Notes:

No product notes found.

Additional Information:

No additional information found.

Disease Resistance:

No disease information found.

Growing Information:

Brussels Sprouts

CULTURE: The most delicious Brussels sprouts are grown in irrigated, fertile soil with a pH above 6.0, and are harvested after frosts.
TRANSPLANTING: During May, sow 2 seeds per cell in 50-72 cell plug flats, 3-4 seeds/in. in 20 row flats, or in outdoor beds 1/4" deep. Seedlings should be ready to transplant in 4-6 weeks. Space 18-24" between plants, in rows 30-36" apart.
DIRECT SEEDING: About 4 months before expected fall frost, sow 3 seeds every 18", 1/4- 1/2" deep, in rows 30-36" apart; thin to 1 plant per spot.
DISEASES AND INSECT PESTS: See "Cabbage".
HARVEST: After frost and until the end of December in most areas, and through the winter where cold is not severe. Pick when sprouts are firm and well formed. Break off the leaf below the sprout and snap off the sprout. The upper sprouts continue to form and enlarge as the lower ones are harvested.
WHOLE-STEM HARVESTING, MARKETING, AND TOPPING: For a once-over harvest (uniform maturity of most sprouts on the plant) and whole-stem marketing, the plants should be topped: pinch out the growing point (rosette of several small leaves at the top of the plant) when the lower sprouts are 1/2- 3/4" in diameter. A full stem of uniform-size sprouts will develop in about 4 weeks.
STORAGE: Before ground freezes, pull plants out by the roots and place in a humid cooler at 32°F (0°C) or cold cellar for 4-6 weeks.
DAYS TO MATURITY: From transplanting; add about 20 days for direct seeding.
TRANSPLANTS: Avg. 800 plants/1,000 seeds.
SEED SPECS: SEEDS/LB.: 59,000-123,000 (avg. 106,500).
PACKET: 100 seeds (direct seeds avg. 33', avg. 80 transplants).

Symbols Explained:

Cold Tolerant Variety does well at lower temperatures and may even be frost hardy.