Attis is an F1 hybrid Brussels sprout that delivers 118 days of anticipation before you harvest those perfectly formed, tightly packed miniature heads. This variety stands tall, literally, its robust stalks naturally resist the lodging that can plague less sturdy varieties, while maintaining the dense, flavorful sprouts that make Brussels sprouts worth the long growing season. Space plants 18 inches apart in fertile, well-draining soil with a pH above 6.0, and you'll have a productive plant that stores exceptionally well through winter months.
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Moderate
3-10
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High
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Attis brings serious verticality to the vegetable garden, with stalks engineered to stay upright even as they load up with harvestable sprouts. The genetic refinement of this F1 hybrid means uniform maturity and reliable production, a real advantage if you're planning to succession plant or preserve a large harvest. Its sturdiness isn't just about staying upright; it translates to plants that handle rough weather and maintain steady growth when properly fed and watered.
These sprouts are harvested fresh for roasting, sautéing, steaming, or shredding into slaws and salads. The compact heads break easily from the stalk and work beautifully for both small household cooking and larger-scale preservation, especially when stored whole in cold conditions for winter use.
No timeline data available yet for this variety.
In May, sow 2 to 3 seeds per cell in 72-cell plug flats, or 3 to 4 seeds per inch in 20-row flats, pressing seeds 1/4 inch deep into moist seed-starting mix. Maintain temperatures around 70°F (21°C) for even germination. Seedlings should be ready to transplant into the garden in 4 to 6 weeks, once they've developed true leaves and are sturdy enough to handle.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant into the garden in late spring or early summer when soil has warmed to at least 60°F (16°C) and all danger of frost has passed. Space plants 18 inches apart within rows set 30 to 36 inches apart, ensuring plenty of room for air circulation and future harvesting.
Begin harvesting when individual sprouts reach the size of a walnut or small golf ball, typically 15 to 20 days after the earliest sprouts become harvestable. Twist or snap sprouts from the stalk, working from the bottom upward as they mature. Continue harvesting throughout the season as new sprouts expand higher on the stalk. If frost threatens before you finish harvesting, pull entire plants by the roots and store them whole in a humid cooler for continued harvest over several weeks.
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