Brussels sprouts, (Brassica oleracea, 

variety gemmifera), form of cabbage,

belonging to the mustard family Brassicaceae, widely grown in Europe and North
America for its edible buds called “sprouts.” Brussels sprouts may have been grown
in Belgium as early as 1200, but the first recorded description of it dates to 1587.
Brussels sprouts usually are eaten cooked, and the small young sprouts have a more
delicate flavour than older ones. The vegetable is a good source of dietary fibre, folic
acid, manganese, and vitamins A, C, and K.

Brussels sprouts
In its seedling stage and early development, the plant closely resembles the
common cabbage, but the main stem grows to a height of 60 to 90 cm (2 to 3 feet), and
the axillary buds along the stem develop into small heads (sprouts) similar to heads of
cabbage but measuring only 25 to 40 mm (1 to 1.6 inches) in diameter. Most varieties
have green sprouts, but red-leaved varieties have also been developed. Though
commonly grown as annuals, Brussels sprouts are biennial plants and will produce
yellow flowers with four petals if kept for two seasons. Seeds are borne in silique fruits.
The plant requires a mild cool climate and is harmed by hot weather.