"Zootal" wrote in message
...


We picked a couple of dozen. Ate some, and the rest sat in a bowl untill
we tossed them. We still have a hundred or so on the plants outside. I
planted them late last summer, and they have been sitting, dormant, all
winter long, providing us with b.sprouts when ever we feel like braving
the elements to pick them

I grow Brussels and find that they keep extremely well outdoors on the
stalk - which can be cut off at the roots. I do cut the tops to have as a
different vegetable.

Mary

Do you actually eat the top? One of my plants formed a ball about 2 inches
across when we pulled the plant. This is the first time I've grown
Brussels, and didn't really know what to expect. I'm guessing it would
have blossomed into a flower in the spring.

Just found this:

"Once the preserve of street markets and allotment growers, sprout tops are
now one of the most fashionable vegetables in the foodie world, along with
other rediscovered brassicas like curly kale and purple sprouting broccoli.
You'll now find them on menus in smart restaurants all over the UK. "

From BBC recipes. I had no idea they were fashionable!

Mary