Brussels sprouts turn a single upright stalk into a tower of miniature cabbages, each one tucked neatly where a leaf meets the stem. Named for Brussels, Belgium, they have long been a cool-weather staple in European gardens and kitchens.
The sprouts are enlarged leaf buds that mature from the bottom of the stalk upward. Brussels sprouts need a long season of steady growth, but their finest flavor arrives late, when cool autumn weather and light frost deepen their sweetness.
Growing Guide
Timing
Brussels sprouts need a long growing season and are usually most successful as a fall crop. Start seeds indoors about 4–6 weeks before transplanting, then set plants out early enough for the sprouts to mature during cool autumn weather.
Count backward from the variety’s days to maturity and allow extra time as daylight shortens. Most varieties need roughly 85–110 days from transplanting, and light frost often improves their flavor.
Sowing & Starting
Sow seeds about ¼–½ inch deep and provide bright light after emergence. Grow seedlings in cool, steady conditions and harden them gradually before transplanting.
Space plants about 18–24 inches apart, with enough room between rows for airflow and harvest. Use young, sturdy transplants rather than plants that have become crowded or root-bound.
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