A variety of lettuce that exhibits characteristics of both celery and lettuce. Celtuse can be eaten raw or cooked.

Celtuce (Lactuca sativa var. asparagina, augustana, or angustata), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, IPA (UK, US) /ˈsɛlt.əs/, is a cultivar of lettuce grown primarily for its thick stem, used as a vegetable. It is especially popular in China, where it is the most common form of lettuce, and is called wosun (Chinese: 莴笋; pinyin: wōsŭn) or woju (Chinese: 莴苣; pinyin: wōjù) (although the latter name may also be used to mean lettuce in general).

The stem is usually harvested at a length of around 15–20 cm and a diameter of around 3–4 cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.

Though it has a common name of Celtuce, it is not a cross between Lettuce and Celery. It is just a variety of lettuce grown for its romaine-like foliage and mainly for its thick, edible stem. The stem grows 6 to 8 inches long and about 1½ inches in diameter.

Celtuce can be cooked like broccoli and tastes like a cross between a mild summer squash and an artichoke. The leaves can be used for salad.

This grows best in cool seasons. Plant and cultivate like leaf lettuce. Space plants 8 to 10 inches apart.

The stem is generally ready for harvesting about 4 months after sowing, when about 30cm (12″) tall and at least 2.5cm (1″) in diameter.

It can be left until just before the plant starts to bolt without becoming bitter. Strip off leaves and if the outer skin is tough.

Use the young, outer leaves as greens. A few weeks later, the stalks will be ready to harvest. Peeled, they can be eaten raw or cooked.

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