Unlocking the Secrets of Broccoli: How Genetics and Cooking Techniques Can Make it More Palatable

Broccoli is a cabbage plant that belongs to the genus Brassica, and it’s not everyone’s favorite vegetable. In fact, some people, including former US President George H.W. Bush, openly dislike broccoli due to its bitterness. However, the reason behind this dislike might not be entirely clear.

Research suggests that genetics could play a role in our innate preferences for different tastes. For instance, the taste receptor gene tas2r38 has been linked to how sensitively we perceive bitterness in Brassica plants like broccoli. This genetic variation means that some individuals are more sensitive to the bitterness in broccoli than others.

Despite this genetic predisposition, there are ways to soften the bitterness of broccoli if you don’t like it. You can try incorporating herbs and grated cheese into recipes or experimenting with different cooking methods to find a preparation of broccoli that suits your taste preferences. Mari Sandell, a professor of sensory food research at the University of Helsinki, recommends trying new things and being open-minded when it comes to trying out different vegetables like broccoli.

Overall, while some people may have an inherent dislike for broccoli due to its bitterness or other factors like texture or appearance, there are also ways to make it more palatable through cooking techniques or ingredients added into dishes.