Bon

Graines de variétés de légumes asiatiques

Dans la cuisine thaïlandaise et dans la plupart des recettes asiatiques en général, nous trouvons une grande variété de légumes asiatiques et d'herbes jusqu'à présent inconnus pour nous. Beaucoup d'entre eux sont très savoureux, encouragent le
Dolique asperge / haricot-kilomètre (Vigna unguiculata)
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Haricot azuki (Vigna angularis)
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Radis "Queue de rat" (Raphanus caudatus)
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Basilic thaï (Ocimum basilicum)
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Courge éponge (Luffa cylindrica)
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Laitue asperge (Lactuca sativa var. angustana)
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Liseron d'eau, Kangkong (Ipomoea aquatica)
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Le soja 'Envy' (Glycine max)
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Citronnelle des Indes orientales / Herbe de malabar  (Cymbopogon flexuosus)
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Courge de Siam (Cucurbita ficifolia)
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Concombre serpent 'Chinese slangen' (Cucumis sativus)
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Mitsuba / persil japonais (Cryptotaenia japonica)
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Dang Shen (Codonopsis pilosula)
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Chrysanthème comestible (Chrysanthemum coronarium)
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Mizuna (Brassica rapa var. nipposinica)
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Chou de chine Bok Choy / Pak Choi (Brassica rapa subsp. chinensis)
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Bardane comestible (Arctium lappa var. sativa)
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Ciboule 'Ishikura' (Allium fistulosum)
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Ciboule (Allium fistulosum)
Très chaud!
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Gombo (Abelmoschus esculentus)
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bien-être et de façon surprenante, s'adaptent ainsi à nos climats.
Peut-être il est temps d'être expérimental et de permettre à vos papilles une nouvelle expérience? C'est merveilleux de découvrir qu'il y a encore tellement de diversité à explorer.