This crop is closely related to cabbage and cauliflower. Instead of
a single head, Brussels sprouts form a large number of small heads
in the axils of the leaves. As the heads begin to crowd, the leaves
should be broken from the stem of the plant to give them more room. A
few leaves should be left at the top of the stem where the new heads
are being formed. Brussels sprouts are more hardy than cabbage, and
in mild climates may remain in the open ground all winter, the heads
being removed as desired. For winter use in cold localities, take up
plants that are well laden with heads and set them close together in a
pit, cold frame, or cellar, with a little soil around the roots. The
uses of Brussels sprouts are similar to those of cabbage, but they are
considered to be of a superior flavor. They require the same treatment
as cabbage. The soil must be rich and requires considerable moisture.
The small sprouts must grow rapidly or they will be tough. Sow the
seed in hotbed and transplant, or scatter seed in hills and thin. The
plants must have plenty of room. Rows should be thirty inches apart and
the plants not closer than two feet.--(F. B. 255; U. Idaho E. S. 10;
Cornell U. E. S. 292.)