Dill
₡1,900.00
Scientific name: Anethum graveolens
Family: Apiaceae
Origin: N Africa and Arabian penisula
Medicinal use:With fresh dill all kinds of dishes can be flavored, it can be added, in addition to fish, to seafood, meats, rice, salads, vinegars and flavored oils, sauces … it provides its sweet, fresh and aniseed flavor, a unique flavor that no other aromatic plant can provide.
7 in stock
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SKU: 0072 Category: Culinary GardenScientific name: Ocimum basilicum
Family: Lamiaceae
Origin: Mexico
Medicinal use: La mayoría de las diferentes variedades de albahaca cultivadas en muchas regiones de Asia tienen un sabor parecido al clavo de olor es frecuentemente usada en la cocina mediterránea; se puede consumir fresca o seca para aderezar tanto ensaladas, sopas de verduras, salsas para acompañar platos de pasta, la famosa salsa italiana de pesto la lleva como ingrediente principal.
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Arracacha
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SKU: 0220 Category: Culinary GardenScientific name: Arracacia xanthorrhiza
Family: Apiaceae
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.
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SKU: 0710 Category: Culinary GardenScientific name: Basella rubra
Family: Basellaceae
Origin: India
Medicinal use:Perennial, ornamental and edible climbing plant. Its leaves are a good source of vitamin A, vitamin C, iron, and calcium. It grows well in abundant light and takes on pink tones in the sun. It does not tolerate cold, its flowers attract bees, it is widely used in gastronomy, being fast growing and easy to care for. It is not very demanding with the light it receives, adapting well to short periods of drought
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SKU: 0720 Category: Culinary GardenScientific name: Gynura bicolor
Family: Asteraceae
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.
47 in stock


