Growing Brussel Sprouts

Brussels sprouts are somewhat more hardy than cabbage and will live outdoors over winter in the milder sections of the U.S. They may be grown as a winter crop in the South and as early and late as cabbage in the North. The sprouts, or small heads, are formed in the axils (the angle between the leaf stem and the main stalk) of the leaves.

Transplant in early summer to midsummer about the same time that you would plant late, long-season cabbage. The seed should be sown in a protected location in seed flats, 4 to 5 weeks before transplanting. Transplant the seedlings to the permanent garden location when space and time allow; but at least 90 to 100 days before the first frost date for your area.

Space plants 24 to 36 inches (60 to 95 cm) apart in the row, or 24 inches (60 cm) in all directions in beds. Cover seeds 1/4 to 1/2 inch (6 to 12 mm) deep and transplant the seedlings when they are about 3 inches (7.5 cm) tall. Do not allow transplants to become stunted in the flats before transplanting.

Brussels sprouts are grown much like the related cole crops, cabbage and broccoli. Apply one side-dress application of nitrogen fertilizer when the plants are 12 inches tall and water to keep the crop growing vigorously during the heat of summer. Without ample soil moisture, the crop fails.

Farther north, it can be grown as an early summer crop and as a late fall crop for storage. Brussel sprouts can be grown throughout practically the entire United States and much of Canada.

Both compost and commercial fertilizer should be liberally used. In addition to the applications made at planting time, a side dressing or two of nitrate of soda, sulfate of ammonia, or other quickly available nitrogenous fertilizer is advisable.

These may be applied sparingly to the soil around the plants at intervals of 3 weeks, not more than 1 pound being used to each 200 sq feet (20 sq meters) of space, or in terms of single plants, 1/3 ounce (9 gm) to each plant. For late Brussel sprouts the supplemental feeding with nitrates may be omitted.

Some gardeners believe that the sprouts develop better if the lowermost six to eight leaves are removed from the sides of the stalk as the sprouts develop. Two or three additional leaves can be removed each week, but several of the largest, healthiest, fully expanded upper leaves should always be left intact on top to continue feeding the plant.

For summer harvest, you must plant transplants of an early, heat-resistant variety in very early spring. Sprouts maturing in hot weather or under dry conditions are more likely to develop bitterness. Fall production is the most practical and rewarding in most parts of the country. As the heads begin to crowd, break the lower leaves from the stem of the plant to give them more room.

About 3 weeks before harvest, the plants may be topped (the growing point removed) to speed the completion of sprout development on the lower-stem area.

The small sprouts or buds form heads one to two inches (2.5 to 5 cm) in diameter. They may be picked (or cut) off the stem when they are firm and about one inch (2.5 cm) in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

The fresher the sprouts, the better the flavor, so refrigerator storage should not exceed a day or two. Remove any damaged or irregular outer leaves and store fresh unwashed sprouts in plastic bags in the vegetable bin of the refrigerator.

Always leave the top leaves; the plant needs them to supply nourishment. For winter use in cold areas, take up the plants that are well laden with heads and set them close together in a pit, a cold-frame, or a cellar, with some soil tamped around the roots. Keep the stored plants as cool as possible without freezing.

Brussels sprouts should not be overcooked. The leaves cook faster than the core, you can cut an X in the bottom of the stem for more even cooking when cooking the sprouts whole. As a rule, when Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well.

Depending on size, cooking time should not exceed 7 to 10 minutes whether you are steaming, braising or boiling. Select sprouts of even size for uniform cooking. Large sprouts should be cut in half.