The best varieties of Brussels sprouts

Breeders give several tips on which it is best to choose varieties of Brussels sprouts for the Moscow region, for Siberia, for the Urals. If you use them correctly, you can get the maximum yield. The varieties of Brussels sprouts are also positioned for the Middle Belt and for the North-West.

The first thing to pay attention to is the ripening period. The maximum period may not be limited to 170 days. Some summer residents of the Southern regions can harvest in December, which is absolutely unacceptable for areas with a cold climate.

As noted, Brussels sprouts do not have early varieties, there are only mid-late (Vertus, Rosella - German selection, Machuga - Polish selection) and late (Groniger - German, Long island and Meso nano - Italian, Ketskill - American selection).

The second criterion by which to choose Brussels sprouts is yield. On average, one plant produces about 50 fruits, but there are varieties that can produce up to 70 fruits. These include Hercules 1342.

The third criterion is biochemical composition. Modern breeding developments, which are mostly foreign, contain a lot of protein, minerals and vitamins, folic acid and carotene. It is the hybrid cabbage that needs to be chosen between varieties and hybrids. It is genetically protected from diseases and pests.

Very rare varieties of Brussels sprouts - Nagaoka Cross F1 or Jade Cross F1, which are basically the same thing, are offered by Japanese breeders. They are widespread in Western Europe.

The best varieties of Brussels sprouts:

In addition to the above, you can also choose the varieties Casio and Dolmik F1.

In recent years, gardeners have been delighted with a wide variety of Brussels sprouts. Among them there are some of the best and most popular, actively cultivated throughout the country. There is an opportunity to get to know them better in order to choose those that will bring a good harvest on your site.

How to choose the right variety?

When choosing cabbage varieties with a beautiful name "Brussels sprouts", it is important to consider three main characteristics:

Late ripeness of culture. The earliest ripening cabbage does not ripen earlier than 130 days. The closer to the east of the country the growing area, the more reasons to plant early maturing varieties.
Productivity. If the most common variety "Hercules" forms an average of 40 heads of cabbage, then the new hybrids can boast a quantitative increase in yield by half and a large fruit size.
Composition of nutrients. Russian varieties go without changing the qualitative composition of cabbage. Foreign breeding hybrids are bred with a high content of protein, carotene and mineral salts.

According to the method of obtaining seeds, they differ:

Varieties. Traits are well inherited. Cocks are large, open quickly. High taste. Longer harvesting period.
Hybrids. The derived qualities are best preserved in the first generation, which is designated F1. There are more fruits, the stems are lower. Heads of cabbage are located along the entire height of the stem, reach the degree of readiness almost simultaneously and remain dense for several weeks.

Also Brussels sprouts can be light and red. The high content of anthocyanins paints its leaves in rich colors of red shades.

Brussels sprouts varieties

When choosing the best varieties of Brussels sprouts, it is important to know which of them ripen early, in a later period, or are grown for up to 6 months or more.

This will help to correctly calculate the labor and monetary costs of growing, to allocate a certain place for the plant in a greenhouse or open field, where it will not be "touched" until the heads of cabbage are collected.

Early ripeness

"Dolmik F ». One of the best early varieties. Created in Holland. It grows up to 50 cm and more.The color of the heads of cabbage is green-yellow, each weighing up to 20 grams. The maximum yield per square meter is 2.5 kg. Can be planted in Siberia, in the Urals. It has been grown in Russia since 1994. The hybrid is suitable for fresh consumption and quick freezing.

"Isabel". The culture is resistant to cold, loves moisture. The beautiful violet-green color of the heads of cabbage is not lost during heat treatment.

Long Island Superior. Country of origin USA. Medium early variety. The bush is semi-dwarf. One up to 100 small heads of cabbage. Harvest in 85 days. Great taste, especially after freezing. Cultivation in Siberia is possible. The variety is suitable for canning.

Rosella Is a popular mid-early variety of Brussels sprouts. The variety was bred in Germany. Fruits appear on the 160th day from sowing seeds, on one bush up to 50 pieces. Plants are medium to tall. The average weight of a head of cabbage is 13 g. They take off one hundred kilos, seven hundred kilos per square meter. The taste is average. The density of the fruit is low. The main value of the variety is the amicable formation of the harvest, the preservation of taste and dietary qualities. They have been planted in Russia since 1995.

