Aromatics and Culinaries

Cilantro is a culinary ingredient widely used in universal gastronomy for its flavour, as well as for its beneficial health properties.

Lemongrass is one of the fastest growing perennial plants. Its lemony stems are mainly used in East Asian cuisine to flavour broths, soups and curries.

The Capsicum hot pepper is an unusual houseplant that is usually cultivated more for its fruits than for its flowers.

The strawberry is rich in antioxidants and vitamin C. It is a very popular fruit because of its

its sweet taste and very easy to grow.

Plectranthus coleoides 'Marginatus' is an aromatic variety that gives off a mild aroma. It adapts well to the interior. It grows from 50 to 60 centimeters, so it is perfect for planting in a pot. All we have to do is offer a lot of natural light.

Curry (Helichrysum thianschanicum) is one of the most commonly used aromatic herbs in oriental cuisine.

Tarragon (Artemisia drancunculus) is an aromatic perennial herb of the Asteraceae family.

Spearmint, (Mentha spicata), aromatic herb of the mint family (Lamiaceae), widely used for culinary purposes. 

The weeping repens is an aromatic plant

Vick is the name with which the plectranthus tomentosa is known because its smell reminds us to popular "Vick vaporup". Easy to cultivate and to reproduce.

This shrub plant has its origin in the Canary Islands, and is one of the lavender varieties with a longer flowering period. In hot climates, we can enjoy its well-known inflorescences almost all year long.

The Santolina gives off a deep smell that reminds us of chamomile.