Brussels sprout
From Wikipedia, the free encyclopedia
- This article is about the plant. For the pencil game, see Sprouts (game)#Brussels Sprouts.
| Brussels sprout |
|---|
 |
| Species |
| Brassica oleracea |
| Cultivar group |
| Gemmifera Group |
| Origin |
| Brussels, year unknown |
| Cultivar Group members |
| unknown |
The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy green heads, which resemble miniature cabbages. The name stems from the original place of cultivation, not because of the vegetable's popularity there.
Contents
|
Grammatical usage
The term Brussel sprout is a countable noun. Alternative spellings include Brussel sprout, Brussel sprouts and Brussels sprouts. (Collins Cobuild English Language Dictionary, 1994) However, linking the name with the Belgian capital of Brussels would argue against dropping the "s" in the first word.
Cultivation
During the sixteenth century they enjoyed popularity in Belgium eventually spreading throughout Europe.[1] Cultivation exists in the United States as well with certain coastal areas of San Mateo, Santa Cruz and Monterey Counties of California being one production unit.
Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner, particularly at Christmas. They can also be stir-fried or made into soup. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.
According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable; however, in 2005, a poll of 2,000 people named it as Britain's 5th favourite vegetable.[citation needed] Brussels sprout afficionados attribute the hatred of the sprouts to overcooking, which releases sulphur compounds in the vegetables that give it an unpleasant smell. It has become almost a clichι that children detest eating the vegetable, when in fact most children have never even tried it.
Cooking
The cooking of the Brussels sprout is also the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a good flavour. Stir frying and steaming are also options. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost.
The usual method of preparing a Brussel Sprout for cooking is first to cut off the base together with any remaining stem, and then to peel away and discard the surface leaves that are loosened by this cut. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking (carrying a folkloric association of "keeping the Devil out"). Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided.
Eating record
The record for "speed eating" sprouts is 44 in a minute. [2]
A field of Brussels sprouts after harvest
|
Brussels Sprouts on the vine
|
Brussels sprouts on stalks
|
References
- ^ Brassica oleracea var. gemmifera at the University of Georgia College of Agricultural and Environmental Sciences
- ^ Guinness Book of Records 2006
External Links
Brussels sprouts recipes
 |
Wikimedia Commons has media related to:
Brassica oleracea
|
Categories: Articles with unsourced statements | Leaf vegetables | Brassica