Brussels Sprouts

If you hate the taste of Brussels sprouts it might be due to your DNA. Brussels sprouts are among the group of cabbages grown for edible buds. The leafy green vegetables are typically small, and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.

In Europe, the largest producers are the Netherlands and Germany. Mexico tends to cultivate them in the Baja region from December through June.

Brussels sprouts have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming and stir frying do not result in significant loss.

Many people seem to not like Brussels sprouts. Scientists explain that there is a mutated gene possessed by about half of the population that prevents a person from tasting the bitter-tasting chemical used to grow Brussels sprouts. If a person does not possess this gene they can taste the chemical, thus making them much more likely to dislike Brussels sprouts. Apparently, I do not have that gene.

Boiling Tips

Here is an easy way to remember what to put in boiling water vs. room temperature water. Whatever grows below ground, like potatoes, should be placed in room-temperature water and brought to a boil. Whatever is grown above ground, like Brussels sprouts, should be placed in boiling water and then cooked until done.