How to Grow Brussels Sprouts in New Zealand: Tips for Planting, Pruning, and Cooking

Brussels sprouts are a cool-season crop that are commonly grown in New Zealand. Here are some tips on how to grow them:

Kupu: Aonanī

1. When to sow:

Brussels sprouts can be sown from late spring to early summer (October to December) in warmer areas, or in mid-summer (January to February) in colder areas. Start seeds indoors or in a greenhouse 6-8 weeks before planting outdoors. Seeds will germinate  in warm weather  7°C and 30°C but will flourish as temperatures cool in Autumn.

Brussel sprouts typically take around 12-14 weeks to harvest from the time of transplanting.

Brussels sprouts

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2. Soil preparation:

Brussels sprouts prefer well-drained soil rich in organic matter. Add compost or well-rotted manure to the soil before planting. They have a decent sized root ball that appreciates some room to spread out.

3. Planting:

Transplant seedlings outdoors when they are about 6-8 weeks old and have grown their first true leaves. Plant them in a sunny spot with at least 6 hours of sunlight per day. Water well after planting. You will need some medium sized garden stakes to support your brussel sprouts. 

Spacing: 60-75cm apart

4. Watering:

Keep the soil evenly moist. Do not let the soil dry out or become waterlogged.

5. Fertilizing:

Feed your Brussels sprouts with a natural balanced fertilizer every 4 weeks, starting 4 weeks after transplanting. Brassicas are a hungry plant and require feeding a lot of nitrogen. Brassicas are one crop that do well from crop rotation because they can take a lot of nitrogen from the soil.

6. Pruning:

Remove any yellow or damaged leaves as they appear. Pinch off the top of the plant (Also called topping) when it reaches the desired height to encourage the development of side shoots and increase the yield of sprouts. Trim off the lower leaves, moving up the stem again this is to encourage growth of the sprouts.

This short video from another gardening site explains well the benefits of topping or pinching off your brussels sprouts for better growth.

7. Harvesting:

Brussels sprouts are ready to harvest when they are firm and about the size of a golf ball or slightly smaller. Harvest from the bottom of the stem upwards as the lower sprouts will mature first. If they start to yellow pick them immediately. You don’t want brussel sprouts to have loose leaves.

Brussels Sprouts Recipes

I get it, brussels sprouts don’t make the top 10 of vegetables on many people’s list of favourites but this might just be because of how they are being cooked. Brussel sprouts have a tart flavour to them but are extremely good on taking on flavour because of the space between the leaves. The following recipes add some flavour for you, so if you are sitting on the fence these might just change your mind.

Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

450 grams Brussels sprouts – 3 tablespoons olive oil – Salt and pepper – 2 tablespoons balsamic vinegar

Instructions:

• 1. Preheat the oven to 200°C (400°F).
• 2. Trim and halve the Brussels sprouts.
• 3. Toss them with olive oil, salt, and pepper.
• 4. Spread the Brussels sprouts out on a baking sheet.
• 5. Roast in the oven for 20-25 minutes, until they are tender and browned.
• 6. Drizzle with balsamic vinegar before serving.

Garlic Parmesan Brussels Sprouts

Ingredients:

450 grams (1 pound) Brussels sprouts – 2 tablespoons olive oil – 3 cloves garlic, minced – 1/4 cup grated Parmesan cheese – Salt and pepper

Instructions:

• 1. Preheat the oven to 200°C (400°F).
• 2. Trim and halve the Brussels sprouts.
• 3. Toss them with olive oil, garlic, salt, and pepper.
• 4. Spread the Brussels sprouts out on a baking sheet.
• 5. Roast in the oven for 20-25 minutes, until they are tender and browned.
• 6. Sprinkle with Parmesan cheese before serving.

Honey Mustard Brussels Sprouts 

Ingredients:

450 grams brussels sprouts – 2 tablespoons olive oil – Salt and pepper – 2 tablespoons honey – 1 tablespoon Dijon mustard

Instructions:

• 1. Preheat the oven to 200°C (400°F).
• 2. Trim and halve the Brussels sprouts.
• 3. Toss them with olive oil, salt, and pepper.
• 4. Spread the Brussels sprouts out on a baking sheet.
• 5. Roast in the oven for 20-25 minutes, until they are tender and browned.
• 6. In a small bowl, whisk together honey and Dijon mustard.
• 7. Drizzle the honey mustard mixture over the roasted Brussels sprouts before serving.

GROW YOUR OWN FOOD WHĀNAU!