Rising Brussels Sprouts: They're Nutritious and Scrumptious!

Everything is cuter when it's tiny, right? Well, that makes Brussels sprouts the cutest vegetable ever! Unfortunately, despite their adorable size, these baby kale look alikes often get a bad rap, but that can usually be due to user error. Brussels sprouts release sulfur when boiled over, which is why so many people complain about the smell. When properly cooked, you will find that they have a tasty, nutty flavor. With a little love, care, and seasoning, growing Brussels sprouts can make them the stars of your garden and kitchen. So try them out!

Brussels sprouts gained its popularity and name in Brussels, Belgium. Although they date back to the 12th century, these little vegetables weren't brought to the United States until the 19th century. Today California grows most of the Brussels sprouts supply in the United States. However, you don't have to live in the Golden State to grow this cute vegetable.

In this guide, you will learn how to grow, harvest, and prepare Brussels sprouts. Follow our tips and you can change your mind about these delightful types of baby cabbage.

Good products for growing Brussels sprouts:

Brief instructions for care

If you grow Brussels sprouts during the cooler months, you will get great vegetables. Source: Clurross

Everything about Brussels sprouts

They look different, but Brussels sprouts are very closely related to kale, cauliflower, cabbage, and broccoli. These are all varieties of Brassica oleracea that are wild cabbage. Wild cabbage was grown in several groups, including our beloved Gemmifera sprout.

If you look carefully, you will find that Brussels sprouts have many similarities to the other Brassica groups. These vegetables store nutrients like no other, making them the healthiest foods you can eat. They also produce seeds through silique fruits, which are dry flaps that internally sow. Brassica vegetables are also usually biennial, meaning they bloom after two years of growth.

Brussels sprouts in particular are initially similar to cabbage. As they grow, the cabbage-like leaves shoot up onto a sturdy main stem that grows to 24-36 inches tall. The leaves continue to grow and hang over the stem. If you slide these leaves aside, you will see a tiny round Brussels sprout growing right out of the stem. At harvest time, the entire stem will be wrapped in sprouts.

There are many varieties of Brussels sprouts to choose from. For some classic green medium-sized sprouts, try the Dagan or Jade Cross varieties. You can also choose an early flowering variety like Churchill or Tasty Nuggets (the former has very small sprouts).

Of course, you can add a little more excitement to your garden by choosing a colorful variety. The plants Red Rubine and Redarling are beautifully colored red-violet. Or you can choose a bluer shade with the Falstaff variety. Most colored varieties have a slightly sweeter taste and retain their color when cooked.

Plant Brussels sprouts

A single Brussels sprouts plant develops. Source: El Cajon Yacht Club

We want to harvest shortly after the first autumn frost. Therefore, you need to plant the seeds around 4 weeks before this date. In most climates, this means planting the seeds in the ground in June or starting late bloomers indoors in May. If you live in a warm climate, plant the seeds in midsummer and harvest in late fall or early winter.

Start with well-drained soil and add some organic material to increase fertility. Then plant Brussels sprouts seeds ½ inch deep and 3-4 inches apart. When the seedlings have 5-7 thick leaves, you can transplant them outside or, if they are already in place, thin them to 18 inches apart.

Make sure your Brussels sprouts are in a place that gets lots of sun but no direct heat. You may also want to spread mulch over the base of the plant. This will help save moisture and keep the weeds out. Mulching or not, the soil should be pressed firmly without being compacted.

Brussels sprouts care

Young plants before they are spread out for full growth. Source: Metaphorical Platypus

You need to take extra care of your baby cabbages in order for them to thrive. Trust us, it's worth the effort!

Sun and temperature

Grow Brussels sprouts in a location that has at least 6 hours of sun. Keep them out of the shadows as this can stunt their growth. These are cool weather plants, so they grow best in zones 2-9. The ideal temperature range is between 45 and 75 ° F, although they are somewhat flexible. However, prolonged heat waves can make the sprouts taste bitter.

The Brussels sprouts plant can tolerate light frosts, so usually overwinter well in warm climates where winter isn't much below 20 ° F. In colder locations, they are best grown as annuals.

