Broccoli, also known as Brussels sprouts or Brussels sprouts, is a vegetable from the cabbage family that looks like a miniature head of cabbage. It is a biennial plant that in the first year develops a tree 50 to 70 cm high, with heads about 5 cm in diameter. One plant can produce up to 100 heads, with a total weight of up to three kilograms. It is resistant to cold and can withstand temperatures down to -12°C, where it succeeds best in autumn, when the days are clear and the nights are cool with a slight frost. Warm weather and excessive use of nitrogen fertilizers can negatively affect the formation of quality heads.
For the successful cultivation of Brussels sprouts, it is important to properly prepare the plot. The soil is plowed to a depth of 25 cm in October or November, and fertilizers are added before planting. It is sown in April, and transplanted in late June or early July for autumn consumption. For winter and early spring consumption, planting is done about twenty days later. Broccoli requires regular watering due to its shallow roots and lush vegetative mass, with additional feeding with nitrogen fertilizers. Protection from harmful insects, such as the cabbage fly and slugs, is key to preserving the plant.
Brussels sprouts and only sprouts
Harvesting of sprouts begins four months after planting and can last until spring. After the first frosts, the fruit becomes sweeter, and the heads are harvested successively, from the base to the top of the plant. Broccoli tolerates snow and cold well, and its leaves naturally protect it at low temperatures. However, cracked heads should not be used because they are bitter.
Nutritionally, Brussels sprouts are rich in vitamins K, C, A, folic acid and minerals such as manganese, potassium and iron. It contains few calories, but is rich in fiber, making it a dietary and filling vegetable. Its phytonutrients, especially glucosinolates, are proven to protect against cancer and have antioxidant properties. Broccoli also helps lower cholesterol and reduce inflammation.
Broccoli tastes best when baked in the oven, fried in a pan or boiled briefly in boiling water. It goes well with bacon, garlic, butter, cheese and spices like rosemary and thyme. It is used as a side dish, in salads, pastas or as part of Asian dishes. Additions such as Parmesan cheese, balsamic vinegar or chestnuts further enrich his dishes.
Source: Good morning
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