Brussels Sprouts

Medicinal Uses

Edible Uses

Edible Parts: Leaves | Edible Uses: Leaf buds - raw or cooked[2, 16, 37, 46]. Well-grown plants produce an abundance of leaf-buds (looking rather like miniature cabbage heads) along the main stem at the leaf axils. These can be shredded and eaten raw in salads, though many people find them indigestible when eaten this way. They have a very nice cabbage flavour when cooked and are a very popular winter vegetable[K]. By careful selection of varieties, it is possible to harvest the buds from early September until late spring[K].

Cultivation

Succeeds in full sun in a well-drained fertile preferably alkaline soil[200]. Prefers a medium to heavy calcareous soil[1, 16, 200]. Succeeds in any reasonable soil. Succeeds in maritime gardens[200]. Tolerates a pH in the range 4.5 to 7.8, though it prefers a pH of 6.5 or higher[200]. Plants, especially the late harvesting cultivars, are hardy to about -10°c[200]. Brussels sprouts are widely grown in temperate zones for their edible axillary buds which look rather like miniature cabbages. They are available from late autumn to late winter, there are many named varieties. It is possible to bring the harvest period forward and produce more evenly spaced sprouts by removing the plants main growing point. Called 'stopping', it should be carried out when the lower sprouts reach a diameter of about 10mm. Late cultivars are unsuitable for this treatment[200]. Grows badly with strawberries, each plant serving to retard the growth of the other[201]. Grows well with many aromatic herbs, these herbs help to repel insect pests[201]. Some other plants that grow well with Brussels sprouts include potatoes and celery[201].

Known Hazards

None known

Habitats

Not known in the wild.