Brussels sprouts grow on fields near the Baltic coast of Mecklenburg (Mecklenburg-West Pomerania). This growing area is perfect for Brussels sprouts, as they love the maritime climate and the prevailing soil type there provides the ideal growing conditions.

Before preparing the Brussels sprouts, remove the outer leaves, rinse the sprouts briefly and trim the stalks. To ensure that the Brussels sprouts cook evenly, you can also cut the stalk crosswise. Then boil the sprouts in salted water. If you want the Brussels sprouts to retain their beautiful green colour after boiling, you can immediately dunk them in ice water for a few seconds.

Brussels sprouts are a very versatile vegetable. They can be served cooked with a sauce as a side dish of vegetables with meat and fish. They are also great in hearty stews, baked dishes or in quiches. Brussels sprouts can also be eaten raw. As they are more difficult to digest raw, they should be chopped as finely as possible, for example for using as an ingredient in a smoothie.

When buying, make sure that the Brussels sprouts have smooth, undamaged and tightly sealed buds. They can be stored for a few days in the vegetable drawer of the fridge. Care should be taken not to store them near fruits or vegetables that emit ethylene, such as apples and tomatoes. Brussels sprouts are sensitive to ethylene and will start to spoil more quickly.