Purple of Sicily, Heirloom Cauliflower Seeds — Centuries-Old Sicilian Heirloom, 2–3 lb Vibrant Purple Heads, Anthocyanin-Rich | 70–90 Days

Purple of Sicily (Brassica oleracea) is a standout heirloom cauliflower that traces its origins to Sicily and the broader Mediterranean region, where it has been cultivated for centuries. Also known as Sicilian Purple Cauliflower. Produces large 2–3 lb heads, 6–8 inches in diameter, with vibrant purple color from high levels of anthocyanins — a powerful antioxidant. Prized for its stunning looks, flavor, and adaptability. Rich purple color fades to green when cooked; serve raw to preserve the vibrant hue. More resistant to discoloration than white cauliflower varieties. 0.8g / 100+ seeds per packet. 70–90 days to maturity.

• Botanical name: Brassica oleracea
• Also known as: Sicilian Purple Cauliflower
• Days to maturity: 70–90 days
• Days to germination: 7–14 days
• Head size: 2–3 lbs; 6–8 inches diameter
• Head color: Vibrant purple — fades to green when cooked
• Flavor: Mild, sweet
• Anthocyanins: High levels — powerful antioxidant pigment
• Discoloration resistance: More resistant than white varieties
• Soil: Rich, well-draining; pH 6.0–7.5
• Temperature: 60–70°F; prefers cool weather
• Germination temperature: 65–70°F
• Packet size: 1 g /~200+ Seeds
• Sowing depth: ¼ inch
• Plant spacing: 18–24 inches; rows 24–30 inches
• Light: Full sun; partial shade in warmer climates during hottest part of day
• USDA Zones: 3–10
• Type: Heirloom, open-pollinated, non-GMO, annual

Centuries of Sicilian Heritage

Purple of Sicily is native to the Mediterranean region, where it has been cultivated for centuries — prized for its stunning looks, flavor, and adaptability to the varied climates of the Mediterranean basin. It is one of the oldest named cauliflower varieties still in wide cultivation, and its vibrant purple color made it a standout in both kitchen gardens and market stalls long before purple vegetables became fashionable. Growing Purple of Sicily connects your garden to a living thread of Sicilian agricultural tradition that predates modern plant breeding by generations. It is most commonly grown in fall or early spring, as cauliflower suffers in hot weather — in warmer climates, provide some shade during the hottest part of the day.

Large Heads — 2–3 lbs, 6–8 Inches

Purple of Sicily produces substantially larger heads than compact Italian varieties like Violetta Italia — full 2–3 lb heads reaching 6–8 inches in diameter when properly grown. This makes it one of the most productive purple cauliflower varieties for the home garden and farmers market. Harvest when heads are fully formed, firm, and tight — before curds begin to separate. Use a sharp knife to cut the head from the stem, leaving a few outer leaves attached to protect the head during handling.

Anthocyanins — The Purple Pigment & Its Benefits

Purple of Sicily’s vibrant color comes from high levels of anthocyanins — the same powerful antioxidant compounds found in blueberries, red cabbage, and purple carrots. Anthocyanins are associated with anti-inflammatory benefits, cardiovascular health, and reduced oxidative stress. They are water-soluble and heat-sensitive, which is why the purple color fades to green when cooked. For maximum color and nutritional benefit, serve raw. To slow the color shift when cooking, add a splash of vinegar or lemon juice to the cooking water.

Edible Landscaping & Garden Appeal

Purple of Sicily plays both a decorative and edible role in home and commercial gardens. Its large, leafy canopy provides ground cover and helps suppress weeds. The vibrant purple heads create striking visual contrast alongside other crops — it is frequently used in edible landscaping where ornamental appeal matters alongside productivity. The 6–8 inch purple heads are a genuine showstopper at farmers markets and farm stands.

In the Kitchen

• Raw crudités: The standout use for color — vibrant purple florets on a vegetable platter; serve raw to preserve the vivid hue
• Salads: Raw florets add dramatic color and mild crunch to green salads and grain bowls
• Roasting: Toss with olive oil, garlic, and lemon; roast at 425°F — color fades to green but flavor deepens and caramelizes
• Steaming: Light steam preserves more color than boiling; add acid to water to slow color shift
• Soups & curries: Mild flavor absorbs spices beautifully; the green color that develops when cooked is vivid and appetizing
• Color tip: Add vinegar or lemon juice to cooking water to slow the purple-to-green color shift

Growing Notes

Start indoors 4–6 weeks before last frost date, or use a cold frame, winter grow tent, or garden cloche for direct outdoor sowing. Sow ¼ inch deep in seed-starting mix at 65–70°F; germination in 7–14 days. Harden off seedlings with two sets of true leaves before transplanting. Space 18–24 inches apart in rows 24–30 inches apart in full sun, rich well-draining soil (pH 6.0–7.5) amended with compost or well-rotted manure. Mulch to retain moisture and suppress weeds. Keep soil evenly moist — cauliflower is sensitive to drought and inconsistent watering. Optimal temperature 60–70°F; provide shade in warmer climates during hottest part of day. Fertilize with balanced or nitrogen-rich fertilizer during early growth. More resistant to discoloration than white varieties — gather leaves loosely over head if desired. Harvest at 70–90 days when heads are 6–8 inches and firm.

Frequently Asked Questions

How is Purple of Sicily different from Violetta Italia?

Both are purple heirloom cauliflowers, but they are distinct varieties. Purple of Sicily produces larger 2–3 lb heads (6–8 inches) with a longer maturity window of 70–90 days and Sicilian/Mediterranean origins. Violetta Italia is a more compact Italian heirloom with smaller heads, 80–89 days to maturity, and produces side shoots after the central head is harvested. Purple of Sicily is the better choice for large market heads; Violetta Italia for extended harvest from side shoots.

Does the purple color stay when cooked?

No — the purple fades to green when cooked, as anthocyanins are heat-sensitive. Serve raw for maximum color. Add vinegar or lemon juice to cooking water to slow the color shift. The flavor is excellent regardless of cooking method.

Do I need to blanch Purple of Sicily?

Purple of Sicily is more resistant to discoloration than white cauliflower varieties. You can gather the outer leaves loosely over the developing head for additional protection, but it is not strictly required. Grow in full sun and harvest when firm and fully colored.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.