Cauliflower ‘Verona Tardivo’ (V25) is a unique, cold-resistant heritage variety cultivated exclusively in and around Verona. This late-season cauliflower forms large, cream-coloured heads of excellent quality, ready for harvest in the depths of winter through early spring. Its good resistance to cold makes it a reliable and valuable crop for extending the fresh harvest season. This packet contains approximately 6000 seeds.
🌱 Sow May-end Jul in a seedbed or modules for transplanting.
☀️ Prefers full sun. A bright, open site is essential.
💧 Water consistently. Critical during head formation for solid, well-developed curds.
📏 Produces large, creamy heads. Exceptionally cold-tolerant for winter harvests.
Bullet Technical Data
🌱 Depth: 1.5 cm
📅 Sow: May to end of July
☀️ Light: Full sun
🌡️ Germ: 7-12 days
📏 Height/Spread: Medium, robust plant
🪴 Space: 50-60 cm apart
⏳ Harvest: February to April (from summer sowing)
🪙 Seeds: Approx. 6000 seeds
Tips & Tricks
Sow in summer to develop strong plants that mature in cooler weather, which improves flavour. Blanch heads by tying outer leaves over the curd when it’s fist-sized to protect it and maintain a creamy colour. Excellent companion for beans and spinach.
Garden-to-Table Recipe
Cauliflower Thimi Tarkari Masala (Nepali Cauliflower Curry)
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1 large ‘Verona Tardivo’ cauliflower, cut into florets
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1 onion, finely chopped
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2 tomatoes, chopped
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3 garlic cloves, minced
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1 tbsp ginger, grated
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1 tsp turmeric
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2 tsp cumin seeds
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1 tsp chilli powder (to taste)
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200ml water or vegetable stock
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Fresh coriander, oil, salt
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Heat oil, fry cumin seeds until fragrant. Add onion, ginger, garlic, and fry until soft.
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Add spices and tomatoes, cook until tomatoes break down.
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Add cauliflower florets and water/stock. Stir well.
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Cover and simmer for 15-20 mins until cauliflower is tender.
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Garnish with fresh coriander and serve with rice or flatbread.
A hearty, spiced dish perfect for cold weather.
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