Out of China

U.S. gardeners began planting a new vegetable last week. New, that is, to the U.S.--the Chinese have been growing it for centuries, whether or not they knew it was loaded with vitamins A, B, C & G. It was introduced by the W. Atlee Burpee Co. under the Burbankish moniker of celtuce, because it tastes like a blend of celery and lettuce.

Planted wherever lettuce will grow, celtuce grows with beanshoot speed. Its pale green stalk is tastiest eaten raw with salt. Best way to cook it: boiled, seasoned with salt & pepper, served with butter or "vinaigrette; or baked au gratin. The young leaves qualify for salads.

For people too lazy to grow celtuce, botanists had a word of advice: eat weeds, some of which also run the vitamin gamut. Some of the more nutritious: dandelion, stinging nettle, dock, milkweed, marsh marigold, wild mustard, sorrel, purslane.

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