I bought this by mistake or rather the grocery store mislabelling.
Anyway, I now have a head of chinese lettuce and don't know how to use
it. I tried google and askjeeves. Do you use it like regular letuce?

Serendipity wrote:
> I bought this by mistake or rather the grocery store mislabelling.
> Anyway, I now have a head of chinese lettuce and don't know how to
use
> it. I tried google and askjeeves. Do you use it like regular
letuce?

Go to Google, type Napa Cabbage in the search box and then click on the
Images Tab. Does your lettuce look like that? If so, now you know
what recipes to look for.


sf

"sf" > wrote in message
oups.com...
>
> Serendipity wrote:
> > I bought this by mistake or rather the grocery store mislabelling.
> > Anyway, I now have a head of chinese lettuce and don't know how to
> use
> > it. I tried google and askjeeves. Do you use it like regular
> letuce?
>
> Go to Google, type Napa Cabbage in the search box and then click on the
> Images Tab. Does your lettuce look like that? If so, now you know
> what recipes to look for.
>
Chinese LETTUCE (Lactuca sativa) isn't Napa Cabbage (Brassica rapa)

Rather, go to Google and type in "Chinese lettuce" IN QUOTES. or just go
here -
http://www.google.com/search?hl=en&q...oogle+S earch
but be aware that many pages misname Napa Cabbage "Chinese
lettuce"...usually cooked, fried or at least wilted. When it comes to
Chinese cuisine, I defer to Chinese cooks... especially when it comes to
ingredients

zuuum wrote:
> "sf" > wrote in message
> oups.com...
> >
> > Serendipity wrote:
> > > I bought this by mistake or rather the grocery store
mislabelling.
> > > Anyway, I now have a head of chinese lettuce and don't know how
to
> > use
> > > it. I tried google and askjeeves. Do you use it like regular
> > letuce?
> >
> > Go to Google, type Napa Cabbage in the search box and then click on
the
> > Images Tab. Does your lettuce look like that? If so, now you know
> > what recipes to look for.
> >
> Chinese LETTUCE (Lactuca sativa) isn't Napa Cabbage (Brassica rapa)
>
> Rather, go to Google and type in "Chinese lettuce" IN QUOTES. or just
go
> here -
>
http://www.google.com/search?hl=en&q...oogle+S earch
> but be aware that many pages misname Napa Cabbage "Chinese
> lettuce"...usually cooked, fried or at least wilted. When it comes
to
> Chinese cuisine, I defer to Chinese cooks... especially when it comes
to
> ingredients

I don't believe there's a chinese word for "lettuce"... you need to
broaden your search: <chinese vegetables>.

With Chinese vegetables there are so many cultivars within each type
it'd be near impossible to make an ID from the meager discription
offered by the OP (none)... I mean like there has to be at least 50
types of Chinese cabbage, probably more than 100. I grow a lot of
chinese veggies, I particularly like to use the Chinese mustards for
salad lettuce... many are quite mild, with only a hint of bite, but
it's the delicate crispy texture I love... and in fact mustard is
cabbage.

http://hgic.clemson.edu/factsheets/HGIC1306.htm

http://www.innvista.com/health/foods...es/mustard.htm

Sheldon

Serendipity wrote:
> I bought this by mistake or rather the grocery store mislabelling.
> Anyway, I now have a head of chinese lettuce and don't know how to
use
> it. I tried google and askjeeves. Do you use it like regular
letuce?

I grew this two seasons ago, but didnt know quite this much info...
will look for it again this coming season. It's a wonderful vegetable
and grows like a weed.

http://www.innvista.com/health/foods...es/lettuce.htm

Chinese Lettuce, Celtuce, Stem Lettuce, Asparagus Lettuce
woh sun (Chinese)
(Lactuca sativa var. augustana -- Family Compositae)

"The name "celtuce" is a combination of celery and lettuce and given
because of its shape, and not because it is a cross between them. A
little known specialty in Europe, it is very closely related to wild
lettuce (L. serriola). The stems can be eaten raw or cooked, with the
tender young leaves used for salad. This type of lettuce is grown
mainly for its thickened fleshy stem which provides an asparagus-like
vegetable. The stems, which can be an inch or two thick, can grow to
lengths of four feet. They are then harvested in the summer or early
fall. Although it has little nutritional value, this lettuce does make
a good addition to any fresh salad; and the Chinese snap it up when it
appears in Western markets. Grown for centuries in China, it is a race
of lettuce prized, not necessarily for the leaves, but rather the
thick, juicy stems. It is also an ornamental vegetable. Most of China's
crop goes into Shanghai pickles, called "lettuce pickles" in Chinese
groceries. This type of lettuce has been listed in European seed
catalogues since 1885, and the name "celtuce" was adopted by an
American seed company (Burpee), who first offered the seed in 1942. The
seed had been sent to them in 1938 by a missionary in Western China
near the Tibetan border. If planted with chervil and dill, aphids will
not be a problem. It also does well planted between such slower-growing
crops as cauliflower, self-blanching celery, or Chinese chives. This
lettuce is excellent raw and cooked lightly in stir fry. Young leaves
can be cooked as greens.Zulu is a new variety, having narrow
dull-textured leaves, that is ideal for cooler climates. Other
varieties are sold in seed mixes of broad, dull, glossy, or red leaved
types."
---

Image: http://www.kitazawaseed.com/seed_068-162.html

Sheldon