Why Homegrown Lettuce Is Bitter and How to Prevent It
What do people, pills, and lettuce have in common?
When they are bitter, they’re the worst.
Maybe that’s a bad joke, but I tell it to remind you to take all the necessary precautions to assure your Lactuca sativa is tender and mild, not bitter, like some grumpy friends I could mention…
A hint of heat is okay, and homegrown varieties do tend to have more flavor than supermarket iceberg and the like. But once this green vegetable starts developing a pervasive off-taste, the jig is up.
You may be able to harvest a head, or a bunch or two, and doctor it up so it’s edible. But once the flavor turns bitter, the lettuce will never return to being the delicious salad ingredient you intended to grow.
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Lettuce picked at its peak and served fresh from the garden is a taste sensation. When you plant your ownL. sativa, you can provide your household with a plethora of fresh, inexpensive leaves or crisp heads.
Us veggie gardeners can also sample any number of seed-grown varieties that aren’t available at any store, or even at the farmer’s market.
But that advantage is easily canceled out when your precious crop starts tasting bitter. Before you know it, the greens are fit only for the compost pile.
Let’s not let that happen! In this guide, I’ll share the top reasons why homegrown lettuce becomes bitter and how to prevent it. Here’s what I’ll cover:
From buttercrunch to romaine to loose leaf varieties, lettuce is a garden staple that’s easy to grow and lovely to have on hand for fresh salads, wraps, and garnishes.
Having your crop develop a bitter taste is probably the toughest
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