"Brassica oleracea, Gemmifera Group: First recorded in Belgium in 1752, Brussels sprouts rapidly spread to England and France. We look for good ‘’sprout’’ production, early maturity, and a nice mild, sweet flavor. Early planting and faithful aphid control are important to achieve a good yield.

CULTURE: The secret to a good sprout harvest is starting them so they mature later in the season when the days and nights are cooler. Savvy gardeners know the best Brussels sprouts are the ones harvested after plants have endured a couple of frosts (typically October). Cold snaps trigger changes that make the sprouts sweet as sugar. They grow best in a soil pH of 6.0 and do best when not over-stimulated by excess nitrogen, which causes discolored, loose buds.
TO DIRECT SOW: Plant both early and late maturing varieties directly in the garden between mid-May and mid-June. Plant the seed 1/4-1/2 inch deep, 4-6 inches apart, in rows 24 inches apart. Regardless if direct seeding or started in pots indoors, you can expect the seed to emerge in 5-17 days when the soil temperature is between 55-75°F. When the seedlings are about 3 inches tall, thin to 24 inches in the row.
FOR TRANSPLANTS: Start indoors or in the greenhouse 4-6 weeks before your last hard frost. Plant 1/4-1/2 inch deep in 4 inch pots using a sterile seedling mix. Apply an all purpose liquid fertilizer to transplants. See our fertilizer section for options. Transplant out in rows 24 inches apart with 24 inches between plants. Work in 1/4-1/2 cup of our complete fertilizer around the base of each plant. For more information on fertilizing and watering, see the Cauliflower culture box.
INSECTS: See Brassica Insect Information
DISEASE: Cole crops are all vulnerable to fungal and viral diseases. The best prevention is to use sterile seedling mixes, clean beds after harvest, and practice crop rotation.
HARVEST: High quality sprouts should be bright green, firm, and well formed. Begin picking at the bottom, breaking off a leaf below the sprout and then removing the sprout. The upper sprouts will continue to mature as the lower ones are harvested. On later-maturing varieties (115 plus days) it's important not to take off the leaves, as they protect the plant from our endless winter rains. For a once-over harvest, pinch out the growing point at the top of the stem when the lower sprouts are 1/2-3/4 inch in diameter. A stem loaded with full-sized sprouts will develop in about 2 weeks. As with many Brassicas, sharp frosts enhance sugar content and increase tenderness. High quality fresh sprouts will keep approximately 3-4 weeks at 32°F.
SEED SPECS: Minimum germination standard: 75%. Days to maturity are calculated from date of transplant; add 25-35 days if direct seeding. Usual seed life: 3-4 years. Approximately 60-85 seeds per 1/4 gram, 250-350 seeds per gram; 7 grams per 1/4 ounce.

Sampler: 1/4 gram
Packet: 2 grams" "Growing delicious, nutritious sprouts year ‘round right in your own kitchen is quick and easy. Great additions to salads, sandwiches, stir-fries, and just for snacking.

CULTURE: The simplest way to sprout seeds is with the rinse and drain method. You will need a 1 quart wide-mouth glass canning jar with a screw top ring and enough cheese cloth to cover the mouth of the jar. Complete instructions included with each order; for varieties not specified, soak seeds 8-10 hours. All seed is certified organically grown unless otherwise noted.If not properly disinfected, all seed has the possibility of carrying the E. coli bacteria. Please disinfect the seed as per the instructions on the packet."