The Brussel Sprout

Brussels Sprouts belong to the Brassica family of vegetables, the largest vegetable family known which includes cabbages, cauliflowers, broccoli, collards, kale, kohlrabi, turnips and rutabaga. The plant is believed to have developed from a form of kalelike wild cabbage. It was discovered and popularized in the 14 th century near Brussels in Belgium.  

Brussels Sprouts suffer from a truly undeserved poor reputation. When prepared properly, by gently steaming, Brussels sprouts have a sweet, nutty flavor and a crisp texture. If allowed to overcook, Brussels sprouts produce a strong foul odor and become mushy in texture. An overcooked Brussels sprout is truly vile while a steamed Brussels sprout with garlic butter or Hollandaise sauce is a gourmet delight.

By the mid-19 th century, Europe was enjoying the Brussels sprout, but it had not gained acceptance in the United States. David Landreth II in the 1848 catalogue wrote, “…The sprouts are used as winter greens; and at Brussels they are sometimes served at table with a sauce composed of vinegar, butter, and nutmeg, poured upon them hot, after they have been boiled. & The top, Van Mons says, is very delicate when dressed, and quite different in flavor from the sprouts…”

Brussels sprouts need a long growing season, about 100 days. Brussels sprouts can be direct seeded about 4 months before the first fall frost date or started indoors in flats in early spring. When direct seeding, plant the seeds ½ inch deep. Transplants or seedlings should be spaced 18 inches apart in rows 24-30 inches apart. Mix compost or dried manure and bone meal into the soil around the seedlings. Once sprouts begin to form around the stem, pinch off the growing tip of the plant. This will encourage the sprouts to swell. Brussels sprouts are extremely frost tolerant. Along with collards and kale, Brussels sprouts are the latest green vegetables to survive in the fall garden.