Bolting

In gardening bolting is a bad word. it happens to green leaves: lettuce, spinach, rocket, chard, cabbages, etc. A plant bolts when it starts to produce seeds. First, it generally grows a longer stalk, which is may be hard and hence inedible, with smaller leaves that are often bitter or at least more bitter than normal leaves. At the end of this stalk blooms will start to grow and eventually turn to seed pods. The real problem with bolting is that the plant will stop producing new leaves and at the end of the process it will simply die. We are talking about plants that are not perennial.

Here is what I have learned from my very little experience at the allotment: contrary to what most people will tell you, once a plant bolts, you can still harvest and eat the leaves that are left. If you find them too bitter and hard for salad, cook them. All of the aforementioned plants are really tasty cooked. In many countries, for example in the Mediterranean and Far East, bolted plants are considered a delicacy. Examples are "Cime di rape" in Italy and "Kai Lan" in China.

If you do not know what to do with the cooked leaves, here is one of my favourite recipes.

Green risotto (for two)

1 cup of arborio rice
a bunch of greens, washed, cleaned* and, if necessary, chopped into bite-size pieces
olive oil, salt

*By cleaned, I mean, any inedible parts, such as yellow leaves or hard stalks, removed.

In a pot add the greens and one and a half cups of water. Season with salt. Bring to a boil and simmer until the greens are soft but not fully cooked. For soft greens, like spinach and rocket, skip this step and add the rice immediately. Wash and add the rice to the pot. Bring to a boil again and then lower the temperature to a minimum. Let simmer until the rice is fully cooked. Add a bit of olive oil and stir well. Done!