
Grass, Harding
₡6,300.00
Scientific name:
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Medicinal use:
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SKU: 1470 Categories: Culinary Garden, Essential Oil gardenScientific name: Origanum vulgare
Family: Lamiaceae
Origin: Mediterranean and Eurasia
Medicinal use: There are more than 40 species of oregano, but the most beneficial essential oil is wild oregano or Origanum vulgare is native to the Mediterranean. Origanum vulgare, commonly known as oregano, is a species in the Lamiaceae family (formerly called Labiaceae), native to western or southwestern Eurasia and the Mediterranean region. It is used as a condiment and in the preparation of herbal teas.
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SKU: 0125 Category: Essential Oil gardenScientific name: Terminalia catappa
Family: Combretaceae
Origin: SE Asia
Medicinal use: It develops to a wingspan of 35 m, with a crown of symmetrical horizontal branches directed upwards. The fruit is edible, with a slightly acid taste. Due to its richness in active principles, the leaves (and even the bark) are used in various traditional medicines. The wood is red, solid and very resistant to water; It is used in Polynesia to make canoes. Using the leaves to loosen the pericarp can be a strategy to avoid its bitter taste.
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Incense
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SKU: 1030 Category: Essential Oil gardenScientific name: Tetradenia riparia
Family: Lamiaceae
Origin: S Africa
Medicinal use: Tetradenia riparia is a species of flowering plant in the mint and sage family Lamiaceae. It is commonly used as a decorative garden plant due to its flowers when in full bloom. The essential oil of its leaves has an antimalarial content. It is one of the most popular herbal remedies in Rwanda and has been used across its range to treat coughs, malaria, diarrhea, dengue fever, headaches, toothaches, and some other ailments.
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SKU: 1335 Categories: Culinary Garden, Essential Oil garden, Medicinal GardenScientific name: Melissa officinalis
Family: Lamiaceae
Origin: Mediterranean and S Europe
Medicinal use: Its leaves are often used to give aroma and flavor to both hot and cold tea. The leaves are also used to flavor dishes as a substitute for lemon peel. The fresh leaves give a lemony flavor to salads, soups, sauces, herb vinegars, game and fish (especially in Spain), and are an ingredient in Agua del Carmen, Liquors such as Benedictine and Chartreuse and cordials of vina.
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