Harvesting Brussels Sprouts

Roasted, steamed or shredded into slaw, Brussels sprouts have gained greater appreciation over the past few years.  But like any vegetable, proper harvesting, storage and preparation is key to obtaining the best flavor and nutrition.

Brussels sprouts have the best flavor when harvested in cool weather and even better after a light frost or two.  The sprouts grow above each leaf along the stem. Harvest when the sprouts are firm and about 1 to 2 inches in diameter. Start from the bottom and work your way up the stem as younger sprouts reach full size.  Or remove the whole stalk at the end of the season. Store in a cool location or the refrigerator.

I like them steamed and plain, but find most people prefer to dress them up a bit. Try sautéing or grilling to caramelize the natural sugars for a sweeter flavor that reluctant eaters may find more pleasing.

A bit more information
Roast or grill Brussels sprouts by tossing in olive oil, salt and other seasonings you prefer. Roast for 15 to 20 minutes in a 425° oven or in a grill basket, turning halfway through the roasting time.

Tags

vegetables harvest brussels-sprouts

Related

Audio

Use Row Cover for Chemical-Free Insect Control

Audio

Fruit and Vegetable Prints

Audio

Red Brussels Sprouts Varieties Add Color to Your Meals

Audio

Kalette

Audio

Nutritious Kohlrabi for Cool Season Gardens

Audio

Chemical-Free Control of Japanese and Bean Beetles on Beans

Audio

Year of the Salad Greens

Audio

Cancer Fighting Vegetables

Audio

National Garden Bureau Declares the Brassica Family the 2017 Edible of the Year

Audio

A Few of the AAS Vegetable Winners

• ← Previous
• 1 (current)
• 2
• Next →