About Brussels Sprouts - Brassica oleracea, var. gemnifera
The Latin name Brassica derives from the Celtic bresic. The term oleracea refers to a vegetable garden herb that is used in cooking; the term gemnifera, meaning “diamond maker,” comes from this vegetable’s reputed ability to enhance mental prowess. These little cabbages carry the name Brussels because they were first grown in Brussels, Belgium. The Germans call this plant Rosenkohl, or “rose cabbage,” an apt name.
A relative newcomer to the cabbage family, Brussels sprouts are generally believed to have evolved from a variety of Savoy cabbage during the 17th or 18th century. One of the few vegetables to have originated in northern Europe, this vegetable is one of the weirdest-looking plants in the garden; twenty to forty “baby cabbages” grow in spiral fashion on a tall-stemmed stalk, which, instead of having a single large head at its end, sprouts numerous small heads along its stem. Simply plucked off the stem as they mature, these pale green nubbins are prized for their miniature shape and mild cabbage flavor. The hearty, nutlike flavor of Brussels sprouts actually improves with frost, so they are a favorite fall and winter food.
People either love Brussels sprouts or hate them and their mildly pungent flavor and mustard-like aroma are rarely a kid favorite. But don’t give up...fresh and well-prepared, Brussels sprouts may jump to the top of you list of favorites.
Storage
Refrigerate unwashed sprouts in a plastic bag. Brussels sprouts are best if used fresh, but they should keep well for up to one week. They will last longer, but may sacrifice some nutrients and color, and will increase in odor. For long term storage, sprouts may be frozen. Blanch for 3 to 5 minutes, rinse in cold water, drain and pack into airtight freezer containers.
Preparation Tips
To clean and prepare Brussels sprouts for cooking, simply pare off the tough bottom part of the sprout stem and remove the two outermost leaves. The flavor of Brussels sprouts can easily overshadow very mild or delicate foods; they are best paired with assertive seasonings and strong-flavored foods, such as sharp cheese. Sprouts go well as a side dish with grilled or roast pork, beef, turkey and chicken.
Young, tender Brussels sprouts can be eaten raw; lengthwise slices, which reveal an attractive cross section, are suitable for salads and dipping.
Boil or steam Brussels sprouts for 5 to 10 minutes. Be careful not to overcook; they are best when still bright green and tender but not mushy.
Toss sprouts in olive oil, lemon juice and a dash of salt and pepper, or top with a pat of butter.
Marinate cooked Brussels sprouts overnight in your favorite vinaigrette salad dressing for use in salads.
Try a puree of Brussels sprout soup with snippets of fresh herbs and sautéed onion. Leave a few sprouts whole to float in the soup.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Brussels sprouts are low in saturated fat and very low in cholesterol. They
are a good source of vitamins A, C and K, as well as manganese, potassium
and phosphorous.
(1 sprout, boiled without salt)
Calories 8
Total Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 1g
Dietary Fiber 1g
Sugars 0g
Protein 1g
Vitamin A 3% RDA
Vitamin C 22% RDA
Vitamin K 37% RDA
Iron 1% RDA
Manganese 2% RDA
Potassium 2% RDA
Phosphorous 1% RDA
Source: www.nutritiondata.com.