Organic Brussels Sprouts Nautic F1

Brussels Sprout: Nautic F1
Brassica oleracea (var. gemmifera)
Approx. 250-350 seeds per gram
Perfectly cooked homegrown sprouts are wonderful things. We think they deserve to make an appearance on the dinner table more often than at Christmas alone.
The quality and reliability of F1s is hard to beat. We also offer open pollinated types.

Nautic F1 is a complimentary variety to Doric F1. It crops from October through November from a May transplant and gives tight round buttons of fine flavour and texture. It is high-yielding and provides several pickings in a season.

How to grow:
Grow in the brassica section of your rotation. Sow seed in the brassica seed bed in shallow drills during March/April. Thin the seedlings as they grow to about 10 cm apart.
Transplant in May or June when the plants are about 15 cm tall at a distance of 90-100 cm apart.
They can be planted quite deep. Firm the soil in around them well to prevent rocking as they get bigger. If required steak them to keep them upright.
You can under sow or catch crop under brussels sprouts during the summer.
In Autumn keep removing yellow leaves. Harvest late Autumn onwards. Pick from the bottom and compost any sprouts that have blown.
They can be tough and need a firm push with a strong thumb.
You can also cut the cabbage like tops of the sprout plants and eat them.
Pests and diseases:
The seedlings can be susceptible to slug damage. With older plants be wary of cabbage white butterfly caterpillars.
The best way to protect from this is to net with environmesh during the Summer.
The nets can be removed in Autumn to make it easier to pick off yellowing leaves. This helps to control fungus diseases.
How to cook
Sprouts can be shredded and make a perfect accompanying vegetable, but are also excellent steamed and then fried with butter and chestnuts.
Cut the stem at the base of the sprout. Remove the very outer leaves to reveal a clean firm button.
Some chefs like to put a cross in the base with a sharp knife to help the sprout cook evenly if they are quite large, otherwise just steam until tender being careful not to overcook.