Brassica Seeds and Plants – Cool Weather Champions

From umami-rich sprouts to budget-conscious kale, brassica vegetables offer versatile and tasty eating solutions – but be wary: deer are drawn to them!

Brassica plants require frequent fertilization when forming heads, as well as crop rotation and an application of compost to maximize productivity.

Broccoli

Broccoli is packed with fiber and beta-carotene, as well as iron, potassium, calcium and magnesium. This nutrient-rich vegetable also boasts numerous phytochemicals such as phenolic acids (isochlorogenic acid, sinapic acid and quercetin) and glucosinolates such as sulforaphane and indole-3-carbinol – studies show it to help lower blood sugar levels as well as improving heart, bone, vision and digestion health benefits.

Broccoli belongs to the cole crop family, along with cabbage, Brussels sprouts, kale, collard greens, turnips and kohlrabi. Cole crops share similar growing conditions and can be planted either from seeds or transplants – they prefer cool temperatures for optimal performance.

Broccoli, like other brassica vegetables, is a biennial crop; taking two years from seedling to maturity for harvest. As an easy vegetable to cultivate in gardens or raised beds, broccoli harvesting can take place throughout the growing season.

Target heads that match the variety you planted (check your seed packet). Yellow petals could quickly go to seed and lose texture and flavor quickly.

Plants will require protection from high summer temperatures in order to avoid bolting and reduced quality, using plastic row covers, spraying for aphids or limonene and applying Bacillus thuringiensis bt as necessary. If flea beetles or caterpillars attack plants, try applying Bacillus thuringiensis bt as an antipest solution.

Cauliflower

Cauliflower belongs to the Brassica oleracea Botrytis Group along with cabbage, kale, Brussels sprouts and broccoli. Also referred to as cauliflower heads, these crops can reach heights up to 1.5 meters (5 feet). Called cauliflower “heads”, these produce can boast white, orange, green or purple “cruciferous heads”, similar to that found on crosses. Cauliflower provides fiber, beta-carotene, vitamins K B6 folate as well as potassium calcium manganese as well. Furthermore it contains phytochemicals which may reduce risk factors associated with cardiovascular diseases as well as neurodegenerative conditions as well as cancers.

As with other cole crops, cauliflower requires cooler weather for optimal growth. Prolonged exposure to high temperatures can cause curds to loosen and wilt prematurely, stunting development or even prompting bolting – to avoid this outcome, cultivate cauliflower in an ideal garden bed environment or use floating row cover in spring to protect transplants in their first season. Companion planting with other crops like cabbage maggot fly or loopers as well as planting radishes with cauliflower may attract flea beetles away from its foliage!

If your climate allows, cauliflower can be grown as an annual and harvested in fall or winter. To save seeds, isolate various varieties at least 800 feet apart if not one mile. This helps avoid cross pollination as most members of the Brassica family are biennials which won’t flower until their second year.

Cabbage

Cabbage is an incredible source of fiber and beta-carotene, but also packed with chemicals that help relieve swelling in the body. When eaten raw in salads or cooked into coleslaw, slaw, sauerkraut or soups and stews it delivers vitamins A-E as well as potassium, manganese, iron calcium folic acid.

Growing cabbage can be straightforward, whether you use seeds or transplant seedlings. Just remember it requires cool weather for growth; and for spring planting or fall cropping purposes you can begin starting seedlings indoors 6-8 weeks prior to your area’s frost date or fall frost date respectively.

Cabbages come in many varieties, from green cabbage (Crapes sativum) with its tightly packed smooth leaves that form heads as large as basketballs to January King cabbage and Napa cabbage (Brassica chinensis), both featuring dark green leaf blades that fan out along a long stalk and sometimes sporting white petioles, to Chinese mustard or bok choy (Brassica chinensis), known as Baguio petsay wombok or Baguio Zhuan pian; this variety features crinkled leaves that recall Asian broccoli in its appearance.

Producing big heads of cabbage requires the perfect soil mix, full sun exposure and regular irrigation. Mulching or compost can keep soil cool, moist and free of weeds; weekly fertilization with liquid fertilizers such as fish emulsion is also key to successful cabbage cultivation. When harvesting is complete, look for tightly packed heads free of insect damage with firm, tightly packed heads free from blemishes; after which wrap loosely in plastic or place into perforated plastic bag in refrigerator to store for two weeks (removing watery accumulation can hasten further spoilage).

Kale

Kale is one of nature’s nutrient-dense superfoods, packed with fiber and beta-carotene – offering over 900% of your daily vitamin C requirements as well as iron, calcium and potassium. Plus, its abundant antioxidant content may help counter oxidative stress and promote immune health.

Leafy kale plants (Brassica oleracea) are cruciferous vegetables related to cabbage, collard greens and kohlrabi; as well as brassicas such as broccoli and cauliflower. Hardy and nutritious year-round veggies that can thrive anywhere across the United States.

Kale comes in many varieties, each boasting its own set of characteristics ranging from color, taste, texture, and height. Purple-burgundy ‘Redbor’ kale makes an eye-catching accent in containers or urban median gardens; but its true home lies within vegetable gardens where it thrives as an annual crop planted throughout the season to provide fresh greens throughout winter months.

Kale can thrive in full sun to some shade; however, it doesn’t like hot temperatures or drought conditions. For optimal growth, amend the soil with organic matter by mixing in compost. Keep well-watered but don’t flood, and provide regular organic liquid fertilizer applications to maintain proper growth.

Care must be taken with this winter-weather favorite as its leaves can become tough and bitter if overheated or stressed. To prevent this, ensure a constant supply of water, along with compost, finely ground weed-free hay, straw or pine needle mulch to maintain an even soil temperature and keep leaves soft.

Kale can be grown easily from seeds or transplants purchased in spring, or started indoors in January or February. Once planted outdoors it can flourish from spring through autumn – though for optimal flavoring exposure to frost should occur prior to being brought indoors for sprouting.

Brussels Sprouts

Brussels sprouts make an exceptional and nutritious addition to any garden, packed with fiber, beta-carotene and the cancer-fighting compound sulforaphane. Their easy cultivation makes them suitable for growing in various climates; optimal planting times include spring and autumn when light frost can still occur.

There are more than 110 different varieties of Brussels sprouts available today, such as a flower sprout/kale hybrid that contains high amounts of vitamins B6 and C. The vegetable was named after its birthplace of Brussels, Belgium where cultivation may first have started.

Brussels sprouts are typically seen as winter vegetables, however in warmer regions they can also be harvested between early summer and autumn. Their best results come when grown under cool conditions as their green color fades when exposed to warm temperatures. Sowing seed may take place either fall or spring or ready-to-plant transplants may be purchased.

Plants may reach over 90cm (3ft), though shorter varieties can be suitable for windier sites or smaller gardens and containers. With its vibrant red and purple sprouts to choose from, these crops are well adapted to different soil types but prefer moisture-retentive soil types during production. Fields may also be limed and fumigated with metam-sodium or 1,3-dichloropropene fumigants to minimize disease incidence or pest issues.

Vegetables are highly adaptable in the kitchen, from being steamed or sauteed, stir-fried or grilled, to roasting to bring out their sweet and nutty flavors. When roasting sprouts for optimal results, cut an “X” at their bases so that they cook evenly.