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Asparagus lettuce is medium to large in size, averaging 3-4 centimeters in diameter and 15-20 centimeters in length, and consists of dark green leaves resembling romaine lettuce atop a long, thick stem. The leaves are soft, pliable, and slightly wrinkled near the prominent midrib. The leaves at the top of Asparagus lettuce are tender with a mild flavor, while the leaves that grow along the stem can be tough and bitter and are often removed at harvest. The thick, pale green stems have a fibrous, outer layer and inside, the flesh is aqueous, delicate, and translucent green-white. Asparagus lettuce is crunchy, succulent, and juicy when fresh and has a flavor similar to celery, but with a stronger earthy tone. When cooked, the stem has a nutty, green flavor and smoky aftertaste with notes of bok choy and water chestnut.
Seasons/Availability
Asparagus lettuce is available in the spring.
Current Facts
Asparagus lettuce, botanically classified as Lactuca sativa var augustana, is varietal of lettuce that is a member of the Asteraceae family, along with artichokes, romaine, and butterhead. Also known as Chinese lettuce, Celtuce, Celery lettuce, and Stem lettuce, Asparagus lettuce is popular in Sichuan cooking and is known as Wosun in China. Predominately used for their fleshy stems, Asparagus lettuce is extremely versatile and can be used both raw and cooked in stir-fries, salads, and main dishes.
Nutritional Value
Asparagus lettuce is an excellent source of fiber, potassium, manganese, and vitamins A, B9, and C. It also contains small amounts of iron, magnesium, and some essential amino acids.
Applications
Asparagus lettuce stems are best suited for both raw and cooked applications such as stir-frying, grilling, roasting, boiling, and sautéing. They must be peeled before use, as their outer skin can be fibrous, tough, and bitter. Asparagus lettuce stems can be used fresh in salads, peeled in thin ribbons, or spiralized and used as a noodle substitute. When cooked, the stems retain their crunchy texture and have a flavor comparable to asparagus. They can be used in stir-fries, soups, slow-simmered stews, minced into wontons, or sautéed and tossed with sesame oil. Asparagus lettuce can also be pickled and is commonly served with rice porridge to create a salty, sweet flavor. The tender leaves at the top of the stems are steamed, stir-fried, or added to soups and pasta. Asparagus lettuce pairs well with chilies, spring onions, garlic, ginger, soy sauce, sesame oil, olive oil, Sichuan peppercorns, lemon, wood ear mushrooms, yams, pork, tofu, poultry, tomatoes, avocado, lotus root, cucumber, and walnuts. They will keep for a couple of days when the leaves are removed from the stem and stored separately in the vegetable crisper drawer of the refrigerator.
Ethnic/Cultural Info
In traditional Chinese medicine, Asparagus lettuce is said to have cooling properties and is used to flush toxins and clear excess heat from the body. It is also common in China to pickle Asparagus lettuce and use the pickles to accompany congee, a popular rice porridge.
Geography/History
While the exact origins of Asparagus lettuce are unknown, it is thought to have originally come from the Mediterranean coast and was brought to China around the time of the Tang Dynasty 618-907 CE. The lettuce first appeared in the United States in the 1890s and was sold in seed form under the name Asparagus lettuce with little popularity. It was David Burpee, founder of Burpee Seed Company, who brought the vegetable to fame about fifty years later. After receiving Asparagus lettuce seeds from an American missionary in China, Burpee decided to rename the vegetable Celtuce, a combination of “celery” and “lettuce,” and began selling Celtuce seeds in the United States in 1942. Today Asparagus lettuce can be found in fresh markets in Asia and at specialty grocers and Asian markets in Europe and the United States.
Coleman Family Farms
Carpenteria, CA
+18054317324 [email protected]
Asparagus lettuce is known for its distinctive combination of textures and flavors. Its tender, dark green leaves resemble romaine but are milder in taste, while the fibrous, thick stems are crunchy and juicy, delivering a flavor akin to celery with stronger earthy notes. When cooked, the stems take on a nutty, green essence with a smoky aftertaste that includes hints of bok choy and water chestnut. The plant is versatile and offers contrasting culinary experiences, whether used fresh or heated.
