Brussels Sprout Amaroso F1 - Brassica oleracea gemmifera

The 'Amaroso F1' Brussels Sprout is a highly productive variety that produces medium-sized, smooth and firm sprouts on large stalks. Sow undercover from March to May and April to June in open ground for a harvest from September to December.

Brussels sprouts are a vegetable whose axillary buds, forming small heads called "buttons," are consumed. This biennial vegetable, cultivated as an annual, belongs to the large Brassicaceae family (formerly Cruciferae). It has the Latin name Brassica oleracea gemmifera. Latin enthusiasts will appreciate "Gemmifera," which refers to precious stones.

Originating from Belgium, this sprout is a hybrid developed in the 14th century by market gardeners from Saint-Gilles (a municipality in the Brussels periphery), who were keen to increase their productivity. Growing vertically, Brussels sprouts take up little space on the ground and allow for abundant harvests in a minimal amount of space.

The Brussels sprout is the epitome of an autumn and winter vegetable, with a sweet, slightly sugary and very comforting flavour. Carefully cooked, its delicate taste pairs well with bacon, chestnuts, and smoked pork. It can be consumed cooked, sautéed, braised, or even gratinéed... Quickly steamed, it is also excellent served cold in salads. It is a vegetable rich in fibre, antioxidants, and vitamins C and B.

Brussels sprouts are much less demanding than most cabbages. They thrive in moderate-rich soil, especially with a good nitrogen content. Overly rich soil would result in the production of undersized, open, or burst sprouts.

Note: This variety is labelled F1 for "F1 hybrid" because it results from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be flavourful and/or early while also resistant to certain diseases. Sometimes criticised or mistakenly associated with GMOs, F1 hybrid seeds are interesting for their uniformity and resistance, but, unfortunately, their qualities do not pass on to subsequent generations, so it will not be possible to save the seeds for later sowing.

Harvest: Brussels sprouts are harvested from the bottom of the stalk, cutting off the small heads with a knife.

Storage: Brussels sprouts can be stored for 3 to 4 days in the refrigerator's vegetable drawer. They can also be frozen well after being blanched in salted boiling water for 3 to 5 minutes.

The gardener's tip: The main enemy of Brussels sprouts is the cabbage white butterfly (Pieris brassicae), a pretty cream-white butterfly with small black spots that emerges in April-May and wreaks havoc throughout the summer by devouring its leaves. Don't be caught off guard and opt for prevention by installing an insect-proof net tightly over market garden hoops. These nets are easy to set up and reusable to protect, for example, your carrot and leek crops.