Description
Brussels sprouts are a type of cabbage from the mustard family Brassicaceae that are commonly cultivated in Europe and North America for their edible buds, sometimes known as “sprouts.” Although red-leaved variants have also been created, the majority of cultivars have green sprouts. Even though they are frequently planted as annuals, Brussels sprouts are biennial plants that, when kept for two seasons, will bloom with four petals and a yellow colour. Fruits called siliques bear seeds. The plant needs a moderately chilly climate and suffers from heat.
Varieties
Catskill, Green Gems, Dagan, Diablo, Churchill, Gustus, Jade Cross, Hestia,Long Island Improved, Nautic, Mighty, Nelson, Redarling, Octia, and Tasty Nuggets are some of the varieties.
Uses
Typically, cooked Brussels sprouts are consumed, and young, little sprouts have a more delicate flavor than older ones.
Nutrition
It is 86% water, 3% protein, 9% carbohydrates, and barely any fat in raw Brussels sprouts. They provide high levels of vitamin K and C in a 100 g reference amount, as well as moderate amounts of folate and other B vitamins like vitamin B6 and critical minerals at low to moderate concentrations.
Cultivation
Full sun and rich, constantly moist soil are ideal for Brussels sprout growth. Rotating among different garden areas each season is a smart idea because Brussels sprouts and other members of the cabbage family, such as kale, collards, or broccoli, are prone to a variety of soil-borne disease.
Table
