Choose a site with full sun
Use fertile, well-drained soil
Work in compost or aged manure before planting
Aim for soil pH between 6.0 and 7.5
Start seeds indoors 6 to 8 weeks before the last frost or sow directly in cool climates
Transplant seedlings when they are 4 to 6 inches tall
Space plants 18 to 24 inches apart
Space rows 30 to 36 inches apart
Water deeply and consistently
Keep soil evenly moist
Mulch around plants to retain moisture and suppress weeds
Fertilize with a balanced fertilizer or nitrogen-rich side dressing
Remove weeds regularly
Protect young plants from pests like cabbage worms, aphids, and flea beetles
Use row covers if needed
Hill soil around the base if plants become top-heavy
Pinch out the growing tip when sprouts begin forming to encourage uniform development
Harvest sprouts from the bottom up when they are firm and about 1 to 2 inches wide
Pick after a light frost for better flavor
Remove yellowing leaves as plants grow
Rotate crops and avoid planting after other brassicas
Watch for signs of clubroot, black rot, and mildew
Harvest the main stalk when all sprouts are ready
Store harvested sprouts in the refrigerator for short-term use