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  • Tom Zogas

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    December 18, 2022 at 6:19 pm
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    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.