Long Island Improved Brussels Sprout Seeds - (Brassica oleracea)
- Seed Count:
- Approx 150 seeds per pack
- Days to Maturity:
- 80-115 days
- Days to Germination:
- 5-10 days @ 70F
- Plant Spacing:
- Light Preference:
- Full sun
- Soil Requirements:
- Well drained
- Heirloom, Non-Hybrid, Non-GMO seeds
Long Island Improved Brussels Sprout
A semi-dwarf sprout with compact 20-24" plants and has been the standard since the 1890s when it was introduced. The plants are semi-upright with medium green leaves and heavy sets of firm 1-2" sprouts over an extended season.
Surprisingly good for the freezer, they keep their flavor well if frozen soon after harvest. This was the chief commercial variety in California until the more uniform hybrids were introduced.
Also known as Paris Market, Half Dwarf Improved, Long Island Improved Catskill Strain.
If you’ve never eaten Brussels sprouts fresh from the garden, forget what you’ve tasted as a kid as store-bought sprouts just can’t compare! The medium length stalks are loaded with firm little sprouts, each one having a bold and rich flavor that is deeper and more assertive than cabbage with a nutty finish. They are excellent roasted with other cool season vegetables and sausage. The large leafy greens can also be used like a collard green – either fresh with the ribs trimmed off or lightly sautéed.
Brussels sprouts, as we know them, were grown possibly as early as the 1200s in what is now Belgium, although they were likely cultivated in ancient Rome. The first written reference dates to 1587. During the 16th century, Brussels sprouts enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.
Each sprout grows in the leaf axil and matures from the bottom of the stalk upward, so start harvesting from the bottom of the stock.
- Classic Pan-Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Maple-Dijon Dressing
- How to Grow More from Your Same Garden Space