Can You Eat the Top of a Brussel Sprout Plant? - Plant Care Guide

Yes, you can absolutely eat the top of a Brussels sprout plant, specifically the leafy green crown that grows above where the sprouts form, as well as the larger leaves on the main stalk. This often-overlooked part of the plant is completely edible and offers a delicious, slightly bitter flavor similar to kale or collard greens. Harvesting the top, known as "topping" or "decapitation," is also a common gardening practice that can influence the development and uniformity of the sprouts themselves.

What is "topping" a Brussels sprout plant and why is it done?

"Topping" a Brussels sprout plant refers to the practice of removing the leafy crown at the very top of the plant's main stem during the growing season. This horticultural technique is done for several strategic reasons, primarily to encourage the development and uniformity of the Brussels sprouts forming along the stalk.

What is the "Top" of a Brussels Sprout Plant?

The "top" of a Brussels sprout plant is the terminal growth point, a leafy rosette at the very apex of the central stem. Below this crown, large, fan-like leaves grow along the stem, and in their axils (where the leaf stem meets the main stalk), the small, edible Brussels sprouts develop.

Why is "Topping" Done?

Gardeners typically top Brussels sprout plants for one or more of the following reasons:

1. Promotes Uniform Sprout Development:

   • Energy Diversion: Brussels sprout plants naturally prioritize vertical growth and the development of their top leaves. This can divert energy and nutrients away from the developing sprouts lower down the stalk, leading to smaller, less uniform sprouts.
   • Even Maturation: By removing the top, you force the plant to redirect its energy downwards to the sprouts. This encourages them to swell and mature more evenly and simultaneously along the stalk, rather than developing sporadically from the bottom up. This can result in a more concentrated harvest.

2. Accelerates Sprout Maturation (Slightly):

   • By focusing the plant's energy on existing sprouts, topping can sometimes encourage them to mature a bit faster, which can be beneficial in regions with shorter growing seasons or if you want to speed up your harvest.

3. Increases Sprout Size (Potentially):

   • While not guaranteed for every variety or growing condition, the concentrated energy can lead to larger and firmer individual sprouts.

4. Improves Air Circulation and Light Penetration (Indirectly):

   • While not the primary reason for topping, removing dense foliage from the very top can slightly improve air circulation around the upper sprouts and allow more light to reach them, potentially reducing fungal issues and promoting denser growth.

5. Harvesting the "Top" Edibly:

   • The leafy top itself is edible and quite delicious, similar to a small cabbage head. Topping provides a bonus harvest from a part of the plant that might otherwise be discarded.

When to Top a Brussels Sprout Plant:

• The ideal time to top a Brussels sprout plant is typically 10 to 14 days before you plan to begin harvesting the sprouts. This usually falls in late summer to early fall (August to September), depending on your planting date and climate.
• The sprouts on the lower part of the stalk should be visible and approximately 1/2 to 3/4 inch in diameter at this point. Topping too early can stunt sprout development, and topping too late won't have much effect.

Topping is a simple yet effective way to optimize your Brussels sprout harvest, yielding not only better sprouts but also an unexpected bonus green for your kitchen.

What parts of the Brussels sprout plant are edible besides the sprouts themselves?

Almost all parts of the Brussels sprout plant are edible beyond just the small, compact sprouts, offering a variety of flavors and textures for culinary use. This makes the plant a versatile and productive addition to the garden.

Here are the edible parts:

1. The Main Sprouts:

   • Description: The small, cabbage-like buds that grow in the leaf axils along the main stem. This is the primary harvest.
   • Flavor: Typically nutty, slightly bitter, and savory when cooked.

2. The Top (Terminal Bud/Crown):

   • Description: The leafy rosette at the very apex of the main stem, which resembles a miniature, loose cabbage head. This is the part removed when "topping" the plant.
   • Flavor: Similar to mild cabbage, kale, or collard greens, with a slight brassica bitterness.
   • Use: Can be chopped and sautéed, steamed, stir-fried, or added to soups.

3. Larger Leaves (Stalk Leaves):

   • Description: The large, fan-like leaves that grow along the main stalk and protect the developing sprouts. These are often removed (blanched) during the growing season to encourage sprout development.
   • Flavor: Similar to collard greens, kale, or cabbage. They can be tougher than the top, especially older leaves.
   • Use: Best when young and tender. Older leaves can be blanched, chopped, and sautéed, braised, or added to soups and stews. They are heartier and stand up to longer cooking.

4. The Stalk (After Harvest):

   • Description: The central woody stem of the plant after all sprouts and leaves have been harvested.
   • Flavor: Very mild, slightly sweet, and cabbage-like.
   • Use: While not as commonly eaten, the main stalk can be peeled (remove the tough outer layer), sliced, and roasted or steamed. It has a texture similar to kohlrabi or broccoli stems. It can also be chopped and used in vegetable stocks.

5. Young Sprouts/Loose Leaves:

   • Sometimes, smaller, looser sprouts that don't fully form tight heads are produced. These are also perfectly edible and can be cooked like smaller, open cabbage.

