Dear David and Jana, Stem lettuce is not like a leaf lettuce at all and does not form a head. Instead the central stem elongates sort of like an inverted carrot - larger at the base and small as it goes up. To prepare, you remove the leaves (don't know if they are edible like lettuce leaves. Then peel the rough and sometime woody outer layer until you reach the pale green smooth inner core. This can be sliced in thin diagonal slices and stir fried, or chunks and added to soup. Lots of other ways too. There's a pic at http://www.kitazawaseed.com/seed_068-162.html It does not taste like asparagus to me, nor celery. Very mild and crunchy. > >Celtuce is sold in season in oriental markets, such as the 99 Ranch >Markets. I am quite fond of it, but thick stems can be >woody. Lucky you. When is the season where you are? > >Water spinach used to be sold in packages in ordinary supermarkets. >I don't know why they call it that It is usually grown in water as an aquatic plant. The I'itoi onion looks sort of like a sprouted garlic bulb and very interesting. Never heard of this one before, but must have been an important native food, just to survive to this day. A host of edible bulbs and tubers off the beaten track. If anyone can find a source of one-bulb garlic, I'd love to know. Anyone know an adventurous grower in Gilroy , the garlic capital? Thanks all. Jim W. -- Dr. James W. Waddick 8871 NW Brostrom Rd. Kansas City Missouri 64152-2711 USA Ph. 816-746-1949 Zone 5 Record low -23F Summer 100F +