Tag: Vegetable genetics

According to USDA data, per capita consumption of Brussels sprouts nearly tripled between 2011 and 2019, reflecting a dramatic shift in their public perception, largely because the old, bitter taste is a thing of the past. The transformation from a dreaded, mushy vegetable to a trendy, nutty side dish is a modern success story of food science and breeding.

Since the 1990s, scientists have systematically bred Brussels sprouts to have a milder, more palatable flavor. This transformation answers the question of when did Brussels sprouts become less bitter, revealing a culinary evolution that surprised many who remembered the notoriously pungent vegetable of the past.