ARO 36 
DILL |
For distilling it obtain a stimolating essence. |
70 |
60 |
40 |
 |
 |
ARO 37
BORAGE |
Use the young leaves in minestrone. |
70 |
15 |
30 |
|
|
ARO 38
CAMOMILLE |
Dried flower can be used for teas. |
90 |
30/60 |
30 |
|
 |
ARO 39
CAPER BUSH |
Conserve the buttons of the flowers in vinegard for sauces and salad. |
120 |
20 |
100 |
 |
 |
ARO 40
CHERVIL |
Use the fresh leaves in salad. |
60 |
60 |
15 |
|
 |
ARO 41
CORIANDER |
The seeds, once dried well, are used in condiments. |
60 |
50 |
50 |
|
 |
ARO 42
GARDEN CRESS |
The leaves, both cooked and row, can be used as flavor enhanement. |
20 |
15 |
|
|
 |
ARO 43
WATERCRESS |
The heads of the bud and the leaves add arome to salad. |
120 |
15 |
|
|
 |
ARO 44
TERRAGON |
The leaves and the flowered top add arome to salad. |
60 |
70 |
40 |
|
|
ARO 45
CHIVE |
The fresh minced leaves confer the flavor of onion. |
120 |
30 |
30 |
|
 |
ARO 46
CAT MINT |
Fresh Herb to help cat metabolism. |
30 |
35 |
|
|
 |
ARO 47
BUCK'S HORN P. |
To eat in salad. |
30 |
15 |
|
|
 |
ARO 48
WILD FENNEL |
Use the seeds to flavor in the food processing. |
120 |
100 |
60 |
|
 |
ARO 49
HYSSOP |
With its flowers the bees prduce excellent honey. It's used in cosmetic and liquors indusry. |
90 |
40 |
40 |
|
 |
ARO 50
COMMON LAVENDER |
The flowers are used to make perfume. |
90 |
100 |
70 |
|
 |
ARO 51
SWEET MARJORAM |
The leaves are used to flavor condiments. |
60 |
40 |
30 |
|
|
ARO 52
MALLOW |
The leaves and the flowers are used for sedative infusions and decoctions. |
90 |
80 |
60 |
|
 |
ARO 53
BALM-MINT |
The leaves are used for their aroma. |
365 |
60 |
50 |
|
 |
ARO 54
PEPPERMINT |
Wide use as flavoring essence. |
90 |
60 |
30 |
|
 |
ARO 55
PERENNIAL MAJORAN |
In kitchen it used as flavor for condiments; also used in sausage and pizza.
| 90 |
50 |
25 |
|
 |
ARO 56
RHUBARB |
Use their juice of the roots for liquors and as laxative. |
380 |
200 |
100 |
|
 |
ARO 57
ROSEMARY |
Well known for it's use in culinary arts. |
365 |
150 |
75 |
|
 |
ARO 58
RAMPION |
The roots, sweetish and crunchy make a flavourfull salad. |
90 |
15 |
|
 |
 |
ARO 60
RUE |
Used in the kitchen to flavor oils and vinegard. |
75 |
70 |
60 |
|
 |
ARO 61
SAGE |
Well known for it's use in the kitchen. |
360 |
60 |
60 |
|
 |
ARO 62
SUMMER SAVORY |
They have digestive action. Its a component of vermouth. |
60 |
30 |
25 |
|
 |
ARO 63
SCLOPIT |
Use the tender leaves, once cooked, in soup, rice, sauces and omelettes. |
50 |
40 |
15 |
|
 |
ARO 64
DANDELION |
The fresh cooked leaves have a laxative, diuretic propriety. |
40 |
15 |
30 |
|
 |
ARO 65
THYME |
It's strong aroma pleasing pungent, is used in sauces and condiments. |
365 |
30 |
35 |
|
 |
RCS 00
ROSCANO |
The succulent, tubular leaves are to be eaten cooked. |
90 |
30 |
|
|
 |
SCO 00
SALSIFY |
Edibile, long, fleshy, root. |
180 |
40 |
20 |
|
 |
