![]() We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA). The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information is for educational purposes only. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. The leaves are also edible with a kale-like flavor, and can be harvested after maturation.ĭeveloped by James Manning, Undergraduate Research Assistant, and Daniel Brainard, Vegetable Extension Specialist MSU Department of Horticulture Gary Heilig, MSU Extension educator. ![]() Each plant yields between 60 and 100 sprouts. Harvest brussels sprouts when the heads are firm and 1 to 2 inches in diameter. This will give the sprouts more room to develop. As the leaves begin to turn a little yellow, break them off, leaving about a 2-inch stalk. Harvest and storageĪs the season progresses, the sprouts begin to form on the lower portion of the plant first. Insects: Aphids, flea-beetles, cabbage maggots, imported cabbage worm, cabbage loopers, diamondback moth.ĭiseases: Black rot, downy mildew, alternaria. Hot weather will give strong flavored, loose sprouts. It is recommended that the terminal bud be pinched in early September so that no more sprouts form, allowing existing sprouts to develop. They are hardy, and can often be harvested well into December. As with its close relative – broccoli – cold fall temperatures result in a milder, sweeter flavor. This plant requires relatively high levels of potassium, so it’s advisable to run a soil test. Brussels sprouts in Michigan are usually grown from transplants set out in mid-summer. The best tasting brussels sprouts are grown in fertile soil, with plenty of irrigation, and harvested after fall frosts. Use faster maturing varieties such as Oliver (90 days from transplanting) if you are late getting plants going. Relatively few varieties are available from most seed catalogs. This plant, like kohlrabi, is among very few new vegetables – it was unknown until about 400 or 500 years ago. It developed in the vicinity of Brussels, Belgium, where it gets its name. Expect germination within about three weeks. Keep the soil moist but not soggy, and put the container in a warm spot with bright, indirect light. To start plants in containers, gently press the seeds into a moist seed-starting mix. The brussels sprout plant is distinctive in that it produces little green or red mini-cabbages in the leaf axils of the stem. Brussels sprouts seeds germinate best at temperatures between 45 and 85 degrees Fahrenheit. Time to harvest: 90 to 110 days from transplants.
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