Brussels sprouts , whose full name is: Brussels sprouts (Brassica oleracea), is usually grown for harvesting in late autumn or even in winter (it is tastier after freezing). Learn more about thenutritional properties of Brussels sprouts , perfect for consumption in the fall and winter, and see what it should look likeBrussels sprouts growingso that the heads are not soft and too loose. We also recommendthe best varieties of Brussels sproutsto plant in your vegetable garden. Here's everything a gardening enthusiast should know about Brussels sprouts!
Brussels sprouts, Brussels sprouts
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Brussels sprouts - nutritional properties
Brussels sprouts are a valuable source of vegetable protein and sugarsand are very low in calories. It also contains vitamin C and carotene. Phosphorus, iron and calcium are also abundant in Brussels sprouts.Brussels sprouts, due to its nutritional properties , although not liked by children, should be included in everyone's menu. It has antioxidant properties, supports the body in fighting infections, and improves the condition of the skin, hair and nails.
Brussels sprouts - cultivation
Brussels sprouts require a low temperature (12-18 ° C)and high air humidity. It is a frost-resistant plant and can withstand temperatures down to -8 ° C and even -12 ° C.After freezing, the sugar content in the sprouts increases, which has a positive effect on their taste On the other hand, too high temperatures cause the formation of loose, soft, opening heads.
When growing Brussels sprouts, we should ensure its sunny position , because the shade has a negative effect on the formation of heads. Brussels sprouts grows best in sandy loam, fertile soils rich in humus and calcium. Soils that are too heavy, very light and peaty contribute to the formation of loose heads.The optimum soil pH in Brussels sprouts is 6.5-7.5Brussels sprouts are grown in the first year after manure, however on very fertile soils it is recommended to cultivate it later in to form loose heads.
Brussels sprouts from own cultivation on the plot
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In Brussels sprout cultivation, topping and leaf removal are importantBrussels sprouting removes the top bud of the plant, allowing the Brussels sprouts to mature more evenly and increasing the yield.Topping is performed when the heads are set in the axils of most leaves, and the heads in the lower part are 1.5-2 cm in diameter. The surgery is usually scheduled for the end of August or the beginning of September.
Note!
Late varieties of Brussels sprouts, grown for wintering and from which the heads are successively harvested, should not be topped.
When to sow Brussels sprouts?
If we want to have Brussels sprouts intended for autumn crops, we sow early varieties in March undercovers, to plant the resulting seedlings in May, and pick the heads on a regular basis for consumption in autumn.For the winter harvest, from New Year to spring, sow it in April and plant the seedlings in JuneThe seedling production period lasts about 40 days. We need to plant 30-40 plants on a plot of 10 m², spaced 50-60x50 cm apart, from which we will get about 10 kg of heads.
Good to knowBrussels sprouts can be grown on the edges of the cucumber patch. The cucumbers that are harvested in advance will leave enough room for the Brussels sprouts to grow and develop.
When to collect Brussels sprouts?
Brussel sprouts can be harvested in late autumnThe heads are hard, tight, 2 to 4 cm in diameter, with dark green leaves. The heads are collected gradually as they mature (the ones growing the lowest ripen first) or at one time - cutting the whole plants at once.It is best to harvest Brussels sprouts after the first frost , because it has a milder flavor. Harvesting can be continued until there are severe frosts (often until January).
Brussels sprouts are not suitable for long storage . It is best to consume them shortly after harvesting (you can keep them in the refrigerator for a few days). If they are to be stored longer, they must be frozen.
Ripening Brussels sprouts heads
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How to eat Brussels sprouts
Brussels sprouts are eaten after boiling, frying or baking . However, be careful not to overdo it, because boiled Brussels sprouts turn soft, gray and unpalatable.
The easiest way to prepare Brussels sproutsis to boil it briefly (a few minutes) in a small amount of s alted water. Once cooked, it is served with melted butter or butter-browned breadcrumbs.
If you want tobake Brussels sprouts in the oven , cut off the outer leaves, cut the larger heads in half, put them on a baking sheet lined with baking paper, sprinkle with olive oil, s alt and put in the oven preheated to 180 ° C. Bake for about 20 minutes.
Good to knowBrussels sprouts should be consumed with olive oil. The fat contained in the oil improves the absorption of vitamin K present in the sprouts.
Brussels sprouts - recommended varieties
The varieties of Brussels sprouts differ from each otherplant height, size of the heads, their diameter and color, as well as the number of heads per plant and the length of the growing season.By planting early, mid-early and late varieties, you can harvest Brussels sprouts from September to December and even April of the following year
Early varieties of Brussels sprouts , recommended for garden cultivation:
- Peter Gynt F1- yields from September to January,
- Diablo- with even, evenly spaced heads, resistant to downy mildew of brassica,
- Noisette- spicy French variety of Brussels sprouts, yielding from October to February,
- Igor- highly frost-resistant, early variety of Brussels sprouts, giving a high yield of densely packed, tight sprouts.
Medium-early varieties of Brussels sprouts:
- Lunet F1
- Club.
Late varieties of Brussels sprouts:
- Wellington F1- with even dark heads, very frost-resistant, yielding from December to March,
- Braveheart- reliable late variety of Brussels sprouts, resistant to mildew, high, harvesting from Christmas to spring
- Rubine- extremely tasty red-headed variety
MSc Eng. Joanna Białowąs
