Stephen Albert
Quick tips to get Brussels sprouts growing in your garden.
Sowing: Sow Brussels sprouts seeds from spring to early summer in cold-winter regions; in warm-winter regions, sow from fall to spring. Start seed indoors 8 weeks before transplanting seedlings to the garden. Sow seeds in a warm, well-lighted location—in a bright window or under grow lights. Sow seeds 1/4″ (6 mm) deep in seed starting mix. Firm lightly and keep mix just moist. Seedlings emerge in 10-21 days at 50-85°F (10-29°C). Sow seed outdoors when the soil temperature is at least 60°F (16°C).
Growing: Seedlings can be transplanted into the garden when they are 4-5” (10-13 cm) tall. Move seedlings to a sheltered place outdoors to “harden off” 1 week before transplanting. Space plants in garden 24″ (61 cm) apart in rows 36” (91 cm) apart. Grow Brussels sprouts in rich, well-drained soil, in full sun. Give sprouts regular water keeping the soil evenly moist.
Harvesting: Brussels sprouts are ready for harvest 100-110 days after sowing, 80-90 days after transplanting. Harvest Brussels sprouts after frost (for best flavor) and through mid-winter in most areas. Pick when sprouts are firm and well-formed 1-1½” (25-38 cm) in diameter. First remove the leaves below the row of sprouts being harvested then twist the sprouts off stems. Store harvested sprouts in refrigerator for up to 3 weeks. You can blanch and freeze Brussels sprouts. They are excellent steamed, roasted, or sautéed.
See all detailed Brussels sprouts growing articles at Brussels Sprouts.
