Fioretto・フィオレット

• Suitable temperature for germination: 60-80℉
• Suitable temperature for growing: 70-80℉
• Soil pH: 6.5-7.5
• Days to maturity: 70 days (Fioretto 70), 85 days (Fioretto 85) after transplanting

Germination

• Transplanting required: sow 1-2 seeds per cell into a 72-cell tray.
• Ensure cells are completely filled to avoid air pockets.
• Sow seeds 1/4" deep and cover gently. Avoid pressing firmly as compaction can cause difficulty transplanting.
• Thin to one plant per cell once established.
• Over-watering can prevent germination. Maintain soil moisture through germination.

Transplanting

• Check for readiness 30-35 days after germination by gently pulling on the base of the stem to see if roots are established and soil is held together.
• Transplant to 12-18" spacing, 18-24" between rows.

Harvest

• Harvest when days to maturity is reached and stem is 6-8" in length.
• Cut the base of the head and remove smaller stems from the mail stalk.

Fioretto can be used in place of standard cauliflower to liven up traditional recipes. Enjoy Fioretto raw in salads and slaws, or lightly sautéd for a minute or two to add a touch of golden caramelization. The long stems lend themselves to dipping, either cooked or raw.

When roasted, Fioretto becomes delectably tender and combines wonderfully with various herbs, spices and other ingredients. The florets also work well for a unique take on tempura, especially paired with lime and sea salt.