Good enough to eat
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.