A single stalk of this variety can bear 50-100 dark-green Brussels sprouts over an extended period. Compact plants produce sturdy spikes with edible florets that mature from the bottom up and take on sweeter tones after a light frost. Introduced in the 1890s Long Island Improved is open-pollinated. Mature 90 days from transplant. Brussels sprouts are members of the cabbage family. This hardy, cool-season vegetable requires temperatures below 70 degrees Fahrenheit to produce good-quality, flavorful sprouts. In mild, Mediterranean climates, plant spouts during the months of June through September for a late fall or winter harvest. The Brussels sprout plant is grown as an annual vegetable, although it is a biennial. Growing upright, the sprouts develop along the stalk of the plant in the leaf axils.
A single stalk of this variety can bear 50-100 dark-green Brussels sprouts over an extended period. Compact plants produce sturdy spikes with edible florets that mature from the bottom up and take on sweeter tones after a light frost. Introduced in the 1890s Long Island Improved is open-pollinated. Mature 90 days from transplant. Brussels sprouts are members of the cabbage family. This hardy, cool-season vegetable requires temperatures below 70 degrees Fahrenheit to produce good-quality, flavorful sprouts. In mild, Mediterranean climates, plant spouts during the months of June through September for a late fall or winter harvest. The Brussels sprout plant is grown as an annual vegetable, although it is a biennial. Growing upright, the sprouts develop along the stalk of the plant in the leaf axils.
The sprouts are a bit smaller than green Brussel sprouts, but they’re much sweeter. Resembling a combination between the purple sprouting broccoli and the standard Brussel sprout, this new variety pleases both the eye and the palate with small, sweet sprouts and a crimson red colour that deepens as the seasons change and the frosts come on. The leaves are good to eat too. In fact, both the sprouts and the leaves are sweet enough to be used raw in salads, but also taste lovely steamed or braised. Use a row cover and frost cloth for winter harvesting. If covered you can let the Brussel sprouts flower the following season to harvest seeds.