I’m hypersensitive to the bitterness that exists in most leafy vegetables. I keep trying, though. This year I’m testing a lettuce variety called “Merlot” that’s supposed to be completely bitter-free. It’s going around my tomato plants, along with beets and dwarf basil, so even if it doesn’t taste good enough to eat, it can at least help keep the weeds back.
If anyone else knows of a variety of greens that are 100% bitter-free, I would love to know.
I think a lot of them sweeten up after a touch of frost.
Then of course with some greens, cook with salty, fatty pork, spices and I’ve even seen recipes that have a little bit of sugar.
Merlot is a lovely lettuce. How do you do with baby greens?
I’ve found that bitterness in lettuces usually happens when they get too big before the leaves or the entire head is harvested, or the top is OK, but the base needs to be cut off due to size. Whenever I see that white sap running out of the base of a Romaine when cut, I cut it a little higher up and compost or re-grow the nub.
How about Butterhead types? Those are extra mild - almost flavorless, IMHO. I like those for wraps instead of using bread or a tortilla.
I miss carbs. :( BUT I’m 8 pounds down, already. Yay! :)
We think romaine is not bitter as long as it does get too mature.