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Brussels sprouts that like frost. Groninger is a mid-late Dutch Brussels sprouts variety intended for early winter harvesting. Tall plants become covered along the stem with numerous, tight, dark green sprouts, and in mild winters the plants can safely overwinter in the ground—the sprouts can then be harvested as needed until January. A classic that tastes best after the first frosts.
Groninger originates from traditional Dutch breeding stock and for decades was one of the most widely grown Brussels sprouts varieties in Europe. Its strength lies in its uniformity: the sprouts are set densely and evenly along the entire height of the stem, well closed and compact, so they do not fall apart during cooking. The outer leaves are dark green and tightly attached, protecting the sprouts from damage.
Its greatest advantage, however, is its frost resistance. Groninger withstands winter cold with little loss and, in mild winters, can remain in the bed until January, serving as a natural “storage unit” for fresh vegetables. Frost actually improves the flavour: starch changes into sugars, while the characteristic bitterness becomes milder.
Sowing (April, in a seedbed or under cover): sow the seeds in trays, plug trays or a seedbed at a depth of 1–1.5 cm, at a temperature of 15–20°C. Germination occurs after 5–8 days. Grow the seedlings in cool conditions (12–16°C) and in full light so they remain sturdy.
Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots; seedlings from a seedbed can be transplanted directly to their final position. Seedlings are ready for planting out when they have 5–6 leaves and are approximately 5–6 weeks old.
Planting out (late May – early June): plant deeply, up to the first leaves, with spacing of 40–50 × 40–50 cm, in a sunny position and fertile, humus-rich soil with a neutral or slightly alkaline reaction (pH 6.5–7.5). Brussels sprouts need calcium and stability—firm the soil around the plants, as the tall stems can easily topple.
Care: water regularly and fertilise with nitrogen until July, then use only potassium and phosphorus—nitrogen late in the season produces loose sprouts. Earth up the stems and support tall plants. Around late September or early October, you can pinch out the growing tip, which speeds up sprout development. Harvest from the bottom upwards, breaking off mature sprouts 2–4 cm in diameter.
Groninger Brussels sprouts are a winter kitchen vegetable: steam them, roast them whole with olive oil and garlic, fry them in butter with bacon, or add them to soups and casseroles. Sprouts exposed to frost are sweeter and milder, so even sceptics enjoy them. They freeze very well after brief blanching. In the garden, they occupy a bed for a long time, but in return they produce a crop when most other vegetables have long since finished.
Do not rush the harvest—the tastiest Groninger sprouts are harvested after the first light frosts of a few degrees, when the frost has “sweetened” the leaves. If severe winter weather is forecast, pull up the entire plants with their roots and place them in sand in a cool cellar—the sprouts will continue to mature and remain fresh for several more weeks.
| Latin name | Brassica oleracea var. gemmifera |
|---|---|
| Variety | Groninger |
| Sprout colour | dark green |
| Position | sunny, fertile soil rich in calcium |
| Seasonality | biennial plant (grown as an annual) |
| Sowing time | April (in a seedbed or under cover) |
| Planting-out time | late May – early June |
| Harvest time | November – January |
| Spacing | 40–50 × 40–50 cm |
| Net weight | 1.00 g (~300 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837439607 |
W. Legutko
Brassica oleracea var. gemmifera
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