Fall Favorite: Brussels Sprouts
Sunday, October 5th, 2008
Sold still on the stalk at Minneapolis Farmer's Market
No one seems to know exactly where Brussels sprouts originated, but speculation abounds that it was in Brussels, Belgium. Most likely they were selected as an anomaly growing in a Belgian gardener’s kale crop. Classified botanically as Brassica oleracea, Brussels sprouts are a member of the Cruciferous family, distinguished by the configuration of a cross in the shape of their flowers.
Brussels sprouts grow best in the northernmost states where summers are relatively cool. The sprouts themselves begin to mature when the cooler fall weather arrives. If they mature under hot and dry conditions the Brussels sprouts most likely will become bitter. Brussels sprouts can be grown as a winter crop in warm season areas. In areas with consistent, dependable snow cover Brussels sprouts can be overwintered, covered with snow.
Plant Brussels sprouts in early to mid-summer, about the same time you set out late season keeper (storage) cabbages. Plant in rich, improved soil about 12 to 15 inches apart in rows 2 to 3 feet apart. Brussels sprouts will grow to a height of 2 to 3 feet. Mound soil around the base of plants to help them stand upright; their shallow root systems often cause them to topple over. Don’t plant where you have grown brassicas for the previous two years to guard against disease. Good companion plants are potatoes, sage and thyme.
Remove the lower 6 to 8 leaves as sprouts begin to develop and pick off the lowest 2 to 3 leaves weekly as plants develop. Three weeks before expected harvest pinch the growth tip to encourage the sprouts to mature. Harvest before the leaves turn yellow when the Brussels sprouts are 1 to 1 1/2 inches in diameter. A frost will sweeten and improve the flavor of Brussels sprouts but a hard freeze will destroy their quality. Brussels sprouts flavor is best if eaten within two days of harvest or purchase. Store in refrigerator in plastic bag. Each healthy plant will yield 50 to 75 sprouts.
Brussels sprouts are higher in protein than most vegetables and packed with potassium and Vitamin A. There are many recipes for preparing Brussels sprouts but we like them brushed with olive oil and oven roasted until bright green and crisp tender. Cut an “X” in the stem end of each sprout to assure even cooking.
Wherever Brussels sprouts originated, we’re sure glad a gardener had the wherewithal to experiment and save the seeds. Whoever you were, we thank you every autumn.
