The onset of cooler weather brings a lot of joy. Warming up close to a genuine fire in the fireplace becomes an option; cozy sweaters and soft slippers come out of storage, and then there are also Brussels sprouts!
Sure, you can get these cruciferous goodies all year at the supermarket. However, fresh from the garden after a frost, they are far more wonderful than anything you’ll buy in the supermarket.
All types of Brussels sprouts thrive in the winter since they all require chilly temperatures to thrive. However, there is a tiny difference between the cultivars that may surprise you.
Some generate stalks speckled with small, packed buds, while others produce enormous, well-spaced stalks. Some have an earthy flavor that reminds you of root vegetables, while others have a buttery flavor. Plus, there are Brussels sprouts for those who have mildew issues in their gardens, as well as variants for those who are concerned about wind gusts ruining their harvest.
Brussels sprouts come in a variety of colors and sizes, ranging from pale green to dark emerald or even reddish-purple, and from tiny small button buds less than an inch in diameter to two-inch “loose” sizes.
We’ll go through 15 different types in this article. Each one stands out as a standout choice, with its own set of distinguishing traits.
If you’re going to plant Brussels sprouts this year, make sure to try some of these delectable kinds. You’ll find something on this list that works for your garden, whether you prefer a quick or slow-maturing plant.
1. The Catskills
‘Catskill,’ an heirloom plant produced in 1941 by Arthur White, is one of the most popular Brussels sprouts kinds. In terms of being an heirloom, it may be newer than other types, but ‘Catskill’ has proven that it is well worth the hype. On a tiny plant that grows 24 inches tall, it produces extra-large sprouts that often measure two inches.
You’ll never have to be concerned about ‘Catskill’ Brussels collapsing due to a phenomenon known as lodging. These stems are thick and robust, like a baseball bat in appearance. If it isn’t enough to get you to try Catskill, the rich flavor certainly will.
These sprouts freeze well, and even if you don’t get a large harvest, they’ll taste fantastic on your dinner plate. It will take 90-110 days for your plants to mature.
2. Churchill
This is a popular hybrid Brussels sprouts variety that matures early and grows quickly. Gardeners frequently struggle to produce this vegetable since it stops growing when the temperature warms. The best periods to produce Brussels sprouts are in the spring and fall, but it doesn’t necessarily coincide with the number of days you have available.
‘Churchill’ shines in this regard. In only 90 days, this plant produces high yields. Each plant should produce about a pound of sprouts.
3. Dagan
‘Dagan’ is a Brussels sprout cultivar that grows upright and has a lovely appearance when harvested. The sprouts produced by these plants are brilliant green and firm, and they hold up well after harvesting. It’s a hybrid plant that can take up to 100 days to mature, so don’t be concerned if you don’t pick them right away. The sprouts stay on the plant for a long time.
Growing ‘Dagan’ Brussels sprouts is popular among gardeners because the buds are joined to the plant by a little nub. It’s simple to snap them off the plant, and you won’t harm the plants or the sprouts. It also means you won’t have to trim the sprouts as much when they’re cooked.
4. Diablo
Another hybrid that grows up to two feet tall and produces smooth, medium-sized heads is this one. These sprouts are tasty, and the plants yield a lot of them. These buds have a nutty, sweet flavor that is enhanced by allowing them to freeze before harvesting.
One disadvantage of growing ‘Diablo’ Brussels sprouts is that they are slow to mature, taking close to 110 days. It’s better to plant them in the fall because you won’t have enough time to harvest them before the hot weather arrives in the spring.
5. Green Gems
Green Gems is an apt moniker for these little sprouts, which are 1/2 inch in diameter. When sliced open, this plant produces little emerald green sprouts along with a lovely golden shade on the inside.
You might be wondering why you’d want to grow a plant that produces so few seedlings. The flavor is the reason.
These are excellent, even if you don’t like Brussels sprouts. They have a buttery, earthy flavor, and all you have to do is drizzle them with oil, salt, and pepper. So delectable!
Another reason to include ‘Green Gems’ in your garden planning is that the plant matures in only 85 days. Out of all the Brussels sprout kinds, this one has one of the quickest maturing times. The plant can reach a height of three feet, but it is frequently anchored to keep it upright.
6. Gustus
When it comes to Brussels sprouts variations, ‘Gustus’ is the new kid on the block, yet gardeners are gushing about it despite being a newer hybrid. On a two-foot-tall stalk, it produces medium-sized sprouts with dense, delicious buds that are dark green in color.
Make a note on your calendars since ‘Gustus’ takes approximately 100 days to mature. In comparison to other varieties, they keep well in the refrigerator and have a delicious flavor.
