Brussel Sprout Decimation

It’s not all-singing and dancing flowers and veg in the garden you know! Sometimes, despite our best defences, disease or pests can attack our much loved planting! This year’s Christmas day dinner may be in danger!

It is as bad as it looks: the cabbage worms have had their merry way with the entire Brussel Sprouts crop, and the neighbouring cabbage and kale – it seems it would have been rude not to have continued the feast!


Brussels Sprouts require patience as they have a long growing season and these ones were planted in late May. They are not ready to harvest until late Autumn/early Winter so are a perfect vegetable to see you through the Winter months providing vitamins K, C, A and B6. Brussel Sprouts are actually quite a little superfood as they are also a good source of fibre, magnesium, phosphorus, thiamin, folate, potassium, manganese, copper, calcium, and iron so it really is worthwhile having a go at growing your own!

Brussel Sprouts are supposed to taste better after they’ve been hit by a slight frost and in spite, of the cabbage worm attack, the buds are growing strongly so we’ll still have Sprouts for Christmas and probably most of November, December and January!

If you have any great recipes for using Brussel Sprouts, please do leave them in the comments: it would be great to try something new with the glut that is coming!

3 thoughts on “Brussel Sprout Decimation

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  1. I’m glad the caterpillars didn’t eat everything! I love Brussels sprouts! I usually just boil them until they are al denté – they taste so good they need nothing else added. Sometimes I quickly fry them with almond flakes or sesame seeds which is very nice.

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