Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. flipboard Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

Gardening 101: Brussels Sprouts

Search

Gardening 101: Brussels Sprouts

November 17, 2014

Brussels sprouts (Brassica oleracea): “The Dark Horse”

Unwieldy in the garden, controversial in the kitchen, Brussels sprouts have to work twice as hard to win our approval. And yet those who love them really love them.

The key is in growing your own. The sweetness of a sprout increases with cold and decreases after picking. Going out on Christmas morning to pick Brussels sprouts for the big feast, as my friend Peter does, is the optimal way. Old sprouts, usually overcooked, are the greens that we love to demonize.

Photography by Kendra Wilson, except where noted.

brussels-sprouts-stalk-kendra-wilson-gardenista

Above: The beauty of winter vegetables is that the ground is a natural storage place. Harvest them when you need them. Brussels can be picked as and when, by twisting off the bigger sprouts first, closer to the base. Farm shops and markets sell them by the stalk. Storing them somewhere cool will keep them reasonably fresh. Ideally you should eat them right away or blanch and revive later with frying.

brussels-sprouts-green-shade-cloth-gardenista

Cheat Sheet

  • Sow seed in late spring, planting out six weeks later, after the true leaves appear.
  • Plant with winter salad in the colder months to keep them from looking bare and rangy. Be prepared to give them enough space in the summer when there will be more competition.
  • Red Brussels sprouts are a good option in a decorative kitchen garden. New improved varieties are ‘Falstaff’ and ‘Red Delicious.’

Keep it Alive

  • Like other members of the brassica family, sprouts need to be netted against pigeons.
  • Crop rotation is important for Brussels and other brassicas, as pests such as cabbage root fly will overwinter underground.
  • Add supports on planting out as the extenuated cabbage stalks grow tall and heavy.

brussels-sprouts-stalk-kendra-wilson-gardenista-2

Above: Brussels sprouts benefit from intercropping; it improves their looks and can improve their health. Charles Dowding, the no-dig guru, has said that planting sprouts with lettuce improves the vigor of the former. Some say that garlic as a companion plant improves the flavor as does dill. Experiences vary according to soil and situation.

brussels-sprout-stalk-kendra-wilson-gardenista-3

Above: Herbs are tried-and-tested fly deterrents for brassicas, and they are worth growing near sprouts (for instance: mint, sage, calendula, rosemary) and thyme). Grow them with flowers too in the kitchen garden: a diversity of plant types will attract pollinators, which will keep the natural cycle moving.

brussels-sprouts-mollie-katzen-kitchen-gardenista

Above: Photograph by John Merkl for Gardenista.

Cookery writer (and Elizabeth David editor) Jill Norman says that Brussels sprouts need to be “tempered” with other things, since their flavor is “quite out of proportion to their size.”

Mollie Katzen of Moosewood Cookbook fame tempers hers with onions (above), adding them when she sautés sprouts. A quick fry takes them further away from school memories of soggy greens. Other partners are bacon, chestnuts, or olive oil and lemon.

For the full recipe see: Garden-to-Table Recipe: Mollie Katzen’s Smoky Brussels Sprouts and Onion.

brussels kw 4

Above: Old habits die hard and many of us cut a cross at the base of each sprout. Whether this is to ensure even cooking or a quick escape for small insects (as I was told) is very debatable.

More from my friend Peter’s garden: Garden Visit: What to Eat Now From a British Allotment.

Planning a Thanksgiving menu? See our recipes for Squash to Be Grateful For and Farmhouse Apple Cake.

Finally, get more ideas on how to successfully plant, grow, and care for brussels sprouts with our Brussels Sprouts: A Field Guide.

Interested in other edible plants for your garden? Get more ideas on how to plant, grow, and care for various edible plants (including flowers, herbs and vegetables) with our Edible Plants: A Field Guide.

(Visited 516 times, 1 visits today)
You need to login or register to view and manage your bookmarks.

Have a Question or Comment About This Post?

Join the conversation

v5.0