Cucumber
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Scientific name: Cucumis sativus
Family: Cucurbitaceae
Origin: China and Thailand
Medicinal use: Cucumber can be used in the kitchen for very diverse dishes. Although the most common is that it is used as ingredients in vegetable sandwiches, refreshing salads suitable for spring or summer, as in this one with tomato, or in dishes such as gazpacho or salmorejo, it can also star in other recipes.
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SKU: 0165 Category: Culinary GardenScientific name: Apium graveolens
Family: Apiaceae
Origin: Mediterranean
Medicinal use:Celeriac root can be used raw or cooked. Celeriac meat is tough and compact and off-white. Celeriac has a mild flavor and is often used as a flavoring in soups and stews, although it is increasingly being used on its own, usually pureed, or in stews, gratins, and baked dishes. In any case, celery is very positive in the human diet due to its high content of dietary fiber, vitamins and minerals, in addition to being considered a good diuretic due to the high percentage of water.
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Category: Culinary GardenScientific 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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Category: Culinary GardenScientific 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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Eggplant
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SKU: 0310 Category: Culinary GardenScientific name: Solanum melongena
Family: Solanaceae
Origin: S Asia
Medicinal use: The consumption of eggplant is recommended after a brief cooking and with its skin properly washed previously, since it is in this last part of the eggplant where antioxidants and fiber are found in greater proportions. We can include eggplant in a sauté, a sauce, an omelette, a vegetarian curry or, in a tasty salad. Eggplant is a very low-calorie vegetable because it has more than 90% water.
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