What hardiness zones is Brassica oleracea 'Purple of Sicily' suitable for?

Brassica oleracea 'Purple of Sicily' 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 'Purple of Sicily'?

Brassica oleracea 'Purple of Sicily' requires Full Sun.

How much water does Brassica oleracea 'Purple of Sicily' need?

Brassica oleracea 'Purple of Sicily' has High water needs.

Brassica oleracea 'Purple of Sicily', Purple of Sicily Cauliflower

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Vegetables

Brassica oleracea 'Purple of Sicily'

Purple of Sicily Cauliflower

Brassicaceae

Coastal Europe (B. oleracea botrytis; Purple of Sicily Sicilian heirloom; vivid purple anthocyanin curd; easier than white types; turns green cooked)

At a Glance

TypeAnnual

HabitUpright

FoliageDeciduous

Height18-24 inches (45-60 cm)

Width18-24 inches (45-60 cm)

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 Tolerancesemi-hardy

Key Features

Container Friendly

Maintenancemoderate

Overview

Brassica oleracea 'Purple of Sicily' 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 wrapper leaves surrounding a central curd. An Italian heirloom cauliflower from Sicily, it produces dense curds 6-8 inches (15-20 cm) in diameter in vivid purple—the color comes from anthocyanin pigments. Large, blue-green wrapper leaves partially surround the purple curd. Days to maturity 70-85 from transplant. Growth rate is moderate. The purple color turns green when cooked—serve raw or lightly blanched to retain the purple. More cold-tolerant and easier to grow than white cauliflower types. Does not require blanching—the purple is the desired color.

Native Range

Brassica oleracea (botrytis group—cauliflower) descended from wild cabbage native to coastal Europe. 'Purple of Sicily' is a Sicilian heirloom.

Suggested Uses

Grown in vegetable gardens for culinary use—raw (retains purple), crudités, light blanching, roasting. Vivid purple curd from anthocyanins. Sicilian heirloom. No blanching needed. Easier than white cauliflower. 70-85 days. Purple turns green when cooked. Not suitable where purple color retention through cooking is required.

How to Identify

Distinguished from 'Cheddar' by the purple (versus orange) curd color and the anthocyanin (versus beta-carotene) pigments. Distinguished from 'Snow Crown' by the vivid purple (versus white) curd. Distinguished from purple broccoli by the solid dense curd (versus loose floret head). Purple of Sicily—vivid purple anthocyanin curd, Sicilian heirloom, turns green when cooked, easier than white types.

Appearance

Size & Dimensions

Height1'6" - 2'

Width/Spread1'6" - 2'

Colors

Flower Colors

yellow

Foliage Colors

blue

Fall Foliage Colors

no change

Bloom Information

Yellow four-petaled flowers if curd not harvested. Harvest when curd is dense and firm. Easier to grow than white cauliflower—more forgiving of temperature fluctuations.

Detailed Descriptions

Flower Description

Yellow; four-petaled; bolting only

Foliage Description

Blue-green wrapper leaves; vivid purple anthocyanin curd 6-8 inches

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

semi-hardy

Time to Maturity

70-85 days from transplant

Care & Maintenance

Care Guide

Start seed indoors 6-8 weeks before last frost. Transplant into rich, moist soil (pH 6.0-7.0). Consistent moisture. Cool temperatures for curd formation but more tolerant of fluctuations than white types. Days to maturity 70-85 from transplant. No blanching needed. Harvest when curd is 6-8 inches and firm. Purple color turns green with cooking—serve raw or blanch briefly.