Description
European Organic Vegetables And Fruit Series
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：European Organic Vegetables And Fruit Series / Direct Imported from Europe And Other Countries
🔖 Farm / Supplier Name： Eu Organic Certification
🌱 Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.：
Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Organic Leeks from the Netherlands are premium, sustainably grown leeks (Allium ampeloprasum) cultivated without synthetic pesticides, fertilizers, or GMOs, ensuring a cleaner, more natural product. Dutch leeks are renowned for their long, straight, clean white stalks with vibrant dark green tops, offering a mild, sweet, and delicate onion-like flavor—sweeter and more tender than many other varieties. Grown in the fertile soils and ideal climate of the Netherlands, these organic leeks are prized for their consistent quality, freshness, and subtle sweetness.
Low in calories yet nutrient-dense, they provide excellent sources of vitamin K (essential for bone health and blood clotting), vitamin A, vitamin C, folate, manganese, dietary fiber, and powerful antioxidants like flavonoids (e.g., kaempferol) and organosulfur compounds. These contribute to anti-inflammatory effects, heart health support, immune boosting, digestive wellness (thanks to prebiotic fiber), and potential protection against oxidative stress and certain diseases.
Versatile in the kitchen, organic Dutch leeks shine in soups (like classic potato leek soup), stews, sautés, roasts, quiches, stir-fries, or grilled as a side. The white and light green parts are most tender—slice thinly and rinse well to remove any sand between layers. Enjoy them raw in salads for crunch or cooked for a silky texture. A healthy, flavorful addition to everyday meals, year-round!
Binomial Name：Allium fistulosum
Chinese Name：根莖類
Other Name：Leek | Welsh Onion
Basic Introduction：Green onions are a must-have in the daily kitchen and are very tasty for cooking, while green onions are mostly used in northern dishes. Onion can remove the odor in greasy and thick dishes such as fishy mutton, and can also stimulate the secretion of digestive juice and increase appetite. In addition to seasoning, it can also prevent diseases. The white part of green onion is rich in vitamin C, which can relieve symptoms such as headache, nasal congestion, and diarrhea in the early stage of a cold. The green part of the onion contains allicin, which can promote the absorption of vitamin B1, as well as sterilization and antibacterial effects.
Green onions are native to Siberia and the eastern Mediterranean region, and have a long history of cultivation in China, with a history of more than 2,000 years. At present, they are planted all over China, but the northern part of China mainly produces green onions, and the southern part produces shallots.
Variety：Green onions belong to the same family as onions, and their edible part is the bulb near the root. Its green leaves and green petioles are called "green onion", and the white pseudostem wrapped in layers of leaf sheaths is called "green onion".
The length of the green onion plant can reach one meter, the length of the green onion is more than 30 cm, and the diameter can reach more than 5 cm. The green onion can be divided into long green and short green according to the length of its green onion
Long onion white: It has a strong spicy taste. The famous varieties include Beijing Gaojiaobai and Shaanxi Gu onion. Short onion white: Short onion white is short, thick and thick. The famous varieties include Shandong chicken leg onion and Hebei onion onion.
Supply Season：There are supply throughout the year, and the prosperity period is from December to February.
Storage Method：It is recommended to cut the green onion leaves and whites, put them in a plastic bag, and store them in the fruit and vegetable cabinet of the refrigerator.
#Should Be / Avoided：
Appropriate: General people can eat. Brain workers are more suitable for consumption.
Avoid: Onion has a stimulating effect on sweat lines, people with underarm odor should be careful to eat in summer. Patients with gastric ulcer should not eat too much. People with chronic intractable eczema should also eat less green onions to avoid aggravating the condition. In addition, those with yin deficiency and fire are also careful to eat.
*Edible Compatibility：
Affordable: Such as eating with mushrooms can achieve the effect of promoting blood circulation. Put some green onions when eating with shellfish, which can relieve the coldness of shellfish and avoid allergic reactions. Phase gram: After honey is combined with the amino acids of onion, it will produce toxic substances, which will stimulate the stomach and cause diarrhea.
Cooking Skills：Green onions are mostly used for dry frying, frying, and scallion leaves are rich in carotene, so don't throw them away easily.
#Remarks Matters：Eating too much can damage your eyesight. Chinese medicine believes that green onion can play a role in sweating, expectorant, and diuretic. It is one of the traditional Chinese medicines for the treatment of colds.
The frozen green onions should not be squeezed hard, otherwise the cell fluid will overflow and rot. The refrigerated green onions should be gently moved to the room to thaw.
Commonly Used Dishes：Baked lamb with green onions, ingredients for steamed fish, green onion and red dates soup.
Supply Period： Annual Supply
Bioprei -leek 10kg leeks 10kg
Suggested Eating Method：
乾燥的大蒜若先以菜刀刀背壓碎便可以輕鬆地把它的皮剝開，然後便可輕鬆地把它搗碎。
大蒜既可生食，也可以搗汁或炒菜或切碎用於涼拌菜食用。生的、乾燥的大蒜的味道會嗆辣且刺激，而帶有水分的大蒜則相較溫和得多。煮食時不要讓大蒜焦掉，否則味道便會變得又苦又辛辣。大蒜幾乎適用於所有鹹味的料理，也適合與絕大多數的香草和辛香料搭配使用。將整個大蒜熬煮會有甘醇堅果味，如果是切開熬煮則味道較嗆。
🥗 Recipe：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Notes：
