- ~30 lbs
- Brussel Sprout aka "Gan-Lan-Cai", "Bao-Zi-Gan-Lan", "Qiu-Ya-Gan-Lan", "甘蓝菜", "抱子甘蓝", "球芽甘蓝", "甘藍菜", "抱子甘藍", "球芽甘藍"
- Brussel Sprout looks like a mini cabbage. It is a tall-stemmed cabbage in which each leaf on the axis forms tiny heads/sprouts. The outer leaves are green fading to light yellow on the inside and a white cut end. Brussel sprouts are one inch or more in diameter and no more than two and three-quarters inches in length. It has a fairly bitter taste when eaten raw but when cooked properly, it will become a sweet, nutty, smoky flavor that's hard to resist. Brussels sprouts have a nice crunchy exterior and a tender interior. Common application includes sautéed and roasted. Brussel sprouts are available year-round.
Handling Tip
Selection
- Brussel sprouts with bright green heads and tightly packed leaves.
- Brussel sprout feels firm when squeezed.
- Smaller sprouts tend to taste sweeter while larger sprouts taste more like cabbage.
Storage
- Brussel sprout should be stored at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent and mist.
- The typical shelf life is three to five weeks. Higher temperatures will shorten the storage life. Shelf life is cut by half with 41°F (5°C) and only ten days at 50°F (10°C). High humidity is important to avoid wilting. Long-term storage may lead to loss of color and black speckling of leaves.
- Brussel sprout is sensitive to ethylene, a naturally occurring gas that regulates ripening. Brussel sprouts should be stored with high ethylene-producing products to extend shelf life and prevent leaf yellowing and abscission. Brussel sprout produces a low level of ethylene that increases drastically with prolonged storage.
- Brussel sprout is not sensitive to chilling injury and should be stored as cold as possible without freezing. Brussel sprout freezes at 30.6°F (-0.8°C).
Recommended for the BRUSSEL SPROUTS (PREORDER)
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