Snowball, a heritage variety and one of the earliest cauliflowers, 65 days from transplanting, impresses with its abundant yield, producing large 6-8” heads and uniform, snow-white curds. The flavour is notably milder than many varieties, and when cooked, the curds become exceptionally tender. So they can be useful for getting children to eat their veggies.
In cooler weather, particularly during spring or fall, the outer leaves of Snowball naturally self-blanch the curds. This variety shows resistance to downy mildew.
Holds Royal Horticultural Society Award of Garden Merit.
Snowball is versatile in the kitchen—ideal for stir-frying, steaming, or enjoying raw with dips. Additionally, it freezes well, making it a practical choice for preserving its quality.
More on how to grow cauliflowers
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