A 2-in-1, autumn-maturing Brussels sprout producing well-spaced, tasty round buttons with the added bonus of the sweet, cabbage like top which is delicious eaten as greens. Plants show good resistance to stem mildew, leaf spot and alternaria.
Sow Brussels Sprout seed indoors from February. Alternatively direct sow outdoors from March into a well prepared seedbed, for transplanting to their final positions later on. Sow at a depth of 13mm and distance of 30cm between rows. Indoors, sow seed in 7.5cm pots or trays of free-draining, seed sowing compost and cover with a 6mm layer of vermiculite. Place in a propagator or seal container inside a plastic bag at a temperature of 15C until germination which takes around 7 days. Once germinated, grow Brussels Sprouts on in cooler conditions until all risk of frost has passed and plants are large enough to be transplanted. Gradually acclimatise them to outdoor conditions over 7 - 10 days before planting Brussels Sprout plants outdoors in firm, rich fertile, well-drained soil in full sun. Prepare the soil in advance in early spring by adding plenty of well-rotted farmyard manure to the soil to improve its structure and fertility.