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Brussel Sprouts

Brassica oleracea

INTRODUCTION

This mainstay vegetable of the winter kitchen garden was the result of a spontaneous sport from a cabbage plant discovered in Brussels, Belgium, during the mid 18th century.

A hardy vegetable not enjoyed by everyone, which is a shame, because if freshly harvested and properly cooked, can be the highlight of any meal.

Brussels Sprouts are reasonably straightforward to produce and with the correct use of varieties, can be harvested from late summer through to early spring.

Soil Preparation

Brussels Sprouts prefer a fertile, moisture-retentive but well-drained soil. The growing area should be sunny but sheltered from strong winds.

The addition of garden lime may be required to maintain a soil pH of around 6.5. Do not grow in a freshly manured site as this addition of excess nitrogen can cause Brussel buttons to 'blow'.

Ensure the growing area is prepared well in advance of planting as Brussels Sprouts require well-settled soil.

Sowing & Planting

Brussels Sprouts can be sown directly into a seedbed for later transplanting but a better method of raising plants is to sow into modules or seed trays.

Sow seed from February (early varieties) through to April (late varieties) into your chosen container and cover to a depth of approx 0.5cm.

Keep at a temperature of between 5c and 15c. When seedlings are large enough to handle, transfer into a larger container. A 9cm pot is ideal.

Gradually harden plants off before planting. Planting out should be during May, weather permitting, at a spacing of 60cm/24inches between plants and between rows.

Ensure plants are deep enough and well firmed in, they dislike loose soil.

Do not allow sowing temperatures to rise above 25oc, Brassica seed can go into dormancy at high temperatures.

Growing & General Cultivation

After planting, water well. Once established Brussels Sprouts require minimal watering except during drought conditions. Protect establishing plants with netting to guard against attack from pigeons.

Keep growing crops weed-free and stake plants as they grow especially on exposed sites as plant toppling can be a problem with vigorous varieties.

Feed once during the growing season and mulch plants if possible.

Removal of the growing tip during the autumn can encourage a more even harvest. This growing tip or 'tops' can also be cooked and eaten as you would with cabbage.

Try and avoid growing Brussels Sprouts or any other Brassica plant type on the same ground the following year. Crop rotation is an important factor in helping to protect against disease.

Pests & Diseases

Brussels Sprouts tend to suffer from all common pests and diseases associated with other Brassicas.

Slugs and Snails can be a problem for young plants - for remedies - see product directory.

Other pests can include Caterpillars (cabbage white). Eggs will appear on the underside of leaves during summer and can be removed by hand. Caterpillars will devastate crops within days if left uncontrolled. Chemical control is available - see product directory.

Cabbage Whitefly (not to be confused with greenhouse whitefly) can be unsightly but shouldn't affect cropping potential.

Diseases can include, Downy mildew which shows as yellow patches on foliage and affected leaves should be removed. To prevent, ensure good air circulation and low humidity. Powdery Mildew is a white powdery deposit that can cover stems and foliage. It is usually associated with dry weather and to prevent, avoid plants from drying out. Remove affected foliage as needed or in severe outbreaks, use a suitable fungicide - see product directory.

Clubroot, a soil-borne fungal disease, affects Brussels which causes swelling and distortion of roots. It results in poor plant growth and subsequent loss of harvest. Avoid using ground previously used for brassica crops and ensure correct soil pH (6.5). Add garden lime as required. As an alternative, grow a Clubroot resistant variety such as 'Crispus'.

Harvesting

Harvesting can begin as early as August if using an early variety. The Brussels 'buttons' are ready when large enough to handle, no need to wait until they are overgrown. Brussels mature from the bottom of the stem and each plant can crop for several weeks, simply snap off as required. Using a range of varieties, harvesting can continue through the autumn and winter until the end of March or early April.

Brussels Sprouts are at their best when cooked and eaten straight from the plant but can also be frozen for later use.