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Brussels sprouts plants are often neglected in gardens because they are slow growing vegetables. Yet Brussels sprouts have many advantages such as flavor, nutrition benefits, not to mention they are just plain simple and fun. Brussels sprouts are high in protein and have been shown to help prevent certain forms of cancer in some studies.
Why Brussels Sprouts?
You can find we find this cabbage-type vegetable plant in the wild, mainly near the coastal areas of Western Europe in Belgium and, of course, in Brussels. These small cabbage vegetables have been around since the fourteenth century. This was the favorite vegetable grown in response to rapid population growth in the Brussels region.
Planting and Cultivating Brussels Sprouts Plants
The best bet when planning to grow Brussels sprouts is a temperate climate and moderately rich soil, fresh without excess moisture. Brussels sprouts plants are cool-weather vegetable plants and cannot be harvested until winter. They easily support the first frost, which for some varieties actually increases flavor. Brussels sprouts seeds can be sown in April under shelter, to plant on site in June.
Cultivating is fairly easy, but watch out for slugs on the Brussels sprouts seedlings. Brussels sprouts will quickly take grow in size and height, so 50 cm between each foot is really a minimum).
If there is room, do not hesitate to widely space the Brussels sprouts plants. If the main stem becomes thick enough, a good mounding will keep the plant well. The first harvest will come three months after planting.
Small Brussels sprouts plants will number from 30 to 80 per plant. Topper can be used around the main stem to accelerate the formation of these small cabbages. The sprouts can quickly become a shelter for slugs who will not hesitate to devour them. Increased vigilance in wet weather will limit the risk of attacks.
Small sprouts are harvested as needed and beautifully accompany meat and other sausages. They support very well the freezer, just a few minutes to blanch in boiling water, and freeze them after they have been drained.
Brussels Sprouts Nutrition
(1/2 cup cooked)
Calories 30
Protein 2 grams
Carbohydrates 7 grams
Dietary Fiber 2 grams
Potassium 247 mg
Vitamin C 48 mg
Folate 47 mcg
Vitamin A 561 IU
(reference: University of Illinois)
A simple Brussels sprouts recipe would be to just steam the fresh Brussels sprouts and serve them with a touch of butter or just salt and pepper for taste. However, here are some more intricate Brussels sprouts recipes: