Enjoy Organic Brussels Sprouts

Eco News Articles

Organic Gardening

Eco News

A survey indicated Brussels Sprouts were hated by most poms. But attitudes change fast. This nutricious and inexpensive member of the Brassica family is exceptionally good for pregnant women.

A survey in 2002, Poms declared they hated this much maligned vegetable, but by 2005, Brussels Sprouts had risen to 5th in popularity.

So why the change in attitude?

Brussels Sprouts can be a prolific grower, is rich in vital nutrients (especially Folic Acid for pregnant woman) and is relatively inexpensive to purchase. Chef's are embracing this easy to prepare vegetable and are providing an extensive lists of easy to create recipes, all adding to the increase in popularity.

So how do we grow and cook Brussels Sprouts?

Organic gardening...Brussels sprouts are particularly sensitive to weather conditions, so make sure that you can provide your sprouts with cool weather and plenty of fertile, organic soil that can retain moisture.

Planting Brussels sprouts

Sow your organic seeds indoors and transplant about six weeks later. Set the plants 18 - 24 inches apart in the row and make the rows 30 inches apart. Water the plants and add fertilizer immediately. You will need to fertilize your plants every two or three weeks. Early sprouts should be picked over several times so that they do not open out and become yellow or tough. The use of Bacillus Thuringiensis (BT) willhelp control cabbage worms and loopers.

Days to Harvest: 3-4 months

Days to Germinate: 3-10

Brussels sprouts are a traditional winter vegetable, and are often eaten boiled with a roast dinner. They can also be stir-fried, baked, saute or made into soup.Be aware over cooking makes the flavour strong and a lot of people do not like the beautiful brussels sprouts as they have childhood memories of grey/green over-boiled smelly shocking tasting brussels sprouts....rediscover!

Chestnuts, walnuts, hazelnuts, organic bacon - they will all complement the sprouts and lift them out of steamed tedium.

Roasted brussels sprouts

(Makes 6 servings)

1½ lbs. Brussels sprouts
organic olive oil / coconut oil
Celtic salt and ground pepper, to taste

Preheat oven to 400°.
Wash Brussels sprouts and pat dry on paper towels.
Place in a single layer on a baking sheet. Coat lightly with oil, and sprinkle with salt and pepper.
Roast for 20 to 25 minutes until brown and crisp.
Serve immediately

Brussels sprouts with ginger and tomato

400g brussels sprouts
1 tbsp coconut oil
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 fresh chilli, seeded and thinly sliced
1 tbsp fresh ginger, sliced
3 tomatoes, halved and thickly sliced
1 tbsp organic soy / tamari sauce

Peel the outer leaves from the sprouts and slice the larger ones in half. Bring a pot of water to a boil and drop in the sprouts for 30 seconds, then remove.

Heat a tablespoon of oil in a wide pan and add the sprouts and the red onion. Cook over a medium-high heat for two minutes, stirring, then add the garlic, chilli and ginger. After another minute, add the tomatoes and soy sauce, and cook for five minutes. Add a splash of water if the dish seems to be drying out.

Nutrition Information Brussel Sprouts

They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Also a good source of folacin and potassium. One serving (1/2 cup cooked) contains approximately 32 calories.

It is best to steam or briefly boil Brussels sprouts in order to preserve both the folate and the vitamin C.

Plant phytochemicals found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, a potent phytonutrient found in Brussels sprouts and other Brassica family vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.

The Smell of Sprouts!

Brussels sprout aficionados attribute the hatred of the sprouts to overcooking, which releases sulphur compounds in the vegetables that give it an unpleasant smell.

The cooking of the Brussels sprout is also the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost.

Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking. Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided.

Storing those Sprouts...
Store your Brussels Sprouts unwashed in an airtight container or plastic bag. Keep them in the refrigerator for a maximum of three days. After that, the Brussels Sprouts begin to develop a very strong flavor.

Store your Brussels Sprouts unwashed in an airtight container or plastic bag. Keep them in the refrigerator for a maximum of three days. After that, the Brussels Sprouts begin to develop a very strong flavor.

More Sprouts Trivia...
According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable; however, in 2005, a poll of 2,000 people named it as Britain's 5th favourite vegetable.

Brussels sprouts were first cultivated in Belgium, and are therefore named after its capital, Brussels.

Brussels sprouts are members of the Brassica family and therefore kin to broccoli as well as cabbage. They grow in bunches of 20 to 40 on the stem of a plant that grows from two to three feet tall.

Especially if you are pregnant, consider learning to love Brussels sprouts. A cup of Brussels sprouts supplies 93.6 mg of folic acid, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis.