西螺丸甲芥菜
產品/PRODUCT
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西螺丸甲芥菜/SHI LOU
西螺丸甲芥菜/SHI LOU
詳細介紹:
葉柄稍寬呈凹槽狀。
筋細纖維少，清炒鹽漬均可。
Suitable for stir-fry and pickling.
The plants are less fibre.
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素雲雪裡紅芥菜/SHI YUN
辣味較濃，性狀與鳳尾春芥菜略同，主要用於鹽漬加工。 It slightly resemble to SU HUA, but SU YUN has stronger pungent taste.The main purpose is used for pickling.
桂英疏甲大心芥菜/GUEI YING
莖部肥大，生育快。栽培容易，產量高。直徑約7~8公分，高度約30~40公分。炒食做湯鹽漬均宜。 The stems are enlarged, with rapid growth, easy cultivation, and high yield.The diameter is approximately 7-8 cm, and the height is around 30-40 cm.The quality is tender and delicate, suitable for stir-frying, soup-making, and pickling.
哇沙咪山葵菜/WASHAMI
具有山葵味道而得其名。葉綠色，葉面有如羽毛般的裂狀。冷涼氣候種植，適合生菜沙拉、炒食及醃漬。 Bright green leaves.Slow bolting.Sweet and mildly spicy flavor.Plant densely so leaves remain a proper size for baby leaf.Suitable for stir-fry, salad, and pickling.
一代交配鹿兒島青松菜/F1 LU ER DAU
此品種是小松菜和芥菜雜交育成的品種。植株直立，葉片亮綠有光澤，葉柄翠綠色，葉質柔嫩，口感好，品質佳。 This variety was bred from komatsuna and mustard.The plant has an upright growth, with glossy green leaves and bright green petioles.The leaves are tender, good taste and high quality.
葉太郎油芥菜/YE TAI LANG
油菜和芥菜混合口感。葉色淡綠色、葉柄細長。葉面切刻大，葉厚柔軟，食用甘味。 It was bred both komatsuna and mustard.Big and light green leaves, and long stems.The taste is crisp, juicy, and sweet.
寶祥赤葉肉甲包心芥菜/BAU SHIANG
葉色淺綠色。葉柄扁大筋細，纖維少。作為全年採收小芥菜用。適宜炒食，產量高。 Leaves are light green with big and thick petioles.Suitable for stir-fry.
桂芳大包心赤葉肉甲芥菜/GUEI FANG
葉色淺綠，葉柄大稍凹。葉片大筋細，纖維少。作為全年採收小芥菜，或秋冬結球鹽漬之用。 Leaves are light green.Big and thick petioles.It can be used as small mustard.Good for salting-pickle.
桂南大坪埔包心芥菜/GUEI NAN
株型與赤葉大包心略同，但葉色較濃綠，葉緣切刻較大。結球緊包，最適合鹽漬用。 It resemble to GUEI FANG.The leaf is bigger darker than GUEI FANG.Solid and compact heads that is suitable for salting-pickle.
