Tight bulbs, of fibrous leaves layered, becoming progressively tender towards the heart. When raw they are very firm though when sliced thin, can provide a dish with an interesting, earthy crunch. We recommend caramelizing them in an oil or fat, enhancing the nutty sweetness and savory flavors showcased best when browned. Brussels Sprouts grow in dense spiral patterns up strong stalks, they are usually removed from before sales. As many as 50 or more brussel sprouts can grow on a stalk, and these hardy plants actually do best in cooler temperatures. After exposure to a frost, brussels sprouts become far sweeter, as the plant converts starches to sugars to protect itself from cold- a great reason to buy New York Brussels sprouts that are exposed to the elements and climate the plant evolved for. Named after the city they became famous in, Brussels sprouts are part of the Brassica Oleracea species that includes broccoli, kale, cauliflower, cabbage and many more. -To best maintain the sweetness and texture of brussels sprouts, keep them bagged and refrigerated, preferably in a crisper drawer that maintains humidity for moisture retention.