FOOD FACTS

Buying and Storing

Look for fresh, unfaded green color with no sign of yellowing. The heads should be dense and firm, the leaves unwilted. Smaller ones are said to have the best flavor.

To keep for up to 2 weeks in refrigerator crisper, loosely wrap in paper towel, place inside a plastic bag.

Preparing and Cooking

Thoroughly soak in cold water and drain before using. Remove any discoloured or damaged outer leaves and trim stem ends. Scoring lightly with an "X" will promote even cooking.

They may be steamed, boiled, microwaved or stir-fried. Don't cook too long - it's important to stop the cooking process before you can detect a sulphurous smell.

You can also cream them, serve with melted butter and splash of lemon juice, or enhance with almonds, buttered bread crumbs or a cheese sauce.

Combining Brussels sprouts with chestnuts alongside turkey is a holiday favorite in England.

Brussels sprouts can also be included in vegetable soups, stir-frys and, grated raw, in salads.