Rudnef. Resistant to frost up to 7 degrees below zero. The diameter of the heads of cabbage is 2 cm. The yields are high. Stays on the stem for a long time. Suitable for the Non-Black Earth Zone.

Franklin F1. The aging period is 128 days. Recommended for personal subsidiary plots. Green leaf of dark saturation. The petiole is small, of medium intensity anthocyanin coloration. The average number of cabbages per bush is 70, the shape is round. No bitterness. Resistant to cold weather, not susceptible to fusarium wilting. The taste is excellent. Productivity from 1 sq. m. - almost up to 3 kg.

Famous early maturing varieties also include Frigata F1, Explorer F1, Oliver F1 and others.

Mid-season

"Diamond". Ripens 120-130 days from the moment of transplanting. Heads of cabbage densely and evenly "sitting" on the stem, 3 cm in diameter. The color is dark green. The hybrid is easy to grow, has good productivity and disease resistance. Pleasant taste.

"Funny company". Ripens no more than 140 days. The culture is medium-sized, cold-resistant. Fruit weight 10-12 g, green with a violet tinge, dense structure. Amicable crop formation, about 2 kg per square meter. Well transported. High dietary properties.

"Garnet". Hybrid. Transfer frosts up to 7 degrees below zero. A culture with a height of 60-70 cm. On each of them, 30-40 small heads of cabbage are formed, rounded, dark burgundy in color. Technical ripeness 120 days from transplanting. The stems are cut at the roots, on which the fruits remain fresh longer. From a square of the area, the harvest is one and a half to two kilograms.

«Casio». The variety is resistant to cold weather. From the Czech Republic. Fruits are dark green, round, weighing up to 11 g, 2-3 cm in diameter. Up to 70 specimens per bush. To increase the size of the fruit at a plant height of 1 m, the top of the plant is removed. 185 days pass from germination to technical maturity. The taste is wonderful. From 1 sq. m you can collect 3 kg of vegetables. It has been grown in Russia since 1997.

Mid-season varieties include "Maximus F1" and "Dower Riesen".

Late

It so happened that Brussels sprouts of late season varieties are more popular with Russian gardeners. Some of them have survived since the times of the Soviet Union.

Since the 50s of the last century, the Hercules cabbage variety, bred by domestic breeders, has been grown.

Nowadays, mainly "Hercules 1342" is grown. There is a variety from the UK with the same name. Ripening period 120-160 days. The bush is not tall, up to 60 cm. 20-30 oval fruits appear on the stem, each up to 5 cm in diameter and weighing 10-14 g, medium density. Productivity from a square meter to 600 g. The variety loves light and moisture, is quite resistant to cold snaps. The taste is excellent. Nutritional properties are comparable to oatmeal. A lot of protein and vitamin C. The fruits are equally suitable for eating raw, preserved or frozen.

An interesting consumer variety is the "Commander" Brussels sprouts. On a low bush, up to 40 moderately dense heads of cabbage of excellent taste with dietary characteristics ripen. The diameter of each is 2-4 cm, weight is from 8 to 14 g. The ripening period is 110–125 days after the seedlings have been identified in the ground. For 1 sq. m can be removed up to 2 kg or more. Brussels sprouts "Commander" freezes perfectly, suitable for home cooking. Contains tons of multivitamins.

Description of Brussels sprouts "Gruniger" (or Groninger), a new variety for Russia, can begin with the unusual green-orange color of ripe heads. The vegetable is excellent for stewing and boiling, after which an exceptionally delicate and juicy taste is obtained. The growth period lasts up to 170 days, after which up to 80 heads of cabbage are removed from the bush, each weighing 15-18 g, in a circumference of up to 4 cm. The variety is cold-resistant, when the frost "grabs" the taste improves.

In terms of "vitamin" reserve, it is in no way inferior even to such types of cabbage as Kohlrabi or broccoli. It contains a lot of potassium, magnesium and iron.

Our gardeners also noticed a hybrid of cabbage from Holland with an unusual name "Boxer". It has been allowed in the country since 1993. The variety ripens up to 140 days. Transfers frost. Disease resistant. Reaches a height of 70 cm. Heads of cabbage are medium-sized, green in color, tasty. Harvests are 1.5 or a little more than a kilogram per square meter.

