Brussels Sprouts

Brussels Sprouts are a member of the cabbage family, and an excellent source of protein and vitamins. They have a long growing season, and are generally more successful when grown for a fall harvest, as they only increase in flavor after a light frost or two.

Botanical name:

Plant type: Vegetable

Sun exposure: Full Sun

Soil type: Any

Soil pH: Neutral


Planting

  • Start seeds indoors 6-8 weeks before last spring frost.
  • While starting seeds indoors is recommended, you may also direct sow seeds 4 months before the first fall frost. You may also have luck finding seedlings at a nursery.
  • Raised beds are especially recommended for cold season vegetables, especially when seasons are changing and temps are not consistent.
  • Work fertilizer into soil a few days before planting or transplanting.
  • Plant transplant seedlings 12-24 inches apart.
  • If direct sowing seeds, plant ½ inch deep and 2-3 inches apart. Thin plants to 12-24 inches apart when they reach 6 inches tall.
  • Water well at time of planting/transplanting.

Care

  • Fertilize three weeks after transplanting.
  • Mulch to retain moisture and keep the soil temperature cool.
  • Do not cultivate, roots are shallow and susceptible to damage.

Pests

  • Aphids
  • Cabbage Root Maggots
  • Flea Beetles
  • Clubroot
  • Downy Mildew
  • White Mold

Harvest/Storage

  • Harvest sprouts from the bottom of the stalk when they reach about 1 inch in diameter.
  • Do not wash the sprouts before storing them, only right before use.
  • Keep in plastic for up to 5 days, in the refrigerator.
  • Protect the plant by mulching with straw or providing a cover if you plan to harvest into the winter.

Recommended Varieties

  • ‘Jade Cross’ is resistant to some diseases.
  • ‘Oliver’ is an early variety.
  • ‘Valiant’ produces consistent, uniform sprouts.

Recipes

  • Vegetable Curry
  • Tuscany Brussels Sprouts

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