Water and moisture

Create a balance by keeping the soil evenly moist without watering it. Depending on the temperature, you should give the Brussels sprouts 1 to 1.5 inches per week. To keep the plants healthy, water only at the base to keep the leaves and stem dry. A drinking hose is very useful for this task.

It is also recommended to keep your plant hydrated in the morning so that your plant has the moisture it needs for the day. These sprouts need a lot of water in warm weather. So if you start them in the summer keep the soil moist until the weather cools down.

ground

Plant in loamy soil that drains quickly. If it's not already biologically rich, work with well-composted organic matter before planting. These plants love both cow and horse manure and vegetable compost. This vegetable prefers a neutral or slightly alkaline pH of the soil, but grows well in soils with an acidity of up to 6.5.

Fertilize

When the plant is established, it sends out a tall stem. Source: Garnfresser

Fertilize your Brussels sprouts plants at least twice during the growing season. Dress once when the plants are about three feet tall. After that, you can apply fertilizer every 3-4 weeks or every 3 weeks if there is constant rain.

Aim for a nitrogen-rich fertilizer, but don't try to go overboard. Too much nitrogen leads to too much leaf growth and too few sprouts along the stem. A 10-20-10 or 13-13-13 will work. For lower NPK organic options, pick a 5-5-5 or a 5-7-5 and apply it about every two weeks. The addition of blood meal prior to planting can provide an initial nitrogen spike for the plants to be used for development.

clipping

Pruning is not a necessary part of growing Brussels sprouts, but can be helpful if used at the correct stages of Brussels sprouts growth. You can extend the growing season and encourage your plants to produce better sprouts by redirecting the plant's energy through pruning.

When the first sprouts begin to grow at the bottom of the stem, cut off the bottom 5-8 leaves of the plant. Brussels sprouts absorb the energy and nutrients sent to these leaves and feed them into sprout growth. Continue this process regularly as the lower leaves turn yellow and begin to die. Remember, however, never to remove more than 3/4 of the leaves, otherwise you could damage the plant.

Multiplication

The Brussels sprouts plant is biennial, which means it takes two years to mature and sow. In order to Save seeds From your plant, you need to let it hibernate and bloom the following fall. The top of the plants blooms with yellow, cross-shaped flowers (hence the name cruciferous). During ripening, seeds form in siliques, the dry, valve-like fruits.

If left alone, the siliques will eventually tear open allowing the seeds to spread. You must harvest the siliques before this happens or you will fight the birds for the seeds! Just cut off the siliques and crack or cut them open. Store the seeds in a dry place and use them within 4 years.

Some gardeners were lucky propagate the actual sprouts – even the ones bought in the supermarket! The process is simple, but it can take a while as Brussels sprouts grow slowly.

Trim a sprout neatly as close to the stem as possible. Then stand it upright in clean water so that only the base is submerged. A simple setup is to fill a plastic bottle to the top and place the sprout on top of the opening. Keep the water level high and the scion will begin to form white, fibrous roots. At this point, you can transplant the cut into the ground or move it to a permanent hydroponic facility.

Harvesting and storing

It's easier to remove the sprouts from smaller stem sections. Source: umami

Who would have thought that early fall would bring pumpkin, squash and sprout harvests? Your veggies will go from the floor to the plate in no time!

harvest

Frost actually improves the taste. So wait until after the first autumn frosts to harvest Brussels sprouts. During preparation for winter, the lower leaves turn yellow, and the plant sows when it is two years old. The sprouts ripen from bottom to top and should be about an inch long, depending on the variety. If left on the stick too long, they can crack and develop a bitter taste.

Harvesting Brussels sprouts is easy. You can pick the sprouts one at a time by pulling them off the stem with a twisting motion. Or you can cut off the stem at the base and keep the rungs in place until you are ready to use them. You may also want to harvest the leaves, which are excellent substitutes for cabbage.

If you're lucky, you might get a second, smaller crop after the harvest. You can encourage this by using straw mulch and row covers to extend the growing season a little longer.

storage

Brussels sprouts become stronger and more bitter in taste as they ripen, so they taste best when eaten within 3-4 days of harvest. However, they can last a week or more if kept in a plastic bag in the sharper drawer of your refrigerator. Discard any rotting or yellow leaves before storing them. Do not wash the Brussels sprouts until you are ready to use them. Keeping the Brussels sprouts on the stem until you cook them will help the Brussels sprouts stay fresh longer.

