Brussels sprouts (Brassica oleracea L. var. gemmifera)
Cabbage family
(Brassicaceae)
Forerunner of Brussels sprouts
(illustration from 1587)
Modern cultivated variety
Source: Becker J., Gemüsebau, Paul Parey Verlag 1956; Wolf-Garten
Distribution, Yield, Use:
Distribution:
Important growing areas are West and Mid Europe, Japan,
and North America.
Prefers rich soil with good water supply, resistant to light
frost.
Yield:
70-100 dt /ha sprouts
Use:
Autumn and winter vegetable
Canned vegetables
Frozen vegetables
Sprouts contain
6-8% carbohydrate,
3-7% protein,
ca. 100 mg/100g vitamin C
Region of origin:
Region of cultivation:
Cultivation and Breeding:
The Brussels sprout was first known in its modern form in the middle of the 18th century, from Belgium. Similar types were already cultivated in the Middle Ages. In the Brussels sprout, the stem initially grows to 30-80 cm high, then the sprouts develop from the leaf axils. In modern agriculture, hybrid varieties have almost completely supplanted the mostly less uniform, free-flowering varieties.
Breeding aims:
Uniform yielding, development time and sprout quality (taste, firmness, shape, colour and size) are of importance.
Varieties for mechanical harvesting must be stable and the sprouts must develop uniformly.
Region of cultivation: 