Red Brussel Sprouts 'Ruby Crunch' F1

  • Product number: 182010
  • Origin: Europe
  • Latin: Brassica oleracea

CURRENTLY THE BEST ENGLISH SELECTION OF OUR RED BRUSSELS SPROUTS!
Red Brussels Sprouts came onto the market in the 1950s, developed by our company's founder: C.N. (Kees) Vreeken. It took him about 20 years to cross this special color into the well-known green Brussels sprouts. It was a funny and certainly remarkable breakthrough at the time, which caused quite a stir but did not become a market-leading product. "What the farmer doesn't know..." Meanwhile, this old 'Rubine' variety has remained popular in England for many years and (hooray!) modern selections are becoming available for gardeners and hobbyists.
'Ruby Crunch'F1 is currently the best performing cross/selection we know: high yield, beautiful and firm sprouts, good colorfastness after cooking! Red Brussels Sprouts have a fine aroma and an accessible taste, much more readily accepted by children…

Denominations:
Latin: Brassica oleracea
Dutch: Rode Spruitkool
Also known as: Ruby Crunch
English: Red Brussels Sprouts

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Sowing method: From March-May, transplant at a distance of ± 50x70cm.

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Sowing/planting time:

  • March
  • April
  • May

Harvesting time:

  • September
  • October
  • November

Soil type:

  • All soil types

Cultivation location:

  • Outdoors warm / sheltered

Position:

  • Sun
  • Flower colour: Greenish flowers with yellow hues
  • Origin: Europe
  • Average growth height: 90 to 120 cm
  • Annual or perennial: Biennial
  • Attractive to insects: Various insects
  • Winter hardy: Moderately frost hardy
  • Ease of cultivation: Moderate
  • Latin: Brassica oleracea
  • Dutch: Red Brussels Sprouts
  • Also known as: Ruby Crunch
  • English: Red Brussels Sprouts

A little frost gives all Brussels sprout varieties a milder flavour because starch in the sprout is converted into sugar. The Brussels sprouts can also be frozen to achieve a similar effect. They should then first be blanched for about three minutes in boiling water before freezing. In this way, Mother Nature can be approximately copied to get that (even) milder taste.

  • All year round

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