Brussels Sprouts

Scientific Name: Brassica oleracea var. gemmifera

Common Name: Brussels Sprouts

Vegetable Type: Brassica

Exposure: Full sun to partial shade

Soil Type: Well-drained, fertile soil with a pH between 6.0 and 7.5

Maturity Time: Approximately 90 to 100 days after transplanting

Planting: Brussels sprouts are typically started indoors from seeds 12-14 weeks before the last expected frost date. Transplant seedlings into the garden once they have several true leaves. Alternatively, you can purchase transplants from a nursery. Plant them in the garden in early spring for a fall harvest.

Spacing: Plant Brussels sprouts 18-24 inches apart in rows spaced 24-36 inches apart.

Height: Brussels sprouts plants can grow up to 2-3 feet tall.

Width: Each Brussels sprouts plant typically has a spread of around 18-24 inches.

Culinary Uses: Brussels sprouts can be roasted, steamed, sautéed, or even eaten raw. They have a mild, slightly bitter flavor and pair well with savory ingredients like bacon, garlic, and parmesan cheese.

Flavour Profile: Slightly nutty, mildly bitter flavor.

Nutritional Benefits: Brussels sprouts are high in fiber, vitamins C and K, and antioxidants. They are also low in calories.

Companion Plants: Brussels sprouts are part of the brassica family and grow well with other brassicas like cabbage, kale, and broccoli. They are also compatible with aromatic herbs like thyme and sage.

Pests and Diseases: Common pests include aphids, cabbage worms, and cabbage loopers. Diseases such as clubroot and black rot can also affect Brussels sprouts. Practice crop rotation, use row covers, and monitor plants regularly to prevent and manage pest and disease issues.