Description
Mrs Chow Happy Farm
🚚 The Fastest Delivery Time : 2-day Delivery. In Tin Shui Wai and Tuen Mun Yuen Long districts, the fastest delivery possible is the next day, directly from the farm.
🐝 Supplier / Place Of Origin：Mrs Chow Happy Farm / Mong Tseng Wai, Tin Shui Wai
🔖 Certification： Not HKORC Certified
🌱 About the Producer / Supplier：
I am a happy farmer who wants everyone to eat healthy and happy organic vegetables without pesticides or chemical fertilizers 😊.
Because I have seen that the vegetables grown with pesticides are so beautiful, but if we eat them, there will be problems in our stomachs. So no matter how hard it is for me, I like the organic vegetables I grow myself. I feel safe eating them. I want others to do the same. It’s healthy, so I want to share it with people🙏🙏
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Chrysanthemum coronarium L.
Chinese Name：茼蒿 | 大葉茼蒿
Other Names：Edible Chrysanthemum | tóng hāo
Product Description：Tong ho has a unique, aromatic, and bitter flavor, and is often used in hot pots (it’s a key ingredient in Sarah’s Sukiyaki Japanese hot pot). You can also stir-fry it. From our experience, the broad leaf variety has a stronger aromatic flavor than the smaller leaf variety.
Pungent and sweet in taste, flat in nature. It has the functions of warming the spleen and nourishing the stomach, calming the liver and kidney, widening the middle and regulating qi, resolving phlegm and qi, helping digestion, and clearing the stomach. The nutrition of chrysanthemum is balanced, and the content of carotenoids is higher than that of other vegetables, which helps to maintain the health of mucosal epithelial tissue and strengthen the body's defense against diseases; its iron, folic acid and vitamin K all play a role in the production of blood and control of blood coagulation important role in the process.
Native to the southern coast of the Mediterranean Sea, it was originally a foliage plant in European gardens and was introduced to China in the Song Dynasty. Because its flowers resemble wild chrysanthemums, it is also called "chrysanthemum vegetables".
Variety：Edible Chrysanthemum, or tóng hāo (茼蒿) and tong ho in Cantonese, comes in two main varieties. One has small serrated leaves and long stems (pictured left), and the other has rounded wider leaves with much shorter stems.
Supply Season：The main production period is from November to March of the following year.
Storage Method：Not shelf-stable, it is recommended to eat as soon as possible after purchase, or store in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: Suitable for those who are upset, dry mouth, cough due to lung heat, excessive phlegm, disharmony in the spleen and stomach, dry stools, and those who suffer from anemia or fractures.
Contraindications: Those with thin stools are not suitable for consumption.
Nutrients
It has high nutritional value and is rich in beta-carotene and vitamin C. It is known as "edible cold medicine". Also contains large amounts of vitamins B2 and E, dietary fiber, potassium, and calcium.
Spring chrysanthemum is a green and yellow vegetable. Each 100 grams (g) edible part contains 4,500 micrograms (μg) of carotene, which is more than spinach. When ingested, carotene is converted into vitamin A in the body, which helps maintain eye health and mucous membranes. In addition, carotene is not converted into vitamin A and has antioxidant effects. It is said to be effective in preventing arteriosclerosis and cancer. B vitamins are vitamins that help effectively utilize carbohydrates, fats and proteins, and vitamin C has the function of keeping skin healthy and increasing the body's resistance to stress.
In terms of minerals, it is known that vegetables are particularly rich in calcium, with the content almost equal to that of komatatsu greens and more than milk. Spring chrysanthemum has a higher calcium content after being boiled, and it is said that spring chrysanthemum is a better source of calcium than komatatsu greens.
The unique aromatic component of spring chrysanthemum is limonene, which is said to be effective in regulating the intestines, increasing appetite, and relieving coughs. The soft tips of the leaves can be eaten raw because they are low in oxalic acid, which creates a spicy flavor.
*Edible Compatibility：
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：The edible parts are tender stems and tender leaves. Soak chrysanthemum in water for about 45 minutes to dissolve the pesticides on the surface, then wash with running water several times.
Notes：Chrysanthemum chrysanthemum contains a volatile essential oil that emits a unique aroma when heated. Some people don't like the taste and texture of Chrysanthemum chrysanthemum. It is most suitable after winter, so it is often used as a hot pot material; at the same time, because it contains volatile oil, it is more fragrant when heated in a pot, so it is one of the first choice materials for hot pot.
Dish：
Garlic chrysanthemum, chrysanthemum vegetable beef hot pot, chrysanthemum vegetable rolled dace.
🔸 Supplementary Information：
Vegetables with different seasons, chemical fertilizers and environmental protection. I can use grass, bad fruits and vegetables, coffee, tea, residue, and eggshells for fertilizer. Everyone wants everyone to be healthy and happy 人️
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Edible Chrysanthemum
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ 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
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
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.
