Brussels Sprout
- Family: Brassicaceae (Mustard)
- Season: Cool
- Ease of growing: Moderate
- Nutrient needs: High
- Water needs: Moderate
- Common propagation: Transplant
Seed facts
- Germination temperature: 45°F to 85°F
- Germination time: 4 to 20 days
- Viability: 3 to 10 years
Transplants
- Weeks to grow transplants: 4 to 6
- Start: April to May
- Plant out: mid-May to mid-June
Planning facts
- Typical spacing: 18” x 30”
- Square foot per plant: 2
- Time to harvest: 90 to 110 days fromtransplants
General
The brussels sprout plant is distinctive in thatit produces little green or red mini-cabbagesin the leaf axils of the stem. This plant, likekohlrabi, is among very few new vegetables – itwas unknown until about 400 or 500 years ago.It developed in the vicinity of Brussels, Belgium,where it gets its name.
Variety selection
Relatively few varieties are available frommost seed catalogs. Use faster maturing varietiessuch as Oliver (90 days from transplanting) if you are late getting plants going.
Preparation and planting
The best tasting brussels sprouts are grownin fertile soil, with plenty of irrigation, andharvested after fall frosts. Brussels sprouts inMichigan are usually grown from transplantsset out in mid-summer. They are hardy, andcan often be harvested well into December.As with its close relative – broccoli – cold falltemperatures result in a milder, sweeter flavor.This plant requires relatively high levels ofpotassium, so it’s advisable to run a soil test.
Care
See the broccoli tip sheet. It is recommendedthat the terminal bud be pinched in earlySeptember so that no more sprouts form,allowing existing sprouts to develop. Hotweather will give strong flavored, loose sprouts.
Major pests
Insects: Aphids, flea-beetles, cabbagemaggots, imported cabbage worm, cabbageloopers, diamondback moth.
Diseases: Black rot, downy mildew, alternaria.
Harvest and storage
As the season progresses, the sprouts beginto form on the lower portion of the plant first. Asthe leaves begin to turn a little yellow, break themoff, leaving about a 2-inch stalk. This will give thesprouts more room to develop. Harvest brusselssprouts when the heads are firm and 1 to 2 inchesin diameter. Each plant yields between 60 and 100sprouts. The leaves are also edible with a kale-likeflavor, and can be harvested after maturation.
Developed by James Manning, Undergraduate Research Assistant, and Daniel Brainard, Vegetable Extension Specialist; MSU Department of Horticulture; Gary Heilig, MSU Extension educator.
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