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Brussels Sprouts - LocalHarvest.
33730
Brussels Sprouts - LocalHarvest.
http://www.localharvest.org/brussels-sprouts.jsp
Brussels Sprouts are a member of the Cruciferous family of vegetables, and are related to cabbage, broccoli, cauliflower and kale. The name comes from the fact that they were first cultivated widely during the Middle Ages in Belgium.
Horticulture > Vegetables > Brussels Sprout > Science
brussels sprouts sprout cruciferous lavender fresh fruits antioxidant properties groundwork grower
Jan 1, 2007
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Other links at Horticulture > Vegetables > Brussels Sprout > Science
Catskill - Breeder: Arthur White, Arkport, New York, and Joseph Harris Company, Rochester, New York. Vendor: Joseph Harris Co. Parentage: selection from private stock of Long Island Improved. Characteristics: short dwarf plant, hard sprouts closely spaced. Similar: Long Island Improved.
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Record number 87033 Title Brussels sprouts variety trial for single harvest mechanization Author(s) University of California at Davis Years/volumes Over ?- Publisher Davis : [s.n.] Publication year ?- Series title Vegetable crop series / University of California (no. 148-) Notes Omslagtitel:
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A. Brussels sprouts are sensitive to temperature. In general, Brussels sprouts will produce best when daytime temperatures average about 65 degrees F. or less. Consequently, Brussels sprouts grow best when planted in mid to late summer for late fall or early winter harvesting. Q.
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Privacy Statement - Legal notice - Terms & Conditions - Vacancies - Sitemap © 2007 LGC Promochem. All rights reserved. All trademarks acknowledged We value your comments on this website. Please send them to website@lgcpromochem.
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Campden & Chorleywood Food Research Association is a membership-based association providing R&D and services for the food, drink and allied industries.
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This is cooked like almost any other Indian-seeming preparation, although there are no Brussels sprouts in India. This is one fun thing to do with these "broccoli-tasting miniature cabbages".
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County and regional extension centers | University of Missouri-Columbia Search MU Extension About | Career opportunities | Contact us | Pride points | Printing instructions Go to Mizzou without going to Mizzou Instant access Degrees, courses and conferences Center for Distance and Independent
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Fresh Brussels Sprouts Fresh Brussels Sprouts Seasoned with Herbs Portion: 4 oz Vegan: Wellness and You Low Sodium Item: Calories: 45 Protein: 2.9 grams Carbohydrates: 9.9 grams Fat: .6 grams Calories from Fat: 5.4 (12%) Saturated Fat: .1 grams Polyunsaturated Fat: .3 grams Cholesterol: 0
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BRUSSELS SPROUTS Description Latin name: Brassica oleraceae Gemmifera group Family: Brassicaceae (Mustard) Type: Dicot Edible Part: Axillary buds Temperature Preference: Cool season crop Next Back Index Links
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The lateral buds of intact Brussels sprout plants contained less auxin and gibberellin than the main apex. When the apex was removed the auxin content of the top lateral buds increased within 2 days, but gibberellin activity did not increaseuntil shoot extension was apparent.
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