My, you’re adventurous. There are not many people who’d admit to being interested in us. Normally, when our name is mentioned people screw up their faces and go yuk! Imagine how that makes us feel. We want to be liked just as much as anyone else, but people just don’t give us a chance. You see, most of the time we’re cooked really badly so you can’t expect us to taste wonderful. However, if we’re cooked well, then we’re really great and so good for you. How about giving us another chance? Try the recipes on this site - you’ll find we’re really yummy. Now let me tell you more about my family.
We’re part of the brassica (cabbage) family. We grow on a tall stemmed plant which reaches about 1 metre in height and has cabbage-like leaves. We actually look like miniature oval to egg-shaped cabbages, about 3-6cm across, with small green leaves and white veins. Our leaves overlap and tightly enclose our smaller inside leaves and core. Our colour varies from dark green through bluish green to purplish-red.
We grow along the stem of our parent plant in the area where the leaves attach and as our parent grows, more and more us are formed. If the lower leaves are removed then more of us will develop.
Did you know?
Why Brussels Sprouts Are Good To Eat
• We’re one of the most nutritious vegetables around
How They are Grown and Harvested
We’re harvested by hand to avoid damage and also to ensure that only mature sprouts are picked.
Choosing Brussels Sprouts
How to Keep Brussels Sprouts
Prime Growing Areas
History of Brussels Sprouts
Fun Ways to Eat and Cook Brussels Sprouts
Peel any tough outer leaves and trim stems but not too short or leaves will fall off. Cut a cross in the end of the stem for more even cooking. Steam, boil, microwave or stir-fry for 4-5 minutes depending on size. If overcooked they can develop an unpleasant sulphur smell.
Brussels Sprout And Tomato Bake
Grated Brussels Sprouts
Caraway And Bacon Brussels Sprouts
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