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.
Churchill
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.
Bubbles
High yielding 1.5″ deep green Brussels sprouts. Disease resistant, high in protein and vitamin C. Days to maturity: 88-90.
Oliver
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.
Diablo
Sweet and tender, 1 – 2″ buds that mature evenly. Days to maturity: 110.
Groninger
Robust, medium sized sprouts. Green to dark green leaves with a yellow interior. Semi early varietal. Days to maturity: 104.
Rubine
Sweet flavor and high in anti-oxidants. 1 – 1.5″ purple/red sprouts. Days to maturity: 88 – 100
Falstaff
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.
Gustus
Early maturing, firm, evenly spaced sprouts. High yield and mid green. Strong cabbage flavor. Days to maturity: 99 – 120.
Vancouver
Round, smooth, dark green sprouts set close on tall stalks. Days to maturity: 105 -120.
Igor
Tall and robust stalks. Firm and sweet bright green sprouts. Smooth and uniform 2″ buds. Days to maturity: 150.
Dominator
Dark green buttons ranging from 1.5 – 2″. Abundant around Christmas time. Days to maturity: 110.
Icarus
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.
Catskill
Extra large sprouts that grow up to 2″. Medium green color with strong stalks. Days to maturity: 85 – 110.
Evesham
Heavy, early, crops. Rich green, nutty, and robust flavor. Days to maturity: 80 – 95.
Roodnerf
Iconic Brussels sprout flavor, rich, strong and soft green to yellow color. Days to maturity: 100.
Mezzo Nano
Italian half short stalk. Full flavor, yet compact stalks. Very round buttons. Days to maturity: 110.
Dagan
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.
Franklin
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
PAN SEARED BRUSSELS SPROUTS WITH LENTILS AND KALE.
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!
Conclusion
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,
Matthew
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