DAI MUI (PEA TOPS): These are basically the leaves of the sugar pea plants. They are considered a delicacy in Chinese cuisine.
GAI CHOY (CHINESE MUSTARD GREEN): The two main varieties are the baby and the full size. They are grown from different type of seeds. The baby gai choy is sweeter and more mild. The full size has a sharper slightly bitter flavor that is good for pickling and drying.
GAI LAN (CHINESE BROCCOLI): This is actually a chinese Kale. It cooks and tastes similar to rapini. The stem is often the sweetest part, with an earthy flavor that is sharper than broccoli.
GARLIC CHIVE: This is also known as Chinese chives. It comes in a green or yellow variety. The delicate yellow chive has a milder yet more aromatic flavor. The green variety is has a stronger and richer flavor.
LEMONGRASS: Also known as citronella root. As the name indicates, it has a lemony scent which makes it versatile in many recipes. It is also used to make tea in dry form.
LOBOK: This is a Chinese radish with a flavor similar to that of daikon radish. It tends to absorb the flavor of the dishes it is cooked with.
LOGAN: This small fruit is similar to lychee except it is not as sweet and has a more crispy, opaque flesh.
LOTUS ROOT (LILY ROOT): This is the root from the aquatic lotus plant. The skin is smooth with a very porous interior. It has a crisp-fibrous texture with a mild, sweet flavor.
LYCHEE: This flesh is very sweet and pulpy like a grape. Originally native to China, lychees are now commercially grown in Florida and Mexico with peak supplies from May to July. From July to September, they are available from Israel and Taiwan.
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