Popular varieties are: "Curl", "Sapphire", "Grape bunch", "Sanda", "Citadel" and many others.

Different types of Brussels sprouts that do not require special care, many of which are frost-resistant, are excellent for growing in our country. Depending on the climate, you can choose a variety that will take root well in a certain area and give a good harvest. The dietary properties, the mass of vitamins that are stored in the frozen product, will become an invaluable addition to the winter diet when other fresh vegetables have already run out.

Brussels sprouts come from Belgium, from where this plant spread to Holland, Germany and France, as well as to other countries of Western Europe.

This cabbage is high in nutrients and tastes good. Dense small heads of Brussels sprouts are used in the preparation of first and second courses, and they can also be pickled for the winter.

Brussels sprouts varieties

All varieties of Brussels sprouts are subdivided into early-maturing, mid-maturing and late-maturing.

Mid-season Brussels sprouts:

Rosella - has a good yield (up to 50 heads of cabbage are harvested from one stem);
Cassio - is characterized by a high yield (up to 60 heads of cabbage).

Late-ripening varieties:

Hercules 1342 - resistant to diseases, is the most common, frost-resistant;
Dallik - characterized by high resistance to keel;
Curl is a variety of domestic selection, frost-resistant.

Early maturing varieties:

Franklin F1 - ripening period 130 days;
Dolmik F1 is the best variety, taking into account the peculiarities of growing Brussels sprouts in Siberia and the Urals.

The stalk of the cabbage reaches 40-60 cm, depending on the variety. Cabbage heads of Brussels sprouts are green-yellow, can reach a mass of up to 20 grams, and up to 0.5 kg are harvested from one specimen (the yield depends on the variety).

Features of growing Brussels sprouts

In order to get a good harvest of heads of cabbage, the cultivation of Brussels sprouts should be carried out taking into account the exactingness of the crop to the soil and the place of growth. Cabbage seedlings are planted in fertile loams with neutral or low pH acidity. For the cultivation of Brussels sprouts, a well-lit place is taken away, since due to a lack of light, the heads of cabbage on the stem will not have time to form and gain weight.

This type of cabbage should be planted after root vegetables, legumes, early tomatoes and pumpkin crops.In order to prevent many diseases and especially keels, Brussels sprouts are not recommended to be planted after cruciferous plants.

Features of growing Brussels sprouts in Siberia and the Urals

The growing season for Brussels sprouts lasts 160-180 days, therefore, in the middle latitudes, this crop is grown only by seedlings.

For seed germination, 3 degrees of heat is enough, and when it rises to 20 degrees, shoots appear on the 4th day.

A soil mixture composed of peat and sod land with the addition of wood ash and complex mineral fertilizer is poured into the seedling boxes. Garden land for growing seedlings of Brussels sprouts is not used to minimize the risk of pest and keel infestation. Seeds are laid out in holes to a depth of 2 cm. You can sow cabbage for seedlings from the second decade of April. If there is no space in the greenhouse, seeds for seedlings can be sown under a film in a place well warmed by the sun.

Water the seedlings of Brussels sprouts as the soil dries up in the box. It is important not to overflow, otherwise the seedlings will disappear. When 4-7 true leaves are formed on the plant, the seedlings are ready for transplanting into open ground.

Planting seedlings of Brussels sprouts is carried out taking into account weather conditions (from May 15), and for the regions of Siberia and the Urals, the dates are shifted to early June.

Ideal for growing Brussels sprouts would be a ridge where cucumbers, tomatoes or legumes were grown last year. When transplanting cabbage seedlings, you do not need to add fertilizer to the hole, since the ridge has been prepared in the fall. If there was no autumn dressing, 2 weeks before planting, a bucket of humus, half a liter of chalk or ash, 100 g is introduced into the soil. nitrophosphate. The soil with fertilizers is dug up, leveled and spilled with an additional solution of potassium permanganate (1.5 grams of substance is taken in a bucket of water). This is a good prevention of keela and other cruciferous diseases.

Seedlings of Brussels sprouts are carefully removed from the box, keeping a clod of earth.

