Lettuce is one of those plants that seems to bolt in a blink once hot weather arrives, and it can be especially frustrating if your tomatoes and cucumbers are just starting to ripen. Come on now, where’s the salad love?!
But is it game over once your plants send up those flower stalks?
Not at all! Depending on where they’re at in the flowering stage, bolted lettuces are often still edible.
Why bitter doesn’t necessarily equal bad
Most people shy away from bolting lettuce because the leaves start to turn bitter as the plant concentrates its energy on producing seed. That bitterness (caused by an increase of bitter-tasting compounds called sesquiterpene lactones) is part of the plant’s natural defense mechanism against pests and microbial growth.
Bitterness isn’t an indicator of quality, however. While lettuce leaves will become chewier and decline in quality as they age—and trust me, you’ll know when that happens—they can continue to be be harvested for weeks after the flower stalk appears.
Did you know?
Sesquiterpene lactones have anti-inflammatory properties, anti-cancer potential, and many other medicinal benefits, according to numerous studies.
If you enjoy bitter greens like radicchio, endive, arugula, mustard, dandelion greens, and collard greens, bolted lettuce isn’t all that much different in flavor. It’s just as nutrient-packed and I’ll often mix it with other (sweeter) greens like baby lettuce, baby chard, or spinach to stretch the salad season.
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How to make bolted lettuce less bitter
If you find the flavor of bolting lettuce a bit too much but you’re open to new ways of eating it, here’s how I like to tame the bitterness and use up all that summer lettuce in the kitchen.
Use a robust vinaigrette
Acidity can make bitter greens taste a lot more pleasant. If you’re using bolted lettuce leaves in a salad, add a tangy vinaigrette to brighten things up. Citrus and other sweet-tart ingredients (like plums and pineapple chunks) also help tone down the bitterness. (Pro tip: Grill the fruit for a standout summer salad!)
Cook it
Wait, cooked lettuce? Yes, it’s a thing, and it’s actually very common in Asian cuisines. Lettuce can be stir-fried, sauteed, boiled, braised, or blanched like any other leafy green, and it cooks down considerably (so you can use up more of it).
Heat mellows out the bitterness, and it doesn’t take much more than olive oil, garlic, salt and pepper, and a squeeze of lemon to turn heaps of lettuce into a delicious side dish. Or, try garlic, ginger, soy sauce, and toasted sesame oil for a more savory take.
Making soup? Lettuce wilts into a silky texture (similar to spinach) and can be used in place of cabbage in many soup recipes.
Add spice
The intensity of bitter lettuce is best matched with a bold spice. Chile peppers are strong enough to counteract any bitterness in the greens, and one of my favorite ways to use them is to add chili crisp (a Chinese-style hot sauce made with peppers and other aromatics infused in oil) to a pan of sauteed lettuce. It’s an easy weeknight dish—just add your choice of protein to round it out.
If I’m not making my own chili crisp at home, I swear by these two from the store: Sichuan Chili Crisp or Momofuku Chili Crunch. (Try them on all vegetables, not just lettuce!)
