Ruud Streefkerk

Brussels sprouts (Brassica oleracea, variety gemmifera) are a type of cabbage whose axillary buds, better known as Brussels sprouts, are eaten. Originally, Brussels sprouts originate from the Mediterranean region, where they were cultivated for thousands of years. In the Middle Ages, the cultivation also started in Northern Europe, but when exactly is unclear. According to some this was already in the 5th century, but according to others Brussels sprouts only ended up in the vicinity of Brussels in the 13th century. The original French name is Choux de Bruxelles. In many languages, including South African (Brusselspruit), Italian (cavolini di Bruxelles), Polish (brukselka), Turkish (Brüksel lahanası) and Swedish (Brysselkål) is still referred to Brussels. The mechanical harvest takes place from August to March and is a one-off, which means that all sprouts of a plant are picked at once. To this end, only hybrid varieties are used in professional cultivation. From the old varieties one can pick the ripest sprouts a time, which is only possible with hand picking. Fortunately, these varieties are still used by allotment gardeners.