Brussels Sprouts are a hardy, slow-growing vegetable that belongs to the brassica family. This winter staple tastes even better when the plant has been exposed to a frost.
Sowing and Growing
Sow the seeds from mid March in a seed bed, about 6 inches apart and half an inch deep. Alternatively you can start them off under cover from early March in seed trays. In May, when the seedlings are 5 inches high, thin them out to 3 inches apart and plant them in their final positions. Water them in well and water every two weeks if it’s dry.
Around mid-summer, give your Brussels Sprouts plants a top-dressing of nitrogen-rich fertiliser, such as dried poultry manure pellets.
Harvesting
The early varieties of Brussels Sprouts can be harvested in August. However, the later cultivars usually have a better flavor once they’ve experienced a frost.
Harvest when the sprouts are the size of a walnut. Work your way up the plant, snapping the sprouts off as you go.
Pests and Diseases
Club root is a serious problem for brassica plants, causing swollen and distorted roots that can ultimately kill the plant. Pigeons and cabbage white caterpillars are drawn to the leaves, so it is important to cover the plants with netting to protect them.
Varieties
Some of our favourite varieties of Brussels Sprouts include:
- Maximus F1: Early to mid season. Uniform plants with smooth, dense sprouts with a very good flavour.
- Crispus F1: A mid season variety. Resistant to club-root. Produces numerous dark green buttons.
- Evesham Special: Crops between September to December. Medium sized plants, ideal for exposed sites