The cool, foggy coast south of San Francisco provides ideal growing conditions. More than 90 percent of Brussels sprouts grown in the United States come from California, according to the U.S. Department of Agriculture, and most of the Golden State’s sprouts are harvested in San Mateo, Santa Cruz and Monterey counties.Half Moon Bay farmer Mike Iacopi, who sells Giuti and Lea’s sprouts at local farmers markets, said the salt air gives the vegetables character. "At night you get that salty dew,” Iacopi said, “and it gets into the plant, it gets into the soil, it adds flavor.”
I didn't know that science improved the great little cabbages to make them so much more popular...
Local farmers say the Brussels sprouts renaissance began about 20 years ago and more than 5,000 miles away. Scientists at agribusiness giant Syngenta’s labs in the Netherlands began breeding different varieties in an attempt to mellow out the sprouts’ acrid taste.The program focused on compounds known as glucosinolates, said Peter van der Toorn, Syngenta’s director of vegetable breeding. The substance is responsible for the bitterness of the sprouts but has also been studied for its possible role in preventing certain types of cancer.
“We have tried to design combinations of glucosinolates that give the health benefits of eating these vegetables while improving the taste,” said Van der Toorn, adding the new varieties also have higher sugar levels.
Chefs picked up on the milder flavor and began experimenting with new preparations. Diners who had recoiled from the stench of mushy, overboiled sprouts as children were pleasantly surprised. TV food shows and culinary magazines began featuring innovative recipes.
glucosinolates - that’s the compound I was thinking of which tastes bitter to some people, and has no flavor at all to others. Genetic.