It’s no wonder so many people don't like broccoli. Who wants to eat a rubbery vegetable that tastes bitter when it’s supposed to be crisp, tender, and sweet? Depending on where it’s grown and how long it travels to get to your grocery store, store-bought broccoli can be a hit or miss. But that could change. According to The New York Times, a plant scientist and a team of researchers created a new kind of broccoli — one that can be crisp, tender, and sweet in a hot climate.
Traditional broccoli doesn’t grow well in too much heat, so broccoli is primarily grown in California, where there’s a cooler and drier climate. That can be long trip from the fields to the grocery store, and the result is usually a bitter and rubbery bundle of broccoli that’s been banged and bruised.
Seeking a solution, Cornell University scientist Thomas Bjorkman created a version of broccoli that thrives in hot and humid climates and is easy and inexpensive to grow on a large scale. It’s also crisp, tender, and sweet.
Soon your store-bought broccoli could be grown in hotter places like New York, South Carolina, and Iowa.