Brussels sprouts - set of 5 pieces

Brussels sprouts were first grown around 1500 in the vicinity of Brussels. This is why in French people still speak of "Choux de Bruxelles", in English of "Brussels sprouts".

The 'sprouts' we eat are actually highly developed axillary buds. If left unplucked, the leaves develop into 'florets'.

PLANTS:
In the past, only seedfast varieties existed. These have a pyramidal sprouting habit, i.e., the sprouts develop from bottom to top and must be harvested in several passes.

Nowadays, however, hybrid varieties are almost exclusively planted (especially in professional cultivation). These varieties not only have excellent and uniform sprouts but also a so-called "cylindrical sprout setting". This means that the sprouts on the bush all ripen simultaneously.

CULTIVATION TIPS:
-Brussels sprouts require undisturbed and smooth growth.
-Although sprouts grow well on most soil types, sandy loam and light clay soils are best.
-A good soil structure and water balance are necessary.
-Before starting your cultivation, provide a good base fertilizer and sufficient lime, preferably use organic fertilizers.
-Plant your cabbage plants in full sun and give them plenty of space: planting distance 60 x 60 cm. If you plant them further apart you will get coarser sprouts, but the hybrid varieties will also develop pyramid-shaped.
-Halfway through the cultivation, at sprouting time, it is best to add some extra fertilizer.
-Be careful with nitrogen, too much nitrogen results in a lot of leaves and loose sprouts.
-Since the plants can grow up to one meter high, it is best to prune them at the bottom, so they stand firmer.
-In order to obtain an even ripening, the head can be removed from the plant at the end of the cultivation.
-Remove loose sprouts as soon as possible.
-Harvesting is done by taking the sprout between thumb and forefinger and break them loose at the stem.
-If you want to harvest sprouts during frost, it is best to cut the cabbage plant at the base and let it thaw in a cool place, then pick the sprouts.

CULINARY:
Cooking Brussels sprouts: remove the outer leaves of the sprout until it is bright green and cut the hard part of the stalk. Notching them at the bottom makes them cook more quickly.

Don't overcook Brussels sprouts, they are best when they are al dente, still a little crisp. Brussels sprouts can be kept in the refrigerator for about a week. As soon as they have been cleared, it is better to cook them immediately.

PROBLEMS AND DISEASES:
-Cabbage fly: lays eggs at the base and the larvae attack the main root. Prevent this by placing a cloth over the plants.
-Caterpillar infestations.
-Tuberous foot: irregular swellings at the roots which prevent the plant from absorbing nutrients. Cause is insufficient fruit rotation or too wet soil. To prevent infestation it is necessary to have a good fruit rotation (1/4 year).