Brussels sprouts

Brussels sprouts are a cultivar group of Brassica oleracea grown for the small edible buds that form along the plant’s stem. They are closely related to cabbage, kale, broccoli, and cauliflower.

Brassica oleracea: A highly diverse species of wild cabbage that includes numerous cultivated vegetables. Brussels sprouts are one cultivated form of this species.
Apical dominance: A plant-growth pattern in which the main shoot suppresses the growth of lateral buds. The main stem's growth helps shape the timing and development of its lateral sprouts.
Brussels: The capital of Belgium and a historic center associated with the cultivation of Brussels sprouts. The vegetable’s common name points to its association with this city.
Brussels sprouts in cuisine: The culinary use of Brussels sprouts as a vegetable, served whole, halved, or cut. Cooking transforms the harvested buds into a range of dishes.
Axillary bud: A shoot bud that develops where a leaf joins a plant stem. Each edible sprout develops from an axillary bud.
Plant photoperiodism: A plant's response to the relative lengths of day and night. Day length can influence seasonal growth and the timing of sprout development.
Belgium: A country in western Europe whose agricultural history includes the cultivation of Brussels sprouts. The crop is named for Brussels, Belgium’s capital.
Roasting: A cooking method that uses dry heat to brown food and develop concentrated flavors. Roasting is a common way to brown Brussels sprouts and soften their texture.
Cabbage: A leafy vegetable cultivar of Brassica oleracea whose compact head consists of overlapping leaves. Cabbage and Brussels sprouts are distinct cultivated forms of the same species.
Plant vernalization: The induction of flowering by prolonged exposure to cold temperatures. Cold exposure can shift Brussels sprouts from vegetative growth toward flowering.

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