Celtuce
Celtuce stems and heads
SpeciesLactuca sativa var. augustana
Cultivar'Celtuce'
OriginMediterranean region
Celtuce, raw
Nutritional value per 100 g (3.5 oz)
Energy75 kJ (18 kcal)
3.65 g
Dietary fiber1.7 g
0.3 g
0.85 g
VitaminsQuantity
%DV†
Vitamin A equiv.
22%
175 μg
Thiamine (B1)
5%
0.055 mg
Riboflavin (B2)
6%
0.07 mg
Niacin (B3)
4%
0.55 mg
Pantothenic acid (B5)
4%
0.183 mg
Vitamin B6
4%
0.05 mg
Folate (B9)
12%
46 μg
Vitamin C
23%
19.5 mg
MineralsQuantity
%DV†
Calcium
4%
39 mg
Iron
4%
0.55 mg
Magnesium
8%
28 mg
Manganese
33%
0.688 mg
Phosphorus
6%
39 mg
Potassium
7%
330 mg
Sodium
1%
11 mg
Zinc
3%
0.27 mg
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Celtuce (/ˈsɛlt.əs/) (Lactuca sativa var. augustana,[1][2][3] angustata, or asparagina), also called stem lettuce,[4] celery lettuce, asparagus lettuce,[5] or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable. In mainland China, the family is informally called woju (traditional Chinese: 萵苣; simplified Chinese: 莴苣; pinyin: wōjù), which is also the name of a cultivar. It is especially popular in both mainland China and Taiwan, where the stem is interchangeably called wosun (traditional Chinese: 萵筍; simplified Chinese: 莴笋; pinyin: wōsǔn) or qingsun (青筍; 青笋; qīngsǔn).

The pale green leaves,[5] which are tender,[2] and white stems[4] can be eaten raw (in salads) or cooked. It can be pickled, grilled, roasted, or stir-fried.[4][5] It is mild but nutty, with a slight smoky aftertaste.[5][6] It is high in vitamins.[4]

Popular sources identify it as originating in the Mediterranean region and then being brought to China during the Tang dynasty,[6] about A.D. 600–900.[7]

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.[4]

The plant can suffer from aphid attacks.[7]

Uses

Culinary

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.

In the US, celtuce is being used as a gluten-free pasta substitute.[8]

See also

References

  1. ↑ Stanley J. Kays iCultivated Vegetables of the World: A Multilingual Onomasticon, p. 658, at Google Books
  2. 1 2 Masatoshi Yamaguchi World Vegetables: Principles, Production and Nutritive Values, p. 208, at Google Books
  3. ↑ Caroline Foley How to Plant Your Allotment, p. 51, at Google Books
  4. 1 2 3 4 5 "Celtuce or Stem Lettuce". kingsseeds.com. Archived from the original on 23 July 2018. Retrieved 28 January 2017.
  5. 1 2 3 4 Nosowitz, Dan (29 April 2016). "Meet The Vegetable: Celtuce, a Mutant and Delicious Lettuce ..on". modernfarmer.com. Retrieved 28 January 2017.
  6. 1 2 "Celtuce ribbon salad". soyricefire.com. 21 April 2013. Retrieved 28 January 2017.
  7. 1 2 "Celtuce, 'Wo Sun'". seedaholic.com. Archived from the original on 2017-08-14. Retrieved 28 January 2017.
  8. ↑ "Celtuce". GardenSmart.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.