The Brussels Sprout is a cultivar group of wild cabbage cultivated for its small, leafy green buds, which are typically 0.98–1.6 in in (2.5–4 cm) diameter and visually resemble miniature cabbages. The sprout is Brassica oleracea, in the “gemmifera” group of the family Brassicaceae.
Cultivation
Brussels sprouts grow in heat ranges of 45–75 °F (7–24 °C), with highest yields at 59–64 °F (15–18 °C). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in a spiral along the side of long thick stalks of approximately 24 to 47 in (60 to 120 cm) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of 5 to 15 sprouts at a time or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 2.4 to 3.1 lb (1.1 to 1.4 kg), although the commercial yield is approximately 2.0 lb (900 g) per stalk. In the home garden, “sprouts are sweetest after a good, stiff frost.” Enjoy..!
Article courtesy of WikiAquaponics.com; graphics courtesy of Google Images
