Good enough to eat

Oldham Advertiser - - LEISURE -


THEY are the main­stay veg­etable as­so­ci­ated with Christ­mas din­ner and, in re­cent years, top chefs have found a huge va­ri­ety of ways to serve them, cut­ting them up, pick­ing off the leaves and even shred­ding them, adding sage crumbs, lar­dons and other de­li­cious ac­com­pa­ni­ments.

If you are grow­ing them this year, start pick­ing them as soon as they are large enough to use, from thumb­nail size.

The har­vest­ing sea­son is long – from Septem­ber, through to late win­ter.

The lat­est aren’t ready un­til after Christ­mas, but will stand un­til the end of March. If you get a frost, the flavour of your sprouts should im­prove.

If you don’t want to keep go­ing up the gar­den to pick a few at a time, pull up a whole plant and plunge the roots into a tub of com­post in a cool place by the back door, or al­ter­na­tively cut off the top sec­tion of stem and stand the base in a jar with some wa­ter in it to keep the sprouts fresh.

They should keep in good con­di­tion for about a week.

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