Brussels Sprouts Lost Their Bitterness

In the 1990s, Brussels sprouts still had a strong bitter taste caused by specific chemical compounds. A Dutch scientist named Hans van Doorn identified those compounds while working for the seed and chemical company Novartis, prompting breeders to search old varieties for naturally lower bitterness. They cross-pollinated those plants with modern, high-yield varieties, eventually producing better-tasting sprouts that helped fuel the vegetable's culinary revival in the United States now.

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