Celtuce

[citation needed] It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun (traditional Chinese: 萵筍; simplified Chinese: 莴笋; pinyin: wōsǔn) or qingsun(青筍; 青笋; qīngsǔn).Popular sources identify it as originating in the Mediterranean region and then being brought to China during the Tang dynasty,[8] about A.D.[9] It can be grown from seed and is sown from April through May in the Northern Hemisphere.[9] The pale green leaves,[7] which are tender,[4] and white stems[6] can be eaten raw (in salads) or cooked.In China the pickled stem is often eaten as a side dish.
SpeciesLactuca sativaCultivarEnergyCarbohydratesDietary fiberProteinVitaminsVitamin A equiv.Thiamine (B1)Riboflavin (B2)Niacin (B3)Pantothenic acid (B5)Vitamin B6Folate (B9)Vitamin CMineralsMagnesiumPotassiumSodiumthe National Academieslettucevegetabletraditional Chinesesimplified ChinesepinyinTaiwanMediterraneanTang dynastystir fryingpickledList of vegetablesUnited States Food and Drug AdministrationGoogle BooksWikidataOpen Tree of LifeTropicos