Take a leaf

There’s a huge diversity of Asian vegetables to grow beyond what you see at your local supermarket. In the July issue, author and urban permaculture gardener Connie Cao shares tips on leafy greens to grow in the cool season.

Celtuce

Celtuce is a variety of lettuce grown for its thick stem. The name is a portmanteau of the words celery and lettuce but to me it tastes like cucumber, with sweet, nutty notes, and its texture is similar to that of a broccoli stem but crunchier.

Celtuce is massively popular across China, but relatively unknown in many other parts of the world. It’s one of the most underrated of Asian vegetables – everyone I’ve shared my harvest with has come back asking for more.

In the garden, celtuce is a compact, upright plant, making it great for small spaces. Like other lettuces, it requires only simple, basic care. Grow in full sun or part-shade, sowing seeds 30cm apart in the cooler months. The plants spend the first half of their life cycle growing leaves, with the stems thickening at the end of the season.

Keep an eye out for slugs and snails, which love the leaves.

One of the main reasons I enjoy growing celtuce is because the entire plant can be consumed, making it a value-for-space plant in the garden. While the stem is the most prized part, the leaves can also be eaten. Young leaves can be used fresh in salads, and older leaves are delicious cooked in soups and stir-fries.

Get your copy of the July issue of ABC Gardening Australia magazine for more of Connie’s cool season leafy greens.

Story and image by Connie Cao