Brussels Sprouts can be steamed, boiled, or roasted, but no matter how you cook them they are high in vitamins and minerals.
They are also unusually high in protein for a vegetable, and eating them fills you up without fattening you up.
The weird little buggers grow on bushes 2 to 3 feet tall that take a long time to mature. You’ll need to harvest them before it gets too hot. Around here we harvest them in Janury, February, and again in November and December, which is also when to look for them in your CSA box or at the farmers’ market if you aren’t growing them yourself.
Brussels sprouts are rich in vitamin C and K and have a lot of folic acid and dietary fiber. This along with sinigrin, which is found in all cruciferous plants such as cabbage, cauliflower, kale, and broccoli, can help with the prevention of many types of cancers, especially colon, liver and breast. Here’s the scientific data on the Brussel sprout’s nutrition.
Brussels Sprouts take about two and a half months until harvest. Plant transplants in full sun, at least 8 hours. Space the transplants 18 inches apart with 36 inches between rows. They need about one inch of water a week. And since they take so long to mature, they need a bit more attention than normal. Watch out for cabbage worms. Harvest before it gets too hot.