Brussels sprout
From Wikipedia, the free encyclopedia
This article is about the plant. For the pencil game, see Sprouts (game)#Brussels Sprouts.
| Brussels sprout |
|---|
 |
| Species |
| Brassica oleracea |
| Cultivar group |
| Gemmifera Group |
| Origin |
| Brussels, year unknown |
| Cultivar Group members |
| unknown |
The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy green heads, which resemble miniature cabbages. The name stems from the original place of cultivation, not because of the vegetable's popularity in Brussels.
Contents |
[edit] Grammatical usage
The term Brussels sprout is a countable noun whose plural form is Brussels sprouts. A commonly used alternative form is Brussel sprout, whose plural is Brussel sprouts. However, linking the name with the Belgian capital of Brussels would argue against dropping the last "s" in the first word.
[edit] Cultivation
During the sixteenth century they enjoyed a popularity in the southern Netherlands that eventually spread throughout Europe.[1] Cultivation exists in the United States as well with certain coastal areas of San Mateo, Santa Cruz and Monterey Counties of California being one production unit.
Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner, particularly at Christmas. They can also be stir-fried or made into soup.
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 content in sinigrin.
According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable; however, in 2005, a poll of 2,000 people named it as Britain's 5th favourite vegetable.[citation needed] Brussels sprout aficionados attribute the hatred of the sprouts to overcooking, which releases sulphur compounds in the vegetables that give it an unpleasant smell. It has become almost a cliché that children detest eating the vegetable.
[edit] Cooking
The cooking of the Brussels sprout is also the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour. Stir frying and steaming are also options. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some coldness.
The usual method of preparing a Brussels sprout for cooking is first to cut off the base together with any remaining stem, and then to peel away and discard the surface leaves that are loosened by this cut. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking (carrying a folkloric association of "keeping the Devil out"). Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided. Crossing can also lead to the loss of leaves during cooking and the break up of the Brussels sprout.
[edit] Eating record
The record for "speed eating" sprouts is 44 in a minute. [2]
 A field of Brussels sprouts after harvest |
 Brussels sprouts on the vine |
 Brussels sprouts on stalks |
[edit] References
- ^ Brassica oleracea var. gemmifera at the University of Georgia College of Agricultural and Environmental Sciences
- ^ Guinness Book of Records 2006
[edit] External links
- Brassica oleracea gemmifera - Plants For a Future database entry
- Brussels Sprouts Info - history, nutrition, cultivation, varieties
- Brussels Sprouts - recommendations for maintaining postharvest quality (UC Davis)
- Brussels Sprouts Recipes - a long list illustrating the culinary possibilities
