Brukale Petit Posy

Botanical Name: Brassica oleracea gemmifera

approx 20 seeds
Availability: In stock
$4.95

This British bred variety is a more subtle tasting combination of the two great traditional European flavours of Kale and Brussels Sprouts. ‘Flower sprouts’ are versatile, nutritious and an attractive addition to a meal.

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How To Grow

Sow in seed trays or directly into garden beds. Sow seeds 6mm (¼in) deep. Firm down and keep moist. Prefers a sunny, sheltered position. Transplant to final position when approximately 7cm (3in) high, with 60cm (24in) between plants and rows. Keep moist. Harvest: 16-20 weeks from sowing. For a continuous crop, pick sprouts from the bottom up as they ripen.

Sow Summer, Autumn
Soil Type well cultivated
Important Note These seeds may be treated with a fungicide (Thiram or Apron XL), do not eat the seeds or feed them to animals. Fungicide treatment is an AQIS requirement for certain varieties of seeds. It does not affect your crops or harm insects such as bees. If your packet has been treated it will be well marked with a warning and the seeds will be dyed a distinct colour.
When Late Summer to Autumn.
Where In seed trays or directly into garden beds. Prefers a sunny, sheltered position.
How Sow Sow seeds 6mm (¼in) deep. Firm down and keep moist.
Care Transplant to final position when approximately 7cm (3in) high, with 60cm (24in) between plants and rows. Keep moist. Harvest: 16-20 weeks from sowing. For a continuous crop, pick sprouts from the bottom up as they ripen.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Brukale with Carrots, Almond & Garlic

Brukale with Carrots, Almond & Garlic

Ingredients

    :
  • 300g Brukales, halved
  • 1 bunch baby carrots, cleaned & trimmed
  • 60g butter
  • 2 tablespoons olive oil
  • 1/2 cup slivered almonds
  • 3 garlic cloves, crushed

    Instructions

    1. Place brukale and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
    2. Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
    3. Increase heat to medium-high. Add brukale and carrots. Cook, tossing, for 1-2 minutes. Season and serve as a side dish to fish, meat or chicken.