Bon

Plantes aromatiques sauvages

Ces condiments et herbes aromatiques atypiques enrichissent votre cuisine avec des arômes très spéciaux.
Renouée poivre d'eau (Polygonum hydropiper)
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Basilic blanchâtre (Ocimum canum)
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Broad-leaved thyme (Thymus pulegioides)
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Alexanders (Smyrnium olusatrum)
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Meadow sage (Salvia pratensis)
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Anise, aniseed (Pimpinella anisum)
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Water cress (Nasturtium officinale)
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Sweet cicely (Myrrhis odorata)
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Spignel (Meum athamanticum)
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Wood avens (Geum urbanum)
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Wild Wall-Rocket (Diplotaxis muralis)
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Wild Carrot (Daucus carota ssp. carota)
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Scurvy grass (Cochlearia officinalis)
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Winter Cress, yellow rocket (Barbarea vulgaris)
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Canada wild ginger (Asarum canadense)
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Mugwort (Artemisia vulgaris)
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Garden angelica (Angelica archangelica)
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Chinese chives, fragrant garlic (Allium odorum)
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German garlic (Allium senescens)
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Jack-by-the-hedge (Alliaria petiolata)
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Cultiver des herbes sauvages comestibles dans votre propre jardin est très utile, car ils sont généralement sans prétention et n'ont pas besoin de soins ou de fertilisation. En outre, leur collecte dans leur habitat naturel est fastidieuse et implique toujours le risque de confusion avec d'autres plantes non comestibles ou même toxiques.
De plus, les plantes aromatiques sauvages sont souvent contaminées par des pesticides, des gaz d'échappement ou d'autres substances qui affectent leur qualité et leur goût ou sont nuisibles à votre santé. Les cultiver à partir de graines est sûr et facile!
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