How Breeding and Evolution have Improved the Taste of Vegetables

Bundles of fresh celery stalks with leafy tops are upright and secured with bands, displayed against a dark background. The stalks are crisp and pale green, highlighting their freshness and natural texture.

“The thesis is that most of our culinary delights have evolved from bitter-tasting ancestors in the vegetable kingdom.” June 28, 1843 On this day, the New England Farmer published an article called Effects of Culture. The thesis is that most of our culinary delights have evolved from bitter-tasting ancestors in the vegetable kingdom. Here’s what…

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