Selwyn Times: January 31, 2017

26
Tuesday January 31 2017
Gardening
SELWYN TIMES
Brussels sprouts: Love ’em or hate ’em
• By Janet Wade
BRUSSELS SPROUTS top the list of New
Zealand’s most disliked vegetables.
The Belgians aren’t rushing to claim
credit for these almost universally reviled
vegetables, though the link to their capital
city appears to have come from the
vegetable’s popularity in Belgium during the
Middle Ages and stuck as they spread to the
rest of the world. To still be with us today,
Brussels sprouts must have something going
for them – and indeed they do!
If the sprouts are picked when their
heads are tight and no more than 2.5-5cm
across, they are deliciously tender and have
a milder, sweeter taste than their often
tough, bitter, store-bought or frozen cousins.
Likewise, the unpleasant, sulphurous odour
that is associated with them doesn’t occur
unless they are overcooked. The smell is
produced by sulphur-containing compounds
called glucosinolates that research indicates
help prevent cancer (only broccoli contains
more). Packed with an abundance of other
vitamins and minerals, all in all, they are
considered one of the world’s healthiest
foods.
Originating in the northern hemisphere,
where Brussels sprouts are traditionally
served as part of the British Christmas
dinner (no doubt to the chagrin of British
children), they are exclusively a crop
for New Zealand’s colder climate areas.
Ohakune and Oamaru are where most of
our commercially-grown Brussels sprouts
are produced. In saying that, the ones in the
accompanying photographs were grown in
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CLOCKWISE FROM TOP LEFT Modern hybrid varieties, such as these ‘Red Ribs’, have had the bitterness bred out
of them; Firm the soil down around the seedlings well, so the plants can support their top-heavy growth, and the
sprouts remain tight and firm; Keep an eye out for aphids, which secrete an enzyme that causes the leaves to curl
over and hide them; The sprouts begin to form in the leaf axils once the plants are mature, meaning a long wait for
the end result; Chocolate Brussels sprouts find equal favour with people who love Brussels sprouts and those who
hate them; The sprouts begin to mature from the bottom of the stalk. Topping the plant concentrates all its energy
into the sprouts and causes them to mature together.
Auckland; however, plants grown in warm
areas are more likely to produce loose heads
(unrecognisable as Brussels sprouts), bolt
to seed, and without frost the flavour of the
sprouts isn’t as good.
Warmer climates also allow their main
pests to proliferate such as caterpillars,
aphids and slugs and snails. Birds, too, can
be a problem, targeting the seedlings and
emerging sprouts (pigeons in particular).
Netting can be used to keep the birds and
butterflies at bay, but you will need to keep
a careful watch for aphids, which secrete a
chemical that causes the leaves to curl over
to provide a hiding place.
Brussels sprouts are normally planted very
early in spring, and again in mid-to-late
summer. Most varieties take at least three
to five months to produce a harvest because
the sprouts only form once the plant reaches
maturity.
The plants are best started in seed trays
then transplanted around six weeks later,
once they have four to six leaves, to a site in
full sun, with well-drained soil, enriched
with a high-nitrogen general garden
fertiliser.
Space the plants with at least 50cm
between them, in rows around 75cm apart.
Sink the seedlings down to their first set of
leaves and firm the soil around them well, so
that the plants can support their top-heavy
growth, and the sprouts don’t develop loose
heads because the plants rock around in the
wind.
Side-dress with a high-nitrogen fertiliser
four weeks after planting and again at eight
weeks, but don’t apply further nitrogen once
the sprouts start to form. Keep the plants
evenly moist during the growing season. A
mulch can help to keep the soil cool and
moist and suppress weed growth.
WHAT
YOU NEED
TO KNOW
When to plant
Mid-late summer and
again in early spring.
Where to plant
Full sun in nitrogenenriched,
well-drained
soil.
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