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Brussels Sprouts

Brussels Sprouts

Brussels Sprouts is part of the cabbage and broccoli family therefore they have similar
growing needs. Tiny cabbage heads form from the ground upward in leaf axils along the central stem.
Introduction
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Head Director

Description

Optimal Time/Temperature for Germination:
Because Brussels Sprouts take three months to mature, they benefit from starting indoors six or seven weeks before the last frost. Plantings should be timed so that they mature by the first frost.
Optimal Soil Conditions:
Although they prefer full sun, Brussels Sprouts like cool, moist, but well drained soil rich in organic matter and nitrogen. Roots are close to the surface so caution is advised if cultivating between rows.
Seed Planting Depth, Spacing and Procedure:
Plant and tend the same as broccoli. Seedlings should be hardened off and transplanted into the garden from two weeks before to two weeks after the first frost. In areas with longer growing seasons, they can be direct sown into the garden, 1/2 inches. As with broccoli, the goal is to have plants 18 inches apart. As the sprouts form, pull out the lower leaves (they are edible) gradually removing them to about halfway up the stock/stem to allow more plant energy to develop the sprouts/tiny cabbages. To encourage sprout growth, pinch off the top of the plant (also edible) about two weeks before the first frost date or when the lowest sprouts are about 1 inch across.
Best Companion Plants and Plants that Hinder:
Brussels Sprouts benefit from the same companions as cabbage and broccoli, and are hindered by the same plants. Thyme, celery, dill, chamomile, sage,rosemary, onions and potatoes.

Growing Instructions

Crop Maintenance

Moisture Requirements & Solutions:
Need moist but not swampy soil. They do not like to be allowed to dry out. They would benefit from drip irrigation and mulching.
Weeding Needs & Solutions:
Mulching around mature plants is recommended to reduce weeds. Once the plants are large enough they are very tough and not easily overwhelmed by weeds.
Feeding Needs/Optimal Natural Fertilizers:
Brussels Sprouts are heavy feeders and need plenty of compost or well decomposed manure worked into the soil before planting. They benefit from monthly top dressing with worm castings and manure.
Pests, Diseases & Solutions:
Although Brussels Sprouts are subjected to the same pests as cabbage and broccoli, the problems are less severe because they mature after moths and caterpillars have gone for the winter. Crop rotation and inter-planting with companions helps to confuse insects.
When to Harvest/Number of days to maturity:
90 days to maturity. Once the sprouts are large enough harvest can be ongoing for a month or more, although the plant takes three months to fully mature. The harvest can be extended with crop covers
How to Harvest:
Brussels Sprouts are a hardy plant and the flavour of the sprouts improves with a light frost. Start harvesting the sprouts when they are about 1 1/2 inches across. Moving up the stem, continue to harvest the sprouts gradually until all are picked or the plant is killed by heavy frost.
Optimal Storage temperature and conditions:
Brussels Sprouts are best eaten fresh. Flavor and nutrition is greatly compromised with freezing. As with broccoli, they do not keep longer than five days in the fridge.
Optimal Preserving Procedures:
Before the soil freezes, the entire plant can be pulled and hung upside down in a cool, moist root cellar and the sprouts will stay fresh for 3-5 weeks.
Seed Saving:
Brussels Sprouts are biennial plants that produce seeds in the second year. To save seeds, allow your healthiest plants to overwinter in the garden with a thick layer of straw in colder regions. In the spring when the soil is workable, remove the straw. The plant will produce flower stalks and then seed pods. Allow the seed pods to mature until they are full and begin to turn brown. Cut off the mature seed stalks and hang to dry upside down with a paper bag over them.

Harvest and Storage

Notes

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