This piece originally appeared on Needsupply.com.
Gardening may not be the first thing on your mind during these brisk wintery days, but there are actually plenty of vegetables that flourish in the colder temperatures. Brussels sprouts, named for the Belgian city they are believed to have originated in, are just one of them, and this time of year they are ripe for harvest. Whether you love them or hate them, they are bursting with heath benefits and are surprisingly versatile to cook with. Here is our guide to the brussels sprout, and some hand-picked recipes just right for the season.
Brussels sprouts are part of the cabbage family, along with broccoli, collard greens, kale, and kohlrabi, a type of turnip cabbage. They are grown for their little edible buds that grow along a thick, long stalk and look just like miniature cabbages. They are typically best when grown in a winter garden, read for harvest around January, and taste the sweetest right after good, stiff frost.