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A cauliflower that looks like it came from another planet. Di Sicilia Violetto is an old Sicilian variety with deep-purple curds that has been winning the hearts of gardeners looking for something more than classic white cauliflower. A mid-late variety intended for growing outdoors for an autumn harvest—when cool nights bring out the best colour in the curds. Its flavour is more pronounced and spicier than white cauliflower, and it makes a real impression on the plate.
The purple colour of the curds is due to anthocyanins—the same pigments that colour red cabbage and blueberries. In addition to its decorative value, this means an extra portion of antioxidants compared with white cauliflower. Di Sicilia Violetto produces medium-sized curds that are well protected by the leaves, while its flavour is slightly nutty and more distinctly spicy than that of white varieties—closer to broccoli than classic cauliflower.
The variety is adapted to outdoor cultivation and performs best when grown for an autumn harvest: planted out in late spring, it matures in September and October, when lower temperatures favour the formation of compact curds and intense colouration. In hot summer weather, cauliflower curds tend to become loose, so an autumn harvest is the safest way to achieve a good crop.
Sowing (April–May, for seedlings): sow the seeds in multi-cell trays or pots filled with a light, well-drained growing medium, at a depth of approx. 1 cm, at 18–20°C. Germination occurs after 5–8 days. After emergence, lower the temperature to 15–18°C to prevent the seedlings from becoming leggy.
Pricking out: when sowing in trays, prick out the seedlings at the 1–2 true-leaf stage into 6–8 cm pots. When sowing directly into cell trays, pricking out is not necessary. Seedlings are ready to plant out when they have 4–5 leaves and are approx. 5–6 weeks old.
Planting out (May–June): plant the seedlings in their permanent position at a spacing of 40–50 × 50 cm, slightly deeper than they grew in the pot. Cauliflower needs fertile, humus-rich soil with a nearly neutral pH (6.5–7.2) and a good calcium supply.
Care: even moisture is key—drying out while the curds are forming results in small, loose heads. Water generously, mulch, and feed 2–3 times during the season with a fertiliser for brassica vegetables. A fleece cover during the first few weeks protects against cabbage root flies and cabbage white butterflies. Harvest when the curd is compact and the florets have not yet begun to loosen.
Di Sicilia Violetto can be eaten like any cauliflower—raw in salads and with dips, where the purple colour is most striking, steamed, roasted with olive oil and garlic, or in cream soups with an unusual colour. When boiled in water, the colour turns greenish, so brief steaming or roasting works better. It is also a decoration for the vegetable garden—the purple curds among the green leaves look like a flower bed.
To preserve the purple colour on the plate, steam the cauliflower briefly or add a little lemon juice or vinegar to the water—an acidic environment stabilises anthocyanins. In alkaline water (e.g. with baking soda), the curds will turn green. And do not plant out the seedlings too early: a variety maturing in the August heat will produce smaller, looser curds than one harvested in the cool October weather.
| Latin name | Brassica oleracea var. botrytis |
|---|---|
| Variety | Di Sicilia Violetto |
| Curd colour | purple |
| Position | sunny, fertile and moist soil |
| Seasonality | annual plant (grown as an annual) |
| Sowing time | April–May (for seedlings) |
| Planting-out time | May–June |
| Harvest time | September–October |
| Spacing | 40–50 × 50 cm |
| Net weight | 1.00 g (~300 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837431748 |
W. Legutko
Brassica oleracea var. botrytis
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