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Brussels sprouts Sanda - Vilmorin Seeds

Brassica oleracea gemmifera Sanda
Choumette

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'Sanda' Brussels sprout is an improved strain of the classic French variety ‘De Rosny’. This cold-resistant, productive semi-dwarf variety produces firm, dark green sprouts that hold for a long time on the plant without blowing. Sow from February to May for harvests from September to March. Vilmorin quality seeds.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
50 cm
Soil moisture
Damp soil
Germination time (days)
7 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to May
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F
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A
M
J
J
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S
O
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Harvest time January to March, October to December
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Description

'Sanda' Brussels sprout is an improved strain of the classic French variety ‘De Rosny’. This cold-resistant, productive semi-dwarf variety produces firm, dark green sprouts that hold for a long time on the plant without blowing. Sow from February to May for harvests from September to March

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 March, October to December
Type of vegetable Leaf vegetable
Size of vegetable Medium
Interest Nutritional value, Productive

Plant habit

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

Foliage

Foliage persistence Deciduous
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

gemmifera Sanda

Family

Brassicaceae

Other common names

Choumette

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference26181

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Planting and care

Sowing:

The germination temperature of the Brussels Sprouts Sanda is between 7 and 20°C and takes an average of 10 days.

It is sown from March to May for a harvest from October to March.

You can either sow directly in the ground or prepare seedlings that will be later planted in their final location in the garden.

Seedling preparation: In a heated greenhouse at the end of winter, in a cold greenhouse or in a nursery in the garden for the rest of the year, sow the seeds at a depth of 1 cm in a good seed compost. Lightly cover with compost or vermiculite. Don't forget to keep the substrate moist but not waterlogged!

When the young plants appear strong enough to be handled, transplant them into pots if necessary and, for seedlings in a heated greenhouse, gradually acclimatize them to cooler temperatures before transplanting them to the garden, when there is no longer any risk of frost.

Direct sowing: In properly amended and finely worked soil, create furrows 1 cm 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, leaving only one plant every 65 cm.

 

Cultivation:

Brussels Sprouts are less demanding vegetables than most cabbages. They thrive in moderately rich soil, especially in nitrogen. Overly rich soil would result in the production of small, open or burst sprouts.

They are not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, you will need to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

Brussels Sprouts, like all cabbages, are quite susceptible to diseases such as Clubroot and pests (Cabbage White Butterfly, Cabbage Fly, Flea Beetle, Gall Midge...), so it is very important, for this crop, to practice crop rotation.

 

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Seedlings

Sowing period March to May
Sowing method Direct sowing, Sowing under cover
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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