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Oriental Vegetables

Oriental Vegetables

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.

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  • Choi sum


    Choi sum, a variety of cabbage typical of the province of Guangzhou in southern China, has a dark green colour on its leaves and stem from which small yellow flowers sprout. It is a food rich in fibre, minerals such as iron, calcium or magnesium and vitamins A, D, C and B6, in addition to being low in calories. Both its leaves and stem are consumed, preferably cooked al dente.

  • Pak choi


    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.

  • Tong ho viet


    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.

  • Tong ho


    Tong ho, thick, wide, rounded leaf edible chrysanthemum- Used as a medicinal herb and as a vegetable in cooking. The leaves and stems have a slightly succulent texture and a distinctive, pleasant but not strong flavour. It is mainly used for soups.

  • Heung moll


    Heung moll (citronella), a herbaceous plant with a mild lemon aroma essential in many dishes of Asian cuisine

  • Po choi


    Po choi (Chinese spinach), spinach with a mild flavour and aroma, is cooked like any common spinach, although it is especially suitable for use in vegetable stir-fries.

  • Wo Sun

  • Luo bo