Celtuce
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Celtuce (Template:IPAc-en) (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, which are known as A-choy. It is used as a vegetable. In China, the family is informally called woju (Template:Zh), which is also the name of a cultivar.Script error: No such module "Unsubst". It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun (Template:Zh) or Script error: No such module "Lang".(Template:Zh).
History
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]
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 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 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]
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.
It is also available as pickled stems. In China the pickled stem is often eaten as a side dish.[8]
In the US, celtuce is being used as a gluten-free pasta substitute.[9]
See also
References
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- ↑ Stanley J. Kays Template:Trim&pg=PA658 iCultivated Vegetables of the World: A Multilingual Onomasticon, p. 658, at Google Books
- ↑ a b Masatoshi Yamaguchi Template:Trim&pg=PA208 World Vegetables: Principles, Production and Nutritive Values, p. 208, at Google Books
- ↑ Caroline Foley Template:Trim&pg=PA51 How to Plant Your Allotment, p. 51, at Google Books
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