
Lemon thyme
₡2,550.00
Scientific name: Thymus citriodorus
Family:
Origin:
Medicinal use:
18 in stock
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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: 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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SKU: 0160 Category: Culinary GardenScientific name: Dysphania ambrosioides
Family: Amaranthaceae
Origin: S Mexico
Medicinal use:In Mexican gastronomy it is used in many dishes, such as corn and esquites, black beans, in some seafood soups such as chilpachole de jaiba, within a wide variety of broths, It is commonly believed that it prevents flatulence caused by consumption of beans. To be used in food, its flowers are removed and it is used as a condiment, adding a deep flavor, with bitter nuances and very aromatic, which is why it is used in moderation.
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SKU: 0505 Category: Culinary GardenScientific 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.
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