Celtuce is a really distinctive trying and fascinating tasting Chinese language vegetable that’s slowly gaining recognition within the West. That is due, in all probability, to how straightforward it’s to arrange and eat. Whereas some Asian greens may be intimidating to gardeners and cooks who aren’t accustomed to them, Celtuce is price braving the unknown.
What’s Chinese language lettuce? Celtuce goes by many names, together with Chinese language lettuce, stem lettuce, asparagus lettuce, celery lettuce, Wo Solar, and Kaki-Jisha. From its number of names, you can begin to get a really feel for what it’s like. So many names embody “lettuce” as a result of it’s, technically, quite a lot of lettuce. All these lettuce modifiers are referring to its form, which consists of a protracted, thick, gnarly stem (it seems loads like a broccoli stalk) with a number of small lettuce-like leaves on prime.
Imagine it or not, it’s truly the stem that’s essentially the most prized half for consuming. Strip away the robust outer pores and skin with a vegetable peeler, and also you’ll discover a crisp, inexperienced heart that has a nutty, virtually smoky, taste to it. It’s scrumptious uncooked, nevertheless it may also be ready in stir-fry recipes or pickled. It has a texture just like a water chestnut. The leaves may also be eaten, although they’re fairly bitter until picked younger.
Learn how to Develop Celtuce Crops
Rising Chinese language lettuce could be very straightforward. Celtuce is native to China, and whereas it’s grown largely in southern China, it prefers cool temperatures. It’s a very good crop for autumn (or winter in very heat climates), and it’ll are likely to bolt within the warmth of summer time. Sow seeds immediately within the floor and canopy frivolously with soil. Should you’re planting within the spring, begin the seeds indoors very early. The stems take 80 days to achieve maturity, however the leaves may be harvested a lot earlier.