Assortment - Asian flavors
This assortment comprises 10 varieties of Asian vegetables and herbs. India, Japan, Thailand, Cambodia, China, Laos; all these varieties are traditionally grown and eaten in Asian cuisine.
This assortment is sown in spring. A calendar on the back of the sachets indicates the sowing and harvesting periods for each species.
What does this assortment consist of?
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 variety produces an abundance of pear-shaped, brick-purple fruits weighing from 120 to 250 g. They are smooth, with no cracks, and their thick skin is easy to peel. The flavor is well-balanced between sweet and acidic.
This annual, ornamental variety offers magnificent, all-purple foliage, whose spicy flavor is highly prized in Japanese cuisine.
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 variety, popular in Asian cuisine, produces green fruits 20 to 30 cm long. When ripe, they can be eaten like squash, and are covered with a waxy coating that allows them to keep for up to 2 years.
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", produces fruit up to 1 m long, but is tastier at 50 cm.
This species, called Djuli in Taiwan, can reach up to 2 m in height and boasts magnificent, decorative dark-red flower stalks. Its young leaves are eaten cooked and its seeds are used in cereals.
It has many medicinal qualities, including antioxidant properties, and is used in fermented beverages by the Indigenous Peoples of Taiwan.
This vigorous, productive variety, 50 cm high and slow to bolt, produces purple leaves with green veins and a good, pungent flavor. They can be eaten raw - as mesclun - or cooked.
This variety is cold-hardy.
This ancient "lemon basil" variety, known as "Maenglak" in Thailand, produces small, elongated, pointed leaves with a lemony flavor.
