Rubine Brussels Sprouts are a striking departure from the traditional green varieties, with deep purple-red sprouts that pack nearly 150% of the daily recommended vitamin K into just over a cup. These miniature cabbage-like heads belong to the Gemmifera Group and take about 155 days from transplant to harvest, rewarding patient gardeners with firm, well-formed buttons laden with dietary fiber and immune-supporting compounds. They thrive in full sun with consistent moisture and prefer slightly acidic to neutral soil, making them a rewarding cold-season crop for dedicated vegetable growers.
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Purple-red sprouts deliver exceptional nutrition, with a single serving providing nearly 150% of daily vitamin K alongside dietary fiber and indole-3-carbinol, a bioactive compound with immune-regulating properties. The deep color signals anthocyanin content, adding nutritional depth to the garden. These buttons actually improve in flavor after exposure to frost, transforming their taste profile as temperatures drop, and the plant rewards successive harvesting with continuous maturation of upper sprouts as lower ones are picked.
Rubine Brussels Sprouts are harvested for the firm, button-like sprouts that form along the central stalk. They can be roasted, steamed, sautéed, or shredded raw into slaws, with the deep purple color providing striking visual appeal on the plate. The plant allows for flexible harvesting: individual sprouts can be picked from the bottom upward as they reach full size, or the entire stalk can be cut at the growing point to synchronize maturation of all remaining sprouts.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your anticipated transplant date. Direct sowing is not recommended for this variety.
Transplant seedlings outdoors after they have been hardened off, spacing plants 4 inches apart with 18 inches between rows. Timing should align with your local growing calendar to allow approximately 155 days until harvest.
Direct sowing is not recommended for Rubine Brussels Sprouts.
Begin picking sprouts from the bottom of the stalk once they reach 1 to 1.5 inches in size, firm and well-formed. Upper sprouts will continue to mature as lower ones are harvested, extending your harvest window. Alternatively, cut off the top of the stalk at the growing point once sprouts are present throughout and bottom sprouts reach 1/2 inch in diameter; remaining sprouts will mature within a couple of weeks. Harvest before temperatures drop below 20°F.
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