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brussels sprout

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

    Brussels sprout

  • Brassica oleracea
  • vegetables, including cabbage, broccoli, cauliflower, romanesco, kale, Brussels sprout, collard, Savoy cabbage, kohlrabi, and gai lan. Wild Brassica oleracea

    Brassica oleracea

  • Sprouts (game)
  • Sprouts is an impartial paper-and-pencil game which can be analyzed for its mathematical properties. It was invented by mathematicians John Horton Conway

    Sprouts (game)

  • Brussels
  • revivals. Brussels is well known for its local waffle, its chocolate, its French fries and its numerous types of beers. The Brussels sprout, which has

    Brussels

  • Sprout
  • Look up sprout in Wiktionary, the free dictionary. Sprout or Sprouts may refer to: Brussels sprout, an edible vegetable of the brassica genus Shoot, the

    Sprout

  • Broccoli
  • (Acephala Group), collard (Viridis Group), kohlrabi (Gongylodes Group), Brussels sprouts (Gemmifera Group), and kai-lan (Alboglabra Group). As these groups

    Broccoli

  • Kalette
  • between kale and Brussels sprouts. The plant can be eaten raw or cooked. "Kalette" is a brand name for the vegetable "kale sprouts," which were introduced

    Kalette

  • Brassica
  • species and varieties commonly used for food include bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa

    Brassica

  • Kohlrabi
  • cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or

    Kohlrabi

  • Culture of Brussels
  • restaurants. Brussels is well known for its local waffle, its chocolate, its French fries and its numerous types of beers. The Brussels sprout, which has

    Culture of Brussels

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brussels sprout

  • Boll
  • n.

    A Scotch measure, formerly in use: for wheat and beans it contained four Winchester bushels; for oats, barley, and potatoes, six bushels. A boll of meal is 140 lbs. avoirdupois. Also, a measure for salt of two bushels.

  • Brusher
  • n.

    One who, or that which, brushes.

  • Brussels
  • n.

    A city of Belgium, giving its name to a kind of carpet, a kind of lace, etc.

  • Bushel
  • n.

    A quantity that fills a bushel measure; as, a heap containing ten bushels of apples.

  • Brasses
  • pl.

    of Brass

  • Coomb
  • n.

    A dry measure of four bushels, or half a quarter.

  • Hutch
  • n.

    A measure of two Winchester bushels.

  • Scalp
  • n.

    A bed of oysters or mussels.

  • Strike
  • n.

    An old measure of four bushels.

  • End
  • n.

    One of the yarns of the worsted warp in a Brussels carpet.

  • Ground
  • n.

    In point lace, the net of small meshes upon which the embroidered pattern is applied; as, Brussels ground. See Brussels lace, under Brussels.

  • Cabbage
  • n.

    An esculent vegetable of many varieties, derived from the wild Brassica oleracea of Europe. The common cabbage has a compact head of leaves. The cauliflower, Brussels sprouts, etc., are sometimes classed as cabbages.

  • Bruiser
  • n.

    One who, or that which, bruises.

  • Wash
  • n.

    Ten strikes, or bushels, of oysters.

  • Point
  • n.

    Lace wrought the needle; as, point de Venise; Brussels point. See Point lace, below.

  • Aggregate
  • v. t.

    To amount in the aggregate to; as, ten loads, aggregating five hundred bushels.

  • Portal
  • n.

    The space, at one end, between opposite trusses when these are terminated by inclined braces.

  • Brassets
  • n.

    See Brassart.

  • Sprout
  • v. i.

    Young coleworts; Brussels sprouts.

  • Seam
  • n.

    The quantity of eight bushels of grain.

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