Brussels sprouts are a cruciferous vegetable which can be grown as either an annual or perennial. The buds are best harvested after a hard frost since cold spells below freezing enhance the appearance and flavor of this vegetable. The green, tightly leafed buds resemble tiny heads of cabbage which grow to about 2.5-4cm or 1-1.5 inches in diameter. They grow in a spiral fashion off long thick stalks which grow to a height between 60-120cm or 2-4 feet. There are many cultivars available including earyl, midseason, lateseason, and dwarf. Green and red cultivars are available. There are organic cultivars available.

Seed to Harvest – 20 weeks

Cultivation and ideal location: Brussels sprouts prefer well drained, fertile soil with a pH of 6.5-7.5. Full sun is best and they do well when started from seeds in a greenhouse or seed bed and then transplanted to a growing field. If you live where there is a long cool growing season they can be planted directly into the ground, spaced about 2 feet apart. Brussels sprouts tend to grow best in colder climates where temperatures drop to below freezing.

Mulch can be effectively used to keep the soil moist and to discourage weeds. Brussels sprouts have a comparatively long growing season and buds are ready for harvest 90-180 days from planting. You will want to harvest toward the end of the growing season when the days are still warm but the nights hit a good frost.

Plant Care- Stake well on windy sites. Mound soil on stems as they grow. Remove diseased leaves.

Harvesting- Each Brussels sprout stalk can produce 1.1-1.4 kilograms or 2.5-3lb of edible buds. Each sprout may be hand-picked individually 5-15 at a time or an entire stalk may be cut and the sprouts then removed. After harvesting, Brussels sprout will keep 2-4 weeks at standard refrigerator temperatures.

Problems- Flea beetle, cabbage aphid, cabbage root fly, whitefly, cabbage caterpillar, clubroot, downy mildew, brassica white rust, and birds can affect Brussels sprouts.

Preparation- It is important not to overcook brussels sprout since vital nutrients are lost and a sulfur smell is released. Nutrients are best preserved when buds of similar size are steamed together for 6-7 minutes.

Nutritional Properties- Brussels sprouts are high in Vitamin A, Vitamin C, Vitamin D, folic acid, protein and fiber. Brussels sprouts also contain gluconsinolates which have antioxidant and cancer fighting properties.