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The Garden Plot for November 16, 2007
3:55 PM - 4:00 PM
[Program Website]
Today's Highlight: “Brussells Sprouts”
In defense of Brussels sprouts, I have to ask, how many other green, homegrown vegetables are you still eating fresh from your garden now? Few folks are wishy- washy about Brussels sprouts. Either they love them, or as my friend says, “My default position on this vegetable is that I hate them with a passion”. However, when I recently convinced him to try homegrown Brussels sprouts, he admitted that they were tasty and suggested that perhaps our Montana garden conditions nurtured these little cabbagettes and caused them to transcend the confines of normal Brusselhood, thus shedding the chains of bitter stereotype that so often plagues them.
Brussels sprouts are a traditional Thanksgiving food and a great garden vegetable for Montana. They are one of the most hardy members of the cabbage family. As long as temperatures are above 40 F, you can count on Brussels sprouts to grow, and they can be harvested even after many nights in the low 20s. Like other members of the cabbage family, Brussels sprouts don’t like temperatures above 85 F. They yellow and develop a strong flavor when they grow in hot weather. In fact, prolonged hot temperatures may account for the bitter stereotype Brussels sprouts have been saddled with. If temperatures rise above 80 F for extended periods, you can shade Brussels sprouts plants with netting or shade cloth. You can also mulch them with straw to keep their roots cool.
Irrigation is critical for tasty Brussels sprouts. Don’t let them dry out, especially when they are just starting to form the tiny sprouts. Brussels sprouts are heavy feeders. They need a lot of nitrogen and potassium. Get them off to a good start by planting transplants, shading them, and then adding liquid nitrogen fertilizer for the first 2 to 3 weeks after transplanting.
Brussels sprouts grow tall and form a loose cabbage-like head at the top of their stalks. They have many wide leaves attached to their long stalks. In mid to late summer tiny, round marble-sized sprouts begin to form on the stalks at the base of each leaf. These Brussels sprouts increase in size and are usually ready to pick by late summer through early fall. I harvested until Thanksgiving this year. If you can’t grow large Brussels sprouts, don’t worry. The smaller ones are sweeter and more tender anyway. But, if you want larger sprouts, increase nitrogen fertilization and irrigation during the first 8 weeks plants are in the ground. When the tiny sprouts begin to develop, prune off the large cabbage-like head at the top of the stalk. This will encourage the plant to put its energy into the sprouts along the stalk. Brussels sprouts ripen from the bottom of the stalk to the top. So, you may need to extend your harvest, picking the biggest sprouts at the bottom of the plant first.
If you can keep Brussels sprouts humid and cool, they will last fresh until February. I store mine in a plastic garbage bag in the refrigerator. Or, you can leave the sprouts on the stalk and store them in a root cellar or basement. They’ll last longest, if stored at temperatures below 40 F. If stored at higher temperature, outside leaves begin to yellow.
Good Brussels sprout varieties for our area are Jade Cross E and Oliver. For more information on growing Brussels sprouts, contact your local county Extension agent.
Helen Atthowe's new short program of gardening tips
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