It is a wild herb with a mild, fresh flavor, reminiscent of hazelnut or young shoots, rich in vitamins and minerals. Fresh salads: This is its most common use, often mixed with other baby greens. It pairs well with tomatoes, goat cheese, and walnuts. Cooked vegetable: It can be lightly sautéed, similar to spinach. Sauces […]
The flavor of the flowers is more intense than that of the leaves.They add a fresh, decorative touch at the end of cooking, in soups and salads. Pickles and preserves: Dill flowers are used whole in brines for pickles and vegetables, adding an intense, distinctive flavor. Fish and seafood: Ideal for flavoring salmon (gravlax), trout,
The fruits are the size of grapes and have a flavor similar to cucumber, with a hint of lime. Their appearance resembles that of a watermelon, hence the name. The inside of the cucamelon closely resembles that of a cucumber. It is green inside, slightly firm, and contains many small white seeds. It can be
It’s a flower with an intense citrus fragrance and hints of passion fruit that add an unexpected touch to both sweet and savoury dishes. Its bright yellow petals don’t just decorate — they also enhance the aromatic profile of salads, desserts or infusions. In salads, the petals add a pop of colour and a lemony
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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
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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.
