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Brussels sprout from an allotment harvest

PRESERVING GUIDE

Preserving Brussels sprout

Harvest Brussels sprouts from the lower stem first while each bud is firm, green and tightly closed; leave the rest growing for later pickings. If a glut arrives, chill sound sprouts promptly and keep them dry with airflow. Use yellowing, cracked or loose sprouts first.

Fresh Brussels sprouts stored in a breathable bag in a refrigerator drawer

Fresh Storage for Brussels Sprout

General preservation or storage guidance

Preparation About 5–10 minutes to sort

Brussels sprouts keep their quality better when chilled promptly on the stalk or loose, with airflow and without trapped surface water.

Method

  1. Choose firm, tightly closed sprouts. Remove yellow or damaged outer leaves and set cracked or loose sprouts aside to use first.
  2. For sprouts still attached to the stem, keep the stem intact until use if it fits your refrigerator; otherwise twist off individual sprouts without bruising them.
  3. Do not wash before storage. Place loose sprouts in a perforated bag or breathable container in the refrigerator, keeping them cold and preventing condensation from pooling.
  4. Check the sprouts regularly. Use while the buds are firm and green, and discard any that become slimy, mouldy or soft.
  5. Rinse under running water and trim the stem ends just before cooking.

Storage

Refrigerator in a loose or perforated bag; keep cold and slightly moist · Use promptly while the sprouts remain firm; inspect regularly

Sources and scope

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