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Brussels sprout Groninger organic seeds - Brassica oleracea

Brassica oleracea var. gemmifera Groninger
Cabbage

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per pack of 50 seeds approximately (0,2g)

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Price per item 3,90 €
Price for 3: 10,50 € i.e 3,50 € each

Sku: 256081

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This plant carries a 6 months recovery warranty

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An heirloom variety of Brussels sprouts, 'Groninger' produces a multitude of small, tender green sprouts, tightly packed and regular, with a mild flavour that becomes sweeter after the first frosts. The plants are vigorous, very hardy, and yield a spreading harvest from autumn to late winter. This variety self-seeds reliably. Sow in pots or under cover from February to April, and directly in the ground from April to June.

Ease of cultivation

Beginner

Height at maturity

80 cm

Spread at maturity

50 cm

Soil moisture

Moist soil

Germination time (days)

7 days

Sowing method

Direct sowing, Sowing under cover, Sowing under cover with heat

Sowing period February to June

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Harvest time October to December

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Description

The 'Groninger' Brussels Sprout is an heirloom variety, renowned for its regular productivity and its great hardiness. Originating from the Netherlands, this organic cabbage produces numerous small, very firm sprouts of an appetising light green colour, which develop a sweeter, slightly sugary flavour after the first frosts. Its sturdy, relatively compact stem takes up little space in the vegetable garden while allowing for staggered harvests from autumn right through the heart of winter. It is a reliable choice for the family vegetable patch, raised beds, or a shared garden.

Brussels sprout belongs to the Brassicaceae family. Botanically, the cultivated plant is called Brassica oleracea var. gemmifera, also designated under the names Brassica oleracea convar. gemmifera, Brassica oleracea Gemmifera Group or Brassica oleracea (Brussels Sprouts Group). Brussels sprout is a biennial plant: in the first year, it forms the stem and the sprouts; in the second year, if kept, it sends up a flower spike about a metre tall which bears the flowers and seeds.
The 'Groninger' cultivar is a non-hybrid variety with reproducible seeds. The plant develops a single, robust stem, generally reaching 70–90 cm, with ample, medium green, slightly glaucous foliage, reminiscent of white cabbage leaves. The large, petiolate leaves are attached all along the stem; in their axils, the axillary buds form and swell into small, tight, regular and well-formed sprouts, 2.5 to 4 cm in diameter. This variety produces many small sprouts rather than a small number of large ones, which facilitates staggered picking. It takes five to six months from sowing to the first harvests. 'Groninger' is often classified among early to mid-season varieties, as it begins producing in autumn while remaining harvestable for a good part of winter.
This variety tolerates cold remarkably well: the sprouts hold on the plant during frosts and gain in sweetness, making it a top-shelf winter vegetable.

The quintessential autumn and winter vegetable, the Brussels sprout has a sweet, slightly sugary, very comforting flavour. Carefully cooked, its delicate taste pairs well with bacon, lardons, smoked pork belly or chestnuts. It can be eaten cooked, sautéed, braised, or in a gratin… Quickly steamed, it is also excellent cold in a salad. It is rich in fibre, antioxidants, and vitamins C and B.

The Brussels sprout is a much less demanding vegetable than most brassicas; it thrives in sun and in moderately rich soil, especially rich in nitrogen. Soil that is too generously manured would result in the production of sprouts that are too small, open, or burst.

Harvest: Harvest Brussels sprouts from the bottom of the stem, cutting the small sprouts with a knife.

Storage: Brussels sprouts keep for 3 to 4 days in the vegetable drawer of the refrigerator. They also freeze very well after being blanched for 3 to 5 minutes in boiling salted water.

The gardener's little tip: The main enemy of cabbage, the Large White butterfly (Pieris brassicae) is a pretty cream-white butterfly with small black spots that awakens from April-May to wreak havoc all summer by devouring its leaves. Don't be caught off guard and opt for prevention by covering with insect-proof mesh over horticultural hoops. These meshes are easy to set up and reusable to protect, for example, your carrot and leek crops.

In the garden, the 'Groninger' Brussels sprout goes well in autumn and winter vegetable beds. Pair it, for example, with 'Saint-Victor' winter leek, with 'Bull's Blood' beetroot with its decorative leaves, with 'Purple Haze' purple carrot, or even a 'Redbor' kale. These companions extend the harvest season and create a generous and decorative winter vegetable garden.

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Family sheet

Modified the 27 January 2026 by Virginie T. 15 min.

Cabbage: planting, sowing and harvest

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Harvest

Harvest time October to December

Type of vegetable Leaf vegetable

Vegetable colour green

Size of vegetable Medium

Interest Flavour, Nutritional value

Use Cooking

Plant habit

Height at maturity 80 cm

Spread at maturity 50 cm

Growth rate normal

Foliage

Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea var. gemmifera

Cultivar

Groninger

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference • 25608

Planting and care

Sowing:

The germination temperature for Organic Groninger Brussels Sprouts is between 7 and 20°C and takes on average 10 days.

Sow in warmth under cover from February to April.
You can direct sow in situ from April to June or produce young plants which can then be transplanted to the garden in their final position.

Preparation of young plants: Sow the seeds under heated cover at the end of winter, under a cold frame or in a nursery bed in the garden for the rest of the year at a depth of 1 cm in a good seed compost. Cover lightly with compost or vermiculite. Don't forget to keep the growing medium moist but not waterlogged!

When the seedlings appear strong enough to be handled, prick them out into pots if necessary and acclimatise sowings under heated cover gradually to cooler temperatures before transplanting them to the garden, when no more frost is expected.

Direct sowing: In properly amended and finely worked soil, draw furrows one centimetre deep, spaced 65 cm apart. Sow the seeds and cover them with a thin layer of fine soil; when the seedlings are well developed, thin them out, keeping only one young plant every 65 cm or so.

Cultivation:

The Brussels Sprout is much less demanding than the majority of brassicas; it thrives in moderately rich soil, especially rich in nitrogen. Soil that is too generously manured would result in the production of sprouts that are too small, open, or burst.

It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, care must be taken to gradually raise this pH by adding calcium in the form of Dolomite or Lime.

The Brussels Sprout, like all brassicas, is quite susceptible to diseases such as Clubroot and to pests (Cabbage White Butterfly, Cabbage Root Fly, Flea Beetle, Gall Midge...), it is therefore very important to pay attention to crop rotation.

Seedlings

Sowing period February 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 -18°C (USDA zone 7a) Show map

Ease of cultivation Beginner