Celtuce

Herbaceous

Celtuce

Lactuca sativa var. asparagina

Also known as: Stem LettuceCelery LettuceAsparagus LettuceChinese Lettuce
Herbaceous Asteraceae EdibleGround CoverBiomass
Hardiness Zone
4-9
Ideal Temp
55–65°F
Survives Down To
32°F
Life Cycle
Annual

Celtuce (Lactuca sativa var. asparagina), also known as Stem Lettuce, Celery Lettuce, Asparagus Lettuce, or Chinese Lettuce, is a unique lettuce cultivar grown primarily for its thick, crunchy stem. Originating from the Mediterranean region and popularized in China, celtuce combines the characteristics of lettuce and celery, offering both edible leaves and stems. The plant begins by producing elongated, light-green leaves that can be harvested early for salads. As it matures, the central stem thickens, reaching about 15–20 cm (6–8 inches) in length and 3–4 cm (1–1.5 inches) in diameter. This stem is crisp with a mild, nutty flavor, making it versatile for various culinary applications. Celtuce is a cool-season crop, best grown in spring or fall to avoid bolting, which can occur in high temperatures. Prefers full sun but tolerates partial shade, especially in warmer climates. Thrives in well-drained, fertile soil with consistent moisture. Regular watering is essential to maintain stem tenderness and prevent bolting. Seeds: Sow seeds directly into the soil or start indoors 4–6 weeks before the last frost. Transplant seedlings when they have 3–4 true leaves. Spacing: Plant seeds or transplants 20–30 cm (8–12 inches) apart in rows spaced 30–40 cm (12–16 inches) apart. Leaves: Harvest young leaves approximately 4–5 weeks after planting for use in salads. Stems: Harvest when stems reach about 15–20 cm (6–8 inches) in length and 3–4 cm (1–1.5 inches) in diameter, typically 70–90 days after planting. Peel the fibrous outer layer before consumption.

Good Neighbors
Cautions
  • Garlic
  • Onion