Brussels sprout

Brussels sprout
Brussels sprout
	Brussels sprouts, cultivar unknown
Species	Brassica oleracea
Cultivar group	Gemmifera Group
Origin	Brussels, year unknown
Cultivar group members	unknown

This article is about the plant. For the pencil game, see Brussels Sprouts.

The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy green heads, which resemble miniature cabbages. The name stems from the original place of cultivation, not because of the vegetable's popularity there.

Grammatical usage

The term Brussels sprout is a countable noun. Alternative spellings include Brussels sprouts, Brussel sprouts and Brussel sprout. (Collins Cobuild English Language Dictionary, 1991) However, linking the name with the Belgian capital of Brussels would argue against dropping the "s" in the first word.

Cultivation

During the sixteenth century they enjoyed popularity in Belgium eventually spreading throughout Europe.^[1] Cultivation exists in the United States as well with certain coastal areas of San Mateo, Santa Cruz and Monterey Counties of California being one production unit.

Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner, particularly at Christmas. They can also be stir-fried or made into soup. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable; however, in 2005, a poll of 2,000 people named it as Britain's 5th favourite vegetable.^{[citation needed]} Brussels sprout afficionados attribute the hatred of the sprouts to overcooking, which releases sulphur compounds in the vegetables that give it an unpleasant smell.

The cooking of the Brussels sprout is also the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour. Stir frying is also an option. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking. Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided.