Category: Celtuce

As is so often the case, constraints are the mother of creativity. I had a bunch of chard stems and two wilting stems of celtuce. Quickly sautéed and finished with chili oil and lime juice they turned into a delicious and gorgeous side dish.... Read more »

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The tofu sets this dish apart from this, even quicker one. Celtuce, also called stem lettuce is a fun addition to this stir-fry. Any quick cooking green works well in combination with the celtuce that retains some of its crunch when cooked. If you have the ever-more-popular spicy chili crisp condiment, this is the place to use it! You can use fresh ramen noodles (above) or any long, skinny dried noodle.... Read more »

Celtuce is common in mainland China and Taiwan. It's grown for it's thick, juicy stem that adds crunch and mild nutty/green flavor to many dishes. It's lovely in salads in place of celery or other crunchy vegetables.... Read more »

Celtuce, also known as stem lettuce, asparagus or celery lettuce or Chinese lettuce is grown primarily for its crunchy, juicy stem. It's called wosun in China. It's popular in mainland China and Taiwan.   The thick stems need to be peeled to remove the fibrous skin. Celtuce can be enjoyed raw, pickled, roasted and stir-fried. It's delicious anywhere you need some crunch and it's a good substitute for celery or radishes or kohlrabi, in a salad. It's fairly mild tasting, maybe a little nutty and grassy. The leaves can be used but are often wilted when purchasing so the stems are really the main attraction.   Celtuce is rich in manganese, phosphorous, Vitamin C and B as well as other vitamins and minerals.... Read more »