Brussels Sprouts: Cool Weather Treats

by: Liz Roberts

If you’re looking for a harvest treat this autumn, then look no further than Brussels sprouts. This fall favorite is easy to grow and delicious to eat. Not only that, these mini cabbages are good additions to your diet. They are chock full of vitamins and nutrients. along with being a welcome plus to any fall or holiday table.

Brussels sprouts are cousins to broccoli, cabbage and cauliflower. They resemble tiny cabbage heads with their leaves layering over each other. They also have the same nutritional values as cabbage such as folate (folic acids), potassium, vitamin K and small doses of the ever important beta carotene. Sprouts have been around since ancient times, with the Roman being the first people to cultivate them. The seedlings made their way up through the Alps and into Belgium where they grew as early as the 1200’s, There they were cultivated in large quantities (hence the name - after the country’s capital).Brussels sprouts were introduced to the US in the 1800’s. Now they are commercially grown in California for the frozen food industry as well as in backyard gardens across the US..

There are several different types of Brussels sprouts to choose from. If you’re looking for hearty sprouts then plant the Lunet that produces medium to large heads. They have an excellent appearance and a very good flavor. They produce the highest yields out of all the Brussels sprouts varieties, usually proliferating in November and December. Another kind, known as Bubbles is also good for any garden. They have excellent field holding abilities which will ensure a garden’s extended harvest. Bubbles sprouts have dark green heads which grow one to two inches in diameter and are very well placed on their stems. They also tolerate powdery mildew. You can also try the Vincent breed which is hardy cold weather survivor .These can tolerate cold weather and early frosts better than any of the other kinds. They too are dark green, round and well spaced on the stalk. They also have an excellent leaf cover that will protect them from any first frosts. Sturdier Vincent stalks grow to almost two feet in height. If you’re looking for a fast harvest then plant Prince Marvels. These only take 76 days to sprout and mature (as opposed to the usual 90-115 days of the other types). They produce small, extremely hard sprouts early and can survive any type of wintry weather. Harvest usually occur through the months of October, November and December.

Looking for a more unique Brussels sprout? Then try the Red Rubine. It not only has a very short growth time(around 35 days from seed to mature sprout) it is a different color. It grows a deep purplish red and has a rich earthier flavor. You can also get hybrids such as the Jade Cross and the Valiant along with the Long Island Improve. Hybrids grow the same as regular purebreds and have the same flavor.

The best way to plant the sprouts is by growing the seedlings first in a protected location. Seed flats are your best bet. Plant seeds in these about ¼ to ½ inch deep and keep them there until they start breaking the soil and afterwards for a good four to five weeks. You can plant Brussels sprouts in the early spring however they must be of the heat resistant variety. Sprouts that mature during hot weather or dry conditions will have an extremely bitter taste. Try to plant as close to mid-summer or early to mid August for practical purposes. This way you can ensure getting a sweet tasting harvest. Space your plants 24 to36 inches apart in a row or approximately 24 inches in all directions in a bed. Replant seedlings when they are about three inches in height. Do not wait too long with transplanting. The sprouts will be stunted due to growing in cramped quarters.

Brussels sprouts grow much like any other cabbage or broccoli crop. Like them, they need healthy dosages of nitrogen fertilizer. Apply it in a one side dress application (don’t mix in with surrounding soil) when your stalks reach 12 inches in height. Also water to keep the crop vigorously growing during any late summer or early autumn heat spells. Remember that your crops will fail without ample soil moisture. Cultivate shallowly around your sprout stalks to prevent any root damage. The actual sprouts will form in the axils of the leaves(the spaces between the base of the leaf and the stem above it). Commercial gardeners remove the leaves to accelerate the harvest. This is nor necessary in the home garden. Some gardeners believe that the sprouts will develop better if the lowermost six to eight leaves are removed from the sides of the stalks. This is up to you. Two to three additional leaves can be removed each week. Leave the largest and healthiest leaves intact on top of this. These feed the main body of the plant.

Brussels sprouts, like others members of the Cole family can suffer from infestations and diseases. Be on the look out for cabbage worms and aphids. With aphids you can simply pick them off or just hose the plants down , washing away the pests. Cabbage worms are divided into three types, the worm , the cabbage looper and the diamond back moth. Their larvae, in the form of pale green caterpillars is the most dangerous to the stalks. You can either use BT (Bacilllus thuringensis) spray, a bacteria spray which is deadly to the insects.(harmless for humans and pets). Also be on the lookout for various diseases that can sometimes infest even the smallest of Brussels sprouts seedlings. Common sicknesses are club root, downy mildew, black leg and Fusarium yellow. The first three can cause black spots which wither the leaves and can spread to neighboring sprout stalks Fusarium yellow seeps into the plant’s vascular systems and turns healthy dark green leaves yellow. In order to keep your sprouts healthy and green, keep soil at a constant pH level of 7.3 as well as having sanitary garden tools. The spores will likely settle on any kind of rake or hoe and this can spread by use to both very young and mature plants.

The usual breed of Brussels sprout takes anywhere from 90 to 100 days to mature. Harvest around the end of the third month. Remember that early maturing stalks can be harvested several times in one season. When harvesting, pluck out the sprouts under leaf then break or cut the stem. Do not wait with harvesting. If picked too late your sprouts will be tough and bitter tasting. Keep them in your vegetable crisper for only one or two days. Remove any damaged or irregular leaves.

Brussels sprouts are great additions to any garden. They are also a nice plus to any holiday table too, bringing color and taste to hearty fall dishes. Plant them for a cool weather treat.

Brussels Sprouts Parmesan

by: Liz Roberts

• ½ pound Brussels sprouts cleaned
• Butter
• Grated Parmesan cheese
  

Boil sprouts until tender. Arrange in a lightly greased baking dish (Corningware is the best for this ). Put dabs of butter on top of the sprouts and then a generous sprinkling of Parmesan cheese. Broil for 2-3 minutes. Serves 4.