Brussels sprouts Vegetable Seeds ~ Brassica oleracea Seeds

Brassica oleracea Seeds

Brussels sprouts Vegetable Seeds

The Brussels sprout (Brassica oleracea Gemmifera Group) of the Brassicaceae family, is a Cultivar group of wild cabbage cultivated for its small leafy green buds, which resemble miniature cabbages.

Fore-runners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 1200s in what is now Belgium. The first written reference dates to 1587. During the sixteenth century they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.

Brussels sprouts grow in temperature ranges of 7 to 24°C, with highest yields at 15 to 18°C. The edible sprouts grow like buds in a spiral array on the side of long thick stalks of approximately 60 to 120 cm in height, maturing over several weeks from the lower to the upper part of the stalk. In the home garden, "sprouts are sweetest after a good, stiff frost."

Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.

Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size should always be chosen. Some cooks will cut a cross in center of the stem to aid the penetration.

Whatever cooking method is employed, care must be taken not to overcook. Overcooking releases the sulphur smelling glucosinolate, sinigrin. This is the reason many people profess to dislike Brussels sprouts; only ever having tried them overcooked with the accompanying sulfuric taste and smell. Generally 6–7 minutes boiled or steamed is enough to cook, without overcooking and releasing the sinigrin.

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