Brussel Sprout Botanical Name: Brassica oleracea Gemmifera Group (Cruciferae)
General Description/History: - Look like miniature cabbage - Have been breed away from ,the bitter flavour of old varieties - 2cm in diameter - Related to cabbages and cauliflower - Plants grow between 1-1.4m in height Choose small, firm and compact heads of bright green colour. Trim the stems, remove poor quality leaves and wash. Cut a shallow cross in the stem to ensure even cooking.Brussels sprouts can be steamed, boiled, stir fried or microwaved. If overcooked, a sulphur odour will develop. A cool growing season is essential for the culture of brussels sprouts. Cool, moist weather with frosty conditions is particularly desirable during maturity. Well drained soil supplemented with fertiliser and irrigation for early growth is required. Seed is sown in seed beds and then transplanted to paddocks approximately 2 months later. The actual sprouts form on the stem of the plant at the base of each leaf. The time from transplanting to the first pick is approximately 12-16 weeks. Brussels sprouts are believed to have originated in the Belgian City of Brussels during the thirteenth century. Modern selections of brussels sprouts have got away from the bitter flavour associated with this vegetable in the past.
Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in March, April, May, June, July, August and September
Growing Areas: QLD - Queensland NSW - New South Wales VIC - Werribee TAS - Tasmania SA - Adelaide Hills, Mt Barker WA - Perth Metropolitan Outer Areas
Nutritional Value: Excellent source of vitamin C. Moderate source of dietary fibre, iron, potassium and riboflavin. 115kJ/100g.
Storage/Handling: 0°C and 90 -100% relative humidity. Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.
Recipes:
Chinese Style Brussels Sprouts	Mushroom & Greens Stir-Fry
Interesting Facts and Myths? Although they look very different, cabbage, kale, broccoli, kohlrabi, cauliflower, and Brussels sprouts are all the same species of plant. The differences between these plants are the results of thousands of years of human cultivation and selective propagation. Brussels Sprouts (a member of the cabbage family) were first grown in quantity around Brussels, Belgium during the 16th century, hence the name.