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75-85 day maturity. Lactuca sativa var. asparagina ‘Purple Taiwan Sword Celtuce’. Purple Taiwan Sword Celtuce Lettuce Seeds. Non-GMO, cool-season annual heirloom. This variety of Chinese stem lettuce is perfect for home gardeners. Chinese stem lettuce originated in southern China and came to the U.S. in the 1800s. It is grown for the stalks and leaves, which are crispy and delicious. In Taiwan, Pointed Taiwan Sword Celtuce referred to as a choy, is very popular as a vegetable. Approx. 22,000 seeds / oz.
Other Common Names: Stem lettuce, pointed leaf lettuce, Oriental lettuce, sword leaf choy, a tsai, Chinese lettuce, chisa, daun selada, gie chia wo tsai, letsugas, phak gadhom, phak salat, retasu, salad, salada, selada, wo tsai, youmaicai, or yu mai tsai.
How to Grow Purple Taiwan Sword Celtuce Lettuce
Prepare fertile, well-draining soil. In cool climates, sow seeds in a bright location in spring after the last frost or in the late summer to early fall. Sow seeds in trays, then later transplant them into a growing bed. In temperate areas, sow in spring or fall. In tropical climates, sow year round, avoiding the mid-summer. Seeds need light to germinate; do not bury. Keep the soil damp; celtuce has a shallow root system. Moderate watering is needed once the stems appear. Too little or too much water can cause cracking. Apply liquid fertilizer or compost tea every three weeks.
Harvesting Purple Taiwan Sword Celtuce Lettuce
Harvest this variety at an early stage when approximately 10" tall and stems are young and crispy. If desired, pick individual outer leaves before the plant is fully grown but do not pick more than a few at a time. Cut down the entire plant before it flowers.
Toss the young leaves in a salad or cook them lightly (about 4 minutes). Enjoy the stalks fresh or cooked. Peel the outer skin and slice the stem; add to salads, pickled sides, soups, and stir-fries. Preserve freshness by leaving the leaves on the stalk until you are ready to consume them.
Tips From Our Gardeners
“This particular variety of sword leaf celtuce is very popular in Cantonese cuisine. Try stir-frying the leaves in oyster sauce and garlic for a vibrant and mouthwatering side dish.”
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