A lettuce grown for its thick, swollen flower stem rather than its leaves. Peeled of its fibrous skin, the pale jade core is crisp, juicy and faintly sweet with a clean, grassy bite, staying crunchy through quick cooking. The young leaves are edible too.
Where it comes from
Long cultivated across China as a everyday stem vegetable, eaten from late winter through spring when the stems are tender.
In the kitchen
Peeled and cut into batons or slices, stir-fried fast or used raw and cooling, where its crispness offsets rich, spicy braises.
Nutrition (per 100g)
~18kcalCal
~0.9gProtein
~0.3gFat
~3.6gCarbs
~1.7gFiber
AI-estimated; model and run unavailable.
