Chinese Stem Lettuce, also known as Celtuce or Asparagus Lettuce, is a unique Asian heirloom vegetable prized for its tall, thick, crisp stems and tender green leaves. The mild, nutty stems are enjoyed peeled and sliced for stir-fries, soups, or pickling, while the young leaves are excellent for fresh salads. This cool-season crop is easy to grow and matures quickly, making it a versatile addition to both traditional and modern kitchens. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners who enjoy specialty vegetables with authentic flavor.
How to Plant
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When: Direct sow outdoors in early spring or late summer for fall harvest. Can also start indoors 4–6 weeks before last frost.
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Soil & Sun: Loose, fertile, well-drained soil; prefers cool weather and full sun to light shade.
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Depth: ¼ inch.
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Spacing: Sow seeds 2 inches apart, thin to 6–8 inches. Rows 12–18 inches apart.
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Water: Keep soil evenly moist for tender stems.
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Days to maturity: 60–75 days for stems; leaves can be harvested earlier.
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Harvest: Cut young leaves as needed. Harvest stems when 10–12 inches long, peel before cooking.
Cooking Tips
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Stir-Fry: Slice peeled stems into thin strips for crunchy texture.
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Soups: Add to broths for mild, sweet flavor.
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Salads: Young leaves are tender and mild, great raw.
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Pickling: Crisp stems make excellent pickles with garlic and chili.