History of brussels sprouts

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History of brussels sprouts - MBi TV* A»krta* V*r«U 3 " -· '· . i · ....
MBi TV* A»krta* V*r«U 3 " -· '· . i · . ·· -- -- - i -- * -- · · · " · -- -Brussels -Brussels Sprouts Sprang From Cabbages, But Not Very Far ft* few ftieUtfci * Mfftaft* to northern Europe- The only others are kohlrabi -- German for ,"czb- b»j* turnip"-- and possibly ruta- .WASHINGTON -- B r u s s e l s ·prouti, the cabbages that never jrow lip, reach market each fall at jusl about lie lime golf "bail sale* strike their winter slump. Those who dislike the little cate green nuggets insist there is soir.c in connection in this timing. Just as the vehemently, sprout-lovers rise to the their defense. Of all the world's until vegetables, the brussels sprout possesses an almost unique ability thi to thak« fast friends or firm foes. Ont reason may be that as vege tables go, brussels sprouts are rel alive newcomers. They have been 1; known for only about 400 jears, he National Geographic Society used to There There are records which Indi- some such vegetable was sold Belgium as early as 1213, but first scientific description of brussels sprout did not appear 1587. As late as the 17th century, century, famous botanists referred to the plant as something they had heard about but never seen. A descendant of wild cabbages brought from warm Mediterranean lands,' the sprout ranks as one of Uting cool and moist weather for best growth, the sprout has thrived in the British Isles. Englishmen Englishmen have eaten them with duced into tbe United States about 1800, the tightly - formed midget cabbages failed to find equal popularity popularity here. There are signs, however, thalf its favor is growing. Across some 4,500 acres of flatlands bordering the Pacific Ocean near. Santa Cruz, California, a crop of 38,000,000 38,000,000 pounds of sprouts is being harvested harvested this autumn. This represents represents a 65 per cent jump in production production 'in the past three years. About, 22,000,000 pounds will be frozen, making ihe vegetable avail able in any season of the year. Brussels sprouts are particular about where they will grow, re-1 quiring temperatures between 50) and 60 degrees for four to five months and abundant moisture: They are sensitive to a host of diseases diseases and insect pests, and must be picked by hand--the best time being in a cold rain. The only other significant growing area lies on Long Island, near the New York distributing markets. The brussels sprout plant is really a tall-stemmed cabbage in which many tiny heads, the "sprouts," form at the bases of the leaves. The result looks somewhat somewhat like a green ornamental vase with a cluster of larger leaves all the top. Cousin of kale, cauliflower, broc-^ coli.and collards as well as of cabbage, cabbage, the sprout will. cross-pollinate cross-pollinate freely with these vegetables. An unwary farmer is thus sometimes sometimes discomforted to find a strange and mixed crop growing in his vegetable fields. A L 3-WAY White glass parchment sprinkled with mountings. TV Boosts Power Use

Clipped from Anderson Herald21 Dec 1952, SunPage 3

Anderson Herald (Anderson, Indiana)21 Dec 1952, SunPage 3
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  • History of brussels sprouts

    sierralp – 28 Dec 2013

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