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Brussels Sprouts Gardening

Brussels Sprouts Gardening

Brussels sprouts, Brassica oleracea, are a unique type of cabbage belonging to the Brassicaceae family. Though the vegetable is native to the Mediterranean region like other cabbages, they’re named after Brussels, a city in Belgium, where they have been popular since the 13th century. Brussel sprouts are rich in nutrients, primarily antioxidants, fibers, and Vitamin K. Something you need to know about brussels sprouts gardening is they are an annual cool-weather crop that grows up to 2 to 3 feet in height, forming numerous miniature cabbage heads along thick stalks. They’re planted in late summers, taking about 80 days from transplant to reach maturity and be harvested in late fall or early winter. Brussel sprouts taste best when they’re harvested after being subject to light frost.

Types & Varieties of Brussels Sprout

Different Brussels sprout varieties exist, with subtle differences in the sizes and number of buds attached to the stalks and also their color and flavor. Several tiny buds are attached close to each other in some varieties, while others have bigger buds with some spacing between them. Colors range from pale green to reddish-purple. 

Common varieties of Brussels Sprouts:

  • CatskillIt’s an heirloom variety, introduced in 1941. It produces 2” round, deep green sprouts attached to long, strong stalks. It takes between 85 to 110 days to grow to maturity.
  • Dagan – The variety produces bright green sprouts that hold their shape well at harvesting. They grow tall stalks with medium to large sprouts, taking about 100 days to reach maturity.
  • Green Gems – These varieties grow to about 34-36” tall, packed with beautiful 1.5” sprouts. The mini cabbages have a golden interior and reach maturity in just over 85 days.
  • Churchill – It’s a fast-growing hybrid that produces flavorful, green sprouts in as little as 90 days. 

If you’re building a vegetable garden for self-sustenance, plan around 2 to 8 Brussels sprout plants per person, and since the individual plants are spaced at least 16” apart, plant around 8 to 10 feet per person.

Temperature and Timing for growing Brussels Sprout

Brussels sprouts are cool-season vegetables that grow best at temperatures between 45 and 75°F. In warmer climates, they’re planted in late summers for a winter harvest, while in cooler climates, they’re planted in early summers to be harvested in the fall. They can tolerate below-freezing temperatures for a couple of days. In fact, the flavor is enhanced when they’re subject to light frost.

Sun Exposure and Soil Requirements

Full sun, with exposure for at least 6 hours a day is best for Brussels sprouts gardening. They prefer growing in fertile, well-drained soil that’s amended with plenty of organic matter. Make sure the soil pH is between 6.5 to 7.

How to Plant Brussels Sprout

Brussels sprout gardening begins by planting the seeds ½ to ¼ inch deep in pots or seedling trays 12 to 14 weeks before autumn’s first frost. Plant 2 to 3 seeds in each module and maintain moisture in the soil. The seeds will sprout in 7 to 12 days. After the seedlings appear, remove the weaker ones, keeping the strongest ones to develop further. Once the seedlings are 4 weeks old, they are ready to be transplanted into the garden.

When it’s time to transplant them in the garden, harden off the plants by setting out the seedling tray in a shady spot outdoors, bringing them back inside for the night. Increase the sun exposure gradually until they’re ready to be planted in the garden bed in about a week.

Set the transplants 16 to 18″ apart in rows that are spaced 30 inches apart. Remember to firm the soil around the seedlings, so they’re well-anchored to the ground as they develop into mature plants.

Brussels like their soil evenly moist. Offer about 1 inch of water each week, watering at the base of the plant. Overwatering can result in stunted growth and root rot, so be careful in providing just the right level of moisture. 

Fertilize the soil once before setting the transplants and a second time at mid-season. For fertilizing the sprouts, you can either side-dress the plants with aged compost or use a balanced organic fertilizer, such as 5-5-5.

Stake the plants since they’ll become top-heavy as the buds start developing. If there isn’t a stake for support, the plants will lean over or fall.


Once your Brussels sprout gardening goes successfully, there will be loads of sprouts to harvest at the end of the season. Here’s how you harvest sprouts:

  • As the crop approaches harvest, the leaves near the buds start turning yellow. It takes about 3 to 4 months for the buds to come to harvest from the time of transplanting. Once the buds are about 1.5 inches in diameter and still firm, it’s time to harvest them.
  • Near the end of the growing season, remove the lower leaves to allow more room for the development of the buds.
  • The lower buds mature first; puck them before they turn yellow. Yellow buds are bitter. Harvest the upper bulbs as they develop. If you want all the sprouts to come to harvest at the same time, pinch out the growing tip.
  • If a drastic temperature drop or rise is predicted in the coming days as the plant approaches harvest, you can harvest the entire stalk. The stalk is also edible once the tough outer layer is removed. 


When stored unwashed in a plastic bag, Brussels sprouts will stay fresh in the fridge for over 3 to 4 weeks. Remove the loose, yellow outer leaves from the buds before storing them. Blanched sprouts can be frozen and used for up to 4 months.

