Celtuce

From WikiMD.org
Jump to navigation Jump to search

Celtuce

Celtuce (pronounced: /ˈsɛlt.juːs/), also known as stem lettuce, asparagus lettuce, or Chinese lettuce, is a type of lettuce cultivated primarily for its long, thick stem. Its name is a portmanteau of "celery" and "lettuce", reflecting its taste and texture, which is reminiscent of a cross between the two.

Etymology

The term "celtuce" is derived from the words "celery" and "lettuce". It was first used in the 19th century to describe this unique variety of lettuce that has a stem similar to celery and leaves like lettuce. The name reflects the plant's unique characteristics and its culinary uses.

Description

Celtuce is a tall, leafy plant with a thick, edible stem. The leaves are similar to those of Romaine lettuce, while the stem is firm and crunchy like celery. The stem is the primary part of the plant that is eaten, although the leaves can also be consumed. The flavor of celtuce is mild, with a slight bitterness.

Cultivation

Celtuce is a cool-season crop that prefers temperatures between 60 and 65 degrees Fahrenheit. It is typically direct-seeded into the garden in early spring or late summer for a fall harvest. The plant requires full sun and well-drained soil to grow properly.

Culinary Uses

In culinary applications, celtuce is often used in stir-fries, salads, and soups. It can be eaten raw or cooked, and its mild flavor pairs well with a variety of ingredients. In Chinese cuisine, celtuce is often stir-fried with other vegetables or meats.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski