Fujiyama is an F1 hybrid cauliflower bred for serious heat tolerance, a trait that sets it apart in regions where spring and fall crops often struggle with temperature swings. Reaching harvest in just 45 days, this compact variety produces reliable heads in hardiness zones 3 through 11, making it adaptable across most North American growing regions. Its quick maturity and efficient growth habit deliver fresh cauliflower when home gardeners need it most, without the fussiness of longer-season varieties.
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Moderate
3-11
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High
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Most cauliflower varieties wilt under heat stress, but Fujiyama was specifically selected for superior heat tolerance, a game-changing trait for gardeners in warm climates or unpredictable seasons. At 45 days to harvest, it's genuinely fast, allowing multiple plantings across spring and fall. The compact growth habit means you can space plants efficiently at 18 inches apart and still get solid yields, even in small garden beds.
Fujiyama is grown for fresh harvest and immediate use in the kitchen. Its quick turnaround and heat tolerance make it practical for home gardeners wanting to maximize production across multiple planting windows throughout the season. Like other cauliflowers, it can be roasted, steamed, or eaten raw, with the compact heads being well-suited to smaller households and succession plantings.
No timeline data available yet for this variety.
Sow Fujiyama seeds in 72-cell plug flats indoors, targeting germination temperatures of 65 to 75°F. Seedlings should be ready to transplant in 4 to 6 weeks. Keep soil at least 70°F (21°C) until germination occurs, then reduce to 60°F (16°C) to promote sturdy growth. For spring crops, sow 4 to 6 weeks before your last frost; for fall crops, time sowing so transplants go out in mid to late summer.
Transplant seedlings outdoors when they are no older than 4 to 5 weeks from sowing; older plants become stressed and perform poorly. Space plants 18 inches apart with 24 to 36 inches between rows to allow good air circulation. Harden plants off carefully by gradually exposing them to outdoor conditions and colder temperatures before transplanting. Transplant when soil temperature is stable and the risk of hard frost has passed.
Harvest Fujiyama at 45 days from transplanting when heads reach full size and remain firm and compact. Cut heads at the base with a sharp knife, leaving the stem attached. For best quality and storage, harvest in the early morning when heads are cool and turgid.
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