I already knew about this phylogenetic tree (although I have always heard the common ancestor be called the "wild mustard", not wild cabbage), but the article was quite interesting.
I only wish that as a PSA, they had included the reminder to people over 30 years old who hate Brussels sprouts, that the delicious ones you can eat today are not the ones they hated in their youth, and if you haven't had sprouts in years you might want to give them a second try (salted, oiled and baked, not boiled or steamed of course!)
I think the sprouts trauma is the result of picking the wrong cooking method.
I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!
The modern cultivars literally taste different, it's not just cooking method. The bitter compounds were identified and bred out.
How long ago did this happen?
1990s research at Novartis, not sure how quickly the new cultivars were adopted,.maybe someone else can chime in
When I read the title, I immediately though, I think this is going to be about Brussel sprouts etc. as I just saw a video [0] that mentions the same lineage. The video is part of the series about the evolution of the flagellum, which is really well made.
Ah, yes. You can't throw a rock at produce without hitting a brassica oleracia.
The roots of the young Brachychiton acuminatus can be cooked in ashes and eaten like a sweet potato .. but despite the vast number of rocks in its native habitat .. not a single brassica oleracia will be found by throwing them.
I love these vegetables. Especially Broccolini and Brussel Sprouts. YUM
Fun fact, peppers, petunias, datura, and tobacco are all in the same family: Solanaceae.
Sure, but cabbage, cauliflower, broccoli, kale, etc, are all the same species.
you have done potatoes a profound insult by not including them in this list
As well as to eggplant and belladonna.
And tomatoes.
you are both right of course
but for some reason my fealty to potato does not extend to tomatoes and eggplant quite the same way. i feel toward potatoes sort of how gary Larson feels about cows
What I appreciate most about these vegetables is that they're much lower in that pesky oxalic acid than most vegetables in the human diet.
I already knew about this phylogenetic tree (although I have always heard the common ancestor be called the "wild mustard", not wild cabbage), but the article was quite interesting.
I only wish that as a PSA, they had included the reminder to people over 30 years old who hate Brussels sprouts, that the delicious ones you can eat today are not the ones they hated in their youth, and if you haven't had sprouts in years you might want to give them a second try (salted, oiled and baked, not boiled or steamed of course!)
I think the sprouts trauma is the result of picking the wrong cooking method.
I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!
The modern cultivars literally taste different, it's not just cooking method. The bitter compounds were identified and bred out.
How long ago did this happen?
1990s research at Novartis, not sure how quickly the new cultivars were adopted,.maybe someone else can chime in
When I read the title, I immediately though, I think this is going to be about Brussel sprouts etc. as I just saw a video [0] that mentions the same lineage. The video is part of the series about the evolution of the flagellum, which is really well made.
[0]: https://youtu.be/Frioffo53wo?t=1205
Ah, yes. You can't throw a rock at produce without hitting a brassica oleracia.
The roots of the young Brachychiton acuminatus can be cooked in ashes and eaten like a sweet potato .. but despite the vast number of rocks in its native habitat .. not a single brassica oleracia will be found by throwing them.
I love these vegetables. Especially Broccolini and Brussel Sprouts. YUM
Fun fact, peppers, petunias, datura, and tobacco are all in the same family: Solanaceae.
Sure, but cabbage, cauliflower, broccoli, kale, etc, are all the same species.
you have done potatoes a profound insult by not including them in this list
As well as to eggplant and belladonna.
And tomatoes.
you are both right of course
but for some reason my fealty to potato does not extend to tomatoes and eggplant quite the same way. i feel toward potatoes sort of how gary Larson feels about cows
What I appreciate most about these vegetables is that they're much lower in that pesky oxalic acid than most vegetables in the human diet.