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All American Selection Winner
This high yielding variety of Brussels sprouts has round walnut sized sprouts from ¾ to 2 inches across. High in calcium and iron and a good source of vitamins A and C this cool season vegetable is hardy to frost and light freezes.
For the best sprout growth remove the leaf below a node when it begins to bulge. Harvest from the bottom up when the sprouts are firm and about 1 inch across. Use a sharp knife to cut off the sprouts and lower leaves. Leave enough trunk for new sprouts to grow. Some people say not to harvest until there have been at least two frosts because frost improves the flavor. I like to harvest my Brussels sprouts all at once. I pinch the top off the stalk 4-8 weeks before I intend to harvest and then harvest the entire stalk and pick off the individual sprouts.
Chef Jeff’s Tip: Brussel sprouts are compatible next to artichokes, beet, peas, potatoes and spinach. Plant Brussels sprouts away from kohlrabi, pole beans and strawberries in the garden!
Full Sun
Height 2-3' Tall
Plant 2' Apart
95
Days to Maturity |
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