Select sprouts of even size for uniform cooking. Depending on size, cooking time should not exceed 7 to 10 minutes whether you are steaming, braising or boiling. The leaves cook faster than the core, so cut an X in the bottom of the stem. The key to cooking Brussels sprouts is in not overcooking them. Harvest sprouts when they are no larger than 2.5cm to 4cm (1 to 1½in) in diameter. Avoid yellowing sprouts with signs of wilt rot or insect damage. Harvest sprouts before the leaves yellow when the sprouts are small, compact and bright green. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. They may be picked (or cut) off the stem when they are firm and about one inch in size. The small sprouts or buds form heads one to two inches in diameter. The old practice of pinching out the growing tip to hasten maturity is often no longer recommended, but you can do so if you wish - about three weeks before harvest, the plants are topped (the growing point removed) to speed the completion of sprout development on the lower-stem area. The sprouts form in the axis of the leaves (the space between the base of the leaf and the stem above it). Cultivate shallowly around the plants to prevent root damage.Īs the plants get taller make sure you support them so that the strong winds in winter don`t blow them over - tie them to stakes. Insect control is also very important to keep the plants growing vigorously. Without ample soil moisture, the crop fails. Don't grow brassicas on the same plot more often than one year in three, as moving the crop helps avoid the build up of soil pests and diseases.Īpply one side-dress application of nitrogen fertiliser when the plants are 30cm (12in) tall and water to keep the crop growing vigorously during the heat of summer. Rotate your crops annually to avoid disease. Make sure the soil is adequately limed and well drained. Space plants 60 to 90cm (24 to 36in) apart in the row, or 60cm (24in) in all directions in beds.īrassicas are affected by a wide range of pests and diseases. Water the day before moving, and keep well-watered until established. Do not allow transplants to become stunted before transplanting. Cover seeds to 1.25cm (¼ to ½ inch) deep and transplant the seedlings when they are about 7cm (3in) tall. Sow thinly, as this reduces the amount of future thinning necessary and potential risk from pests. Nearly all brassicas should be planted in a seedbed or in modules under glass and then transferred. Sow in spring to harvest in winter or in autumn for harvest in late spring to autumn Brassicas will fail if the soil is too acidic so add lime to the soil if necessary, aiming for a pH of 6.5-7.5. Tread on the soil to remove any air pockets and make the surface very firm. Start digging over your soil in autumn, removing any stones you find and working in plenty of well-rotted manure or compost. The genus includes a number of species bred to produce food crops, such as cabbages, turnips, mustards and oilseed rape, as well as others grown for their ornamental value.Īll brassica crops grow best in partial-shade, in firm, fertile, free-draining soil. Brassicas can be annual, biennial or perennial plants, most are upright with alternate, often glaucous leaves, long taproots and clusters of cross-shaped, yellow or white flowers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |