Brussel sprouts prefer cool weather to grow. Plant in the early spring for late fall harvesting. Small heads will develop on the stem. These vegetables are best transplanted as they get more growth before the heat of summer.
Botanical Family - Brassicaeae/Mustard Family
Location - Cool, moist, well drained, open.
Soil - Rich, moist, loam with neutral pH (6.0-6.8.
Grows well after a green manure crop. Dig in a few inches of compost or aged manure, shredded leaves and lime before planting. Use compost or manure tea at bud formation time.
Planting times - Sow April to mid July; transplants at 6-8 weeks.
Seeds need to be covered when seeded in propagating mix (use large cells). Add a handful of compost in the hole when transplanting. Water it well an firm down.
Watering - Water regularly once a week at the base of the plants.
Weeding - Keep weeded while plants are small.
Disease & Insects
When picking remove the leaf beneath the sprout and then cut or break off the sprout. Sprouts that are 1 - 1 1/2 inches in diameter are the best tasting.
Will keep fresh for a up to a week in the refrigerator. They can be frozen for future use.
Brussel Sprouts with Bacon
4 cups brussel sprouts
4 strips nitrate free bacon
Cut the bacon into small pieces and fry. Make sure the bacon is not too crispy then place the brussel sprouts into the pan and cover. Cook for 10 minutes or until you can put a fork through the brussel sprouts. Makes 4 servings.
Brussel Sprouts with Onion and Mustard Seeds
4 cups small brussel sprouts
1 tablespoon mustard seeds
1 tablespoon organic extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
¼ teaspoon each salt and pepper
1/3 cup chicken stock
1 teaspoon lemon juice
Trim outer leaves of brussel sprouts; cut an X in bottom of each. In large pot of boiling salted water, cover and cook brussel sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water; drain well.
In a large nonstick skillet, place the olive oil and mustard seed, stirring, until aromatic and seeds begin to pop, about 3 minutes. Add in the onions and garlic, cook another 2 minutes then add in the chicken stock, lemon juice and salt and pepper to taste stirring to mix everything together.
Now add in the steamed brussel sprouts and simmer for another 5 minutes or until they are heated through and all the flavors are blended together. Makes 4 servings.