Scientific name: Persicaria odorata
Origin: SE Asia
Medicinal use:The leaf is closely identified with the gastronomy of Vietnam, where it is eaten raw in salad (including chicken salad) and in raw rolls. In Cambodian gastronomy, the leaf is called chi krasang tomhom and is used to prepare soups, stews, salads and Cambodian rolls
6 in stock
Basil, Purple (albahaca morada)Culinary Garden ₡1,900.00 Add to cart
Basil, Purple (albahaca morada)
₡1,900.00SKU: 0105 Category: Culinary Garden
Scientific name: Ocimum basilicum
Origin: India and SE Asia
Medicinal use:In addition to its organoleptic properties, it is widely used to color many dishes, not only in Italian cuisine or a different pesto sauce, both fresh and dry we can use this aromatic herb in soups, salads, purees, sauces, vinaigrettes , meat, fish and even desserts.
28 in stock
Spinach, Malabar GreenCulinary Garden ₡1,900.00 Add to cart
Spinach, Malabar Green
₡1,900.00SKU: 0715 Category: Culinary Garden
Scientific name: Basella alba
Medicinal use:It is a perennial vine, popular in several tropical countries for its edible leaf, unrelated to the commonly known terrestrial spinach. Widely used in Asian cuisine, the culinary possibilities of Malabar spinach include its use to thicken soups, fry or stew with garlic and chili peppers, in salads or steamed with tofu and ginger.
42 in 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.
1 in stock
Spinach, OkinawaCulinary Garden ₡1,900.00 Add to cart
₡1,900.00SKU: 0720 Category: Culinary Garden
Scientific name: Gynura bicolor
Origin: S and SE Asia
Medicinal use:In Japan, Gynura bicolor is eaten as local vegetables in Ishikawa, Kumamoto and Okinawa and so on, it is lightly blanched and served with ponzu, as an ingredient in miso or tempura soup, the leaves are sautéed with sesame oil and ginger ( both hot foods). The stems and roots of the plant can also be made into tea by boiling them with water.
42 in stock