Brussels Sprouts
Brassica oleracea, Gemmifera Grp. (BRASSICACEAE)
Planting, Growing, and Harvesting
Brussels Sprouts
You’ll find everything you need to know to plant and grow Brussels sprouts in the accompanying table’s tabs:
-
- How many Brussels sprouts to plant
- Growing conditions for Brussels sprouts
- When to plant Brussels sprouts
- How to plant Brussels sprouts
- Watering, fertilizing, and pruning Brussels sprouts
- Companion plantings for Brussels sprouts
- How to harvest, store, and use Brussels sprouts
Growing Brussels Sprouts
Brussels sprouts are a cool-season vegetable. Small, cabbage-shaped sprouts, 1–2 in. (25–50 mm) wide, grow in alternating rows along an upright, thick stalk, to 3 ft. (90 cm) tall, bearing broad, toothed leaves. Sprouts mature from the bottom up; use them as they mature or pinch the stalk when 20 in. (50 cm) tall to force its sprouts to mature together.
Cool temperatures enhance and sweeten the flavor of the sprouts. Fresh Brussels sprouts are an excellent raw appetizer when halved and accompanied with an herb-seasoned sour cream dip. A cole-family vegetable.
Brussels Sprouts Plant and Care Guide
How Much to Plant
Allow 1 plant per household member, yielding 50–75 sprouts.
How to Plant
Seed germinates in 10–15 days.
Average Climates: Sow seed indoors 16–20 weeks before the last frost and harden seedlings 5–7 days before transplanting. Set out seedlings in partial shade when soil warms to 50–85°F (10–29°C).
Mild-Winter Climates: Plant in autumn, after heat has broken.
Autumn–Winter Gardens: Sow seed from May–July or transplants from June–August for harvest in autumn–winter.
Sow seed 1/4–1/2-in. (6–12-mm) deep, 2 in. (50 mm) apart, thinning to 12–18 in. (30–45 cm) apart, in rows spaced 24–30 in. (60–75 cm) apart.
Best Conditions for Growth
Growing temperature: 45–75°F (7–24°C).
Soil Type and Fertility
Moist, well-drained soil. Fertility: Rich. 6.5–7.5 pH. Prepare soil at least 18 in. (45 cm) deep. Rotate plantings with legumes to avoid nitrogen depletion.
Proper Care
Moderate. Keep evenly moist; avoid wetting foliage. Fertilize monthly with 10–10–10 formula. Mulch. Cultivate. Aphid, cabbage looper, cabbageworm, cutworm, root maggot and powdery mildew susceptible.
Pairing Recommendations
Beets, celery, herbs, onions, and potatoes.
Maturity, Picking and Gathering
100–110 days. Pick sprouts as they ripen when 1–1-1/2-in. (25–38-mm) wide and still tight, cutting each at the base of the sprout stem. Water the evening before harvest for mildest flavor. Best flavor after frost. Tender young leaves growing between sprouts may be eaten raw or steamed as greens. In late autumn in cold-winter climates, cut remaining stalks, strip them of leaves and hang them upside-down in a cool, dry place. You’ll have fresh sprouts all winter long.
How to Store and Preserve
Fresh in vegetable keeper of refrigerator for 3–4 weeks; blanched and frozen, 4 months. A few V-shaped cuts through the core will free the tightly closed leaves of the sometimes bitter core; steam or sauté the leaves lightly with a drizzle of olive oil for a warm salad or mix them with other vegetables for a vegetarian entrée.