Scientific name, Brassica oleracea var. gemmifera. Taxonomy navigation. Up › Brassica oleracea. Down Terminal (leaf) node. Common name, Brussel sprouts. Brassica oleracea var. gemmifera. Botanical Name: Brassica oleracea var. gemmifera. Common Name(s): Brussels sprouts. Categories: Fruits and Vegetables. Brussels sprout (Brassica oleracea var. gemmifera) as its name suggests, originated in Belgium, probably near Brussels. Although Brussels sprouts were.

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Little, Brown and Company. This article is about the plant. Harvest sprouts they are about two inches in diameter. In the home garden, harvest can be delayed as quality does not suffer from freezing.

Brassiva Brussels sprout has long been popular in BrusselsBelgium, and may have gained its name there.

The Son of AdventBotany ! Any surplus stem is cut away, and any loose surface leaves are peeled and discarded.

In one reported incident, eating too many Brussels sprouts precipitated hospitalization for an individual on blood-thinning therapy. According to the Triangle of U theory, B. They are grown for cabbage like sprouts that develop above the leaves on the stems. In Continental Europethe largest producers are the Netherlands, at 82, metric tons, and Germany, at 10, tons.

Brussels oleracsa has a long growing season. This page was last edited on 25 Decemberat Retrieved 19 November Provide adequate moisture by giving plants 1 inch of waterper week. Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic – or onion -odor properties. Sprouts are considered to be sweetest after a frost.


Brussels sprout | Groninger | Brassica oleracea var. gemmifera

About Alastair Culham A professional botanist and biologist with an interest in promoting biological knowledge and awareness to all. Interesting Info Olercea sprouts has a long growing season.

Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cookingor roasting. Learn how your comment data is processed. Pinch terminal bud after reaching a desired height of about 2-ft tall in northern Illinois after all sprouts have set.

A diet rich in cruciferous vegetables e. From Wikipedia, the free encyclopedia. Strip lower leaves if the sprouts are small.

University of Illinois Extension

Brassica Raphanus Cruciferous Biochemistry genera list. Sorry, your blog cannot share posts by email.

Domestication of Plants in the Old World: The harvest season lasts from June through January. Enter your email address to subscribe to this blog and receive notifications of new posts by email.

With the advent of agriculture and the domestication of wild crop plants, the people of the northern Mediterranean began cultivating wild cabbage. Prefers cool, moist conditions and has a long growing season. All articles with dead external links Articles with dead external links from July Articles with permanently dead external links Articles with ‘species’ microformats All articles with unsourced statements Articles with unsourced statements from January Commons category link from Wikidata Taxonbars with 25—29 taxon IDs.


Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety.

Side dress with fertilizer when 1 foot tall. View December 23, And yet, the humble radish Raphanus […]. Oleracae native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the 13th century near Brussels, from which they derived their name.

Researchers believe it has been cultivated oleradea several thousand years, but its history as a domesticated plant is not clear before Greek and Roman times, when it was a well-established garden vegetable. Downy mildew and black rot on seedlings in warm, moist weather.

The Brussels sprout is a member of the Gemmifera Group of cabbages Brassica oleraceagrown for its edible buds. The first written reference dates to Its high tolerance for salt and limeand its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffslike the chalk cliffs on both sides of the English Channel[1] and the windswept coast on the western side of the Isle of Wight.

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