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90-100 days. Long Island Improved Brussels sprouts seeds. Brassica oleracea var. gemmifera. Non-GMO. Brussels Sprouts can be grown in colder climates, and the crop is very tolerant of frost. While the sprouts can take up to one hundred days to reach maturity, they make great crops to grow during the winter and colder months of the year. Brussels Sprouts have been cultivated since as early as the 1500"s, and have a strong and bitter taste, similar to that of cabbage. ~7,600 seeds per oz.
How to Grow Long Island Improved Brussels Sprouts from Seed
Brussels sprouts are a cool weather crop able to be sown directly but, for earliest starts, begin indoors 6-8 weeks prior to final spring frost. Plant 2-3 seeds 1/2" deep per cell or 4-6" apart in the garden in organic, fertile, and well-drained soil with a pH of 6.0-7.0. Seeds germinate in 7-14 days, thinning out or transplanting best starts 24-30" apart in the garden once true leaves establish. Brussels sprouts mature into a sturdy 30-36" tall stalk without the need for staking or support, but require consistent moisture and routine fertilizing.
As sprouts emerge on the stalk, prune back yellowing leaves and lower half leaves for most robust sprout production.
Brussels Sprouts do best in cold climates, and in moist soil. Organic matter can help the seeds to grow, and this crop will find the most success in full sun, or as much as possible. Sow the seeds half an inch deep, with eighteen to twenty four inches between plants, and thirty inches between rows.
Long Island Improved Brussels Sprouts in the Vegetable Garden
Brussels sprouts look, taste, and grow like a mini cabbage and, like other Brassicas, are tolerant to northern climates and light winter frost. Although it may take up to three months for a harvest, sturdy and decorative 36" tall Brussels sprouts stalks will produce long after the warm season.
These plants are grown as an annual vegetable if harvested for its edible first-year sprouts but, if grown for reseeding, will require full overwintering in the garden to produce flowers.
As the Brussels Sprouts are growing, the soil will need to remain moist, and will need one inch of water each week. The sprouts can be harvested when they are firm and one to two inches in diameter. To harvest, twist the sprouts until they become separated from the plant. If you would like to harvest all the sprouts at the same time, you can force them to mature simultaneously by cutting off the top of the plant three weeks before you want to harvest.
Harvesting Long Island Improved Brussels Sprouts
Most varieties of Brussels sprouts can be harvested about 90 days from sowing or when firm and 1-2" in diameter. Individual Brussels sprouts mature from the bottom-up, meaning the ripest and most mature sprouts will always be lower on the stalk until harvested.
To harvest, simply cut with a knife or twist sprouts from the base, detaching them from the rest of the stalk. Stalks may be cut and harvested whole by cutting the entire plant off at the base when all sprouts are firm.
About Long Island Improved Brussels Sprouts Seeds
Originating around the 1890's.
Long Island Improved is still the most popular variety even though it is sometimes mistaken for the "Catskill" strain developed by Arthur White of Arkport, NY in 1941.
Long Island Improved is a much older variety even though the two are similar.
Non-GMO Long Island Improved Brussels Sprouts Seeds Per Package:
3 g - Packet - Approx 750 Seeds
1 oz - Wholesale - Approx 7,600 Seeds
4 oz - Wholesale - Approx 30,400 Seeds
1 lb - Wholesale - Approx 121,600 Seeds
2.5 lb - Bulk - Approx 304,000 Seeds
5 lb - Bulk - Approx 608,000 Seeds
25 lb - Bulk - Approx 3,040,000 Seeds
Non-GMO Long Island Improved Brussels Sprouts seeds are available for Fast Free Shipping on orders over $45.
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