It wasn't until many years later that I stumbled upon the secret to enjoying Brussels sprouts - never overcook them! As Brussels sprouts simmer, a sulfur compound is unleashed, and the longer they cook, the more that infamous odor intensifies. Properly preparing Brussels sprouts eliminates this sulfurous affliction and transforms them into a delectable dish.
Could it be that our genetic makeup plays a role in the great Brussels sprouts divide? It's entirely possible.
In 2011, the renowned Eden Project in the UK's Cornwall delved into this culinary conundrum. Researchers uncovered a genetic explanation for why some adore Brussels sprouts while others recoil in disgust. The key player here is a chemical compound known as phenylthiocarbamide (PTC), which imparts a bitter taste to those who possess a specific gene variation. This fascinating study pinpointed the TAS2R38 gene as the culprit, working in tandem with PTC to create a bitter sensation on the palate. Astonishingly, roughly half of the global population carries a mutation of this gene. In other words, the fortunate half with the mutated gene cannot detect the bitterness, and I count myself among them, as I've come to relish properly prepared Brussels sprouts.
Brussels sprouts will never be universally adored. They remain a divisive vegetable, causing a culinary chasm that separates those who revel in their unique flavor from those who would rather steer clear.
As the fall harvest season rolls around, you may find yourself with an abundance of Brussels sprouts from your garden or the local market. While they're delightful when fresh, preserving these miniature cabbages can ensure you savor their deliciousness throughout the year. From freezing to pickling, there are several methods to home-preserve Brussels sprouts and keep their goodness intact.
- FREEZING - Freezing Brussels sprouts is one of the easiest and most popular methods of preservation. Follow these steps for optimal results: National Center for Home Food Preservation
- PICKLING - Pickled Brussels sprouts add a delightful tangy twist to your pantry. Try out this recipe: National Center for Home Food Preservation
- DEHYDRATING - Dehydrating Brussels sprouts is a space-saving method that results in crispy, nutritious snacks. Follow these steps:
- Preparation: Clean, trim, and cut the Brussels sprouts into thin slices or halves.
- Blanching: Blanch the slices for a few minutes to preserve color and nutrients, then cool them in ice water.
- Dehydrating: Arrange the blanched Brussels sprouts on dehydrator trays and dry them according to your dehydrator's instructions. This can take several hours.
- Storage: Once completely dehydrated, store the crispy Brussels sprouts in airtight containers in a cool, dry place.
Preserving Brussels sprouts at home allows you to enjoy their flavors and nutrients year-round. Whether you prefer the crispness of frozen sprouts or the tangy kick of pickled ones, these preservation methods ensure that you won't have to wait until the next harvest season to savor these delightful green gems. So, roll up your sleeves and start preserving your Brussels sprouts today!
- Author: Steven Fennimore
Hello
We have been evaluating several herbicides on direct-seed Brassica vegetables: Bok choi, broccoli raab, collard greens, mizuna, mustard greens and radish. We also have evaluated several herbicides in transplanted Brussels Sprouts and Kale. Most of these crops appear to be quite tolerant of Dual Magnum.
The individual trial reports are attached.
2020.01 IR-4 bokchoi raab Report 012121
2020.02 IR-4 collards & mizuna report 012121
2020.03 IR-4 mustard green & radish report 012121
2020.04 .05 IR-4 Zeus Trans Brassica Report 012121
- Author: Sherida Phibbs
It was not until years later; I discovered the proper way of preparing Brussels sprouts. Do not overcook them! As Brussels sprouts cook a sulfur compound is released and the more this vegetable cooks the odor intensifies. When you properly prepare Brussels sprouts, you eliminate the sulfur odor.
Is it possible that the reason it is disliked by half of the population be genetic? Possibly.
UK's Cornwall world-renowned Eden Project did a study back in 2011. Scientists discovered a genetic reason why possibly people love or loath Brussels sprouts. It contains a chemical called phenylthiocarbamide (PTC) which tastes bitter to people who have a variation of a certain gene. This study revealed that the gene that controls the taste sensitivity (TAS2R38) along with the PTC gives bitterness to the tongue. The research found that around fifty percent of the world's population have a mutation of this gene. Meaning, the lucky half with the mutated gene do not taste the bitterness. Apparently, I have this mutated gene because I enjoy a properly prepared dish of Brussels sprouts.
Bottom line, Brussels sprouts are not everyone's cup of tea.
Visit our Edible Garden page on our website for information on growing Brussels sprouts.
- Author: Alejandro Del Pozo-Valdivia
On Wednesday October 9th, a Brussels sprout plant sample was submitted to our Entomology laboratory for insect identification.
At the naked eye, we observed some webbing and specks on the leaf (See Fig. 1).
Fig. 1. Leaf of Brussels sprout showing some webbing and 'specks'. Affected areas are highlighted with the yellow circles.
Under magnification, we were able to see eggs, nymphs and adults of the two spotted spider mite (TSSM), Tetranychus urticae (See Fig. 2). Adults of these specimens have the two black spots on the lateral sides of the anterior end of the podosoma, the area located below their mouth parts.
Fig. 2. Eggs, nymphs and adults of two spotted spider mites on the leaf of Brussels sprout.
TSSM is one of the most polyphagous mites, having several host plants around the world. Females disperse by putting silk strands right after mating and before producing eggs. Dispersing females climb to the top of the plant and specimens are carried out by the wind. This phenomenon called ballooning, aids mites to float through the air and disperse longer distances to reach favorable host plants.
It is highly advised that Brussels sprout growers and PCAs walking this crop, pay close attention to leaves within the canopy to potentially identify the presence of TSSW in this crop.
If you believe you may have TSSM in your Brussels sprouts, please send us a plant sample at 1432 Abbott St. in Salinas for confirming identification (free service), or call us at 831-759-7359 to obtain additional information on this pest.
- Author: Christine Casey
Winter crops are finished and our spring plantings are coming along nicely. Here's a wrap-up of what we grew this winter:
Bok choy
You'll find lots of information about this crop in a previous post. As you can see, bok choy remains fresh and ready to harvest even after it has bolted (the term used for cabbage family members that have flowered). Healthy food for us and the bees = win-win!
Brussels sprouts
This California specialty crop is delicious sautéed in olive oil with a bit of seasoning. Again, we let ours bolt to provide a nutritious winter pollen source for our bees. Most US production is in California and is concentrated along the coast; the cool, foggy weather there is perfect for this crop. Value in 2015 was nearly $24 million.
Brussels sprouts are high in vitamins C, K, and some B vitamins. Like other cabbage family members, they contain sulforaphane, a compound that may have anti-cancer properties. Steam or stir-fry Brussels sprouts to ensure the highest level of this chemical.
Cauliflower
Several cauliflower varieties are available for purchase at the market or for production by the home gardener. California produces most of the cauliflower consumed in the US, with production along the coast and in the Inland Empire. Crop value in 2015 was $309 million. It is very nutritious: it's a source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6.
Here you can see one head ready for harvest and how the part we eat is actually flower buds. By growing a few extras to flower for the bees we can all have a nutritious meal! The purple variety 'Graffiti' gets its color from the plant pigment anthocyanin, which is high in antioxidants.
Fava bean
You'll find lots of information about this crop in a previous post. The expanding fava bean pod still has remnants of the flower attached, which shows nicely how pollination of the ovary at the base of the flower leads to development of the produce we harvest.
For more recipes, check out this helpful reference guide prepared by the Yolo County Department of Agriculture and funded by the California Department of Food and Agriculture.