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Taiwan Bok Choy Cabbage
Inventory, lb : 0
Taiwan bok choy has large, oval-shaped light green leaves that are supported by white petioles. Compared to the common bok choy in the market, Taiwan bok choy is leafier and its petioles are longer, thinner, and whiter. The leaves are tender and rich in earthy flavors with a hint of bitter green undertones. The long white petioles accompany nicely with their succulent and crisp texture.
Taiwan bok choy is available year-round.
Taiwan bok choy, also known as Brassica chinensis L., is a type of Chinese cabbage. There are two distinct subspecies of Chinese cabbages: the Chinensis and the Pekinensis. Taiwan bok choy is a member of the Chinensis family. The Chinensis subspecies do not form heads, rather they grow leafy blades. Taiwan bok choy is a variety of the common bok choy we frequently see in Chinese restaurants. It matures very fast, in about 35 days after sowing, and it is harvested when it is 8 to 12 inches tall.
Given its relation with the common bok choy, Taiwan bok choy shares the similar medical properties and nutrition. It was written in the Compendium of Materia Medica, the most complete and comprehensive medical book in the history of traditional Chinese medicine, that bok choy has the disease fighting properties. Modern medicine has discovered that bok choy indeed does contain high levels of cancer fighting compound known as glucosinolates. Taiwan bok choy is also rich in vitamin C, Calcium, and other minerals that promotes better skin, dental health, and bone fortification. It is also a good source of several carotenoids, especially beta carotene. Beta carotene has been scientifically proven to act as a dietary antioxidant.
Taiwan bok choy is primarily confined to Taiwan cuisines. It is also often used as a replacement for Napa cabbages or common bok choy. Taiwan bok choy requires quick fire applications to preserve its texture and delicate taste. It’s commonly added in soups or sautéed. Complimentary pairings include garlic, ginger, mushrooms, sesame seeds and sesame sauce, soy sauce, tofu, pork, noodles, grains, chicken broth, light bodied vinegars and chili peppers.
Taiwan bok choy stemmed from the common bok choy which is native to China. As the common bok choy found its way via trade routes from Fujian to Canton, and from Canton across the ocean to Taiwan, its characteristics have changed significantly to give rise to the Taiwan bok choy variety.