- 20 lbs
- Green Ong Choy aka "Green Water Spinach", "Green Water Convolvulus", "Green Kang Kong", "Lǜ-Kong-Xin-Cai", "Qing-Gan-Kong-Xin-Cai", "Tong-Cai", "Tong-Xin-Cai", "绿空心菜", "青杆空心菜", "通菜", "通心菜", "綠空心菜", "青桿空心菜"
- Green ong choy is a long, leafy green vegetable with thin hollow stems. The leaves are narrower and darker green compared with the white ong choy. Green ong choy is generally harvested when it reached 12 inches in length. Green ong choy has a mild, slightly mineral flavor, a little like watercress without the mustard-like piquancy. Cooked green ong choy is very tender with a texture akin to spinach. They are often cut into 3-4 inch lengths and cooked with garlic and fermented bean curd or shrimp paste. Green ong choy is available year-round.
Handling Tip
Selection
- Green 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 green ong choy with insect holes and blemishes.
Storage
- Green 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.
- Green ong choy is sensitive to ethylene, a naturally occurring gas that regulates ripening. Green ong choy should not be stored with high ethylene-producing products to extend shelf life and delay yellowing. Green 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.
- Green 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 (GREEN) (PREORDER)
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