This article is how to cook brussel sprouts the plant. Percentages are roughly approximated using US recommendations for adults. The leaf vegetables are typically 1.
Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, Belgium, from which they derived their name. Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. Fields are ready for harvest 90 to 180 days after planting.
In Continental Europe, the largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdom has production comparable to that of the Netherlands, but its crop is generally not exported. Second to the Netherlands in export volume is Mexico where the climate allows nearly year-round production. The Baja region is the main supplier to the US market, but produce also comes from the Mexicali, San Luis and coastal areas. Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. 5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.
Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Consuming Brussels sprouts in excess may not be suitable for people taking anticoagulants, such as warfarin, since they contain vitamin K, a blood-clotting factor. In one incident, eating too many Brussels sprouts led to hospitalization for an individual on blood-thinning therapy. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded.
Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties. College of Agricultural and Environmental Sciences, University of Georgia. Master Gardener Program of Sonoma County, University of California.
Purple Brussels Sprouts at Weiser Family Farms”. From Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom”. The Small Market Study: Brussels Sprouts”. Top Brussels Sprouts Exports by Country”. Brussels sprouts, baby cabbages for St.
Crop Profile for Brussels Sprouts in California”. The hazards of Brussels sprouts consumption at Christmas”. Thermally induced generation of desirable aroma-active compounds from the glucosinolate sinigrin”. Journal of Agricultural and Food Chemistry. Abernethy Elementary chef taking her lessons to White House”. Wikimedia Commons has media related to Brassica oleracea var. This is the best Brussels sprouts recipe ever!