Why can’t every Leaf Shape Diversity be Bred into Brussles Sprouts & Reselected for the Brussels Sprouts Growth Habbit?
The Kalettes Cultivar is exactly the Idea I want to explore in a Brussels Sprouts Landrace! It’s Kale Shaped Leaves bred into the Brussels Sprouts Growth Habbit.
The same idea was done with Savoy Cabbage (Took Genetics from Lacinato Kale & Reselected for Closed Cabbage Head). I see no reason why this Bubble Leaf Texture can’t be in Brussles Sprouts.
Or what about Cone-Shaped Brussels Sprouts like Mini Cone Cabbages? Or Flat Head Shaped Brussels Sprouts like the Korean Flat Head Cabbage. Imagine a Loose Leaf Brussels Sprout?
The Possibilites are truly Endless, Why is almost Everyone Sleeping on this idea? Nuuu WHYYY!?!??!
What do y’all think? I really don’t want to be the only one wanting to breed Brussels Sprouts this way, Having Callaborators is more fun & can Speed Run the Process!
In what I call my broccolish mix of as many b oleracea as would survive the winter that I could find, Brussel sprout looking things show up pretty often, but they aren’t tight little heads like Brussels sprouts are supposed to be. They look the part but are loose and not so dense as a Brussels sprout, but they are very tasty. I had a lot of varieties in that original mixing but I’m pretty sure that two or three Brussels sprout varieties and two or three savoy type cabbage made up most of what lived to form the mix. It has been pushed a bit more toward cabbage since them by planting more of the savoy cabbage, especially January King which is the most hardy for me and the tastiest. We really like the little loose heads that grow on the stalks od some plants.
oh! Nice, you’ve got to take pictures of your Brussels Sprout looking Brassicas. They basically become Open Head Mini Cabbages? Loose Brussels Sprouts was also something I wanted to breed, it’s great to hear you had plants like this show up & have them tasting delicious too!
Fantastic Idea! Imagine having Perennial Brussels Sprouts with Amazing Incredible Colors!? I like your thinking!
That’s a pretty good description. Little ping pong ball sized loose-leaved things and lots them. I’m selecting as best I can for flavor, favoring the milder ones. They cook really quick, but I like them raw too.
Awesome! ooh! Raw also good? What about after frost?
Did any perennial Brussels Sprouts Growth Habit show up in your Brassica mixes?
Have you also crossed in Brassica rapa & Brassica nigra Into your crazy Brassica oleracea crosses?