Planting is carried out in rows, maintaining a distance of 60 cm between the plants. The soil around the stem is compacted so that the wind does not tilt the plant. Best of all, cabbage seedlings, grown in a cassette or pot method, take root, since during transshipment, a clod of earth retains its shape.

Since Brussels sprouts develop for a long time (almost six months), the beds with this crop can be used more rationally by planting cucumbers, early tomatoes, lettuce and other vegetables and herbs in the aisles.

Care

After planting the seedlings, you need to provide proper care for the Brussels sprouts. It is practically the same as for cauliflower, only you do not need to huddle.

Watering... Over the entire cultivation period, Brussels sprouts are watered 10 times, spending 400 liters of water per 10 square meters of planting until the heads of cabbage form on the stem, and 450 liters during their growth.

Top dressing... During the season, seedlings are fed twice with mineral fertilizers. Organics are not used as food for this type of cabbage.

The first time Brussels sprouts are fed a week after planting in open ground. A teaspoon of nitroammophoska is consumed for 2 holes.
The second feeding is carried out for already grown plants, when the rudiments of heads of cabbage begin to appear on the stems. A solution is used as a top dressing: 25 grams of nitroammophoska, potassium sulfate and superphosphate are dissolved in 10 liters of water. Before top dressing, the soil is shed with water, and then top dressing is applied. For the second feeding, you can use the following fertilizer composition: 30 grams of potassium chloride, 40 grams of superphosphate, 2 grams of urea.

Pinching... In September, when 3-4 weeks are left before harvesting, the top of the Brussels sprouts is pinched, the rosette leaves are cut off. It is a decapitation method that promotes the growth of heads of cabbage.

Harvesting... The fact that the heads of Brussels sprouts are ready for picking will be indicated by their color of the first leaves of the heads. They turn yellowish, after which they crumble. A characteristic waxy luster appears on the fruits themselves.

Growing Brussels sprouts - video

Brussels sprouts have a completely unusual appearance. Its shape and miniature heads of cabbage attract attention. And the Brussels beauty has many useful properties. It is a great product for nutritional lovers and dieters.

Brussels sprouts: description and main characteristics

Brussels sprouts are an artificially bred crop. Her closest relatives:

broccoli,
white cabbage,
cauliflower.

At home, this type of cabbage is called "rosenkol", that is, cabbage-rose.

Brussels sprouts have fruits located below the main leaves.

History of appearance

For the first time, this type of cabbage was scientifically described by the Swedish naturalist Carl Linnaeus. He also came up with such a name for her in honor of vegetable growers from Brussels, who bred this plant from collard greens. From Belgium, the vegetable crop spread throughout Western Europe. Russia met her in the middle of the 19th century, but Brussels sprouts did not become widespread at that time. Even now, this vegetable is not very popular with gardeners: it is more efficient to grow large areas of white cabbage, because the miniature fruits of Brussels sprouts do not give a large economic effect.

The main supplier of Brussels sprouts is currently Holland. The main modern varieties are also bred there. Russian breeders also boast a whole series of varieties - with a shorter growing season and cold resistance.

Brussels sprouts are not heads of cabbage, but just heads of cabbage

Appearance

Brussels sprouts are very different in appearance from other types of cabbage. It resembles a small palm tree in shape. On a thick stem, 20–60 cm high, there are medium-sized long-petiolized leaves. At the top, they create a rosette. The fruits are in the shape of a small head of cabbage the size of a walnut, they are formed in the axils of the leaves in the first year. From one plant, you can get from 40 to 60 such heads of cabbage. In the second year, the plant blooms and gives seeds.

Brussels sprouts have an unusual appearance

Growing region

Now this vegetable crop is in great demand in Western Europe, the USA and Canada. Russia is only looking at it.

The value of Brussels sprouts

This type of cabbage is valuable for its high content of nutrients. There are especially many B vitamins in Brussels sprouts. In addition, it contains vitamins: A, C, F, as well as E, K, PP.

Macronutrients (per 100 g):

potassium - 389 mg,
calcium - 42 mg,
magnesium - 23 mg,
sodium - 25 mg,
phosphorus - 69 mg.

Microelements (per 100 g):

iron - 1.4 mg,
manganese - 0.337 mg,
copper - 70 mcg,
selenium - 1.6 mcg,
zinc - 0.42 mg.

