Nutritional value
Vitamins C and D, folic acid.
Storage
In a cool place. Use as soon as possible, five days if loose - 10 if still on the stalk.
Season
November to February.
Choose
Firm, tight and smallest.
Uses
Steamed, shredded, stir-fried, sauteed with garlic, soup, potato cakes. Personally, I like them with a touch of nutmeg.
Recipe
Brussels Sprout and Potato Cake
Freeze after 4 minutes blanching
Brussels sprouts
Brassica oleracea
The wild cabbage has developed over 3000 years in to several vegetables - Brussels sprouts being one. Recorded first in... any guesses? Yes, Belgium at around 1750, Brussels sprouts reached the dinner plates of England about 1800.
Overcooked sprouts releases a sulphurous smell, the compound sinigrin. But, cooked with care these little buds can be yummy. Crossing the bottom of your sprout can result in waterlogging after cooking.
Depending on season we sell Brussels loose, or still on their stalks - quite a scene to behold.