Brussels Sprouts

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Brussels sprouts is from the vegetable family of broccoli, cabbage and cauliflower, namely the cruciferous family. In itself, Brussels sprouts are a straight, tall and unbranched plant with large, fragile and elongated leaves. Its buds reach 5 cm in diameter. The number of cabbages in one plant can reach 90. They are tender and tender, have excellent taste.

It belongs to the older vegetables, grown for a century in America and several centuries in Europe. Brussels sprouts began to be cultivated for the first time in Italy during the Roman era, and in 1200 in Belgium. What is known today Brussels sprouts has been cultivated in large quantities in Belgium (hence the name "Brussels sprouts") since 1587.

With the development of the frozen food industry, the production of Brussels sprouts has been increasing to its highest level in the last 20 years.

Ingredients of Brussels sprouts

In terms of its biological composition, it ranks one of the first places among foods of plant origin. On average, it contains from 152 to 247 mg of vitamin C, which is in a very stable form and is not destroyed during storage. Brussels sprouts also contain vitamins B2, PP, carotene, potassium, sodium, carbohydrates, essential oils, organic acids, proteins and dyes. It is extremely rich in iron.

Growing Brussels sprouts

Brussels sprouts is planted in nurseries in late winter, from January to May and spends the first 50-60 days of its life in them. During this time, the soil of the field is prepared for planting by cultivating and plowing. The soil is also fertilized and sprinkled with lime to raise its pH to prevent plant root disease.

Brussels sprouts requires regular weeding and should be watered every 3-4 weeks during the growing season. It is also sprayed with pesticides to prevent it from being attacked by various pests.

50-60 days before harvest, the final buds of the Brussels sprouts are plucked to prevent its growth in height and the energy to be directed to the development of Brussels sprouts. In the case of Brussels sprouts in a spiral, the heads of the cabbage themselves are located around the stem, numbering 80-100 per plant. It grows from 2.5 to 3.5 feet tall.

After harvesting, the smaller cabbage heads, which are up to 1.25 inches in diameter, are sent to processors for freezing, and the larger ones are cooled, packaged and made available for fresh sale.

Types of Brussels sprouts

There are several different hybrid varieties of Brussels sprouts. Some of the originally developed varieties, such as Jade Cross, have quite good characteristics, but are quite bitter in taste. Modern varieties taste better, and some are almost sweet.

The first variety of the season is picked by hand and is called Oliver. This variety matures quite quickly, which allows me to start harvesting about 90 days after transplanting. Cabbage heads grow from the bottom of the plant to the top and are harvested 4 to 5 times in 8-10 weeks. The Oliver variety has a deep green color, denser than later varieties and has a rather light taste. This variety is harvested from late June to early October.

Oliver is followed by the cabbage varieties, which are harvested by machine. These varieties are harvested from 130 to 150 days after transplanting. They are slightly darker green in color with denser leaves. This type of Brussels sprouts is harvested in October and November. At the end of the season, the Genius and Rampart varieties are cultivated. They ripen up to 180-195 days from the date of transplanting, and are harvested in December and January.

Selection and storage of Brussels sprouts

Brussels sprouts have a very delicate taste, especially when young. It is known by its green leaves, which must be firm and firm. The stump should be pale in color and should not dry out. It is good to choose the same size so that it can be cooked at the same time.

Brussels sprouts are stored in the refrigerator for up to 4-5 days. It needs to be placed in a paper bag to prevent it from drying out. Until use, small cabbages should be kept on the stem - so they are better preserved. It can also be frozen by washing it, cutting the cob crosswise and placing it in a suitable bag in the freezer.

Cooking Brussels sprouts

All yellowed and withered leaves must be removed before cooking. Then, with the help of a small sharp knife, X-shaped incisions are made in the base so that the core of the cabbage can be cooked well. Brussels sprouts can be prepared by cooking, microwave or steam.

The taste of Brussels sprouts is perfectly complemented by lemon juice and nutmeg. It can be sauteed with a few cloves of garlic and olive oil. Mustard and dill are also very suitable. Used in soups and stews with roasted chestnuts. It can be prepared only with melted butter, a little parsley, lemon and salt to taste.

Brussels sprouts should not be overcooked during cooking. Its processing should not be longer than 7-10 minutes. It is believed that once it loses its bright green color it is already overcooked and has lost its valuable qualities.

Benefits of Brussels sprouts

Brussels sprouts are a good source of many essential vitamins, fiber and folate. It is rich in vitamin C. Brussels sprouts, along with their other cruciferous cousins, have been shown to be very useful against some cancers, as they contain many different ingredients that can help prevent the disease.

Brussels sprouts, as well as other cruciferous vegetables, disarm cancer-causing chemicals and at the same time strengthen the enzymes that protect our body from poisoning.

Other studies show that Brussels sprouts protect against bladder cancer. The properties of Brussels sprouts against bladder cancer come from its high levels of isotocyanites, which are strong anti-carcinogens.

Many people say they don't like to eat Brussels sprouts. If you are not a fan of this amazing vegetable, try cutting it into small pieces and sprinkle it on the salad.