How To Pinch Brussels Sprouts to Speed Up Your Harvest
Brussels sprouts, in their little nutrient-dense packages, are gifts from the cool-season garden. Sweetening in cold temperatures, harvesting them small and after frost (even in snow) brings peak flavor. Gardening expert Katherine Rowe explores how to promote plump buds more quickly with simple pinching.
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A historical crop and modern favorite to enjoy roasted, steamed, or sauteed, Brussels sprouts are also a showpiece in the garden. Little cabbage orbs densely pack sturdy stalks with leafy tops.
The small, cabbagey sprout heads hold tightly wrapped leaves, while the plant’s foliage is broad and thick. Large leaves are edible, too. Frost-tolerant, Brussels sprouts can stay in the garden into winter. The Brassicas sweeten after a nip of frost, so wait to harvest for the best flavor, even after snowfall.
The crop can be a bit more challenging than other easy cool-season selections, but the nutrient-rich rewards are that much sweeter. With a few growing tips, like pinching to promote faster development, we can enjoy the fall treats fresh from the stem, by the pound.
Follow along to learn when and how to pinch Brussels sprouts for the best performance.
About Brussels Sprouts
Brussels sprouts are long-developing, focusing on roots and upper growth before producing the sprouts. Brassica oleracea var. gemmifera shares the same genus as broccoli, cauliflower, kale, and cabbage.
In mild climates, fall is optimal for sowing Brussels sprouts seeds for a late winter and early spring harvest. In cool climates, sow Brussels sprouts seeds about four months before fall’s first anticipated frost, with soil temperatures above 40°F (4°C). Cold-hardy, they tolerate temperatures to about 10°F (-12°C).
After a long maturity range of 80 to over 100 days, the rounds are ready to harvest. They develop from the base of the stem to the top, where each leaf meets the stalk. Pick firm buds when they’re cherry-sized and up to one inch in diameter.
Tricks to growing a successful, well-formed crop of sweet sprouts include regular watering, healthy soil, and pinching to promote budding and development. Covering seedlings and transplants with lightweight row covers early on can help stave off pests and wind damage in the first weeks.
Optimal growing conditions for Brussels sprouts include:
- Full sun, with six or more hours of sunlight daily
- Moist, organically rich, well-draining soils
- A slightly acidic to neutral soil pH between 6.0 and 7.0
- Regular water, with about one inch of rainfall or irrigation per week
Pinching Brussels Sprouts
Pinching, or topping, is a technique to remove the tip of the stalk to promote sprout development. When you pinch Brussels sprouts, the plant directs energy into existing fruits and leaves instead of producing growth. The buds on the stem enlarge more quickly. With regular water and nutrition from organic soils, they develop into full, uniform globes.
Topping Brussels sprouts encourages readiness of plump heads all at once (or nearly so).
When to Pinch
Timing the Brussels sprout pinch is key to a swifter succession of ready rounds. Since the heads form from the base of the plant first, these are the ones to watch before topping. Plant height is another gauge gardeners use to promote large, full sprouts.
Sprout Size
When the lowest sprouts are near the harvestable, ¾ to one inch around, pinch the top of the Brussels sprout stem. The buds along the upper nodes will fill out to the desired harvest size.
Aim to pinch Brussels sprouts about three weeks before you intend to harvest. The lower bud size and days to maturity for the variety, as well as winter temperatures below about 10°F (-12°C), are guides for timing the harvest.
While the sprouts continue to grow larger if left on the stem (to about two inches or so), they’re tastiest when picked small.
Plant Height
You may opt to pinch off the growth tip as plants reach two to three feet tall. Topping the stalk serves the same purpose as pinching as sprouts develop. The plant channels energy into existing growth and buds rather than continuing to grow.
If you’ve experienced small Brussels in the past, try pinching to cap the overall height of the vegetables to fully form.
How to Pinch
With the lowest sprouts at one-half to three-quarters inch in diameter, snap or clip off the top one to two inches of stem. Easy to do by hand or with pruners, the step speeds up development for those on the remaining portion of the stalk. Remove the very top cluster of tender leaves (which are also edible).
Harvesting
After frost in the fall and into winter, harvest Brussels sprouts when the majority are at the desirable one-inch size. Clip off the leaves, and cut off the stem at the ground level. Bring the loaded stems to a cool, dry space like a basement. Lay them or hang them (upright) for harvesting over a few weeks.
You can also harvest individually from the stem, gently twisting the lower sprouts to enjoy while the upper ones continue to develop. Remove lower leaves, too, as they begin to yellow. Harvest sprouts before the leaves turn yellow for peak readiness.
To store individual sprouts in the refrigerator, remove them from the stem. They’ll last for up to two weeks. You can also freeze or pickle them for longer reserves.
Pinching to Thin Seedlings
An early way to pinch Brussels sprouts comes after germination, and when seedlings reach three inches tall. Thin the crop to provide ample spacing for airflow and mature growth.
Whether starting seeds indoors for a head start or direct sowing, plant seeds ¼ inch deep. Direct sow two seeds every 18 to 24 inches. Thin to one seedling per group to promote the sturdiest growth. If growing in rows, maintain a row spacing of 24 inches.
Instead of tugging or pulling the thinned seedlings, clip or pinch them at their base. Pinching or trimming avoids disrupting the roots of the remaining seedling. The little seedlings are edible, too. Add the thinned sprouts as a garnish, salad or sandwich topper, and in stir fries.
Frequently Asked Questions
Why are my sprouts small with loose, open leaves?
Hot weather can lead to small, open heads instead of dense, tightly wrapped leaves. Warm fall conditions can be a culprit. Brussels sprouts grow best in temperatures below 70°F (21°C). Top the stalks at two to three feet tall if small sprouts are a concern, to direct energy into plump rounds over leafy growth.
Why do the sprouts taste bitter?
Bitter sprouts may lack the benefit of frost exposure. With light frost, starches convert to sugars for the best flavor. Hold off on harvesting until frosty conditions, and even snowfall. Brussels sprouts are hardy to temperatures above 10°F (-12°C).
What happens if I don’t pinch Brussels sprouts?
Brussels sprouts continue to grow and develop to their maximum size without pinching. It isn’t essential for growing or harvesting, but it does bring benefits. Pinching/topping promotes quicker development of large, full, well-formed sprouts along the stem. Without pinching, pick the lowest sprouts as they reach one inch and continue harvesting upward as the remaining sprouts mature.
