Erbe in Cucina (Cooking with herbs)
Herbal teas and aromatic herbs growing experiences, for passion and cooking.

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Herbs Gallery
  • Balm
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  • Bay
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  • Borage
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  • Broad Leaf Mustard
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  • Chives
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  • Chives Garlic (Nira)
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  • Curry plant
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  • Dill
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  • Horsemint
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  • Jasmine
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  • Lemon Grass
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    Spontaneus Herbs Gallery
  • Dandelion
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  • Nettle
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  • Wood Sorrel
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    Chili Gallery
  • Bishop's hat
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  • Bode Orange
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  • Habanero Golden
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  • Jalapeno Purple
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  • Numex Suave Orange
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    Vegetables & Fruit Gallery
  • Bitter Orange
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  • Brussels Sprouts
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  • Caper
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  • Daikon (Japanese radish)
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  • Komatsuna (Japanese Green Boy)
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  • Mizuna
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  • Purple Carrot
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  • Rainbow Chards
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  • Red Carrot
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  • Rhubarb Chard
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  • Semposai
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    Ajwain (Carom, Bishop's Weed) (Carum Ajowan)
    (Archive)

    L'ajwain è noto soprattutto come spezia usata in medioriente su pane e grissini. I semi hanno un gusto intenso, che ricorda il cumino e il limone. Anche le foglie sono commestibili e si possono unire crude a delle insalate.

     April 13, 2008 - Ajwain transplanted plant


    Ajwain transplanted plant




    Previous pictures


    Ajwain, prima foglia vera / Ajwain first true leaf May 29, 2009

    Ajwain first true leaf
    Related posts
    (Ita) Coltivare le proprie erbe aromatiche - Le esotiche - January 17, 2010
    Recipe: Indian Parota with Coriander and Mint - November 16, 2009
    WHB #202: Recap - September 28, 2009
    Recipe: Besan Ka Cheela (Indian pancakes) - September 14, 2009
    Spice Seeds on the catwalk - June 07, 2009
    Recipe: Rice with Cheese and Ajwain - May 13, 2009
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    Coriandolo / Coriander

    Mizuna / Mizuna

    Borragine / Borage

    Maggiorana / Marjoram