Brussels sprouts, those little cabbages on a stalk, need a long cool season, 90-100 days, and some frost in order to produce well. To obtain an adequate crop in our climate, start seeds in early to mid April, about four weeks prior to setting the seedlings out in the garden at a spacing of 18-24 inches.

They are heavy feeders, so side dress them once a month during the growing season with a balanced fertilizer [1]. A mulch consisting of grass clippings will help conserve soil moisture and at the same time suppress the growth of weeds.

The sprouts begin forming at the leaf nodes from the bottom up. When the sprouts are about one half inch in diameter, break off the leaf just below the sprout [2]. This will give the sprout more room to develop.

As September approaches and the sprouts appear slow in developing, you should break off the growing tip. This will force the plant to direct all its energy into maturing the sprouts that have already formed.

Brussels sprouts can withstand temperatures into the low 20s, so don't be too hasty harvesting your sprouts before the first frost. The cooler temperatures and the frosty nights of fall actually are a benefit, producing sweeter tasting sprouts.