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BRUSSELS SPROUTS
ENVIRONMENTAL PREFERENCES
| Light: |
Sunny. |
| Soil: |
Well-drained loam, high organic matter. |
| Fertility: |
Rich. |
| pH: |
5.5 to 6.5 |
| Temp: |
Cool (60 to 65° F). |
| Moisture: |
Keep moist, not waterlogged. |
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CULTURE
| Planting: |
Sow seeds early to mid-summer. |
| Spacing: |
12 to 18 inches by 24 to 30 inches. |
| Hardiness: |
Hardy biennial. |
| Fertilizer Needs: |
Heavy feeder, sidedress 1 tablespoon
ammonium nitrate per 20-foot row 2 to 4 weeks after planting
or when plants are 12 inches high. |
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CULTURAL PRACTICES
Brussels sprouts are grown for harvest in the fall because cool
weather during maturity is essential for good flavor and quality.
Brussels sprouts are tall (sometimes 2 to 3 feet) erect biennials
that are grown as annuals. The sprouts develop in the leaf axils
and mature along the stalk. The lowest sprouts mature first and
should be harvested when firm, l 1/2 to 2 inches in diameter.
Lowest leaves may be removed to permit sprouts to mature. |
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New varieties are being developed for improved
production. One new variety has a large cabbage-like head on the
top which may be harvested anytime. Another has large leaves on
the upper part of the plant which fold down over the sprouts to
form a protective cover, making this variety even more cold-hardy
than the usual varieties. |
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COMMON PROBLEMS
| Diseases: |
Black rot. |
| Insects: |
Cutworms, cabbage worm, cabbage looper
warms, flea beetle, aphids, whitefly. |
| Cultural: |
Sprouts have loose tufts of leaves instead
of firm heads because sprouts developed during hot weather;
crop failures can also be due to water stress. |
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HARVESTING AND STORAGE
| Days to Maturity: |
80 to 100 days from seed. |
| Harvest: |
When sprouts are hard, compact and deep
green about 1 to l 1/2 inches in diameter, after frosty
weather for best flavor. Twist or snap off the stalk. The
lowest sprouts mature first. |
| Approximate yields: |
4 to 6 pounds per 10-foot row. |
| Amount to Raise: |
5 plants per person. |
| Storage: |
Cold (32° F), moist (95% relative
humidity) conditions for 3 to 5 weeks. |
| Preservation: |
Freeze. |
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