Brussels sprouts: origin and cultivation of Brussels cabbage

Brussels sprouts: The traditional vegetable is a vitamin C bomb and therefore ideal for the cold season! With our tips, it will also work in your garden.

Brussels sprouts are a popular part of the diet, especially in Belgium, England and Holland. It is not surprising that classic winter vegetables are popular in Belgium, as their origins are believed to be here. The Brussels sprouts were first used in the 18th century. Century mentioned by a Belgian work, what gave Brussels sprouts in English the name "brussels sprouts". Even today, researchers are still not completely clear about the origin of Brussels sprouts: Either it is a mutation of the sprouts (hence also sprouts). Sprouts)) or a natural and accidental cross with a wild variety of cabbage.

Synonyms: cabbage sprouts, Brussels Sprouts (English), Choux de Bruxelles (French)

Growing instructions: This is how Brussels sprouts thrive in your own garden

In terms of culture, the Brussels sprouts are quite similar to that of des Cauliflower, but the Belgian contemporary is a bit more undemanding. In general, Brussels sprouts are biennial, but most of the time they are grown as an annual. Only in the second year does flowering take place - as is usual with cabbage species.

Brussels sprouts can either be bought as seeds or as young plants from a garden center in the spring. You sow from the end of February to March (sowing depth: ~ 0.5 cm), prick out the seedlings with a height of approx. 10 cm (two to three weeks after germination) and place the young plants in their final place from the end of May to the beginning of June. This is best a bed with heavy and nutritious soil and sunny to partially shaded conditions. Should you not be able to call your own humus rich and nutrient-rich soil in your own garden, There is also an opportunity to improve the soil with a nutrient-rich vegetable soil like ours peat free Plantura organic tomato & vegetable soil at. This not only increases the nutrient content, but also improves the soil's ability to store moisture. In general, Brussels sprouts need a lot of water. In the summer months, the plants should not experience stress from drought. In order to ensure good rose formation, watering should also be carried out from time to time in autumn.

The distance between the plants should be 50 cm and between the rows 70 cm. If you are going to plant a nutrient-rich soil like ours Plantura organic tomato & vegetable soil have used, the first maintenance fertilization should be carried out after 3 months at the latest. A primarily organic bio-fertilizer like ours is suitable for this Plantura organic tomato fertilizer outstanding. Fertilization may be stopped six weeks before the earliest possible harvest. Brussels sprouts are one of the so-called chopping plants: with one hoe the soil can be loosened two to three times during the summer and piled up around the plants. As already mentioned: If it is dry you have to water, because if you stress Brussels sprouts with regular lack of water, they will quickly quit the thirst they have suffered with a bad harvest.

The tips of the plants can be clipped off from the end of August. This promotes the formation of the roses. The round and firm roses are formed in the leaf axils of the 80-100 cm high stems.

You can find out more here: Growing Brussels sprouts: sowing, care and harvest time.

Brussels sprouts varieties

You can find an extensive overview of varieties here: Brussels sprouts: choosing the right varieties to grow.

• Brigitte (F1): High-yield new breed with high yield and good robustness against powdery mildew and rot.
• Faksstaff: Variety with purple leaves and roses.
• Solid & Much: Further development of Rosella; Firm & Much gets bigger and matures a little later; Breeder: Wolfgang Kreimer
• Hild's ideal: Traditional variety that is very productive and very tolerant of frost. Hilds Ideal takes a long time until the medium-sized roses are ready for harvest and should therefore be sown early.
• Red ball: New breed with red colored roses; productive and high quality taste; can be harvested as early as October, but in our opinion there should still be some frost before harvest. The lower the temperature, the more intense the reddish color; Red Ball hardly gives off the typical Brussels sprouts smell when cooked.
• Roodnerf: Late, quite vigorous, high-yielding and hardy variety; should be sown early; Stems are partly light purple in color; intense taste and therefore an ideal accompaniment to hearty dishes.
• Rosella: Early ripening variety of Brussels sprouts with round to slightly oval roses of medium size.

Harvest: Those who can wait are rewarded with a fine aroma

It is best to wait for the first frosts, as temperatures below freezing point have a positive effect on the aroma. If the temperatures fall below zero, the starch in Brussels sprouts is converted into glucose.

Older varieties ripen from the bottom up - the plant must therefore be harvested several times. More modern F1 varieties are specially bred for yield and simultaneous ripening. This means that all roses can be harvested in one fell swoop.

Since Brussels sprouts are hardy, only as many roses should be harvested as will be processed directly in the kitchen. Brussels sprouts can be stored in the refrigerator for a few days. It is better, however, to freeze the fine roses directly. First you wash the Brussels sprouts thoroughly. Then yellowish and unsightly leaves are removed. Hobby cooks argue whether the roses should be cut in half for faster freezing and thawing or whether the roses have to be blanched before freezing. Our experience has shown that there are no noticeable differences in shelf life and taste. So we tend towards the motto: Everyone as they like and as they see fit. Similar to white cabbage, Brussels sprouts can also be hung upside down in a dark and cool cellar, complete with stalk and roots. If the conditions are good, it will last for a good month.

Ingredients and uses in the kitchen

Brussels sprouts have a fairly high protein content, which is significantly higher than that of other types of cabbage. The sulfur compounds and mustard oil glucosides they contain have an antibacterial effect. These substances are currently also being examined by the pharmaceutical industry for their anti-cancer effects. A little better known is the fact that Brussels sprouts contain a lot of vitamin C, magnesium and other minerals. Vitamin C can hardly be had enough, especially in the cold season, and magnesium is particularly recommended for muscle cramps.

The roses should best be blanched briefly first. Then you can fry the Brussels sprouts in butter for a few minutes and season with a little salt and spices.

Diseases and pests in Brussels sprouts

All types of cabbage need some attention when it comes to diseases and pests. Young plants from Brussels sprouts are gladly taken from immediately after planting out Nudibranchs infested. This problem can be solved with Slug pellets or a snail fence easily under control. During autumn and winter, the roses on the plant should be checked for rot every few days. Rotting tubers are best disposed of with household waste.

Common cabbage diseases, such as Cabbage white butterfly, Cabbage fly and Carbonic hernia. Therefore, the stalks and roots should not rot in the bed during harvest, but should be disposed of in the residual waste. At the chosen location for the Brussels sprouts, it is better to refrain from growing Brussels sprouts and other types of cabbage for the next three to four years.