The sprouts of this variety are best suited for early winter harvests.
- Compact plants
- Yield 50-100 sprouts over a season
- Sprouts grow to 1.5 inches
- Sweet flavor when harvested after frost
This variety will grow well in most regions of the United States but prefers a long, cool summer season.
The Story of Long Island
This variety of historic Brussels sprouts is thought to have been introduced in the 1890s and was once the most important commercial sprout variety in the United States.
The first written reference to Brussels sprouts as we now know them dates to the late 1500s, but they may have been growing in Belgium even earlier than that. French settlers may have brought the seeds to the United States in the 18th century but commercial production of the crop didn’t take off until the 1920s in California’s Central Coast.
Put it on the Dinner Table
This variety works for
Brussels sprouts are sweetest when they are small heads and have been exposed to at least one frost. Sauté them with butter and shallots or roast them with bacon then top with a maple and cider vinegar dressing.
You can add your sprouts to casseroles, gratins, and soups. Try tossing them in a warm winter greens salad with pistachios and pancetta.