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PLANT SPROUT HOW TO
PLANT SPROUT FULL

Drop them into water at a rolling boil for just two or three minute. Culinary Uses of Brussels SproutsĪ good way to cook sprouts is to clean and remove any loose outer leaves. Planting in a sheltered spot is not always possible and staking tall varieties is worthwhile.

Sprouts are tall plants and wind rock breaks the small root hairs that take water and food into the plant causing lower yields. Īs the sprouts begin to form in early autumn, earth the stems up with an inch or two of soil or mulching with rotted garden compost to help to prevent them rocking and provide some feed. A couple of teaspoonful’s (10ml) of dried blood or one of sulphate of ammonia sprinkled around the base of the plant would be ideal. Prepare a bed for them as given in Preparing the Ideal Brassica Bed and as they will be in the ground long time and grow into such large fleshy leaved plants, they really need some extra feed during August or September to produce a good crop. They like a rich soil with plenty of nitrogen to grow their extensive leaf area.

PLANT SPROUT FULL

Allow plenty of space for them, most full sized varieties require 75cm between plants. Start off in March and April and plant out around May and June in their final position. Insect netting is the best way to keep these caterpillars away. Cabbage white butterflies can cause a lot of damage to sprouts.It can be reduced by washing with a jet of water or insecticidal soap which contains fatty acids that block the breathing holes of the moth. Brassica White Fly (which is in fact a small moth) is a frequent pest on sprouts on allotments and gardens but is not a serious problem.

Removing the blown sprouts and giving some additional feeding with a high nitrogen liquid fertiliser may stop the problem. The buttons become loose rather than tight and firm. Wind rock and lack of nutrients is the most common cause of “blown” sprouts.If cabbage root fly is a problem on your site you can use brassica collars to keep the fly away until the plants are established.Brussels sprouts can be troubled by the clubroot fungus causing swollen and distorted roots and stunted growth.Growing Brassicas on a Clubroot Infected Plot.Clubroot Resistant Varieties of Brassicas.Guide to Club Root Plasmodiophora brassicae – Control Clubroot.About & Controlling Cabbage Root Fly – Delia radicum brassicae.Fertiliser Requirements of Cabbages & Leafy Brassicas.12 Tips for Success with Leafy Brassicas.

It produces a heavy crop of medium sized, firm button sprouts that retain their excellent quality over a long period of time from mid-December to late March.

Trafalgar is a modern hybrid that has a superb flavour that sets it apart from other varieties.

Nelson is a great early maturing variety, September through – December, that produces lots of even sized dark coloured, sweet tasting buttons.

Wellington is an F1 Hybrid crops heavy from December through March.

Buttons can be harvested from October onwards but the colour develops in intensity after a hard frost. It has a milder, nuttier flavour than standard green types.

Falstaff Is a novelty purple-red sprout that matures over a long period.

Red Delicious is a late season sprout with tightly packed, red buttons that are ready in December but will hold until March.

Varieties of Brussels Sproutsįor something different on both plot and plate, why not try growing some red Brussels sprouts? They’re certainly different looking and they do taste well. They can be picked fresh from September until February. They are a slow growing vegetable, and take 26 to 31 weeks to reach maturity. Brussels Sprouts are a member of the brassica family so club root may be a problem if you have it on your plot. They also contain glucosinolates – compounds which may help to prevent cancer. They are delicious if grown and cooked correctly – see Brussels sprouts recipes and are an excellent source of vitamins C and D and dietary fibre.

PLANT SPROUT HOW TO

How to Grow Brussels Sprouts – A Guide to Growing Brussels Sprouts Brassica Oleracea Brussels Sproutsīrussels Sprouts were a popular vegetable in Belgium, hence the name.