Burgundy-colored Brussels sprouts. Red is a mid-early Brussels sprout variety with heads in an unusual purple-green shade, intended for autumn and winter harvesting. In addition to its nutritional value, it has considerable ornamental appeal – the tall, burgundy-purple plants look better in a snow-covered garden than many a flower bed. After frost, the heads are sweeter and their color even more intense.

At a glance

• Type: red Brussels sprouts, mid-early variety
• Heads: numerous, firm, purple-green
• Sowing: April (under cover or in a seedbed)
• Planting out: late May – early June
• Harvest: October – December
• Position: sunny, fertile soil rich in calcium
• Difficulty: moderate – a long growing season, requires space
• Number of seeds per packet: approx. 90 (0.30 g)

What makes this variety stand out

Red Brussels sprouts are a small group of varieties, and Red is one of the most readily available. The purple coloration of the leaves and heads comes from anthocyanins – the same pigments found in red cabbage – and, in addition to its visual appeal, indicates a higher antioxidant content. The heads are firm, tightly closed and densely set along the stem, while the flavor is slightly nutty and milder than that of green varieties, especially after the first frosts.

The color develops most fully in cool conditions: in summer, young plants are greenish with a purple coating, while in autumn and winter they turn deep burgundy. This makes Red just as good on the plate as it is as part of a winter garden display. The heads retain their color with short cooking, so they look particularly striking when roasted or eaten raw.

Step-by-step cultivation

Sowing (April, under cover or in a seedbed): 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 takes place after 5–8 days. Grow the seedlings in cool conditions and full light.

Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots. In plug trays, leave one plant per cell. Seedlings are ready for planting out when they have 5–6 leaves and have been hardened off.

Planting out (late May – early June): plant deeply, up to the first leaves, at a spacing of 40–50 × 40–50 cm, in fertile, humus-rich soil with a high calcium content (pH 6.5–7.5). Firm the soil well around the plants – the tall stems must be stable.

Care: water regularly; fertilize with a nitrogen fertilizer until July, then use potassium, which also intensifies the coloration. Earth up the plants and support the stems if necessary. At the end of September, it is worth pinching out the growing tip so that the heads mature more evenly. Harvest from the bottom when the heads are firm and 2–3 cm in diameter.

Uses

Red is a Brussels sprout for the winter table: roasted whole with olive oil, steamed or fried in butter. Heads sliced thinly are also suitable raw for salads and slaws – the purple color contrasts beautifully with green. It freezes well after blanching. In the garden, it serves a dual role as both a vegetable and an ornamental plant, which can be planted alongside kale and ornamental cabbages.

Gardener's tip

Specifications