7. Hestia
‘Hestia’ is one of just two Brussels sprout types to win the All-America Selections honor (it was awarded in 2015), so you know it’s a great plant. This cultivar produces bright green sprouts with a buttery golden inside.
One distinction between ‘Hestia’ and other types is that these sprouts do not require a frost to develop a sweet flavor. Typically, you should leave your sprouts on your plant until a frost occurs, as this will cause them to develop a sweeter flavor.
While a frost will make them even more exquisite, it isn’t required. These plants will take 95 days to reach maturity.
8. Cross of Jade
‘Jade Cross’ is a fantastic choice if you’re searching for smaller sprouts, as the sprouts range in size from half an inch to an inch wide. They’re about the size of a button, but their small size helps them keep their flavor and keep longer in the freezer. Because of their small size, they are great for freezing.
In 1959, ‘Jade Cross’ became the first Brussels sprout variety to win the All-America Selections award, and it has remained a favorite ever since.
This is a hybrid plant with a disease-resistant growth habit and a compact growth habit. Unlike other types, it develops swiftly, taking only 85 days from planting to harvest.
9. Long Island
Most Brussels sprouts cultivars can withstand freezing temperatures, but ‘Long Island Improved’ is a good choice if you reside in a cold area. Frost and cold temperatures favor this type, which improves the flavor of the sprouts.
If you buy Brussels sprouts in the shop, you’re almost certainly getting Long Island Improved sprouts. The plants yield medium-sized sprouts that mature in 100 days and have a nutty, earthy, buttery flavor.
10. Nautical
‘Nautic’ is without a doubt one of the most popular Brussels sprout kinds. A single plant yields almost a pound of vegetables, so if you grow many, you’ll have enough Brussels sprouts to last a year.
‘Nautic’ can take up to 120 days to mature, and when you harvest the plants, you’ll be rewarded with fragrant, soft sprouts that can keep for months. It’s a disease-resistant type with evenly spaced sprouts on the stalk, which reduces the danger of fungal infections.
11. Octia
Most Brussels sprout types take a long time to mature; however, ‘Octia’ is a fast-maturing variety that matures in just 78-80 days. The plants generate little, one-inch sprouts, and the yields are impressive given the plant’s size.
Keep in mind that you should always top this plant. Cutting off the uppermost tip of the plant to urge the plant to devote more energy to generating larger sprouts is known as topping, and it enhances the harvest size.
12. Redarling
Although there aren’t many red Brussels sprout kinds available, one of the most popular is known as “Redarling.” When cooked, these sprouts keep their color and look great on your dinner dish.
Because of its deep, rich color, ‘Redarling’ is a hybrid cultivar that takes longer to mature than other types. Purple sprouts can take up to 145 days to mature, and these plants do best in cooler climates.
13. Delicious Nuggets
Who doesn’t like this Brussels sprouts variety’s name? It’s a hybrid that produces flavorful one-inch seedlings with a button-like shape. They’re like miniature veggie nuggets that grow on compact, two-foot-tall plants that are great for container gardens.
‘Tasty Nuggets’ are known for being more than just tasty, bite-sized vegetables. Out of all the Brussels sprout kinds on our list, this one matures the quickest. Because the plants develop in just 78 days, even gardeners in hotter climes may cultivate them. These tasty, leafy, green buds, which are popular food items, are also known as Brussels sprouts.
Brussels sprout cultivars have been developed, particularly in Europe, and selected for attributes such as regularity of sprout growth, vigor, sprout size, and disease resistance. Brussels sprouts are a rich source of vitamins in addition to having a unique flavor.
Nutrition and applications
Brussels sprouts are linked to kale, cauliflower, and mustard greens and belong to the Brassicaceae family of vegetables.
These cruciferous veggies, which look like little cabbages, are sliced, washed, and prepared to produce a healthful side dish or main entrée.
Brussels sprouts are abundant in several nutrients and have been linked to a variety of health advantages.
The cruciferous vegetable family includes Brussels sprouts. This family of vegetables contains a wide range of nutrients while being low in calories. Cruciferous vegetables should be included in the diet of anyone desiring a high-nutrient diet.
When vegetables are overcooked, sulfur compounds are released, giving them a characteristic odor that many people dislike. The disagreeable odor is avoided when the vegetable is cooked properly, and the veggie has a subtle nutty flavor.
Brussels sprouts are a typical winter vegetable in the United Kingdom and are frequently served boiled with a roast dinner, especially at Christmas. They can also be roasted, stir-fried, or put into a soup.