How to Grow Dubarry
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Dubarry
Brassica oleracea var. botrytis
vegetableDubarry is a purple or violet-colored cauliflower variety that combines the culinary qualities of traditional white cauliflower with striking color from anthocyanin pigments. This cool-season brassica produces dense, curded heads that are slightly sweeter and nuttier than white varieties. It's gaining popularity as both a nutritious and visually distinctive alternative to conventional cauliflower.
When should you plant Dubarry in your zone?
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Example Dubarry timeline · Pittsburgh, PA (Zone 6b)
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Plant Dubarry
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Dubarry
Around Jun 11≈ 55 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Dubarry dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 2-9; prefers cooler seasons for best color development and curd quality
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Get my Dubarry timeline →Growth Stages
Seedling
3-4 weeksYoung plants develop their first true leaves (cotyledons appear within 5-10 days). Plants are small and delicate with emerging purple-tinged foliage.
Keep soil consistently moist but not waterlogged. Provide bright light to prevent leggy growth. Maintain temperatures of 60-70°F. Thin seedlings to proper spacing or transplant into individual cells.
Vegetative Growth
4-6 weeksRobust rosette formation with large, lobed purple-green leaves. The plant builds leaf mass and root system in preparation for head development. Leaves may show slight powdery waxy coating.
Water consistently and deeply. Apply balanced fertilizer every 2-3 weeks. Monitor for cabbage worms and flea beetles. Ensure adequate spacing to prevent fungal diseases. Temperature should remain 55-75°F for optimal growth.
Curd Initiation & Development
2-3 weeksFlower buds begin clustering together in the center of the plant, forming the characteristic bumpy curd head. Purple color intensifies during this phase. The head gradually becomes more compact and dense.
Increase nitrogen fertilizer slightly. Maintain consistent moisture and cooler temperatures (below 75°F). Ensure good air circulation. Some growers blanch heads with leaves to protect from sun exposure. Remove any yellowing outer leaves.
Maturation
1-2 weeksThe curd reaches full size with a dense, tight formation and vibrant purple color. The head is firm and compact with minimal separation of individual florets. Outer wrapper leaves are fully developed.
Monitor daily for pest damage. Maintain water consistency to prevent cracking or riciness. Continue light fertilization if not yet harvested. Watch for early signs of flowering (budbreak indicating over-maturity).
Harvest
Harvest window 2-3 weeksReady to harvest when the curd head is firm, dense, and 4-6 inches in diameter. Color should be rich purple with no yellowing or discoloration. The curds should be tightly clustered.
Harvest in the early morning when plants are fully hydrated for best quality and crispness. Cut the main head with 2-3 inches of stem. Remove promptly after cutting to prevent wilting. Secondary side shoots may develop and can be harvested later.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers on young plants, hand-pick caterpillars, apply Bacillus thuringiensis (Bt) spray, encourage parasitic wasps
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Use floating row covers, apply neem oil or insecticidal soap, plant trap crops like radish, maintain good sanitation
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Hand-pick, apply Bt spray, use pheromone traps, encourage natural predators
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Strong water spray, insecticidal soap, neem oil, introduce ladybugs, plant dill and fennel for parasitic wasps
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Improve air circulation, avoid overhead watering, apply sulfur or potassium bicarbonate spray, remove infected leaves
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Rotate crops (3-4 year minimum), maintain pH above 6.5, remove infected plants, avoid replanting brassicas in same spot
Uses
Vibrant Raw or Cooked Vegetable
CulinaryDubarry can be enjoyed raw in salads and veggie platters for striking color, roasted, steamed, or added to curries and stir-fries. The flavor is slightly sweeter and nuttier than white cauliflower, making it a gourmet substitute in any cauliflower recipe. [source]
Antioxidant and Anti-inflammatory Support
MedicinalLike all brassicas, Dubarry contains glucosinolates and anthocyanins, compounds studied for potential anti-cancer and anti-inflammatory benefits. The purple pigments provide additional antioxidant protection. [source]
Natural Food Dye
HouseholdThe purple pigment in Dubarry can be extracted and used as a natural food colorant for smoothies, frosting, and baked goods, or as a plant-based fabric dye. [source]
Nutritional Superfood
CulinaryDubarry is exceptionally high in vitamin C, vitamin K, folate, and fiber, making it a nutrient-dense addition to healthy diets. One serving provides significant portions of daily recommended micronutrients. [source]
Pollinator and Beneficial Insect Support
WildlifeAllowing some Dubarry plants to flower (rather than harvesting) provides nectar and pollen for bees, butterflies, and beneficial insects that prey on garden pests. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest Dubarry when the curd head is firm, compact, and 4-6 inches in diameter with vibrant purple coloring, typically 55-100 days after transplanting depending on variety and growing conditions. Cut the main head with a sharp knife, leaving 2-3 inches of stem and surrounding leaves to protect the curd. Harvest in early morning for maximum crispness and water content. The color will gradually fade with cooking, often turning bluish-green or less vibrant; this is normal. Some varieties produce secondary side shoots after the main head is harvested, which can be harvested for several weeks afterward. Store unharvested heads in a cool location; flavor peaks shortly after harvest, so use within 1-2 weeks for best quality.
Fun Facts
- 🌱 Dubarry's striking purple color comes from anthocyanin pigments—the same compounds that make blueberries blue—and these pigments can fade or shift during cooking, sometimes turning the vegetable greenish or blue depending on soil pH and cooking method.
- 🌱 Purple cauliflower varieties like Dubarry are sometimes called 'heirloom' varieties, though modern Dubarry is a relatively modern cultivar that has gained popularity in the last 20-30 years as home gardeners and chefs have embraced colorful vegetables.
- 🌱 In terms of nutrition, purple cauliflower contains approximately 30% more anthocyanins than white cauliflower while maintaining similar levels of glucosinolates, making it both beautiful and particularly nutrient-dense.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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