Brussels sprouts (Brassica oleracea gemmifera)
How to plant and grow Brussels sprouts (Brassica oleracea gemmifera)
Brussels sprouts are a group of cabbage cultivars in which the leaf axillary buds develop so that the stem is covered with many sprouts similar to small cabbages, which are harvested and consumed mainly cooked.
Plant profileCommon name: Brussels sprouts
Scientific name: Brassica oleracea gemmifera, Brassica oleracea gemmifera
Plant type: Vegetables
Where does Brussels sprouts grows best?
Brussels sprouts are a vegetable that prefer a cold or mild climate, which hardly grows well in places where the average temperature exceeds 24°C.
The temperature range considered ideal for cultivation is 15°C to 18°C. The plant supports well frosts and some cultivars can survive for short periods at temperatures up to -10°C.
Brussels sprouts need direct sunlight for at least a few hours a day.
What type of soil does Brussels sprouts prefer?
Plant in well-drained, fertile soil, rich in organic matter and rich in nitrogen. The ideal soil pH is between 6.0 and 6.8.
Brussels sprouts are very sensitive to the lack of boron in the soil. If the plants are not growing well, it may be symptom of boron deficiency, a problem that can be corrected by fertilizing with boron-containing fertilizer.
The vegetable garden must be watered in order to keep the soil always moist, but not soaked.
How to sow
The seeds can be sown in seed trays, small pots or newspaper cups and transplanted when the seedlings have 4 to 6 leaves.
Transplant preferably in the late afternoon, with the soil very moist, or on cloudy and rainy days.
The seeds can also be sown directly at the final location, although this practice is less common.
Remove invasive plants that are competing for nutrients and resources.
Brussels sprouts are harvested 90 to 140 days after sowing, varying according to the cultivar planted and the cultivation conditions. It lasts for a few months if the plant is not cut whole at harvest, that is, if shoots are harvested one by one.
In the latter case, the shoots are harvested from the base of the plant upwards, as they reach 2.5 to 5 cm in diameter, without being open or yellow. Cut the buds with a knife close to the stem or twist each bud until it comes off the plant.
Many people claim that brussels sprouts are tastier if they are harvested after a light frost has occurred.