How to Grow
Move plants to a sheltered location outdoors for one week before transplanting into the garden to “harden off.”
After the last heavy frost, transplant hardened-off seedlings outdoors to an area with rich, well-drained soil, in full sun. Set them 2 feet apart in rows 3 feet apart
While small, floating row covers will help to keep pests at bay.
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Brussels sprouts need 1-1 ½ inches of water weekly.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Tips
After a light frost, harvest sprouts 1-1 ½ inches in diameter. Remove only the leaves below the row of sprouts you pick and twist them off stems. Start from the bottom of the plant and work your way up.
Harvest as many sprouts as desired.
Store harvested sprouts in the refrigerator up to 3 weeks.
You can blanch or freeze sprouts. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
Brussels sprouts are excellent steamed, roasted and sautéed.
