The Winter Gem of the Garden

There is a gemstone growing in winter gardens, ready to harvest about Christmas time. The brussels sprout loves the cool weather the PNW offers and is growing happily while everything else is laying in dormancy or harvested, the brussels sprout continues to plump and develop as it soaks up the ideal climate.

Brussels sprouts resemble a tiny cabbage and enjoy the same lineage, with leafy green edible buds. The were first cultivated in in the 13th century in Brussels, Belgium giving them their namesake (Washington Department of Agriculture, 2023). There are multiple varieties, ranging from large to small and green to purple in color. Anyone you choose is a delicious treat and offers a surprising boost of nutrients to the diet.

Jade Cross is a mildly sweet nutty arity with bright green sprouts that love the cool weather. The classic Long Island Improved is a medium sized one that is tender and sweetens as it cooks. Diabolo is a bright purple variety and a standout in the garden. Lastly, the Rubin has a deep red hue and is milder in flavor with visual appeal.

If you fall in love with the idea of trying them, consider starting seeds twice a year in January and July to successfully harvest two wonderful batches a year in the coolest season when everything else lays fallow.

The nutritional value of a brussels is outstanding and there is a reason grandma wanted you to eat them. This low-calorie veggie promotes immunity and strong bones, while helping in healing. One can receive 100% of their daily recommended amount of Vitamin C and K from one serving of these gems. In addition, they are filled with other vitamins such as A to help with eye health and manganese to aid in metabolizing.

The culinary use of the brussels is the most surprising and diverse. The long-awaited veggie takes up to one hundred days to mature, but it is worth the wait and the perfect gift for Christmas dinner. Served roasted, braised, sauteed or in a salad, the brussels are a delight offering a nutty and sweet crunch variety for the table.

Balsamic Glazed Brussel Sprouts

¼ cup olive oil

3 TB balsamic vinegar

1 TB honey

1 ¼ tsp sea salt

3 garlic cloves, grated.

3 strips bacon, cooked and crumbled

2 lb. brussels sprouts, trimmed, halved and quartered

Preheat oven to 425. Mix all ingredients together in a bowl tossing to coat all brussels well. Place on a baking sheet and season with freshly cracked black pepper. Roast until browned and tender, 25-30 minutes. Sprinkle with additional sea salt.