{{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/food-details/169990/nutrients Link to USDA Database entry] }}
'''Celtuce''' ({{IPAc-en|ˈ|s|ɛ|l|t|ə|s}}) (''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 stem or its leaves, which are known as A-choy. It is used as a vegetable. In China, the family is informally called '''''woju''''' ({{Zh|t=萵苣|s=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=萵筍|s=莴笋|p=wōsǔn|first=t}}) or {{Lang|zh|qingsun|italic=yes}}({{Zh|t=青筍|s=青笋|p=qīngsǔn|first=t|labels=no}}).
== History == Popular sources identify it as originating in the 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 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.<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 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.<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}}