Seeds bio - coriander, basil, green mint, parsley, thyme, chives
6 sachets of organic aromatics seeds.
You can sow seeds in a planter, pot or vegetable garden.
The coriander seed bag (Coriandrum Sativum) is the condiment that will taste any of your dishes.
Cook for example your own Samoussa and add coriander leaves before folding for extra flavor.
Sowing takes place between April and May and the harvest between May and October.
Capacity: 2.34 grams for 200 seeds.
The seed bag contains 3 varieties of basil (Ocimum Basilicum): the basil Canelle, the monstrous giant and the GREAT GREEN.
Ideal with salads, raw vessels, meat and sauces.
Sowing takes place between March and June and the harvest between July and August.
Capacity: 0.3 grams for 200 seeds.
The packet of green mint seeds (Mentha Spicate) is your cooking ally whether for a mojito, a lemonade or mint foam.
Sowing is between January and April in full sun or in mid-shade and harvest between June and October.
Capacity: 0.06 g for 500 seeds.
Common parsley 2 (PetroSelinum Sativum Hoffm) is a variety of scented flat parsley that you can add in the pesto!
Sowing is between January and April at shaded exposure and harvest between June and October.
Capacity: 2.25 g for 1000 seeds.
The common thyme (thymus vulgaris) represents an indispensable aromate of the kitchen, particularly in Provence.
To change the sauce dishes you can use it to make garlic confit with thyme and rosemary.
Sowing is between March and June at sunny exposure and flowering between March and October.
Capacity: 0.33 g for 1000 seeds.
Finally, the sachet of common chives (Allium Schoenoprasum l) is the must-have of your kitchen.
It is regularly associated with the saumom but can also be used in omelettes, salads or sauces.
Sowing is between March and August in a fresh floor and harvest between May and November.
Capacity: 0.55 g for 500 seeds.
Seeds bio - coriander, basil, green mint, parsley, thyme, chives
