Let’s talk about Brussels sprouts… 

There is no green vegetable more loathed than the humble Brussels sprout, but these misunderstood miniature cabbages deserve a second chance. Often given a bad rep because of their infamous pungent aroma when overcooked, when properly prepared this nutrient-packed veggie is pleasantly crisp with a slightly sweet, complex flavour profile. 

Grown on a sturdy stalk, Brussels favour mild temperatures and require a fair bit of patience to successfully cultivate. Not only do homegrown varieties taste far more superior than their supermarket counterparts, but they are one of the easiest and most rewarding vegetables to grow. With a little planning, you could be picking your own Brussels fresh from the vegetable patch next Christmas morning. Plus, once you’ve tasted homegrown sprouts cooked to perfection, shop-bought ones will be a thing of the past.   

Did you know? One serving of tasty sprouts (80g) delivers four times more vitamin C than an orange. 

The growing process 

Pick your varieties

We all know you can buy these cruciferous treats year-round from the supermarket, but they are so much more delicious pulled straight out of the garden after a frost. Here’s a selection of some of our favourite varieties: 

Brigitte F1

A first-class option with good seed resistance. Produces high quality buttons with excellent shape, colour and flavour. 

Valencia F1

This is a relatively new variety with an RHS Award for Garden Merit. Grows to roughly 1 metre, has well-spaced buttons and produces leaves with a slight purple tint. 

Brodie F1

Nicknamed the Christmas sprout due to its popularity with supermarkets over the festive period, Brodie has a very mild taste with no bitter flavours. 

Darkmar 21

Traditional Bedfordshire type, popular with many gardeners. Darkmar produces heavy crops of medium sized, dark green sprouts with a fine flavour. 

Growing

Sprouts like a firm, neutral or alkaline soil so the first thing to do if you’re planning to grow sprouts is to prepare your bed well in advance. For December sprouts, sow a late variety in April and plant out in June. Transplant seedlings firmly in moist soil when their roots start showing through the tray keeping their lowest leaves just above the soil surface. 

Brussels sprouts care advice

  • Check soil regularly and water when the top inch is dry. Keep the soil moist, but not soaked.
  • If any of the lower leaves of the plant show any yellowing, remove them to encourage air circulation and reduce the risk of disease.
  • Make sure not to dispose of the leaves. Cook them as you would collard greens, they’re delicious.

Harvesting

Pick Brussels sprouts for immediate use when they are large enough for cooking, and still firm and tightly closed. Begin picking the lowest sprouts, working your way up the stem. Carefully break them off with a sharp downward tug. The flavours are often better when the sprouts have experienced a touch of frost. Harvested Brussels do not keep well, so it’s best to pick them as you need them. 

Once all sprouts have been harvested from a plant, make sure you remove and dispose of the plant and roots so they don’t attract pests or diseases.

Tip: Brussels sprouts are notorious for having a strong, sulphur-like flavour and smell.To prevent this, try lightly roasting or sauteing your sprouts.

Other uses for Brussels sprouts  

For a long time, this humble veg didn’t get much love. However, there are some delicious ways to cook them to perfection. The below possibilities may even change the way you think about the underrated Brussel.  

Roasted Brussels sprouts. Requiring very little prep and just a dash of olive oil, this classic and delicious side dish boasts a whole heap of flavour. 

Bubble and squeak. Crushed cooked sprouts, other leftover vegetables and mashed potato fried into a patty – the perfect leftover Christmas brunch. 

Sprouts pesto. A healthier alternative in amongst all of the heavy Christmas food. Simply whizz your sprouts in a food processor along with walnuts, garlic, lemon and parmesan. Use it as a dip, with pasta or even as a marinade. 

Brussels sprout slaw. Grate up raw sprouts and combine with mayo and other shredded raw veggies. Tasty and simple with a plethora of uses. 

Brussels mac n cheese. Yes, you read that right. Brussels really do taste great with just about anything, particularly cheese and pasta. Add roasted Brussels sprouts to cooked pasta and homemade cheese sauce for a quick, mid-week meal.