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If every time you make brussel sprouts you dont like them then maybe you're just bad at cooking 
this post was submitted on 05 Apr 2026
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Chapotraphouse
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they were bred for sustinence, flavor, and general survivability pre-modernity, but the demands and logic of large, commercial production in the 20th century presented plant breeders with a series of entirely novel demands, some extreme: high density plantings, early yield/fast growth, shelf stability, response to fertility/irrigation, etc.
the better tasting lines of post-1990 involved reaching back into earlier developed lines to cross them into modern, high yield lines.
and a "high yield" trait is a moving target that changes over time as diseases and other biological pressures are constantly evolving to overcome a plant's defenses to hijack it before we have a chance to harvest and eat it.
I can always count on hexbear to educate me further. Thank you!