GROWING BRUSSEL SPROUTS
Brussels sprouts are the tiny lanterns of the winter garden—neatly buttoned along tall, sturdy stems like a row of green fairy lights strung in the frosty air. They are patient plants, taking their time through the seasons, biding quietly until the cool breath of autumn and winter coaxes out their sweetest flavour. Roast them until caramelised and nutty, slice them into ribbons for bright winter salads, or toss them in butter to let their natural charm shine—they are the essence of comfort on a cold day.
Brussels sprouts are a gardener’s promise of winter feasts. They stand like little soldiers through wind and snow, offering harvests when other crops have faded. With their whimsical buttoned stems and their steadfast patience, they are a reminder that some of the most magical flavours take time. Grow them, and you grow a piece of the winter hearth itself.
HOW TO
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When to Plant - Sow Brussels sprout seeds indoors or in trays from early spring (March–April) when the soil is still waking from winter’s rest. Transplant seedlings outside in late spring or early summer once they’re sturdy and the last frosts have passed. Space them well—around 60 cm apart—so their tall stems can rise gracefully without jostling elbows.
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Soil & Position - Brussels sprouts thrive in firm, rich earth. Prepare the soil by digging deep and tucking in generous compost or well-rotted manure. They love a sunny patch and strong, settled ground—roots anchor better when the soil is firm beneath them. A slightly sheltered spot helps them stand proud against winter winds.
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Watering & Feeding - Keep the soil evenly moist, especially in summer when the plants are building strength. Mulch around their feet with straw or compost to keep the ground cool and moist. A mid-season boost of organic fertiliser will encourage strong stems and plump, tightly packed sprouts.
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Care & Maintenance - As sprouts begin to form along the stem, remove any yellowing lower leaves to give the plants breathing space. Tall stems may need staking in exposed gardens—tie them gently to a cane to keep them standing tall like sentinels in the winter bed.
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Harvesting - Begin harvesting from the bottom of the stem upwards, twisting off each sprout when they are firm, green, and about the size of a walnut. The upper sprouts will continue to swell as you pick, giving you a steady supply through the frosty months. For an extra-sweet treat, wait until after the first frosts—the cold works like a secret kiss of sugar, deepening their flavour.