Information About Brussels Sprouts

Information About Brussels Sprouts

Picking Brussel Sprouts: How To Harvest Brussel Sprouts

By Becca Badgett, Co-author of How to Grow an EMERGENCY Garden

Harvesting Brussels sprouts provides a nutritious side dish on the table. Learning when to harvest Brussels sprouts can make your experience more flavorful. This article will help with harvesting Brussels sprouts.

How To Grow Brussels Sprouts

By Heather Rhoades

Brussels sprouts have gotten a bad rap. These miniature cabbage looking vegetables are extremely tasty if eaten freshly picked. Learn how to grow Brussels sprouts in this article so you can enjoy them too.


Brussels Sprouts produce compact green axillary buds (that look like miniature cabbages) all along the stem.


Brussels Sprouts are hardy, as well as temperature-sensitive. They produce the most flavor when grown in cool weather. Brussels sprouts are cold-hardy to 0°F (-18°C) and their flavor is enhanced by frost. They do not like hot long summers.

Brussels Sprouts grow best when average temperature conditions are around 60-65 degrees F. They do best as a fall crop and are not recommended as a spring crop.

Brussels Sprout will germinate in cool soil, but do so much faster in warm soil.

Needs full sun for best growth.

Keep the soil evenly moist at all times.

Like most of the Brassicas, Brussels Sprouts are heavy feeders. They like lots of potassium and phosphorus but do not need too much nitrogen, as this can adversely affect the flavor of the sprouts. Early varieties require a higher soil fertility than mid- or late-season varieties.

For one Brussels Sprouts plant, you'll need a large pot that is at least 12 inches deep and 12 inches wide. Fill with a mixture of potting soil and compost and keep the soil moist but not overly wet. If you are using a larger container, be sure to space your Brussels Sprouts plants at least 24 to 36 inches apart. The benefit of growing Brussels Sprouts in a container is that it can be moved to avoid too much heat, which may prolong the season.

The Secret to Perfectly Crispy Brussels Sprouts

Pitmaster Pat Martin shares his no-fail method

When it comes to brussels sprouts, it was not love at first bite for the Nashville-based pitmaster Pat Martin. “As a kid, I loved vegetables, but I didn’t like okra and I didn’t like brussels,” says the owner of Martin’s Bar-B-Que Joint and Hugh-Baby’s BBQ & Burger Shop. But then he met his now wife, Martha Ann, who won over his heart—and belly. “It’s her favorite vegetable, and she makes great brussels,” he says. “So now they’re one of my favorites, and I love to make them for her.” His go-to preparation involves crisping them in a cast-iron skillet (see recipe). “It’s one of those things you can’t beat cast iron on,” Martin says. “While I’ve gotten to appreciate them just as they are, shaved in a salad, for example, I really think brussels are better when they have a little acidity and spice, and a lot of char. I like to get them good and crispy.”

The late-winter cabbage made it to the United States via French settlers who landed in Louisiana in the eighteenth century. The edible buds grow on a stalk and are best purchased that way, rather than separated, to ensure freshness. They’ll keep for about a week in the refrigerator until you’re ready to get cooking. Martin’s secret to crispy goodness is to give the sprouts a mini cure—he salts them and lets them sit for a few hours before cooking to draw out excess moisture. Once crisped, they make an outstanding side dish with just about any protein—barbecue included. “Just like whole hog is better cooked on a block pit than anything else, same goes for brussels sprouts and cast iron,” Martin says. “It’s just the way God meant it to be.”

The Chef Recommends:
Martha Ann’s Brussels

24brussels sprouts, halved lengthwise
2 tsp. kosher salt, divided
1–2 tbsp.olive oil
1 pepper flakes
1lemon, zested

Place brussels sprouts on a wire rack over a baking sheet. Sprinkle with 1 teaspoon salt and let them sit for 2 to 3 hours. Remove and pat dry with a paper towel. Heat a cast-iron skillet over medium heat. Lightly toss sprouts in oil, remaining teaspoon of salt, and red pepper flakes. Place them in the skillet, cut side down. After 2 minutes, flip and cook an additional 3 minutes. Flip again and cook for 1 more minute. Remove sprouts and place in a serving bowl. Toss with lemon zest and additional salt to taste.

Common Brussels Sprouts Varieties

Here are the most common varieties of Brussels Sprouts that can be grown in the ground or in containers:

  • Catskill
  • Churchill
  • Dagan
  • Diablo
  • Green Gems
  • Hestia
  • Jade Cross
  • Long Island Improved
  • Mighty
  • Nelson
  • Tasty Nuggets

There are many varieties to choose from. The best one for your homestead will depend on your climate and soil conditions, so researching the various varieties your neighbors are growing can be good idea if you want maximal yields.

Harvesting of Brussels sprouts plants indoor or outdoor is not a difficult task if you are aware of the Brussels plant’s nature and the way it grows in spring, autumn even in winter.

They are easy to grow plants and take tiny spaces in the garden. If you want to cultivate Brussels sprouts indoor- you may follow some certain steps as it is mentioned in this article.

So now how to grow brussels sprouts? You git all the keypoints, Brussels sprouts need little but daily nourishment. If the climate is with you, you can try the sweetness and tanginess of Brussels sprouts from your garden.

Watch the video: Why Are Restaurant Brussels Sprouts Better than Homemade?