Grow a classic cool-season crop with Brussels Sprouts Long Island Improved. This non-GMO heirloom develops upright stalks lined with firm green sprouts, bringing fresh garden flavor to roasted sides, skillet meals, and shaved salads. Plants reach approximately 20–28 inches tall and produce sprouts about 1–1¼ inches across. Allow approximately 90–100 days to maturity, with timing affected by planting method and growing conditions. Each packet contains 500 seeds.

Germination Rate: 92%. Test Date: 06/26. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Brussels Sprouts Long Island Improved?

• Heirloom Variety: Grow an established variety with the familiar appearance and flavor of traditional Brussels sprouts.
• Non-GMO Seeds: A non-GMO option for your home vegetable garden.
• Harvest Along the Stalk: Pick firm lower sprouts as they mature and allow smaller upper sprouts more time to develop.
• Cool-Weather Flavor: Plan for maturity in cool weather; light frost can enhance sweetness.
• Kitchen Versatility: Enjoy harvested sprouts roasted, steamed, sautéed, or finely shaved into fresh salads.

Planting Tips for Success

• When to Plant: Plan a long growing season with sprout development in cool weather. Start indoors and transplant sturdy, hardened-off seedlings. For a fall crop, count backward from your local fall harvest window, allowing the stated maturity period plus seedling-growing time.
• Sunlight: Choose full sun with approximately 6–8 hours of direct light daily.
• Soil: Use fertile, well-drained soil amended with compost. A soil test can guide pH adjustments and fertilizer needs.
• Sowing: Sow ¼–½ inch deep in seed-starting mix. Keep evenly moist and give seedlings bright light.
• Spacing: Space plants 18–24 inches apart in rows 24–36 inches apart for air circulation and harvest access.
• Watering: Water deeply as needed to maintain even soil moisture without waterlogging. Mulch to reduce weeds and moisture loss.
• Support: Firm soil around the base as plants grow. Stake plants in exposed sites if their tall stalks begin leaning.
• Fertilizing: Follow soil-test recommendations and fertilizer label directions. Side-dress as needed during growth rather than applying excessive nitrogen.
• Crop Care: Check for aphids and cabbage caterpillars. Rotate brassica crops and remove unhealthy plant debris.
• Harvesting: Begin at the bottom of the stalk when sprouts are firm and approximately 1–1¼ inches across. Twist or cut them off carefully, leaving smaller sprouts to continue growing.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Halve washed sprouts, toss with olive oil, and roast until the cut faces are browned and the centers are tender.
• Steaming: Steam evenly sized sprouts until just tender, checking with a fork rather than overcooking.
• Sautéing: Cook halved or sliced sprouts in a skillet with olive oil, garlic, and a squeeze of lemon.
• Stir-Frying: Thinly slice sprouts for quick cooking with ginger, garlic, and your preferred sauce.
• Fresh Salads: Wash sprouts thoroughly, trim, and shave finely for a crisp salad with lemon dressing.
• Braising: Gently cook in a small amount of broth until tender for a savory cool-weather side.

Order Long Island Improved Brussels Sprouts Seeds Today

Plan your cool-season garden and bring fresh, homegrown Brussels sprouts to your table.

Nutritional Information

Per 1 cup (88 g) raw Brussels sprouts, referring to the harvested vegetable, not planting seeds:

• Calories: 38
• Total Fat: 0.3 g (0% Daily Value)
• Sodium: 22 mg (1% Daily Value)
• Total Carbohydrates: 8 g (3% Daily Value)
• Dietary Fiber: 3.3 g (12% Daily Value)
• Total Sugars: 2 g
• Protein: 3 g
• Vitamin K: 156 mcg (130% Daily Value)
• Vitamin C: 74.8 mg (83% Daily Value)
• Folate: 54 mcg (14% Daily Value)
• Potassium: 342 mg (7% Daily Value)
• Iron: 1.2 mg (7% Daily Value)

These existing reference values describe raw Brussels sprouts, not a variety-specific analysis of Long Island Improved. Values vary with growing conditions and preparation. % Daily Value describes a nutrient's contribution to a daily diet; 2,000 calories a day is used for general nutrition guidance.

Important Disclosures

• Variety Disclaimer: Plant height, sprout size, yield, and maturity vary with growing conditions. Brussels sprouts require a long season; plan planting around your local climate rather than relying on a hardiness-zone number alone.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight. Heat and moisture can reduce viability.
• Planting Zones: Grow as a cool-season vegetable. Use local frost dates and seasonal temperatures to select a planting window, avoiding sustained heat during sprout development.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Balsamic-Garlic Roasted Long Island Improved Brussels Sprouts

A simple way to enjoy your harvest, with caramelized cut faces, tender centers, and a tangy balsamic finish. This recipe uses harvested Brussels sprouts, not planting seeds.

Servings: 4 | Prep time: 10 minutes | Cook time: 25–30 minutes

Ingredients

• 1½ pounds harvested Long Island Improved Brussels sprouts
• 2 tablespoons olive oil, plus a small drizzle for the garlic
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 3 garlic cloves, finely minced
• 1 tablespoon balsamic vinegar
• Optional: a pinch of red pepper flakes

Directions

1. Heat the oven to 425°F. Set out a large rimmed baking sheet.
2. Wash the Brussels sprouts under running water. Trim the dry stem ends and remove damaged outer leaves. Halve lengthwise through the stem; quarter especially large sprouts. Pat thoroughly dry.
3. Toss with the olive oil, salt, and pepper. Arrange cut-side down in a single layer, leaving space between pieces. Use two pans if needed.
4. Roast for 20 minutes. Mix the minced garlic with a small drizzle of oil, toss through the sprouts, and roast another 5–10 minutes until the centers are tender and the edges are browned. Watch the garlic closely to prevent burning.
5. Toss the hot sprouts with balsamic vinegar and optional red pepper flakes. Taste, adjust seasoning, and serve warm.

Kitchen Tips and Storage

Choose similarly sized sprouts for even cooking. Avoid crowding the pan so the sprouts roast rather than steam. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout, reaching 165°F.