Our Brussels

Brussels Sprout Beginnings

Ancient Romans were the first to cultivate a form of Brussels sprouts as they were native to the Mediterranean region.  In the period of Ancient Roman times, Brussels sprouts grew as loose clusters of leaves. Over the centuries, the small leafy clusters were bred into more compact, formed sprouts. In the 16th century, in Brussels, Belgium, the small sprouts became popular enough to earn their current moniker, Brussels sprouts.

Their ability to grow in cool, moist climates of northern Europe and their high-yielding stalks meant that Brussels sprouts could be farmed and harvested in a variety of locations. Brussels sprouts quickly spread throughout Europe, and it is believed that they were introduced to the United States when the French brought them over as they settled in Louisiana.

Brussels sprout plants are started in a nursery before they are transplanted into the field. After being germinated, Brussels sprout seeds take 5-8 days to sprout. It takes 240 days from the greenhouse planting to the first harvest: 65 days in the greenhouse combined with 175 days in the ground. The sprout head is formed by individual sprout leaves folding on one another. The plant may grow anywhere from two to three feet tall.

When the Brussels sprout reaches maturity, they are harvested.

The outer leaves are cut to gain access to the interior stalk. Brussels sprout fields may have two to three picks to harvest all sprouts, which “size up” on the stalks at different times. Brussels sprouts stalks can be harvested by hand or machine.

Brussels sprouts have many uses, including side dishes, salads, stir-fries, as a snack, or in pasta and risotto.

Because of their many uses, they are a versatile veggie and can be cooked in many ways.

Roasting Brussels sprouts brings out their natural sweetness and adds a charred flavor. Toss sprouts in olive oil and your favorite seasoning and roast in the oven until crispy and caramelized. Brussels sprouts can be enjoyed whole, sliced in half, and shredded. Their leaves can also be prepared in various ways.

Sauteing gives the sprouts a slightly charred exterior and soft interior. Heat your skillet and add butter or olive oil and sprouts. Add some seasonings for extra flavor.