🥬 Brussels sprouts

Fresh Brussels sprouts picked from the stalk are sweet and nutty, and have little in common with the soggy boiled version many remember. They grow into tall plants on a stout stem, with the sprouts forming up the stalk, and crop from autumn until the new year.

They need a long season, a firm, fertile bed and some protection from wind and pigeons, so they are best on a medium or large plot. Choose early, mid and late varieties for pickings from September to March.

Varieties to try

Evesham Special (traditional, heavy cropper)Brendan (reliable F1, resists disease)Red Rubine (red sprouts, sweet)Doric (mild flavour, tall)Maximus (large, late)

Sow in March and April indoors in modules or trays, 1–2 cm deep, then harden off and plant out in May to June, when plants are 10–15 cm tall. Alternatively, sow directly in a seedbed outdoors in April and transplant. Space plants 60–75 cm apart in each direction, which looks wide but sprouts need space.

The soil must be firm, so avoid digging deep in spring; if the bed is freshly dug, firm by treading before planting. Plant deeply up to the lowest leaves, firm in well, and water thoroughly. Net immediately against pigeons and cabbage whites.

Top tips

• Plant into firm soil and plant deeply.
• Allow plenty of space, as plants get big.
• Choose varieties that crop at different times.
• Net as soon as planted.

Water thoroughly in dry weather and feed in midsummer with a general fertiliser, then stop feeding in late summer to avoid soft, loose sprouts. Stake each stem or earth up around it by autumn, as the tall, top-heavy plants rock easily in gales and loosen the roots.

Remove yellowing lower leaves in autumn, which can carry fungal diseases, and check regularly for whitefly, aphids and cabbage caterpillars. Keep nets on until picking is finished. Clubroot is a risk on acid soil, so lime the bed and rotate crops.

Top tips

• Stake or earth up stems before autumn gales.
• Stop feeding by late summer.
• Remove yellow leaves regularly.
• Pinch out the growing tip in autumn for even sprouts.

Watch out for

Cabbage whiteflyCabbage white caterpillarsAphidsPigeonsClubroot

Pick sprouts from the bottom of the stem upwards when they are firm, about 2–4 cm across, usually from October onwards. Twist or snap them off, picking a few from each plant at a time. Frost improves the flavour, making them sweeter and milder.

Cut or break off the top of the plant in autumn to encourage the sprouts to mature at the same time. At the end of the season, the top ‘sprout tops’ can be cooked like cabbage greens. Pull up the stems when finished and chop them up for the compost heap.

Top tips

• Pick from the bottom of the stem upwards.
• Wait for a frost for the sweetest flavour.
• Cook the sprout tops as greens.
• Remove blown (open) sprouts promptly.

Boil or steam whole sprouts for six to eight minutes, or roast them with olive oil and balsamic vinegar for caramelised flavour. Shred raw sprouts into slaws, fry with bacon or chestnuts, or stir-fry them with garlic. Cutting a small cross in the base of each helps larger ones cook evenly.

Sprouts keep on the stalk for weeks in the garden, which is the best way to store them. Picked sprouts keep in the fridge for up to a week, or you can leave whole stalks in a cool shed. Blanch for three minutes and freeze in bags for use at Christmas and beyond.

Top tips

• Roast at 200°C for about 25 minutes.
• Do not overcook, which makes them bitter and smelly.
• Leave sprouts on the stalk until needed.
• Blanch three minutes before freezing.