BRUSSELS SPROUTS

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a vegetable consisting of the small compact bud of a variety of cabbage.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

(Brassica oleracea bullata gemmifera are part of the cabbage family. The are a sub-variety of the savoy cabbage, and grow with an elongated stem from which sprout out small green heads like miniature cabbages.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

According to the botanists, the Brussels Sprout is a distinct phase of the same species of plant (Brassica oleracea, of the Crucifer Family) as the cabbage, cauliflower, and kale. Growing erect, with a big apical tuft of coarse crumpled leaves, the stout steam bears quantities of small compact globular buds through most of its length. These, much like miniature cabbage heads, are the "sprouts" which Belgians and just about everybddy else in the Western world consume with such pleasure.

The French name for this attractive, highly flavored vegetable is chou de Bruxelles, the German kohlsprosse. both of these countries make considerable use of the Sprouts, which are at their peak for a brief season during the fall and winter months.

Brussels Sprouts have been around since the thirteenth century.

UNITED FRESH FRUIT & VEGETABLE ASSOCIATION, 727 N. Washington, Alexandria, VA 22314
AUGUST 1966 original author G.R. Ehlert and R.A. SEELIG scanned and edited by ZoeAnn Holmes

Brussels sprouts (BRASSICA OLERACEA GEMMIFERA) is a variety of cabbage or OLERACEA. The genus BRASSICA includes 40 or more species including cabbage, broccoli, cauliflower, collards, kale, kohlrabi, pe-tsai, rape, rutabaga, turnips, and others. The Brussels sprout is a biennial that produces its "sprouts" in the first year and bears seeds the second.

"Brussels sprouts of good quality," according to USDA "are hard or firm, compact, fresh, or bright appearance and of good green color. Puffy sprouts, although edible, are usually of poor quality and flavor. Those that are wilted or have yellowed leaves are usually aged or stale and because of their wastiness should be avoided. Worm injury is indicated by riddled leaves. A smudgy, dirty appearance may indicate the presence of plant lice.

Selection:Selecting: larger is not always better, Smaller sprouts usually are milder and sweeter. Look for firm, deep-green sprouts. Pass up those with yellowing outer leaves, wilted or soft flesh that shows signs of insect damage, rot, and shriveled stems.

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Leaf buds of Brassica oleracea gemmifera.
Analysis per 100g: protein 3.6g, fat 0.4g, Ca 26mg, Fe 1.0mg, kcal 36 (0.15MJ), vitamin A 90 ug, vitamin B1 0.06 mg, vitamin B2 0.12mg, nicotinic acid 0.5 mg, vitamin C 70 mg.

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