(WYTV) – When you were growing up, did you try to avoid Brussels sprouts at dinner? Maybe they tasted gross to you, and they did to many.
But things are different at the table today.
It’s not that you’ve grown up with more sophisticated tastes; it’s the Brussels sprouts that have changed.
Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer.
National Public Radio reports that the sprouts began to change in the 1990s.
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
The old varieties began to disappear, keeping the best-tasting sprouts.
It took years, but it worked.
Then, word spread to professional chefs around the world, and the new sprouts took off, more in the United States than in Europe.
Once word got out about everyone’s least favorite vegetable from childhood tasting a bit different, the big-name chefs at the five-star restaurants began cooking them again.
People had no idea that their “new” Brussels sprouts lacked the bitterness chemicals; they had been pollinated out of them.
FAQs
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
Why do Brussels sprouts taste better now? ›
Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid.
When did brussel sprouts start tasting better? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Do people taste Brussels sprouts differently? ›
Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.
Why do my brussel sprouts taste chemically? ›
The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.
Are brussel sprouts not bitter anymore? ›
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
Did they change Brussels sprouts? ›
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
What takes the bitterness out of Brussels sprouts? ›
One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.
Is it better to eat Brussels sprouts raw or cooked? ›
Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.
Do Germans eat Brussels sprouts? ›
In 2022/2023, based on preliminary figures, 300 grams of Brussels sprouts were consumed per capita in Germany. Figures remained stable during the timeline shown.
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
What's wrong with my brussel sprouts? ›
The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.
Are brussel sprouts cool season? ›
Brussels sprouts are a cool season vegetable that can be grown both in the fall and early spring. They also take a long time to mature, which can make them a little bit of a challenge for the home gardener.
Why do brussel sprouts taste better after a frost? ›
What's more, frosty weather converts bitter starches into sugars, leading to sweeter tasting sprouts (hence the logic behind grandparents remarking they “won't eat sprouts until the first frost”).
Why do I feel so good after eating brussel sprouts? ›
Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6). Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.
