A staple in Chinese cuisine for centuries, the vegetable only recently made it over to the Western world, where they’re occasionally stocked at specialty Asian grocery stores. The word celtuce is a portmanteau, from celery and lettuce, the former of which it is reminiscent of, and the latter of which it is a species of. With the texture of a broccoli stem, it is a gorgeous, almost nutty-like vegetable that doesn’t need much seasoning, if at all.
What is Celtuce?
“Celtuce is a cultivar of lettuce that has been bred for its crunchy and juicy flower stalk, more so than its leaf,” says Scott Chang-Fleeman, owner of Shao Shan Farm in Bolinas, California, which specialises in East Asian vegetables, and the administrative director of the Berkeley Food Institute. Chang-Fleeman started growing celtuce out of his own curiosity and as a way to keep in touch with his Chinese heritage. A vegetable that thrives in cooler climates and in need of ample amounts of water, it can be grown all-year round in California, but is best in the early spring and late fall. “Where my farm was in west Marin county, the cold foggy summers lent themselves well to cool season vegetables so it was a natural fit,” he says.
This versatile ingredient can be incorporated into salads or light stir-fries. “The flavour of celtuce is generally crisp, and refreshing like lettuce but with a more complex nuttiness and slight bitterness,” he says.
Is Celtuce Good for You?
Like lettuce, celtuce is low in calories and packed with excellent minerals and vitamins like manganese (supports bone health), vitamin A (for vision), and vitamin C (protects cells). But unlike lettuce, celtuce is extremely rich in fibre, which makes it a great option to add to your regular rotation of greens.
How to Cook Celtuce
To prepare celtuce, chop off the leafy head and with a peeler, and then shave the dull green exterior layer off the stalk. The inside will be shiny and bright. If you bite into it, it should be tender without any white fibrous stands.
There are a number of ways to cook celtuce, but because it’s a vegetable that packs so much flavour already, it doesn’t need much to shine.
It’s similar to asparagus in that the more tender it is, the less preparation it needs. It can be eaten raw, just thinly julienne the stalk and sprinkle a bit of salt, sesame oil, and a touch of chili sauce or peppercorn oil. It can also be blanched, pickled, or roll cut and popped into a stir-fry.
Before you do anything to celtuce, taste it first. You’ll quickly learn that it doesn't need a lot of heat or extra accoutrements to shine.
