Nautic Brussels sprouts deliver dense, flavorful 'buttons' that pack remarkable nutritional density into a compact plant. These mini cabbage-like sprouts reach harvest in 150 days and thrive in full sun with consistent moisture, making them a rewarding cold-season crop for gardeners seeking both flavor and health benefits. Each mature sprout reaches 1 to 1.5 inches, firm and well-formed, with a taste that deepens after a light frost.
4
Full Sun
High
2-9
?in H x ?in W
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High
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Just over a cup of these sprouts delivers nearly 150% of the daily recommended value of vitamin K, alongside significant dietary fiber and indole-3-carbinol, a powerful immune regulator with antimicrobial properties. The compact button size and dense flavor make Nautic exceptionally rewarding to harvest and prepare, especially when picked progressively from the bottom of the stalk as upper sprouts continue to mature.
Nautic Brussels sprouts are roasted, steamed, sautéed, or shredded raw into salads. Their dense texture and concentrated flavor work particularly well when caramelized in a hot pan with fat, which brings out their natural sweetness. The compact button size makes them easier to trim and cook evenly compared to larger varieties.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your anticipated transplant date.
Transplant seedlings outdoors once they have developed true leaves and your soil has warmed slightly. Space transplants 4 inches apart with rows spaced 18 inches apart.
Direct sowing is not recommended for Nautic Brussels sprouts.
Harvest mature buds when they reach 1 to 1.5 inches in diameter, firm and well-formed. Begin picking from the bottom of the stalk, working your way upward as sprouts mature; this encourages continued production from upper buds. Nautic Brussels sprouts taste best after experiencing a couple of light frosts, which convert starches to sugars and deepen flavor. Harvest all sprouts before temperatures drop below 20°F.
You can harvest sprouts progressively by picking mature buds from the bottom of the stalk as they firm up, allowing upper sprouts to continue maturing. Alternatively, when sprouts are present throughout the stalk and bottom sprouts reach 1/2 inch in diameter, cut off the top growing point; the remaining sprouts will mature within a couple of weeks.
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