Bay leaf, Sweet

₡38,500.00

SKU: 1165 Categories: ,

Scientific name: Laurus nobilis

Family: Lauraceae

Origin: Mediterranean

Medicinal use: Bay leaves are ideal in dishes cooked over low heat, marrying perfectly with other aromatic herbs such as parsley or thyme. They are added as a flavoring for stews, marinades, meat or fish sauces, legume and vegetable stews, soups, creams or grills.

11 in stock

Related products

  • Nasturtium

    Culinary Garden ₡1,900.00     Add to cart

    Nasturtium

    ₡1,900.00

    SKU: 0460 Category:

    Scientific name: Tropaeolum majus

    Family: Tropeolaceae

    Origin: S America

    Medicinal use: In the kitchen, its tender leaves and very finely chopped flowers are used in soups and salads, giving a fresh and spicy flavor reminiscent of pepper or mustard. The flowers, due to their pleasant taste and appearance, are used to decorate meat, fish, salads and vegetables dishes. The plant is especially rich in vitamins and minerals and a remedy used to cleanse the blood, as it supports the body in its detoxification. The flavor of the leaves is slightly spicy. Optically, its crumbled leaves also enrich pasta dishes and pizzas.

    1 in stock

  • Cilantro, Wild

    Culinary Garden ₡1,900.00     Add to cart

    Cilantro, Wild

    ₡1,900.00

    SKU: 0650 Category:

    Scientific name: Eryngium foetidum

    Family: Apiaceae

    Origin: Mexico and S America

    Medicinal use:The leaves are used fresh, whole or chopped, as a substitute for coriander and parsley. In Panama, it is mixed with parsley, garlic, onion and chives to prepare “green recao”, a condiment widely used in the preparation of various stews, sauces and soups.

    58 in stock

  • Chives, Garlic

    Culinary Garden ₡1,900.00     Add to cart

    Chives, Garlic

    ₡1,900.00

    SKU: 0505 Category:

    Scientific name: Allium tuberosum

    Family: Amaryllidaceae

    Origin: China, Japan and India

    Medicinal use:It is a vegetable related to the onion. It is grown and used as a substitute for garlic and onion in cooking and is known as “Maroi nakupi”. The flavor is more like garlic chives. The chopped flowers and leaves are usually sprinkled in salads, sandwiches and stews in general. It is delicious for making compound butters and cream cheese.

    40 in stock

  • Spinach, Brazil

    Culinary Garden ₡1,900.00     Add to cart

    Spinach, Brazil

    ₡1,900.00

    SKU: 0705 Category:

    Scientific name: Alternanthera sissoo

    Family: Amaranthaceae

    Origin: S America

    Medicinal use:The leaves are crisp, slightly more so than temperate spinach, and not slimy. Some cultivars are slightly bitter. Reportedly, Brazilians generally eat it raw in salads with oil or vinegar, tomato and onion, although the literature recommends cooking it. Sissoo spinach can be added to quiches, cakes, curries, dals, pasta sauces, lasagna, or added to dishes and stir-fries at the end of the cooking process as a substitute for spinach and to add a nutty flavor.

    32 in stock