Brussels sprouts are cool-season vegetables grown for their compact, round buds that form along tall, sturdy stems. The plants have broad blue-green leaves and resemble small cabbage plants stacked up the stem. Each sprout develops in the leaf axils, gradually firming up as the plant matures.
Best suited to cooler climates, Brussels sprouts grow slowly and develop their best flavour after exposure to frost, which enhances their natural sweetness. They are rich in vitamins, fibre, and antioxidants and can be enjoyed roasted, steamed, sautéed, or added to soups and side dishes. Valued for their hardiness and nutritional benefits, Brussels sprouts are a reliable crop for autumn and winter gardens.
Choose the Right Time Brussels sprouts are a long-season, cool-weather crop. Sow seeds in spring for harvest in autumn and winter. They tolerate frost and improve in flavour after cold weather.
Choose the Right Location Plant in full sun. Use fertile, well-drained soil. Choose a site sheltered from strong winds.
Sowing Seeds Sow seeds in pots or seed trays about 1 cm (½ inch) deep. Keep soil moist; seedlings appear in 7–10 days. Transplant when plants are about 10–15 cm (4–6 inches) tall.
Transplanting Space plants 60–75 cm (24–30 inches) apart. Plant firmly and water well.
Watering Water regularly, especially in dry spells. Keep soil evenly moist to avoid loose or poor-quality sprouts.
Feeding Feed with compost or a nitrogen-rich fertilizer once plants are established. A second feed in late summer supports sprout development.
Support Tall plants may need staking to prevent wind damage. Firm soil around stems as plants grow.
Pest and Care Protect from pests such as cabbage white butterflies, aphids, and pigeons. Use netting and keep beds weed-free.
Brussels sprouts grow slowly but reward patience with a steady harvest of firm, flavourful sprouts through autumn and winter.
When to Harvest Sprouts are ready when they are firm, tight, and about 2–4 cm (1–1½ inches) wide. Harvest usually begins in late autumn and can continue through winter. Flavour improves after light frosts.
How to Harvest Start harvesting from the bottom of the plant, where sprouts mature first. Twist the sprout firmly to snap it off, or cut it with a knife. Leave upper sprouts to continue growing.
Harvest Gradually Pick sprouts as needed over several weeks. Regular harvesting encourages better development of remaining sprouts.
Optional Tip – Topping Once most sprouts have formed, you can remove the growing tip at the top of the plant. This directs energy into sprout growth and helps them mature evenly.
After Harvest Care Plants can remain in the ground after harvesting. Remove plants once cropping is finished and compost the leaves. Roots can be left in the soil to improve structure.
Harvesting at the right time ensures sweet, firm sprouts and a long picking season.
