Description
The stem of celtuce, a more robust vegetable than the leaves of celtuce, making it better suited to stir-frying. The stems are about 10" long and pale green. Choose celtuce stems with few white, radial marks on the cut end, as those are tough and fibrous tissue. Avoid stems that are over mature and have developed a cavity in the center. The tough skin of more mature stems must be removed before use.