Everything you need to know about… Brussel Sprouts

The Fruit & Root Crew are on a mission to uncover some of the stories behind the hero seasonal food we eat – from juicy fruits to veggies with va va voom!

It’s December – and that means twinkly lights, woolly jumpers and mountains of mince pies.

In fact, it’s a time when we eat all sorts of yummy things but few are more controversial than this month’s munch. Now, what do you think it is… fruit or veg? Only one way to find out!

Let’s Spin the Peel of Fortune!

So this month’s hero is a veggie – the one and only… Brussel Sprout!

Which leads us to the ultimate Christmas dinner question… to sprout or not to sprout?

Loved by some, feared by others… you could say sprouts are the marmite of the veg world.

“VEGGIE SUPERSTARS!”

They’re not just festive treat, but are available in season from summer right through to the next spring.
They’re nutritional superheroes packed with vitamins, minerals and fibre.
There’s over 110 varieties of Brussels sprout.
And get this – there’s even a sprout-kale hybrid called the Flower Sprout, with double the vitamins. Great for growing bodies and brainpower too!

Plus, cooked right, they’re crispy, nutty, and totally tasty. We promise!

Brussels come from the Brassica’s family of veg and it’s thought they’re named after the capital of Belgium where they became a popular crop in the 1500s. In actual fact, modern sprouts are descendants of ancient Roman cabbages.

Sprouts only really took off in Britain in the late 1800s – but we’ve definitely made up for lost time. We eat more sprouts than any other country in Europe – and our sprout industry is worth £650 million! And the area we grow them on is equivalent to over 3,240 football pitches! Imagine the matches you could play… in a sprout field?

Never mind all that – let’s get down to the weird and sometimes WHIFFY world of the humble brussel.

Ever wonder why overcooked sprouts smell like rotten eggs? That’s the sulphur compounds – super healthy, but a bit pongy if boiled too long.

And that thing where people cut a little cross in the bottom of the sprout before cooking? Some say it helps them cook evenly, but others say it actually ruins the texture. The real origin? In medieval times, people thought sprouts had evil spirits hiding in the leaves – and the cross would banish the demons.

So next time you prep sprouts, you’re basically performing vegetable exorcism. spooky sprouts! Let’s dig in to find out more, down on the farm!

MEET THE FARMER… DOWN ON THE FARM!

Sprouts are one of the longest-growing veg that we farm. We plant them in April and May, and harvest from late August through to early April. In Scotland, the cooler climate means we can harvest even longer than the rest of the UK.

We use special machines to cut the sprout stalks – then feed them into another machine that strips off the sprouts. They fall into a tank, then we pack, chill and send them off to shops across the country. Some even get exported – to places like the Netherlands!

Sprouts love well-drained soil, cool weather and a long season to grow big and strong. But they’re picky! We have to watch out for aphids, whiteflies, and other pests that love sprouts as much as we do.

Our fields need strong soil, because these plants grow tall and top-heavy. And to farm sustainably, we’re careful about how we water, manage waste, and keep soil healthy for future crops.

So next time you eat a sprout, just remember – it’s had a whole year of care and attention behind it!

GET IN MA BELLY!

Alright, who’s hungry? Let’s talk Brussels sprout recipes!

Gone are the days of mushy green blobs on your plate. These days, sprouts are roasted, sautéed, shredded, even air-fried! Here are some ideas to make your sprouts sparkle…

How about Sausage & Sprout Mac ‘n’ Cheese

Or Brussels Sprout Chips – just roast with olive oil and sea salt until crispy.

Sprouts with Pancetta – salty, crispy bacon magic – yum!

You can use sprouts in slaw – great on burgers.

And the ultimate… a Cheesy Sprout Gratin – bake them in a creamy cheese sauce till golden and bubbly.

Sprouts and cheese – who knew? Got your own recipes? Send them our way! And don’t forget…They might be tiny, but sprouts are mighty.

Eat them, roast them, share them – just don’t boil them for an hour.