Selection of oriental vegetables grown in our lands in the Albufera de València, which provides them with characteristics that differentiate them from the rest of the world.
Pak choi, variedad de col china de hojas verdes, oscuras, carnosas y lisas que se agrupan en torno a su tallo blanquecino que no es muy largo. Es rica en vitamina A, C y K. Es un cultivo tradicional de China y Japón, extendido por Europa con buenos resultados.
Mini pak choi, oriental vegetable of the cabbage family, similar to Pak choi but smaller, with dark green wrinkled leaves and short, thick and white stems. Its flavor is similar to that of chard.
Tong ho, chrysanthemum used as a medicinal herb and as a vegetable in cooking. Its leaves and long stems have a smooth and pleasant texture. Popular ingredient in oriental cuisine, they can be eaten raw in salad, or cooked sauteed and in soups.
Heung moll (citronella), a herbaceous plant with a mild lemon aroma essential in many dishes of Asian cuisine
Heung choi (coriander), a plant similar in appearance to parsley, but with a completely different flavour and aroma. All parts of the plant are edible, but fresh leaves are generally used.