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Semences pour fines herbes mexicaines et américaines

La cuisine mexicaine est épicée et aromatique. De piments, Yauhtli et Epazote voici les plantes spéciales qui sont utilisées comme condiment et assaisonnement.
Tagète Lucida / Yauhtli (Tagetes lucida)
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Sauge blanche (Salvia apiana)
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Coriandre bolivienne (Porophyllum ruderale ssp. macrocephalum)
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Basilic-cannelle mexicain (Ocimum basilicum)
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Hysope (Hyssopus officinalis)
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Rudbeckie pourpre (Echinacea purpurea)
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Hysope mexicaine (Agastache mexicana)
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Romarin (Rosmarinus officinalis)
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Coriandre (Coriandrum sativum)
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avec 3 ingrédients authentiques essentiels pour le célèbre dip mexicain
Kit de plusieurs articles
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4 variétés traditionnelles d'herbes culinaires mexicaines, généralement utilisées pour les tacos, burritos, tortillas et sauces
Kit de plusieurs articles
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Ansérine (Chenopodium ambrosioides)
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Agastache / Anisysop / Ortie anisée  (Agastache foeniculum) bio
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Hysope argentée 'Apache Sunset' (Agastache rupestris)
Label d'agriculture biologique Nouveauté!
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Brède mafane (Spilanthes oleracea)
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Agastache 'Lavander Haze' (Agastache pallidiflora var. neomexicana)
Label d'agriculture biologique Temporairement indisponible Nouveauté!
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Épazote pourpre 'Oaxaca Red' (Chenopodium ambrosioides)
Temporairement indisponible
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