Foods of England - Brussels Sprouts (2024)

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Foods of England - Brussels Sprouts? ›

Foods of England - Brussels Sprouts. The Brussels sprout is a cultivar of wild cabbage, first found, not in Belgium, but in the Netherlands in the 16th Century. In its first appearance by name in an English cookery book, Acton 1845, they are boiled for only 8 to 10 minutes.

The precursors to modern Brussels sprouts were grown in Ancient Rome, but the sprouts we're familiar with were first cultivated back in the 13th century, in what is now Belgium. It is thought that the vegetable is named after the Belgian capital, where they became a popular crop in the 16th century.

Sprouts were still much of a novelty well into the 19^th century. However, their appearance in late autumn made them an ideal fresh vegetable for the table just as the idea of having a large feast to celebrate Christmas Day was taking root in Victorian sensibilities. They were a match made in heaven, at least for some.

Brussels sprouts belong to the brassica family, along with broccoli, kale and cabbage, and are typically in season during the winter, although you may start to see them as early as October. Brussels sprouts enjoy a long season in the UK, until March.

Brussels sprouts resemble small cabbages. They are firm and bright green in color. They are believed to have originated from Brussels, Belgium.

Brussels sprouts

Love them or loathe them, the British eat more sprouts than any other European country. From the family Brassicaceae, the same family as cabbage, they are widely grown in Europe and North America. Although they look like tiny cabbages, they grow in a different way.

In Continental Europe, the largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdom has production comparable to that of the Netherlands, but its crop is generally not exported.

A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.

Christmas dinner in the United Kingdom usually consists of roasted turkey, stuffing, gravy, pigs in blankets, bread sauce, redcurrant jelly, roast potatoes; vegetables (particularly Brussels sprouts, broccoli, carrots, and parsnips) with dessert of Christmas pudding, mince pies (both served with brandy butter, custard ...

Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't. As with all vegetables, wash the trimmed sprouts in clean water before you cook them.

Can you eat Brussels sprouts raw? ›

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century. 2. Brussels sprouts are members of the cabbage family. They look like Barbie-size cabbages 3.

There are also nutritional differences - cabbage has fewer calories than Brussels sprouts, but also fewer nutrients, with sprouts containing higher concentrations of vitamins A and C, Folic Acid, Potassium, Magnesium and Phosphorus.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

They are not native to the United States, and they are not know to grow in the wild. In 1800, the French introduced Louisiana to Brussels sprouts. New York and California are the leading growers in the US, with the Netherlands and European countries also growing sprouts.

They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop. 2. The Brussels sprout was introduced to North America by 18th century French settlers in Louisiana.

Broccoli, kale, cauliflower, and Brussels sprouts may look vastly different from each other, but they all evolved from the same plant species: Brassica oleracea. In each place that B. oleracea was introduced, farmers bred for a different edible part of the plant.

Morocco sharply increased exports of many vegetables, fruits, and berries to the British market, including a rise in exports of Brussels sprouts. Since then, imports of Moroccan vegetables into the country have been growing and volumes of supplies have demonstrated a new record every year.