Brussel sprouts (scientific name: Brassica chinensis?L.) are annual or biennial herbs of the family Cruciferae, genus Brassica, up to 70 centimeters tall, glabrous, with thick, tough roots, and basal leaves obovate or broadly obovate, solid, dark green, glossy, and with petioles with or without narrow margins.

Racemes terminal, paniculate; flowers light yellow, pedicels fine, as long as or shorter than flowers; sepals oblong, white or yellow; petals oblong, rounded at the tip, veined, long horned fruit linear, petals with a distinct midvein and anastomosing lateral veins; beak apical tip fine, seeds globose, purple-brown, with honeycomb pattern. bloomed in April, fruit in May.

Brussels sprouts are young leaves for vegetable use, one of the most common vegetables in China.

Extended information:

Cultivation Techniques

1, land preparation: After plowing the field, applying 50 kg per mu of composite fertilizer dedicated to vegetables as a basal fertilizer, make a width of 2.5 meters (2.5 meters). Even ditch) of the border, to be planted. Greenhouse seedlings in March slow and late January planting, May slow in early February to late March planting. The spacing between plants is 10×15 cm in March, 15×15 cm in April and 15×20 cm in May.

2, management: planting live after fertilizer once, 5 kg of urea per mu. Before closing the rows of the second, 7.5 kg of urea per mu. March attention to prevent aphids.

3, harvest: open field seedlings in March slow in late February to late March harvest, greenhouse seedlings in April slow in late March to early April harvest, May slow in late April to early May harvest. Remove the roots with a cleaver and market the clean vegetables.

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