Brussels Sprouts
By: Anonymous

About

Brussels Sprouts are a type of vegetable related to the cabbage family. The edible portion of this vegetable is the leafy bud or small cabbage-like head which grows in the axils of each leaf. The tops of the vegetable are sometimes used as salad greens.
Brussels Sprouts provide an excellent source of Vitamins A and C, dietary fiber and folic acid. Part of the Brassica family, which includes broccoli, kale, collard greens, cabbage, etc), brussel sprouts contain a high content of sulfur-containing phytonutrients, believed to help fight cancer according to nutritionists. 
When preparing Brussels Sprouts, first trim off the bottom of each sprout and then peel off any discolored leaves. This vegetable can be boiled, roasted or steamed and eaten alone or mixed with other vegetables.

Information
Other names: Brussel Sprouts
Translations: Briseles kāposti, Briuselio kopūstai, Varză de Bruxelles, Prokulica, Cải Brussel, Brukselka, Spruitjes, ब्रसेल्स स्प्राउट्स, Брюссельская капуста, Λαχανάκια Βρυξελλών, بروكسل براعم, 브뤼셀 콩나물, Růžičková kapusta, Kubis Brussel, Brussel sprouts, 布鲁塞尔豆芽, Cols de Brussel, Brstični ohrovt, Ružičkový kel, Cavolo di Bruxelles, כרוב ניצנים, Brysselkål, Прокељ, 芽キャベツ, Choux de Bruxelles, Rosenkohl, Rosenkål, Rosenkål, Coles de Bruselas, Брюссельська капуста, Ruusukaali, Брюкселско зеле


Physical Description
Brussel Sprouts are a member of the cabbage family  and resemble a small cabbage they are dark green with small outer leaves similar to the cabbage. 
Colors: Various shades of green


Tasting Notes
Flavors: Sweet, Bitter
Mouthfeel: Feels like a small ball
Food complements: Simply season and butter
Wine complements: White wine, Cotes de provence, Arbois, Pinot noir, Prosecco
Beverage complements: Ginger tea, Darjeelling tea, Raspberry iced tea
Substitutes: Broccoli, Chopped green cabbage


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: september, opctober
Choosing: Most stores carry Brussels Sprouts year round but in the late summer they will have fresh Brussels. When choosing take the smallest ones they are the most tender and will have the best flavor.
Buying: Brussels Sprouts can be bought in a variety of ways they come frozen either cooked and seasoned, frozen not cooked or seasoned, and fresh which are the best with the best flavor. You can find them late in the summer early fall at farmer's markets.
Procuring: Brussels Sprouts can be grown in climates where there is a long growing season they need  cooler temperatures and require about 90 days to maturity. They don't do well in hot weather and can become bitter and bug infested. The best time to plant is when you plant cabbages in late spring or early summer and in colder climates they can produce up to a hard frost..


Preparation and Use
Most stores carry Brussels Sprouts year round but in the late summer they will have fresh Brussels. When choosing take the smallest ones they are the most tender and will have the best flavor.
Cleaning: Wash thoroughly a few times the best way is to soak them in a little salted water overnight to remove all dirt or bugs. Remove the smaller outside leaves to reveal the tender buds inside.


Conserving and Storing
Brussels will keep for a long time in your crisper they have a long shelf life similar to cabbage. After cleaning store in  zip lock bag and be sure to remove all the air. They also can be frozen after blanching for winter use.