Approximately 315 seeds per gram Brassica oleracea Lot# BU23701 Long Island Improved Brussels Sprouts originated from Brussels around the 1890s, were introduced to North America, and remain one of the most popular varieties of ‘Brussels Sprouts’ today. Long Island Improved is an old heirloom variety that grows on semi-dwarf plants that are 51-61 cm (20-24") high with a spread that averages 30-61 cm (12-24”) wide. Brussels sprouts are slow-growing, hardy, long-season vegetable. The sprouts look like miniature cabbages and form where the leaves meet the stems. Freshly harvested, lightly steamed sprouts are a delight. Expect to harvest 50-100 dark green sprouts that will be about 2.5 cm (1”) in diameter from each plant.
Start transplants indoors in early April or 4-6 weeks before the last spring frost date in your area. Sow 2 or 3 seeds per pot 3-5 mm (⅛-¼") deep, under very bright light and maintain a 15-21˚C (60-70˚ F) temperature. Once seeds germinate, lower temperature slightly. Keep soil moist but not overly wet. Thin to the strongest plant. Harden plants off for at least a week before transplanting outside after last frost. Seedlings should have 4 to 5 true leaves (4-6 weeks). If you have leggy transplants or transplants with crooked stems, they can be planted up to their first leaves so they can grow upright. Space transplants 61-75 cm (24-30") apart in rows 61-75 cm (24-30") apart.
Soil Conditions: Well worked rich, loose well-drained soil. Ideal pH: 6.0-7.5
Planting Depth: Sow seeds 3-5 mm (⅛-¼") deep.
Germination: 4-10 days.
Height at Maturity:Brussel sprout plants reach 51-61 cm, (20-24”) tall. Spread is about is 30-61 cm (12-24") wide.
Days to Maturity: 100-110 days.
Watering: Brussel sprouts require a regular supply of water, at least 2.5-4 cm (1-1½”) per week. This will ensure good growth, whether plants are grown in single or wide rows. The amount of rain that falls during the week will help supplement how much you should water your garden. Soil should remain mildly moist. Reduce watering as Brussels sprouts approach maturity. Fertilize before planting and again at mid season; side dress plants with well-aged compost. Plants have shallow root systems. Avoid even shallow cultivation. Mulch to protect roots, reduce weed competition and conserve moisture.
Sun/Shade: Full Sun
Spacing after Thinning: Space transplants 61-75 cm (24-30") apart in rows 61-75 cm (24-30") apart.
Additional Information Brussels sprouts will generally take about 3 months until they are ready to harvest. The sprouts will mature from the bottom up. When the sprouts first appear, the lower leaf should be cut off. The sprouts should be picked green when about 2.5 cm (1") or so in diameter. We leave the sprouts right on the stem - just break them off, peel any old leaves off the outside, cut the bottoms with a sharp knife, and steam. To pick them, you can either twist them off, or better yet get a sharp knife and cut them off. Harvest continues well into the cold fall months. Light snow does not seem to stop their developing, and even improves their flavor. Avoid planting Brussels sprouts in the same location two years in a row to prevent soil depletion as they are heavy feeders. In regions with heavy rains or sandy soil, you may have to supplement the soil with nitrogen. To help reduce disease, Brussels sprouts should not be grown within a 10 foot radius of any other brassica growing location within the last 3 years or longer. This includes, cabbage, kale, broccoli, cauliflower, mustard, kohlrabi, rutabagas, and some turnips. Storing Brussel sprouts is simply done by refrigerating unwashed sprouts in plastic bags. They are best used fresh and generally retain their integrity and flavour for up to a week. For long term storage, Brussel sprouts can be frozen by blanching the sprouts for 3-5 minutes and rinsing in cold water. Drain sprouts and pack into airtight containers or in vacuum freezer bags and place in freezer.Brussel sprouts are a good source of carbohydrates and vitamins A and C. They also have the reputation of preventing cancer and lowering low-density lipoprotein.