Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : On Tuesday, Thursday, Saturday, arrived.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：pueraria thomsonii Benth (食用粉葛), pueraria lobata (Wild.) Ohwi (藥用葛根),
Product Description：Pink kudzu is just one variant of kudzu, a perennial deciduous vine. The roots are hypertrophic, and the stems and branches have short yellowish brown hairs mixed with long bristles. Wild kudzu generally occurs in sparse forests and mountain bushes. Sweet and spicy, cool in nature. It has the effect of promoting body fluid, expelling rash, relieving muscle and reducing fever, raising yang and stopping diarrhea. kudzu can increase the blood flow of the brain and coronary blood vessels, which is beneficial to myocardial metabolism. Pueraria lobata is the dry root of the legume kudzu, and kudzu is the dry root of the legume kudzu.
Native to Southeast Asia. Now widely distributed in China, the main producing areas are Sichuan, Guangdong, Guangxi and Yunnan. In foreign countries, kudzu is distributed in Laos, Thailand, Myanmar, Bhutan, India, the Philippines, South Korea and Japan.
Variety：According to the place of growth and the classification of taste, there are: (1) Wild kudzu, also known as "Ye Ge", wild kudzu, the quality of which is considered to be better than that of artificially grown kudzu. (2) Gan Ge, the root is the root of kudzu used in traditional Chinese medicine, and the taste is sweeter.
(3) Kudzu, also known as "Yunnan Kudzu", has a bitter taste.
Supply Season：The flowering period is June to September, and the fruiting period is from August to October. Usually mining roots in the autumn and winter seasons.
Storage Method：Refrigeration is not required.
#Should Be / Avoided：
Appropriate: Patients with hypertension, hyperlipidemia, hyperglycemia, migraine or cardiovascular and cerebrovascular diseases, menopausal women. Taboo: Yin deficiency and fire, blood heat reckless people are forbidden to take. Traditional Chinese medicine believes that fenugreek is cool in nature, and pregnant women should eat it with caution.
Availability: Not reported in the literature. Xiang Ke: No literature report.
Cooking Skills：The kudzu is mainly used as a soup stock. It should be washed before cooking to keep it fresh, and it should be put out of the pot immediately after cutting, because the oxidation of the air will cause the loss of vitamins.
Notes：Kudzu is often mistaken for a vegetable, but in fact it is also a high-starch food. When making soup with kudzu, you should pay attention to the amount used and the starch content of other ingredients, otherwise high-sugar and high-calorie soup may pose a threat to the health of diabetic patients.
Dish：Dace fish powder soup, lotus root powder and carrot lean meat soup, red bean powder and soup.
Supply Period： The Flowering Period Is June To September, And The Fruiting Period Is From August To October. Usually Mining Roots In The Autumn And Winter Seasons.
Suggested Eating Method：
Fan Ge is mainly used as soup. It should be cleaned before cooking to keep it fresh. After cutting, it should be put on the pot, because the oxidation of the air will cause the vitamin to lose.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.