Description
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：Nasturtium officinale R. Br.
Chinese Name：西洋菜
Other Names：Watercress
Product Description：Sweet, slightly cold in nature. It has the effects of clearing away heat and detoxifying, clearing dryness and moistening the lung, resolving phlegm and relieving cough, diuresis and analgesia. Watercress is rich in folic acid and iron, ensuring sufficient heme and promoting blood circulation. It also contains high amounts of carotenoids and lutein, which have the effect of strengthening eyesight. And its vitamin C component helps to protect the cells in the body from the damage of free radicals and has the effect of delaying aging. Watercress is one of the commonly eaten vegetables in winter and spring.
Native to the eastern Mediterranean. It was cultivated and used in England and France in the 14th century, and then introduced to the Americas and Japan in the 18th century. Now widely distributed in all tropical regions. China's Shanghai, Sichuan, Fujian, Guangdong, Guangxi and Taiwan are all cultivated, among which Guangdong and the Pearl River Delta have the largest cultivation area.
Variety：Watercress is mainly divided into two types: aquatic species and xerophyte. Both China and Hong Kong are mainly aquatic species. Watercress is a perennial aquatic herb. The shallow rhizome is prostrate and multi-branched, rooted at the nodes, and the leaves are pinnately compound leaves, dark green.
Supply Season：The main production period is from January to April and September to December each year.
Storage Method：It can be wrapped in semi-moist toilet paper and placed in the vegetable and fruit compartment of the refrigerator; it can also be stored in a cup filled with water for a short period of time, but it must be eaten as soon as possible to avoid spoilage.
#Should Be / Avoided：
Appropriate: It is suitable for people with cough, hemoptysis and nose bleeding caused by dryness of the lung and heat in the lungs, and women with oligomenorrhea and dysmenorrhea.
Contraindications: Those with cold cough should not eat. Those with Deficiency and Cold constitution should eat less.
*Edible Compatibility：
Appropriate: 1. It is suitable to be eaten with mullet and lean pork. 2. It is suitable for eating with red dates and candied dates. Contraindications: Not reported in the literature.
Cooking Skills：Edible parts are young leaves and stems. Washing watercress often finds leeches attached to it and must be washed carefully. The roots should be removed first, then soaked in salt water for about 45 minutes to allow the hidden leeches to curl up and sink to the bottom, and then rinse with running water several times. Organically grown watercress varieties can be rinsed slightly in water.
Notes：In recent years, studies have found that watercress can prevent the implantation of fertilized eggs and has a contraceptive and menstrual effect.
Dish：Watercress Chenshen Soup, Watercress Nanxing Pork Soup, Fish Head Tofu Rolled Watercress Soup, Fried Watercress with Minced Garlic.
Supply Period： The Main Production Period Is From January To April And September To December Each Year.
Suggested Eating Method：
The edible parts are young leaves and stems. Cleaning western vegetables often finds that the leech is attached to it, and it must be carefully cleaned. Take the root first, and then soak in about 45 in salt water
In minutes, the hidden leech sank in the inside, and then washed with flowing water several times. Organic -planted western vegetable varieties can be rinsed with a little rinse in water.
🥗 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.
