The leaves of Celtuce are bright green leading down to a small white mid-rib. It is high in vitamins and makes a super addition to stir fry dishes or salads.

Really a stem-lettuce of Chinese origin, totally mis-named in America. It has two different uses. Firstly, the leaves are picked young and used in salads rather like a "cut and come again" lettuce; later the rosette formation changes as the stem elongates rather like a cabbage stalk covered with leaves and a small tuft of leaves on the top. The second use is for the stem, which is peeled of the outer cover and thinly sliced, used either raw in salads or lightly steamed as a vegetable. Sow from April and May onwards, either in a nursery bed and transplant to the growing site spead 30cm apart each way, or sow in the final site and thin to 30cm. Young leaves are ready about 4-5 weeks after planting and stems are ready when about 30cm tall.

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