The Bountiful Brussels Sprout Guide: All You Need to Know About Growing, Harvesting, Cooking, and Eating Delicious Brussels Sprouts

Please check out the brief video above, to learn what this premium gardening guide is all about—the video will give you a glimpse into all the content in this gardening guide, including history and background, planting tips, specific plant profiles, recipes, nutrition and health information, and resources to help you be the best food gardener you can be.

Curator’s Corner

Welcome to the delightful world of growing your own Brussels sprouts! Once a vegetable to fill a child’s heart with revulsion, scientists have bred new varieties that don’t have that bitter taste and stinky smell—and chefs have developed kinder, gentler ways to cook… READ MORE

Norann Oleson, Editorial Director of Food Gardening Network

Introduction

Ah, Brussels sprouts: chances are you either love them or you hate them. A lot of people grew up with boiled, mushy masses of green on their dinner plates and developed a definitive aversion to Brussels sprouts. Even as they grow in popularity, Brussels sprouts still… READ MORE

Features

Growing Zones for Brussel Sprouts

Copilot question: "What are the recommended growing zones for Brussel Sprouts. Please give examples of which US states are in the growing zones. And can you grow them indoors?" Brussels sprouts thrive in USDA Hardiness Zones 3-10. These zones cover a wide range of climates, making Brussels sprouts a versatile crop for many regions in… READ MORE

Types of Brussels Sprout Plants

The Brussels sprout is one of several cultivars of wild cabbage native to western Europe and its southern coast. Brussels sprouts come in two main types: tall (2 to 4 feet) and short (up to 2 feet). READ MORE

A Word About Varieties of Brussels Sprout Plants

Ever since Dutch scientists started developing new hybrid varieties of Brussels sprouts, home gardeners have had a field day with all their choices! Where once there were just heirloom Brussels sprouts, full of glucosinolate (the compound responsible for Brussels sprouts’ bitterness), now there are more than a hundred varieties to choose from. READ MORE