Brussels Sprouts (Brassica oleracea var. gemmifera)
Brussels sprouts belong to the cabbage family and are closely related to cauliflower, broccoli, kale, and collards. The edible portion of this crop is the "bud" or small cabbage-like head which grows in the axils of each leaf. More rarely, the tops are also used for greens.
Temperature
Transplanting is recommended and common with many brassica plants, but Brussels sprouts may be seeded directly. Cooler weather is best for sprouting, and when soil temperatures range from 45 to 80°F, they will sprout from seed.
Spacing
Brussels sprouts should be planted or transplanted into rows 24–36 inches apart at a depth of ½–1 inch with 15–18 inches between plants.
Soil
Grown successfully on a wide variety of soils; Brussels sprouts perform best on medium to heavy soil that is high in organic matter. The recommended pH is slightly acidic to almost basic at a range of 6.0–6.8.
Harvest
Cut off the top of plants when the lower sprouts are around ¼- to ½-inch in diameter. This is referred to as “topping.” It takes about 30 days for sprouts to develop after topping.
“Kiting” is a management practice that removes the lower leaves as sprouts develop. Doing this in combination with topping aids in developing a uniform sprout formation. Extended production is possible, and although plants can tolerate cold temperatures around 20°F, they become unmarketable as the sprouts turn dull purple-green.
Sprouts should be harvested when they are ¾-inch in diameter, compact, and bright green, as these yield tender and flavorful sprouts. In the commercial market, sprouts are harvested between 1 and 1½ inches in diameter. Successive harvest of individual sprouts or harvesting the entire plant in a single harvest are the two ways Brussels sprouts can be harvested.
For more information, please see links below:
- University of Arkansas - Brussels Sprouts Production
- University of Kentucky - Brussels Sprouts Guide
- Utah State University - Brussels Sprouts
- University of Illinois - Brussels Sprouts
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