CRUCIFERS: BRUSSELS SPROUTS.

Cabbage and Friends                                                                                           © by Ruth Zachary

THE MUTANT CRUCIFER   (no image of Brussels sprouts available)

 

Brussels sprouts are a high nutrient vegetable, that researchers believe came from a kind of Kale, known as Flanders kale. They think a spontaneous mutation resulted in small cabbage like structures along the stalk.

Brussels sprouts became popular in England and France by the late eighteenth century. Thomas Jefferson brought the vegetable to the USA in 1812.

Many people do not like the taste of Brussels sprouts because of the bitter chemicals in the small heads,  sinigrin and progoitrin, but the health benefits are reason enough to eat them. Also, properly prepared, the bitterness can be reduced.

Select the bright green sprouts with tightly wrapped leaves. Avoid those that are wilted, yellow or have a strong cabbage odor, as they would have been harvested long before and will have lost most of their natural sugars and nutrients.

Brussels sprouts are credited with killing more human cancer cells than all other crucifers, effective against cancer of the breast, pancreas, stomach, prostate, and lung.

Frozen sprouts retain only 20 percent of their original nutrients. Treat them the same as you would treat broccoli. Refrigerate as soon as you get them home, eating that day or the next. Rinse and trim the stem just prior to cooking.

Steam on the stove top for six to eight minutes, depending on their size. Taste to check if done. Sprouts should be tender, but crunchy. Do not overcook. Toss with butter, olive oil, or vinaigrette, with salt and pepper. Serve with cream sauce or ranch dressing. Brussels sprouts are also excellent roasted in the oven, sautéed in olive oil and garlic, or occasionally in duck fat.

(Information from Eating on the Wild Side, by Jo Robinson. Little, Brown , and Company, Publisher.) Available on Amazon.