As its name implies, Brussels sprouts originated in Brussels, gained popularity, and are now available in many countries across the globe. As with most cole crops, Brussels sprout is a heavy feeder, requiring a rich soil that is full of goodness and nutrition to ensure a bountiful harvest.

The tiny, cabbage-like sprouts grow in the axils of each leaf and up the stalk, beginning at the bottom and growing up the main stem. A dusting of frost enhances and intensifies the flavour, adding a sweet, rich element that is best achieved by this cold.

Considered to be a superfood due to their cancer-fighting glucosinolates (which are present in most cruciferous vegetables), they all have a characteristic pungent flavour that seems to be overpowering when overcooked, which gives them a bad reputation. To bring out the best flavours in your home-grown Brussels sprouts, lightly steam or pan-fry along with a sprinkle of nutmeg. They are also delicious when eaten raw.