Silvia is an F1 hybrid Brussels sprout bred for reliability and consistent harvests across a wide range of climates. Growing from zone 3 to zone 10, this compact variety reaches maturity in 103 days, making it accessible to gardeners in cooler regions who've traditionally struggled with longer-season brassicas. Space plants 18 inches apart in fertile, well-irrigated soil, and you'll be harvesting tight, uniform sprouts before the first hard freeze.
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Moderate
3-10
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High
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Silvia combines the productivity of a modern hybrid with proven disease resistance to black rot, a disease that can devastate sprout crops in humid regions. The compact growth habit means it won't sprawl across your garden, and the 103-day timeline is genuinely achievable for most climates. This variety demands consistent moisture and fertility, but rewards that attention with dependable yields that store exceptionally well through winter.
Brussels sprouts from Silvia are roasted until their outer leaves turn caramelized and crispy, steamed and tossed with butter, or shredded raw into slaws and salads. The compact sprouts are uniform enough for even cooking, whether you're preparing them whole or halved for a weeknight dinner.
No timeline data available yet for this variety.
In May, sow 2 to 3 seeds per cell in 72-cell plug flats, or sow 3 to 4 seeds per inch in 20-row flats at a depth of 1/4 inch. Keep soil at 65 to 75 degrees Fahrenheit for consistent germination. Seedlings will be ready to transplant outdoors in 4 to 6 weeks.
Transplant hardened-off seedlings outdoors after the last spring frost, spacing plants 18 to 24 inches apart in rows 30 to 36 inches apart. Ensure soil is fertile and well-draining, with a pH above 6.0. Water thoroughly at transplanting and maintain consistent moisture.
Brussels sprouts typically reach harvest size 103 days after transplanting. Harvest sprouts from the bottom of the stem upward as they reach firm, tight button size, roughly 1 to 1.5 inches in diameter. Snap or cut individual sprouts off the main stem, leaving the upper foliage intact to continue feeding the plant. Continue harvesting up the stem as each sprout matures, or harvest the entire plant by pulling it from the ground just before the soil freezes in fall.
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