Brussels Sprout Bosworth F1 - Brassica oleracea gemmifera

The 'Bosworth F1' Brussels Sprout is an award-winning English variety recognised by the prestigious Royal Horticultural Society, which produces smooth, firm, and delicious Brussels sprouts. It is a vigorous Brussels sprout that withstands wind and resists mildew. Sow from March to April for harvest from October to December.

The Brussels sprout is a vegetable whose axillary buds, which form small heads called "buttons," are consumed. This biennial vegetable, grown as an annual, belongs to the large family of Brassicaceae (formerly Cruciferae). It bears the Latin name Brassica oleracea gemmifera. Latin enthusiasts will appreciate "Gemmifera," which refers to precious stones.

Originating from Belgium, this cabbage is a hybrid developed in the 14th century by market gardeners from Saint-Gilles (a municipality on the outskirts of Brussels), who were concerned with increasing their productivity. Indeed, growing vertically, Brussels sprouts take up little space on the ground and allow for abundant harvests in a minimum of space.

An autumn and winter vegetable par excellence, Brussels sprouts have a mild, sweet, and comforting flavour. Cooked with care, their delicate taste pairs well with bacon, smoked bacon, and chestnuts. They can be eaten cooked, sautéed, braised, or even gratinéed... Quickly steamed, they are also excellent cold in salads. They are vegetables rich in fibre, antioxidants, and vitamins C and B.

Brussels sprouts are less demanding than most cabbages, thriving in sunny and moderately rich soil, especially in nitrogen. A too generously fertilised soil would produce small, open, or burst heads.

NB: This variety is labelled F1 for "F1 hybrid" because it is a variety resulting from the crossbreeding of carefully selected parents to combine their qualities. This results in a variety that can be flavourful and early while also resistant to certain diseases. Sometimes criticised or wrongly associated with GMOs, F1 hybrid seeds are attractive for their uniformity and resistance. Still, unfortunately, their qualities do not pass on to subsequent generations: it will, therefore, not be possible to save the seeds for later sowing.

Harvest: Brussels sprouts are harvested by starting from the bottom of the stem and cutting the small heads with a knife.

Storage: Brussels sprouts can be stored for 3 to 4 days in the refrigerator's vegetable drawer. They can also be frozen well after being blanched in salted boiling water for 3 to 5 minutes.

Gardener's tip: The main enemy of cabbage is the cabbage white butterfly (Pieris brassicae), a beautiful creamy white butterfly with small black spots that emerge in April-May to feast on its leaves throughout the summer. Don't be caught off guard; opt for prevention by installing an insect-proof net tightly on market garden hoops. These nets are easy to set up and reusable to protect, for example, your carrot and leek crops.