Picnic lunch
Brussels Sprouts
Christmas is coming and so we had to focus on the humble Brussels sprout. Like Marmite, sprouts are either loved or hated, but with their delicious, fresh, green flavour and just the right amount of crunch (when not overcooked), Brussels are a perfect side dish and satisfying vegetable.
Some sources trace sprouts back to ancient Rome, but others claim they were first recorded in Belgium in the 13th century and then cultivated commercially in the 16th century being grown in the area around Brussels, hence the name. They were probably introduced to Britain by the 1800s becoming a useful green addition to winter meals.
A stalwart among winter vegetables in cool temperate climates, sprouts are extremely hardy and crop heavily. They are a good source of vitamins A and C, iron, potassium and fibre and Brussels sprouts actually contain more vitamin C than broccoli or strawberries. There are several varieties which can be picked throughout the autumn and winter so you don’t just have to limit your sprout intake to Christmas Day
Previously:
- Blackcurrants: Why Purple is the new Green
- Wild Garlic
- Cauliflower
- Winter Kale
- Cob Nuts
- Life Is A Bowl of Cherries
- Asparagus - Queen of Vegetables
- Watercress - The Original Superfood
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