Growing up, we had a neighbor who called Brussels Sprouts Martian heads. As a kid, I loved and hated that description–it was fun and disgusting. Now, though, the thought of growing Martian heads makes me smile. The key, in my humble opinion, is to know how to prepare Brussels Sprouts AFTER you’ve grown them, otherwise, they can seem like vegetable punishment. Done right, though, they are tasty, tasty.
Brussels sprouts get their name because they were originally cultivated in Brussels, Belgium in the early 16th century. Brussels sprouts and chocolate–those crazy Belgians. Brussels sprouts are literally PACKED with vitamin A–one measly little cup contains over 1000 IU of Vitamin A. 1 cup contains 160% of your daily vitamin C, and a pretty good dose of beta carotene. So, eat up.
How to Grow Brussels Sprouts:
Plant Brussels Sprouts in a sunny location. Sow seeds directly into the garden about 1/4″ deep. When the seedlings are 2″ tall, thin to one plant every 2 feet. Brussels sprouts are best saved for spring and fall plants, as they thrive in cooler/mild weather, rather than the dead heat of summer {they taste bitter when they are harvested in summer}.
When are Brussels Sprouts Ready to Harvest?
Brussels Sprouts mature from the bottom up, so you can pick them as you need them from the bottom up, or you can harvest the entire stalk. They are ready when they are about 1-2″ in diameter.
Which Brussels Sprouts to grow?
My Favorite Recipe with Brussels Sprouts:
I usually make these Brussels Sprouts with Balsamic Vinegar for Thanksgiving. They key to good brussels sprouts is chopping them up smaller. It allows them to get a bit crunchy when baked or sauteed on the edges, which significantly cuts down on any texture issues that come up when they are cooked whole.
If you live in the Pacific Northwest Region and are unsure what seeds you should be starting right now, or when your transplants should be set out in the garden, this regional planting guide should help you out.
Don’t live in the Pacific Northwest? Find your regional planting guide HERE.
HONEY BEAR says
I LOVE BRUSSELS SPROUTS. I GREW UP EATING BRUSSELS SPROUTS. WE NEVER GREW THEM. SOMETIMES I FIND THEM ON THE STALK AT MY LOCAL RANCH MARKET. THE LAST LONGER WHEN LEFT ON THE STALK. WE ALWAYS HAD THEM BOILED WHOLE THEN SPLASHED THEM WITH PEPPER SAUCE TO EAT THEM. NOW I STEAM THEM CUT IN HALF WITH RED OR ORANGE BELL PEPPER THEN DRIZZLE WITH BUTTER SAUCE. WE ALSO LOVE THEM WRAPPED IN FOIL WITH MUSHROOMS, S&P DRIZZLED WITH OLIVE OIL AND GRILLED OR BAKED IN THE OVEN. I ALSO LOVE CHOPPING THEM UP AND FRYING IN BUTTER.
Lisa says
Hi Mavis!
You might be aware of this already but I found a great deal that I want to sing from the rooftops. The Dollar Tree has little seed starting pots. 12 for a dollar for the 3.5 in. They also have 4.5 inch versions that are 6 for a dollar. They already have drainage holes. A little flimsy but I can see them lasting at least a couple years if they aren’t left outside.
http://www.dollartree.com/Seasonal-Holidays/Lawn-and-Garden/Small-Plant-Starter-Pots-Assorted-Sizes/1248c663c663p345380/index.pro?method=search#BVRRWidgetID
Lois Luckovich says
The neatest trick I’ve heard of for these is to shred them up and make coleslaw of them