Growing Brussels Sprouts
01-14-2010 This page is about growing Brussels sprouts. We are using the Churchill as our model. The Churchill is new and is the earliest Brussels sprouts. The Churchill, pictured at the right, is a flavorful, medium-green, smooth sprouts that are large and mature remarkably early. Churchill is a vigorous, easy-to-grow variety for diverse climates. Days to Maturity: 90 The most delicious Brussels sprouts grow in irrigated, fertile soil, and are harvested after frosts. The soil pH should be above 6.0.
TRANSPLANTING: In May, sow thinly (3-4 seeds/in.) in flats, in 1 1/2"-cell containers, or in outdoor beds. Transplant in 4-6 weeks, 18-24" between plants. DIRECT SEEDING: About 4 months before expected fall frost, sow 3 seeds every 18", 1/4- 1/2" deep, rows 30" apart; thin to 1 plant. DISEASES and INSECT PESTS: See "Cabbage." HARVEST: After frost and until Christmas in most areas, and through the winter where cold is not severe. Pick when sprouts are firm and well formed. Break off the leaf below the sprout and snap off the sprout. The upper sprouts continue to form and enlarge as the lower ones are harvested. For a once-over harvest (uniform maturity of most sprouts on the plant) and whole-stem marketing, the plants should be topped: pinch out the growing point (rosette of several small leaves at the top of the plant) when the lower sprouts are 1/2- 3/4" in diameter. A full stem of uniform-size sprouts will develop in about 4 weeks. STORAGE: Before ground freezes, pull plants out by the roots and place in a humid cooler at 32°F (0°C) or cold cellar for 4-6 weeks. DAYS TO MATURITY: From transplanting; add about 20 days for direct seeding.
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