Celtuce (Lactuca sativa var. augustana) is an unusual and multi-talented veg that’s easy to grow and great fun to eat. Sometimes called stem lettuce, you get two crops in one – use the tender leaves like lettuce, and the thick central stem like celery. It’s productive, low-waste, and stands up well to both heat and wet weather – a great fit for British gardens.
SOW & GROW: sow successionally from mid-April to July, ideally every couple of weeks for a steady supply. Start in modules at a depth of 5-10mm, then harden off and plant out at the 3–4 leaf stage, spacing plants 5–10cm apart. Celtuce is shallow-rooted, so weed with care and keep it watered in dry spells. Plants will be ready to harvest after 3–4 months, when they reach around 30cm tall.
EAT & ENJOY: the leaves can be eaten raw in salads or cooked like leafy greens. For the stem, peel off the outer layer and slice thinly for salads, or cut into larger pieces for cooking. It’s great raw, lightly cooked and cooled, or stir-fried with garlic, chilli, soy, or oyster sauce. We’ve also baked it into cheese or tomato sauces – it holds texture nicely and works well with lots of flavours, so it’s a good one for experimenting.
Have you noticed? Celtuce and Entsai might look quite similar at first glance, but they’re actually different plants. Celtuce is Lactuca sativa var. augustana (a type of lettuce), while Entsai is Ipomoea aquatica – a completely different species, also known as water spinach. Both are tasty, but they grow and cook a little differently!
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