Gardeningchristine, that should solve your insect problem! Just be sure the netting goes all the way down to the ground. Earth staples will hold the row cover down better than anything else I've tried, but diminishes the reusability of the cover when holes get ripped into it.
@@grovermartin6874 I’ve been picking up cheap sheers from my thrift stores. $1-$2 for probably enough fabric for one. Even if I use a couple, still worth it to protect my brassicas.
@@Gardeningchristine You bet! It's a saver. So rewarding to eat those tasty fresh brassicas. Also gratifying to watch those white cabbage moths fluttering around your covered plants, slavering.🤭
I had success this year by hosing them down once a week with plain water. Every other week I spray with homemade soap solution (130ml soap per gallon of water)
Rub down the whole stalk with EVOO , salt , pepper, lemon zest ( or lemon pepper) use your hands to get every nook . Bake in oven at 400 for about 15/25 min, depending how crunchy or soft you like it. A confection oven feature works awesome for the last 5 min. Best sprouts I have ever had!!!
If you have access to a cool, somewhat humid subterranean cellar, the Brussels sprouts on the stalk can keep for a couple months. I removed the tops, not knowing they were edible, though.
Those sprouts look awesome! We were growing Brodie F1 this year and so glad they survived the heatwave, drought and white fly/ aphids but noticed a drop in girth size nearer the top from stress it went through. What variety are these as our ones have to be sowed in Feb? Are they quick growers? We had 4 plants and got quite a lot of sprouts but some at the bottom were small and looked burnt by the heat as the cabbage wraps were not fully formed. Mid section was good and then the top section were/ are kinda smaller. I have frozen the tops and have totally cropped two now. I have frozen the remaining small leaves too as well as stripping the outer layer of the stalk and chopped it into 2inch/ 5cm pieces to use in making stock. The outer strips go into our wormery along with veg scraps we don't use to make stock. At Christmas, i sautéed them with cranberries, chestnuts and pancetta and added some of the stock gravy. I only cut the larger sprouts in half and roughly chopped the chestnuts for texture and flavour balance. I used to boil the shop bought large sprouts in apple juice or halve and bake with rosemary and fennel seeds but the first and newest one was the biggest hit with the family. Once we have eaten the last two sprout plants and if they are still available in the shop, i might try this method/ recipe to see if it was the sprouts or the recipe that made the big difference. To give the large shop sprouts a fair chance in the experiment i will quarter them before cooking. I am also trying the no dig, replanting the same thing method, so having left the base and roots in place, i am going to see how the bed is when i come to replant this years ones. I asked the fam to vote on this years sprouts: * Bang for Buck (£) * Quantity/ Quality * Care/ maintenance time value * Old cooking method/recipes vs new ones The answers were yes on all! Even though we had excessive heat and drought that led to a poor year on the container courgettes/ zucchini's compared to last year, we will also grow these again this year. I really do think reviewing what you have grown with your family or people who consume your produce or even just yourself, is important to focus on what you grow the following year. At some points last year we got sick of too much spinach or tomatoes but i think this year i will focus more on canning, less autumn or red onion chutney. More general tomato, pasta sauce, soup, freezing more spinach and beetroot leaves. Processing beetroot more quickly rather than relying on someone else to do it... That the big thing with sprouts as they require minimal care and can endure and handle really cold temps and are sweeter the colder it is when they are picked! They grew well in between Tall Allium purple flowers. My top 3 things so far that are better than shop bought are Courgettes, Sprouts and Potatoes!
I wonder if you have to pick off the green leaves on the stalk for the sprouts to form or just wait for the green leaves to fall off naturally? And I heard that be topping the top off, it helps for the development of the sprouts (?). Need a video on growing those from Epic.
If I want to leave the plant in the ground so that I can harvest seeds the following year do I leave the whole stalk in the ground or can I just cut it at the base and essentially leave a crown in the ground to regrow the following year? Thank you for your help
I have tried for years to grow Brussels but have never successfully gotten them to form tight sprouts 😢 I struggle with sprouts despite my persistence.
