Post by oldmobie on May 30, 2015 20:59:22 GMT -5
Some of my frequently mentioned brassicas are coming of age. Parents were Michihili and Pak Choi, possibly others. The ones I sowed deliberately are still small, but I've just discovered some volunteers I thought were something else. Lots of them have jagged leaf edges, a few with something a little stickery/ thorny on the main leaf vains. (This seems to disapear in cooking.) My question is about the one plant I like the looks of. It's smooth leafed and tender, about a foot high. It was already starting to bolt when I discovered it. It's too bitter to save seeds from, if it's bitter because of its genes. Can cabbage be genetically bitter? Or does it get bitter when it bolts, like lettuce does? Should I save seeds from it?