Why Brussels Sprouts Got a Bad Reputation
Many people remember Brussels sprouts as bitter and unpleasant, especially from childhood. That reaction makes sense. Humans evolved to detect bitterness because it often signals poisonous plants. For years, Brussels sprouts triggered that warning system.
However, sprouts today are not the same vegetable many people grew up with. Decades of farming and plant breeding have reshaped their flavour. The question now is simple. Have sprouts changed, or have our memories failed to keep up?
Have Brussels Sprouts Actually Changed Taste?
Brussels sprouts remain one of the most seasonal vegetables, with nearly a quarter of annual sales in the UK happening just before Christmas. Despite their reputation, their popularity has grown. Sales have risen over the past five years, and surveys now show that almost two-thirds of people enjoy eating them.
Part of the problem lies in genetics. Some people carry two copies of a taste gene called TAS2R38. That gene makes bitterness more intense, which explains why sprouts taste worse to some than others.
Still, the vegetable itself has evolved. Modern sprouts differ greatly from older varieties, especially in bitterness levels.
Farming, Frost, and Flavour
Alan Steven, a farmer near St Andrews in Scotland, grows six different varieties of Brussels sprouts. Each variety matures at a different time, and each tastes slightly different.
Steven began working to reduce bitterness around twenty-five years ago. He tested soil nutrients like selenium and sulphur, but he found one factor mattered more than anything else.
Frost plays a key role. After frost exposure, sprouts produce natural compounds that act like antifreeze inside their cells. These compounds also add sweetness. According to Steven, vegetables simply taste better after frost, regardless of how they are cooked.
While appearance and disease resistance matter most for selling crops, flavour still benefits from these natural changes.
How Scientists Breed Better-Tasting Sprouts
Plant breeders have also worked for years to soften the bitterness of Brussels sprouts. Lauren Chappell, a biology professor at the University of Warwick, studies crop improvement through the Vegetable Genetic Improvement Network.
Breeding starts with wild and local varieties known as landraces. These plants offer wide genetic diversity and strong resistance to pests, disease, and harsh weather. Scientists grow these varieties, study their traits, and test them for flavour and bitterness.
Taste testing still plays a role, alongside chemical analysis. Once researchers find a plant with good flavour, they cross it with another that offers high yield or disease resistance. The results vary, much like siblings in a family.
By repeating this process over many generations, breeders create a stable new variety. This work often takes up to twelve years.
The Challenge of Removing Bitterness
Breeders face a delicate balance. Bitter compounds often protect plants from insects. When breeders remove bitterness, they can also reduce natural pest resistance.
To solve this, researchers look for alternative genes that offer protection without affecting taste. They also explore traits from related crops like broccoli and cabbage, which belong to the same plant family.
Gene Editing and the Future of Sprouts
England recently approved new rules allowing gene-edited crops. This framework supports advanced techniques that adjust existing plant genes rather than adding foreign DNA.
Gene editing allows breeders to fine-tune flavour, yield, and climate resilience with more precision. While productivity drives much of this research, taste remains a key goal.
Despite all this progress, old habits linger. Steven believes cooking methods still shape opinions more than genetics. Many people dislike sprouts because of how they were cooked years ago and never give them another chance.
