The right location
Like all cabbage varieties, Brussels sprouts are heavy feeders. Therefore, the soil needs a rich foundation of nutrient-rich compost during the winter months. Clay soils with good water retention and a pH value of at least 6.5 are ideal. Horn shavings and manure compost can also be incorporated into a Brussels sprout bed to increase the nitrogen content.
Since legumes such as peas or bush beans naturally enrich the soil with nitrogen, it is a good idea to plant young Brussels sprouts between the peas and bush beans in June.
In the shade of this previous crop, the cabbage plants can grow and take over the well-fertilized space in the second half of the year.
On the balcony
Growing Brussels sprouts on a balcony is quite an experiment that requires a few prerequisites. The planting container must be deep (approx. 40 cm), as cabbage has deep roots. This also allows it to retain moisture better. When choosing soil, make sure it's well-fertilized and fresh. A balcony that's too sunny is not suitable, as an unpleasant cabbage smell can permeate the plant in hot summer months, and the plants prefer a cool, humid breeze in the summer. It's also important to remember that the plants need a lot of space and the growing process takes a long time. From April to December, the space is taken up. On the other hand, Brussels sprouts also have an aesthetic appeal – they look almost like a small palm tree.
Sowing and cultivation
Depending on the variety, Brussels sprouts are sown in seed trays under glass in a greenhouse starting in March or outdoors starting in mid-April. The young Brussels sprouts are transplanted to their permanent location about four weeks after sowing in May. Since the plants require a lot of space later on, the spacing should be at least 60 × 60 cm.
On average, it takes at least 5 months of development time until harvest.
An old tip says to cut the top shoot at the end of September to encourage the side shoots to develop better. This should only be followed if the plants are not overwintered but are harvested completely in November. Otherwise, you'll weaken their frost resistance.
Harvesting and storage
Frost-hardy varieties should remain in the garden until ready to use, because, like kale, Brussels sprouts need to freeze thoroughly to taste their best. Frost-sensitive varieties should be harvested completely after the first light frost, briefly blanched, and frozen.
Freshly harvested Brussels sprouts can be stored for about a week if slightly refrigerated and kept at high humidity. If the air is too dry, the sprouts will turn yellow and the flavor will deteriorate significantly. In general, cabbage should not be stored with fruit. It will then quickly become overripe and unusable.
