Thursday, December 26, 2019
Brussels sprouts are Old World cabbage relatives. They are grown for their tasty flower heads/buds. They are similar in taste to cabbage and kale. Brussels sprouts originated in the Mediterranean region and refined in Belgium. They were perfected as early as 1200AD. As with cabbage, they are a cool season crop and a biennial. They thrive in cool temperatures.
If you live in a warm winter zone, you would plant to harvest in the winter. Grow when temperatures range between 30 to 75 degrees F. For the rest of us, you would start indoors 4-6 weeks prior to last frost. Plant 1/4" deep with soil temps 65-75 degrees F for the fastest germination time. Seedlings should sprout in 3-10 days. Fertilize every 7-10 days with a liquid fertilizer. If direct seeding, sow 1/4" deep in late spring. Transplant 18-24" apart.
You can typically find transplants at big box stores or a neighborhood nursery, too.
Brussels sprouts are heavy feeders so plant them in well composted, well drained soil and side dress a few times during the season. Time to harvest varies on the variety, from 85-120 days.
To harvest, you pick from the bottom up when they are firm and about 1" in diameter. Cut off just below the sprout. The sweetest sprouts are the ones that go through a few frosts. You can also harvest the plant at one time by cutting off the top at the growing point when you have sprouts up and down the stalk and the bottom sprouts are 1/2" in diameter. They will mature in a couple of weeks.
Store your harvested sprouts at 36 degrees F and 100% humidity. Brussels sprouts wilt quickly. I would blanche and freeze immediately after harvesting.
Freezing the extras for winter
If you live in a warm winter zone, you would plant to harvest in the winter. Grow when temperatures range between 30 to 75 degrees F. For the rest of us, you would start indoors 4-6 weeks prior to last frost. Plant 1/4" deep with soil temps 65-75 degrees F for the fastest germination time. Seedlings should sprout in 3-10 days. Fertilize every 7-10 days with a liquid fertilizer. If direct seeding, sow 1/4" deep in late spring. Transplant 18-24" apart.
You can typically find transplants at big box stores or a neighborhood nursery, too.
Brussels sprouts are heavy feeders so plant them in well composted, well drained soil and side dress a few times during the season. Time to harvest varies on the variety, from 85-120 days.
To harvest, you pick from the bottom up when they are firm and about 1" in diameter. Cut off just below the sprout. The sweetest sprouts are the ones that go through a few frosts. You can also harvest the plant at one time by cutting off the top at the growing point when you have sprouts up and down the stalk and the bottom sprouts are 1/2" in diameter. They will mature in a couple of weeks.
Store your harvested sprouts at 36 degrees F and 100% humidity. Brussels sprouts wilt quickly. I would blanche and freeze immediately after harvesting.
Freezing the extras for winter
My favorite way to prepare Brussels sprouts is to slice them in half longways, coat with olive oil, salt and roast in the oven until soft. This really sweetens the flavor.
Brussels sprouts have the same diseases and insect pressures as cabbage. To prevent disease pressure, do not plant in same location for 5-7 years. Insects that are partial to brassicas are aphids, cabbage worms, loopers and root maggots, flea beetles and in some areas symphylans. For aphids, use ladybugs, a hard spray of water, Neem oil or pyrethrin. For cabbage worms, look for white butterflies; they lay yellowish colored eggs on the undersides of leaves. For light infestation, use Bacillus thuringiensis (B.t.). For heavy infestations, bait the worms by mixing B.t., bran and molasses together and spread around the base of the plants. For flea beetles, you can use floating row covers or Pyrethrin spray.
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