Dear Mom, Let’s Learn About Brussels Sprouts

Dear Mom, Let’s Learn About Brussels Sprouts

Everyone’s favorite vegetable.

Dear Mama,

Okay, maybe not your favorite vegetable, but have you ever wondered, “What are Brussels sprouts?”. Let’s dive into the amazing world of Brussels sprouts, their nutritional value, and close relatives! The last one will surprise you!

What are Brussels sprouts?

Brussels sprouts are a member of the brassica oleracea family. This family is grown for its edible buds. They are leafy vegetables that resemble miniature cabbages. Let’s take a look at some of the different varietals of Brussels sprouts.

  • Tasty Nuggets
  • Long Island Improved
  • Churchill
  • Bubbles
  • Oliver
  • Long Island
  • Jade Cross
  • Diablo
  • Groninger
  • Rubine
  • Falstaff
  • Gustus
  • Vancouver
  • Igor
  • Dominator
  • Icarus
  • Seven Hills
  • Early Half Tall
  • Catskill
  • Evesham
  • Roodnerf
  • Mezzo Nano
  • Dagan
  • Redbull
  • Franklin

Tasty Nuggets

Small 1-1 1/4″ sprouts. Dark green and looks just like a tiny green cabbage. Days to maturity: 78.

Long Island Improved

Sprouts grow to 1.5″. They can grow in most regions but prefer areas with longer, cooler, summers. Slightly sweet. Days to maturity: 80 – 115.


Brussels sprouts on the stalk!

Earliest to the market because they mature super fast! These sprouts are smooth, medium green, and flavorful. They can get up to 2″ on average! Days to maturity: 90.


Brussels sprouts off the stalk!

High yielding 1.5″ deep green Brussels sprouts. Disease resistant, high in protein and vitamin C. Days to maturity: 88-90.


Oliver Brussels sprouts off the stalk!

Light green sprout with heavy cropping and a strong, nutty, flavor. Days to maturity: 90 – 100.

Long Island

A workhorse of a Brussels sprout producing high yield, dark green, 1-2″ sprouts over a long period of time. Days to maturity: 90.

Jade Cross

Early maturity Brussels sprouts yielding a high 1/4 – 1″ flavorful, bite-sized, crop. Days to maturity: 87 – 100.


Sweet and tender, 1 – 2″ buds that mature evenly. Days to maturity: 110.


Robust, medium sized sprouts. Green to dark green leaves with a yellow interior. Semi early varietal. Days to maturity: 104.


Sweet flavor and high in anti-oxidants. 1 – 1.5″ purple/red sprouts. Days to maturity: 88 – 100


deep purple falstaff brussels sprouts

Known as the easiest red Brussels sprout to grow. Savory with a nutty sweetness. 1.5″ sprouts and mature with dark purple leaves, interlaced with green. Days to maturity: 98.


Early maturing, firm, evenly spaced sprouts. High yield and mid green. Strong cabbage flavor. Days to maturity: 99 – 120.


Vancouver are the ideal brussels sprouts

Round, smooth, dark green sprouts set close on tall stalks. Days to maturity: 105 -120.


Tall and robust stalks. Firm and sweet bright green sprouts. Smooth and uniform 2″ buds. Days to maturity: 150.


Dark green buttons ranging from 1.5 – 2″. Abundant around Christmas time. Days to maturity: 110.


Medium to large, smooth, fine textured sprouts. Resistant to disease with a long harvest period. Days to maturity: 100.

Seven Hills

A Christmas season Brussels sprout. A great source of vitamin C and K. Small and tight sprouts. Days to maturity: 100 – 120.

Early Half Tall

Dwarf plants that grow 2 1/2′ tall. Pre-Christmas season harvest. Days to maturity: 75.


Extra large sprouts that grow up to 2″. Medium green color with strong stalks. Days to maturity: 85 – 110.


Heavy, early, crops. Rich green, nutty, and robust flavor. Days to maturity: 80 – 95.


Iconic Brussels sprout flavor, rich, strong and soft green to yellow color. Days to maturity: 100.

Mezzo Nano

These Amazing Brussels Sprouts

Italian half short stalk. Full flavor, yet compact stalks. Very round buttons. Days to maturity: 110.


Super green dagan brussels sprouts

commonly sold “on the stalk”. Very smooth surface with medium to large buttons. Very dependable mid season. Days to maturity: 100.

Red Bull

1-2″ sprouts, sweet and nutty. Turns deep purple after frost. Late to mature. Superior to the rubine varietal, however, inconsistent in size, color, and flavor. Days to maturity: 150 – 200.


Early maturation with heavy yield. Autumn sprouts high in calcium and iron. Resembles a miniature cabbage. Days to maturity: 80 – 100.

What are health benefits of Brussels Sprouts

Brussels sprouts are a low calorie, high fiber food. This couples great when its jam packed with nutrients.

Brussels sprouts have on average 38 calories per cup, yet, give you more than your daily needs of Vitamin K, Vitamin C, Vitamin A, Vitamin B-6, Folate, Potassium, and Manganese.

It is great in weight management plans because of the full feeling you get when you eat them!

Brussels sprouts are also full of phytochemicals that help promote anti-inflammatory, anti-diabetic, and anti-carcinogenic properties to keep you in tip top health!

Meet the family.

The Brussels sprout is a part of the Brassicaceae family. This includes cruciferous vegetables such as: mustards, cabbage, kales, broccoli, and cauliflower.

Many many years ago, the wild mustard plant was cultivated for its different delicious parts. See below or check out this article here:

As you can see, focusing on different parts of the plant has brought us some of our favorite vegetables! MIND BLOWING!

Simple Brussels Sprouts Recipe

vegetarian meals for you! brussels sprouts, kale, lentils, sunflower seeds.


1/2 Cup          Brussels Sprouts, cut in half

1/4 Cup          Kale, peeled away from the stem

1/4 Cup          Lentils

3/4 Cup          Water

1/4 Ea             Sweet Onion, diced

1/4 Cup         Sunflower Seeds, toasted

1 Tbsp            Garlic, chopped

1/2 Ea             Lemon, juiced

1/4 Tsp           Cumin

To Taste         Salt

In a small pan, sweat your onions and garlic with olive oil. Once these vegetables become tender, add your cumin, sunflower seeds, salt, and lentils.

Saute these ingredients until the lentils start to brown slightly. This will add a layer of toastiness to your lentils and change the dynamic of their flavor.

Add the water and simmer for 15-20 minutes, or until the lentils are tender.

In a separate pan, heat grape seed, safflower, rice bran, or canola oil with the Brussels sprouts laid face down in the pan.

Season with salt and leave unmoved until you start to see the edges of the Brussels sprouts rich in a caramelized color. Throw the kale on top and start to toss or stir the vegetables in the pan.

Turn off the heat and add the lemon juice for acidity and to shock the temperature of the pan, to slow down the cooking and heat transfer. Immediately remove from the pan.

This will leave the tops of the Brussels sprouts somewhat raw. This will ensure maximum nutrient retention (since nutrients degrade in the cooking process), leaving your Brussels sprouts and kale full of life and nutrients!

For more meals like this, check out 17of the best vegetarian meals!


Brussels sprouts are an amazing option for you to eat on a regular basis.

The health benefits alone should make its way as a staple into your daily diet.

There are so many varieties to choose from that they are available year round.

Brussels sprouts are easy/quick to grow, which also make them the perfect beginner plant for the aspiring gardener! Maybe dad can help you plant some soon.

Oh, and please for the love of God, stop boiling them.

Obnoxiously Yours,


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