We love Brussels sprouts! Little mini cabbages that are full of flavor, fun to grow and really good for you. We cant wait to have a plate full of them this Christmas.
In recent years the focus has been on breeding varieties that are milder in flavor, where in fact the more bitter the sprout, the better they are for you.
Glucosinolates (see Kale blog) can taste bitter, so breeding that compound out of them reduces their nutritional value.
The red varieties such as “Red Ball” have the added benefit of containing anthocyanins (see Kale blog).
Although no Christmas dinner is complete without mountains of sprouts, it’s actually better to harvest them in spring (damn….)
Research has shown that the highest levels of glucoinolates are found in sprouts in the spring. The longer day length, higher levels of sunlight and warmer temperatures result in greater phytochemicals than if you harvest in mid-winter.
Brussels benefit from being grown in full sun – research has shown that brassicas produce higher levels of beneficial compounds when subjected to UV stress. Sometimes stressing your plants can be a good thing, try to imagine them growing wild and how much they would have to battle – pests, diseases, drought etc. This can make the plants produce nutrients that bolster them, and help us! Too much love can sometimes be unhelpful……
They do however benefit from an application of sulphur, such as flowers of sulphur, during the growing season. This can lead to higher levels of glucosinolates, which help prevents cell damage.
Cooking tips
Fry, roast or steam. Boiling leaches the good bits.
Try frying with chestnuts this Christmas (with lots of butter!)
Whats your favourite ways of eating these treats?
