- 90 days
- Heirloom variety
- Package contains about approximately 285 Long Island Improved Brussels Sprouts Seeds.
- Germination: 7 to 14 days at 70 to 85 F. Plant seeds 1/2 inch deep with 3 to 4 inches between plants and 24 to 36 inches between rows. Plants do best in full sunlight.
Long Island Improved Brussels Sprouts plants have large yields of delicious sprouts. This popular variety has dark green, closely set, 1 1/2" sprouts that are great fresh and for freezing. Plant grows 20-24" tall.
Learn more about Long Island Improved Brussels Sprouts in this blog post!
Brussels Sprouts are related to cabbage and broccoli, and the plant has edible buds that look like tiny cabbages growing up the stalk. They are a cool-weather plant and are even fine with a light frost. In fact, going through a frost or two can improve the flavor. Although some people claim to dislike Brussels Sprouts, these green veggies are quite delicious when grown and prepared correctly and are a unique addition to your home garden.
Planting, Growing, and Harvesting:
Plant Brussels Sprouts in a sunny spot in rich, well-prepared soil. Make sure the plants get enough moisture. Removing some of the plant's leaves can help accelerate sprout growth.
Harvest when the sprouts are bright green and small (less than 1-1 1/2 inches in diameter). The sprouts will snap off the stalk. Or, you can harvest the entire stalk instead if you prefer. You can store unwashed sprouts for a few days in the refrigerator, or blanch and freeze them.
Recipes/How to Use:
When preparing Brussels Sprouts, do not let them get soggy. They are great steamed, saut̩ed, and cooked with other vegetables.
Saut̩ed Brussels Sprouts
1 pound fresh Brussels Sprouts
2-3 T. olive oil
Salt and pepper, to taste
-Wash sprouts and cut them in half lengthwise.
-In a skillet, heat the olive oil on medium-high heat. Add the sprouts, coating them with the oil, and saut̩e for about 6-10 minutes (or until they start to soften a little). Add salt and pepper, and saut̩e another minute or so before serving.