Vegetable Profile: Brussel Sprouts (Brassica oleracea, var. gemmifera)
Orginating from its namesake, Brussels, Belgium, Brussel sprouts are a curious cabbage family plant. Formed on long stalks and topped with a cabbage-like rosette, it makes sense why the Germans call this "Rosenkohol", or "rose cabbage". It has seen a huge surge in popularity in the last decade in the United States - and deservedly so. There's no subsitute for roasted brussel sprouts on the dinner table!
Much like its cousins in the cabbage family, it supports the stomach and large intestine as well as the liver. An excellent source of folic acid, vitamins C and K, and beta-carotene. High in anticancer antioxidants and numerous glucosinolates.
Store in a water-tight container in the fridge for 3-5 days.
Brussels can be cut and steamed, roasted, or stir-fried. If you want to serve them whole, simply cut an X into the base to allow the thickest part to cook fully.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!