Catskill, Brussel Sprouts,

(Brassica oleracea) Introduced in 1941. Catskill produces yields of extra-large, deep green 2" round sprouts. This variety has strong 20-24 inch stalks and numerous small heads. They get even sweeter after the first frost. Harvest at once for freezing or as needed for eating fresh. Catskill is a good choice for freezing. The sprouts are firm and prolific and make a great sprout for freezing. Produces Brussels sprouts over a long season. Try them roasted with other vegetables, hearty meat, or sausage. You can even leave them in the garden in the winter. Frost actually improves the flavor. 85-110 days

Pkt Size/Approx. Seeds
0.5 g / 100+ Seeds

•(Brassica oleracea)
• Open-pollinated
•Heirloom
•Non-GMO
•USA-Grown Seeds
•Square Foot Garden Spacing: 2 plants per square foot
•USDA Zones: 1-9

Brussels sprouts are a cool-weather crop that requires fertile heavy soil. You can either start seeds indoors in seedling trays or outside in a seedling bed. It is important to transplant Brussels sprouts to encourage a strong root system. Transplant seeds into permanent locations 100 days before the last frost and plant seeds 4 to 5 weeks before transplanting. Be sure to mulch around the bottom of the plants and water well in the hotter months, as Brussels sprouts become bitter when allowed to dry out. Harvest when sprouts are an inch in diameter and tight. Breaking off the leaf directly below the sprout will help in sprout production.