Brussels Sprouts

Brussels Sprouts

Spacing    

 Seasons      

Sun Exposure

        1 per sqft Fall, Winter Shade tolerant (4-8hrs)

 

Brussels sprouts are a late season treat with frost helping to sweeten the flavour. Brussels sprouts develop sprouts at the base of each leaf on a central stem. You can purchase brussels sprouts as transplants in the spring or fall or you can start them from seed indoors.

How do I Grow Brussels Sprouts?

Start your seeds indoors 10-12 weeks before the first fall frost date, and transplant when the seedlings are 4-6 weeks old.  The seeds can take about a week to germinate, but if you live in a colder climate, they may take longer.

To quicken the growing rate of your seedlings, keep them protected under row covers. Brussels sprouts will need lots of phosphorus, so add an 1/3 cup of soft rock phosphate or steam bone meal to each forty quarts of container mix.

If you find that your brussel sprouts are growing slowly or they develop a purple color on their leaves, then fertilize with them with liquid fish emulsion every two weeks. Once mature, you can remove the tips of the plant to encourage the plants to mature its sprouts, especially if you want to have a harvest before the hard freeze sets in.

Companion Plants

Celery, dill, camomile, sage, peppermint, rosemary, onions, and potatoes, hyssop, thyme, wormwood, and southernwood are great for repealing cabbageworm

Harvesting

Brussels sprouts can be harvested anytime until the hard freeze sets in.  You can harvest the low sprouts by breaking off the leaf and picking the sprouts.  The sprouts higher up on the plant will continue to grow.  You’ll know when your brussels sprouts are ready to harvest once they have reached at least an inch in diameter. 

Brussel sprouts are past their prime when their leaves begin open and they have lost their firmness.  You can store your brussel sprouts in cool, dark place like a root cellar or you can freeze them. 

Nutrition

1 cup: Vitamin C (125%), Vitamin K (195%), Vitamin B6 (10%), Folate (13%), Manganese (15%), Potassium (10%), Iron (7%)

Preparing and using

Brussels Sprouts can last a long time once harvest if kept in a dark, dry place. Try pulling up the entire plant and storing it. The sprouts will last longer if they remain on the stalk. They are a great addition to your winter meals. They can be roasted, boiled or fried any way you like! 

 

Helpful Tips and Tricks

They do well with a few hard frosts as their starches start converting to sugars making them taste sweeter. Because brussels can grow quite tall if you grow in a place where wind is an issue (ex. rooftop) consider putting a tomato cage around them for extra support.