Brussels Sprouts - Long Island
Packed in Resealable Long Life Mylar
Moisture Proof Packets
10+ Year Survival Seed Viability
- Category: Vegetable
- Type: Brussels Sprouts
- Variety: Long Island
- Family: Brassica
- Botanical Name: Brassica oleracea
- Hardiness Zones: 3,4,5,6,7,8,9
- Growing Difficulty: 3
- Soil PH: 6.0 to 6.8
- Fertilizer Requirements: Nitrogen
- Soil Type: Cool, Moist, Well-Draining
- Germination (days): 5 to 17
- Soil Temp for Germination: 45-85°F
- Lighting Conditions: Full Sun
- Days to Maturity: 90 – 120
- Planting Depth: 1/4”
- Distance Apart (in row): 18"
- Row Spacing: 18-24"
(SEE STARTING INDOORS)
14-16 WEEKS BEFORE FIRST FALL FROST
Sow indoors for the best crop. Although it's possible, it is not advised to grow a summer crop of Brussels Sprouts. Plant outdoors when seedlings reach 4 to 6 inches in height with 2 to 4 leaves. Set transplants deep to where the lower leaves are just above the soil.
Brussels Sprouts enjoy friable, moisture-holding soil.
Brussels Sprouts can be used in a variety of different dishes, and taste much like cabbage. Use them steamed, fried or grilled with some butter and salt for a delicious side dish.
Pick Brussels Sprouts from the bottom of the plant to the top, but only when they are firm and at least 1" in diameter. You can also harvest all sprouts at once by cutting off the top of the stalk about 4-6 weeks before you want to harvest, or when the lower sprouts have reached 1/2" in size. The best brussels sprouts will be after going through a few frosts (they will also be the sweetest).
Brussels Sprouts are biennial plants and will not produce flowers for seed production until next spring. Prepare your crop for the winter by covering it or bringing it indoors if temps in your area drop below 28 degrees (then replant in spring).
Seed pods will develop on the plant in the spring. Once these pods turn brown and dry out, you may harvest your new seed crop. Bring them inside and allow the pods to dry for several weeks before safely storing for your next growing season.