Red Brussels Sprouts
Redarling Brussels sprouts are compact, flavorful 'buttons' that pack surprising nutritional density into their modest size. These mini cabbage-like vegetables mature in 145 days and thrive in full sun with consistent moisture, making them a rewarding addition to any vegetable garden. Each mature sprout reaches 1 to 1.5 inches and develops the firm, well-formed character that marks a properly grown Brussels sprout, delivering nearly 150% of the daily recommended vitamin K in just over a cup of cooked sprouts.
Full Sun
High
3-9
?in H x ?in W
Biennial (Grown As Annual)
High
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What sets Redarling apart is the remarkable concentration of health-promoting compounds packed into each small sprout. Beyond the exceptional vitamin K content, these sprouts deliver substantial dietary fiber and indole-3-carbinol, a metabolite recognized for regulating immune function and providing antibacterial and antiviral benefits. The variety thrives with attentive care and rewards gardeners with a harvest that improves in flavor after exposure to frost, creating a late-season crop worth the wait.
Redarling Brussels sprouts excel as a roasted vegetable, where their small size allows for even cooking and caramelization of the outer leaves. They work beautifully in sautéed preparations, shredded raw into slaws, or halved and braised until tender. The concentrated flavor and firm texture make them equally suited to simple preparations that let the sprout shine or more complex dishes where their nutritional profile adds substance.
Start Redarling indoors 4 to 6 weeks before your intended transplant date. Direct sowing is not recommended for this variety, so indoor seed starting ensures you have vigorous transplants ready to go into the ground at the proper time.
Transplant seedlings into the garden once they've developed true leaves and reached a size suitable for handling. Position each transplant so that 4 inches separate plants within the row, with rows spaced 18 inches apart. This spacing prevents overcrowding and allows mature sprouts to develop without competition.
Direct sowing is not recommended for Redarling Brussels sprouts.
Begin harvesting Redarling sprouts from the bottom of the stalk once they reach 1 to 1.5 inches in diameter and feel firm and well-formed to the touch. Twist or cut sprouts off cleanly, and continue upward as the remaining buds mature. Flavor improves noticeably after a frost or two, so aim to harvest the main crop after temperatures have dipped below freezing but before they drop below 20°F. If you prefer a single harvest, wait until sprouts are present throughout the stalk and bottom sprouts measure at least 1/2 inch in diameter, then cut off the growing point at the top to trigger rapid maturation of all remaining sprouts.
Once sprouts begin forming and are approximately 1/2 inch in diameter across the stem, you can remove the growing point at the top of the plant to encourage the remaining sprouts to mature more uniformly and rapidly. This technique typically brings the entire stalk to harvest readiness within a couple of weeks. Alternatively, allow the plant to continue growing naturally and harvest sprouts selectively from the bottom upward as they reach full size, which lets upper sprouts continue maturing as lower ones are picked.
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