Leling Cauliflower

Leling Cauliflower

　　Leling cauliflower is a specialty of Yueqing City, Wenzhou, Zhejiang Province. The Qingjiang cauliflower from Yueqing features tender flesh, a sweet and delicious taste, rich nutrition, and high ascorbic acid content. The product is sold to various provinces and cities in northern China.

　　Cauliflower (also known as flower vegetable) is a variety of the Brassica oleracea species in the Brassicaceae family, grown primarily for its flower heads. It is an annual or biennial herbaceous plant. Cauliflower evolved from wild cabbage, with the center of evolution located along the eastern coast of the Mediterranean. It was introduced to southern China in the mid-19th century, with early cultivation taking place mainly in Guangdong, Fujian, and Taiwan. Regular consumption of cauliflower can enhance the liver’s detoxification ability and boost the body’s immunity, helping to prevent colds and scurvy.

　　Cauliflower is rich in protein, fat, carbohydrates, dietary fiber, vitamins, and minerals. It contains relatively high levels of vitamin C, with 85–100 mg per 100 grams—four times that of Chinese cabbage. Its carotene content is eight times higher than that of Chinese cabbage, and its vitamin B2 content is twice as much.

　　Leling cauliflower enjoys a high reputation nationwide. The region has strong advantages in breeding technology, production standards, and marketing networks. There are currently over 5,000 acres of seed production bases, with an annual output of 45,000 kilograms, accounting for two-thirds of the national market. All counties in the city cultivate the vegetable, among which Qingjiang cauliflower is a renowned variety in Zhejiang Province. It was introduced and selectively bred by the horticulture group of Qiantou Village in Qingjiang, Yueqing, from Fujian. Based on growth period, it is divided into three types: early, medium, and late. Early Qingjiang matures in 60 days, producing large, high-yield, and high-quality flower heads; medium Qingjiang matures in 80 days, yielding extra-large, snow-white flower heads with higher production than similar domestic varieties, making it the main cultivated type; late Qingjiang matures in 120 days and has great potential for increased yield. The cauliflower features tender flesh, a sweet and delicious taste, rich nutrition, and high ascorbic acid content. The product is sold to various provinces and cities in northern China.