Beneficial features

The vegetable has many beneficial properties:

Brussels sprouts help you stay young as they contain a rich antioxidant composition.
Highly assimilable iron prevents anemia in children and pregnant women.
Brussels sprouts strengthen the immune system.
Vitamin A helps to improve vision.
The high protein and low calorie content makes kale especially beneficial for weight loss.
The vegetable helps to normalize cholesterol levels.
The high fiber content is good for the digestive system.

Brussels sprouts - a healthy dietary product

Video: what is useful for Brussels sprouts

Contraindications for Brussels sprouts

It is undesirable to use this type of cabbage for gout. This is due to the significant content of purines in it, which contribute to the accumulation of uric acid crystals in the joints and kidneys - the main cause of gouty arthritis.With gastritis, bloating (flatulence), weakening of the pancreas, increased acidity, the use of Brussels sprouts is also not recommended.

Comparison of Brussels sprouts with other types of cabbage

Compared to white cabbage, Brussels sprouts are more nutritious. It contains 3-5% protein, which is 2 times more than other types of cabbage. Doctors equate Brussels sprouts broth with chicken broth in terms of usefulness. Carbohydrates in it are 2 times less than in white cabbage. In terms of vitamin composition, Brussels sprouts can compete with kohlrabi and broccoli.

In Belgium, joke that children are found in Brussels sprouts

Application of the vegetable

Brussels sprouts in our country are still a gourmet dish, but there is hope that it will become more widespread in our country.

Eating

The calorie content of Brussels sprouts is only 43 kcal per 100 g.

From dietary heads of cabbage, the first and second courses are excellent:

light soups,
vegetable stew,
tender casseroles.

For long-term storage, they are pre-blanched and frozen. And the healthiest way to cook is steaming.

The healthiest cooking method is steaming

In England, Brussels sprouts are traditionally served at Christmas as a side dish for a Christmas goose.

Video: how to cook Brussels sprouts with mushrooms

In folk medicine

The sap of the plant in combination with the juices of other vegetables is used to treat respiratory diseases. They are also used for diabetes mellitus.

Types and varieties of Brussels sprouts

When choosing a variety, it is important to consider characteristics such as:

Ripening period. The plant needs at least 130 days to mature. The further east the planting zone is, the more reasons to plant a precocious variety.
Productivity. The Hercules variety, which we know more than others, gives on average about 40 heads of cabbage. New hybrid varieties are more productive.
The presence of nutrients. Modern hybrids contain more protein and minerals.

Table: Brussels sprouts popular in Russia

Photo gallery: Brussels sprouts varieties

In outskirts of Moscow

The best varieties of Brussels sprouts for the Moscow region are Hercules, Perfection and Boxer hybrid... These are mid-late varieties, they are not afraid of negative temperatures, which helps the hybrids to ripen and form a crop.

The best varieties of Brussels sprouts in the Moscow region proved to be Hercules, Perfection and Boxer (F1)

In the middle lane

For the middle lane, the Czech variety Zavitka is most suitable. Ready fruits can be harvested in 160 days. The variety is very productive. In addition, the varieties Kasio and Dolmik (F1) performed well.

Brussels sprouts come in different colors: green, light, blue-green and even red. The red color of the plant is given by the high content of anthocyanins.

In the Urals and Siberia

The growing season for Brussels sprouts is delayed by 160–180 days, so in Siberia and the Urals, only its seedling cultivation is possible. Seedlings should be planted in open ground in early June. The Dolmik (F1) variety is considered the best variety for growing in Siberia and the Urals. In addition to it, you can plant mid-season varieties of Perfection, Boxer, Zimushka and Diablo.

Some Brussels sprouts are not afraid of low temperatures

Reviews of gardeners on the cultivation of Brussels sprouts

If you try to cook this wonderful stranger in your kitchen, called in old recipes by the beautiful name Rosenkol, you will definitely fall in love with her. Indeed, when cooked, Brussels sprouts acquire a delicate mushroom taste. And if you don't have gout, heartburn and flatulence, this is your product!

My name is Natalya. I am a teacher of Russian language and literature by profession.

Date of publication:The best varieties

Features of the varieties of Brussels sprouts