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Porophyllum linaria [1] [2] (pipicha, pepicha, chepiche) is a sunny short-lived perennial plant used in Mexican cuisine, where it is often used to flavor meat dishes.It has a strong taste akin to fresh coriander with overtones of lemon and anise.
The catalogue provides educational content about the uses of herbs. [11] To expand the varieties of herbs the company can offer, Conrad established seed collection agencies in Nepal, Ghana, China, and Ecuador in the 1980s. [12] They also have a Chinese herbal researcher on staff. [2] By 2000, Richters carried 800 varieties of herbs. [13]
An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .
Basil seed (Ocimum basilicum or Ocimum tenuiflorum, aka Ocimum sanctum) is the general term used to refer to the seeds of a few species of herb plants (basil). Generally, these seeds are small, black with a mild, nutty flavor and gel-like texture when soaked in water for 15 minutes.
Shiso – shiso [17] is the now common name [18] for the Japanese culinary herb, seed, or entire annual plant of Perilla frutescens. Sorrel – or garden sorrel, often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable. Tarragon – perennial herb in the family Asteraceae related to wormwood.
Entada rheedii, commonly known as African dream herb or snuff box sea bean, [3] and as the cacoon vine in Jamaica, is a large woody liana or climber of the Mimosa clade Mimosoideae. The vine can grow as long as 120 m (390 ft). [4] Their seeds have a thick and durable seed coat which allows them to survive lengthy periods of immersion in seawater.
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