The Family Kitchen Gardener (1856)/Brussels Sprouts
BRUSSELS SPROUTS.
Brássica oleràcea, var.—Chou de Bruxelles, Fr.—Sprossen. Kohl, Ger.
This variety of the Cabbage is supposed to have originated from the Savoy. It is a celebrated vegetable in Europe, especially near Bruxelles and other large towns in Flanders, where, from October to April, it is an every-day dish on the table of both the rich and the poor. Till recently very little attention has been given to it in this country.
Culture.—Sow the seed in April, and transplant in June, or July, in the same manner as Broccoli. The leaves of the plant are similar to the Savoy, crowning a stem about two feet high, from which grow out numerous little cabbages of from one to two inches in diameter. After the sprouts have been frosted (which is necessary to their perfection) they may be gathered. Immerse them in clear water for an hour, and cleanse them from dust and insects; then boil them quickly for about twenty minutes, using plenty of water. When soft, take them up and drain them well. They are then to be put into a stew-pan with cream, or with a little butter thickened with flour, and seasoned to taste, stirring them thoroughly. They may be served up to table with tomato sauce, which greatly heightens their flavor: or seasoned with pepper and salt, and eaten with any sort of meat. As this vegetable is comparatively little known, I have made these observations with a view of encouraging its culture. Plants for seed should have their tops cut off, and the little cabbages allowed to shoot, from which the seed is more perfect. It will keep fresh and sound in a dry place three years, but when grown for that object should not be near any other sort of Cabbage.
