Keep them in the fridge in a bag or container. Whole ones last about a week, sometimes a bit longer if they’re still on the stalk. Don’t wash them until you’re ready to use them. If some outer leaves turn yellow, just peel those off. You can freeze them after a quick boil if you want them to last months.

They’re low in calories but give you a good amount of fibre and vitamin C. Also high in vitamin K, which helps with bones and blood. The same plant family as broccoli means they have some natural compounds people link to overall health. Easy way to add greens to a meal without much fuss.

They come from the same plant family as cabbage, broccoli and kale. The modern little sprouts started being grown near Brussels in the 1200s or so, and by the 1500s and 1600s they were common in that area. From there they spread around northern Europe and later to other places. Cool weather suits them best.

People have been growing cabbage-family plants for a long time. The small sprout version became popular around Brussels in Belgium a few hundred years ago. That’s how they got the name. For a while a lot of folks hated them because they were usually boiled until mushy and bitter. Newer types taste milder.

They got named after the city of Brussels. Brits eat more of them than most other countries, especially at Christmas. Cutting a little cross in the bottom used to be a thing people did — some said it was to stop evil spirits, others just to help them cook. There are purple kinds as well as the usual green ones.

Cut them in half so they cook even. Roasting in the oven with a bit of oil and salt is the easiest way to make them taste good — they get crispy and sweet. Don’t boil them for ages or they go grey and stink. A hot pan or the oven at around 200°C works better. Throw in some garlic, bacon bits, or a squeeze of lemon if you like. Shred them raw for salads too.