«Red Wonder» - Organic Brussels Sprout Seeds
determinate variety, has big leaves. Heads rounded, dense, medium-sized, purple, tender, juicy. Weight of heads is 10-12 grams. From landing to the state of technical maturity 100-110 days. Variety is cold-resistant, contains a large amount of vitamins.
Organic Brussels Sprout «Red Wonder»determinate variety, has big leaves. Heads rounded, dense, medium-sized, purple, tender, juicy. Weight of heads is 10-12 grams. From landing to the state of technical maturity 100-110 days.
Variety is cold-resistant, contains a large amount of vitamins, microelements, possesses high taste and dietary properties. Use boiled, stewed and frozen for the winter.
SowSow under cloches or fleece or in a coldframe, thinly 13mm (½in) deep in a seed bed in rows 15cm (6in) apart from early-March to early-April, using early and late cultivars. Sow early for the best crops. Thin seedlings to 7.5cm (3in) apart. Raise plants in pots where clubroot is a problem.
For early crop sow under glass in small pots or cell trays in February, for harvesting from August.
GrowFrom mid May to early June, when the young plants are 10-15cm (4-6in) high and have seven true leaves, transplant to their growing positions, leaving 60cm (2ft) between plants and 75cm (2½ft) between rows. Before planting, water plants well and water well again after transplanting.
Choose a sheltered, sunny site, protected from strong winds. Any garden soil in full sun is suitable. Add up to two bucketfuls of well-rotted manure per square metre, and before planting or sowing add 150g (5oz) per square metre/yard of Growmore or other general purpose fertiliser.
Water every 10-14 days in periods of dry weather. Plants benefit from a top-dressing of high nitrogen fertiliser such as dried poultry manure pellets at 150g (5oz) per square metre/yard in July. Mound soil around the base in September to support the plants.
HarvestingEarly varieties can be harvested from August. Start from the lowest sprouts, when they are tightly closed, firm and the size of a walnut. Snap them off with a sharp downward tug. The flavour is improved once the sprouts have been frosted. At the end of the season the sprout tops can be harvested and eaten.