Brussels Sprout Seeds - Long Island Improved - Brassica olearacea

2, 3, 4, 5, 6, 7, 8, 9, 10

USDA Zones 2-10 - Brussels Sprouts are grown as a cool-season annual. They require a long growing season and must mature in cool weather for the best flavor and tightest sprouts.

Best Performance (as a fall crop) in Zones 3-8 - In these regions, a late spring or early summer start allows the plants to grow through the summer and mature in the cool, crisp weather of autumn. A frost on the mature sprouts will greatly enhance their sweetness.

Northern Zones (2-5) - A fall harvest is the primary goal. Start seeds indoors in late spring and transplant to the garden in early summer. This gives the plants the long season (90+ days) they need to produce sprouts before the deep cold of winter arrives.

Hot Climate Zones (7-10) - Must be grown for a late fall or winter harvest. Start seeds in late summer or early fall when temperatures begin to cool. The plants will mature through the mild winter, avoiding the heat that causes loose, bitter sprouts. Spring crops are not recommended.

Soil Temperature - Germination is best in cool soil, with an optimal range between 55-75 degrees F.

Growing Season - Requires a long and uninterrupted growing season of at least 90-110 days from transplanting. This is a crop that requires patience but delivers a rewarding harvest.

Learn more about USDA Hardiness Zones here

When to Plant:
Brussels sprouts need a long season and mature best in cool weather. Timing is key. For a fall harvest (which produces the best-tasting sprouts), start seeds indoors or in a nursery bed in late spring or early summer. Transplant seedlings into their final garden spot about 90-100 days before your first expected fall frost.

Where to Plant:
Choose a site with full sun (at least 6-8 hours a day). They are heavy feeders and require rich, fertile, well-drained soil with a pH between 6.5 and 7.0. Work in a generous amount of compost or well-rotted manure before planting.

How to Plant:

Start Seeds: Sow seeds 1/4 to 1/2 inch deep in trays or pots. Keep the soil moist and cool.

Transplant: When seedlings are 4-6 inches tall and have 4-6 true leaves, harden them off for a week before transplanting into the garden.

Spacing: Space plants 18-24 inches apart in rows that are 24-36 inches apart. This spacing is crucial for allowing good air circulation and room for the plants to mature.

Care & Maintenance:

Watering: Provide consistent and deep watering, about 1 to 1.5 inches per week. Inconsistent moisture can lead to poor sprout development. Water at the base to keep the leaves dry.

Fertilizing: As heavy feeders, they benefit from a side-dressing of rich compost or a balanced organic fertilizer 3-4 weeks after transplanting.

Mulching: Apply a thick layer of mulch to conserve soil moisture, keep roots cool, and suppress weeds.

Support: In windy areas, the tall stalks may benefit from staking to prevent them from toppling over.

Sprout Development: About 4 weeks before you plan to harvest, you can "top" the plant by pinching off the top growing point. This redirects the plant's energy into maturing all the sprouts along the stalk at once. As sprouts develop, remove the lower leaves that start to yellow to improve air circulation.

Harvesting: Begin harvesting sprouts from the bottom of the stalk up when they are firm, green, and 1-1.5 inches in diameter. Twist or snap them off the main stalk. The flavor is best after the plants have experienced one or two light frosts. Continue harvesting up the stalk as needed.