DR KEITH WHEELER / SCIENCE PHOTO LIBRARY DR KEITH WHEELER / SCIENCE PHOTO LIBRARY
Brussels sprout plant (Brassica oleracea gemminifera). The lower leaves fall off leaving the buds, which swell up to form the vegetable. The leaves at the crown of the stem pass food down to the lower buds, which swell up. The sprouts are harvested when the sprouts are relatively small. They are cooked and eaten as vegetables, and are rich in vitamin A, vitamin C, folic acid and dietary fibre. Photographed on a farm in Devon, England.
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