 | Kou choi
Kou Choi
Production period: (1-10/15-12)(1-03/15-05)(1-10/15-12)(1-03/15-05) |  |
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 | Red Chinese spinach
Red Chinese spinach
Production period: (1-10/15-11)(1-04/05) | |
Properties
The Hin Choi and Choi Po contienne large amounts of Vitamin A, calcium and iron. Orientals eat in summer, because they believe it reduces body heat. The roots are used to relieve colds and are diuretic. It also relieves stomach pain, ulce...
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 | Pak Choi
Pak Choi
Production period: 1-10/15-05 | |
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 | Po choi
Chinese spinach
Production period: 1-11/30-04 | |
Properties
The po hin choi and choi contains large amounts of Vitamin A, calcium and iron. Orientals eat in summer, because they believe it reduces body heat. The roots are used to relieve colds and are diuretic. It also relieves stomach pain, ulcer...
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 | Ong Choi
Ong Choi
Production period: 1-10/01-12 | |
Properties
It is very rich in Vitamins A and C, calcium and iron.
Preparation
The young leaves and long, hollow stems are sautéed or steamed.
Finely chopped and cooked can be used to populate the dim sum or as part of spring roll.
Recipe: ...
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 | Wong Ah Bahk
Wong Ah Bahk
Production period: 1-12/01-05 | |
Properties
It contains high concentrations of vitamins AC and K, and calcium.
Preparation
Its mild flavor resembles a cross between cabbage, iceberg lettuce and celery. It can be eaten raw or cooked in soups, sauteed …
Recipe: Cabbage soup...
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 | Green radish
Green Radish
Production period: 15-10/30-03 | |
Properties
The Tsing Lo PAK is a chinese radish crisp and juicy. Contains the enzyme diastase, (from which are made pills for estomach pain), paesine, iron, calcium and Vitamin C.The sweetest part is that is attached to the leaves. It's good for th...
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 | Mustard
Mustard
Production period: 1-10/30-04 | |
Properties
Mustards (am kai choi and choi) are an excellent source of Vitamin C and minerals. The Cantonese use them to make soup, (boil 15 kai choi minutes the fine-cut) with that remove the flu.
Preparedness
They are popular in soups and stir...
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 | Shangai pak choi
Shangai pak choi
Production period: 1-10/15-05 | |
Properties
Rich in Vitamins A and C, are also a great source of calcium.
The calcium contained in a glass of milk is equal to one cup of chopped pak choi!
Preparation:
They taste similar to chard or spinach. It is very versatile in the ki...
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 | Choi sum
Choi Sum
Production period: 1-10/15-05 | |
Properties
Chinese vegetables richest in vitamins A and C as well as an excellent source of iron and calcium.
Preparation
The Sum Choi has a surprisingly sweet mustard flavor. It can be used in the wok, as in soups and raw in salads. The...
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 | Spoon pak choi
Spoon pak choi
Production period: 1-10/15-05 | |
Properties
Rich in Vitamins A and C, are also a great source of calcium.
The calcium contained in a glass of milk is equal to one cup of chopped pak choi…!
Preparation:
They taste similar to chard or spinach. It is very versatile in the ...
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 | Chenese Celery
Chinese Celery
Production period: 15-10/15-03 | |
Properties
It contains high amounts of Vitamins A and C, iron and calcium.
As a medicinal plant has five major features: digestive, diuretic, antiasthmatic, expectorant and carminative. Tartar is also used for rheumatism and chronic bronchitis. V...
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 | Coriander
Coriander
Production period: 15-10/30-04 | |
Properties
It is one of the most popular plants in the entire history of man. Are known to use written records from 1550 BC In addition to its culinary application was used as a tonic, cough syrup and cut the stomach pain is also aphrodisiac.
It...
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 | Kai lan
Kai lan
Production period: 1-10/15-05 | |
Properties
It is an extraordinary source of vitamin C and calcium.
Preparation
This is one of the most popular vegetable in China, served as a dish at banquets and parties, lightly boiled and served with oyster sauce.
They are used all over ...
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 | Tong Ho
Tong Ho
Production period: 15-10/15-05 | |
Properties
In the same species used for their mums flowers, we eat these leaves for their great taste, with a bitter taste and high in Vitamin A, calcium, iron and fiber. They come in different forms., Some with leaves more succulent and more lobed ...
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