Stem Lettuce

Stem Lettuce (Lactuca Sativa Var) goes by many different names including Stem Lettuce, Chinese Lettuce, and Asparagus Lettuce. Stem Lettuce is the most unique of the five lettuce varieties. Originating in the Mediterranean, like most lettuces, it then arrived in China around 600 A.D., making its way to the western world in the 19th century.

What makes Celtuce so unique is that, unlike the other lettuces we covered previously, it can be consumed after it has bolted with no effect on flavor. Plus, it doesn’t look like your typical lettuces, but instead more like a cross between lettuce and celery. And yes, both the stem and leaves can be eaten. The stem, or core, can be eaten raw, however cooking it brings out more of its nutty (sometimes almost smoky) flavor, and it retains its crisp texture. Some insist the leaves are bitter, but I find they can highlight a cooked dish quite well, and few of them can brighten any garden salad. Plus, I enjoy the zero waste notion when using the whole plant.

Health Benefits

Stem Lettuce is a Manganese and vitamin C-rich vegetable that is used to deal with many health problems. Frequent consumption of Celtuce is considered extremely beneficial to remain healthy and happy.

Health benefits of Stem Lettuce is low in calories, but it’s packed with vitamins and minerals, including iron, calcium, magnesium, phosphorus, potassium, vitamin C, and B vitamins, according to McGrane. “In particular, celtuce is an excellent source of manganese, which is important for metabolism, calcium absorption, and regulating blood sugars