Brussels sprouts is a close relative of the cabbage. Brussels sprouts develop as enlarged buds on
a tall stem, one sprout appearing where each main leaf is attached. The ‘sprouts’ are cut off, and in most cases
are packed in small containers. Most
Brussels sprouts are produced in California, New York, and Oregon and some are
imported. Although they are often
available about 10 months of the year, peak supplies are from October through
December. When buying look for a fresh,
bright-green color, tight fitting outer leaves, firm body and freedom from
blemishes. Avoid those with yellow or
yellowish-green leaves or leaves which are loose, soft or wilted. Small holes or ragged leaves may indicate
worm injury.
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