Brussels Sprouts Redemption 🥦 From Childhood Horror to Sweet, Frost-Kissed Harvest #growingfood

Many of us grew up hating Brussels sprouts—grey, mushy, bitter little punishment balls you had to choke down before dessert. But modern gardeners know a secret: today’s varieties, grown in the right season and cooked properly, are sweet, nutty, and completely addictive. If you are fond of Brussels Sprouts, then this link is for you - it's the Amazon page that allows you to buy seeds or get the actual vegetable https://amzn.to/3MneOtD #ad In this video, we’ll guide you step-by-step through growing your own Brussels sprouts at home—from smart timing and variety selection to pruning, pest control, and that magical post-frost harvest. ________________________________________ 🌱 What Are Brussels Sprouts, Really? Brussels sprouts are the edible buds that grow up the tall stalk of Brassica oleracea, the same species as cabbage, broccoli, cauliflower, and kale. Each sprout is like a tiny cabbage packed with: • Vitamin C & K • Folate & fiber • Protective antioxidants that support heart, gut, and immune health Fresh, homegrown sprouts taste worlds apart from overboiled school-dinner versions. ________________________________________ ⏰ Golden Rule #1 – Timing Is Everything Brussels sprouts are long-season, cool-weather crops. Your number one job is to make sure they mature in cool weather, not summer heat. • Warm climates (zone 8b+): Start seeds indoors in late September, transplant in November, and grow through winter for a late winter / early spring harvest. • Cold climates (hard frosts): Start seeds indoors 6–8 weeks before last frost, transplant in early spring, and harvest in cool mid–late spring. Get the timing right and you dodge bitterness and most pest pressure. ________________________________________ 🧬 Golden Rule #2 – Choose the Right Variety Not all sprouts are created equal. Hybrids are not GMOs—they’re just intentional cross-pollinations to add traits like heat tolerance and fast maturity. Great starter options: • ‘Jade Cross’ – Top beginner hybrid; heat tolerant, high yield, disease resistant • ‘Long Island Improved’ – Compact heirloom, loves cooler summers • ‘Oliver’ – Early maturing (≈80–90 days), great for short seasons • ‘Churchill’ – Adaptable, fast, works in many climates Pick one that matches your climate and season length and your odds of success skyrocket. ________________________________________ 🪴 Growing Needs (Soil, Water, Sun & pH) Brussels sprouts are heavy feeders: • Sun: Full sun, ideally 8+ hours a day • Soil: Deep, fertile, well-drained; enriched with compost or aged manure • pH: Aim for 6.0–7.0 • Water: About 1–1.5 inches per week, consistently moist but never waterlogged • Beds: Raised beds are fantastic for drainage and root health Start seeds indoors in a quality seed mix, then transplant once seedlings are ≈6" tall with 4–6 true leaves, spacing 18–24" apart and 30–36" between rows. ________________________________________ 🌿 Feeding, Mulching & Organic Care • Side-dress with a nitrogen-rich organic fertilizer or fish emulsion 2–4 weeks after transplanting, then every 3–4 weeks early in the season. • Add straw or compost mulch to keep soil cool, moist, and weed-free. • In late season, reduce high nitrogen to focus energy on sprouts, not just leaves. Pruning tip: Remove lower yellowing leaves as sprouts form to improve airflow and push energy into buds. About 3–4 weeks before final harvest, top the plant (remove the growing tip) to bulk up existing sprouts. Roast the top like kale—it’s delicious. ________________________________________ 🐛 Pests & Simple, Safe Control Cool-season timing and physical barriers beat most pests: • Cabbageworms: Ragged holes, green caterpillars, yellow eggs under leaves. → Use floating row cover from transplant day and handpick any you see. • Aphids: Tiny clusters on stems and leaf undersides, sticky honeydew. → Knock them off with a strong water spray; repeat as needed. Healthy soil, steady watering, and good spacing help plants outgrow minor damage. ________________________________________ 🔪 Harvesting & Kitchen Magic Sprouts are ready when they’re firm, 1–1.5 inches across. Start picking from the bottom of the stalk upward as they size up. A light frost actually sweetens the flavor—don’t fear chilly nights. 5 awesome ways to cook your harvest (extra info not all shown in video): 1. Roasted Brussels sprouts with olive oil, salt, and cracked pepper 2. Sprouts with bacon or pancetta and garlic in a cast-iron pan 3. Shredded Brussels sprout slaw with lemon and parmesan 4. Honey–mustard glazed sprouts on a sheet pan 5. Creamy Brussels sprout & potato gratin with cheese If you’re ready to rewrite your Brussels sprout childhood, hit LIKE, SUBSCRIBE, and ring the 🔔 for more cool-season crop deep dives. #brusselssprouts #CoolSeasonGardening #GrowYourOwnFood #OrganicGardening #KitchenGarden #Plants #Gardening #Vegetables #pestcontrol #growinguide #planting, https://www.youtube.com/watch?v=dT70hVu9pt4