Brussels Sprouts (Brassica oleracea var. gemmifera) are a popular vegetable belonging to the cabbage family, grown for the small, compact buds that develop along a strong upright stem. Resembling miniature cabbages, these sprouts are a traditional feature of autumn and winter vegetable gardens.
Plants typically reach 60-100 cm in height, producing large green leaves along a sturdy central stalk. Numerous rounded sprouts form in the leaf axils, gradually increasing in size until they are ready for harvesting.
Brussels sprouts have a distinctive, slightly sweet flavour with the characteristic notes of brassica vegetables, which can become milder after exposure to cool temperatures. They are excellent steamed, roasted, sautéed, boiled or added to stews and other dishes. They are naturally rich in fibre, vitamin C, vitamin K and other nutrients.
This relatively long-season crop performs best in cool to moderate temperatures. It tolerates light frosts and is particularly suitable for harvesting throughout autumn and winter.
How to sow the seeds
Sow in seed trays from late winter through spring for autumn and winter harvests. In regions with mild Mediterranean climates, late-summer sowing may also be possible if sufficient growing time remains before the coldest months.
Sow approximately 0.5-1 cm deep in fertile, light and well-drained compost. Maintain temperatures around 15-22 °C and keep the growing medium consistently moist. Germination usually occurs within 5-10 days.
Transplant when seedlings have developed 4-6 true leaves, spacing plants approximately 50-60 cm apart with 60-75 cm between rows. Grow in full sun in deep, fertile soil enriched with organic matter. Water regularly without waterlogging. Harvest the sprouts when they are firm and tightly closed, usually starting from the bottom of the stalk.
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