Brussels sprouts look, taste, and grow like a mini cabbage and, like other Bras- sicas, are tolerant to northern climates and light winter frost. Although it may take up to three months for a harvest, sturdy and decorative 36” tall Brussels sprouts stalks will produce long after the warm season. These plants are grown as an annual vegetable if harvested for its edible first-year sprouts but, if grown for reseeding, will require full overwintering in the garden to produce flowers.
Sowing and growing:
Brussels sprouts are a cool weather crop able to be sown directly but, for earliest starts, begin indoors 6-8 weeks prior to final spring frost. Plant 2-3 seeds 1/2” deep per cell or 4-6” apart in the garden in organic, fertile, and well-drained soil with a pH of 6.0-7.0. Seeds germinate in 7-14 days, thinning out or transplanting best starts 24-30” apart in the garden once true leaves establish. Brussels sprouts mature into a sturdy 30-36” tall stalk without the need for staking or sup- port, but require consistent moisture and routine fertilizing. As sprouts emerge on the stalk, prune back yellowing leaves and lower half leaves for most robust sprout production.
Harvesting:
Most varieties of Brussels sprouts can be harvested about 90 days from sowing or when firm and 1-2” in diameter. Individual Brussels sprouts mature from the bottom-up, meaning the ripest and most mature sprouts will always be lower on the stalk until harvested. To harvest, simply cut with a knife or twist sprouts from the base, detaching them from the rest of the stalk. Stalks may be cut and harvested whole by cutting the entire plant off at the base when all sprouts are firm.