Brussels sprouts are versatile vegetables that can be grown in a variety of climates and conditions. Not only are they delicious roasted or shaved in salads, but they are also high in fiber, protein, and nutrients. In this post, we’ll cover everything you need to know about growing Brussels sprouts, from starting seeds to caring for your plants, and even how to preserve your harvest. If you’re looking to grow these delicious little veggies yourself, here’s a guide to get you started:

Starting Seeds

Brussels sprouts can be started indoors 6-8 weeks before the last frost date, or directly sown in the garden 2-4 weeks before the last frost date. They can take up to 100 days to mature, so if you have a shorter growing season as I do, I suggest starting indoors. Whether starting seeds indoors or outside, sow them 1/2 inch deep in quality seed starting mix or rich soil. Keep the soil moist and warm during germination, and the seedlings should emerge within 7-10 days. If started indoors, place them under grow lights as soon as germination occurs.

Planting Outdoors

When the seedlings are about 4-6 weeks old and have developed their first true leaves, they are ready to be transplanted outdoors. Space them about 18-24 inches apart in rows 2-3 feet apart. Brussels sprouts prefer full sun but can tolerate partial shade. Brussels sprouts are a cool-season crop and grow best in temperatures between 60-65°F. Plant them outdoors in the spring, 2-4 weeks before the last expected frost date, or in late summer to early fall for a fall harvest.

They are also a great candidate for season extenders. Under frost protection, they can be planted outdoors up to 4 weeks before your last frost date! If you plan to succession plant, keep in mind how long they take to mature and when your first frost date is in the fall.

Care

Brussels sprouts require regular watering and well-draining soil. Water deeply at the roots once a week. They also need plenty of nitrogen to develop large, firm sprouts. I suggest adding a nitrogen-rich fertilizer before planting and apply once a month throughout the growing season. Bloodmeal is a great option.

Trimming

To encourage larger sprouts, trim back the lower leaves of the plant as it grows taller. This will allow more nutrients to go to the developing sprouts instead of leaf development. Using a sharp knife, cut the leaves as close to the stem as possible without damaging the sprouts.

Pests and Disease

Brussels sprouts are susceptible to pests such as aphids, cabbage worms, and flea beetles. To prevent infestations, use row covers or insecticidal soap. 

Diseases such as clubroot and black rot can be prevented by practicing crop rotation and maintaining proper soil drainage. Also, water at the base of the plant instead of overhead.

Harvesting

Brussels sprouts are ready to harvest when the sprouts are firm and about 1-2 inches in diameter. Begin harvesting from the bottom of the plant and work your way up. Remove the sprouts by twisting them off the stem or using a sharp knife to make a clean cut.

Alternatively, you can cut the whole plant off at soil level and store it in root cellar like conditions. This will give you the longest shelf life.

Storage and Preservation

Individual brussel sprouts that have been cut from the plant can be stored in the refrigerator for up to 2 weeks. They can also be blanched and frozen for later use. 

If you cut the whole plant it can last for up to a couple of months in a cool, dark, and humid environment.

Preservation Methods:

• Preservation
• Freezing
• Dehydrating
• Root Cellar
• Pressure canned
• Fermenting