To Bolt: To move suddenly, unexpectedly…

Lately, the temperatures where I live have been in the triple digits. Dropping down to 99 degrees by 9:30 at night. The heat is hard on me, but harder on my plants. Under extreme conditions like this, you have to watch for bolting in your garden. A plant “bolts” when it is under stress and believes that its chances to reproduce are threatened. In response, it will siphon energy away from its edible parts and channel it into making a flower. This shift is unfortunate for the gardener, as bolting almost always renders the edible parts woody, bitter and mostly useless. With a different perspective, however, bolted plants become an opportunity to taste less familiar, often more interesting food.

Two examples: Arugula bolts very quickly under heat stress, sending up delicate white flowers. Next time you see one, eat it. You’ll recognize the taste. Suddenly you have edible, peppery flowers for your salad. Fennel is another spring plant that lingers into summer. Leave the plants and allow them to flower. Snip the stems and lay on a flat, draft-free surface to dry completely. Store them flower side down in a paper cone to collect pollen. Fennel pollen is sweet, citrusy and woodsy in flavor. I have heard it is a good substitute for the (very expensive) saffron. I love having it in the kitchen to sprinkle on grilled pork or vanilla ice cream.

Plants are going to react to the conditions of their environment. The key is discovering unexpected rewards in these changes.

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