Brussels sprout Groninger organic seeds - Brassica oleracea

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.