Igor Brussels Sprouts are compact, nutrient-dense vegetables that mature in about 200 days, producing firm, well-formed buttons resembling tiny cabbages. These plants thrive in full sun and consistently moist soil with a pH between 6.0 and 7.5. Just over a cup of these sprouts delivers nearly 150% of your daily vitamin K requirement, along with substantial dietary fiber and immune-supporting compounds that make them as nutritious as they are flavorful.
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Full Sun
High
2-9
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Moderate
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Igor sprouts pack an impressive nutritional punch, delivering nearly 150% of the RDA of vitamin K in just over a cup. Beyond the numbers, these compact buttons are loaded with dietary fiber and indole-3-carbinol, a metabolite recognized for its immune-regulating and antimicrobial properties. They're built for patient gardeners willing to invest 200 days for a harvest that rewards that wait with firm, flavorful buttons ready for picking from bottom to top throughout the season.
Igor Brussels Sprouts are grown for their edible button-like sprouts, which are harvested and used in various culinary preparations. The firm, well-formed buds can be roasted, steamed, sautéed, or incorporated into vegetable medleys. They're particularly valued for their nutritional density and can be harvested selectively over several weeks by picking from the bottom of the stalk upward as each button reaches mature size.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your anticipated transplant date. This method is strongly recommended over direct sowing for Igor Brussels Sprouts.
Transplant seedlings outdoors at the anticipated transplant date (typically after the last spring frost in your region). Space plants 4 inches apart with 18 inches between rows to provide adequate room for development.
Direct sowing is not recommended for Igor Brussels Sprouts.
Harvest Igor sprouts when mature buttons reach 1 to 1.5 inches in diameter, are firm, and well-formed. Begin picking from the bottom of the stalk and work your way upward; upper sprouts will continue maturing as you harvest the lower ones. For a synchronized harvest, cut off the top of the plant at the growing point once sprouts are visible throughout and bottom sprouts reach at least 0.5 inches in diameter; remaining sprouts will mature within a couple of weeks. Always complete harvesting before temperatures drop below 20°F, though a light frost can enhance flavor.
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