sprouts

  • Grow at Home - Brussels Sprouts

    brussels_sprouts

    Brussels Sprouts are delicious if cooked well – home growing can convert even the most ardent sprout avoider! There are many really tasty and reliable F1 Hybrids available, which freeze well and with a bit of planning you could be harvesting right through the winter.

    Where to grow Brussels Sprouts

    Brussels Sprouts thrive in an open sunny position that is protected from strong winds.

    Dig the soil well and incorporate well-rotted manure of garden compost in Autumn. Sprouts do not grow well in acidic soil so add lime if necessary to bring the pH up to 6.5-7

    Sowing

    Sow outside in a nursery bed from early to mid spring. Start by sowing the early varieties and successionally sow mid season and later varieties in turn. Sow thinly in rows 1cm deep with 15cm between rows.

    After germination, thin out the seedlings to 8cm apart. Transplant when the seedlings are 10cm high – watering well the previous day will help the seedlings lift easily – and Plant in rows with 75cm between plants - The space between rows is ideal for a catch crop such as salad.

    Firm the soil well to prevent air pockets and help keep the plants stable.

    For late summer picking start the sowing off in Rootrainers under glass in late winter. Harden off and plant outside when the young plants are 10cm high using cloches to protect during the early stages - Easy Tunnels are ideal if you plant in rows and for block planting an Easy Lantern Cloche will do the job well.

    Aftercare

    An Net Easy Tunnel will deter pigeons. Weed throughout the growing season and water in dry periods. Apply a foliar feed during the summer and stake any plants that need it. During the early Autumn draw the soil around the stems to steady the plants against the wind - A  Micromesh Pest & Wind Barrier will give extra protection. Apply felt or plastic collars around the base of the plants to prevent cabbage root fly from laying it’s eggs

    Brussels Sprouts: Harvesting and Storage

    Start harvesting from the bottom of the plant, picking the sprouts when they are still tight, after the first frosts as this improves the flavour. Pick just a few from each plant and every time you harvest work further up the stem. When all the sprouts have been harvested you can cut off the top of the plant and use as you would cabbage.

    Pest and diseases

    Prone to the same problems as cabbages the main issue is Club Root – a soil borne fungal disease. Infected plants should be destroyed and not composted.

    Small white butterfly caterpillar and aphids may also affect the crop. Protect the crop from butterflies with net and remove caterpillars by hand and I spray aphids with soapy water.

  • Lush Leftovers: Soy, Chilli Brussels Sprouts with leeks & carrots

    I'm thinking you will have leftover sprouts from christmas dinner to use up so here is a lovely quick recipe.  Years of careful breeding mean that sprouts are no longer as bitter as they once were and this new sweetness, combined with the honey and soy might just convert sprout haters.  If you can get them to try it...

    Ingredientsbrussel_sprouts_on_plant

    • 250g (8oz) Brussels sprouts, halved
    • 2 tbsp vegetable oil
    • 1 leek, finely sliced
    • 1 small onion finely sliced
    • 2cm (1in) piece fresh ginger, finely sliced
    • 2 garlic cloves, sliced
    • 1 red chilli, seeded and finely sliced (or used chilli flakes or dried chilli to taste if you don't have fresh)
    • 1 large carrot, grated
    • 2 tbsp soy sauce
    • 2 tsp clear honey
    • 150g (5oz) dried noodles

    Method

    1. Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.  If your sprouts are already cooked then miss this step out and skip to step 2.  You may wish to leave them whole rather than halving them if they are already quite soft.
    2. Cook the noodles according to pack instructions and run under cold water and set aside.  Or you can use 'straight to wok' ones if you have these to hand.
    3. Put the oil in a wok over a medium high heat. Add the leek and onion and cook for 3 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot.  Stir fry for 1 minute more then add the soy sauce and honey. Toss to combine.
    4. Add the noodles and stir-fry until combined and heated through. Serve.

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