Useful Information

Although Brussel sprouts are often regarded as uninteresting, they make an elegant dish when prepared with a little flair. If firm-hearted, they look like miniature hard cabbages, but with a nuttier and more delicate flavour.

The edible buds grow in spirals around the plant's thick stem and mature from the bottom up. Harvesting can behin when the sprouts are about 4cm (1.5 Inch) in diameter, compact, firm and bright green. Remove the leaf below each sprout when you pick it, but always allow a crown of leaves to remain at the top to provide food for the plant. Twist off the buds to remove them from the stem of the plant.

Brussels sprouts like cold weather and will continue to bear when the temperature falls below freezing point. Their flavour is actually improved by a few light frosts. However, if you live in the North of England or Scotland when ther may be lon periods of weather well below freezing point, you can extend the harvesting period by unprooting the plant carefully with some soil sill attached and transplanting it to a moist greenhouse, cold frame or cellar. If the soil is kept damp, the sprouts will continue to mature for another 2 months or so. Try to choose sprouts about the same zie for picking. Whenk cooked, small ones will be soffy before large ones are tender.

Storage

Although they taste best when cooked soon after picking, brussels sprouts can be stored in an airtight container in the refriderator for up to 4 days. Freeze them for longer storage.

How to Prepare

To prepare Brussel sprouts for cooking, cut off the stem ends and remove any loose or discoloured leaves. Cut a cross in each stem end. Wash well in cold water, then steam or saute, and serve simply with butter, a sprinkling of nutmeg or lemon. Alternatively serve in a sauce. Brussels sprouts are rich in vitamin C, and alson contain substantial amounts of viamin A and iron. Allow 100-175g (4-6 oz) per person.