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Glossary
[Products]
| Meaning | Link for further info |
| Chinese Spinach |
Chinese spinach (Amaranthus gangeticus) is a member of the Amaranthaceae family, and is one of a number of
cultivated species. The Amaranth family is a very large group of plants, and includes a number of important herbs of
the tropics. The Amaranth family originated in the American, African and Asian tropics, but are now grown all over the world.
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[http://www.cherryfarms.co.uk/spinach.asp] |
| Choi Sum |
Choi Sum (Brassica parachinensis) is a member of the Mustard family is also referred to as a
flowering pak choy or choy sum. Its green leaves are juicy and tender. If allowed to mature and bolt,
yellow flowers will shoot and the plant becomes sweeter and more succulent. The whole plant is edible.
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[http://www.cherryfarms.co.uk/choisum.asp] |
| Kai Choi |
Kai Choi (Brassica juncea), also known as Mustard Greens, is a member of the mustard family.
Kai Choi is more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera).
They are very frequently mixed with these milder greens in a dish of "mixed greens". Mustard greens are also extremely
high in Vitamin A and Vitamin K.
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[http://www.cherryfarms.co.uk/Kaichoi.asp] |
| Kai Lan |
Kai Lan (Brassica alboglabra), also commonly known as "Chinese Broccoli", is part of the mustard family,
similar to that of the European Broccoli. The youngest plant parts are preferred, as they are the sweetest and most
tender part of the plant. Kai Lan can be eaten fresh or boiled, steamed or fried.
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[http://www.cherryfarms.co.uk/Kailan.asp] |
| Lin Choi |
Lin Choi (Amaranthus tricolor), is a member of the Amaranth family (Amarantaceae). They are a common leaf
vegetable throughout the tropics and in many warm temperate regions.
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[http://www.cherryfarms.co.uk/linchoi.asp] |
| Pak Choi |
Pak Choi (Brassica chinensis) is a member of the Mustard family. Pak Choi and its variations
are amongst the most popular vegetables used in Chinese cooking in Hong Kong and parts of Southern China,
is now commonplace in European cooking.
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[http://www.cherryfarms.co.uk/pakchoi.asp] |
| Tong Ho |
Tong Ho (chrysanthemum coronarium) is part of the Daisy family (Compositae). This is an annual herb,
which grows to 30 cm high, and can reach over 60 cm when flowering. It originated in the Mediterranean area,
spreading throughout Europe and into Africa and Asia. It is very popular as a green vegetable in Japan, China and Taiwan.
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[http://www.cherryfarms.co.uk/tongho.asp] |
[Glossary of administration terms]
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