Brussels sprout

Growing Brussels sprouts offers several advantages:

• Nutrient-packed: Brussels sprouts are rich in vitamins C, K, and A, as well as fiber and antioxidants.
• Cool-weather crop: They are perfect for fall and winter harvesting, thriving in cooler temperatures.
• Extended harvest: Brussels sprouts produce multiple buds per stalk, providing high yields over a long period.
• Storage-friendly: Properly harvested and stored Brussels sprouts have a long shelf life.
• Versatile in cooking: Their mild flavor makes them suitable for a wide range of recipes.

There are several varieties of Brussels sprouts to consider, each with unique characteristics:

• Jade Cross: A hybrid variety known for its compact size and disease resistance.
• Long Island Improved: A popular heirloom variety producing flavorful, medium-sized sprouts.
• Red Bull: A striking red variety with a slightly nutty flavor, adding visual interest to dishes.
• Diablo: A hardy variety that produces uniform sprouts and tolerates cold weather well.
• Catskill: A large, traditional variety ideal for home gardens.

Growing Brussels sprouts requires patience and proper care. Follow these steps:

1. Timing: Start seeds indoors 4–6 weeks before the last spring frost, or plant directly outdoors in early summer for a fall harvest.
2. Soil preparation: Use fertile, well-draining soil with a pH of 6.0–7.5. Incorporate compost or aged manure to enrich the soil.
3. Spacing: Plant seedlings 18–24 inches apart in rows, leaving at least 36 inches between rows.
4. Watering: Keep the soil consistently moist but avoid overwatering to prevent root rot.

To ensure a successful harvest, provide these optimal conditions:

• Sunlight: Brussels sprouts need full sun, although they can tolerate partial shade.
• Temperature: They thrive in cooler temperatures, ideally between 45°F and 75°F. Frost can even enhance their flavor.
• Fertilization: Use a nitrogen-rich fertilizer during the early growing stages, switching to a balanced fertilizer as the sprouts develop.

Brussels sprouts are ready for harvest when the buds are firm, green, and about 1–2 inches in diameter.

1. Start from the bottom of the stalk, where the sprouts mature first, and work your way upward.
2. Snap or cut off the sprouts at the base.
3. Leave the plant intact for additional harvests, as the upper sprouts will continue to mature.

Proper storage keeps Brussels sprouts fresh and flavorful:

• Refrigeration: Store unwashed sprouts in a perforated plastic bag in the refrigerator for up to a week.
• Freezing: Blanch sprouts in boiling water, then freeze for long-term storage.
• Root cellar storage: In a cool, humid environment (32–40°F), sprouts can last several weeks if kept on their stalks.