Days to Maturity: 103 from transplant
An F1 hybrid, Silvia Brussels Sprouts plants produce medium-large, round sprouts that are very dense with tightly compacted leaves. Brussels sprouts are good steamed, roasted, sauteed, or boiled. They have a natural, nutty sweetness when cooked properly, but overcooking can bring out a bitter flavor. Sprouts are equally good fresh or frozen. Blanch before freezing to help preserve the deep green color.
Silvia, a Brassica oleracea variety, commonly called brussels sprouts, is a medium-tall, disease resistant plant. This cool-season, winter-hardy vegetable is a member of the cabbage and mustard family (Brassicaceae or Cruciferae), commonly called crucifers, brassicas, or cole crops.
Direct sow Silvia brussels sprouts seeds into the garden as soon as the soil is workable in early spring. Or start seeds indoors and transplant, spring and fall. Brussels sprouts need cold temperatures to germinate and grow, withstanding heavy frost and temperatures below 28°F, and become even sweeter with a light frost. They grow best in a sunny site with fertile soil with a pH above 6.0. Fertilize well during the growing season and water in dry weather.
For a robust brussels sprouts harvest, check out our Know Before You Grow page, full of expert vegetable gardening advice. Plus, explore our Apps to Help You Grow and Answer Gardening Questions to support your brussels sprouts-growing journey every step of the way.
