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Brussels sprouts Roodnerf

Brassica oleracea gemmifera Roodnerf

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Can't wait to sow them!

Frédérique J., 14/11/2018

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'Roodnerf' is an original, fairly cold-hardy British variety that produces tasty, dark green Brussels sprouts with red veining. Excellent flavour. Sow from March to May under cover and from April to June outdoors. Harvest from November to February.
Ease of cultivation
Beginner
Height at maturity
1 m
Spread at maturity
50 cm
Soil moisture
Damp soil
Germination time (days)
7 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period March to June
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Harvest time January to February, November to December
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Description

'Roodnerf' is an original, fairly cold-hardy British variety that produces tasty, dark green Brussels sprouts with red veining. Excellent flavour. Sow from March to May under cover and from April to June outdoors. Harvest from November to February.

Brussels sprouts (Brassica oleracea gemmifera) are leaf vegetables belonging to the large Brassicaceae family (ex-Cole family). This biennial plant is grown as an annual for its small, cabbage-like axillary buds. It was developed during the 14th century by Belgian market gardeners willing to increase their productivity. Because Brussels sprouts grow vertically, they take up little ground space and offer higher yields per m2 than regular cabbage.

Brussels sprouts are an autumn and winter vegetable par excellence. They have a sweet and delicate, comforting flavour that goes well with smoked bacon and chestnuts. They are traditionally eaten braised, sautéed or boiled to accompany meat and fish dishes. They can also be lightly steamed and eaten in cold salads. From a nutritional point of view, brussels sprouts are excellent: their energy value is low but they are very rich in vitamins C and B as well as containing lots of fibre, antioxidants and minerals.

Brussels sprouts are not as demanding as other types of cabbage. They thrive in moderately rich soil (high in nitrogen) with regular watering and plenty of sun. Amending with too much compost or manure will result in small, blown or burst sprouts. Best results are generally achieved in cool and rainy climates.

Harvest: Harvest Brussels sprouts by cutting them off the stem with a sharp knife, from the bottom upwards.

Storage: Brussels sprouts will keep for 3-4 days in the refrigerator. They also freeze very well after being blanched in boiling salty water.

Good to know: Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

Harvest

Harvest time January to February, November to December
Type of vegetable Leaf vegetable
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour

Plant habit

Height at maturity 1 m
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

gemmifera Roodnerf

Family

Brassicaceae

Origin

Cultivar or hybrid

Annual / Perennial

Annual

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Planting and care

Semis :

La température de germination du Chou de Bruxelles Roodnerf se situe autour de 15° et prend environ 14 jours.

Il se sème de mars à mai sous abri et d'avril à juin en pleine terre pour une récolte de novembre à février.

Préparation de plants : Sous abri chauffé à la fin de l’hiver, sous serre froide ou en pépinière au jardin le reste de l’année, semez les graines à une profondeur d’ 1 cm dans un bon terreau pour semis. Couvrez légèrement avec du terreau ou de la vermiculite. N’oubliez pas de maintenir le substrat humide mais non détrempé !

Lorsque les jeunes plants vous apparaissent assez forts pour être manipulés, repiquez-les en godets si nécessaire et, pour les semis sous abri chauffé, habituez-les progressivement à des températures plus fraîches avant de les transplanter au jardin, lorsqu’aucune gelée ne sera plus à craindre.

Semis direct : En terre correctement amendée et finement travaillée, tracez des sillons d’une profondeur d’un centimètre, espacées de 65 cm. Semez les graines et recouvrez-les d’une fine couche de terre fine, lorsque les plantules sont bien développées, procédez à un éclaircissage en ne conservant qu’un plant tous les 65 cm environ.

Culture :

Le Chou de Bruxelles est un légume bien moins exigeant que la majorité des choux, il se plaît en sol modérément riche, surtout en azote. Une terre trop généreusement fumée aurait pour conséquence la production de pommes trop petites, ouvertes ou éclatées.

Il n’est pas très tolérant quant au PH du sol qui devra se situer entre 5,6 et 6,5. En terre acide, il faudra veiller à relever progressivement ce PH en faisant des apports calciques sous forme de Dolomie ou de Chaux.

Le Chou de Bruxelles, comme tous les choux, est assez sensible aux maladies comme la Hernie et aux ravageurs (Piéride, Mouche du chou, Altise, Cécidomyie…), il est très important, pour cette culture, de veiller aux rotations des cultures.

 

Seedlings

Sowing period March to June
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 7 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192
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