Brussels Sprout Donation Tracker

🌱 How & Where to Grow Brussels Sprouts

• Start indoors 12-14 weeks before first fall frost (mid-June in Michigan).
• Transplant to garden 6-8 weeks before first frost.
• Space plants 18-24 inches apart in rows 30 inches apart.
• Direct seed option: Plant in garden by late May for fall harvest.
• Sunlight: Full sun (6-8 hours) but tolerates partial shade.
• Soil Type: Rich, well-drained soil with pH 6.0-6.8.
• Soil Amendment: Heavy feeder – add generous compost and aged manure.

Brussels sprouts are the ultimate fall crop – frost makes them incredibly sweet!
 

🌡️ Temperature Guidance:

Thrives 60-65°F. Sweetens after frost. Tolerates 20°F when mature.

• Optimal growth: 60-70°F days, 50-60°F nights.
• Heat sensitivity: Poor sprout development above 75°F.
• Frost benefit: Light frosts convert starches to sugars.
• Cold tolerance: Mature plants survive down to 20°F.
• Requires 80-100 days from transplant to harvest.

Michigan’s cool falls are perfect – brussels sprouts actually improve with cold weather!
 

💧 How to Care for:

• Consistent Moisture: Essential for steady growth and sprout development.
• Watering: 1-1.5 inches weekly – consistent moisture prevents loose sprouts.
• Mulch: 3-4 inches to retain moisture and regulate soil temperature.
• Fertilizer: Side-dress monthly with balanced fertilizer or compost.
• Support: Stake tall varieties in windy locations to prevent toppling.

📏 Harvest Signs:

Sprouts 1-2 inches diameter. Firm and bright green. Bottom sprouts mature first.

• Size: Harvest when sprouts reach 1-2 inches diameter.
• Firmness: Should feel solid and tightly formed.
• Color: Bright green indicates peak quality.
• Progression: Harvest from bottom up as sprouts mature.
• Best flavor after several light frosts!

Brussels sprouts can be harvested all winter in Michigan with protection – they’re incredibly cold hardy!
 

🧺 Harvesting:

Twist off individual sprouts. Or cut entire stalk. Can harvest through winter.

• Individual harvest: Twist sprouts off stalk when firm.
• Remove leaves below harvested sprouts for easier access.
• Whole stalk: Cut entire stalk before ground freezes solid.
• Storage on stalk: Hang whole stalks in cool basement.
• Extended harvest: Leave in garden with mulch protection.

✂️ Pruning:

Top plants in early September. Remove lower leaves as you harvest.

• Topping: Pinch growing tip 4-6 weeks before first hard frost.
• Purpose: Forces energy into developing existing sprouts.
• Leaf removal: Strip yellowing lower leaves to improve air circulation.
• Clean stem: Remove leaves below developing sprouts.
• Don’t top too early: Wait until lower sprouts are forming.

🪲 Michigan Pests:

Aphids (worst pest), cabbage worms, flea beetles.

• Aphids: Gray cabbage aphids love cool weather – blast off with water.
• Cabbage worms: Green caterpillars – use Bt spray or row covers.
• Flea beetles: Early season damage – protect young plants.
• Club root: Soil disease – rotate crops, improve drainage.
• Fewer pests in fall than spring crops!

🫱🏽‍🫲🏼 Companions:

Good with onions, beets, carrots, herbs. Avoid strawberries, tomatoes.

• Onions and garlic: Deter many brassica pests.
• Beets and carrots: Use space while sprouts develop.
• Aromatic herbs: Thyme, sage, and hyssop repel pests.
• Avoid tomatoes: Heavy feeders compete for nutrients.
• Keep away from: Pole beans and strawberries.

🥬 Varieties:

‘Jade Cross’, ‘Long Island Improved’, ‘Diablo’, ‘Falstaff’.

• ‘Jade Cross’: 85 days, disease resistant, uniform sprouts.
• ‘Long Island Improved’: 90 days, heirloom, very cold hardy.
• ‘Diablo’: 110 days, tall plants, excellent for freezing.
• ‘Falstaff’: 105 days, purple sprouts, nutty flavor.
• ‘Dagan’: 100 days, early maturing, good for short seasons.

🫙 Preservation:

Freeze blanched 3-5 minutes. Store on stalk. Fresh 3-4 weeks.

• Fresh storage: Keep on stalk in cold storage up to 2 months.
• Refrigerator: Loose sprouts keep 3-4 weeks in perforated bag.
• Freezing: Blanch small sprouts 3 minutes, large 5 minutes.
• Root cellar: Whole stalks store at 32-40°F for months.
• Pickling: Makes excellent pickled vegetables.

🧑🏽‍🍳 Recipes:

Roasted brussels sprouts, shaved brussels salad, maple glazed, brussels gratin.

• Roasted with bacon and balsamic glaze.
• Shaved raw brussels sprout salad with lemon.
• Maple-dijon glazed brussels sprouts.
• Brussels sprout gratin with gruyere.
• Pan-fried with garlic and parmesan.

✋🏼 Michigan Tips:

• Time planting for harvest after first frost – transforms flavor!
• Can harvest all winter with row cover protection.
• Michigan’s long, cool falls ideal for extended harvest.
• Plant by July 4th for Thanksgiving harvest.
• Leave in garden until needed – cold storage in the ground!
• Growing season often extends into December.

🧠 Fun Facts:

• Named after Brussels, Belgium where they were popularized in the 16th century.
• One stalk can produce 20-40 sprouts weighing 3 pounds total.
• Contain more vitamin C than oranges!
• Thomas Jefferson grew them at Monticello in 1812.
• The UK eats more brussels sprouts per capita than any other country.
• Smallest cabbage family member but highest in protein.
• Ancient Romans ate a predecessor vegetable to treat hangovers.
• Modern varieties are much sweeter than the bitter ones from decades ago!