Bringing back an old thread here. Thanks, Julia.

Was just considering the difference in flavor between a sweet cone cabbage and a bitter savoy cabbage.

I don’t think that we could use a nutrition cocktail to cause a caraflex to have the sulfurofane/glucoraphanin/whateveritis taste of the savoy. The circumstantial evidence also points towards genetics, don’t you think?

The soil interaction/nutrition side of it seems to be more connected to yield/marketability.