Did you know brussels sprouts used to taste different than they do now? In the 90s, a Dutch scientist named Hans Van Doorn, who worked at a seed and chemical company, identified the chemicals that made brussels sprouts taste so bitter. At that point, companies that sold brussels sprouts seeds looked through their archives, looking for older varieties that had lower levels of the bitter chemicals. They then crossbred the low-bitter varieties with modern high-yield varieties to make them taste better. Over time, the popularity of brussels sprouts increased, especially here in the U.S. Most U.S. production is in California, with a smaller percentage grown in Washington and on Long Island. Learn more in the audio below!