most active — and the flavor strongest — in
young, actively growing tissues: the center of
brussels sprouts, for example, and portions of
the cabbage core, which are twice as active as
the outer leaves. Growing conditions have a
strong influence on the amounts of flavor
precursors the plant stockpiles. Summer
temperatures and drought stress increase
them, while the cold, wetness, and dim
sunlight of autumn and winter reduce them.
Autumn and winter vegetables are usually
milder.
The Effects of Chopping Different
preparation and cooking methods give
different flavor balances in cabbage relatives.
It’s been found, for example, that simply
chopping cabbage — for making coleslaw, for
example — increases not only the liberation
of flavor compounds from precursors, but also
increases the production of the precursors!
And if the chopped cabbage is then dressed