Brussel Sprouts
Culinary Use, Storage, & Benefits
Brussel Tops
Vegetable Profile: Brussel Sprouts (Brassica oleracea var. capitata)
Description
Brussel sprouts are a welcome sign of fall. Roasted sprouts are an all-star at the holiday table. We also offer brussel tops, which cook up like collards! Harvesting the tops help the buds size up.
Nutrition
Like many other leafy Brassica family greens, brussels help tonify the lungs, large intestine, and stomach. It's a good source of glucosinolates. It contains antioxidants and has antibiotic and antiviral characteristics. Raw brussels are higher in vitamin C than oranges. It's also a good source of potassium, folate, calcium, iron, magnesium, and dietary fiber.
Storage
Brussels have a decent shelf life in the fridge, but they need to be stored in a water-tight container or in the crisper drawer so as not to loose moisture. Use within a week.
Use
Brussel sprouts can be roasted or finely chopped raw for a slaw. The tops are best sauteed, steamed, or cooked into soups and stews.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
SCIENTIFIC NAME:
Brassica oleracea var. gemmifera
VARIETIES:
"Dagan". Cold tolerant for late crops. Heavy crops of excellent quality sprouts. They are smooth, solid, and hold well in the field. Tall plants. Medium-size sprouts. For late fall and early winter harvest. Sold in packs of 3. Seed source and photo: High Mowing Seeds
CULTURE:
Brussels sprouts prefer an irrigated, fertile soil with a pH above 6.0. Individual plants require at least 18"-24" square inches of space to mature properly. Harvest the tips of the plants once the buds form to encourage sprout growth.
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