What are you doing to keep pests off them? We live in Tennessee and got destroyed by some red and black beetles as well as cabbage moth worms. And.... My brussel sprouts didn't look like yours. We had leaves up the entire stock and our stocks were literally twice the size of yours.
Hey Jacques! It’s Brooke. I was friends with Tessa back in the day. Just wanted to say your channel is awesome!
Great vid... Love plant learning...
I want to grow Brussels in my garden but I’m worried it’s too warm here in Cali during the summer
You really have to nail the timing by planting them in late summer/early fall to get a proper harvest out of them
Im in cali also .. but im still going to try and grow some... as soon as i find out where to get some seeds or sprouts 🤣
@@jacquesinthegarden they have a better taste when they had a cold, they create sugars as an anti-freezing agent, though.
yeah you cant just plant whenever
Caterpillars are attacking my plant
Great advice. I’m trying to grow brussel sprouts this year for the first time. Usually my brassicas get eaten by everything, but I’m doing row covers.
Gardeningchristine, that should solve your insect problem! Just be sure the netting goes all the way down to the ground. Earth staples will hold the row cover down better than anything else I've tried, but diminishes the reusability of the cover when holes get ripped into it.
Aphids love brussel sprouts so be careful!! Artichokes too. And apparently peaches 😢
@@grovermartin6874 I’ve been picking up cheap sheers from my thrift stores. $1-$2 for probably enough fabric for one. Even if I use a couple, still worth it to protect my brassicas.
@@Gardeningchristine You bet! It's a saver. So rewarding to eat those tasty fresh brassicas. Also gratifying to watch those white cabbage moths fluttering around your covered plants, slavering.🤭
I had success this year by hosing them down once a week with plain water. Every other week I spray with homemade soap solution (130ml soap per gallon of water)
Rub down the whole stalk with EVOO , salt , pepper, lemon zest ( or lemon pepper) use your hands to get every nook . Bake in oven at 400 for about 15/25 min, depending how crunchy or soft you like it. A confection oven feature works awesome for the last 5 min. Best sprouts I have ever had!!!
Thank you! Good information, beautifully, and clearly presented.
Great video. Ty.
Nice! I love Brussel Sprouts 😊
I’m really hoping mine turn out as beautiful as yours Jacques.
Two videos in and I’m hooked..
You can eat the leaves too they taste like collard greens
How do you cook the leaves?
ate some shushitos yesterday after watching your video... Definitely a fan now! I feel like I had been missing out!
Great work
If you have access to a cool, somewhat humid subterranean cellar, the Brussels sprouts on the stalk can keep for a couple months. I removed the tops, not knowing they were edible, though.
It's a big goal of mine to someday grow brusselsprouts!! ♡
I have washed and season the entire thing whole butter and all bake or grill turns after 10 to 25 minutes until your liking it tastes so good
❤❤❤❤❤❤
Those sprouts look awesome! We were growing Brodie F1 this year and so glad they survived the heatwave, drought and white fly/ aphids but noticed a drop in girth size nearer the top from stress it went through. What variety are these as our ones have to be sowed in Feb? Are they quick growers?
We had 4 plants and got quite a lot of sprouts but some at the bottom were small and looked burnt by the heat as the cabbage wraps were not fully formed. Mid section was good and then the top section were/ are kinda smaller.
I have frozen the tops and have totally cropped two now. I have frozen the remaining small leaves too as well as stripping the outer layer of the stalk and chopped it into 2inch/ 5cm pieces to use in making stock. The outer strips go into our wormery along with veg scraps we don't use to make stock.
At Christmas, i sautéed them with cranberries, chestnuts and pancetta and added some of the stock gravy. I only cut the larger sprouts in half and roughly chopped the chestnuts for texture and flavour balance. I used to boil the shop bought large sprouts in apple juice or halve and bake with rosemary and fennel seeds but the first and newest one was the biggest hit with the family.
