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.
Plant type: Vegetable
Sun exposure: Full Sun
Soil type: Any
Soil pH: Neutral
- 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.
- 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.
- Cabbage Root Maggots
- Flea Beetles
- Downy Mildew
- White Mold
- 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.
- ‘Jade Cross’ is resistant to some diseases.
- ‘Oliver’ is an early variety.
- ‘Valiant’ produces consistent, uniform sprouts.
- Vegetable Curry
- Tuscany Brussels Sprouts