Information for ingredient: Brussel sprout

Brussels sprouts [Brassica oleracea] grow in temperature ranges of 7 to 24°C, with highest yields at 15 to 18°C. Plants grow from seeds in seed beds or greenhouses, and are transplanted to growing fields. Fields are ready for harvest 90-180 days after planting. The edible sprouts grow like buds in a spiral array on the side of long thick stalks of approximately 60 to 120 cm in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of 5-15 sprouts at a time, by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kilograms. In the home garden, "sprouts are sweetest after a good, stiff frost."

Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi: they are cruciferous. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 1200s in what is now Belgium.

In colder climates, start seeds indoors and set outside when there’s no threat of a hard frost. Be sure to allow the full time outdoors for required days to harvest.

In warmer climates, fall planting is preferred. You should be able to direct seed in mid-summer for a late fall/winter harvest. You may also be able to squeeze in a second, early spring crop, direct seeding in February and harvesting in May. Hot climates where the temperature never approaches freezing are not really suitable for growing Brussels sprouts.

Direct seed in warm areas. Otherwise start seed indoors approximately 5-7 weeks before last expected frost. Cover seeds with a centimetre of soil and keep moist.

Transplant when the seedlings are 5-10cm tall. Brussels sprouts like the soil around them to be firm, but not compacted. Pat it down lightly. Spacing: Space plants about 2' apart with 3' between rows or stagger plants 2' apart in each direction, for a grid.

Each sprout rows in the leaf axil or joint. They begin maturing from the bottom of the plant upwards. You can start harvesting when the lower sprouts reach the size of large marbles. Just be sure to pick before they get too large and start cracking and turning bitter. Some people prefer to cut, rather than pull the sprouts. Pulling is easier if you remove the leave below the sprout first, then twist and pull the sprout. Each plant yields approximately a quart of sprouts total.

Whole plants can be pulled, potted and stored in a root cellar. Bare root plants can be stored in a cool cellar for an additional 2-3 weeks of harvest.

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