Basil, Tulsi Shyana
Out of stock
ArracachaCulinary Garden ₡1,900.00 Add to cart
₡1,900.00SKU: 0220 Category: Culinary Garden
Scientific name: Arracacia xanthorrhiza
Origin: S America
Medicinal use:The uses of arracacha are very similar to those of potatoes. This tuber is used in South American gastronomy to prepare various dishes, soups, stews, meatballs, cakes, gnocchi, purees and garnishes. The arracacha provides a special flavor and color to the dishes. The young stalks can be consumed in salads. Given its nutritional value, the consumption of arracacha is recommended in the diet of children, the elderly and convalescent.
14 in stock
Grass, LemonChinese, Culinary Garden, Medicinal Garden ₡1,900.00 Add to cart
Scientific name: Cymbopogon citratus
Origin: SE Asia and E India
Medicinal use: It is used in Asian cuisine, especially in Thailand. In, it is one of the most used herbs to prepare tereré, the traditional drink of the country. Lemon tea, also known as lemon grass or zacatillo, is a citrus-scented plant native to India which is rich in antioxidants that help to relieve pain. One of the most important properties of this plant is that it helps lower the cholesterol level due to its antihypercholesterolemic properties.
53 in stock
Basil, LemonCulinary Garden ₡1,900.00 Add to cart
₡1,900.00SKU: 0100 Category: Culinary Garden
Scientific name: Ocimum basilicum
Origin: S Asia and NE Africa
Medicinal use: In Laos, lemon basil is widely used in curries, stews, and fried dishes as it is the most commonly used type of basil in Laos. Many of the stews of Lao cuisine require the use of lemon basil. It is often eaten raw in salads or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to flavor certain Indonesian dishes, such as curries, soups, stews, or steamed or grilled dishes.
17 in stock
Sorrel, Red veinedCulinary Garden ₡1,700.00 Add to cart
Sorrel, Red veined
₡1,700.00Category: Culinary Garden
Scientific name: Rumex sanguineus
Origin: Europe and N Iran
Medicinal use: It is a very simple and unpretentious perennial whose leaves can be eaten fresh in salad or blanched like spinach. Its flavor is much milder than that of common sorrel or vinegar.