You can easily store Brussels sprouts in the freezer for up to a year. If you want an optimal taste, blanch the sprouts beforehand. If not, just soak them to remove dirt. Pat the sprouts dry and place in a resealable freezer bag.

Troubleshooting

Most problems with learning to grow Brussels sprouts can be cured by following care instructions and changing plants with non-cruciferous plants each year. However, accidents do occur. So here is what to look out for.

Growing problems

When you sprout Brussels sprouts Plants don't grow and / or only produce a few sprouts, they most likely need more nutrients. Keep the soil full of organic matter and apply fertilizer as needed.

Another potential problem is this fluffy or non-compact sprouts. This usually leads to soil infertility, loose soil, or the variety. Brussels sprouts need to be firmly anchored in the ground so you can peel off a leaf without the whole plant showing up. It has also been found that hybrid varieties tend to be best for making compact sprouts.

Harvesting before the weather turns cold often leads to this bitter tasting sprouts. For best taste, wait until after the first frost to harvest and plan your planting after that. You may also want to check that the strain you are using matches the sweetness you want.

Pests

Cabbage worms and Cabbage grinder love their cruciferous vegetables, and Brussels sprouts are no exception! These larvae chew holes through the leaves and cause spots on the underside. If you notice these worms hanging around your plants, use some BT or pyrethrin spray to clear them up.

Flea beetle put their eggs in the ground and slurp the leaves. You can wipe them off with spinosad or pyrethrin spray. Prevent them from attacking your plants by using floating row covers or neem oil.

At the other end of the Brussels sprouts plant, Root maggots likes to set up a camp underground. These immature flies feed on the plant, causing it to yellow, weaken, and eventually die. You can prevent these pests by changing your crops every year and tilling the soil after you harvest Brussels sprouts. In existing populations, beneficial nematodes can help you control your maggot problem.

Diseases

Blackleg is a dangerous mushroom that prefers warm and humid conditions. It can stunt the growth of your sprout, decrease the yield, and even kill the plant. There is still no foolproof cure for this fungus, so it is important to take preventative measures. Keep your plants dry and remove any debris on the soil. Also, clean your garden tools after each use as the fungal spores can easily jump on them.

If you still have a black legs problem destroy all infected plant material and do not plant it in this soil for at least 4 years. You may want to solarize the soil as an extra precaution.

Black rot is a bacterium that causes the leaves to turn yellow in a V-shape. If left untreated, it can prove fatal to plants. As with Schwarzbein, you should keep your plants dry. Infections can be treated with copper fungicide, although prevention is the best cure.

Brussels sprouts are also prone to Alternaria leaf spot. You will notice damp, dark spots on the plant, often with a yellow ring around them. Focus on prevention by applying neem oil or Bacillus subtilis spray. If the disease has already invaded your plants, treat it with copper fungicide or a sulfur-based fungicide.

frequently asked Questions

A lot of farmers just cut the stem and sell it, sprouts and everything. Source: sreherdina

Q: Will Brussels Sprouts Make You Fart?

A: Brussels sprouts are high in cellulose, which makes it difficult for our digestive systems to break down. Yes it can happen. The good news is that if you eat lots of vegetables on a regular basis, your system will adjust and you will no longer have to worry about being gassy.

Q: Which country eats the most Brussels sprouts?

A: Britain loves her sprouts! In 2015, only one city consumed 1.4 million Brussels sprouts.

Q: Are Brussels sprouts just small heads of cabbage?

A: No, although they are closely related. Unlike cabbage, which settles on the ground, Brussels sprouts grow on the side of a long stem with flowers.

Q: How many Brussels sprouts can you get from one plant?

A: It depends on the strain, but most will produce 50-100 sprouts. That's 3-4 pounds of green goodness!

The green fingers behind this article:
Rachel Garcia
Juicy fanatic
Lorin Nielsen
Lifelong gardener