Brussels Sprouts 'Long Island Improved'
Scientific Name: Brassica oleracea Gemmifera Cultivar Group
Common Name: Brussels Sprouts 'Long Island Improved'
Family: Brassicaceae (Turnip & Cabbage)
Brassica: Cabbage; Latin
oleracea: Edible Vegetable
Gemmifera: Bearing Buds
Long Island Brussels Sprouts were first bred as their name suggest on Long Island, in New York USA, sometime in the 1890's.
Long Island Improved is a prolific semi-dwarf variety growing up to 60cm tall. The buds of this variety are firm, up to 3.5cm in diameter and occur densely along the stem.
Never overcook Brussel Sprouts or they will develop the sulfurous taste that is responsible for their bad reputation. Long Island Improved is a good Brussels Sprout variety for freezing.
Sow Brussel Sprout seeds 6mm deep. Space each plant about 60cm apart. Sow seed during Summer in cool and temperate regions and during Autumn in the subtropics. Not suited for growing in hot areas.
Prefers full sun. Avoid using high nitrogen fertilisers. Takes 13-16 weeks to harvest. Starting from the bottom remove each leaf from the stem below the developing buds as required, doing this will cause the buds to grow larger. Once the plant has reached its full height the top can be pinched out to quicken the development of the higher buds. If buds are cut neatly from the stem, leaving as much of the stalk still attached to the stem as possible, a second harvest is possible. Collect largest buds first to prolong the time the plants can be harvested from. Colour and flavour of the sprouts is improved by frosts.