Long Island Improved Brussels Sprouts are a must-have for any home gardener looking to grow a delicious, high-yielding crop. These sprouts produce tightly packed, vibrant green buds that have a sweet, nutty flavor when cooked. Made popular in Brussels, Belgium for their sweet, yet bitter, taste and tender, satisfying crunch, they can be chopped or shredded in salads for added crunch, or can be boiled and sauteed or roasted for a rich, caramelized flavor. Brussels sprouts are high in many nutrients, especially fiber, vitamins K and C. Known for their excellent cold tolerance, they thrive in cooler climates, offering a hardy, reliable harvest throughout the fall and into winter. Their compact growth makes them ideal for smaller garden spaces, and their ability to store well means you can enjoy homegrown Brussels sprouts long after the season has ended.

Also Known As: Long Island Improved Brussels Sprouts, Long Island Green Brussels Sprouts, Sprouts, Brussels Cabbage, Mini Cabbages, Brassica Oleracea, Baby Cabbages, Winter Cabbage, Gemmifera, Brussels, Brussels Sprout Cabbage, Petite Cabbages, Little Cabbages.

Plant Name:	Brussels Sprout, Long Island
Latin Name:	Brassica oleracea var. gemmifera
Days to Germinate:	7-14
Days to Harvest:	90
Plant Height:	2 - 3 Feet
Spread:	18 - 24 Inches
Growth Habit:	Upright
USDA Zones:	3-10
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.

Planting:

Planting brussels sprouts in cooler weather helps prevent bolting, which can occur in hot temperatures (brussels sprouts grows best in 60F-70F temperatures).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 55F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 12-14 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 18-24 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	18-24 inches
Between-Row Spacing:	3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Brussels sprouts are ready to harvest when the sprouts reach about 1 to 2 inches in diameter, have a firm, tight appearance, and have turned a rich green color. The best time to start picking is after the first frost, as the cold helps to sweeten the flavor of the sprouts. Harvest from the bottom of the stem to the top, removing the mature sprouts. Brussels sprouts mature from the bottom of the plant upwards, so they’ll be ready at different times. Harvesting can continue until the weather becomes too cold for the plants to thrive.