Celtuce
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
- Medical encyclopedia article on Celtuce
- Wikipedia's article - Celtuce
This WikiMD 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