Table: Edible Parts of a Brussels Sprout Plant

By exploring all the edible parts of your Brussels sprout plants, you can maximize your harvest, reduce food waste, and discover new culinary delights from your garden.

How do you harvest the top of a Brussels sprout plant for eating?

Harvesting the top of a Brussels sprout plant for eating is a simple process that requires making a clean cut to remove the leafy crown. This provides an additional culinary treat while also potentially benefiting the remaining sprouts on the stalk.

Here's how to harvest the top:

1. Determine the Right Time (for "Topping"):

   • If you are topping the plant to promote sprout development, do so about 10 to 14 days before you plan to begin harvesting the lower sprouts. The sprouts on the lower stem should be visible and about 1/2 to 3/4 inch in diameter.
   • If you are simply harvesting the top as a bonus vegetable and are not concerned about optimizing sprouts, you can harvest it at any time once it's a good size.

2. Gather Your Tools:

   • You'll need a sharp, clean knife or a pair of pruning shears. Sterilizing your tool with rubbing alcohol is good practice, especially if you're working with multiple plants. You can find pruning shears online.

3. Locate the Top:

   • Identify the leafy crown at the very apex of the main stem, above where the highest sprouts are forming.

4. Make the Cut:

   • Make a clean, horizontal cut through the main stem just below the lowest leaves of the crown and above the highest developing sprout.
   • Ensure your cut is clean to minimize damage to the main stalk, as the plant will continue to grow and develop sprouts below this cut.

5. Prepare for Cooking:

   • Once harvested, the top can be treated much like a small cabbage or a very tender head of collard greens.
   • Wash thoroughly to remove any dirt or insects.
   • Remove any very tough outer leaves or damaged sections.
   • The entire head can be used. It's often quartered, sliced, or shredded before cooking.

Table: Harvesting the Brussels Sprout Top

By following these simple steps, you can easily harvest the delicious and often-underutilized top of your Brussels sprout plants, adding another fresh, homegrown ingredient to your culinary repertoire.

What is the best way to cook the top of a Brussels sprout plant?

The best way to cook the top of a Brussels sprout plant is to treat it like a small, tender cabbage head or a bundle of tender collard greens, utilizing quick cooking methods that highlight its slightly bitter, brassica flavor and delicate texture.

Here are some of the best ways to cook the top:

1. Sautéed or Stir-Fried:

   • Method: This is a quick and delicious way to prepare the top.
     1. Wash the top thoroughly and pat dry.
     2. Cut it into quarters, then thinly slice or shred the leaves.
     3. Heat a large pan or wok with olive oil, butter, or your preferred cooking oil over medium-high heat.
     4. Add minced garlic, sliced onions, or shallots and sauté for 1-2 minutes.
     5. Add the shredded Brussels sprout top and stir-fry for 3-7 minutes, until tender-crisp.
     6. Season with salt, black pepper, and a splash of lemon juice or a dash of red pepper flakes for extra flavor.
   • Result: Tender, slightly charred leaves with a pleasant bite.

2. Steamed:

   • Method: Steaming preserves the delicate texture and vibrant green color of the leaves.
     1. Wash and chop the top into bite-sized pieces or strips.
     2. Place in a steamer basket over boiling water.
     3. Steam for 5-8 minutes, or until tender but still vibrant green.
     4. Toss with butter, olive oil, salt, pepper, and a squeeze of lemon juice.
   • Result: Soft, yet still firm, with a pure, mild flavor.

3. Blanched and Sautéed:

   • Method: For a very tender result with bright green color.
     1. Wash and chop the top.
     2. Blanch in boiling, salted water for 2-3 minutes.
     3. Immediately plunge into ice water to stop cooking.
     4. Drain thoroughly, then sauté with garlic and oil as described above for a quick finish.
   • Result: Extremely tender and bright green.

4. Roasted:

   • Method: Roasting brings out sweetness and a slight caramelization.
     1. Wash, quarter, and then chop the top into 1-inch pieces.
     2. Toss with olive oil, salt, and pepper. You can add other seasonings like paprika, garlic powder, or onion powder.
     3. Spread in a single layer on a baking sheet.
     4. Roast in a preheated oven at 400°F (200°C) for 15-25 minutes, tossing halfway, until tender and slightly crispy at the edges.
   • Result: Sweeter, slightly crispy edges, with a tender interior.

5. Added to Soups or Stews:

   • Method: The chopped leaves can be added towards the end of the cooking process for soups or stews.
   • Timing: Add them in the last 10-15 minutes of simmering, depending on how tender you want them.
   • Result: Adds a hearty green vegetable component and a subtle brassica flavor.

Table: Cooking Methods for Brussels Sprout Tops

Experiment with different seasonings and additions (like bacon bits, toasted nuts, cheese, or balsamic glaze) to find your favorite way to enjoy this delicious and often-overlooked part of the Brussels sprout plant.

What is the relationship between harvesting the top and developing the lower sprouts?

