May 16, 11:11 AM

Brussels Sprouts

Guides and Information

Welcome!

You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!

Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.

Login

If you don't have an account yet, visit the registration page to sign up.

Username:

Password:

By Dutchlady (Dutchlady1)
November 30, 2007 Mail this article
Print this article
Views: 733

Brussels Sprouts really are from Brussels!! Although a variety of this nutritious vegetable was already cultivated in ancient Rome, it had a heyday in the middle ages in what is now known as Belgium. However, it wasn’t until the 1500s that it gained popularity throughout Europe, and it was the French settlers that brought this crop to Louisiana in the early 1800’s.

Gardening picture

Not everyone is as much in love with this vegetable as I am. A survey done in 2002 proclaimed it the most hated vegetable!

Many people will simply avoid it because of the smell it releases when being cooked. However: you can do yourself and your guests a favor by cooking them for a shorter period: this not only prevents the sulphuric fumes, but leaves the sprouts tasting sweeter, more nutty and helps them retain more of their nutritional value.

Since it is widely grown commercially they are available year-round, but they develop their best flavor when ‘the frost has been on them’.

The sprouts’ nutritional value is undisputed: it is part of the group of cruciferous vegetables that has been proven to have cancer-fighting properties and they are a great source of vitamin A and C, folic acid and fiber.

Brussels sprouts are not recommended for canning because the processing intensifies the strong flavors and discolors the vegetable.
Brussels sprouts are much better frozen or pickled. Yes, pickled! With dill, hot peppers, turmeric and cilantro added they make an excellent side dish to grilled meat, and for a bit of variety try plopping one of these green gems into your Bloody Mary or Martini!!

Brassica oleracea var. gemmifera

The origin of Brussels sprouts is thought to be the result of a mutation from the savoy cabbage.

Since the 1920’s they have been commercially grown in the US, starting in Lousiana and then becoming a widespread crop in the Coastal area of northern California – the so-called fog belt. Eighty percent of the crop is sold as frozen produce. Canada, The Netherlands and England are the other main global growers of this vegetable although England does not export significantly. Interestingly, the preferred size of the sprout varies between Europe and the US, with Americans preferring a larger size (appr. one inch and up)

It frequently surprises people to see that the sprouts, which resemble miniature heads of cabbage, grow like buds in the leaf axils on the stem of a plant that grows from two to three feet tall. Generally there are twenty to forty sprouts per stalk maturing upwards from the bottom. They may also be harvested that way, five to fifteen at a time, so that a plant will continue to produce a crop for an extended period for a total harvest of about two and a half pound per stalk.

Unless you live in a cool enough climate there Is no point trying to grow this plant yourself. In all but the most northern states, the summers are usually too warm for satisfactory production from spring plantings. In warm weather, sprouts become loose, forming more open heads, while cool weather firms the sprouts, which also leads to a milder flavor. They improve in quality and grow best during cool or even lightly frosty weather with harvesting time continuing through January.

Brussels sprouts are a demanding crop and require a long growing period (up to 180 days) although some of the newer hybrids have greatly reduced this requirement.

About Dutchlady

Dutch by birth but widely travelled since my late teens. Married for 25 years to an American musician, with a grown son and living in sunny Southwest Florida, I now call myself 'semi-retired' so that I can justify spending all waking hours in the pursuit of growing blooming tropical plants, most specifically Plumeria.

Subject: Great pics! they look yummy

Posted by grampapa (from Wheatfield, NY) on November 30, 2007 at 7:12 PM:
Maybe even good enough to try again. I've never liked them, but I think you may have convinced me. Either way, excellent article.
...
Posted by debnes_dfw_tx (from Fort Worth, TX) on December 1, 2007 at 12:24 AM:
Yes very good article... As far as people who don't like them; It could be because they weren't prepared the best way (cooked too long.)

...

Subject: Good article, thank you!

Posted by marcha (from Brattleboro, VT) on November 30, 2007 at 8:46 AM:
Pickled brussels sprouts! Where do I find them? Have never seen them in New England. Pickled fiddleheads, yes, but never brussels sprouts.
...
Posted by Dutchlady1 (from Naples, FL) on November 30, 2007 at 11:47 AM:
I think you may need to shop around on the internet, places like IGourmet etc.
...
Posted by sugarweed (from Jacksonville, FL) on November 30, 2007 at 1:30 PM:
Yum I love these, Great article.
I found this recipe when I googled. I will try it! Also since we always put cabbage in chow-chow I will also try a sweet version.

Quoted:

PICKLED BRUSSELS SPROUTS

1 qt. fresh Brussels sprouts
Seasoning salt
Cider vinegar
Louisiana hot sauce or Tabasco sauce

Remove loose outer leaves and cut a little from stem end. Wash sprouts and put in cooking utensil. Microwave container if using microwave. To 1 quart of sprouts, add 2 tablespoons hot sauce, 1 or 2 teaspoons of salt. Cover with 1/3 cider vinegar and 2/3 water. Bring to a boil for 1 minute.
Sprouts may become too soft if boiled longer. Sprouts may be put in jar and sealed for future use, or they may be used as soon as its cooled. Frozen sprouts may be used, but takes less time for boiling.

