Organic Brussels Sprout

The Brussels sprout is a cultivar group of Wild Cabbage cultivated for its small leafy heads. They are typically 2.5-4 cm diameter which resembles miniature cabbages. Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand.

Conventional growers of Brussels sprout use pesticides where as organic growers use caterpillar diseases or physical barriers to ward off pest such as moths and cabbage worms.

What to look for?

• Buy young and small Brussels sprouts (No greater than 1 inch in diameter) as old Brussels sprouts have an unpleasant cabbagey smell.
• Look for Brussels sprouts that are tightly formed and with no yellowing. Fresh Brussels sprouts are lively blue green, light green or dark green.
• Yellowing or drying end indicates it is not freshly cut.

Storage and preparation tip:

• Cook them as soon as you buy them as Brussels sprouts lose their sweetness and tenderness within a few days of being picked.

Cooking with Brussels Sprout:

Brussels sprouts are cooked quickly to keep their fresh flavor and tenderness. They are normally boiled. They can also be baked as a whole or saute.  They can be cooked whole, halved, quartered, or even as individual leaves.

Brussels Sprout Nutrition Facts:

Brussels sprout is an excellent source of fiber, folate, and vitamin C. Brussels sprouts contain compound which help to suppress pre-cancerous activity.