Victory Seeds -- Broccoli, Brussel Sprouts, Cabbage, Cauliflower

The Brassica's

[ Broccoli ] [ Brussels Sprouts ] [Cabbage] [ Cauliflower ]
[ Collards ] [ Kale ] [ Kohlrabi ] [ Mustard Greens]
[ Radish ] [ Rutabaga / Swedes ] [ Turnip ]

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Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, and Kohlrabi are all the same species of plant — Brassica oleracea.

The individual variations in the plant structures, and the part of the plant used for food, did not occur naturally but were created through thousands of years of selection and seed saving by farmers.

Brussels Sprouts
(Brassica oleracea L. Gemnifera group)
(Approximately 250 to 350 seeds per gram)

Brussels Sprouts require the same basic culture as broccoli. They are generally much hardier than cabbage and provide fresh flavor into the winter months. Sprouts can be harvested as needed making them a convenient garden food. Click here for seed saving information.

Catskill
85 to 110 days — The 20 to 24 inch tall plants produce heavily. The sprouts are large (up to 1-3/4 inches), dark-green, and firm. Primarily used for fall harvests, it is good fresh or frozen. Developed in 1941 by Arthur White of Arkport, New York.

Long Island Improved
110 days — Closely set, tight, firm, dark green, 1-1/2 inch sprouts are set on a 20 to 24 inch tall plant over an extended period. It freezes well. This standard old variety, dating back to the 1890s, was the commercial variety grown in California until the more uniform maturing hybrids became popular.

Cauliflower
(Brassica oleracea L. Botrytis group)
(Approximately 250 to 350 seeds per gram)

Since the "heads" best develop in cool weather, seeds are typically sown in the summer and allowed to mature during the fall. Sunlight will cause the heads to discolor so blanching may be required for some varieties. This is accomplished by tying the outer leaves around the heads when they reach the size of a golf ball.

Harvest at their peak before the heads begin to loosen. Cauliflower can be enjoyed while fresh — either raw or steamed — or boiled or fried. Also good frozen or pickled. Click here for seed saving information.

for a recipe for fried cauliflower.

Self Blanching
68 days — A snowball-type with leaves that curl in the cool fall weather and cover the head to keep the white color. Do not require tying until six to eight inches.

Snowball A
55 days — Sow seeds in January to February under glass or late September to October for wintering in cold frames to plant out in spring. Uniform maturing, smooth, pure white heads weighing three to five pounds and six inches across. It is a medium sized plant with good leaf coverage. Released in 1941. It is reliable. Freezes well also.

Collards
(Brassica oleracea L. Acephala group)
(Approximately 250 to 300 seeds per gram)

Collards are cold-hardy plants that are very common in the south. Collards are a type of kale but thrive in heat and can survive down to about 10°F.

In the South, sow in late summer or early fall for winter and spring harvests. In colder climates, when the soil temperatures are between 50°F and 80°F, sow in late spring for fall harvest.

Start cutting individual leaves about 65 days from planting and continue harvesting the lower leaves because if they are left on the plant they become tough. Click here for seed saving information.

for a traditional recipe for cooking greens.

Champion
75 days — Released by the Virginia Agricultural Experimental Station in 1979. A long standing, that is, slower in developing seed stalks in the spring following fall planting, selection of 'Vates'. Hardy, widely adapted, dark blue-green leaves on thirty inch plants.

Georgia (Southern)
70 days — Traditional Southern variety that is heat and cold tolerant and slow to bolt. Non-heading, juicy blue-green wavy leaves will stand light freezing which improves the cabbage-like flavor. Plants grow two to three feet tall.

Morris Heading
79 days — An old-time favorite with broad wavy leaves on tall, fast-growing plants that reach 24 to 36 inches tall. Slow to bolt.

Vates
75 days — Large, upright, 24 inches tall, dark green leaves with a mild, cabbage-like flavor. Used for boiling. It is bolt and frost resistant and the veins do not purple.

Kale
(Brassica oleracea L. Acephala group)
(Approximately 250 to 300 seeds per gram)

Kale still grows wild along much of the European coastline, is also known as Borecole, and is a non-heading cabbage. Kale, unlike Collards, is a cool weather crop and not very tolerant of heat. Click here for seed saving information.

for a traditional recipe for cooking greens.

Dwarf Blue Curled Scotch
60 days — Finely curled, bluish green leaves, low growing at twelve to fifteen inches tall with a spread of 24 to 30 inches. It stands well and is hardy.

Dwarf Siberian Improved
65 days — The plants reach about fifteen inches in height and have large, frilled leaves that are bluish-green in color.

Russian Red
60 days — A rare variety with red frilly leaves and purple veins. Excellent flavor. Said to have been introduced into Canada by Russian traders in about 1885. Frost tolerant.

Mustard Greens
(Brassica juncea)
(Approximately 350 to 450 seeds per gram)

Sow seeds ½ inches deep, two to three seeds per inch, in rows 18 inches apart. Cover with loose soil. Avoid disease by not planting where other Brassica (cole crops) plants have grown in the past year or two.

Start harvesting by thinning young plants to about six inches apart. As the plants grow, continue culling plants until they are twelve inches apart. Continue to harvest larger outer leaves as needed.

Mustard bolts rapidly as the days lengthen in spring. It is generally important to plant as early as possible and make sure that the plants have plenty of nitrogen. Click here for seed saving information.

for a traditional recipe for cooking greens.

Florida Broad Leaf
55 days — Semi-upright plants, 16 to 22 inches tall with oval, eight inch by eight inch dark green leaves. Very vigorous.

Giant Southern Curled
60 days — Large oval leaves with fringing of the edges. Slow to bolt and long standing.

Tendergreen
45 days — A great mustard for greens. Dark green, shiny leaves with smooth edges. A heavy producer.

Tendergreen Mustard

Turnips
(Brassica rapa)
(Approximately 250 to 350 seeds per gram)

Turnips have been around and used as animal fodder for centuries and started becoming popular as a table vegetable in the 17th Century. They can grow under most conditions, including cold weather and many varieties have tender, edible tops that make a welcome fresh winter greens. Click here for seed saving information.

for a traditional recipe for cooking greens.

Rooting varieties are enjoyed peeled as a raw, fresh vegetable or boiled and mashed with a little butter, salt and pepper.

Golden Globe
55 days — Amber gold skin and amber flesh, excellent eating quality. Both tops and root can be eaten. Similar maturity and sowing season to ‘Purple Top White Globe’.

Purple Top White Globe
52 days — Round roots that are bright purple on the upper part and white below.

The globes grow four to five inches in diameter but are best when harvested a little smaller.

Purple Top White Globe Turnip - Victory Heirloom Seeds

Seven Top
50 days — A pre-1800 variety used only for its greens. The roots are tough, woody and inedible. Very popular as a winter annual for spring greens in the Southern U.S.

Shogoin (Japanese Foliage)
30 to 70 days — This variety is used for both its tops and roots. Greens are harvested at about thirty days and the roots at about seventy days. The roots are shaped like a wooden top, pure white, two to four inches in diameter and very tender and mild flavored. Thrives in hot dry weather.

White Egg (Snowball)
60 days — This is a fast growing, egg-shaped turnip. The root partially develops above the ground. The flesh is mild, sweet, tender and fine-grained.

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