These tight-leaved vegetables were first recorded in the Brussels region of Belgium during the late 1700s. They form multiple, miniature cabbage heads along a single stalk, which makes them one of the more unusual looking members of the brassica family.>
Good all-rounder
Brussels sprouts love the cold. They need low temperatures (and preferably a frost or two) to develop good, sweet sprouts. This makes them a perfect winter crop to grow in the UK. They’re harvested from October through to March.They produce two crops. In addition to picking the sprouts, you can 'top’ the upper rosette of leaves. Topping prevents the plant from growing taller, ensuring all its energy goes into producing bigger sprouts. Sprout tops are popular too. These versatile greens are packed with flavour and cooked like cabbage.
Cook with care
It’s easy to overcook sprouts which are tastiest when tender, not mushy. Boil them too much, and you’ll end up pouring all the vitamins and minerals away with the water, plus you’ll fill the home with the smell of rotten eggs, due to the high levels of sulphoraphane contained in sprouts. Cooked properly – they’re delicious! Roast, sauté or grill for a nutty flavour and full complement of nutrition.A super food
It’s not an easy journey from plot to table. Many pests and problems affect sprouts - aphids, cutworm and root maggots, to name a few! It’s best not to plant sprouts where other brassicas have grown recently, to reduce the chance of disease. Growing them organically is particularly tricky.So when in season, we should tuck-in and truly value this succulent superfood. A cup of sprouts contains less than 40 calories. They’ve got more vitamin C per serving than an orange, and have high doses of vitamin K, which is great for the blood.
