Today is


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Brussels Sprouts

 

 


Brussels sprout
Scientific classification
Kingdom:Plantae
Division:Magnoliophyta
Class:Magnoliopsida
Order:Brassicales
Family:Brassicaceae
Genus:Brassica
Species:B. oleracea
Cultivar Group

Brassica oleracea Gemmifera Group

 

The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy heads, which resemble miniature cabbages.

Brussels sprouts were first cultivated in Belgium, and are therefore named after its capital, Brussels.

Brussels sprouts grow on long thick stalks, from which they must be picked off, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner. They can also be stir-fried or made into soup.

According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable. Brussels sprout aficionados attribute the hatred of the sprouts to overcooking, pointing out that if this is avoided, the vegetable possesses a delicious, delicate nutty flavour. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost.

A field of Brussels sprouts in the  after harvest.
A field of Brussels sprouts in the Cotswolds after harvest.

The cooking of the Brussels sprout is also the subject of much debate. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking. Others believe that this procedure leads to a leeching of flavours and that it should be avoided.

Brussels sprouts are commonly misspelled and mispronounced as "Brussel sprouts".



 


Culinary News

Visit our Food and Beverage News Page containing:

Drinks and Beverage News

Hospitality Industry News

Food Industry News

Food and Drink News (Consumer)

 
Sponsored Links


Cooking Schools

For a small selection of schools in your area see: US Culinary Schools

 
Food Encyclopedia



 

 
All text is available under the terms of the GNU Free Documentation License (see Copyrights for details). Disclaimers. Wikipedia is powered by MediaWiki, an open source wiki engine..
Questions or Comments?
Copyright 2005 CookingwithColor.com
All Rights Reserved.