Topping Brussels Sproutscomments (2) September 25th, 2008
Brussels sprouts are not to everyone’s taste, but I love ‘em. They’re tasty, nutritious, and best of all, they are at their finest after a frost, when tomatoes, peppers, and cukes are just a fond memory. I’ve even picked them in January.
Brussels sprouts are easily started from seed (I start mine in March), or you can purchase plants at garden centers. I usually plant mine in the ground in early May.
As they grow, the plants, with their tall, thick stems and rounded leaves, look a bit comical and ungainly, like a Dr. Seuss creation. Sprouts form along the main stem, and by September, the plant develops a cabbage-y head. For many years my yields were minuscule. A tip from the Fedco Seeds catalog solved the problem. An early fall lopping shifts the plant’s energy from height to sprout development. A quick cut with a pruners does the deed, and by November your sprouts should be big enough to pick.
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