Originating from Belgium in the 1200s, Brussels Sprouts are a European delicacy. When cooked right they will melt in your mouth. They contain good amounts of vitamin A, vitamin C, folic acid, sinigrin, and dietary fibre. CULTURE: Grown mainly for fall and winter crops. Will over winter in mild areas. For early crops start indoors 4-6 weeks before planting out. For late crops, seed in June. SOIL: Sprouts like a deep moist loam. PH 6.5-7 FERTILITY: Ensure adequate levels of nitrogen. Keep a regular watering schedule so plants do not wilt in heat. GERMINATION: Sow in plugs at 70F/21C for 7 days, or outdoors in warm soil. SPACING: Transplant or thin seedlings out to 40-45cm/16-18” 
Harvest in fall after first frost for maximum flavour. To ensure uniform maturity nip off growth point in late summer when first sprouts are forming.


Safe Seed Pledge

Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative. We pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds.



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