80-120 days from seed; 85 to 95 days from transplant
About 4 to 6 pounds per 10 feet of row
Recommended planting for a family of five
boil, steam, stir-fry/saute, deep fry, pressure cook, microwave, raw
Early varieties of this vegetable were harvested at intervals over a long period of time from the bottom to the top as the sprouts matured. Newer hybrids mature more uniformly allowing fewer trips to the garden for the harvest.
In the home garden, pinch out terminal buds (the sprout at the top of the plant) about a month before the anticipated first frosts. This encourages rapid sprout development along the stem, particularly the upper sprouts - although this action will reduce the total yield.
Harvest sprouts from the bottom of the stem to the top as they reach about 1" in diameter. Do not leave sprouts on the plant for too long as they become tough and lose flavor.
Remove leaves as they turn yellow and break them from the stalk below the sprouts. Removing lower leaves makes room for sprouts to develop up the stem.
Harvest will take place over a period of about 30 days with progressively heavier frosts. When temperatures drop below 20° F at night, sprouts will be damaged.
Storage and Preservation Methods
Best when stored fresh for three to four weeks or longer if kept very cool. Also well adapted to freezing.