Many people tend to think of Brussels sprouts as small cabbages, but few people realize that they actually are. These buds are actually a cultivar of wild cabbage whose “roots” go back to Belgium in the 1200’s. This hardy vegetable does best in cooler climates, and even benefits from a bit of frost (down to 25 degrees F). Often started in the fall for harvest the next season, they can be grown for summer crops as well. This open-pollinated heirloom variety from Long Island is one of the most popular, known for heavy yields. They can be grown in the ground or in containers.
Growing Information: Some growers will start in early spring for summer harvest. Others start indoors and plant outside 4-6 weeks before the first fall frost to benefit from the cool weather effect on taste. In warmer climates, they are started in the fall for winter or late spring harvests. Seeds should be planted at a depth of 1/8”. Choose a well-drained soil, high in organic matter with a Ph between 6 and 7.5. Space plants 6” apart in full sun. Removing the lower leaves will help the production of sprouts by diverting energy into that process. Crop rotation will help prevent disease in the coming years.
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