How to Choose: Brussels sprouts are most frequently sold cut from the stalk in one-pint packages, although you can occasionally find them still on the stalk at farmers’ markets. Look for firm, compact heads with clean stem ends. They should be no larger than one inch in diameter. Any bigger and they’ll taste too cabbagey.

How to Store: Store sprouts unwashed (moisture speeds decay) and tightly wrapped in a plastic bag in the vegetable compartment of the refrigerator.

Shelf Life: Three to four days.

Best Uses: Brussels sprouts are great cut in half and sautéed in oil over medium heat until tender, 7 to 10 minutes. During the last minutes of cooking, toss in 1 large clove of garlic, thinly sliced, and a handful of golden raisins. The sprouts can also be roasted or blanched (briefly boiled). They’re often too strong to eat raw.