Brussels Sprouts – Plant, Grow, Eat – It’s Just That Simple – Read and smile

Stop… wait a minute and Read on before click that little [x] on top of this page!

Brussels sprout is a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look and even taste a lot like miniature cabbages.

Brussels sprouts grow best in heat ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Harvest your Brussels sprouts 90 to 180 days after planting. Look at your seed package for planting to harvest growing season information.

The edible sprouts grow like buds in helical patterns along the side of long thick stalks of approximately 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts should be picked by hand in which case several harvests are made of 5 to 15 sprouts at a time or by cutting the entire stalk at once for processing depending on variety. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb), commercial yields is approximately 900 g (2.0 lb) per stalk. In the home garden, sprouts are sweetest after being exposed to a good, stiff frost.

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli and kale. They contain a good amounts of vitamin A, vitamin C, folic acid and dietary fiber. {Some say they will help protect you against colon cancer, because they contain sinigrin.

Cooking methods include boiling, steaming and roasting; however, boiling results in significant loss of anticancer compounds. It is important not to overcook Brussels sprouts this will render them gray and soft. Overcooking releases the glucosinolate sinigrin, which has a sulphurous odor. That odor is the reason many people profess to dislike Brussels sprouts, having only tried them overcooked. Generally, six to seven minutes boiled or steamed is enough to cook them sufficiently.

40 Bacon and Brussels sprout recipes

Husbands and Kids will love this Brussels sprout recipe. Posted by Elise on Nov 15, 2005
brussels sprouts recipe1
Quick, easy and delicious


1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed (fresh squeezed lime juice works well and gives your sprouts a entirely different flavor)
1/4 cup toasted slivered almonds


Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. {Do Not Over Cook Your Sprouts.} They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.

Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes.{Do Not Over Cook Your Sprouts.} Salt and pepper to taste, while the brussels sprouts are cooking. {Caution: Do not overcook your sprouts!} Overcooked brussels sprouts are bitter and are the main reason why some people don’t like them.

Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. It’s just that simple and easy. Serves 6-8.

Why is common sense so uncommon?
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4 responses to “Brussels Sprouts – Plant, Grow, Eat – It’s Just That Simple – Read and smile

  1. Thanks! this is going into my snippets!
    Any advice on storing them? freezing them?
    Do they get hung? Looks like they are in the picture.


    • Hello and thanks for finding time to visit my humble little blog.

      As for storage of Brussels sprouts, I have had good luck pickling, dehydrating, canning and freezing them.
      However I think freezing is by far the easiest and it’s produces good results with minimum time and effort.

      Brussels sprouts love cool weather and if you have a long cool, damp fall your sprouts will be every bit as productive as the photograph on my blog. Here {southwest Oklahoma} most years we go from to hot to well below freezing in a very short time most years and my sprout season is usually not that productive but still worth the time and effort. Happy Gardening ~~~Pobept


  2. My husband wants me to try brussels sprouts this year so I may just have to go for it!


  3. I’m going to try my hand at brussel sprouts this year. I tried them for the first time in my life a few months ago, and LOVED them! They totally get a bad rep. 🙂


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