Eric Hunt / CC BY 2.5
Brussels sprouts
Brassica oleracea var. gemmifera
Overview
Miniature cabbage-like sprouts that grow spiraling up a tall stalk, Brussels sprouts were developed near Brussels, Belgium in the 13th century. Their flavor dramatically improves after a frost, which converts starches to sugars, making them a perfect late-fall and winter crop. Modern cultivars have been bred for sweeter, less bitter flavor profiles than the sprouts many grew up dreading.
Members of Brassica, also known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas, are a diverse group of plants belonging to the cabbage and mustard family (Brassicaceae). These plants are informally referred to as cole crops, derived from the Latin caulis, which denotes the stem or stalk of a plant. Like other Brassica species, these plants typically have thick, fleshy leaves that are often lobed or divided into smaller leaflets. The flowers of Brassica plants are usually white or yellow and arranged in a cross-shaped pattern, giving rise to their common name "cruciferous." Most members of the Brassica genus are cool-season crops, meaning they grow best during cooler temperatures. These plants have a wide range of uses, from being consumed as vegetables to being used for ornamental purposes. The genus Brassica includes well-known vegetable crops such as cabbage, broccoli, cauliflower, Brussels sprouts, and kale, among others.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- also native to France, Great Britain, Spain; introduced in 15 US states
- Cultivation Region
- Northern temperate regions
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Avoid Planting Near
Sowing & Propagation
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Mar — Apr | Start indoors 12-14 weeks before first fall frost |
| Cold (1-2) | Transplant | May — Jun | Transplant after last frost; needs 90-100 days |
| Cold (1-2) | Harvest | Sep — Oct | Harvest bottom-up after first frost; twist off sprouts |
| Cool (3-4) | Start Indoors | Apr — May | Start indoors in spring for fall harvest |
| Cool (3-4) | Transplant | May — Jun | Transplant in late spring; harvest after frost |
| Cool (3-4) | Harvest | Oct — Nov | Harvest after frost from bottom up; cold sweetens flavor |
| Moderate (5-7) | Start Indoors | Apr — May | Start indoors; time for harvest after first frost |
| Moderate (5-7) | Transplant | Jun — Jul | Transplant midsummer for fall/winter harvest |
| Moderate (5-7) | Harvest | Oct — Dec | Harvest after first frost; frost is essential for best flavor |
| Warm (8-9) | Start Indoors | Jun — Jul | Start indoors midsummer for winter harvest |
| Warm (8-9) | Transplant | Jul — Aug | Transplant in late summer |
| Warm (8-9) | Harvest | Nov — Feb (wraps) | Harvest during cool months |
| Hot (10+) | Start Indoors | Jul — Aug | Start indoors in summer |
| Hot (10+) | Transplant | Aug — Sep | Transplant early fall; needs cool weather to form sprouts |
| Hot (10+) | Harvest | Dec — Feb (wraps) | Harvest in winter |
Uses
Culinary
- Roasted with olive oil until caramelized and crispy
- Shredded raw into salads and slaws
- Sautéed with bacon, balsamic, or maple glaze
Medicinal
- High in glucosinolates linked to cancer prevention
- Rich in vitamin K and vitamin C
- Good source of ALA omega-3 fatty acids
Other Uses
- Architectural garden interest on tall stalks
