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Michigan Fresh

Michigan Fresh

Date: February 10, 2018 | By Katherine E. Hale, MSU Extension Educator

Using, storing and preserving Brussels sprouts

Recommended varieties - Jade Cross and Oliver

Interesting facts

  • Members of the Cruciferae plant family and the genus Brassica, Brussels sprouts were named for Brussels, Belgium.
  • Brussels sprouts are good sources of vitamins A, B and C, and niacin, iron and calcium.
  • The vegetable is similar to cabbage in shape and taste but has a milder flavor.

Tips for buying, preparing and harvesting

  • Select sprouts that are bright green and uniform in size to allow for even cooking. Small, firm, compact sprouts are the best choice.
  • Prepare by steaming, parboiling or oven roasting with olive oil.
  • Harvest when they are firm and 1 to 2 inches in diameter; begin picking from the bottom of the plant. Harvest before the first severe frost.

Yield

One pound makes six servings.

Storage and food safety

  • Wash hands before and after handling fresh fruit and vegetables.
  • Do not wash or trim before refrigerating. You can store Brussels sprouts in a perforated plastic bag for up to a week.
  • Brussels sprouts preserve well when pickled. For pickling recipe, visit http://edis.ifas.ufl.edu/he291. If you don’t pickle them, then freeze them.
  • Freezing
  • To freeze, select green, firm and compact heads. Make sure the heads are free from insects. Trim and remove the coarse outer leaves. Wash thoroughly.
  • Sort into small, medium and large heads. Water blanch the small heads for three minutes,
  • Medium heads for four minutes and large heads for five minutes. Cool promptly in ice water. Drain and package, leaving no headspace. Seal and freeze.

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