Celtuce, or stem lettuce, is grown for its thick and tender stalks, which have a celery-like flavour. It can be eaten fresh in salads or sliced, cooked and used in stir-fries. The young leaves can also be used in salads or cooked lightly. In China, where it originated, it is used in soups or is pickled.
Sow seeds thinly from April to June either in a seedbed or under cover in trays or pots.
Celtuce needs a cool soil for germination. If you are sowing for succession in hot, dry summer conditions sow in the evening. Soak the drill with cold tap water before sowing and the seed will pass the critical stage in its germination, when a temperature of less than 15C (60F) is needed.
A site in partial shade is preferred, although plants grow equally well in full sun. Plants prefer a well-drained, but moist soil.
The seedlings should be transplanted, like lettuce, when they are about 2.5cm (1in) high, 15cm (6in) apart.
Add a general fertiliser before transplanting.
Stems should be cut young when they are 15-25cm (6-10in) high. Stems cut too late or too old will be stringy at the base.
The leaves can be used for soups or similar.
