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Okay, what wintery food connects us so specifically to a place like Brussels Sprouts? They aren’t Amsterdam Sprouts or Manchester Sprouts or Dusseldorf Sprouts, no, no, they are Brussels Sprouts!
Whilst the variety of veg that predates what we know as the Brussels Sprout probably came from the warmer climate, the sprouts that we know today have been cultivated in the later months of the year, in Brussels since the 13th century.

We associate Brussels Sprouts with this time of year because they like cooler weather. The highest yields come from temperatures in the low to high teens Celsius, high 50s to low 60s Farenheit.

These robust cabbages (or brassica) can be harvested quite late, and can be left on the stalks after they have reached maturity as freezing does not destroy the cabbage, rather it makes it a bit sweeter. Considering that they are also chock full of immune system boosting Vitamin C, it is quite handy that they make their appearance as cold season arrives. Is that a coincidence? I think not.

I think Brussels Sprouts, with their name that tells exactly the type of climate from which they hail, is a reminder that we are not separate from nature, but that we are a part of it.

If we go with the flow, and pay attention, there are many benefits to be gained to eating seasonally / physically, mentally and emotionally. A bit of nature related thought the next time you dig into your Brussels Sprouts this winter, wherever in the world you might be!