Brussels Sprouts

Brassica oleracea var. gemnifera

Culture: Culture of Brussels sprouts is similar to cabbage. (See Cabbage Cultural Notes.) Sow seed 1/4 to 1/2" deep in flats or pots in early June. Then transplant to the garden as soon as several sets of leaves have developed. Northern gardeners can sow seeds indoors in mid-May for transplanting in mid June.

Harvest: As soon as the lower sprouts are harvested, break off the leaf below each sprout. Upper sprouts will continue to form. To produce a uniform harvest and to hasten maturity, top the plants when the lower sprouts are 3/4" in diameter. For a non-uniform extended harvest, remove the leaf at the base of each sprout as soon it reaches 3/8-1/2" in diameter. Brussels sprouts are cold-hardy to 0°F (-18°C) and their flavor is enhanced by frost. Do not top plants to be overwintered.

Storage: May be stored about a month in the root cellar if the plants are pulled out by the roots and most of the leaves removed.

Note: Days to maturity are from transplanting.

Seed Savers: Brussels sprouts will cross with broccoli, cabbage, collards, cauliflower, kale, and kohlrabi. Isolate by 1/8 mile for home use. For pure seed of small plantings isolate by 1/4 to 1/2 mile.

Packet: 2 g (about 625 seeds) sows 50' direct seeded or 300' as transplants.

Brussels Sprouts varieties

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