Brussels sprouts were initially grown in Belgium, as the name implies, and then expanded around the globe. They’re grown in a variety of continental European, Eurasian, and Western nations. Brussels sprouts, like some other cabbage varieties, are indigenous to the Mediterranean area.
They initially emerged in northern Europe around the 5th century, and were subsequently grown in the 13th century around Brussels, Belgium, from where they got their identity.
Brussel Sprouts Origins and Etymology
Gemmifera (or lowercase and italics gemmifera as a variety name) is the Latin word for gemmiferous (bud-producing). Brussels sprouts are believed to have started near Rome, but they truly took off in Belgium in the 16th and 17th centuries when they were famous as a vegetable crop. Brussels sprouts were given the name they have today because of this event.
About 1800, French immigrants introduced Brussels sprouts to Louisiana, in the United States and industrial cultivation started in 1925. As part of the booming frozen food sector, Brussels sprout manufacturing relocated to California’s central coastline in the 1940s.
History of Brussel Sprouts
Brussels sprouts’ forerunners were most likely grown in Roman Times in Ancient Rome. Brussels sprouts, as they can be now called, were first produced in what became Belgium in the 1300s. The earliest written mention may be found in the year 1587. They were prevalent in the southern most parts of the Netherlands all throughout 16th and 17th centuries, and their appeal later expanded to the colder portions of Northern mainland Europe.
Brussels sprouts are cruciferous vegetables that pertain to the very same family as broccoli, cabbage, collard greens, kale, and kohlrabi (they belong to the family Brassicaceae; old name Cruciferae). There are a variety of cultivars accessible, some of which are purple in color, including ‘Ruby Crunch’ or ‘Red Bull.’
Purple Brussels sprouts are the result of a cross between purple cabbage and standard green Brussels sprouts produced by a Dutch botanist in the 1940s, generating a variant with a few of the purple hues of red cabbage and more sweetness. The compounds that make Brussels sprouts unpleasant were discovered by Dutch scientist Hans van Doorn in the 1990s.
This allowed Dutch seed firms to cross-breed low-bitterness, archival types with current high-yield species, resulting in a considerable rise in the vegetable’s appeal throughout time recently. 90 to 180 days after sowing, crops are ripe for harvesting. The safe to eat sprouts emerge in helical formations all along sides of tall, thick stems that range in height from 60 to 120 cm (24 to 47 in), developing over many weeks from the bottom to higher section of the stalk.
Based on the type, sprouts can be harvested by hand into bags, in which case many harvests of five to fifteen sprouts are produced at once, or by chopping the whole stalk one by one for treatment, or by automated harvester. Even though the industrial output is at 900 g (2 lbs.) per stem, each stem may yield 1.1 to 1.4 kg (2.4 to 3.1 lbs.).
Brussels sprouts are a typical winter-stock vegetable in temperate areas of northern latitudes, with harvest season ranging from September to March. Harvesting may be postponed in the home garden since freezing has no effect on quality. After a frost, sprouts are said to be sweetest.
Some Of Our Favorite Brussel Sprout Recipes
How To Clean & Roast Brussel Sprouts
From Clean & Delicious: Simple and tasty.. Roasted brussels sprouts are hands down the most delicious way to eat this nutritious veggie…
Brussel Sprouts With Pancetta & Chestnuts
From Gordon Ramsay: Great recipe for Thanksgiving, Christmas or any holiday. In this clip Gordon fries the Brussel sprouts in a pan. Can also be roasted in the oven on a baking sheet..
Kung Pao Brussel Sprouts Recipe
From Delish: Very popular veggie dish in asian cuisine… Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.