Brussels Sprouts (Brassica oleracea var. gemmifera)
Germination Soil Temp:
Days to Germinate:
Date to sow Indoors:
Date to sow Outdoors
75 - 85 Degrees
5 - 9
4 - 6 weeks before last frost
February 20 - April 1 and
July 1 - July 30
6.0 - 6.8
60 - 65 Degrees
16 - 18 inch staggered rows
6 - 8 hours
Moderate N, P and K
Avoid cole crops
Brussels sprouts are cool-season cole crop that increases in sweetness with colder temperatures. They are hardy in the garden and produce cabbage-like sprouts at the base of leaves along the stem. They are named after a city in Belgium and the name is always capitalized.
Brussels sprouts tolerate a wide variety of soil types, but prefer well-drained and mulched soils.
Fertilize Brussels sprouts with 8 pounds of 13-13-13 per 100 feet of row apply composted manures. Sidedress at 2 to 3 week intervals with 1 1/2 cups of ammonium nitrate per 100 foot of row or compost teas.
If planting transplants, they should be set in February or late August. Seeding should be done in late July. Plants should be fertilized with a side dressing of composted manure or a balanced fertilizer.
Brussels sprouts should be planted at 12 to 18 inches spacing in 3 inch rows; tighter spacing will produce smaller heads. During sprout formation, plants will need more water, and mulches should be used to keep the soil moist and to help reduce weeds. Gentle cultivation, especially around the shallow roots, should also help to keep weeks out of the cabbage patch. Cooler weather will produce better quality.
Beet, bush bean, carrot, cucumber, dill, kale, lettuce, nasturtium, onion, calendula, sage, spinach and tomatoes.
Jade, Long Island Improved, Prince Marvel, Royal Marvel and Valiant.
Brussels sprouts should be harvested when they are about 1 inch in diameter, and they should be cut from the stalk near the older leaves first. The stalk will keep producing sprouts as the plant grows. Yellowing, older leaves should be removed as the plant grows.
Brussels sprouts are an excellent source of fiber and contain potassium ad iron, phosphorous, magnesium, folic acid, thiamin, ad vitamins C, A, and B6.
> Back to the Vegetable Page
Source: UT Extension, PB1578 - Tennessee Master Gardener Handbook