Oregano, Syrian
₡2,550.00
Scientific name: Origanum syriacum
Family: Lamiaceae
Origin: Mediterranean and Arabian Peninsula
Medicinal use: It is the primary ingredient in the mix of species called zataar. Origanum syriacum is harvested from natural grasslands that can be used to prepare za’atar, a mixture of dried herbs, sesame and sumac for flavoring
62 in stock
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SKU: 0100 Category: Culinary GardenScientific name: Ocimum basilicum
Family: Lamiaceae
Origin: S Asia and NE Africa
Medicinal use: In Laos, lemon basil is widely used in curries, stews, and fried dishes as it is the most commonly used type of basil in Laos. Many of the stews of Lao cuisine require the use of lemon basil. It is often eaten raw in salads or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to flavor certain Indonesian dishes, such as curries, soups, stews, or steamed or grilled dishes.
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Chives, Garlic
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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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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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Spinach, Brazil
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SKU: 0705 Category: Culinary GardenScientific name: Alternanthera sissoo
Family: Amaranthaceae
Origin: S America
Medicinal use:The leaves are crisp, slightly more so than temperate spinach, and not slimy. Some cultivars are slightly bitter. Reportedly, Brazilians generally eat it raw in salads with oil or vinegar, tomato and onion, although the literature recommends cooking it. Sissoo spinach can be added to quiches, cakes, curries, dals, pasta sauces, lasagna, or added to dishes and stir-fries at the end of the cooking process as a substitute for spinach and to add a nutty flavor.
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