scientific name : Brassica oleracea var. gemmifera
When I first saw this vegetable, I thought they were baby cabbages. That is because Brussels sprouts are a member of the cabbage family. These leafy green vegetables are around 1 inch in diameter and resemble miniature cabbages.
Cabbages, cauliflower, broccoli, brussels sprouts, Chinese kale and savoy belong to the Brassicaceae / cruciferae vegetable family.
History
It is believed that Brussels sprouts were grown as early as 13th century in Belgium. They became popular in southern Netherlands in the 16th century and slowly spread throughout cooler Northern Europe.
Growing
They grow in the heat range of 45 – 75 degree F. Once planted, they can be harvested after 90 – 180 days. They grow like buds in helical patterns along the side of long thick stalks that are around 24 – 47 inches in height. It takes several weeks for the sprouts to mature from the lower to upper part of the stalk.
Depending on the variety of the sprout, they are either picked by hand into baskets or by mechanical harvester. When picked by hand, the entire stalk can be cut at once for processing or several harvests of 5 – 15 sprouts at a time can be made. Each stalk can produce around 1 to 1.4 kg.
Production
The largest producers in Europe are Netherlands and Germany.
French settlers brought them to Louisiana around the 18th century and that is when the production of Brussels sprouts began in United States. There are several thousand acres planted in coastal areas of Santa Cruz, San Mateo and Monterey counties of California currently, since the climate here is conducive to the production of these plants. Here the harvest season is from June through January. In Baja California, Mexico, the harvest season is from December through June.
Most of the sprouts are grown in California and a smaller percentage is in Washington. Around 80 % – 85 % of the United States production is for the frozen food market and only the remainder is for fresh consumption.
American varieties of sprouts are around 2 inches in diameter and they last for around 3 – 5 weeks in near freezing conditions after being harvested
Selecting
Select compact and bright colored sprouts. They should not have wilted or yellow leaves. They should be firm to touch without any soft or loose leaves. Dont buy the sprouts that have perforations in their leaves as this is an indication that they have aphids residing within.
Select sprouts that are of equal size so that they cook evenly.
Storing
Without washing or trimming the sprouts, keep them in the vegetable compartment of the refrigerator in a plastic bag. Use them within a week of purchase.
Freezing
To freeze them, blanch them for around 3-5 minutes and then keep them in the freezer. They can be kept for around 1 year.
How to cook Brussels Sprouts
Remove the stems and any yellow or discolored leaves. Then wash them well under running water to remove any insects that may be present in the inner leaves.
They are usually cooked whole. Before cooking, cut an “X” in the bottom of the stem so that heat penetrates uniformly through all the leaves and an even texture is obtained. Also try to use buds of a similar size for even cooking.
They can be either boiled, steamed or roasted. Do not overcook them as overcooking will make them grey and soft. Also they result in a strong flavor that many dislike.
Perfectly cooked brussels sprouts have a slightly sweet taste and are crisp in texture.
Steaming them is the healthiest way of cooking brussels sprouts. This way they retain maximum flavor and nutrition. They are generally served as a side dish. By steaming them, they could be added to cold salads.
Nutritional Value
Brussels sprouts are rich in Vitamin C and Vitamin K. They are also a good source of Vitamin A, folate, dietary fibre, manganese and potassium.
Brussels sprouts contain the chemical sulforaphane which is believed to have anticancer properties. Boiling the sprouts reduces the level of the anticancer compounds. But microwaving, stir frying and steaming does not result in significant loss.
They are also a source of the chemical indole-3-carbinol which boosts DNA repair in cells and appears to block the growth of cancer cells.
They contain sinigrin, which is believed to give protection against colon cancer.
Fun Facts
Brussels sprouts were so named as they were widely cultivated around Brussels, Belgium during the 16th century!
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