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Brussels sprouts take on the accompanying flavors which gives them more depth and appeal while also bringing sweetness to the Brussels sprouts. The best methods for cooking Baby Brussels sprouts are braising, baking, grilling or pan-roasting. When prepared raw they are best shaved thin and served as an accompaniment to a salad or first course. The average consumer, however, wouldn't know the difference among any of these varieties in taste or appearance.īrussels sprouts can be eaten raw or cooked. Each variety has its own seasonal preference during the fall and winter to appear. Five common types of Brussels sprouts include Rampart, Content, Oliver, Rowena and Valiant. Modern cultivars of Brussels sprouts have been developed to remove the bitterness that they have been historically associated with. The Brassicaceae is an economically important food plant family known as the mustard plants, crucifers and cabbages. They are the axillary buds of the plant which grow progressively from an upward sprouting stem. Younger Brussels sprouts carry a sweeter more palatable flavor.īrussels sprouts on the stalk are available during the spring, fall and winter months.īrussels sprouts, botanical name Brassica oleracea, belong to the Brassicaceae family. They offer the flavors of the lean grass and raw nuts along with cruciferous bittersweetness. Their leaves range from sea green to fern green, some varieties featuring blushed violet red tips. The sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature. The sprouts appearance and flavor, however remain the same. The stalk provides a source of post-harvest nutrients for the sprouts, allowing the Brussels sprouts to retain their livelihood and moisture longer. The Brussels sprouts stalk is edible, but requires longer cooking to generate favorable flavor and texture. There is little difference between a Brussels sprouts stalk and loose Brussels sprouts.