Fennel is a highly aromatic herbaceous perennial widely used in gastronomy, and is a common ingredient in Mediterranean cuisine. It can be enjoyed as an infusion. It is also used in roasts and barbecues, wrapping it around meat or fish to give it a distinctive flavor. The leaves are ideal for cooking and accompanying fish, […]
Flowers with about five or six white petals. Tulbaghia violacea is a wild herb native to South Africa, where it’s used in traditional medicine. It has a strong, slightly spicy flavor, similar to garlic but milder. And the best part: it doesn’t linger or leave you with garlic breath.It’s perfect for cold dishes that don’t
A flower that comes in bright colors like white, yellow, red, and lilac. It’s the symbol of Mexico’s national floriculture and originally comes from there. The petals can be eaten whole, chopped, or ground, in both sweet and savory recipes. In Mexico, they’re used as an ingredient in a traditional vegetable soup.
The colours of this beautiful flower range from deep yellow to reddish-orange. Its petals cluster into a curly pompom shape. It has a crisp texture and a floral aroma with citrusy, slightly minty and bitter notes.Widely used in cooking, it adds colour to salads, clothing, rice, meat, fish, and seafood.
This flower is rich in vitamin C, essential oils, and tannins. As early as the Middle Ages, it was used to make daisy syrup, believed to protect against colds. The buds and just-opening flowers have a pleasant nutty flavour, while fully open blooms are slightly bitter, making them a great addition to salads.They’re often used
A mix of colourful flowers: marigolds, cornflowers, Chinese carnations, snapdragons… A highly versatile blend, perfect for culinary use in a wide range of dishes — salads, soups, creams, fish, meat, desserts or drinks.
The colours of this beautiful flower range from deep yellow to reddish-orange. Its petals form a tight, curly pompom shape. It has a crisp texture and a floral aroma with citrusy, slightly minty and bitter notes.Widely used in cooking, it adds vibrant colour to salads, rice, meat, fish, seafood — and even to garments.
Variety originating from the Andes in South America.It has the characteristic aroma of the vegetable and a flavor that is both sweet and tangy.Its texture is firm and crunchy. Highly appreciated for its visual and taste qualities, as well as for its ease of preparation. It is a small pepper, slightly sweeter than the one
Very small tomato with an explosive taste and intense aroma. Ideal for salads and for adding a touch of freshness to meat and fish dishes. Can also be used in pasta sauces and as a garnish for salmorejos and gazpachos.
