Popular sources identify it as originating in the Mediterranean region and then being brought to China during the Tang dynasty,[8] about A.D. 600–900.[9]
Cultivation
It can be grown from seed and is sown from April through May in the Northern Hemisphere. The seeds can be planted in a set bed or a temporary nursery bed and then transplanted to the growing site. They should be spread 30 cm apart each way. The young (edible) leaves are ready about 4–5 weeks after planting and the edible stems are ready when about 30 cm tall. They are usually harvested between July and September.[6]
The pale green leaves,[7] which are tender,[4] and white stems[6] can be eaten raw (in salads) or cooked. It can be pickled, grilled, roasted, or stir-fried.[6][7] It is mild but nutty, with a slight smoky aftertaste.[7][8] It is high in vitamins.[6]
The stem is usually harvested at a length of around 15–20 cm and a diameter of around 3–4 cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.
It is also available as pickled stems. In China the pickled stem is often eaten as a side dish.[10]
In the US, celtuce is being used as a gluten-free pasta substitute.[11]
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN978-0-309-48834-1. PMID30844154. Retrieved 2024-12-05.