There is a direct and significant relationship between harvesting (or "topping") the top of a Brussels sprout plant and the subsequent development, uniformity, and maturation of the lower sprouts along the main stalk. This horticultural practice is a deliberate intervention to influence the plant's growth pattern.

Here's how they are related:

1. Apical Dominance:

   • Natural Phenomenon: Brussels sprout plants, like many plants, exhibit apical dominance. This means that the terminal bud (the leafy crown at the very top of the plant) produces hormones (auxins) that suppress the growth of lateral buds (which are the sprouts forming in the leaf axils below). The plant naturally prioritizes growing taller and producing more leaves at the top.
   • Impact: If the top is left intact, the lower sprouts tend to remain smaller, develop more slowly, and mature unevenly, with the bottom sprouts developing first and the top ones remaining immature.

2. Redirection of Energy and Nutrients:

   • When Topped: When the top (terminal bud) is removed, the source of these growth-inhibiting hormones is eliminated. The plant then redirects its energy and nutrient supply away from vertical growth and towards the existing lateral buds (the sprouts).
   • Impact: This surge of energy and nutrients causes the sprouts to:
     • Swell and grow larger: They receive more resources for development.
     • Mature more uniformly: The growth signals are now evenly distributed down the stalk, encouraging a more synchronous maturation.
     • Harden (Become Firmer): The sprouts often become denser and firmer.

3. Timing of Topping is Crucial:

   • Too Early: If the plant is topped too early, before the sprouts have properly initiated or reached a reasonable size (e.g., 1/2 to 3/4 inch diameter), the redirection of energy might not be as effective, or it could even stunt overall plant development.
   • Too Late: If topped too late, when the sprouts are already quite mature, the effect will be minimal.
   • Optimal Timing: Topping typically occurs 10 to 14 days before the main sprout harvest is intended to begin. This allows the plant enough time to redirect energy effectively.

4. Facilitates Harvest:

   • By promoting more uniform maturation, topping can allow for a more concentrated harvest of sprouts, either all at once or over a shorter period, making the harvesting process more efficient.

Table: Impact of Topping on Sprouts

In summary, harvesting the top of a Brussels sprout plant is a deliberate horticultural practice that manipulates the plant's natural growth hormones to optimize the yield, size, and uniformity of the delicious sprouts that are the primary harvest. It's a strategic move for gardeners aiming for the best possible Brussels sprout crop.

What other parts of Brassica plants are edible?

Many other parts of Brassica plants (the family that includes Brussels sprouts, cabbages, broccoli, kale, etc.) are edible, offering a wide variety of tastes, textures, and nutritional benefits. This large and diverse plant family is a treasure trove of culinary options, often beyond the commonly harvested parts.

Here are edible parts of other common Brassica plants:

1. Cabbage (Brassica oleracea var. capitata):

   • Main Harvest: The dense head (leaves).
   • Other Edible Parts: The outer leaves (often tougher, but edible when cooked down), and the central stalk/core (can be peeled, sliced, and roasted/steamed). Young flower shoots if the plant bolts.

2. Broccoli (Brassica oleracea var. italica):

   • Main Harvest: The green florets (flower heads) and upper stem.
   • Other Edible Parts: The leaves (similar to kale, can be sautéed), and the stalk (peeled and sliced, excellent raw or cooked).

3. Cauliflower (Brassica oleracea var. botrytis):

   • Main Harvest: The white curds (flower heads).
   • Other Edible Parts: The leaves (especially the inner, tender ones; can be roasted or used in stocks) and the core/stalk (can be chopped and cooked).

4. Kale / Collard Greens (Brassica oleracea var. sabellica/acephala):

   • Main Harvest: The leaves.
   • Other Edible Parts: The central stalk or stem (can be chopped and cooked, though often tough). Young flower shoots if the plant bolts.

5. Kohlrabi (Brassica oleracea var. gongylodes):

   • Main Harvest: The swollen, bulbous stem (looks like a turnip growing above ground).
   • Other Edible Parts: The leaves (excellent cooked like kale or collards). Young flower shoots.

6. Mustard Greens (Brassica juncea):

   • Main Harvest: The leaves.
   • Other Edible Parts: The flower stalks (if bolted, often spicy and tender). The seeds (for making mustard).

7. Turnips (Brassica rapa var. rapa):

   • Main Harvest: The root.
   • Other Edible Parts: The greens/leaves (often called turnip greens, delicious when cooked).

8. Radishes (Raphanus sativus):

   • Main Harvest: The root.
   • Other Edible Parts: The leaves/greens (peppery, excellent raw or cooked, especially when young). The seed pods (tender, crunchy, and peppery).

9. Broccolini / Broccoflower / Romanesco:

   • These are often hybrids or specific cultivars of broccoli or cauliflower, and usually all their parts (florets, tender stems, leaves) are eaten.

Table: Edible Parts of Common Brassica Vegetables

By understanding the full edible potential of these common Brassica vegetables, gardeners and cooks can enjoy an even broader range of fresh, homegrown flavors and reduce food waste. Many of these "other parts" are highly nutritious and often overlooked.