Cauliflower leaves?

3 years ago

I planted too late last fall and the shade invaded the bed that it was planted in. So no cauliflower!

The plants have thrived come spring, but still no sign of cauliflower!

Can I use the leaves like cabbage leaves to blanch and stuff? I have to get rid of them pretty soon since they are in the tomato bed and the tomatoes will soon be taking over (If we get some nice weather!)!

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Comments (4)

floral_uk z.8/9 SW UK
3 years ago
last modified: 3 years ago
You can certainly use them like cabbage but the larger leaves do tend to be tough. You'll just have to experiment.
nancyjane_gardener
Original Author
3 years ago
Thanks.
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I had green caterpillars eating holes in the leaves of my broccoli and brussell sprouts. Since they are all the same species, perhaps that is what you have? They blended in really well and were tough to spot when they were small, but became more obvious as they grew. I usually found them on the inner leaves. I just picked them off manually and have seen no new caterpillars or leaf damage for weeks.
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Ganesh, Also, it looks like cabbage plants to me except 2 in the first row and one in the second row look like broccoli... but its all good. the plants look healthy. You may want to just clip on leaves affected as suggested by chinamigarden - sometimes sowing/transplanting can cause few leaves to look like that.
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I think you have two separate issues going on here. It appears that you have a classic case of sawfly damage on your roses. The worms look a lot like cabbage worms but they are quite different. Bt & Neem did not seem to work on them last year when I sprayed them. Eventually, my roses recovered once the sawflies were done with their cycle though. In my garden, sawflies only bother my roses, not my brassicas. For your brassicas, consider Bt if your soap method doesn't work. Good Luck! Here is a link that might be useful: Insect Pests of Roses
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HU-547125811
3 years ago
last modified: 3 years ago
Lots of good edible freebies in the garden that most tend to compost. I agree about testing. Run through the thin slicer blade or shredder in a cuisinart?. Maybe a saute with apple and onion. Sliced celery/celery seed. Garlic/ginger.

I had a failure last week with locally grown dandelion greens. Tough and bitter. Big enough bunch to try a few things.

My organic gardening forum has a thread about just this. 'don't give up' experimenting.

I've been making blendered fresh green sauces using carrot tops, cilantro stems, celery leaves, roasted garlic, fresh lime/lemon, ginger, rice wine vinegar, yada-yada. Even lettuce cores.

*all based on a Peruvian green sauce legendary in NYC.

-sleeve
carolb_w_fl_coastal_9/10
3 years ago
You could treat them like collards...

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Cauliflower leaves?

Comments (4)

floral_uk z.8/9 SW UK

nancyjane_gardener
Original Author

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Cauliflower leaves?

Comments (4)

floral_uk z.8/9 SW UK

nancyjane_gardenerOriginal Author

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nancyjane_gardener
Original Author