Photo courtesy of eevadoherty at Flickr.com.
If you’ve ever tried eating leafy vegetables like cabbage or lettuce after they’ve sent up flower stalks, you’ve probably been left with a bitter taste in your mouth — literally. The flowering process, which is called bolting, can render some vegetables virtually inedible.
While there’s probably a chemical with a mile-long name out there that inhibits bolting, your best organic option is to keep a close eye on your plants and pick them immediately if they show signs of flowering. Failing that, try growing plants that normally bolt in the spring in the fall instead; often, it’s the rising temperatures that trigger bolts. Otherwise, ask your local garden supplier about providing bolt-resistant varieties; they’re available for most species of vegetables.
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