Farm Store | articles | How to Grow Brussels Sprouts

How to Grow Brussels Sprouts

Growing Brussels Sprouts In Your Backyard or Garden

Brussel sprouts growing on a stalkWhat's growing in your garden this year? Tomatoes, corn, squash? What about Brussels sprouts?  Brassica Oleracea, or Brussels sprouts as we know them, are part of the cabbage family. They are a hardy, slow to mature vegetable that is relatively easy to grow. Low in saturated fat and cholesterol, Brussels sprouts provide a good source of protein, iron, vitamin C, vitamin B6, and potassium, as well as being high in dietary fiber. To grow Brussels sprouts in your garden, follow these tips from the gardening experts at Southern States®.

Brussels sprouts, the hardiest crop in the cruciferous family, look like miniature sized cabbages. This nutritious vegetable can survive freezing temperatures, but cannot tolerate extreme heat. The plant resembles a small palm tree and the vegetables grow along the 2 – 3 foot trunk-like stem. This is a long season crop that is planted in spring for a fall harvest, needing approximately 100 days to mature. While green Brussels sprouts are the most commonly grown, there are red varieties as well.

Brussels sprouts like fertile, well-drained soil with a pH of 6.5 or slightly higher. Locate a sunny or partial sunny spot in the garden and add a generous amount of organic matter. This will help the soil maintain moisture during the vegetable's long growth stage. Start your seeds either indoors or directly in the garden. For indoors, the seeds should be sown 1/2 inch deep in seed flats about 6-8 weeks before the last spring frost. Transplant the seedlings in early to mid summer when they are about 3 inches tall and space them 12-24 inches apart. To plant outdoors, sow seeds directly in the garden soil four months before the first fall frost. Plant ½ inch deep and 2-3 inches apart. When they reach 6 inches tall, thin plants to a distance of 12-24 inches. While growing Brussels sprouts, mulch to retain soil moisture, water frequently and fertilize about three weeks after transplanting.

Brussels sprouts are susceptible to the same pests and diseases as other vegetables in the cabbage family. The most common pests are cabbage looper, cabbage worm, cabbage root maggot, aphids and diseases that include blackleg, black rot and clubroot. Fortunately, with a late season crop, you have time to monitor and control problems often before the vegetable develops. Disease can be minimized by rotating the crop annually.

Harvest Brussels sprouts about 3 months after transplanting. If possible, wait until after the first frost because the cold improves the flavor and sweetness. The lower sprouts mature first, so pick from the bottom up when they are firm and about one inch in size. Remove sprouts by twisting them from the stem and gather only as many as you need at one time. 

After harvest, remove damaged or discolored outer leaves and store fresh, unwashed sprouts in plastic bags. Store in the refrigerator for up to seven days. Brussels sprouts can be eaten raw or cooked. Most people prepare them by either steaming, boiling or roasting. No matter how you prepare them, do not overcook. They will lose their nutritional value and taste. Brussels sprouts can also be blanched and frozen.

For all of your questions about how to grow Brussels sprouts and other vegetables, rely on the experts at Southern States. Visit your local Southern States or shop online for all of your garden and farming needs.

Shop Greens, Lettuce, And Cabbage

Related Products

Grid View
List View
  • Black-Seeded Simpson Lettuce

    SKU 02020153
    Black-Seeded Simpson Lettuce is famous for its rapid growth. This large upright is compact with a sweet, crisp taste and matures in 43 days.
    to see pricing & availability
  • Dwarf Siberian Kale

    SKU 02020144
    Dwarf Siberian Kale is perfect for home and market gardens, as well as freezing. This resilient and hardy plant stays low and spreads with large, thick leaves. Matures in 60 days.
    to see pricing & availability
  • Bloomsdale Longstanding Spinach

    SKU 02020292
    A beautiful variety with medium-large leaves that are rounded at the tips, Bloomsdale Longstanding Spinach is crinkly and thick, with shiny, rich green leaves. A good choice for late spring or summer harvesting as it matures in just 45 days. Good freezing qualities, enjoyed fresh or frozen with no bitterness.
    to see pricing & availability
  • Giant Southern Curled Mustard

    SKU 02020170
    Giant Southern Curled Mustard is an impressively large variety with oval-shaped leaves that curl and fringe on the edges in 60-70 days. Bright medium green, this southern favorite is enriched with vitamins, and does well canned or frozen.
    to see pricing & availability
  • Dwarf Blue Curled Scotch Kale

    SKU 02020145
    Southern States Dwarf Blue Curled Scotch Kale is resistant to cold weather, making this variety great for freezing. Compliments salads and is excellent when steamed. Spreading and uniform plant that matures in 53 days.
    to see pricing & availability
  • Salad Bowl Lettuce

    SKU 02020157
    Salad Bowl Lettuce is particularly heat tolerant and matures in just 50 days. Medium in size with bright green rounded leaves.
    to see pricing & availability
  • Georgia Southern Collards

    SKU 02020095
    Georgia Southern Collards grow like cabbage, are rich in vitamins and have dark blue-green leaves. Thrive in cold climates as frost improves its flavor; mature over 80 days. Used extensively for greens.
    to see pricing & availability
  • Old Fashioned Mustard

    SKU 02020174
    Old Fashioned Mustard plant is sweet, tender, and healthy. Growth habit is semi-erect, with lush medium-dark green leaves that are decidedly serrated. Harvest promptly (matures in 48 days) and often, as this is an early bolting mustard green. Excellent for salads and sandwiches.
    to see pricing & availability

Find Your Nearest Southern States Location

Sales & Offers