Purple Brussels Sprouts
Estimated Inventory, lb : 21.33
This item was last sold on : 01/18/25
Description/Taste
Purple Brussels sprouts vary in size, depending on growing conditions and age at harvest, and generally average 2 to 5 centimeters in diameter. The compact sprouts, sometimes known as buds, are oblong to oval in appearance, tapering slightly toward the stem end, and have a looser overall structure compared to green varieties. Each bud is comprised of multiple layers of leaves, and the base of each leaf is thicker than the top. Purple Brussels sprouts are not considered as uniform in appearance as green cultivars and the leaves showcase prominent veining, similar to the veining seen in cabbage leaves. The leaves range in color from green, dark green, purple, and red, depending on the variety, and some types may be more pigmented than others. The interior portion of the leaves also has a white to ivory coloring, and raw Purple Brussels sprouts have a firm, crunchy, and snappy consistency. Once cooked, the sprouts soften into a tender, lightly chewy texture. Purple Brussels sprouts are edible raw or cooked and have a slightly sweet, subtly nutty, and earthy flavor. They are considered sweeter and less pungent than green Brussels sprouts and are valued for their mellow, savory-sweet taste when cooked.
Seasons/Availability
Purple Brussels sprouts are available in the fall through early spring.
Current Facts
Purple Brussels sprouts, botanically classified as Brassica oleracea, are a category of pigmented cultivars belonging to the Brassicaceae family. The purple and red-hued sprouts are hybrid varieties first developed in the Netherlands in the mid-20th century. Since their release, Purple Brussels sprouts have remained a specialty crop grown commercially but in smaller quantities compared to green Brussels sprouts. Varieties of Purple Brussels sprouts are more challenging to find in markets but are favored for their slightly sweeter, nuttier taste than their green counterparts. They are also generally sold by their Purple moniker rather than individual varietal names. Purple Brussels sprouts are axillary or lateral buds, which form between the leaf base and the upright stalk of the plant, and these buds are cut from the stalk for sale in commercial markets as a culinary ingredient. Purple Brussels sprouts are considered a delicacy sought after by chefs and home cooks as a colorful alternative to green Brussels sprouts in culinary preparations. They are also grown in home gardens as edible and ornamental plants.
Nutritional Value
Purple Brussels sprouts are a source of fiber to stimulate and regulate the digestive tract and vitamins A, C, B6, and K to strengthen the immune system, aid in faster wound healing, maintain healthy organs, and help the body produce antibodies to protect against infections and viruses. Brussels sprouts, in general, also provide potassium to lower fluid retention in the body, iron to develop hemoglobin for oxygen transport through the bloodstream, and calcium and phosphorus to support bones and teeth. Other nutrients in Brussels sprouts include copper, folate, manganese, and zeaxanthin. The pigmented purple and red hues in Purple Brussels sprouts indicate the presence of anthocyanins, which have antioxidant-like properties to reduce inflammation and guard the cells against the damage caused by free radicals.
Applications
Purple Brussels sprouts have a subtly sweet, earthy, and nutty flavor suited for fresh and cooked preparations. Raw sprouts can be thinly sliced and incorporated into slaws and salads or mixed into seasonal harvest bowls. Purple Brussels sprouts can also be used in any recipe for green Brussels sprouts and are commonly roasted, steamed, sauteed, fried, or boiled. It is important to note that the pigmented coloring in the sprouts may fade slightly, depending on the cooking process, but coloring does remain, giving them a distinct appearance in preparations. Adding vinegar during cooking will also help maintain a more vivid coloring. Purple Brussels sprouts generally have a shorter cooking time as they have a loose structure and are often roasted in vegetable medleys or added to gratins and casseroles. The sprouts can also be stirred into risotto, simmered in curries and soups, cooked on sheet pans, or used as a flatbread topping. Brussels sprouts are frequently coated in rich, savory, sweet, and salty toppings to balance their earthy flavor. Cooked sprouts can be cut into smaller pieces and used as a taco filling, sprinkled with cheese as a simple side, or mixed into grains. Purple Brussels sprouts pair well with bacon, pork belly, pancetta, apples, maple syrup, spices such as nutmeg, sage, thyme, and parsley, balsamic vinegar, nuts including pecans, almonds, walnuts, and dried fruits. Whole, unwashed Purple Brussels sprouts will keep up to one week when stored in a loosely ventilated container or bag in the refrigerator. The sprouts can also be blanched, shocked in cold water, and frozen for extended use.
Ethnic/Cultural Info
Purple Brussels sprouts are also known as Red Brussels sprouts. It is hypothesized that the pigmented sprouts acquired their red moniker from their hybrid heritage as a cross of green Brussels sprouts with red cabbage. Many varietal names for colored Brussels sprout cultivars also contain red rather than purple. The most popular varieties of Purple Brussels sprouts include Red Rubine, Redarling, Red Bull or Red Ball, and Falstaff, with Rubine being one of the first types released in the 1950s. The terms red and purple are often used interchangeably in commercial markets for produce that contains high concentrations of anthocyanins or natural red and purple colored pigments. Some growers refer to Purple Brussels sprouts as red, but in most commercial markets, purple was selected as the hybrid sprout’s main descriptor for increased consumer appeal.
Geography/History
Brussels sprouts are descendants of wild cabbage-like plants within the Brassica oleracea species. This species is believed to be native to the Mediterranean, and wild forms have grown naturally since ancient times. Brassica oleracea was eventually taken from the wild and grown as a food source, creating improved green types over time. In the 13th century, early green Brussels sprouts were introduced and planted in Brussels, Belgium. By the 16th century, the cold-hardy plants expanded in popularity across Belgium and Europe, increasing production to a larger commercial scale. Purple Brussels sprouts were introduced later and were developed by Dutch plant breeder Cornelis Nicholaas Vreeken in the Netherlands in the 1940s. The pigmented varieties were created from crosses between green Brussels sprouts and red cabbages and were chosen for their colorful appearance, sweeter flavor, and nutritional properties. Despite their qualities, Purple Brussels sprouts have not achieved widespread commercial popularity compared to green varieties. Experts believe this could be due to the plant’s overall lower output, producing fewer sprouts per plant. Purple Brussels sprout plants are challenging to grow and take longer to mature than green cultivars, leading them to be sold at premium prices in markets. Many Brussels sprout growers also focus on growing sweeter, more affordable types of green Brussels sprouts to meet increasing consumer demand. Today, Purple Brussels sprouts thrive in cool weather and are commercially planted and grown in home gardens worldwide, especially in Europe and North America. When in season, Purple Brussels sprouts are sold through farmer’s markets, specialty grocers, and select wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Monello (Bar) | San Diego CA | 619-822-5493 |
| Bencotto Italian Kitchen | San Diego CA | 619-822-5493 |
| Oliver & Rose | San Diego CA | 619-300-3395 |
| Black Radish | San Diego CA | 619-775-7412 |
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