Brussel Sprouts

• Light: Sunny
• Soil: Well-drained loam with high organic matter
• Fertility: Rich
• pH: 5.5 to 6.5
• Temperature: Cool (60 to 65 degrees F.)
• Moisture: Keep moist, but not waterlogged

• Planting: Set out transplants in late summer and avoid spring planting
• Spacing: 12 to 18 inches X 24 to 30 inches
• Hardiness: Hardy biennial
• Fertilizer needs: Heavy feeder; sidedress 1 1/2 tablespoons ammonium sulfate 21-0-0) per 10 feet of row 2 to 4 weeks after planting or when plants are 12 inches high; fertilize every 3 to 4 weeks thereafter.

Brussels sprouts are grown for harvest in late fall and early winter because cool weather during maturity is essential for good flavor and quality. Brussels sprouts are tall (sometimes 2 to 3 feet), erect biennials that are grown as annuals. The sprouts develop in the leaf axils and mature along the stalk. The lowest sprouts mature first and should be harvested when firm and 1 1/2 to 2 inches in diameter. The lowest leaves may be removed to permit sprouts to mature. New varieties are being developed for improved production.

Common Problems

• Diseases: Yellows or Fusarium wilt; black rot; mildew
• Insects: Cabbage root fly maggots; cutworms; cabbage worms; cabbage looper worms; flea beetles; aphids
• Cultural: Sprouts developed during hot weather have loose tufts of leaves instead of firm heads; crop failure can also be because of water stress

• Days to maturity: 80 to 120 days from transplanting
• Harvest: For best flavor, pick after frosty weather when sprouts are hard and compact, deep green, about 1 to 1 1/2 inches in diameter; twist or snap sprouts off the stalk; lowest sprouts mature first.
• Approximate yields: (per 10 foot row) 4 to 6 pounds
• Amount to raise per person: 5 plants
• Storage: Cold (32 degrees F.) moist (95 percent RH) conditions for 3 to 5 weeks
• Preservation: Freeze