Thanks for letting me know about this.
Sidney

...
Posted by Dutchlady1 (from Naples, FL) on November 30, 2007 at 1:46 PM:
You're welcome! Let me know how they turn out.
...

Subject: Love 'em!

Posted by KyWoods (from Melbourne, KY) on November 30, 2007 at 1:50 AM:
So is that why I love them, 'cause I'm originally from Louisiana? I never knew that's where they first grew them. I think this is one you either love or hate, from reactions I've seen. I was amazed the first time I tried them pickled--yummy! My favorite way to prepare them is steamed, served with seasoned salt, pepper, and butter. Mmmm.
Interesting history and great pics. Thanks!
...
Posted by Dutchlady1 (from Naples, FL) on November 30, 2007 at 7:14 AM:
Thank you! I'm a lover of this vegetable too and hiked all over town to find some nice ones for Thanksgiving dinner.
...
Posted by Scallionboy (from New York, NY) on November 30, 2007 at 7:39 AM:
I love them roasted, usually with Cajun spices. Unless they're real small, it's better to halve them before tossing them with some olive oil and the spices.

If you have some time on your hands, it's nice to cut out the bottom and separate the sprouts into individual leaves, which then can be quickly sauteed. But that is a fair amount of work for more than a couple of servings.
...
Posted by Dea (from Frederick, MD) on November 30, 2007 at 8:57 AM:
Love brussel sprouts roasted, pickled, sauteed - love 'em!

Thanks for the history and beautiful photos :)

...
Posted by svplantingfool (from South Venice, FL) on November 30, 2007 at 1:31 PM:
Nice article, I like the photo of the tall stalk with the sprouts attached!
My favorite recipe is halved sprouts, steamed until tender, then buttered and sprinkled with apple cider vinegar, yummy! I'll be looking for pickled brussel sprouts too.
Cathy
...
Posted by pajaritomt (from Los Alamos, NM) on November 30, 2007 at 2:40 PM:
Great article. I love them too, and grow them every year. Unfortuately, my husband is not yet a convert and eats them reluctantly. I have tried all kinds of recipes, the fast cook, the steamed. He is still not a fan. But he is not a fan of very many veggies. His dislike is nothing against brussels sprouts!
...
Posted by victorgardener (from Lower Hudson Valley, NY) on November 30, 2007 at 6:42 PM:
Thanks - I love them. We cook them in chicken broth to take the strong taste away.
...
Posted by planolinda (from Plano, TX) on November 30, 2007 at 8:06 PM:
i also love them but i also like turnips so i guess i like a bit of a bitter taste--dutch lady i traded with you recently but didn't know you were from brussels--i visted brussels and most of belgum a few years ago and loved it! good to learn more about a favorite veggie--i just like mine with butter--well it's really the only way i ever have them!
...
Posted by daisyavenue (from Long Beach, CA) on November 30, 2007 at 9:00 PM:
I have got to try the pickled ones. Been thinking of that all day! LOL
...
Posted by pieohmy (from Independence, LA) on November 30, 2007 at 10:46 PM:
Yum! I love them too. I cut them in half and cook in butter with garlic and onions. I could live on broccoli, brussels sprouts and okra.
...
Posted by KyWoods (from Melbourne, KY) on December 1, 2007 at 1:33 AM:
Wow, the more posts I read, the more recipes I wanna try. Yay for brussels sprouts!
...
Posted by Bubba_MoCity (from Missouri City, TX) on February 14, 2008 at 5:27 PM:
Don't know how I missed this when published.

Love them, too.

Planted some a couple of years ago - took forever like you said, but we harvested all winter. Only had 9 plants, but DW harvested the lower leaves and used for cabbage rolls. Even better than cabbage.

Got a few plants in the ground now. Will have to fight off the summer bugs and snails, but looking forward to this fall and winter.
...
Posted by planolinda (from Plano, TX) on February 14, 2008 at 6:41 PM:
bubba--do they like our hot summers? saw the plants at lowes and never saw them for sale before--do they take up a lot of space? if i only planted one would it be worth while? or is one plant just not enough?
...
Posted by Dutchlady1 (from Naples, FL) on February 14, 2008 at 6:52 PM:
I don't think one plant would be enough unless you live alone and maybe just want to eat them every three weeks or so....
...
Posted by planolinda (from Plano, TX) on February 14, 2008 at 6:53 PM:
thanks--
...
Posted by Bubba_MoCity (from Missouri City, TX) on February 15, 2008 at 10:37 AM:
They don't particularly like the hot weather. The ones I had success with were somewhat shaded by tomato vines, and really took off when I pulled them out - late fall. We harvested from the bottom up, so continued to get "new" from the same plants. The absolute best flavored ones were harvested in February after several frosts/freezes.

DW blanched and froze all the leaves that were usable as we worked our way up each plant. Think we may still have a bag in the freezer - we have a vacuum sealer.

As for space, they grow vertically, and have a spread of about 12-18 inches.

Biggest problem we had was snails and some insects that liked them - so while there were some late summer / early fall produce, it was only good for the compost pile - I don't use insecticides.

I was disappointed taht I could not find any plant sets in the fall - but did find some in late January, so here we go again.
...

Overwhelmed? There's a lot to see here. Try starting at our homepage.