Brussels Sprout ~ Brassica oleracea var. gemnifera
Brussels sprouts are, not surprisingly, from Brussels, and, like most brassicas, is best grown in cooler weather. A few frosts will even improve flavor and tenderness of the sprouts.
Edible Parts: leafy clusters, resembling a small cabbage head.
Nutrition: Brussels sprouts, though not always a favorite, are certainly an excellent source of protein and vegetable carbohydrates, and are thought to encourage good digestion.
Processing & Storage: Keep in the refrigerator in a plastic bag. Brussels sprouts can last more than a week this way, but after 1 week they will start to lose nutrients and become more strong-smelling.
Brussles sprouts will freeze well if properly prepared. Blanch for 3-5 minutes, rinse in cold water, dry, and seal in ziploc bags.
Cooking: To prepare, cut off the lower part of the stem and peel off the two outermost leaves. Brussels sprouts can be boiled, steamed, pureed for soup, or stewed. If boiling or steaming, do not overcook so that they are mushy.
Dress sprouts in olive oil, lemon juice, salt, pepper, and/or a pat of butter.