Catskill Brussels Sprouts are an heirloom, open-pollinated that was introduced in 1941. This is a prolific variety that produces 2′ tall stalks that are loaded with x-large sprouts that average 2″ in diameter with a medium-green color. Catskill is a great variety for fresh eating or processing. Cook sprouts whole or slice in half for smaller pieces. Sautee on the stovetop, roast in the oven, or place in the air fryer for delicious, crispy sprouts. To preserve the harvest, blanch and dry prior to freezing in vacuum bags.
Brussels sprouts may be direct-seeded but perform best when transplanted. Transplanting allows for more consistent plant spacing and prevents Brussels sprouts seedlings from competing with weeds in the early stages of the plant. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Brussels sprouts transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Brussels Sprouts perform best in cooler weather and will have better flavor if the plants have experienced several touches of frost throughout the growing cycle. To maximize sprout growth, cut or crop the top leaves once sprouts start to develop along the stalk. We suggest using a pair of pruning shears or loppers to do this, as stalks can be quite fibrous and tough to cut with a knife. This will devote more of the plant energy to the sprouts and less to growing more leaves. Side leaves may also be removed to improve sprout development.
Catskill Brussels Sprouts Planting Information
Planting Method: transplant
When to Plant: fall
Planting Depth: 1/4″
Seed Spacing: 12″
Row Spacing: 2-3′
Days to Maturity: 100
Disease Resistance: None