Assortment - Asian flavors
Travel to the heart of Asian cuisine with this assortment of 10 varieties of vegetables and herbs. Cultivate a bit of Asia in your garden with these essential plants for Japanese, Thai and Chinese recipes. These culinary treasures can be integrated into all your dishes, and are guaranteed to awaken your taste buds!
Seeds in the Asian Flavors assortment are sown from February to August, depending on the variety.
Varieties selected for the "Asian Flavors" assortment
The varieties in this assortment are :
This variety, with its small white or pale pink flowers, offers green, rounded, serrated foliage with a highly aromatic flavor, appreciated and used in Asian cuisine.
This ancient variety reaches 2 m in height and produces long roots of around 50 cm. They can be eaten in autumn, or in the spring of the second year, before flowering. Its leaves can be eaten in salads or cooked.
Its inflorescences, equipped with hooks, can be attached to clothing or animal hair (ancestor of Velcro).
This ancient cultivated variety produces thick, juicy emerald-green leaves. They can be eaten raw or cooked.
This variety has an upright growth habit, highly branched at the base.
This highly ornamental variety produces plants up to 1.50 m tall that can be cut before maturity to make bouquets. The grains are used by the Japanese to make porridge and are easy to harvest.
It is also an excellent soil restorer, with a root system up to 45 cm deep. It can produce between 4 and 8 tons of above-ground dry matter per hectare. It is also an exceptional carbon plant.
This ancient variety, originally from Japan, offers strongly ribbed fruits, up to 2 kg, entirely ochre. Their excellent orange-yellow flesh reveals a sweet, fruity, nutty flavor.
This variety, essential in Thai cuisine, offers a myriad of clusters of small, round fruits the size of large peas. When bright green and immature, they enhance curries and sauces.
This variety, whose name means "Japanese three feet long", offers fruits up to 1 m long, but which will be tastier at 50 cm.
This variety produces fairly small green leaves with purple undersides, offering a stronger, more pronounced spicy flavor than other varieties.
This hardy perennial produces abundant bright-green foliage and a multitude of upright stems bearing beautiful spikes of mauve flowers that are particularly melliferous. Its fragrance of licorice and aniseed is perfect for enhancing any recipe.
It is also one of the 50 most essential plants in traditional Chinese pharmacopoeia, and is used to treat gastric problems, diarrhea, nausea, vomiting, fevers and colds...
This ancient "lemon basil" variety, called "Maenglak" in Thailand, produces small, elongated, pointed leaves with a lemony flavor.
