Celtuce, Lactuca sativa var. asparagina, is a unique and increasingly popular vegetable that originated in China, where it has been grown for centuries. Also known as stem lettuce, asparagus lettuce, or Chinese lettuce, it is grown not for its leaves, but for its thick, crisp, flavourful stem. This stem is peeled and used as a vegetable in many Asian dishes, offering a mild, slightly nutty taste with a refreshing crunch.

Nutritionally, celtuce is rich in vitamin C, vitamin A, potassium, folate, and dietary fibre, while being very low in calories. The leafy tops are also edible and nutritious, similar to loose leaf lettuce. The stems themselves are hydrating and full of antioxidants, making them a healthy addition to soups, stir-fries, salads, and pickles. In Chinese cuisine, celtuce is especially loved sliced thinly and stir-fried, or used raw for its crisp texture.

Celtuce grows much like a loose lettuce but forms a tall stem rather than a tight head. It thrives in cool to mild conditions and grows quickly, producing an upright plant with pale green leaves and a central stem that swells as it matures. It is best harvested young for tender texture, though even older stems can be used once peeled. In Australia, it can be grown for much of the year depending on climate, performing best in spring and autumn.

How to Grow From Seed:

Sow celtuce seeds directly into the garden or in trays for transplanting.

Plant seeds about five millimetres deep in fertile, well-drained soil and keep moist until germination, which usually takes one to two weeks.

Thin or transplant seedlings to around twenty to thirty centimetres apart.

Choose a sunny or partly shaded position and water consistently to avoid bitterness.

Harvest stems when they reach about twenty to thirty centimetres long and are still tender.

Peel away the outer skin before cooking or eating raw. The leaves can be harvested at any stage for use as salad greens.