Brussels Sprout Collection

Illustration of cauliflower, Brussels Sprouts, cabbage, radish, Chinese Cabbage and kale growing in

Brussels sprouts (Brassica oleracea) on a wooden surface

Brassica sp
Plate 11 from Le regne vegetal (1870): the plant kingdom, Vol 12. Held in the Botany Library at the Natural History Museum, London

Engraving drawings vegetables from 1882
" 18th Century Style, Kohlrabi, Healthy Eating, Painted Image, Antique, Engraved Image, Woodcut, Illustration and Painting, Etching, Pencil Drawing, Image Created 18th Century

Brussels sprouts, close up

Brussels sprout (Brassica oleracea)
Illustration of a Brussels sprout (Brassica oleracea)

Wood Pigeon (Columba palumbus) feeding damage to Brussels Sprout (Brassica oleracea) crop in garden vegetable plot, Bacton, Suffolk, England, April

Brussels Sprouts, whole and cut in half

Brussels sprout Red Bull seedling, close-up

Fresh fruit and vegetables on market stall

Stack of fresh English vegetables

Using kitchen knife to slice Brussels sprout

Brussels sprouts (Brassica oleracea gemmifera). This vegetable is a source of beta-carotene, folate, vitamins C and E, potassium and dietary fibre

Green vegetable selection
Fresh green vegetables. A selection of fresh green vegetables: cabbage, broccoli, courgettes and Brussels sprouts. Fresh vegetables like these can be an important part of a balanced diet

Vegetable selection

Brussels sprout plant (Brassica oleracea gemminifera). The lower leaves fall off leaving the buds, which swell up to form the vegetable

Brussel sprouts plant
Brussels sprout plant (Brassica oleracea). The brussels sprouts are these round, bud-like growths on the plants long stalk. The sprouts are harvested from this stalk, cooked, and eaten as vegetables

Brussel sprout plant
Brussels sprout plant (Brassica oleracea). The leafy top of the plant is at upper centre. The brussels sprouts are the round, bud-like growths on the long stalk

Harvesting Brussels sprouts, California, United States of America, North America

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"Discover the Versatile and Nutritious Brussels Sprout" In the vibrant Marche Jean Talon Market of Montreal's Little Italy, a delightful array of vegetables thrives. Amongst them, an illustration showcases cauliflower, Brussels sprouts, cabbage, radish, Chinese cabbage, and kale growing harmoniously together. These plants belong to the Brassica family (Brassica sp), with Brussels sprouts scientifically known as Brassica oleracea. Dating back to 1882 and 1895 respectively, enchanting engravings depict these miniature cabbages in all their glory. A close-up shot captures the intricate details of a single Brussels sprout - its tightly packed leaves forming a perfect sphere. However, even this resilient vegetable is not immune to nature's whims. Wood pigeons (Columba palumbus) leave their mark on garden plots by feasting on tender Brussels sprout crops. Despite such challenges faced by farmers worldwide, these little green gems continue to captivate our taste buds. When it comes to culinary delights, both whole and halved Brussels sprouts offer endless possibilities for creative dishes. Their unique flavor profile ranges from mildly sweet when cooked properly or slightly bitter if overcooked. But there's more than just taste; these mini powerhouses are packed with essential nutrients like vitamins C and K while being low in calories – making them an excellent addition to any diet plan. For those seeking variety in their gardens or plates alike, Red Bull seedlings provide a visually striking twist on traditional Brussels sprouts. With their vibrant hues and close-up allure captured through photography lens – they are sure to make heads turn. So whether you're exploring local markets or tending your own veggie patch in Canada's Quebec region or beyond – don't forget about the humble yet versatile Brussels sprout. Its ability to thrive amidst diverse companions speaks volumes about its adaptability while offering countless opportunities for delicious meals and healthy living.