Flavor-rich heirloom with outsize yields.
Catskill produces outsize yields of extra-large, deep green 2" round sprouts that flank the super-strong stalks. Introduced in 1941, this flavorful long-time favorite is a good choice for freezing. Harvest at once for freezing or as needed for eating fresh.
Life Cycle: Annual
Sun: Light/Partial Shade - Full Sun
Thin: 12" Apart or 2' Apart in Rows 3' Apart
Spread: 12" Wide
Height: 20-24" Tall
Fruit Size: 1"
Days to Maturity: 85-110 Days
Transplant: March 18 - April 15 or September 9 - 15 in Louisville, KY/Zone 7
How to Grow
After the last heavy frost, transplant hardened-off seedlings outdoors to an area with good, rich, moist, organic, well-drained soil.
Select a location in full sun with good rich moist organic soil.
Prepare the bed by turning the soil under to a depth of 8". Level with a rake to remove clumps of grass and stones.
Dig a hole for each plant large enough to amply accommodate the root ball.
Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development.
Place the top of the root ball even with the level of the surrounding soil. Fill with soil to the top of the root ball. Press soil down firmly with your hand.
Use the plant tag as a location marker.
Thoroughly water and apply a light mulch layer on top of the soil (1-2") to conserve water and reduce weeds.
While small, floating row covers will help to keep pests at bay.
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Brussels sprouts need 1 - 1½" of water weekly.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Harvest and Preserving Tips
After a light frost, harvest sprouts 1 - 1½" in diameter. Remove only the leaves below the row of sprouts you pick and twist them off stems. Start from the bottom of the plant and work your way up.
Harvest as many sprouts as desired.
Store harvested sprouts in the refrigerator up to 3 weeks.
You can blanch or freeze sprouts. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
Brussels sprouts are excellent steamed, roasted and sautéed.