Gau Wong Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Gau Wong is simply the Japanese garlic chive "Nira", or Chinese garlic chive according to some. What make this item different is its growing conditions which are completely devoid of light. Call it an Albino chive if you'd like but it's beautiful golden h
When you want to add color and a hint of garlic this is a juicing necessity.
Choose Gau Wong chives that are a bright yellow to gold - never going green as these have been exposed to light for a number of days and are surely on their way out.
Avoid Gau Wong where the grassy ends are turning translucent, or where the color is not a vibrant gold to yellow color.
Do not freeze as this item is to delicate, and make sure to use within a day or two as it's shelf life - regardless of care - is limited.
Herbs will not ripen further after harvest.
Gau Wong is low-fat, cholesterol-free and a great source of Vitamin A and Vitamin C.
The world's most important vegetable, the potato was first cultivated in the Andean region of South America by native Indian populations. Spanish (...)
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