Thai #basil can take the heat better than its Mediterranean cousin. That’s why you can add it to add flavor to Oriental soups and sauces. The obvious uses include also stir-fries and noodle dishes. For the open-minded, here’s a tip: search for Thai basil pesto recipes and take out your blender! If you can’t afford one, don’t worry. Just put a Thai basil leaf into your wallet and wait: according to an old superstition, money will come. #ThaiBasil #herb
Lovage is the fresher version of a bouillon cube and a natural flavour enhancer without salt! No wonder lovage is commonly used in soups and stews. But it also tastes very nice with cooked vegetables, fish and pork. Chop, add to food and taste. Start small though – bit of lovage goes a long way. #herb
Viola Purple - With their mild, sweet flavour , the flowers definitely serve a better purpose when eaten. They can be used to garnish salads, desserts and cakes. The young leaves can be added to salads. You might also like to make decorative ice cubes with a violet blossom inside – a festive touch for a summer wedding, perhaps? Or try to make candied or crystallized violets? Search for recipes and give it a try!
Growing facts: Plantui Viola - Germination time 7-9 days - Growing very slow in the first 2 week. Height only 1-2 cm. - Add first Height Block™ in 2-2,5 weeks after the planting - The approximate height 3-4 cm in 4 weeks after the planting - First flowers in 5-6 weeks after the planting NOTE: The Plantui Violas produce more flowers if you harvest them! New flowers appear soon after harvesting the old flowers.
Remember the green plastic thingy that comes with your sushi? It’s called ‘baran’ and it serves both as a garnish and a divider between your futomakis and kappamakis. Now it’s time to grow your own: #Shiso leaves are the real thing. Besides, they taste much better than corrugated plastic. #herb
Viola Lemon Blueberry - The freshly picked flowers with their mild, sweet flavor can be used to garnish salads, desserts and cakes. The young leaves can be added to salads. You might also like to make decorative ice cubes with a violet bloom inside – a festive touch for a summer wedding, perhaps? Or try to make candied violets?
Tarragon - Due to its milder taste, you can use it more freely than the stronger French version. Tarragon is the essential ingredient in sauce Béarnaise, honey-glazed carrots and in tarragon vinegar. It also tastes very nice with cooked vegetables, cheeseu, eggs and poultry. One of the most interesting commercial uses of tarragon is a bright green soft drink flavoured with tarragon.
Bloody Sorrel - The delicate young leaves of the bloody sorrel give a fresh zing and a festive look to your salads and cold sauces. The more mature leaves tend to be a bit too vinegary. But no worries: just shred them, melt in butter and add them accompanied by dash of cream, to all kinds of dishes that need an extra boost. Or why not make sorrel soup, one of the classic French dishes.