View source for Celtuce

{{Short description|Lettuce cultivar}}
{{more citations needed|date=January 2017}}
{{Infobox cultivar
| name = Celtuce
| image = Celtuce.jpg
| image_caption = Celtuce stems and heads
| species = ''[[Lactuca sativa]]'' var. ''augustana''
| cultivar = 'Celtuce'
| origin = Mediterranean region
}}
{{nutritional value | name=Celtuce, raw
| kJ=75
| protein=0.85 g
| fat=0.3 g
| carbs=3.65 g
| fiber=1.7 g
| calcium_mg=39
| iron_mg=0.55
| magnesium_mg=28
| phosphorus_mg=39
| potassium_mg=330
| sodium_mg=11
| zinc_mg=0.27
| manganese_mg=0.688
| vitC_mg=19.5
| thiamin_mg=0.055
| riboflavin_mg=0.07
| niacin_mg=0.55
| pantothenic_mg=0.183
| vitB6_mg=0.05
| folate_ug=46
| vitA_ug=175
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169990/nutrients Link to USDA Database entry]
}}
'''Celtuce''' ({{IPA|/ˈsɛlt.əs/}}) (''Lactuca sativa'' var. ''augustana'',<ref>Stanley J. Kays {{google books|1pBMcf6wyj0C|iCultivated Vegetables of the World: A Multilingual Onomasticon|page=658}}</ref><ref name=World>Masatoshi Yamaguchi {{google books|xTPpCAAAQBAJ|World Vegetables: Principles, Production and Nutritive Values|page=208}}</ref><ref>Caroline Foley {{google books|rZQ7texaDLYC|How to Plant Your Allotment|page=51}}</ref> ''angustata'', or ''asparagina''), also called '''stem lettuce''',<ref name="kingsseeds">{{cite web|title=Celtuce or Stem Lettuce|url=https://www.kingsseeds.com/Products/Vegetables/Oriental/Celtuce-or-Stem-Lettuce|publisher=kingsseeds.com|accessdate=28 January 2017|archive-url=https://web.archive.org/web/20180723182147/https://www.kingsseeds.com/Products/Vegetables/Oriental/Celtuce-or-Stem-Lettuce|archive-date=23 July 2018|url-status=dead}}</ref> '''celery lettuce''', '''asparagus lettuce''',<ref name="modern">{{cite web|last1=Nosowitz|first1=Dan|title=Meet The Vegetable: Celtuce, a Mutant and Delicious Lettuce ..on|url=http://modernfarmer.com/2016/04/celtuce/|publisher=modernfarmer.com|accessdate=28 January 2017|date=29 April 2016}}</ref> or '''Chinese lettuce''', is a cultivar of [[lettuce]] grown primarily for its thick [[plant stem|stem]] or its leaves. It is used as a [[vegetable]]. In China, the family is informally called '''''woju''''' ({{Zh|t=[[wiktionary:萵苣|萵苣]]|s=[[wikt:莴苣|莴苣]]|p=wōjù|first=t}}), which is also the name of a cultivar.{{cn|date=December 2021}} It is especially popular in both [[China]] and [[Taiwan]], where the stem is interchangeably called '''''wosun''''' ({{Zh|t=[[wiktionary:萵筍|萵筍]]|s=[[wikt:莴笋|莴笋]]|p=wōsǔn|first=t}}) or {{Lang|zh|qingsun|italic=yes}}({{Zh|t=[[wiktionary:青筍|青筍]]|s=[[wikt:青笋|青笋]]|p=qīngsǔn|first=t|labels=no}}).
== History ==
Popular sources identify it as originating in the [[Mediterranean Basin|Mediterranean]] region and then being brought to China during the [[Tang dynasty]],<ref name="rice"/> about A.D. 600–900.<ref name="aholic">{{cite web|title=Celtuce, 'Wo Sun'|url=http://www.seedaholic.com/celtuce-wo-sun.html|publisher=seedaholic.com|accessdate=28 January 2017|archive-url=https://web.archive.org/web/20170814062829/http://www.seedaholic.com/celtuce-wo-sun.html|archive-date=2017-08-14|url-status=dead}}</ref>
== Cultivation ==
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&nbsp;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&nbsp;cm tall. They are usually harvested between July and September.<ref name="kingsseeds"/>
The plant can suffer from [[aphid]] attacks.<ref name="aholic"/>
== Uses ==
=== Culinary ===
The pale green leaves,<ref name="modern"/> which are tender,<ref name=World/> and white stems<ref name="kingsseeds"/> can be eaten raw (in salads) or cooked. It can be pickled, grilled, roasted, or stir-fried.<ref name="kingsseeds" /><ref name="modern"/> It is mild but nutty, with a slight smoky aftertaste.<ref name="modern"/><ref name="rice">{{cite web|title=Celtuce ribbon salad|url=http://soyricefire.com/2013/04/21/celtuce-ribbon-salad/|publisher=soyricefire.com|accessdate=28 January 2017|date=21 April 2013}}</ref> It is high in vitamins.<ref name="kingsseeds"/>
The stem is usually harvested at a length of around 15–20&nbsp;cm and a diameter of around 3–4&nbsp;cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then [[stir frying]] with more strongly flavored ingredients.
It is primarily available as [[pickled]] stems. In China the pickled stem is often eaten as a side dish.<ref name= "Cook's Guide" >{{cite book |last1=Hutton |first1=Wendy |title=A Cook's Guide to Asian Vegetables |date=2004 |publisher=Periplus Editions |location=Singapore |isbn=0794600786 |pages=52–53}}</ref>
In the US, celtuce is being used as a gluten-free pasta substitute.<ref>{{cite web |url=https://www.gardensmart.tv/?p=articles&title=Celtuce | title=Celtuce |website=GardenSmart}}</ref>
== See also ==
* [[List of vegetables]]
* '''''<small>{{portal-inline|Food}}</small>'''''
== References ==
{{Reflist}}
{{Taxonbar|from=Q574172}}
[[Category:Stem vegetables]]
[[Category:Lettuce]]
[[Category:Taiwanese cuisine]]
[[Category:Chinese cuisine]]
{{Vegetable-stub}}