History
Long Island Improved Brussels Sprouts is one of the oldest and most storied heirloom Brussels sprouts varieties in American gardening — a variety so well-suited to the cool, maritime climate of Long Island, New York that it became synonymous with the region’s market gardening tradition in the late 19th and early 20th centuries. Long Island was once the commercial Brussels sprouts capital of the East Coast, and this variety was the backbone of that industry. Developed through careful open-pollinated selection for uniform, tightly packed sprouts with exceptional flavor, Long Island Improved became the standard by which all other Brussels sprouts were measured. Today it remains a beloved heirloom for home gardeners who want a proven, time-tested variety with deep roots in American agricultural history. Open-pollinated and non-GMO.
Plant Profile
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Days to Maturity: 78–90 days (from transplant)
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Plant Size: Upright plants 24–36 inches tall with a strong central stalk
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Sprout Size: Uniform, firm, tightly packed sprouts 1–1½ inches in diameter
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Plant Type: Open-pollinated, non-GMO heirloom
Flavor Profile
Long Island Improved delivers the classic Brussels sprouts flavor profile — rich, nutty, and savory with a pleasant bitterness that transforms into deep sweetness after exposure to fall frost. The sprouts are dense and firm with a satisfying texture that caramelizes beautifully when roasted and holds up well to braising and steaming. This is the variety that defined what Brussels sprouts should taste like for generations of American home cooks — bold, hearty, and deeply satisfying from garden to table.
Growth Type & Harvest Yields
Long Island Improved is a vigorous, upright cool-season crop that produces abundant, uniform sprouts along a strong central stalk over a long fall harvest window. Sprouts develop from the bottom of the stalk upward, allowing for continuous harvest over several weeks. A single well-grown plant can yield 50–100 sprouts per season. The variety performs best when planted for fall maturity, with cool temperatures and light frosts bringing out its best flavor and tightest sprout formation.
Disease Resistance
- Good tolerance to clubroot and downy mildew — well-adapted to cool, moist growing conditions
- Performs best in cool fall weather — heat causes loose, bitter sprouts
- Susceptible to cabbage worms, aphids, and flea beetles — monitor regularly and use row covers if needed
- Tip: Rotate brassica crops annually and maintain soil pH above 6.5 to minimize clubroot pressure
Growing Tips & Planting Dimensions
- Spacing: 18–24 inches between plants, rows 24–30 inches apart
- Sow depth: ¼–½ inch deep indoors; transplant when seedlings are 4–6 weeks old
- Germination: 7–10 days at soil temps of 65–75°F
- Full sun — at least 6 hours of direct sunlight daily
- Prefers rich, firm, well-drained soil with a pH of 6.5–7.0 — firm soil produces tighter, better-formed sprouts
- Stake plants in exposed locations — tall stalks can topple in wind or under the weight of a heavy crop
- Remove yellowing lower leaves throughout the season to improve air circulation and direct energy to sprout development
When to Plant
Start indoors 6–8 weeks before your last frost date for a fall crop — Brussels sprouts are best grown as a fall crop, maturing in cool weather and after light frosts for peak flavor and tight sprout formation. Transplant outdoors in midsummer so plants mature as temperatures cool in fall. In mild climates, can also be grown as a spring crop — start indoors in late winter and transplant early. Brussels sprouts do not direct sow well outdoors. Find your frost dates and hardiness zone at the USDA Plant Hardiness Zone Map.
Companion Plants & Mutual Benefits
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Nasturtiums — act as a trap crop for aphids, drawing them away from Brussels sprouts
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Dill & Chamomile — attract beneficial wasps and hoverflies that prey on cabbage worms
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Onions & Garlic — deter aphids and cabbage moths with their strong scent
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Celery — repels cabbage white butterflies that lay eggs on brassica leaves
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Avoid planting near: tomatoes and strawberries — inhibit Brussels sprouts growth
How to Enjoy
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Roasted: Halve sprouts, toss with olive oil and sea salt, roast at 425°F until deeply caramelized — the definitive preparation
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Bacon & Brussels: Sauté with crispy bacon and a splash of apple cider vinegar for a classic fall side dish
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Shaved Raw: Thinly slice raw sprouts for a hearty salad with lemon, parmesan, and toasted pine nuts
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Braised: Braise in chicken stock with butter and thyme for a rich, tender preparation
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Stir-Fried: Halve and stir-fry with garlic, sesame oil, and soy sauce for a quick, flavorful weeknight side
Why Gardeners Love Long Island Improved Brussels Sprouts
- A true American heirloom with deep roots in Long Island’s market gardening tradition
- Uniform, firm, tightly packed sprouts with classic rich Brussels sprouts flavor
- Flavor sweetens dramatically after frost — the ultimate fall garden reward
- Long harvest window — pick lower sprouts continuously as upper ones develop
- Open-pollinated and non-GMO — save your own seeds year after year
- A natural companion to cauliflower, broccoli, and kale in the Brassicas bed
Harvest Tips
- Begin harvesting lower sprouts when they reach 1–1½ inches in diameter and feel firm when squeezed
- Harvest from the bottom of the stalk upward — lower sprouts mature first
- Snap or cut sprouts cleanly from the stalk — don’t pull or twist
- Leave upper sprouts to continue developing after lower ones are harvested
- After a light frost, flavor sweetens dramatically — patience pays off at harvest time
- Store harvested sprouts unwashed in the refrigerator for up to 1 week
Order Today
Add Long Island Improved Brussels Sprouts Seeds to your garden this season and grow the historic heirloom variety that defined American Brussels sprouts for generations. Choose your pack size and begin to grow.