Pests and Diseases


  • Aphids are a common problem with Brussels sprouts. These insects collect on the stems and weaken the plants by sucking the sap from them. You can hose them off with water.
  • Cabbage loopers and cabbage worms also attack Brussels sprouts. You can either handpick and kill them or spray the plants with Bacillus thuringiensis.
  • Cutworms often come out at night to feed on the plants. Place cutworm collars around the plants at the beginning of the growing season to protect the young plants.


  • Brussels is susceptible to cabbage yellows. This is a fungal disease that begins at the lower buds, turning them yellow and then progressing to the higher buds. Plant resistant varieties and apply compost tea regularly to prevent the disease.
  • Clubroot is another fungal disease that affects Brussels sprouts. They result in the swelling of roots and weakening and wilting of the plants. Maintaining a neutral soil pH and an adequate supply of calcium and magnesium can help control the disease.

Follow this guide, and you’ll hopefully grow lots of crunchy, flavorful Brussels sprouts to grace your dishes.

Baked Cabbage – With Cheese & Breadcrumbs

Baked Cabbage


6 cups shredded cabbage
3 ounces of tomato paste
¾ cup water
¼ teaspoon salt
⅛ teaspoon black pepper
2 teaspoons sugar
1 cup cheddar cheese, grated
½ cup bread crumbs
4 tablespoons butter


Preheat oven to 350 degrees F.
Fill a large pot half full of water and bring to a boil. Add cabbage to the pot and cook 2 minutes. Drain cabbage and return to the pot.
In a separate saucepan, combine tomato paste, water, salt, black pepper and sugar. Bring to a boil, stirring until smooth.
Pour mixture over cabbage. Toss to coat. Pour into a casserole dish. Top with cheddar cheese and bread crumbs.
Put butter on top. Bake for 15 minutes. Serve hot.

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Cole Slaw Easy to Make Recipe

Cole Slaw

This is a fast recipe. Do yourself a favor and use real mayonnaise. Cole slaw made with low cal-mayo is just not the same.


6 cups cabbage shredded
1 carrot cleaned, peeled, and shredded
2 tablespoons mayonnaise
½ cup cider vinegar
¼ cup sugar
1 teaspoon mustard or dry mustard seed
2 teaspoons celery seed
¼ teaspoon salt


Place the shredded cabbage and carrots in a large bowl.
In a separate bowl add mayonnaise, vinegar, sugar, mustard, and salt. If using celery seed, add that too.
Mix the cabbage and carrots well with the dressing. Chill in the refrigerator for at least 1 hour before serving

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Sauteed Cabbage – Easy Cook Recipe

Sauteed Cabbage

Sauteed cabbage is a fast easy cook. It creates a great side dish for any meal. Addionally, cabbage is high in vitamin C, in fact a ½ cup of cabbage provides 45% of the daily recommended amount of vitamin C. The trick here is to slice the cabbage thin to help cook the cabbage.


1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons butter
1 tablespoon of canola oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Cut the cabbage in half and cut the core out from each half. With the cut-side down, slice it as thinly as possible, use a mandolin with a narrow setting.

Melt the butter in a large saute pan or cast iron skillet over medium-high heat, once melted add the canola oil. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. For a good sauteed cabbage use fresh and firm cabbage.

Cabbage And Bacon Soup

Cabbage And Bacon Soup

Give cabbage and bacon soup a try. It is easy to make and can be ready within and hour.


1/2 pound bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves


Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

As a late autumn soup, cabbage and bacon soup heats your stomach and is a great comfort food

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Freezer Slaw Recipe

Freezer Slaw Recipe

A simple easy to follow freezer slaw recipe. A great way to preserve cabbages from the garden. If you don’t have a garden, go to a local farmers market and buy some nice organic, non-GMO produce and make this recipe. As long as you have extra freezer space, freezer slaw is great. Cabbage is a great vegetable with plenty of vitamins.

Ingredientsfreezer slaw recipe is easy and is a great way to preserve cabbage from the garden

4 pounds cabbage
2 large green peppers
5 large carrots
2 onions – sliced
4 teaspoons salt


3 cups sugar – see directions
2 tsps. dry mustard or mustard seed
2 tsps. celery seed
2 1/2 cups apple cider vinegar
1 1/2 cups water

Cooking Directions

Simply shred cabbage, green peppers and carrots. Add sliced onions. Add 1 tsp. of salt per salt per pound of cabbage and mix well and let sit for 1 hour. After one hour, rinse and dry the cabbage.

In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 5 minutes. Turn off heat and let cool!!

Pour over drained cabbage and let set for 5 to 10 minutes. Stir well.

Package in freezer containers leaving about 1/2 inch head space. Will last for 8 – 10 months. When ready just remove from freezer and allow to thaw and serve.

When you have excess cabbage, make some freezer slaw. It is a simple vinegar based slaw recipe. I find it delicious and a great way to store the summers harvest. It freezes great and when thawed you would never think it was ever frozen. This is great when making fish tacos. I have made freezer slaw for several years now and consider freezer slaw a must do. I grow enough cabbage making sure to set aside five to six pounds for this great dish.

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

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