Growing Brussels Sprouts
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Brussels sprout plants take up a fair amount of space, they are certainly worth it – nothing better than homegrown! The sprouts, which look like mini cabbages, form along the 2- to 3-foot stems under umbrella-like foliage, and need up to 100 days to mature. Brussels Sprouts are a cool weather crop that grow best at around 60°-65° F. Brussels sprouts survive freezing temperatures better than hot spells. Time your plantings so that overnight fall frosts will bring out the sprouts’ sweetness. Generally treated like broccoli or cauliflower, Brussels sprouts prefer well-drained soil and too much nitrogen will make for lots of leaves but not so much on the sprouts. They want regular and generous watering. Plant into soil recently amended with good fertile organic matter.
To start your Brussels sprout plants from seeds sow seeds 1/2 inch deep. Generally around May-June or count back approximately 100 days for maturity from early frost in winter in your area. When seedlings are 5 to 7 inches tall, space or thin them to 2 feet apart. Set transplants deeper than they grew originally – bury 2 – 3 inches into the soil, with the lowest leaves just above the soil. Firm the ground around the plants, and water well. Mulch well to retain soil moisture, and hand pull any weeds to avoid damaging the shallow roots of the sprout plants. Feed lightly once or twice a month with compost tea or seaweed extract. Stake in areas with strong winds. The leaves will turn yellow as sprouts mature; remove these leaves as they fade to give sprouts room to develop. Harvest once Brussels Sprouts are about 1 – 2 inches in diameter, harvest them as they mature from the bottom of the stalk upward. Remove sprouts by twisting them from the stem.
Problems with bugs?
Use a simple solution of dish soap and water, add garlic cloves and rhubarb leaf if you have them handy, spray infested plants frequently.
Simply boil 1 rhubarb leaf with 2 – 3 garlic cloves in a small pot of water (about 1 liter of water), once cool strain into spray bottle and add 2 tablespoons of dish soap.
The rhubarb acts as a natural pesticide, the garlic deters pests and the dish soap helps it all to stick to the leaves. This solution works great for most pest problems in the vegetable garden!