Kitchen Garden Forum

Arising from comment about using sprouts in Colcannon thread, has anybody grown red brussels sprouts? Are they really as red as shown in the seed catalogues and are they any different from the green varieties?

I had one plant of Falstaff this year (the others failed to germinate) and we ate the sprouts on Sunday. They are very red, like little red cabbages, though the inner leaves are an intriguing blend of purple and green.
I didn't like this sprout particularly. First, the colour makes it rather more difficult in preparation to see what damage there is. Green sprouts show up damage more readily as the leaves discolour, but when the leaves are coloured already, it's a bit more difficult and I need extra-strong glasses! We have had a lot of slugs climbing our sprout plants this year to hide and gorge themselves so thorough cleaning is necessary.
More important, I wasn't so keen on the flavour. It didn't quite have the delicious bite of the green sprouts; it was a bit milder and not so contrasting with the other veg I was serving. So, much as it is a good talking-point in the garden, and very decorative, I probably won't bother next year.
Incidentally, it does the same as purple beans - the cooking water is strongly purple. Unlike beans, however, the sprouts remain purply-green. They are very pretty on the plate, so if you like a mild sprout it would be worth trying.
Alison.

I have grown Rubine for years and they turn green
when cooked and they have a fine flavour. I have never had the need to grow any other Red Sprout so cannot pass comment. I had a lack of slugs last year and have now got a lack of Mice at this present time. In both cases it it most welcome.
JB.