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Brussels Sprouts
(Brassica oleracea gemmifera)

Brussels sprouts have the flavor of sweet, tiny cabbages. Originally grown in the thirteenth century in Brussels, Belgium. High in Vitamin C, iron, folic acid, potassium, and are nearly half protein. A proud member of the healthful cruciferous family of veggies.

To keep: Keep cool and damp for 3-4 weeks.
To preserve: Freeze or dry.

Roast in oven, blanch, or steam. Cut an "X" in base to allow heat to penetrate center without overcooking outer leaves. Great added to soups or sliced into stir-fries. Season simply with butter, mustard, lemon, olive oil, or vinegar.