A rare and nutritious type of stem lettuce from China. Celtuce is relatively obscure in the U.S., but it is sure to become the next veggie craze. The plants are as easy as lettuce to cultivate, and the culinary possibilities are boundless as it is great cooked or raw; the extra high levels of vitamin C point to celtuce as a potent superfood. This cold-loving red-leaved celtuce is a gourmet treat; the crunchy stems have a refreshing cucumber flavor and crisp texture. The stems are traditionally eaten raw in salads or stir fried. This variety should be planted in the fall, about 50 days before the first frost. The red leaves are also delicious in salads!