Organic Brussel sprouts: Groninger. Brassica oleracea var. gemmifera.
This is a variety we grew for our vegetable boxes. It’s a good grower here, we’ve even had it in partial shade once and it was fine. Improving with a frost they’re ready for Christmas.
How to grow:
You can direct sow into drills from March/April and thin out, or start in a nursery bed or modules and transplant into final position when the height of your hand, about 90 – 100cms apart into rows 75cms apart. Harvest from late summer onwards taking the bottom sprouts first and take off any already blown.
Keep slugs and pigeons off them especially when small. The cabbage butterflies will love them come August, so covering with enviromesh, or something like it will save you picking off many little caterpillars.
Favourite ways to eat them:
Lovely steamed for Christmas dinner, but finely sliced into a stir fry and they take on an amazing delicious nutty flavour. They’re great too, as you can harvest them successionally.
Like other brassicas Brussels Sprouts begin sometime in the Roman empire, these becoming popular in Brussels, Belgium in the 16th century.
Avg contents: 0.5g (~100 seeds).