What hardiness zones is Brassica oleracea 'Cheddar' suitable for?

Brassica oleracea 'Cheddar' is suitable for USDA hardiness zones 3a, 3b, 4a, 4b, 5a, 5b, 6a, 6b, 7a, 7b, 8a, 8b, 9a, 9b.

What are the sun requirements for Brassica oleracea 'Cheddar'?

Brassica oleracea 'Cheddar' requires Full Sun.

How much water does Brassica oleracea 'Cheddar' need?

Brassica oleracea 'Cheddar' has High water needs.

Brassica oleracea 'Cheddar', Cheddar Cauliflower

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Vegetables

Brassica oleracea 'Cheddar'

Cheddar Cauliflower

Brassicaceae

Coastal W/S Europe (B. oleracea wild cabbage; Cheddar modern hybrid; vivid orange from 25× beta-carotene; self-blanching; cool-season)

At a Glance

TypeAnnual

HabitUpright

FoliageDeciduous

Height18-24 inches (45-60 cm)

Width18-24 inches (45-60 cm)

Maturity0.25 years

Growing Zones

USDA Hardiness Zones

3a - 9b

Zone 3a Zone 3b Zone 4a Zone 4b Zone 5a Zone 5b Zone 6a Zone 6b Zone 7a Zone 7b Zone 8a Zone 8b Zone 9a Zone 9b

These zones indicate the coldest temperatures this plant can typically survive.

What's my zone? →

Frost Tolerancehardy

Key Features

Container Friendly

Maintenancemoderate

Overview

Brassica oleracea 'Cheddar' is an annual vegetable reaching 18-24 inches (45-60 cm) tall with a spread of 18-24 inches (45-60 cm) and an upright habit with a rosette of large wrapper leaves surrounding a central head (curd). A hybrid cauliflower, it produces dense, firm curds 6-8 inches (15-20 cm) in diameter in vivid orange—the color comes from elevated beta-carotene content, approximately 25 times more than white cauliflower. Large, blue-green wrapper leaves 12-18 inches (30-45 cm) long partially self-blanch the head. Days to maturity 58-68 from transplant. Growth rate is moderate. Cool-season crop—heads develop best at 60-65°F (16-18°C). The orange color intensifies with cooking (unlike white cauliflower, which can yellow unattractively). Does not need blanching—the orange color is not affected by sun exposure.

Native Range

Brassica oleracea (cauliflower group) descended from wild cabbage native to coastal western and southern Europe. 'Cheddar' is a modern hybrid developed for orange color and elevated beta-carotene.

Suggested Uses

Grown in vegetable gardens for culinary use—roasting, steaming, raw with dip, soups. Vivid orange curd. 25× beta-carotene of white cauliflower. Color intensifies cooked. Self-blanching. 58-68 days from transplant. Cool-season. Not suitable for hot climates or where sustained temperatures exceed 75°F during head development.

How to Identify

Distinguished from white cauliflower by the vivid orange curd color from elevated beta-carotene (25× more than white). Distinguished from 'Graffiti' (purple cauliflower) by the orange (versus purple) color. Distinguished from Romanesco by the smooth (versus fractal-pointed) curd surface. Cheddar cauliflower—vivid orange curd, 25× beta-carotene, self-blanching, color intensifies cooked.

Appearance

Size & Dimensions

Height1'6" - 2'

Width/Spread1'6" - 2'

Reaches mature size in approximately 0.25 years

Colors

Flower Colors

yellow

Foliage Colors

blue

Fall Foliage Colors

no change

Bloom Information

If not harvested, the curd loosens and produces yellow four-petaled flowers. Harvest when curd is dense and firm, before any loosening. Bolting in heat.

Detailed Descriptions

Flower Description

Yellow; four-petaled; bolting only—harvest before loosening

Foliage Description

Blue-green; large wrapper leaves 12-18 inches; surrounding orange curd

Growing Conditions

Sun Requirements

Full Sun

Requires 6-8 hours of direct sunlight daily

• Full Sun: 6+ hours of direct sunlight

• Partial Shade: 3-6 hours of direct sunlight

• Full Shade: Less than 3 hours of direct sunlight

Soil Requirements

pH Range6.0 - 7.0(Neutral)

357912

Soil Types

loam

Drainagewell drained

Water & Climate

Water Needs

High

Frost Tolerance

hardy

Time to Maturity

58-68 days from transplant

Care & Maintenance

Care Guide

Start seed indoors 6-8 weeks before last frost. Transplant after hardening off. Rich, moist, well-drained soil (pH 6.0-7.0). Consistent moisture and fertility critical for head formation. Cool temperatures 60-65°F (16-18°C) during head development. Days to maturity 58-68 from transplant. Self-blanching—no need to tie wrapper leaves. Harvest when curd is 6-8 inches and firm.