Lettuce stem (celtuce) is rich in nutritional value, and both its stems and leaves are edible

Celtuce is the stem-type variety of lettuce, also called lettuce stem or green lettuce, and its thick, tender above-ground stem is the main edible part. Its outer skin is fairly thin, and once peeled away it reveals pale green stem flesh that is crisp and tender with a mild, fresh aroma, making it a common vegetable on dining tables across both north and south.

From a nutritional standpoint, celtuce has a high water content and is low in calories, while also containing dietary fiber as well as minerals such as potassium and calcium and various vitamins. Dietary fiber helps promote intestinal peristalsis, and potassium also helps to some extent in maintaining the body's electrolyte balance. It is worth noting that the leaves of celtuce are likewise edible, and their nutritional content is no inferior to that of the stem, so discarding them outright is quite a pity.

As for eating, celtuce can be prepared in many ways, and it is well suited to cold tossing, light stir-frying, soupmaking or pickling. Common dishes include cold-tossed shredded celtuce and lightly stir-fried celtuce slices, which are crisp and refreshing, and the tender leaves can also be stir-fried or made into soup. When selecting, choose ones with thick, evenly sized stems that are not hollow and have fresh, moist cut ends; after buying, it is best to wrap them in a plastic bag and refrigerate, and eat them as soon as possible to avoid the stem becoming soft and pithy.

Some friends wonder why celtuce tastes bitter; in fact, this comes from natural bitter compounds in the plant and is a normal phenomenon, and soaking in clean water after peeling or blanching briefly can reduce the bitterness. Overall, celtuce is light, easy to prepare and plainly nutritious, making it a vegetable worth keeping on hand in the daily diet.