Snowball Y Improved

The name reflects the self-blanching, snow-white heads that sit tucked among silver-green edible leaves, with well-grown heads reaching around 6 inches across. Some descriptions put the smooth, dense curd at 6 to 8 inches, carried on plants 12 to 18 inches tall that grow larger and more productive than Early Snowball, with notably vigorous, rapid growth and a long harvest window. The curd itself is described as mild and slightly sweet with a crisp texture. Its large leaves curl over the head to shield it from sun without tying, a trait noted to perform well in California and to give reliable, heavy yields of smooth curds suited to market or freezer use.

Snowball Y Improved suits both home gardens and market growing, with relatively compact plants that adapt well to short-season areas and to milder climates whether sown in spring or fall. In the kitchen it can be eaten raw in salads or with dips, steamed, roasted, or blended into soups, purees, and soufflés, taking on nutty undertones when cooked with butter or cheese, and it pickles well for a tangy twist. It is also a good candidate for freezing, letting a large crop be preserved for later use.

Snowball Y Improved shows good frost tolerance and is best suited to fall and winter harvest. It also matures in time for a range of kitchen treatments, including fresh eating, roasting, steaming, freezing, and pickling.

The variety traces its origin to France, reaching wider cultivation by way of Michigan.