Snowdrop Kalettes Brussels Sprouts are miniature cabbage-like buttons packed with nutritional density that rivals their larger cousins. These open-pollinated beauties belong to the Gemmifera Group of Brassica oleracea and deliver remarkable health benefits, with just over a cup providing nearly 150% of the daily recommended value of vitamin K alongside substantial dietary fiber. Grown from transplants started indoors 4 to 6 weeks before your transplant date, they thrive in full sun and consistently moist soil with a pH between 6.0 and 7.5, spaced 4 inches apart in rows 18 inches wide.
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These mini sprouts pack serious nutritional firepower, containing the metabolite indole-3-carbinol, an effective immune regulator with anti-bacterial and anti-viral properties. The flavor is concentrated and satisfying in a way only mini vegetables can achieve. Best of all, they actually improve after a light frost, gaining sweetness as temperatures dip, making fall harvests far superior to summer picking.
Snowdrop Kalettes shine as roasted vegetables where their compact size allows for even cooking and caramelization. They work beautifully in stir-fries, grain bowls, and salads, where their tender texture and concentrated flavor make a real impact without overwhelming a dish. Raw or lightly steamed, they're excellent for vegetable platters and snacking straight from the garden.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your anticipated transplant date. This timing allows seedlings to develop strong root systems before moving outdoors.
Transplant seedlings outdoors after they've been hardened off and soil conditions are suitable for cool-season brassicas. Space transplants 4 inches apart in rows 18 inches apart.
Direct sowing is not recommended for this variety. Use transplants for best results.
Begin picking sprouts from the bottom of the stalk and work your way up, allowing the upper sprouts to continue maturing as lower ones are harvested. Mature buds should measure 1 to 1.5 inches in diameter and be firm and well-formed. Alternatively, once sprouts are present throughout the stalk and bottom sprouts have reached 1/2 inch in diameter, cut off the growing point at the top and the remaining sprouts will mature within a couple of weeks. Brussels sprouts taste best after a couple of frosts, but harvest before temperatures drop below 20°F.
Once sprouts are present throughout the stalk and bottom sprouts reach 1/2 inch in diameter, you can cut off the growing point at the top to allow the entire stalk to mature within a couple of weeks. Otherwise, simply harvest sprouts from bottom to top as they reach mature size, allowing upper sprouts to continue developing.
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