Allotment problems – blown sprouts

Just to prove it never rains but it pours, we’ve got blown sprouts. It seems there could be two causes, either wind rocking or lack of nutrients – and the result is that the sprouts open up like a flower, instead of staying tightly budded.

It seems that if we remove the blown sprouts and feeding with a fertiliser high in nitrogen, it can stop the problem, allowing the sprouts further up the plant to develop properly. I do have a good recipe for blown sprouts, which is a stir-fry with orange and ginger and sesame oil, so that’s okay, but the liquid fertiliser is a bit of a swine. The only way I could work out to do it was to used dried blood (which is organic and high in nitrogen) and then water it in well, because I couldn’t find any organic liquid fertilisers that weren’t equally N-P-K. I hope it works. Dried blood, if you’ve never used it, is about the vilest smelling substance on the face of the planet.

So I sprinkled dried blood around all the brassicas, not just the Brussels Sprouts amd watered it in on Thursday - I shall have to restake the sprouts tomorrow. And there I was, smugly thinking we were almost on top of our allotment task list for the first time this year!

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Posted by The Allotment Blogger on Friday, October 30, 2009


OpenID said...

I had some blown sprouts last year...I would love to know the recipe you have for that stir fry (just in case) I haven't checked them lately but it's nice to know there is a solution to the problem.

October 30, 2009 at 1:47 PM  
Blogger Mark Hubbard said...

They could just be exhibitionist sprouts. Have you tried giving them a good talking to?

November 1, 2009 at 4:24 PM  
Blogger The Allotment Blogger said...

Dear Tanya

Very simple, just take some blown sprouts, rinse well and roughly chop before steaming for 3 minutes. Then chop and fry an onion in a wok, using a mixture of sunflower and toasted sesame oil, before adding the blown sprouts, chopped garlic and some fresh ginger. Allow to cook for around 4 minutes before adding some fresh lemon zest, a handful of sesame seeds and a quick splosh of soy sauce. Delicious with noodles or over pork.

November 3, 2009 at 8:51 AM  

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