The Brussels sprout, a member of the cabbage family, is native to northern Europe. It received its name from the Belgian city of Brussels where it was thought to have first been grown. Today, most of the U.S. crop is grown in California. Brussels sprouts look like miniature heads of cabbage with tight overlapping leaves. Each plant produces as many as one hundred small heads arranged on one long, thick trunklike stalk.

Most common is the green Brussels sprout. A new reddish-purple variety is seen occasionally at farmers' markets.

Fresh Brussels sprouts are most readily available between October and April. Generally the sprouts are removed from their stalks and sold by the pound or in cardboard containers covered with cellophane. You also may find them at farmers' markets still attached to their stalks. These sprouts are fresher and have better flavor. Do not remove them from the stalk until just before cooking. Frozen Brussels sprouts may also be purchased plain or in sauce.

Choose firm, compact sprouts with a bright green color. They should feel heavy for their size and free of blemishes. Look for small, young sprouts as they have a sweeter flavor. Older sprouts, ones with wilted or yellowed leaves, have a stronger, almost bitter cabbage flavor and should be avoided.

1 pound fresh Brussels sprouts = 4 cups raw; 2-1/2 cups cooked. 1 (10-ounce) package frozen Brussels sprouts = 18 to 24 sprouts.

Pull off and discard any loose or discolored leaves. Refrigerate fresh Brussels sprouts unwashed in a plastic bag or in their original cardboard container for up to five days. If buying sprouts still on the stalk, refrigerate the entire stalk unwashed until cooking; these will keep up to ten days.

Peel off any wilted or discolored leaves and trim stem ends. When cutting off the stem end be sure not to cut too closely to the bottom of the leaves; otherwise, the outer leaves of the sprout will fall off during cooking.

For faster and more even cooking of whole sprouts, cut an "X" deep into the stem ends with a paring knife.

Sprouts may be cut in half before cooking, especially if they are large. Brussels sprouts can be boiled or steamed. To boil, drop them into boiling water and cook, covered, about 10 to 15 minutes or until tender. Do not overcook them or they will develop a strong flavor. Sprouts may also be cooked until almost tender, drained and sautéed in butter for 3 to 5 minutes until tender.