Brussels Sprouts, as we know them, were grown possibly as early as the 1200s in what is now Belgium, although they were likely cultivated in ancient Rome, possibly having been developed from a wild cabbage or kale. Brussels Sprouts are part of the Brassica family, the largest of the vegetable families.
The first written reference dates to 1587, where they were grown near Brussels, Belgium. During the 16th century, Brussels Sprouts enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Used as fall and winter greens in Europe, they were introduced to America in the 1850s.
When cooked properly, fresh homegrown Brussels Sprouts are delicious. Slowly pan roasted, Brussels Sprouts are deeply nutty with a slightly sweet flavor that is enhanced by roasting them with a small amount of bacon, butter and dressed with a garnish of hard grating cheese. Another great preparation is lightly steamed served with a touch of Hollandaise sauce.
Check out these recipes using Brussels Sprouts - Classic Pan-Roasted Brussels Sprouts and Roasted Brussels Sprouts with Maple-Dijon Dressing
Approx 100-150 seeds per pack.