In article ,
"David Hare-Scott" wrote:


Sure the choice of cultivar and growing conditions will help but for the
person newly come to growing their own, real freshness and ripeness are the
things that will knock their socks off if all they have ever had is from the
supermarket. All this is assuming of course that they can actually taste
fruit and vegetables properly. An acquaintance who is a heavy smoker
doesn't know what all the fuss is about.

To give some other examples; asparagus fresh cut is sweetish and can be
eaten raw with pleasure or blanched for only a few minutes. A fresh cabbage
is sweet and "alive" compared to the one cold-stored for weeks. There is a
good reason for this, the plant is still alive in storage and the metabolism
converts the sugars to starches. Also I suspect other processes subtly
change the flavour.

David

We have 5 senses when possible use them all. Storage seems to
diminish sense of smell which relates to taste. Can hide subtle
spoilage with spices but the best is breaking a asparagus nibbling and
walking about trying to envision the coming meal.

--
Bill S. Jersey USA zone 5 shade garden
http://www.youtube.com/watch?v=9Q0JfdP36kI