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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
Yardlong bean, Cowpea (Vigna unguiculata)
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Rat-Tailed Radish (Raphanus caudatus)
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Thai basil (Ocimum basilicum)
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Loofah (Luffa cylindrica)
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Celtuce (Lactuca sativa var. angustana)
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Water spinach (Ipomoea aquatica)
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Soya bean 'Envy' (Glycine max)
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Lemon grass (Cymbopogon flexuosus)
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Fig Leaved Gourd (Cucurbita ficifolia)
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Snake cucumber 'Chinese slangen' (Cucumis sativus)
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Mitsuba, Japanese Parsley (Cryptotaenia japonica)
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Dang shen (Codonopsis pilosula)
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Chop Suey Green (Chrysanthemum coronarium)
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Mizuna, Japanese mustard (Brassica rapa var. nipposinica)
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Bok Choy, pak choi (Brassica rapa subsp. chinensis)
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Edible burdock (Arctium lappa var. sativa)
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Bunching onion 'Ishikura' (Allium fistulosum)
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Okra (Abelmoschus esculentus)
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Horseradish tree, Ben oil tree (Moringa oleifera)
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Bottle gourd, calabash 'Dipper' (Lagenaria siceraria) seeds
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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.