桂芳大包心赤葉肉甲芥菜
產品/PRODUCT
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桂芳大包心赤葉肉甲芥菜/GUEI FANG
桂芳大包心赤葉肉甲芥菜/GUEI FANG
詳細介紹:
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.
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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.
日本廣島菜/GUANG DAU
日本三大名菜之一。小白菜和芥菜雜交而成的品種。常用來做日式醃菜。口感味道偏小白菜，但少了芥菜苦味。 It was bred Chinese cabbage and mustard.The taste like Chinese cabbage,less bitter flavor.
鳳爪紅羽衣芥菜/FENG JAU
植株直立美觀，葉子紫紅色，莖綠色，葉子外觀呈現羽葉狀，有獨特芥菜風味，適用於沙拉盤配色。 The plant is upright and attractive,with purple-red leaves and green stems.The leaves are pinnately shaped and have a unique mustard flavor, It is suitable for salad garnishing.
白霧扁甲芥菜/BAI WU
葉柄寬，纖維少。清炒鹽漬均可。春夏秋三季節均可種植栽培。 Suitable for stir-fry and pickling.It performs well in Spring, Summer, and Fall.
寶來闊甲甜芥菜/BAU LAI
葉色淺綠，葉少，莖闊如扇狀。筋細軟嫩，品質好。定植後約40~45天可採收。 Few, big, and light green leaf.Good quality.It can be harvested in 40-45 days after transplanting.
素華鳳尾春丸甲芥菜/SU HUA
葉緣稍有切刻。耐暑、耐寒性均強。尤在高溫多雨季節亦能生長旺盛良好。適宜鹽漬風味特佳。全年可栽培。 Tolerant to heat and cold.Grows well under rainy seasons and temperature conditions.It can used for pickling.Suitable for all year round planting.
西螺丸甲芥菜/SHI LOU
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.
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.
