The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, Belgium, from which they derived their name.The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk.This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties, over time producing a significant increase in the popularity of the vegetable.Europe [ edit ].[2] The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s.[9] Once harvested, sprouts last 3–5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.[2] US varieties are generally 2.5–5 cm (0.98–1.97 in) in diameter.Cooking and preparation [ edit ].The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk.Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting.[13] For taste, roasting Brussels sprouts is a common way to cook them to enhance flavor.Brussels sprouts ready for harvest.Harvested Brussels sprouts on stalks.References [ edit ]. .

Brussels sprouts

Brussels sprouts, (Brassica oleracea, variety gemmifera), form of cabbage, belonging to the mustard family Brassicaceae, widely grown in Europe and North America for its edible buds called “sprouts.” Brussels sprouts may have been grown in Belgium as early as 1200, but the first recorded description of it dates to 1587.Brussels sprouts Brussels sprouts (Brassica oleraceae, variety gemmifera) growing along the stem. .

Real Food Encyclopedia

The majority of our Brussels sprouts are grown in California, particularly the central coastal region, where the cool sea air creates ideal temperatures for the chill-loving vegetable.Their affinity for cool temperatures make Brussels sprouts good keepers.Too long on the stove and the sprouts will release foul smelling sulfur compounds.Brussel sprouts are great grilled; if you fire up your cooker in the cooler months — when you’ll find them at the market — throw some on. .

Brussels Sprouts Name Origin

There's fried Brussels sprout tacos."Knowing this little fact will also help you remember that it's Brussels sprouts, not Brussel sprouts, and it's Brussels sprout even if you're only referring to one sprout.". .

11 Things You Probably Did Not Know About Brussels Sprouts

And if you’ve never peeled away the leaves to make crispy baked Brussels sprouts chips, then, boy, are you missing out. .

History and Origin of Brussels Sprouts

Are you ready for some interesting (and sometimes a bit fun) facts about Brussels Sprouts?(if you are interested in a more sweeter part of food history, be sure to read my article about bananas or the delicious the Mozart chocolate balls).Some quick name facts: Brussels is the capital of Belgium, a small country in western Europe (north of France).Starting from the Classical Antiquity, we find proof of a ‘mass scale’ cultivation of these sprouts.After the Classical Antiquity, in the early Middle Ages, we see cultivation and spread migrating from the Mediterranean to the Northern areas of Europe.The Belgian cabbage variety was popular here, which is the reason that the name ‘Brussels sprouts’ is still used.The Brussel sprout is a Belgian cabbage, mostly 1 inch in diameter and containing a lot of vitamins and minerals.A lot of people don’t like it because of the typical but strong cabbage smell or taste, but unfortunately for them this vegetable is very healthy.That’s why there is a hashtag trending on social media for a couple of years: #sprouttobebrussels (making a word joke: ‘proud to be’).Even though Brussel sprouts are a Belgian cabbage, it’s absolutely not popular on the menu.So yes, we can say that thousands of years ago, the first consumption of sprouts originated in the Mediterranean area.Then be sure to read my article about the history of the famous Mozartkugeln or about fruit in my post about the origin of the banana plant.If you are searching for books about historical food and dining, I can advise you to have a look at the work written by Dr. Annie Gray.


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