Brussels sprouts have a mild and nutty flavor. These small, cabbage-like vegetables are versatile and can be roasted, sautéed, or even eaten raw in salads. They add a delicious crunch and earthy taste to a variety of dishes.
Brussel sprouts thrive when grown alongside carrots, beets, cucumber, lettuce, spinach, tomatoes, peas, onions, beans, celery, and radish
Pest
Cabbage worms, flea beetles, thrips, slugs, and aphids
Watering
Brussels sprouts thrive in well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging and root rot.
Harvesting
When harvesting Brussels sprouts, start picking the bottom sprouts first as they mature earlier. Twist or cut off the sprouts from the stem. Harvest regularly before they become too large or overripe. Store harvested Brussels sprouts in a cool, dry place or in the refrigerator for freshness.
Culinary/ Uses
Brussels sprouts offer a variety of culinary possibilities. They can be roasted with oil, salt, and pepper for a caramelized flavor, sautéed with garlic and onions for a savory side, steamed until tender-crisp and served with butter and lemon, or grilled until charred for a smoky taste. Stir-frying with other veggies adds depth to their flavor, while shaving them thinly and using them raw in salads provides a crunchy texture. Brussels sprouts can also be braised in broth or wine until tender or pickled in vinegar and spices for a tangy treat.
