by Lisa Giroday, Sandra Lopuch and Sam Philips | Brussels sprouts are one of the best seasonal treats and – like kale, collards, and broccoli – they’re part of the family Brassica oleracea. The little nuggets bring with them the nostalgia of the holiday and post-holiday season. Remember, Brussels sprouts, like kale, taste sweeter after frost!

We all know that they’re good for us, even though some of us may still have terrifying flashbacks of them and their strong flavour in our childhoods, but they really are little powerhouses in the health department, containing vitamin A, vitamin C, folic acid and dietary fiber. Plus they’re believed to protect against colon cancer.

Growing: If you want to harvest your very own grown Brussels sprouts for next season, start the seedlings indoors or in a greenhouse at the end of May or early June. (This also is beneficial as they can grow to transplantable size while in the meantime you are harvesting and freeing space for them in your garden.) Transplant to the garden by mid-August to ensure the plants are in the ground for 45-60 days before the first hard frost. The timing is great as this is when there are some free spots in the garden and you begin to plant winter veggies (yes, in the summer!). Transplant the little ones when they have 6-8 leaves, and be sure to plant in full sun. The key to having your plants reach maturity is to get them to reach 45-46 cm (18”) in height before first frost (beginning of November).

Harvesting: Pick the sprouts from the bottom up when they’re firm and well formed. Keep in mind that the upper sprouts continue to form and enlarge as the bottom ones are harvested. If you want to harvest them all at once pinch out the leafy tip at the top of the stalk when the lower sprouts are 1-2 cm in diameter. In 2 weeks time, you should have a full stalk of mature sprouts to enjoy.

Eating: If you don’t feel like getting creative with cooking Brussels sprouts, don’t fret – our friends at The Acorn restaurant have you covered. Currently featured on their winter menu is a dish of charred Brussels sprouts with leeks, smoked onion puree, chestnuts, chives, all mustard seed oil all topped with apple and fennel fronds. Seasonal deliciousness! PS. it’s gluten-free and vegan!

THE VICTORY GARDENS ARCHIVE