The (Surprisingly Entertaining) Life Cycle of a Brussels Sprout
OK, I’ll be honest. I only bought a packet of seeds because they were labelled “gourmet” and purple. It sounded fancy, and I figured if they looked cute, they might taste better than the green ones I remembered from childhood.
Back then, Brussels sprouts were not something I looked forward to. My memories involve mushy, over-boiled mini cabbages with a floury texture and a lingering aftertaste that didn’t exactly inspire seconds.
But some months ago, we germinated those very seeds in the greenhouse and I’ve been genuinely captivated by the process ever since. This was my first time growing Brussels sprouts, and what a journey it’s been.
Brussels Sprouts: More Than Mini Cabbages
At the seedling stage, the plant looked like any ordinary cabbage. I’d grown cabbage before and, truthfully, couldn’t tell the difference. It wasn’t until several weeks in that the plant began to take on its own rather odd personality.
It grew into what looked like a slightly confused cabbage on a long, lanky stalk. In this case, a vibrant purple stalk, which only added to the drama. What appeared to be the beginning of a cabbage head turned out to be a false alarm.
Then came the aphids, as if summoned by my curiosity. They descended like a plague, clearly delighted by my purple gourmet investment. I wasn’t ready to give up. A few batches of homemade organic bug spray…packed with garlic, chilli, and determination—helped turn things around. Once the plants were doused in this pungent potion, they began to grow steadily again, stretching taller each week.
So… Why “Brussels” Sprouts?
In case you’ve ever wondered, Brussels sprouts are named after the city of Brussels in Belgium, where they were widely cultivated as early as the 16th century. While the plant is thought to have originated in the Mediterranean region, it was the Belgian farmers who popularised and refined the variety we know today. The name stuck, and now this humble vegetable carries a touch of European heritage with every bite.
The Sprouts Finally Appear
From the top, the plants still looked vaguely like cabbages, but their leaves lacked focus. The stems grew taller, reaching up to 60 cm or more, oddly proportioned like the plant was putting all its energy in the wrong place.
And then, suddenly, there they were. Small nodules began to appear along the stalk—like little green (or in this case, purple) buttons. These baby Brussels sprouts started as tiny bumps and slowly, steadily matured into recognisable sprouts.
They looked like actual food. Real Brussels sprouts. From my garden. On a purple stalk. It felt like magic.
From what I understand, as these little beauties are nestled in the axis of the protruding leaf, eventually when the Brussels gets too big the leaf stem will need to be removed to make way for further growth.
Can’t wait!
Can’t wait to harvest and cook them either! I have a feeling I will be very surprised, in a good way. Stand back, I’m not sure how big this thing will get.
