Spring planting doesn’t start when the air feels warm, It...Read More
Long Island Brussel Sprouts are a delicious and classic vegetable that are actually among the same species as cabbage. This annual vegetable reaches 2 to 3 feet tall with numerous round sprouts on each stalk. Most people tend to cut off the 1 to 2 inch sprouts for eating and discard the stalk, but the stalk is edible as well! Both the sprouts and the stalk have a savory and earth cabbage flavor, but the sprouts tend to be much more tender than the tough stalk. Long Island Brussel Sprouts taste wonderful when roasted, fried, steamed, or even thinly shredded in salads. The stalk is best when cooked for longer and can also make a great addition to veggie or meat stocks for a rich and earthy boost of flavor.
NAME: Brussel Sprouts (Brassica oleracea var. gemmifera)
VARIETY: Long Island
DAYS TO MATURITY: 90 – 100 days
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 3 – 11
SUNLIGHT: Full Sun
SOIL: Well-draining, rich soil with a pH 6.0 – 7.0
SPACING: 18 – 24 inches
PLANT HEIGHT: 18 – 28 inches
TEMP: 40 – 85ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
Start seed indoors 3 to 4 weeks before your last local spring frost
Sow seeds in nursery flats or cell trays, 1/4 inch deep, 2 seeds per cell
Keep temperatures between 65-70ºF until germination, which will take 5 to 12 days
Once seedlings emerge and grow 2 to 4 true leaves, harden off seedlings for several days. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process)
After hardening off, transplant seedlings outside in a full sun area, space 18 inches apart
You can sow directly outdoors once night temperatures stay above 55ºF and daytime temperatures above 60ºF
Sow 2 seeds every 4 inches, 1/4 inch deep, in rows spaces 18 inches apart
Keep soil moist until germination which should occur in about 10 days
Once seedlings grow a few inches tall thin out the weakest seedlings so each plant is spaced a minimum of 18 inches apart
Prepare the planting area by loosening the soil to a depth of at least 12 inches and removing any debris or weeds.
If heavy winds threaten the plant, provide a stake for support.
If aphids appear, wash them off them with a strong stream of water from a hose.
Brussels sprouts mature from the bottom-up, meaning the ripest and most mature sprouts will always be lower on the stalk until harvested.
As the leaves on the stem turn yellow, take them off so that the sprouts can freely develop.
To encourage larger sprouts, pinch off the growing tip of the main stem once the plants reach about 18 inches in height.
Harvesting Brussels Sprouts is typically done when the sprouts are firm and about 1-2 inches in diameter. Twist them off the stem from the bottom up; sprouts about 1 inch in diameter are the most tender.
To continue harvesting sprouts after frost, hang the entire plant upside down in a cool place; sprouts will continue to mature for a few more weeks.
After harvest, Brussels Sprouts can be blanched and frozen for longer storage, or used fresh in a variety of culinary dishes.
