Sprouts were grown as early as 1200s in what is now Belgium. First written reference dates back to 1587, it was during 16th century when they enjoyed the popularity in southern Netherlands that spread throughout cooler part of the northern Europe. Sprouts Brussels grown in the temperature ranges from 7 to 24 Degree C, having highest yields at about 15 to 18 Degree C.

These plants were grown from the seeds in seed beds or the greenhouses, these plants are also transplanted to a growing field. Field is already prepared for harvest 90to 180 days after planting. An edible sprout grown like the buds in spiral array on side of thick stalks of approx: 60 to 120 cm in height, while maturing over the several weeks from lower to upper part of stalk. Brussels sprouts may also be picked by the hand into basket, in which many harvests are made with 5 to 15 sprouts at one time, by cutting entire stalk at once time for processing, depending on variety.

Brussels are among same family that has cabbage, broccoli, collard greens, kohlrabi and kale, they are cruciferous. All of these contain healthy amount of Vitamins such as vitamin A, C, dietary fiber and folic acid, they are believedto prevent against cancer, because to containing sinigrin. Brussels's production in United States dated back to 1800, it was when French brought it to Louisiana, and first planting was done in the central coals of California in 1920s, having significant production stated in 1940s. There are several acres are planted in the coastal areas of the San Mateo, Monterey Counties and Santa Cruz. Harvest season starts from June to January.