Organic Brussels sprouts - Groningen

Seeds:  30  / Botanical name:  Brassica oleracea var. gemmifera

Sweet and slightly bitter stir-fried vegetables from the former Spanish Netherlands

Groninger is a reliable and productive variety that produces large, densely packed, and sweet-tasting sprouts. The round, firm sprouts form in the leaf axils of the 80 to 100-centimeter-tall stalks.

Natural habitat:  The first evidence of Brussels sprout cultivation dates back to 1587 in what was then the Spanish Netherlands, now Belgium.

In the kitchen:  Brussels sprouts taste best after the first frost, when a touch of sweetness has masked the bitterness. The ideal harvest time is in November and December. Always wash Brussels sprouts just before cooking. Cut a cross in the base of the stalk to ensure even cooking. After three days in the refrigerator, Brussels sprouts will wilt. However, they can be blanched and frozen. They will then keep for six to nine months. The simplest preparations best showcase their natural flavor. You can simply toss them in butter, drizzle them with browned butter, and season with nutmeg. Brussels sprouts can be chopped, sliced, steamed, boiled, raw, or baked. They pair wonderfully with roasted meats such as steak, schnitzel, poultry, lamb, or game. But they also make a delightful surprise as a fried appetizer, in soups, or in salads.