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Brussels sprouts were first made famous in Belgium, named after the city of Brussels, where they have been grown since about 1200. The shoots are buds that develop within each leaf’s axils. They look like tiny cabbages and are called a wild cabbage. 

The plant itself looks like a small palm tree, and along the trunk-like stalk, the sprouts emerge. The green strain is by far the most generally grown, although there are also red Brussels sprouts.

How To Grow Brussel Sprouts

Brussels sprouts can be raised in just about every backyard vegetable garden if you have patience. The Brussels Sprouts require a rather long growing season. Nonetheless, Brussel sprouts still taste best when they’re met with a mild frost, and while they’re a late crop, they’re a reasonably good one.

Brussels Sprouts are a fall crop in colder climates because of their fondness for cold temperatures. As with broccoli, increasing Brussels sprouts in warm weather and long days can make the “sprouts” open and unsuitable for consumption.

  • Plant the Brussel Sprout seeds one-fourth to one-half inch deep, four inches apart in rows or in garden beds. It needs a week for seeds to sprout.
  • The soil must be rich and requires considerable moisture.
  • The small sprouts must grow rapidly or they will be tough.
  • Sow the seed in hotbed and transplant, or scatter seed in hills and thin. Thin seedlings with a range of 1-2 feet when they have two sets of seeds. If Bonnie Plants ® are grown, place them 18 to 24 inches apart in the vegetable garden.
  • The plants must have plenty of room.
  • Rows should be thirty inches apart and the plants not closer than two feet.
  • Water well after planting, and apply 2-3 inches of mulch across the base of each plant to help the soil preserve moisture and hold the weeds down while restricting exposure to the light.
  • Brussels sprouts need not be staked at the time of planting. When you note the ripening plants are becoming top-heavy and vulnerable to falling over, stake each plant separately with a thick bamboo pole, a wooden stake, or a piece of metal rebar tied with a loose piece of twine.
  • After 80-90 days, the sprouts should begin to ripen from the plant. Snip off the sprouts when they are 1-2 inches in diameter, starting at the bottom of the plant and moving up.

Brussel Sprouts Nutrition Information

Raw Brussel Sprouts, 1 cup (88 grams)



Total lipid (fat)0.264


Fiber, total dietary3.34g
Vitamin C74.8mg
Calcium, Ca37.0mg
Magnesium, Mg20.2mg
Phosphorus, P60.7mg
Potassium, K342mg
Sodium, Na22mg
Energy (calories)37.8kcal
Carotene, beta396µg
Zinc, Zn0.37mg
Iron, Fe1.23mg

Garden Vegetables & Fruits Plant Preferences Profile

Specific Plant Growing Requirements and Information

Brussels Sprout


Full Sun – Partial shade

Ready for harvest 90 to 180 days after planting

Brussels sprout plants are 2 to 3 ft (60 to 90 cm) tall x 8 to 12 inches (20 to 30 cm) wide.

The sprouts are about 1-1 1⁄2 inches (25 to 40 mm) in radius, but you can start harvesting them when they are smaller.

Sweet or mildly alkaline soil. The pH of the soil should be at least 6.5, but ideally higher

Does Not Apply To Annuals

Brussels Sprouts Detailed Growing Information

Brussels Sprouts Seeds

Plant Brussels sprouts 6-10 weeks before the first expected frost.

Ideal Soil for Brussel Sprouts

This kind of vegetable is huge eaters, and for a successful harvest, you’ll need excellent soil. Enhance the soil where you grow sprouts from Brussels by combining a 3-inch Miracle-Gro ® Quality Organics ® All-Purpose In-Ground Soil base with the top 6 inches of natural soil. Plant them in Miracle-Gro ® Quality Organics ® All-Purpose Container Mix while developing Brussels sprouts into containers. Both involve nutrient-rich, aged manure, so either way, you’ll give the plants a big nutritional head start.

How to Water Brussels Sprouts

Routine watering is the secret to the substantial Brussels sprout harvesting. When the soil becomes too warm, the sprouts may shrivel and not completely mature. Monitor the soil and water periodically while the top inch is dry.

How to Feed Brussels Sprouts

Using Miracle-Gro ® soil and plant food together to build the perfect nutritionally rich growth conditions for an extremely-successful garden. A month after planting, start feeding the sprouting Brussel spouts. Miracle-Gro® Value Organic® Edibles Plant Nutrition Granules is an outstanding option as it can have consistent food for up to 6 weeks, and it feeds the soil to allow nutrients much more available to the plants. Shake food equally to the surface, following instructions on the bottle, then water your garden.

How to Get Rid of Cabbage Worms

Brussels sprouts are especially vulnerable to cabbage worms (caterpillars) as with all cabbage family species. To manage, periodically inspect the plants and detach worms by hand, smash them or drop them into a soapy water bowl. And, all through the growing season, powder plants with Bt (Bacillus thuringiensis), make sure to reapply after rainfall.

How to Harvest Brussels Sprouts

After 80-90 days, the sprouts should begin to ripen from the plant. Snip off the sprouts when they are 1-2 inches in diameter, starting at the bottom of the plant and moving up. The leaves also turn yellow when the plants grow. Snip those leaves off. Place unwashed Brussels sprouts in the fridge.

Roasted Brussels Sprouts With Garlic

If you don't have a recipe for Brussel sprouts, this easy dish is the solution. This ends in rich caramelized Brussel sprouts that would create a Brussel sprout enthusiast out of all of anyone.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Brussel Sprout Recipe, Roasted brussel Sporuts
Servings: 4 People
Author: Denise S.


  • Knife
  • Cutting Board
  • General Frying Pan or Cast Iron Pan


  • 1 pint Brussels Sprouts about a pound
  • 5 to 6 tablespoons Extra Virgin Olive Oil to coat bottom of the pan
  • 4 to 5 cloves Garlic peeled
  • 1 dash Salt and Pepper to taste
  • 1 tablespoon Balsamic Vinegar



  • Heat oven to 375 degrees.
  • Trim bottom of brussels sprouts, and slice each in half top to bottom.
  • Heat oil in a cast-iron pan over medium-high heat until it shimmers.
  • Put in garlic, and sprinkle with salt and pepper.
  • Cook until sprouts, begin to brown on the bottom, and transfer to oven.
  • Cover the pan with heavy duty foil for the first 10 minutes so the sprouts steam and soften a bit
  • Roast, shaking the pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary.
  • Stir in balsamic vinegar, and serve hot or warm.

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