A-to-Z Vegetable Guide:
How to Grow Vegetables»
Brassica oleracea gemmifera
Brussels sprouts are tasty. Honest! As a kid, you were probably force-fed overcooked, mushy sprouts. But properly prepared, they're a delight—and packed with vitamins and minerals.
Hardiness: Grown as an annual.
Planting advice: Sow seeds four to five weeks before transplanting in early summer. Transplant at least 90 days before the first frost. Sow seedlings 2 to 3 feet apart, with rows at least 2 feet apart.
They'll grow about 3 feet tall and produce 20 to 40 sprouts along the stem.
Harvest tips: Pick in about 90 days, when sprouts are firm and 1 inch in diameter, and before leaves turn yellow.
Sprouts keep for about 10 days in a refrigerated airtight bag, and up to a year if frozen. To freeze, blanch in boiling water for three minutes; dunk them in ice-cold water for three more. Drain and store in airtight freezer bags.
Recommendations: Bubbles, Oliver, Royal Marvel, Rubine (red sprouts), Valiant.
Source: Birds & Blooms "Grow Veggies for Less"