Lettuce is one of the plants that appear to flash when the hot weather arrives, and can be particularly frustrating when tomatoes and cucumbers are just beginning to ripen. Now, where is the love of salad? !
Bolting can occur for many reasons, and there are easy ways to slow down bolting. But is it game over when your plants send the stems of those flowers?
Not at all! Depending on where you are in the flowering stage, bolted lettuce is still edible.
Why is bitter not necessarily equal to bad?
Most people bolt the lettuce as the leaves begin to become bitter as the plants concentrate their energy on producing seeds. Its bitterness (caused by an increase in a bitter taste compound called sesquiterpene lactone) is part of the plant’s natural defense mechanism against pest and microorganism growth.
Did you know?
Sesquiterpene lactones have anti-inflammatory, anti-cancer potential, and many other medical benefits, according to many studies.
But bitterness is not an indicator of quality. Lettuce leaves bite and lose their quality as they age, but trust me. You know when that will happen. It can continue to be harvested for several weeks after the flower stem appears.
If you enjoy bitter greens like Radicchio, Endive, Arugula, Mustard, Dandelion Greens, and Collard Greens, bolt-shaped lettuce isn’t that different. It’s just like nutrition, I often mix it with other (sweet) greens like baby lettuce, baby chard, spinach, etc. to extend the salad season.
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How to avoid making lettuce too bitter with bolts
If you have a bit too much flavour in bolting lettuce and are open to new ways to eat it, here’s how you want to tame the bitterness and use up all your summer lettuce in your kitchen.
Uses robust vinaigrette
The acidity makes the bitter green more comfortable. If you’re using lettuce leaves in your salad with bolts, add a tangy vinaigrette to brighten things up. Citrus and other sweet tart ingredients (such as plums and pineapple chunks) also help to relieve the bitterness. (Pro tip: Bake fruit for an outstanding summer salad!)
I’ll cook
Wait, cooked lettuce? Yes, it’s something and is actually very common in Asian cuisine. Lettuce can be fryed, fryed, boiled, simmered, simmered, cooked, cooked, and cooked quite a bit like other lush greens (and therefore can be used up more).
It heats up the heat. Reduce olive oil, garlic, salt, pepper and lemon squeezes to never change your lettuce pile into a delicious side dish. Or try garlic, ginger, soy sauce, and toasted sesame oil.
Make soup? Lettuce wilts into a silky texture (similar to spinach) and can be used in many soup recipes to replace cabbage.
Add spices
The strength of the bitter lettuce suits the bold spices best. Chili peppers are strong enough to counteract the bitterness of the greens, and one of my favorite ways to use them is to add chili quiri (a Chinese-style hot sauce made with peppers and other aromatics infused with oil) to a sauteed lettuce pan. It’s a simple weekday evening dish. Add protein selection and round it.
If I’m not making my own chili clear at home, I swear to these two from the shop: Sichuan chili crisp or momofuku chili crunch. (Try it with all the vegetables, not just lettuce!)
