- ~30 - 35 lbs
- White Ong Choy aka "White Water Spinach", "White Water Convolvulus", "White Kang Kong", "Bai-Kong-Xin-Cai", "Bai-Gan-Kong-Xin-Cai", "Tong-Cai", "Tong-Xin-Cai", "白空心菜", "白杆空心菜", "通菜", "通心菜", "白桿空心菜"
- White ong choy has arrow-shaped leaves, thick hollow stems, and a light green color. White ong choy has a mild, slightly mineral flavor, a little like watercress without the mustard-like piquancy. Cooked white ong choy leaves are very tender with a texture akin to spinach. They are often cut into three to four-inch lengths and cooked with garlic and fermented bean curd or shrimp paste. White ong choy is available year-round.
Handling Tip
Selection
- White ong choy has a uniform green color without wilted or yellowing leaves.
- Slender stalks are preferred over thick stalks because they are more tender and crisp.
- Avoid white ong choy with insect holes and blemishes.
Storage
- White ong choy should be stored at 54°F - 57°F (12°C - 14°C) with a relative humidity of ninety to ninety-five percent and with mist.
- The typical shelf life is ten to twelve days.
- White ong choy is sensitive to ethylene, a naturally occurring gas that regulates ripening. White ong choy should not be stored with high ethylene-producing products to extend shelf life and delay yellowing. White ong choy produces a high level of ethylene at harvest that declines during storage. Ethylene production increase to about the same level as harvest when the leaves turn yellow.
- White ong choy is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include darkening and wilting of leaves, stem darkening, and increased susceptibility to bacterial disease.
Recommended for the ONG CHOY (WHITE)
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