Lactuca sativa var. augustana is a cultivated botanical variety of lettuce in the family Asteraceae, commonly known as celtuce, stem lettuce, or asparagus lettuce. The genus name Lactuca derives from the Latin lac meaning “milk,” referring to the white latex exuded when the plant tissues are cut, while sativa means “cultivated” or “sown.” The varietal epithet augustana is derived from the Latin augusta meaning "majestic", referring to the plant's enlarged edible stems. Other varietal epiteths used include angustata, meaning narrow, or asparagina, meaning asparagus. This variety is believed to have originated from domesticated lettuce lineages in the Mediterranean region before undergoing significant development in East Asia, particularly China, where it became an important vegetable crop.

Unlike most lettuce varieties that are primarily cultivated for their leaves, Lactuca sativa var. augustana is grown mainly for its thick, elongated central stem, although the young leaves are also edible. The plant produces upright growth with long narrow leaves surrounding a firm cylindrical stem that becomes the principal edible portion. Celtuce thrives in temperate climates and is widely cultivated in China and other parts of East Asia, where it is harvested before flowering to maintain a tender stem texture.

As a food source, the peeled stem of celtuce is valued for its crisp texture and mild, slightly nutty flavor, often compared to a combination of lettuce and asparagus. The stems are commonly sliced and stir-fried, pickled, or used in soups, while the young leaves may be eaten raw or lightly cooked. In Chinese cuisine it frequently appears in stir-fried dishes and cold vegetable preparations. The vegetable provides dietary fiber, vitamin C, potassium, and folate, contributing to its nutritional value as a fresh vegetable ingredient.

Chemically, Lactuca sativa var. augustana contains several classes of plant secondary metabolites common to lettuce species. These include sesquiterpene lactones such as lactucin and lactucopicrin, flavonoids such as quercetin derivatives, and phenolic acids including chlorogenic acid. These compounds contribute to the mild bitterness sometimes present in lettuce tissues and have been studied for antioxidant and anti-inflammatory activity in experimental contexts.