COMMON NAME: Brussel sprouts

SPECIES: Brassaica oleracea

SIZE: 2-3 feet tall

DESCRIPTION: Upright central stem with dozens of tightly-packed little sprouts that look like miniature cabbages. Left on the plant, sprouts mature into flowering shoots.

VARIETIES: Several including heavy-producing Jade Cross.

CULTURE: Sun; well-drained loamy soil with lots of organic matter. Likes 5.5-6.5 pH or soil acidity; keep moist but not waterlogged. Place transplants 12 to 18 inches apart; 10-foot row yields 4-6 pounds. Generally plant 5 plants per person.

FERTILIZER: Heavy feeder; before planting, use 10-10-10 and repeat 2-4 weeks after planting or when plants are 12 inches high, according to directions on fertilizer label.

PROBLEMS: Worms, beetles, aphids, club root (roots fail to develop), wilt, black rot. Nontoxic insecticidal soap fights insects.

SEED: Sow seeds early to mid-summer.

HARVEST: Twist or snap off sprouts from stalk when they are hard, compact, dark green and about 1 inch in diameter or as big as your thumb.

PREPARATION: Soak in warm water about 30 minutes to flush out unwanted critters. Cook tender leaves just like cabbage. Contains Vitamin C, fiber and iron. Boil in lightly salted water about 4 minutes or fork tender; serve with dabs of butter. Some cookbooks suggest sprinkling cooked sprouts with nutmeg or seasoning with dill.