2 to 3 sets of true leaves, acclimate to outdoor conditions and transplant 12-18 in. apart into rich, well-drained soil in full sun. In mild winter climates, sow again in mid-summer for a fall crop.

To Start Outdoors About 4 to 6 weeks before last frost, sow groups of 2 to 3 seeds 12 to 18 in. apart and 1/4 in. deep in well-drained, fertile soil in full sun. Tend carefully and thin to 1 strong seedling per group when several inches tall. Proper thinning is critical for successful heads.

Growing Notes: Fertilize growing cauliflower every three weeks and keep well weeded and watered to provide the rapid growth cauliflower requires to form good heads. Purple Crush's outer wrapper leaves help shield its heads from sun discoloration. Harvest the deep purple heads promptly when fully filled out. Nontoxic "BT" (Bacillus thuringiensis) products work well to control caterpillar pests. 

Harvest and Use: Enjoy Purple Crush in salads, with dips, or break into florets and lightly steam or toss with olive oil and roast till tender. Remember: garden fresh cauliflower cooks more quickly than store-bought!

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