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Les semis de La Seigneurie

Brussels Sprouts – Quebec Seeds | La Seigneurie Seedlings

$200
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The hardy and productive Brussels sprout, perfect for sweet autumn harvests!
Brussels sprouts are a staple of the Quebec vegetable garden: a robust plant that produces attractive, tightly packed "mini sprouts" along a stem, perfect roasted, sautéed, or in a gratin. This vegetable is at its best at the end of the season , when the nights become cool: the cold enhances the flavor and makes the sprouts sweeter and more tender . In zone 4b , it's an excellent fall crop for extending the garden until the first frost.
Why choose Brussels sprouts from Semis de la Seigneurie?
✅ Seeds produced in Quebec – Adapted to zone 4b, pesticide-free
✅ Very hardy – Tolerates cold well, ideal for autumn harvests
✅ Flavor enhanced by frost – Sweeter after cool nights
✅ Abundant production – Several dozen cabbages per plant
✅ Perfect in the kitchen – Roasting, sautéing, gratins, BBQ, easy freezing

Culture in Quebec (zone 4b and above)

Brussels sprouts have a long growing season: start them indoors to ensure they're ready in time. Sow the seeds 8–10 weeks before transplanting (often late March to April ), then transplant them into the garden in late May to early June . They thrive in full sun, rich, moist soil, and require regular watering. Harvesting takes place mainly from September to November , and you can even leave the plants outdoors after a few light frosts.
Producer's advice
💚 Cold weather improves the taste (autumn harvest = better)
🌿 Rich soil + compost = high yield
💧 Constant watering (prevents small or open cabbages)
🍃 Remove the bottom leaves as they appear (better ventilation)
✂️ Pinch the top at the end of summer to even out the harvest (optional)
Culinary uses
Brussels sprouts are delicious:
  • roast in the oven (olive oil, salt, garlic)
  • pan-fried with bacon/maple
  • in gratins, soups, or BBQ
  • perfect for freezing after bleaching

🌱 CULTURE

Indoor sowing:
  • To start up 8–10 weeks before transplantation (late March to April)
  • Germination temperature: 18–22°C
  • Germination: 5–10 days
  • Depth : 0.5–1 cm
  • Bright light after sunrise
Transplantation:
  • Late May to early June (when the nights are stable)
  • Spacing: 45–60 cm between plants
  • Rank: 60–75 cm
  • Soil: rich, cool, well-drained, pH 6.5–7.5
  • Exposure : full sun
Interview :
  • Water regularly (soil always slightly moist)
  • Mulch is recommended (keeps the soil cool)
  • Fertilization with 3–4 weeks (compost/compost tea/vegetable fertilizer)
  • Watch out for: cabbage white butterfly, flea beetles, aphids (insect netting is very effective)
  • Optional: Remove the bottom leaves as the cabbages grow.
Harvest :
  • 90–120 days after transplanting (depending on variety and conditions)
  • Harvest from the bottom up when the cabbages are firm (2.5–4 cm)
  • After a few light frosts: milder taste
  • Possibility of harvesting in several passes over several weeks
Adaptation to the Quebec climate:
✅ Excellent fall crop in zone 4b
✅ Tolerates cold well; flavor enhanced by cool nights
✅ Locally tested by Les Semis de la Seigneurie

🌟 MAIN FEATURES

Common name: Brussels sprout
Botanical name: Brassica oleracea var. gemmifera
Type: Brassicaceae (autumn vegetable)
Plant height: 60–100 cm
Days to maturity: 90–120 days (depending on conditions)
Color: Green
Yield: High (dozens of cabbages per plant)
Special feature: Sweeter flavor after being cold
Hardiness zone: Annual
Seed origin: Produced in Quebec by Les Semis de la Seigneurie
Free from chemical pesticides

💡 SUGGESTIONS FOR USE

In the kitchen:
🔥 Oven roasted (olive oil + garlic)
🥓 Bacon and maple stir-fry
🧀 Brussels sprouts gratin
🥗 As a warm salad (roasts + vinaigrette)
🍲 Soup
Storage: Refrigerator: 7–10 days
Freezing: Blanch for 3–4 minutes then freeze (excellent for winter)

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