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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Brussels sprout | ||
 Name for a vegetable, which is particular to cool season harvests, and belongs to the cabbage family, closely related to cauliflower, broccoli, kale, collards, etc. Like cauliflower, it thrives best in a cool humid climate, thus commercial production of this crop is concentrated in the "fog-belt" of California with limited production in the Long Island, New York area. The edible portion of this crop is the "bud" or small cabbage-like head, which grows in the axis of each leaf. Occasionally, the tops are used as greens. |