Brussels Sprouts aren’t named after a person
Brassica oleraceae, Gemmifera group
Family: Brassicaceae
COOL SEASON ANNUAL COLE CROP
Named for a region where, in the 13th century, they became wildly popular, Brussels Sprouts (no possessive apostrophe, notice) are named after Brussels, Belgium.
Most people have never seem them on a plant. The round sprouts occur along the stem of the main plant and are from ¾ to 2 inches across, and are composed of tightly packed leaves. Each resembles a miniature cabbage head.
HISTORY
Although native to the Mediterranean region with other cabbage species, several improved selections of the wild plant were introduced to northern Europe sometime during the 5th century (the ancestor of the Brussels sprout), and the selections eventually reached growers in Belgium, where the species was refined. Brussels sprouts were commercially cultivated in Belgium in the 13th century, where the plant took on its characteristic form that is similar to what is sold in markets in the modern day. By the 16th century, Brussels sprouts had expanded in popularity, increasing production, and had become a culinary staple throughout Europe. Brussels sprouts arrived in Great Britain by the end of the 19th century, and the sprouts were carried to the New World and were planted in Louisiana by French settlers, later offered to Americans through home seed catalogs.
They weren’t always popular vegetables during this time. Many believed that demons lurked in the fields of Brussels sprouts, hiding inside of the sprouts and within their leaves. Flatulence resulting from the consumption of Brussels sprouts, especially earlier cultivars, was thought to be a sign of demonic possession. One’s health would surely deteriorate eating demon-possessed vegetables. But people kept eating them. The obvious cure was to carve a cross into each sprout before cooking, because…Christianity. Carving a cross was said to expel the demon from the sprout, making them safe to eat. The habit of carving a cross into these vegetables may not, like many cultural trends adopted by Christianity, have originated from them. Before the Christians, people who followed the Nordic gods carved an x into their sprouts. This shape symbolized Odin's sacrifice on the World Tree when he hung himself for nine days and nine nights to gain knowledge of other worlds. The stalk with the sprouts still attached was also later used as a representation of the World Tree, with each sprout representing a different world. The final theory points to the Celticists, who carved a Celtic cross into the sprout. It was believed that Sant Patrick was commonly depicted holding Brussels sprouts in portraits, and the sprouts were at one time mistaken for a shamrock.
USES
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.
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. The odor is associated with the glucosinolate sinigrin, a sulfur compound having characteristic pungency. For taste, roasting Brussels sprouts is a common way to cook them to enhance flavor.
Here is a giant list of 42 recipes for Brussels sprouts
PRESERVATION
The best methods of preservation for Brussels sprouts is either freezing them whole, or pickling them. Since they are basically a tiny cabbage, they pickle well using lacto fermentation methods.
GROWING
SEASON & PLANTING
Brussels sprouts need time to develop, plant in fall or at least in winter and allow to grow—they grow upright like many kale varieties, and eventually produce the buds in spring. Either start from seed indoors in August, or find transplants in fall to winter.
SOIL & NUTRITION
Plant in well-amended garden soil. Feed regularly.
TEMPERATURE & SUN EXPOSURE
Grow in full to part sun, avoid reflected heat or too much shade. They can take extraordinarily cold temperatures, below 0°F. So there is no need to cover them in our region during cold snaps. Too much heat can cause them to develop prematurely. Well-fed plants in rich soil will help plants against warm temperatures.
WATER
Keep evenly moist and do not let plants dry out, but avoid water-logged soils.
HARVESTING
Harvest when buds appear to be large enough to eat, but before they open into flowers.
WILDLIFE
As with all plants, these are subject to herbivory from animals. As with most of our domestic crops, most mammals and even sometimes birds may nibble on plants. Warmer weather will encourage more activity from organisms people generally call “cutworms”. Cutworms aren’t worms at all, but Noctuid moth larvae. They hide in the soil and come out at night. Often people blame other organisms like grasshoppers for the holes they produce.
INVASIVENESS
Brussels sprouts show no sign of escaping cultivation in our region.
POPULAR SELECTIONS
’Jade Cross’ is one of the better performing varieties for our region.
*always be open to new varieties of vegetables and herbs for our region—new selections and ancient heirlooms that work for us in our region are constantly appearing on the market. Only beware of unknown varieties if one is buying from seed companies from other regions, or if a variety is being offered by a corporate chain or nursery that buys from giant wholesalers that ignore regional differences.