Chinese Stem Lettuce is grown sometimes for its leaves, but it is best known for its tall tender stems. Some say it is endemic to China, and some say it was introduced to China from the Mediterranean sometime between the 5th and 7th centuries. Most sources claim that W. Atlee Burpee introduced “Celtuce” (etymology = celery + lettuce) to the US in 1942 from a strain brought back by a missionary. William Woys Weaver credits Mennonite plant collector Jacob B. Garber of Lancaster, Pennsylvania, who published an article called “Hoo Sung” in 1854 about the joys of growing and eating this very vegetable. It is known now in China as “Wosun”. In English it is sometimes called Asparagus Lettuce as many peel off the tough, bitter skin and cook the inner core like asparagus. Tonight we peeled and julienned the fresh stems, and dressed them. We fried garlic and ginger in vegetable oil, which we added to a mixture of sesame oil, vinegar, and sugar. We added salt and served room temperature. This is my first time eating this plant, and it is delicious. Please send recipe ideas and any more info! Photo inspired by @namu_farm’s recent photo! 💚💚💚 #chinesestemlettuce #asparaguslettuce #stemlettuce #celtuce #lactucasativa #lettuce #lettuceharvest #seedkeeping
