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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.
Yauhtli, Mexican Tarragon (Tagetes lucida)
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Bolivian coriander, Pápalo (Porophyllum ruderale ssp. macrocephalum)
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Mexican basil (Ocimum basilicum)
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Hyssop (Hyssopus officinalis)
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Purple coneflower (Echinacea purpurea)
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Mexican giant hyssop (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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Agastache / Anisysop / Ortie anisée  (Agastache foeniculum) bio
Label d'agriculture biologique Nouveauté!
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Ansérine (Chenopodium ambrosioides)
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Brède mafane (Spilanthes oleracea)
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Hysope argentée 'Apache Sunset' (Agastache rupestris) bio
Label d'agriculture biologique Nouveauté!
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White sage (Salvia apiana)
Temporairement indisponible
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New Mexico giant hyssop 'Lavander Haze'  (Agastache pallidiflora var. neomexicana) organic
Label d'agriculture biologique Temporairement indisponible Nouveauté!
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Épazote pourpre 'Oaxaca Red' (Chenopodium ambrosioides)
Temporairement indisponible
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