Its round leaves are dark green with some veins. Its flavor is slightly spicy and they are beneficial for health as they provide vitamin C. You can add capuchin leaves in fish dishes, entrées, stews and winter broths. Another application is to chop or crush them into salads or as a basis for pesto.
The particularity of the Mushroom Leaf is its mushroom flavor. Its leaves are dark and fleshy green. With this leaf your dishes will have that note of flavor that reminds us of the forest. It is used in meat dishes and winter stews.
The Yarrow leaf has a characteristic appearance similar to a feather. It is a very nutritious and beneficial leaf for diets. Crunchy leaf, its flavor reminiscent of nuts with fruity sweet notes.
Sisho has been used for over 300 years in Japanese cuisine. Red Sisho is very popular for its ability to color foods. It has a unique taste of cumin and curry aroma.
Its toothed and green shape gives a nice color to the dishes. Taste of nuts, almond milk, crispy.
The carrot leaf is very versatile and very tasty, reminiscent of the herbal liqueur. Its aroma is wet forest. The possibilities of use are very varied and is ideal with carpaccios. Its health benefits are manifold, filled with potassium, chlorophyll and other nutrients.
Sour taste, vinegary but with sweet and sour notes, remember a dressing.
The Cordifole Leaf is an intense green color, very fleshy and watery with a nice shape and a mild, slightly acidic flavor that perfectly combines with all types of fish, shellfish and carpaccios.
Highly appreciated for its bright lime green leaves with dark red veins and pointed shape. Its flavor is slightly bitter and earthy with a hint of sour, crisp and succulent apple. It is a phenomenal ingredient for fish, carpaccios and ceviches.