Red Ball produces plants with red foliage and sprouts, and the colour really improves in cold weather and after frost. Yields on this 1m (39″) tall variety are a bit lower, but the dark red sprouts are sweeter and thought to be more nutritious. Harvested from November to January here on the coast, it looks stunning when cooked and makes an interesting gourmet side dish. Try removing the buds and “unwrapping” them into individual leaves for an eye catching and tasty side salad. Or serve them whole with a creamy white hollandaise sauce to take advantage of the contrasting colours.