How to select for best flavor:

Choose small, bright-green sprouts that are firm and compact. Avoid large sprouts or sprouts that have a strong odor. Wilted, yellow leaves are a sign of age. Also, avoid puffy sprouts and sprouts that have black spots or holes. This indicates insect or frost damage.

Peak of the season:

Brussels sprout season is from mid August through early May, with the best prices from January through May. April through July, most of the sprouts we see are from Mexico.

Nutritional value:

Mom was right about Brussels sprouts being good for you. They are an excellent source of protein, iron, potassium, vitamins A and C. They are also a good source of vitamin B complex, phosphorus and calcium. They are considered a help for people who suffer from arthritis, pyorrhea and high blood pressure. One cup of cooked Brussels sprouts has about 60 calories, 1 gram of fat, and 33 mgs. of sodium.

General information:

Brussels sprouts are highly perishable. They should be refrigerated at the store, and you should keep them in the refrigerator at home, too. Eat sprouts the same day you buy them. The fresher and the smaller, the better. Do not overcook your Brussels sprouts. They get a terrible odor and they taste even worse. Children can be traumatized by over cooked Brussels sprouts!