Brussels Sprouts
Brussels sprouts are a close relative of cabbage, broccoli, and cauliflower, but slower growing. The best success in Kansas is to grow the “sprouts” — small heads that grow along the stem and resemble small cabbage heads — in the fall season by planting in early July. The sprouts are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool.
Para información en español, visite este sitio web.
How to Grow
Select early maturing varieties to maximize the potential for a good yield before frost. Heat tolerance and large sprout size are also desirable characteristics. Start the seeds indoors in early to mid-June, for transplanting out into the garden in early to mid-July. Plant to allow 90 to 100 days before first frost. Set plants about 18 to 24 inches apart. If planting in rows, allow about 36 inches between rows. Plant 3-5 Brussels sprouts per person for fresh use and additional 5-7 plants for storage, canning or freezing. Expect 5-8 lbs. per 10 feet of row.
- Sunlight: Brussels Sprouts prefer a sunny location with some protection from direct sun during the heat of the day in late summer.
- Temperature: Brussels Sprouts prefer temperatures below 70 degrees and are best as a fall crop. They tolerate freezes very well and the taste is better in cooler weather.
- Watering: Water Brussels sprouts deeply and infrequently while trying to maintain even soil moisture. About 1-2 inches of water are required per week. If possible use measures such as mulch, drip irrigation or soaker hoses to reduce the amount of water needed every week.
- Soil and Fertilization: Brussels sprouts prefer fertile, well-drained soil rich in organic matter for best growth.Apply ½ cup per 10 feet of row of nitrogen-based fertilizer (21-0-0) at 4 and 8 weeks after transplanting or thinning to encourage vigorous plant growth. Avoid applying additional nitrogen after sprouts begin to form. High nitrogen levels cause loose sprouts and splitting to occur. Place the fertilizer 6 inches to the side of the plants and irrigate it into the soil.
- Transplanting: Start seeds indoors 6-7 weeks before planting them outside. Once plants have several true leaves slowly start acclimating them to the outdoor conditions for a couple weeks prior to planting.
- Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of Brussels sprouts. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of plants can increase the severity of aphid infestations. Poor sprout development or flavor due to heat or inconsistent moisture is another problem. Try to maintain a consistent soil moisture with mulch and water through the summer.
Harvest and Storage
Snap or cut the sprouts from the stem when they are 1 to 1½ inches in diameter and are firm and compact. Sprouts near the bottom of the plant develop first. More sprouts will develop on the stem above. For more uniform sprout development along the whole stem, remove the growing point at the top of the plant when the lower sprouts begin to form (usually mid-late August). Sprouts can be harvested by breaking or cutting them off the stem. Brussels sprouts can be stored for 2-6 months at 32°F and 95% relative humidity. Avoid storing Brussels sprouts with apples, pears, or other ethylene producing fruits as bitter flavors will develop. Mature stalks can be left in the garden well into the autumn. Exposure to cool to cold temperatures improves sweetness and flavor. Brussel sprouts can be frozen or pickled to preserve them longer.
Recipes
Brussels sprouts are a healthy choice. They are a good source of riboflavin, iron and magnesium. Sprouts also supply dietary fiber and vitamins. Pick firm sprouts that are bright green in color. Fresh sprouts will need to be kept in refrigeration to prevent the leaves from turning yellow. Choose young sprouts as old sprouts have a strong, cabbage‐like odor. Avoid wilted and blemished sprouts and those with yellow leaves. Brussels sprouts can be cooked in a variety of ways including boiling, microwaving, baking, roasting, and steaming.
Cleaning and Preparing: Wash and remove wilted outer leaves. Trim stem ends to be flush with the bottom. Cut a small “x” in the base with a sharp knife. This helps the sprout to cook more quickly and evenly.
Maple Roasted Veggie Hash
Ingredients | Directions |
|
|
Recipe source: North Dakota State University Extension
Brussels Sprouts with Mushroom Sauce
Ingredients | Directions |
|
|
Recipe source: Purdue University Extension
Brussels Sprout and Pear Salad
Ingredients | Directions |
|
|
Recipe source: Alablama A&M and Auburn University Extension