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Sow the seeds 1/4 to 1/2 inch deep. Thin the seedlings to 6 inches apart, allow them to grow until they begin to touch, then harvest whole plants to give 18 inches between plants. This allows enough space for plants to mature. Thinned plants may be eaten. Allow at least 3 feet between rows because plants become large.
Start the blanching process when the flower head (also called a curd or button) is about the size of an egg. Make sure neither it nor the foliage is wet; otherwise the plant may rot. Loop heavy twine around the leaves, gently lift them up and tie them together. The aim is to keep light and moisture out, but to let air in and also leave room for the flower to grow inside its shelter.
Some gardeners prefer the young, tender leaves and cut the inner rosette of young growth. This “loose head” may be blanched by tying the outer leaves together to keep out the sun. As with other cole crops, frost improves the flavor in the fall.
