Snowball A is an early-maturing cauliflower that lives up to its name, producing pristine ivory-white heads in just 50-59 days. This reliable open-pollinated cultivar grows medium to large heads (5-7 inches across) with excellent natural leaf protection, making it nearly self-blanching without fussy wrapping. Cold-hardy enough for zones 1-10, it thrives in full sun with moderate water and well-balanced soil, earning its reputation as a dependable strain for gardeners who want quick, concentrated harvests of solid, beautiful curds.
Full Sun
Moderate
1-10
?in H x ?in W
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High
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Snowball A produces deep, solid ivory-white heads that are nearly self-blanching, meaning the inner leaves naturally shade the curds without extra effort on your part. Its concentrated maturity window of 50-59 days means you'll go from seed to harvest faster than many other cauliflower varieties, and the medium-to-large heads are perfectly sized for family meals. The variety's frost-hardy nature and wide growing range (zones 1-10) make it forgiving enough for beginners yet reliable enough for experienced growers.
Snowball A cauliflower is a kitchen staple, equally at home roasted whole, florets steamed or blanched, or raw in salads and vegetable platters. The dense, solid heads hold their shape beautifully through cooking, making them excellent for curries, stir-fries, and gratins. The natural self-blanching quality means you can harvest heads that are already pristine white, ready to use without the extra processing some other varieties require.
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Start seeds indoors 4-6 weeks before your last frost date in trays or cell packs. Keep soil temperature between 65-75°F for reliable germination. Seedlings will be ready to transplant outdoors after developing true leaves and hardening off gradually over 7-10 days.
Transplant seedlings outdoors after the last frost date when soil has warmed and seedlings have been hardened off. Space plants 18-24 inches apart in rows 24-30 inches apart. Transplant in late afternoon or on cloudy days to reduce transplant shock.
Direct sow seeds 1/4 inch deep into garden soil once soil temperature reaches 60°F or higher. Thin seedlings to 18-24 inches apart once they have developed true leaves.
Harvest heads when they reach 5-7 inches in diameter and feel firm and compact to the touch, typically 50-59 days after transplanting. Cut the main head at the base with a sharp knife in the early morning when curds are crisp and full of moisture. The naturally protective inner leaves mean heads should be clean and white at harvest. Check plants regularly during the concentrated maturity window, as heads can become overmatured quickly once they reach full size.
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