Cauliflower Octavian

150 Seeds

Seeding Cauliflower 'Octavian' is a smart choice if you're looking for a high-quality, large-headed hybrid that performs well in cool-season gardens. This variety typically offers excellent uniformity, tight curds, and good disease resistance—ideal for both home gardeners and market growers.

Here’s a complete guide to help you successfully grow cauliflower ‘Octavian’ from seed:

🌱 Quick Overview

• Type: Hybrid cauliflower (Brassica oleracea var. botrytis)

• Days to maturity: ~80–90 days from transplant

• Head color: Creamy white, dense, well-wrapped

• Best for: Fall or early spring harvest

• Spacing: 18–24 inches apart

• Planting method: Start indoors or sow directly (mild climates)

📅 When to Start Seeds

⬅️ Fall Harvest (Best)

• Start seeds indoors: 10–12 weeks before your first fall frost

• Transplant outdoors: 5–6 weeks before the first frost

🌱 Spring Harvest

• Start seeds indoors: 6–8 weeks before last spring frost

• Transplant outdoors: 1–2 weeks before the last frost

🌿 How to Sow Indoors

1. Fill seed trays or pots with moist, well-draining seed-starting mix.

2. Sow seeds ¼–½ inch (6–12 mm) deep.

3. Germination temp: 65–75°F (18–24°C)

4. Light: Full sun or grow light (14–16 hrs/day)

5. Germination time: 5–10 days

🪴 Transplant when seedlings have 4–5 true leaves and are about 4–6 inches tall.

🌞 Transplanting Outdoors

• Spacing: 18–24 inches between plants, 30 inches between rows

• Sunlight: Full sun

• Soil: Rich, moist, well-drained with pH 6.0–7.0

• Soil prep: Add compost and a balanced fertilizer (e.g., 10-10-10)

💧 Care Tips

• Water: Consistent moisture is crucial—don't let the soil dry out.

• Mulch: Helps retain moisture and regulate soil temperature.

• Fertilize: Side-dress with nitrogen 3–4 weeks after transplanting.

• Protect from pests: Use row covers to guard against cabbage worms and aphids.

• Blanching (optional): Although 'Octavian' has good wrap, if heads are exposed, tie outer leaves over the head to keep it white.

🧊 Harvesting

• Harvest when the head is compact, white, and about 6–8 inches in diameter.

• Cut at the base with a sharp knife.

• Don't wait too long—overripe heads become loose and bitter.