Due to its digestive characteristics it is usually used in infusions and herbal liqueurs. Its leaves garnish numerous Asian dishes, and are very tasty in salads, sauces and stews.
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Indispensable in the kitchens of the Nordic and Baltic countries, especially for the preparation of pickles and fish. Traditionally combined with salmon, both stews and marinated.
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The smooth leaves are more aromatic and are used to season vegetables and potatoes, soups and stews, meat and fish. The curled leaves are usually used especially as decoration.
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It is used to season mainly lamb and mutton dishes. In addition, it can be used to give a special flavor to desserts, syrups, soft drinks and teas.
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It is popularly used in scrambled eggs and soups, you only need to sprinkle it for the dish once finished. The stems of the chives are perfect for tying small packages of vegetables.
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It is used as a spice in the kitchen of some countries and its culinary use is taken both leaves and seeds from its pod-shaped fruit, which usually contains between 10 and 20 seeds.
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It was grown only for the use of its seeds, but this habit was disappearing as varieties with more pulp and more fruity flavor emerged.
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They stand out for the green of their broad and long fleshy leaves, as well as for the white stems called pencas. Its flavor is similar to that of spinach, although it is a little softer.
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Currently, it is one of the vegetables that is most commonly frozen. Its cultivation takes place throughout the year and can be consumed fresh, cooked or fried.
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