Think of Kalettes as the trendy, successful fusion of two vegetable heavyweights: Brussels sprouts and Kale.
They aren't a product of genetic engineering in a lab, but rather the result of traditional cross-breeding (non-GMO) by a British seed company. The goal was to create a vegetable that was versatile, easy to cook, and lacked the "love it or hate it" pungency of a traditional sprout.
Appearance and Flavour Kalettes look like tiny, palm-sized cabbages with fringed, curly leaves. They typically feature a beautiful contrast of deep forest green and vibrant violet or purple hues.
The Taste: They hit the sweet spot between the two parents. You get the nutty, earthy undertones of a Brussels sprout, but with the milder, sweeter notes of kale.
The Texture: Because the "heads" are open and frilly rather than tightly packed, they have a much lighter, crunchier mouthfeel than a standard sprout.
Why They’re Popular No Prep Hassle: Unlike Brussels sprouts, you don't need to score the bottoms or peel away layers. You just give them a quick rinse, and they’re ready to go.
Cooking Versatility: Because the leaves are thin, they cook incredibly fast. You can:
Sauté them in olive oil and garlic for 3–5 minutes.
Roast them until the edges get crispy and "chip-like."
Grill them on skewers for a charred, smoky flavour.
Eat them raw in a slaw or salad.
Nutritional Punch: They are high in Vitamins C and K, and like most cruciferous vegetables, they’re loaded with antioxidants
Growing Kalettes is a test of patience, but the reward is a gourmet harvest that lasts through the coldest months of the year. Since they are a biennial crop, they have a long growing season—often taking up to 6 months to mature. Here is your step-by-step guide to growing these "flower sprouts" at home.
Timing is Everything Kalettes thrive in cool weather. Seed Starting: Start seeds indoors in early spring (March/April) or late spring for a winter harvest. Transplanting: Move them outside once they are about 4–6 inches tall and the risk of a hard frost has passed. The "Chill" Factor: Like Brussels sprouts, Kalettes actually taste sweeter after they’ve been hit by a light frost, which converts their starches into sugars.
Location and Soil Sunlight: They need full sun (at least 6–8 hours a day).Soil: They are "heavy feeders." Use firm, fertile soil with plenty of organic matter or well-rotted manure. pH Level: They prefer a slightly alkaline soil. If your soil is too acidic, you might want to add a bit of lime. Aim for a pH of 6.5 to 7.5.
Planting and Spacing Don't let their small size fool you; these plants grow into tall, sturdy stalks (up to 3 feet high).Spacing: Space plants about 18–24 inches apart. If they are too crowded, they won't get enough airflow, which leads to pests. Support: Because they get top-heavy, you may need to stake the stalks in windy areas to prevent them from toppling over.
Ongoing Care Watering: Keep the soil consistently moist. If the soil dries out completely, the "sprouts" may become bitter or tough. Mulching: Use mulch to keep the roots cool and retain moisture. Feeding: Apply a nitrogen-rich fertilizer every few weeks during the peak growing season to support leaf production.
Managing Pests Kalettes are part of the Brassica family, meaning they have the same "enemies" as broccoli and kale: Cabbage White Butterflies: Their larvae (caterpillars) will munch on the leaves. Use netting or Bacillus thuringiensis to manage them. Aphids: Check the underside of the frilly leaves regularly. A sharp blast of water from a hose usually does the trick.
Harvesting Kalettes is a bit of a slow-burn process, but it’s incredibly satisfying. Unlike a head of broccoli that you harvest all at once, Kalettes provide a staggered harvest that can last for weeks.
Here is how to tell when they’re ready and the best way to pick them.
Size Matters: Look for rosettes that are roughly 1 to 2 inches (2.5–5 cm) in diameter.
Appearance: They should look like miniature, open-leaf cabbages. If they look like tight, smooth balls, you’ve accidentally grown a Brussels sprout! Kalettes should be frilly and "flowery."
The Frost Factor: For the best flavour, wait until your garden has experienced one or two light frosts. This triggers the plant to produce more sugar, making the Kalettes significantly sweeter.
Start at the base of the plant and work your way up.
By picking the lower ones first, you allow the plant to direct its energy to the smaller, developing buttons higher up the stalk.
The Snap: Grasp the rosette firmly and snap it downward. It should break away from the main stalk easily.
The Snip: If the stalks are particularly thick or "woody," use a sharp pair of garden snips or a small paring knife to get a clean cut without damaging the main stem.
Leaf Removal: As you move up the plant, you can snap off the large, horizontal "sun leaves" to get better access to the Kalettes. (Bonus: These large leaves are also edible, though a bit tougher than the rosettes!)
In the Fridge: Store unwashed Kalettes in a perforated plastic bag in the vegetable crisper drawer. They will stay fresh for about 7 to 10 days.
In the Garden: If you live in a region with mild winters (Zone 7 or higher), you can actually leave the plants in the ground and harvest them fresh as needed throughout the winter. They act like their own natural refrigerator!
Pro Tip: Don't wash your Kalettes until right before you plan to cook them. Water trapped in those frilly, curly leaves can lead to premature moulding in the fridge.
