Roodnerf

Family: Brassicaceae Brassica

Sweetly nutty and deeply green, Roodnerf Brussels sprouts develop a tender, fine-grained bite with a gentle, savory richness that rewards patient growing.

At maturity, the compact heads stack along the stem in neat, uniform tiers—crisp to the eye, succulent in texture—ideal for roasting, steaming, and tossing into hearty skillet sides, as well as for brightening into winter salads and pickled preparations. For home gardeners, Roodnerf is a dependable, long-season favorite that turns cool weather into flavor, delivering an elegant harvest at about 85 days.

Light: Full SunMaturity: 85 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 2nd
Harvest Begins	Jul 26th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Roodnerf’s tender, fine-grained sprout heads roast up glossy and succulent, with a sweet-nutty core that holds its structure better than many brassicas. Use high heat or a brief steam to keep them from going harsh, then brighten with lemon or vinegar and something salty like bacon or parmesan.

Best Uses

roast until edges go crisp and interiors stay succulent
steam and finish with butter or olive oil for a gentle, clean profile
shred and toss into winter salads for crunch that doesn’t turn rubbery
quick-pickle for a tangy, cabbagy snap

Flavor Profile

sweetly nutty flavor deep green, savory richness tender, fine-grained bite

Kitchen Pairings

bacon garlic lemon olive oil parmesan balsamic vinegar

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. gemmifera (Brussels sprouts), and how do I control it?

Watch for cabbage worms (imported cabbageworm/diamondback moth larvae) and aphids, which can quickly chew leaves and leave damaged sprouts. Hand-pick larvae early, then use an insect net or apply Bacillus thuringiensis (Bt) when small caterpillars are first seen. If you see yellowing with dark, water-soaked spots on lower stems/leaves, remove affected leaves and avoid wetting foliage; improve airflow and don’t crowd plants to reduce disease pressure.

How often should I water Brassica oleracea var. gemmifera during the main growing phase?

During active growth (roughly mid-season leading to sprout formation), keep soil consistently moist but not soggy—about 1–1.5 inches of water per week depending on rainfall and heat. Water deeply at the base so moisture reaches the root zone, and avoid frequent light sprinkling that keeps leaf surfaces wet. Mulch helps steady moisture, which reduces cracking and helps Brussels sprouts size evenly.

How can I tell when Roodnerf Brussels sprouts are ready to harvest?

Start harvesting when the lower sprouts are firm and reach a typical mature size, usually around day 85, while upper sprouts still fill in. A sprout is ready when it’s tight (not loose or opening), about thumb-to-finger sized for home plantings, and the leaves around it look greener and intact. Harvest by snapping off individual sprouts from the bottom up, cutting out the sprout stem only if it won’t release cleanly.