Pigeon Pea
₡1,900.00
Scientific name: Cajanus cajan
Family:
Origin:
Medicinal use:
27 in stock
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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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Spinach, Okinawa
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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.
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₡1,900.00
SKU: 0685 Category: Culinary GardenScientific 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.
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Spinach, Brazil
Culinary Garden ₡1,900.00 Add to cartSpinach, 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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