Once we have eaten the last two sprout plants and if they are still available in the shop, i might try this method/ recipe to see if it was the sprouts or the recipe that made the big difference. To give the large shop sprouts a fair chance in the experiment i will quarter them before cooking.
I am also trying the no dig, replanting the same thing method, so having left the base and roots in place, i am going to see how the bed is when i come to replant this years ones.
I asked the fam to vote on this years sprouts:
* Bang for Buck (£)
* Quantity/ Quality
* Care/ maintenance time value
* Old cooking method/recipes vs new ones
The answers were yes on all! Even though we had excessive heat and drought that led to a poor year on the container courgettes/ zucchini's compared to last year, we will also grow these again this year.
I really do think reviewing what you have grown with your family or people who consume your produce or even just yourself, is important to focus on what you grow the following year.
At some points last year we got sick of too much spinach or tomatoes but i think this year i will focus more on canning, less autumn or red onion chutney. More general tomato, pasta sauce, soup, freezing more spinach and beetroot leaves. Processing beetroot more quickly rather than relying on someone else to do it...
That the big thing with sprouts as they require minimal care and can endure and handle really cold temps and are sweeter the colder it is when they are picked! They grew well in between Tall Allium purple flowers.
My top 3 things so far that are better than shop bought are Courgettes, Sprouts and Potatoes!
Mister BEAST
I wonder if you have to pick off the green leaves on the stalk for the sprouts to form or just wait for the green leaves to fall off naturally? And I heard that be topping the top off, it helps for the development of the sprouts (?). Need a video on growing those from Epic.
Beware. They're aphid magnets 😞
Companion planting. Plant something aphids like more
I would want to eat all of the leaves. 🙂
I get so paranoid about the little worms in the Brussel sprouts. Im sure they're ok to eat after cooking, but the gross out factor gets me!
Can you do a video freezing them. I would like to freeze this year.
don't waste the leaves, goats, cows, pigs, yourself.
Having in good weather not the best for spouts. They have a better flavour if harvested after a frost.
Hi. How do you cook the tops? Thanks, have a great day.
If I want to leave the plant in the ground so that I can harvest seeds the following year do I leave the whole stalk in the ground or can I just cut it at the base and essentially leave a crown in the ground to regrow the following year? Thank you for your help
I just planted my seeds. Idk if its the month to do so lol
What do you use to prevent/kill bugs?
When you harvest the whole stock does it need to be started over or will it grow again from the roots?
Yes I do take 2hrs on a chill day. I can tone that down to 30 mins if I'm in a rush😂
Are the leaves edible as well?
That's bholebaba ka Prasad
Come during Holi festival
Did you top the plant
Do you cut off the bottom or stem leaves as it's growing? Mines about 2 foot tall but I've left all leaves on
Growing them for the first time don’t like the freezer ones or the store ones so I’m hoping my home grown ones will be tastier 🤞🏼
They are an acquired taste. I didn't like them when I first tried them. Now, I sometimes crave them. Who knew? 😅😂❤
How is the mulch at pest control or does it help any with that?
You can eat the leaves right?
I have tried for years to grow Brussels but have never successfully gotten them to form tight sprouts 😢 I struggle with sprouts despite my persistence.
beaded for pleasure
I'm going to dehydrate those leaves and powder them so I can sneak them into stuff. 😈
I tried to grow these and man I had nothing but bugs on them. Destroying all my leaves
Aphids love brussel sprouts. I tried too then found out lol
@@nashnash7997 lol it was an every morning battle lol
I tried growing these and never got sprouts just big leafy thing thats all.
are u recording it using phone? tell me
Yup
What are you doing to keep pests off them? We live in Tennessee and got destroyed by some red and black beetles as well as cabbage moth worms. And.... My brussel sprouts didn't look like yours. We had leaves up the entire stock and our stocks were literally twice the size of yours.
I hate the taste but eat them anyway
A little louder, please.