🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🌱 Producer Introduction：
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Gynura bicolor
Other Names：Okinawa Spinach | Handama
Product Description：There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant. Okinawa Spinach is eaten as local vegetable in Ishikawa, Kumamoto, and Okinawa, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.
Okinawa Spinach is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance. The stems and roots of the plant can also be made into tea.
Gynura bicolor contains high levels of vitamin C, crude protein, iron, carotenoids, calcium, essential amino acids, and is a rich source of anthocyanins.
According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance. The stems and roots of the plant can also be made into tea. Choose leaves with few bruises and without black stains. In Japan, Gynura bicolor is eaten as local vegetable in Ishikawa, Kumamoto, and Okinawa, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.
The roots of the plant have been used for consumption in aviation for their richness in Vitamin K. It has an application to address bone decay in astronauts, increasing the absorption of calcium. It can also help female astronauts during menstruation.
Supply Season：The main production period is from November to March of the next year, and it is available in Hong Kong throughout the year.
#Should Be / Avoided：
Notes：Many people in northern China mistaken it for the purple-backed geranium;
🥗 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.