Celtuce, raw

Fun Facts

  1. Butter-head, with loose heads; it has a buttery texture. Butterhead cultivars are most popular and widely grown in Europe.
  2. Chinese variety or celtuce, generally have long, tapering, non-head forming, strong-flavored leaves unlike its Western counterparts. However, celtuce is grown for its long stem which is employed as vegetable. They are, therefore, preferred in stir-fries and stews.
  3. Crisp-head variety forms tight, dense heads that resemble cabbage. They are generally the mildest form and valued more for their crunchy texture than flavor. Cultivars of the crisp head are the most familiar type used in the USA.
  4. Loose-leaf variety features tender, delicate and flavorful leaves with a loose bunch. This group includes green oak leaf, red oak leaf, valeria and lolla-rosa-types.
  5. Romaine-lettuce grows to a long head of sturdy leaves with a firm rib almost reaching to the tip of the leaf. Cultivars of Romaine are also the most popular types employed in the USA.