Harvesting: Brussels sprouts start maturing from the bottom of the plant to the top.
Buds should be picked when they are firm and about the size of a large cherry, between 3/4" and 1" in size.
Break off the leaf just below the buds and snap or cut off the sprout. Brussels sprouts can be left in the
garden through a freeze, which sweetens the flavor.
Brussels sprouts contain sulforaphane, a chemical believed to have potent anticancer properties.
They are an excellent source of protein, and just 88 grams (g), or 1 cup, of raw Brussels sprouts
meets the National Institutes of Health’s (NIH) recommended daily requirements for vitamin C and vitamin K.
Item specifics
Brand
Unbranded
Season of Interest
Fall, Winter
Type
Vegetable Seeds
Climate
Arid, Humid Subtropical, Marine West Coast, Mediterranean, Semiarid, Tropical Wet, Tropical Wet & Dry
Genus
Brassica
Common Name
Brussels Sprout
Indoor/Outdoor
Indoor & Outdoor
Color
Green
Sunlight
Full Sun, Medium Sun
Features
Cold Resistant, Edible, Fast Growing
Cultivating Difficulty
Very Easy