Brussels sprouts are also called Brussels sprouts
The axillary buds of Brassica species of the Cruciferae family (Cruciferae) can form a variant of small-leaf balls, and they are biennial herbaceous plants. The scientific name is Brassica oleracea L.var.gemmifera Zenk., also known as Brussels sprouts and cabbage. The small leaf balls are fresh and tender, rich in nutrients, and each 100g product contains 98-170mg of vitamin C. Can be fried or processed into cans. It is native to the Mediterranean coast and evolved from cabbage (B.oleracea L.). Since the 19th century, it has gradually become one of the important vegetables in European and North American countries. It has a large planting area in the United Kingdom, Germany, France and other countries. There is a small area of ??cultivation in Taiwan Province of China. Brussels sprouts have slightly narrow leaves, long petioles, dipper-shaped leaves, and wrinkles. The stem is upright, the terminal buds are unfolded, and the axillary buds can form many small leaf balls. The varieties are divided into two types: tall and short. The stems of dwarf seeds are about 50cm high and mature earlier; the taller ones have stems of more than 100cm and can be divided into large Brussels sprouts and small Brussels sprouts according to the size of the leaf bulbs. The diameter of the small leaf balls of large Brussels sprouts is greater than 4cm; the diameter of small Brussels sprouts is less than 4cm, and the quality is better. Brussels sprouts like cool climates and have strong cold tolerance. The suitable temperature for growth and development is 12-20℃. Suitable for sandy loam or clay loam. For seedling transplantation, the distance between rows of transplanted plants should be 50-70cm. During the growth period, approximately 30kg of nitrogen fertilizer, 20kg of phosphate fertilizer, and 25kg of potassium fertilizer are applied per acre. Irrigate regularly to keep the soil moist. During the growth period, soil must be cultivated in conjunction with cultivating to prevent plant lodging. Early-maturing varieties are harvested 90-110 days after planting; late-maturing varieties require 120-150 days. More than 40 small leaf balls can be harvested from each plant, weighing about 1-1.5kg. The seeds are sown in autumn and stored in winter before planting in the following spring. The main diseases and pests include black rot, sclerotinia, downy mildew, soft rot, damping off, cabbage butterfly, diamondback moth, cabbage aphid, cabbage exigua, etc. Their prevention and control are the same as those for cabbage.
Requirements for environmental conditions
1. Temperature
Brussels sprouts like cold climates and are very cold-tolerant. When the temperature drops to -3~ It will not suffer freezing damage even at -4°C, and can withstand temperatures of -13°C or lower for a short period of time. The heat resistance of Brussels sprouts is weaker than that of the bulbs. The suitable temperature for its growth is 18-22°C. The optimal temperature during the formation period of the small leaf bulbs is 15-22°C during the day and 9-10°C at night. The temperature difference between day and night is 10-15°C in the season or Region grows best.
2. Light, moisture and soil nutrition
Brussels sprouts are long-day plants, but their requirements for light are not very strict. When the light is sufficient, the plant grows vigorously and the small bud balls are firm and large. If you encounter high temperature and strong light during the bud bulb formation period, it is not conducive to the formation of bud bulbs. It likes to be moist throughout the growth period, but it should not be too humid to avoid affecting the growth of Brussels sprouts. Brussels sprouts need to be planted on loam or sandy loam with deep, fertile and loose soil, rich in organic matter, and water and fertilizer retention. During the growth process of Brussels sprouts, nitrogen, potassium and potassium are indispensable, especially nitrogen fertilizer is required. Its suitable pH value is 5.5 to 6.8.
How to eat
There are many ways to eat Brussels sprouts. They can be stir-fried, grilled, served cold, made into soups, hot pot side dishes, kimchi, pickled, etc.
The easiest way to eat it is to use a knife to cut the cleaned leaf balls into "-" or " " characters at the base of the leaf balls. The cutting depth is about 1/3 of the leaf balls, and then put them in boiling water with a small amount of salt. Boil on medium for 3 to 7 minutes, remove and drain off the remaining water, top with your favorite seasonings, such as butter, cream, light soy sauce, oyster sauce, or gravy, etc., mix well, and serve as a cabbage salad. You can also cook it with stock. Eat directly when cooked, with attractive green appearance and unique flavor, it is a famous specialty dish
Picture: /i?ct=503316480amp; z=0amp; tn=baiduimagedetailamp; word=B1A7D7D3B8CAC0B6amp; in=16410amp; cl=2amp; cm=1amp; sc=0amp; lm=-1amp; pn=12amp; rn=1amp; di=788360528amp; ln=56
/i?ct=503316480amp; z=0amp; tn=baiduimagedetailamp; word=B1A7D7D3B8CAC0B6amp; in=12701amp; cl=2amp; cm=1amp; sc=0amp; lm=-1amp; pn=26amp; rn=1amp; di=204723580amp; ln=56