Chinese Kale
Season: All year round | Flavor: leafy, like a cross between broccoli rabe and bok choy
Also known as Kailan – has great texture and crunchy leaves & stems yet tender enough to enjoy it raw.
Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.
Primary uses : Smoothies, Salads and stir-fried dishes
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Ginger
Season: All year round | Flavor: Spicy
Firm and striated texture
Benefits : Ginger Contains Gingerol, a substance with powerful medicinal properties, can treat many forms of nausea, especially morning sickness, may also reduce muscle pain and soreness.
Primary uses : In pickles, stir-fried dishes with other fruits & vegetables
Broccoli
Season: All year round | Flavor: Slightly sweet, earthy taste
Vegetable with long juicy stem topped with tiny florets, part of Cabbage family.
Benefits : Good source of dietary fiber, Pantothenic acid, vitamin A (in the form of carotenoids), B1, B6, E, Manganese, Phosphorus, Choline, Potassium and Copper. Broccoli is also a good source of Magnesium, Omega-3 fatty acids, protein, Zinc, Calcium, Iron, Niacin and Selenium.
Primary uses : Soups, salads, stir-fried dishes
Bean Sprouts
Season: All year round | Flavor: Sweet
Bean sprouts grow from Mung Beans, they add some crunch to dishes
Benefits : High in fibre, Folate and vitamin B.
Primary uses : Salads, sandwiches and stir-friend dishes
Thai Parsley
Season: All year round | Flavor: Mildly bitter
Looks like very skinny Romain lettuce with very strong smell
Benefits : Source of vitamin A, C & K as well as a good source of Folate and Iron. Parsley's volatile oil components include Myristicin, Limonene, Eugenol and Alpha-thujene. Its flavonoids include Apiin, Apigenin, Crisoeriol and Luteolin.
Primary uses : Staple ingredient of Thai cuisine
Pak Choy
Season: All year round | Flavor: Between Cabbage and Spinach
Its also known as Bok Choy, looks like a squat celery with chunky stalks, glossy deep-green leaves
Benefits : Contains vitamins C, A, and K, and excellent sources of Calcium, Magnesium, Potassium, Manganese, and Iron, Pak Choi deserves its reputation as a powerhouse among vegetables.
Primary uses : Can eat raw or cooked or in soups