Wallaby Cauliflower

Summary for Wallaby Cauliflower

Wallaby Cauliflower is a compact, early-maturing variety prized for its dense, creamy-white curds and excellent flavor. The heads are smooth, uniform, and tightly packed, making them perfect for steaming, roasting, soups, and fresh use. Its shorter growing period and reliable performance make it an excellent choice for both home gardeners and small-scale market growers. Hardy and versatile, Wallaby thrives in cooler weather and delivers high-quality harvests with good disease tolerance.

Planting Instructions for Wallaby Cauliflower

General Sowing Time: Sow in late summer to autumn for cool-season harvests, or early spring in cooler regions.  Best grown in temperatures between 10°C–22°C. 

Position: Full sun to partial shade. Prefers fertile, well-drained soil enriched with compost or aged manure.

Suitable Space: Ideal for open garden beds, raised beds, and small plots. Compact habit makes it space-efficient.

Sow Depth: 0.5–1 cm deep.

Spacing: 45–60 cm between plants; 60–75 cm between rows.

Height/Spread: Upright, compact plants; about 45–60 cm tall.

Germination: 7–12 days in cool, moist soil.

Days to Harvest: 65–80 days from transplanting, depending on climate and growing conditions.

Temperature: Best growth in cool weather (10°C–22°C). Protect from heat spikes, which may cause premature bolting.

Watering: Keep soil evenly moist. Cauliflower requires consistent moisture for proper curd formation. Avoid letting soil dry out.

Fertilizing: Apply a nitrogen-rich fertilizer during early growth, then switch to balanced or potassium-rich feed to support curd development.

Pests/Diseases: Monitor for aphids, cabbage moth caterpillars, and flea beetles. Practice crop rotation to prevent clubroot and other soil-borne diseases.

✨ In summary: Wallaby Cauliflower is an early, compact variety that produces smooth, dense white heads with excellent flavor. With its reliability and adaptability, it’s a great choice for fresh eating, cooking, and small-space gardening.