Good quality Brussels sprouts are firm, compact and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly. Brussels sprouts are available year round, but their peak growing period is from autumn until early spring.
Store unwashed untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they keep about 10 days. If you freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, new research is revealing that phytonutrients in cruciferous vegetables, such as Brussels sprouts, work at a much deeper level.
Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as Brussel sprouts, broccoli, kale, cabbage and cauliflower, are associated with lower incidence of certain cancers, including lung, colon, breast and ovarian cancer.
In addition, a cup of Brussels sprouts contains a whopping 1122 IU of vitamin A plus 669 IU of beta-carotene, both of which play important roles in defending the body against infection and promoting supple, glowing skin.
Brussels sprouts, is a
hardy, slow-growing, long-season vegetable belonging to the cabbage
family. In the proper season of the year, it can be grown with fair
success in most areas of the country. In mild areas, or where there is
deep snow cover, the sprouts may survive the winter.