Plant produces very high yields of round dark green flavorful Brussels Sprouts along 20" stems. Ready to pick in about 90 days.
Sow from spring to early summer in the North, in South and other frost-free areas, sow from fall to spring. In rows 24" apart, sow seeds thinly ans cover with 1/4" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 10-21 days.
Transplants prefer to go in the ground when the soil is between 60-70 degrees. Keep evenly moist; do not allow soil to dry out. Side dress with bloodmeal when sprouts begin to form. For a large number of sprouts, let plants grow tall and continue to produce. For full, fat sprouts, pinch out the growing point to stop upward growth and allow sprouts to form on the bottom 12" of the stem. Brussel Sprouts are most flavorful after the first frost in autumn but before freezing sets in for the winter. Begin harvesting when sprouts reach 1" in diameter. Don't let the sprouts sit on the stem too long or the leaves will begin to open. Sprouts develop from the bottom up, so begin the harvest from the bottom of the plant, or remove all of the leaves and harvest the entire stalk, cutting at ground level.
- 0 - 50 cm
- Full sun