| Beets | Broccoli | Brussels Sprouts | Cabbage | Cauliflower | Carrots | Cress |
| Lettuce | Onions | Peas | Potatoes | Radishes | Salad Greens | Spinach |
| Brussels Sprouts are not an overly popular vegetable in the United States, however for those who love them they are a delicious vegetable to raise. They can be planted in the spring but do exceptionally well in the fall as they, like their cabbage cousins, thrive on cooler, moist weather. They actually improve in flavor after a light frost.For a fall crop, count back 90-100 days from frost date to determine when to set the plants in the ground.Brussels Sprouts enjoy a good dose of composted cow manure worked into the soil and top dressed with 2-4 lbs. of 5-10-10 per 100′ row. Set plants 24 inches apart as they need space to grow.
Jade Cross Hybrid Plants produce a heavy crop of delicious blue-green sprouts that are extremely cold hardy. Frost improves flavor. Plant in early spring for a fall crop in the north. The vitamin-rich heads are delicious when used fresh or frozen. 90-100 days to maturity.
Long Island Improved A delicious vegetable for fall and winter use. Have a mild cabbage-like flavor, but are more tender and tasty. Frost improves their flavor. In most areas grown for fall harvest but in mild-winter areas can be planted later for winter and spring use. Good fresh or frozen. 100-110 days to harvest. |
Harvest:Brussels Sprouts hug the main stalk of the plant, nestled in the crevice of the base of the leaves. They mature from the bottom of the plant upwards. When the sprouts are about half the size that you want, break off the leaves under them so they have room to grow. Repeat as necessary.Pests:
Cabbage worms and loopers are the two main pest that attack Brussels Sprouts. |
