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| Celtuce | |
|---|---|
 Celtuce stems and heads | |
| Species | Lactuca sativa var.augustana |
| Cultivar | 'Celtuce' |
| Origin | Mediterranean region |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 75 kJ (18 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
3.65 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.7 g | ||||||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||||||
0.85 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||
Celtuce (/ˈsɛltəs/) (Lactuca sativa var.augustana,[3][4][5]angustata, orasparagina), also calledstem lettuce,[6]celery lettuce,asparagus lettuce,[7] orChinese lettuce, is a cultivar oflettuce grown primarily for its thickstem or its leaves. It is used as avegetable. In China, the family is informally calledwoju (traditional Chinese:萵苣;simplified Chinese:莴苣;pinyin:wōjù), which is also the name of a cultivar.[citation needed] It is especially popular in bothChina andTaiwan, where the stem is interchangeably calledwosun (traditional Chinese:萵筍;simplified Chinese:莴笋;pinyin:wōsǔn) orqingsun(青筍;青笋;qīngsǔn).
Popular sources identify it as originating in theMediterranean region and then being brought to China during theTang dynasty,[8] about A.D. 600–900.[9]
It can be grown from seed and is sown from April through May in the Northern Hemisphere. The seeds can be planted in a set bed or a temporary nursery bed and then transplanted to the growing site. They should be spread 30 cm apart each way. The young (edible) leaves are ready about 4–5 weeks after planting and the edible stems are ready when about 30 cm tall. They are usually harvested between July and September.[6]
The plant can suffer fromaphid attacks.[9]
The pale green leaves,[7] which are tender,[4] and white stems[6] can be eaten raw (in salads) or cooked. It can be pickled, grilled, roasted, or stir-fried.[6][7] It is mild but nutty, with a slight smoky aftertaste.[7][8] It is high in vitamins.[6]
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 thenstir frying with more strongly flavored ingredients.
It is also available aspickled stems. In China the pickled stem is often eaten as a side dish.[10]
In the US, celtuce is being used as a gluten-free pasta substitute.[11]
