Harvesting: Brussels sprouts start maturing from the bottom of the plant to the top. Buds should be picked when they are firm and about the size of a large cherry, between 3/4" and 1" in size. Break off the leaf just below the buds and snap or cut off the sprout. Brussels sprouts can be left in the garden through a freeze, which sweetens the flavor. Brussels sprouts contain sulforaphane, a chemical believed to have potent anticancer properties. They are an excellent source of protein, and just 88 grams (g), or 1 cup, of raw Brussels sprouts meets the National Institutes of Health’s (NIH) recommended daily requirements for vitamin C and vitamin K. Item specifics Brand Unbranded Season of Interest Fall, Winter Type Vegetable Seeds Climate Arid, Humid Subtropical, Marine West Coast, Mediterranean, Semiarid, Tropical Wet, Tropical Wet Dry Genus Brassica Common Name Brussels Sprout Indoor/Outdoor Indoor Outdoor Color Green Sunlight Full Sun, Medium Sun Features Cold Resistant, Edible, Fast Growing Cultivating Difficulty Very Easy