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Hello and welcome to the BBC Gardner's World magazine podcast, brought to you by the team here at the magazine.

Join us as we chat all things gardening

with the nation's favourite experts.

Love them or hate them,

Brussels are one of the more divisive vegetables.

Perhaps this is a result of childhood memories of eating mushy, overcooked sprouts, or because of the wafty, eggy smell when they are cooked.

This smell is the sulphur compounds breaking down,

and although it might be unpleasant, they're associated with a reduced risk of

developing a wide range of cancers, so sprouts are believed to be very good for you.

I'm Sarah Edwards, picture editor of BBC Gardner's World magazine, and I want to share my tips

for growing Brussels sprouts. Brussels sprouts are part of the Brassica family,

which includes broccoli, cauliflower and kale.

They are high in fibre, vitamin C and K,

and according to the World Cancer Research Fund,

cooked Brussels sprouts still contain vitamin C,

about the same pound for pound as you'd get from an orange juice and raw oranges.

...