Long Island Improved

Family: Brassicaceae Brassica

Sweet, nutty sprouts with a gentle, cabbage-kissed aroma—Long Island Improved forms dense, well-filled heads along a sturdy stalk, turning from crisp green to a richer, more luminous shade as the season cools.

The texture is notably tight and tender, with a pleasing bite that holds up beautifully in warm preparations and makes an elegant addition to seasonal platters. For gardeners seeking dependable performance in cool weather, this classic market type rewards patience with uniform, harvest-ready clusters.

Light: Full SunMaturity: 90 DaysHabit: Upright

Botanical illustration of Long Island Improved

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Long Island Improved holds a tight, tender structure, so it stays pleasantly snappy in the pan instead of going to mush. Roast it hot for caramelized edges and a sweet, nutty center that plays cleanly with bacon, butter, mustard, and sharp lemon.

Best Uses

high-heat roasting until the cut faces turn caramel-brown
shaved or halved sprouts in a warm skillet with browned butter
braised with a splash of stock and a squeeze of lemon for a silky finish
holiday-style sheet-pan side with garlic and peppery greens

Flavor Profile

sweet, nutty sprout flavor gentle cabbage-kissed aroma tight, tender bite with crisp edges brothy-sweet when roasted or braised

Kitchen Pairings

bacon brown butter garlic lemon parmesan mustard

Frequently Asked Questions

What pest or disease commonly affects Brussels sprouts (Brassica oleracea var. gemmifera) and what should I do?

Cabbage worms (imported cabbageworm/diamondback moth larvae) and aphids commonly chew Brussels sprout leaves and can hide deep in the tight sprouts. Inspect weekly from mid-season onward, hand-remove visible larvae, and spray an appropriate Bt (Bacillus thuringiensis) when larvae are small; for aphids, use a strong water spray and repeat as needed to knock them off. If you see clubroot symptoms (wilting with swollen club-like roots), remove affected plants and avoid planting any Brassicaceae in that soil for several years.

How often should I water Brussels sprouts during the main growing phase?

During head-and-sprout development, keep soil evenly moist but not waterlogged—about 1–1.5 inches (2.5–4 cm) of water per week total from rain and irrigation is a good target. Water deeply to soak the root zone, then let the top 1 inch (2.5 cm) of soil dry slightly before watering again. Consistent moisture helps prevent loose, poorly formed sprouts and reduces stress-related leaf drop.

When are Brussels sprouts ready to harvest (Brassica oleracea var. gemmifera)?

Harvest starts when individual sprouts are firm, bright green, and about 1–2 inches (2.5–5 cm) across, beginning from the bottom of the plant and moving upward. Check at roughly 90 days to maturity, but use size and firmness as the final guide—sprouts that feel soft or start to open up are past peak. Twist or cut sprouts cleanly, and keep harvesting every few days as upper sprouts catch up.