CULTURAL DIRECTIONS 
253 
flower. St. Valentine is the leading; variety grown in 
the United States. 
BRUSSELS SPROUTS (Brassica olcracea, var. gem- 
mi f era). 
331. Character. — Brussels sprouts is one of the many 
variations of cabbage. Instead of a single head at the 
top of the stem, a large bud or miniature head is borne 
in the axil of each leaf, so that little heads are scattered 
all along the tall stem, which is crowned with a cluster 
of loose leaves. (Figure 65.) 
The solid little heads or 
“sprouts” as they are known, 
from 1 to 2 inches in diameter, 
are cooked and pickled in the 
same manner as cauliflower. 
They are regarded as fully as 
tender and delicious. This 
vegetable is most appreciated 
during fall and winter months. 
332. Importance. — Brussels 
sprouts find ready sale on the 
large city markets, and should 
be grown much more exten- 
sively. Many Americans are 
not familiar with the excellent 
quality of this vegetable. The 
demand for it in the large cities 
of this country is due mainly to the foreign population. 
333. Culture. — The culture is practically the same as 
for cabbage. Well-bred seed is exceedingly important. 
Sowings may be made under glass the first of February, 
transplanting the seedlings to the cold frame in March 
and to the open ground in April. The plants are slightly 
less hardy than cabbage. For the late crop, sowings 
FIG. 65. BRUSSELS 
SPROUTS 