Coleman Family Farms
Carpenteria, CA
View on Instagram
+18054317324 [email protected]
Asparagus lettuce stems offer versatility in cooking, excelling in preparations like stir-frying, grilling, boiling, and sautéing after peeling their tough outer skin. When cooked, they maintain a crunchy texture and a flavor resembling asparagus. The stems can also be pickled for a sweet-salty contrast, often paired with rice porridge. They complement ingredients like ginger, soy sauce, sesame oil, tofu, and yams, providing dynamic options for both raw and cooked dishes.
Asparagus lettuce is believed to have originated along the Mediterranean coast and arrived in China during the Tang Dynasty (618–907 CE). It made its U.S. debut in the 1890s but gained prominence in 1942 when David Burpee of Burpee Seed Company renamed it "Celtuce," blending "celery" and "lettuce." Seeds were sourced from a missionary in China, boosting its popularity. Today, it is available in Asian and specialty markets worldwide.
Traditional Chinese medicine attributes cooling properties to Asparagus lettuce, believing it can flush toxins and clear excess heat from the body. In China, it is also popular to pickle Asparagus lettuce, using the tangy pickles as a flavorful side dish to complement congee, a comforting rice porridge.
Asparagus lettuce, also called Celtuce or Chinese lettuce, is a member of the Asteraceae family, which also includes artichokes and romaine lettuce. Known as Wosun in China, this vegetable is celebrated in Sichuan cuisine, particularly for its thick, edible stems. It's highly flexible in cooking and can be enjoyed raw in salads or cooked in stir-fries and main dishes, showcasing its adaptability and unique texture in a variety of culinary preparations.
Asparagus lettuce has a unique structure, featuring dark green leaves atop a thick, pale green stem. While the tender top leaves are mild in flavor, the ones along the stem are often bitter and removed. The stem is juicy and crunchy when fresh, tasting similar to celery but earthier. Cooking enhances its flavor, giving it a nutty, green essence with hints of smokiness and notes reminiscent of bok choy and water chestnut.
Asparagus lettuce: Its stems should be peeled to remove a fibrous, bitter outer skin before use. When raw, they can be fresh additions to salads, spiralized as noodle substitutes, or sliced into ribbons. Cooking preserves their crunch and asparagus-like flavor, making them ideal for stir-fries, soups, or pickling. The tender top leaves are versatile, great for steaming or adding to soups. They pair well with tofu, sesame oil, tomatoes, and Sichuan peppercorns.
Asparagus lettuce, also called Celtuce or Stem lettuce, is prized for its edible stems, often featured in Sichuan cuisine and known as Wosun in China. It’s highly versatile, used raw or cooked in salads, stir-fries, and main dishes. Nutritionally, it offers fiber, potassium, manganese, and vitamins A, B9, and C, plus small amounts of iron, magnesium, and essential amino acids.
Asparagus lettuce, also known as Celtuce, likely originated from the Mediterranean coast and was introduced to China during the Tang Dynasty (618–907 CE). While it appeared in the United States in the 1890s under the name Asparagus lettuce, it gained prominence in 1942 when David Burpee of Burpee Seed Company renamed it Celtuce, combining "celery" and "lettuce." It is now available in Asian markets as well as specialty grocers in Europe and the U.S.
Specialty Produce
1929 Hancock St, #150, San Diego, CA 92110
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6192953172 [email protected]
Asparagus lettuce is cultivated not only for its tender leaves but also for its unique stem, which can be eaten raw, stir-fried, or pickled. The stem has a mild yet slightly nutty flavor, and its crunchy texture makes it a versatile ingredient in Asian cuisine. Its adaptability in dishes, combined with its cooling and detoxifying properties, has made it a staple in both culinary and medicinal traditions across China.
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