Moreso than anything else, look for tight, firm sprouts, which should feel heavy for their size when tossed in the hand — and avoid any sprouts with loose or wilting leaves.
Avoid any sprouts with yellowing leaves or blacks spots, which can be signs of age or rotting, respectively.
The goal here is a nice, vibrant green color, which should be pale at the root and grow brighter up the leaves.
Remove any small or wilting leaves from the outside.
Dunk in a bowl of cold water, but make sure to dry thoroughly before cooking for nice, crisp sprouts.
Store your sprouts uncovered in the fridge for longevity.
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