Lettuce, Xingtai 16 (Organic)
Lactuca sativa. Green Leaf Stem/Celtuce. 60 days.
At first Xingtai 16 presents as a somewhat normal looking romaine type lettuce, and can be eaten as salad with the familiar lettuce crunch. Leaves have a light green color and savoy texture. But, later in its development, the stems elongate and produce a crunchy delicacy known as stem lettuce or celtuce which, as the name suggests, is primarily used as a stem vegetable after the plants elongate but before flowering. At this stage it is most commonly used as a stir-fry ingredient. We have often wondered what the next hip trend in the North American culinary world will be and maybe it will be celtuce. Popular throughout Asia, stem lettuce may be similar to the type of lettuce that our ancestors ate. This variety was mailed to us directly from China in a transoceanic seed exchange.
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Sow indoors in flats with good potting soil year-round. Transplant into the garden 3-4 weeks after sprouting at 3″ spacing for leaf, 12″ for heads. Alternatively, direct sow March through September. In our area, lettuce can go through winter if protected. Succession sow for continual harvest.
Seed Saving
Collect seeds when flowers are downy like dandelions. Cut seed heads and place upside down in a bag to dry for a few days. Knock seed heads against side of bucket or tote, rub downy fluff off seeds. Winnow and screen to clean.
DonnaA –
Where did you grow this variety? Washington
My favorite! The large leaves are very sturdy & taste great! I actually eat it right off the plant when I’m tending the garden! Holds well in fridge. Great in salads. Awaiting the stage where the ribs thicken and are used mostly for stir fries. I bought plants at my local urban farm & garden but I’m buying seeds now so I can grow my own!!!
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