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  Onion, Spring/Long green

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  Onion, Spring/Long green

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  Category: Culinary Garden

  Scientific name: Allium fistulosum

  Family: Amaryllidaceae

  Origin: China

  Medicinal use:In Asian cuisine, especially in East Asia and Southeast Asia, chives are an important ingredient. In Japan it is used in many dishes, such as miso soup or takoyaki. Chives, cut into strips or slices, can be used in the decoration and preparation of salads, soups, sauces, meat, fish, seafood and egg-based dishes.

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  Artichoke, Jerusalem

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  Artichoke, Jerusalem

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  Category: Culinary Garden

  Scientific name: Helianthus tuberosus

  Family: Asteraceae

  Origin: N America

  Medicinal use:Jerusalem artichoke can be cooked like any other tuber: steamed, fried, boiled, adding it to stews and stews, it can be added to soups, creams, etc. As it is gluten-free, Jerusalem artichokes flour to replace cereal flour with gluten such as wheat. Jerusalem artichoke provides us with inulin (natural fiber), minerals such as potassium, magnesium, sodium, calcium, iron or phosphorus, vitamins such as A, B1, B2, B6, C, D.

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  Chard, Swiss

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  Chard, Swiss

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  Category: Culinary Garden

  Scientific name: Beta vulgaris subsp. Vulgaris

  Family: Amaranthaceae

  Origin: Europe

  Medicinal use: It is very common to prepare them boiled or steamed, like other vegetables, accompanied by potatoes, carrots, onion. They are very tasty sautéed or fried, battered, and as part of different fillings and / or accompaniment to fish and meat. They can be eaten raw in salads, making the most of their nutrients, especially if they are fresh.

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  Pepper, Peruvian

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  Pepper, Peruvian

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  Category: Culinary Garden

  Scientific name: Capsicum baccatum

  Family: Solanaceae

  Origin: S America

  Medicinal use: The yellow pepper is essential to make a good fish ceviche, the ideal is to use it in its natural form, minced very small. There are those who use chili paste together with the natural one. Yellow chili is an essential element in many dishes of Peruvian gastronomy, such as in creams (japchi, huacatay cream, huancaína sauce and creole sauce), the preparation of meals (spicy, ají de gallina, escabeche, causa a la Lima, rice with chicken.

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