The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Brussels Sprouts Growing Problems: Troubleshooting

Brussels sprouts are a fall vegetable; there is not enough cool spring weather in most regions to bring sprouts to harvest before summer. Brussels sprouts require about 3 months to reach harvest size.

Sprouts--buds or heads that resemble miniature cabbage--form in the axils of leaves. Sprouts appear first at the bottom of the stalk and must be picked as they mature. Remove leaves as buds are picked to make the harvest easier; the top leaves are never disturbed.

Brussels sprouts can easily bear light frosts and they can even take freezing weather if the thaw afterwards is gradual. But it is best to complete the sprout harvest soon after the first frost.

For Brussels sprouts growing tips see How to Grow Brussels Sprouts or Brussels Sprouts Growing Success Tips at the bottom of this post.

Here are common Brussels sprouts growing problems with cures and controls:

Seedlings fail to emerge from soil; seedlings are eaten; roots are tunneled. Cabbage maggot is a small gray-white, legless worm to ⅓-inch long; adult is the cabbage root fly, looks like a housefly. Flies lay eggs in the soil near the seedling or plant. Maggots will tunnel into roots leaving brown scars; some plants may be honeycombed with slimy tunnels. Exclude flies with floating row covers. Remove and dispose of damaged plants. Apply lime or wood ashes around the base of plants; time planting to avoid insect growth cycle. Plant a bit later when the weather is drier. Companion plant with mint.

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How to Grow Brussels Sprouts

Plant Brussels sprouts so that they come to harvest in cool weather. Start seeds indoors 16 to 20 weeks before the last frost in spring. Set transplants in the garden12 to 14 weeks before the last frost in spring. In mild-winter regions plant Brussels sprouts in autumn for a winter or spring harvest. Brussels sprouts will reach maturity 80 to 90 days after transplanting and 100 to 110 days after seeds are sown. Planting from seed outdoors requires a very long, cool growing season.

How to prepare and cook Brussels sprouts: click here.

Description. Brussels sprouts are a hardy member of the cabbage family and produce miniature cabbage-like heads 1 to 2 inches in diameter. The sprouts grow from a tall, heavy main stem surrounded by large green leaves.

Yield. Plant 1 to 2 plants per person in the household

Site. Brussels sprouts grow best in fertile compost-rich, well-drained soil with a pH between 6.5 and 7.5. Avoid planting Brussels sprouts in the same location two years in a row to prevent soil depletion. In regions with heavy rains or sandy soil, supplement the soil with nitrogen.

Planting time. Plant Brussels sprouts so that they come to harvest in cool weather. Brussels sprouts grow best where the air temperature ranges between 45° and 75°F. Brussels sprouts are can tolerate temperatures as low as 20°F but prolonged cold, lack of moisture and too much heat will cause Brussels sprouts to bolt and go directly to seed.

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Planting Brussels Sprouts

Planting Calendar. Brussels sprouts are best grown in cool weather, usually in early spring or autumn. Sprouts require from 80 to 110 days with daylight temperatures below 80ºF (27ºC) and nighttime temperatures even lower. Brussels sprouts are frost hardy and will tolerate temperatures as low as 20ºF. A frost will sweeten the flavor of Brussels sprouts. Temperatures that are either too cold or too warm for too long will cause Brussels sprouts to taste bitter. Sprouts that develop in hot weather may not form compact cabbage-like heads. Where winters are mild, Brussels sprouts are best grown in late fall or winter.

• Spring crop. Sow seeds 4 to 6 weeks before the average last frost date in spring or sow directly in the garden 2 weeks before the last frost.

• Autumn and winter crop. Where summer and fall is not too warm, sow Brussels sprouts seeds about 90 days before the first frost date. In mild-winter areas, Brussels sprouts can be planted in autumn for winter harvest. (More tips on growing cool-season vegetables click here.)

Place. Brussels sprouts prefer full sun but will grow in light shade.

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Steamed Brussels Sprouts

You don't have to get fancy to enjoy Brussels sprouts. Simply steam or sauté the sprouts and serve them with butter or lemon or sprinkled with Parmesan cheese, like you see here.

To steam Brussels sprouts, arrange the sprouts or pieces on a steamer rack. Bring 1 to 2 inches of water to a rapid boil. Place the rack in the pot and then turn the heat down to medium. Place the lid on tightly and steam until tender when pierced (5 minutes or more until tender crisp).

To butter sauté sprouts, cut the sprouts in half lengthwise. Pan fry using 2 tablespoons butter or margarine. Cook and stir for 1 minute. Add 3 to 5 tablespoons liquid; cover and cook until stem end is tender when pierced.

Steamed or butter sautéed, you can add the Parmesan cheese and salt and pepper to taste and serve hot, or set aside in the refrigerator to reheat and serve later.

There are many ways to enjoy fresh spring Brussels sprouts:

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Spring Brussels Sprouts

Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring.

Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices.

Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, or you can simmer them with chopped celery until tender and then fold them into a cheese sauce.

If all of this sounds too rich, cooked and cooled Brussels sprouts can be halved or quartered and simply added to a tossed green salad.

Brussels sprouts can be divided into early, midseason, and late varieties. Early varieties are harvested in mid-fall; midseason varieties are harvested from mid-fall through mid-winter; and late varieties are harvested from mid-winter to early spring. Late or spring varieties yield the largest number of sprouts.

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Brussels Sprouts

Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices.

Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, or you can simmer them with chopped celery until tender and then fold them into a cheese sauce.

If all of this sounds too rich, cooked and cooled Brussels sprouts can be halved or quartered and simply added to a tossed green salad.

Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring. You will find them at your farm market now.

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Brussels Sprouts

Brussels sprouts are at the farm market fresh from September to March.

But the tastiest Brussels sprouts come on the market after the first good frost of the year. If you poke your head outside or look at the weather map, that means you are going to find fresh, great tasting Brussels sprouts just about everywhere right now.

The Brussels sprout resembles a small cabbage and it grows in the leaf axils of the plant’s upright stems. Each stem—which can grow to about 3 feet (1 m) tall--can bear as many as 20 to 40 sprouts or heads. (A sprout or head is really a green bud.) At the market, you might find individual sprouts or whole stems covered with sprouts. A tender, harvestable sprout will be ¾-1½ inches (2-4 cm) in diameter.

Brussels sprouts can be juicy and sweet and slightly assertive or tough and harsh. Obviously, juicy and sweet is best. Sprouts that are smaller and fresher will be the tastiest.

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