Mint, Spearmint

₡1,700.00

Category:

Scientific name: Mentha spicata

Family: Lamiaceae

Origin: Europe and SW Asia

Medicinal use: It is appreciated to season and flavor sauces and soups, in vegetables such as aubergine, zucchini and cucumber, in game and lamb meats, in fish and shellfish, in legumes such as white beans, giving it a touch of freshness, almost wild, to the plates.

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    Scientific 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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    Scientific name: Dysphania ambrosioides

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    Scientific name: Tropaeolum majus

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    Medicinal use: In the kitchen, its tender leaves and very finely chopped flowers are used in soups and salads, giving a fresh and spicy flavor reminiscent of pepper or mustard. The flowers, due to their pleasant taste and appearance, are used to decorate meat, fish, salads and vegetables dishes. The plant is especially rich in vitamins and minerals and a remedy used to cleanse the blood, as it supports the body in its detoxification. The flavor of the leaves is slightly spicy. Optically, its crumbled leaves also enrich pasta dishes and pizzas.

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    Scientific name: Allium cepa

    Family: Amaryllidaceae

    Origin: SW Asia

    Medicinal use: Its versatility is incredible. You can make sauces, pickles, salads, omelettes, soups, meat, fish. Raw red onion is incorporated in most recipes. You may be surprised how the flavor changes in a sauce or stew if you use a purple onion. It is slightly spicy and is also sweeter than other varieties, like the white onion.

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