There is a quintessential, often overlooked, ritual of the Christmas season that connects us directly to the garden: the harvesting of Brussels sprouts on a cold, frosty December morning. While many people buy their sprouts pre-bagged, nothing compares to the satisfaction and superior taste of picking them fresh from the stalk just hours before they grace the Christmas dinner table. This act isn’t just about freshness; it’s a time-honoured tradition that many home gardeners swear by.

The magic of harvesting on a frosty day lies in the effect the cold weather has on the sprouts. The frost triggers the plant to convert its stored starches into sugars as a natural antifreeze mechanism. This process is crucial because it significantly sweetens the flavour of the often-maligned vegetable, reducing any residual bitterness. A good, hard frost transforms them from something potentially earthy and harsh into sweet, nutty little cabbages.

To harvest, you can either pick the individual sprouts from the tall stalk, starting from the bottom and working your way up, or—for a larger, quicker haul—you can cut the entire stalk off at the base. If you choose the latter, the stalk makes for a spectacular, rustic centrepiece when brought indoors. Ensure you wear warm gloves, as handling the icy leaves and sprouts can be hard on the fingers.

Bringing those frost-kissed sprouts into the warm kitchen, still coated with tiny ice crystals, is a truly festive moment. It ensures that the sprouts you serve are at their peak flavour and crunch. This December ritual confirms that some of the best holiday produce comes not from a store, but from your own garden, giving Christmas dinner a truly special, home-grown touch.