Brussels sprouts are a popular vegetable in the cabbage (Brassica) family, and a staple part of the traditional Christmas lunch. Named after their popularity in Belgium, they are an excellent source of vitamins C and D, along with folic acid and dietary fibre. The vegetable also contains anti-cancer compounds called glucosinolates, which makes them a 'super food'.

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Brussels sprouts are slow-growing, and can take up to 31 weeks to produce a crop. However, they crop from autumn through to spring, providing a valuable source of food in winter, when little else is available.

How to grow Brussels sprouts

Sow seeds in spring and plant out into fertile soil after all risk of frost has passed. Water regularly, feed with an organic nitrogen-rich fertiliser and stake in autumn to prevent wind rock. Harvest the sprouts as and when they are produced.

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