Cauliflower
The cauliflower is a herbaceous Plante of the family of the Brassicacée S, cultivated like Vegetable for its Bractée hypertrophied and fleshy, consumed like Légume. The term indicates also this vegetable.
Scientific name: Brassica oleracea L. VAr. botrytis L., family of the Brassicacée S (Crucifère S), subfamily of the Brassicoideae .
Common nouns: Cauliflower, cabbage of Cyprus. of: Blumenkohl, in: cauliflower, be: coliflor, it: cavolfiore.
The cauliflower is a bi-annual herbaceous plant which produces a tender and compact white ball. This ball one is bractée, a pre-floral body which, if one lets it evolve/move continues his growth in floral stems which will carry yellow or white flowers, typical of the kind Brassica , then finally the seeds.
Bractée is collected before the cabbage does not reach the stage of flowering, without what it becomes unsuitable with consumption.
The sheets at developed coasts wrap narrowly this bractée.
The cauliflower name running carries to confusion, because the part which one consumes is not a flower, contrary to the Brocoli, another representative of the kind brassica , of which the consumed parts are indeed floral buttons.
Principal cultivated varieties
-
the four seasons
- Wonder of any season
- Half hard of Giant Paris
- of very hasty autumn
- Giant of Naples late
- Dwarf of Erfurt
- Snowball
Use
The cauliflowers are generally consumed cooked various way: with white sauce, cooked with water, in gratin, fritters… like vegetables of accompaniment.One can also consume them believed in salad.
One also preserves them at the Vinaigre. cauliflower|cauliflower
Production
External bonds
Zh-min-nan: Hoe-chhài
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