This is a long season crop – planted in spring for a fall harvest. Plant brussels sprouts 8 in. (20 cm) apart.
• Choose a sunny location (6+ hours of sun) and dig a hole about two times as wide as your pot.
• Remove your plant from the pot by loosening the soil and tipping it out into your hand. Place your plant in the soil about as deep as it was in the pot.
• Refill the space around your plant with soil and press lightly to compact the dirt, keeping your plant firmly in the ground.
• Water immediately to settle the soil, and add more soil as needed, bringing it level to the rest of your garden.
Plant in well-drained soil in a full-sun location. Harvest plants from the bottom up for best results. Harvest after moderate or heavy frost for sweeter fruits.
Brussels sprouts like well-nourished soils. Provide at least an inch of water per week.
They are sometimes susceptible to the same pests and diseases as other cabbage family members. Avoid planting these or any of their relatives in the same spot each year.
Begin harvesting after the first frost. This "frosting" improves the flavor and sweetness. Pick the lowest sprouts on the stem and remove the accompanying leaves, but NOT the top foliage. To harvest, simply twist the sprouts off the stem, gathering only as many as you need at one time. The remaining sprouts will keep on the plants through part of the winter. You can even pick when there's snow on the ground.
Brussels sprouts keep in the refrigerator for up to 3 weeks.
Brussels sprouts are tasty both raw and cooked. Steaming and boiling are the favorite cooking methods of most gardeners.
Brussels sprouts have been grown for centuries. They were popularized by Thomas Jefferson, who introduced Brussels sprouts to America in the early 1800's.