Homegrown Brussels Sprouts

Fresh homegrown Brussels sprouts are so fun to grow! It is a delight to harvest in the late fall when gardening season is almost over. Try some delicious recipes with Brussels sprouts.

Why grow Brussels sprouts

Brussels sprouts are one of the last treats of the garden year. The plants are hardy and tolerate heavy fall frosts, so they keep standing long after the tomatoes and beans are done.

They do ask for patience. A plant spends most of the season building a tall stalk and big leaves before the little sprouts fill out along the stem. The reward is a harvest you can pick a few sprouts at a time, right when fresh garden vegetables are getting scarce.

When and where to plant

Choose the sunniest spot you have. Brussels sprouts need direct sun for at least 6 hours a day and do best with 8 to 10 hours. They are heavy feeders, so work in compost or other organic matter before planting.

Timing matters more than anything else. University of Maryland Extension recommends setting out 4 to 6 week old transplants 90 to 100 days before your first fall frost date. If you sow seed directly in the garden, add about 20 days. Planning for the sprouts to form in cool fall weather gives the best results, and bolting (going to flower too early) is one of the common problems.

How to plant Brussels sprouts

Most gardeners start Brussels sprouts from seed indoors and move the young plants outside. If you like starting your own seedlings, see starting seeds in soil blocks.

Set the transplants 18 to 24 inches apart, in rows 30 to 36 inches apart. That looks like a lot of room for small seedlings, but the plants grow tall and leafy by fall. Water them in well after planting.

Care: water, feeding and pests

Keep the soil consistently moist, especially during summer heat. A layer of mulch helps hold that moisture in. Side-dress with fertilizer 2 to 4 weeks after planting, or when the plants reach about 12 inches tall.

Watch for the usual cabbage family pests: imported cabbageworm, cabbage looper and harlequin bug. Check the leaves often, including the undersides, so you catch problems early.

As the sprouts start to form, removing the lowest leaves on the stalk speeds their development. Maryland Extension also suggests topping the plants (cutting off the growing tip) when the lowest sprouts are about 1/2 inch in diameter.

Harvesting

Sprouts mature from the bottom of the stalk up. Pick the lowest ones first, when they are firm, compact, deep green and about 1 to 1 1/2 inches across. Twist or snap them off the stalk, and harvest them before their leaves start to yellow.

There is no rush to finish. Harvesting after frosty weather improves the flavor, which is why late fall is such a good time to enjoy them.

Storing Brussels sprouts

Fresh sprouts taste best within a day or two in the refrigerator. In cold, humid storage (32°F and 95% relative humidity) they can keep for 3 to 5 weeks. To read more about keeping the harvest through the winter, see cold room storage for fruit and vegetables.

Brussels sprouts can also be blanched and frozen. Follow the directions for blanching times from the National Center for Home Food Preservation (linked below).

Recipes with homegrown Brussels sprouts

• Elegant Brussels Sprouts Quiche
• All recipes with Brussels sprouts

Brussels sprouts questions