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Brussels Sprouts, Catskill

Short Description

Flavor-rich heirloom with outsize yields.

Full Description

Catskill produces outsize yields of extra-large, deep green 2" round sprouts that flank the super-strong stalks. Introduced in 1941, this flavorful long-time favorite is a good choice for freezing. Harvest at once for freezing or as needed for eating fresh.
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Item#: 53100A
Order: 1 Pkt (40 seeds)
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$4.95
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Product properties

Days To Maturity

85-110 days

Fruit Size

1 inches

Sun

Full Sun

Spread

12 inches

Height

20-24 inches

Sow Method

Direct Sow/Indoor Sow

Planting Time

Fall, Spring

Sow Time

6-8 weeks BLF

Thin

12 inches

Life Cycle

Annual

Plant Shipping Information

the burpee

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non-gmo
since 1876

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  • How to Sow and Plant

    Brussels sprouts may be direct sown or started indoors early for fall and spring crops, or purchased as transplants for a fall crop.

    Sowing Seed Indoors:

    • Sow seeds from spring to early summer in the north; in the south and other frost-free areas, sow from fall to spring.
    • Start seeds indoors about 8 weeks before outdoor planting.
    • Sow seeds ¼ inches deep in seed-starting formula
    • Keep the soil moist at 70 degrees F
    • Seedlings emerge in 10-21 days
    • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
    • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
    • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots.
    • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

    Sowing Directly in the Garden:

    • Sow seeds from spring to early summer in the north; in the south and other frost-free areas, sow from fall to spring.
    • Sow in average soil in a sunny location in early spring or in midsummer for a fall crop.
    • In rows 2 feet apart, sow seeds thinly and cover with ¼ inch of fine soil.
    • Keep evenly moist. Water gently.
    • Seedlings emerge in 10-21 days.
    • Thin to stand about 24 inches apart when seedlings are 2-3 inches high

    Planting from Transplants in Fall:

    • Select a location in full sun with good rich moist organic soil.
    • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
    • Dig a hole for each plant large enough to amply accommodate the root ball. Space plants 2 feet apart in rows 3 feet apart.
    • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development.
    • Place the top of the root ball even with the level of the surrounding soil. Fill with soil to the top of the root ball. Press soil down firmly with your hand.
    • Use the plant tag as a location marker.
    • Thoroughly water and apply a light mulch layer on top of the soil (1-2 inches) to conserve water and reduce weeds.

    How to Grow

    • Move plants to a sheltered location outdoors for one week before transplanting into the garden to “harden off.”
    • After the last heavy frost, transplant hardened-off seedlings outdoors to an area with rich, well-drained soil, in full sun. Set them 2 feet apart in rows 3 feet apart.
    • While small, floating row covers will help to keep pests at bay.
    • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
    • Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Brussels sprouts need 1-1 ½ inches of water weekly.
    • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

    Harvest and Preserving Tips

    • After a light frost, harvest sprouts 1-1 ½ inches in diameter. Remove only the leaves below the row of sprouts you pick and twist them off stems. Start from the bottom of the plant and work your way up.
    • Harvest as many sprouts as desired.
    • Store harvested sprouts in the refrigerator up to 3 weeks.
    • You can blanch or freeze sprouts. To do this, drop into boiling water for 2 minutes, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
    • Brussels sprouts are excellent steamed, roasted and sautéed.
  • Days To Maturity
    85-110 days
    Fruit Size
    1 inches
    Sun
    Full Sun
    Spread
    12 inches
    Height
    20-24 inches
    Sow Method
    Direct Sow/Indoor Sow
    Planting Time
    Fall, Spring
    Sow Time
    6-8 weeks BLF
    Thin
    12 inches
    Life Cycle
    Annual