Roodnerf Brussels sprouts are mini cabbages packed with serious nutritional firepower. These small, firm buttons mature in about 100 days and deliver nearly 150% of your daily vitamin K requirement in just over a cup, along with a wealth of dietary fiber and immune-boosting compounds. Grow them in full sun with consistently high water and rich soil (pH 6.0-7.5), spacing plants 4 inches apart in rows 18 inches wide, and you'll have a cold-season crop that actually improves in flavor after a light frost.
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Full Sun
High
3-10
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Moderate
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A single cup of these sprouts contains nearly 150% of the recommended daily value of vitamin K, making them nutritional powerhouses that go far beyond the plate. They're loaded with dietary fiber and indole-3-carbinol, a metabolite that functions as an effective immune regulator with anti-bacterial and anti-viral properties. The flavor deepens after exposure to frost, rewarding patient gardeners with sweeter, more complex sprouts as temperatures drop in fall and early winter.
These sprouts are excellent raw or cooked. They work beautifully roasted with oil and salt, bringing out their natural sweetness, or shredded into slaws for crunch and nutrition. The firm, compact buttons hold their shape well through cooking, making them suitable for steaming, sautéing, or incorporating into braises and grain bowls.
No timeline data available yet for this variety.
Start seeds indoors 4-6 weeks before your anticipated transplant date to give seedlings time to develop strong root systems before moving outdoors.
Transplant seedlings outdoors once they're established and ready to move to their final location. Space plants 4 inches apart in rows that are 18 inches apart.
Direct sowing is not recommended for this variety.
Begin picking sprouts from the bottom of the stalk upward, allowing upper sprouts to continue maturing as you remove lower ones. Harvest mature buds when they're firm, well-formed, and between 1 to 1.5 inches in diameter. Brussels sprouts taste best after a couple of light frosts, but harvest all sprouts before temperatures drop below 20°F to avoid damage and flavor loss.
Once sprouts are present throughout the stalk and bottom sprouts reach 1/2 inch in diameter, cut off the growing point at the top of the plant. This technique allows the entire stalk's sprouts to mature within a couple of weeks, creating a synchronized harvest rather than a prolonged picking season.
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