The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.

[4] Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable.

[8] Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae).

[10] In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin.

[14] The Baja region is the main supplier to the US market, but produce also comes from the Mexicali, San Luis and coastal areas.

Most U.S. production is in California,[15] with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York.

[16] Once harvested, sprouts last 3–5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.

[20] Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties.

[21][22] Common toppings or additions include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper.