Brussels sprouts are a cabbage in the Gemmifera (Brassica oleracea) group. The edible buds the plant produces are very nutritious and a great source of plant protein, Vitamins A, B, C, and K as well as Calcium, Magnesium, Phosphorus, Potassium, and Sodium. This leafy green vegetable grows to about 4cm in diameter, which gives it the look of a miniature cabbage. It is easy to grow in a greenhouse following the guideline here below.
- Start the seeds in a nursery inside the greenhouse about six weeks before the last date of the spring frost.
- Brussels sprout thrives in rich, well-drained soil. Therefore, work some fertilizer or matured compost into the soil about a week before transplanting. Transplant the seedlings spacing them 12 inches apart and water them well during this period.
Tips and tricks
Gardeners looking for a variety that is resistant to diseases should pick the Jade Cross variety. On the other hand, The Valiant variety is famous for consistent and uniform sprouts.
Aphids, flea beetles, and cabbage root maggots are problematic pests while clubroot, white mold, and downy mildew are the common diseases affecting Brussels sprout.
Water the Brussels sprouts well during all stages of growth. After transplanting, apply at least 2 inches of water every week.
Brussels sprout thrives in rich, well–drained soil that is rich in organic matter. The optimal soil pH is 6.8 though the crop can stand slightly higher pH.
The vegetable does well in light, frosty weather with medium modest sunlight. Greenhouse kits, in particular, offer excellent conditions especially if they allow for optimal lighting.
Brussels sprouts are normally ready for harvest when their tiny heads attain a firm green color and about 3 to 4 cm in diameter. Harvest by twisting the sprouts until they detach from the plant.