Growing Brussels Sprouts: A Long-Season Crop Sweetened by Frost

Brussels sprouts, a cabbage-family member, are protein- and vitamin-rich. They have a long growing season and are most successful as a fall crop—flavor improves after light frosts.

Planting Brussels Sprouts

• Start seeds indoors 6–8 weeks before last spring frost.
• Direct sow 4 months before first fall frost, or buy seedlings at nursery.
• Raised beds recommended for cool-season veggies, especially during seasonal transitions.
• Work fertilizer into soil a few days before planting/transplanting.
• Transplant seedlings 12–24 inches apart.
• Direct sow: ½ inch deep, 2–3 inches apart. Thin to 12–24 inches at 6 inches tall.
• Water well at planting/transplanting.

Care

• Fertilize 3 weeks after transplanting.
• Mulch to retain moisture and keep soil cool.
• Don’t cultivate—shallow roots are easily damaged.

Pests and Diseases

• Aphids
• Cabbage Root Maggots
• Flea Beetles
• Clubroot
• Downy Mildew
• White Mold

Harvest and Storage

• Harvest sprouts from bottom of stalk when ~1 inch diameter.
• Don’t wash before storing—only before use.
• Refrigerate in plastic up to 5 days.
• For winter harvest, mulch with straw or provide cover.

Recommended Varieties

• ‘Jade Cross’: disease-resistant.
• ‘Oliver’: early variety.
• ‘Valiant’: consistent, uniform sprouts.

Recipes

• Brussels Sprouts With Sun-Dried Tomatoes
• Cream of Brussels Sprouts Soup
• Brussels Sprouts and Celery Casserole