Brussels Sprouts
Brassica oleracea var.gemnifera

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Nutritionally Rich In These Nutrients
In their raw state, this vegetable, is high in vitamin C and B1. Prolonged cooking will destroy the vitamin C content.

Harvested
This vegetable reuires a long, cool growing season and can survive in freezing temperatures. Available locally from September to November.

Selection Tips
Fresh sprouts are bright in appearance and have a good green color. The sprouts are firm and compact.

Best Way to Store
Best used fresh, but can retain nutrients for up to one week. Refrigerate in plastic bag unwashed. Can be frozen for longer storage by blanching and rinsing in cold water, draining and placing in airtight container.

How to Prepare
Clean and prepare by cutting off the tough bottom part of the stem and remove any leaves. Vegetable can be boiled, steamed or marinated overnight with dressings for salads.

Recipes Best Suited for
Soups, stews, dressings, salads.

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