Archive Tip of the Week
TIP OF THE WEEK
June 1, 2009
All About Bolting
Bolting is a burst of stem growth that leads to flowering, and it’s a perfectly normal process. In fact, it’s basically a survival mechanism. For instance, in response to hot weather many vegetables and herbs (notably those that prefer cooler temperatures) bolt so they can flower and produce seed. Crops most prone to bolting include greens of all kinds, broccoli, onions, and a number of herbs, particularly basil, cilantro, dill, and oregano.
Once the bolting process begins, it’s difficult to reverse, and the flavor of the crop in question diminishes quickly.
If you notice a stem beginning to form, you can snip it off and delay the bolting process, but you can’t actually reverse it. With most herbs, however, you can slow the process considerably by removing the flowers as they form. The plants will then direct their energy toward producing more foliar growth.
Plant breeders and hybridizers are always on the lookout for plants that are slow to bolt, and very often you’ll see the words “slow to bolt” on seed packets. In my experience, such claims are legitimate, although I’ve yet to find a cilantro that’s truly slow to bolt. But that’s not necessarily a bad thing, since the seed of cilantro is the spice coriander, which I love to pick while still green and gently toast with a little garlic in olive oil as a tasty topping for grilled lamb.
Bolting arugula with elongated stems and white flowers
Bolting onion – just snip the flowers as they form
Bolting Lettuce
