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ANETO
Dill is an annual aromatic herb whose fresh aroma reminds some of fennel, others of anise, cumin or mint. In reality, the flavor of Dill, spicy and strong, is very typical and particular. In the kitchen, Dill is used to season various dishes: the fresh leaves are chopped and flavor soups, boiled potatoes, fish dishes, eggs and fresh cheeses.
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BABY SPINACINO
Spinach (Spinacea oleracea) belongs to the Chenopodiaceae family, like chard. It is one of the healthiest broad-leaf vegetables and is appreciated when cooked in the kitchen, often together with chard and chicory. The young leaves are ideal raw, to enrich mixed salads. The new sales format of Orto Mio spinach, with pressed cube substrate, facilitates cultivation and significantly speeds up transplanting operations.
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BULL'S BLOOD
Bull’s Blood belongs to the chard family from which it inherited its flavor and consistency. It is perfect for adding a touch of liveliness to mixed salads and goes well with all the flavors of the table. Bull’s Blood contains vitamins A and C, sodium and iron and potassium, excellent for the correct functioning of the muscles. It is very popular in Eastern Europe, but still little known in Italy, even if it is grown in the Piana del Sele.
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CORIANDOLO
Coriander comes from the seeds of a plant native to southern Europe and the Middle East. Known for millennia in the Mediterranean and the Middle East, it is widely used from Greece to India and the Caribbean. Coriander has a strong, sweet flavor, similar to that of oranges, making it one of the most versatile spices.
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INDIVIA LISCIA
Large plant with an erect habit, 35-40 cm in diameter. The leaves are smooth, elongated on the outside and erect on the inside. The ribs are wide and the heart is quite full of leaves. The weight of this endive is high even in cold periods and with little light. The color is bright green with the heart that whitens easily, without the need for any blanching technique. The flavor tends to bitter and the leaves are crunchy.
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LATTUGA ROSSA
Upright shape with very attractive green leaves tinged with red with a crispy and smooth rib. Voluminous and heavy head, but well shaped. The great rusticity, even in critical periods, the resistance to bolting and over-ripening, allow maximum elasticity of harvest, guaranteeing a quality product, even during the summer. In the kitchen it is used for very fresh single salads with vinegar and a pinch of oil or mixed with cherry tomatoes and corn.
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LATTUGHINO VERDE
Green lettuce (lactuca sativa) is a cutting vegetable of the Compositae family. Like other lettuces, this type of salad is rich in mineral salts, vitamins and fibers that aid digestion. Evening consumption can help you sleep due to its slightly sedative and analgesic properties.
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MISTO CON FIORI EDULI
Marigold, cornflower, borage, a few morsels of fresh goat cheese and this salad is not only beautiful to look at, but also very tasty.
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INSALATA MIX
From the field to the table. Our mixed salad, ready to be dressed. Fresh and just picked.
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RADICCHIO
Red radicchio is excellent for improving intestinal transit, good water and fiber content, excellent vitamin C intake, contains little sodium, limited caloric intake, preferable to consume it raw, diuretic and purifying, rich in minerals and useful for the proper functioning of our body. It facilitates digestion, thanks to the stimulation of gastric juices operated by the substances that give this vegetable its characteristic bitter flavor. For the same reason it promotes the secretion of bile and the elimination of urine.
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RED CHARD
Distinctive in appearance, thanks to its characteristic red stem and its veins of the same color, this variety of chard has a delicate flavor and no bitter notes. Characterized by oval and shiny leaves, it is rich in fiber, iron and calcium and contains high quantities of Vitamin C and mineral salts. Its green leaf with red ribs and its succulent consistency make it a highly appreciated quality.
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RED RUMEX
Red Rumex, also called Red Veined Romice or Bloody Romice, is a very rustic perennial herbaceous plant with particular green foliage with red veins up to 20 cm long. The flavor is reminiscent of the sourness of lemon and is used to give character to salads, but also to give an extra touch to fresh fish as it is used by many chefs. The leaves are eaten raw, especially the younger and more tender ones, while the older ones are sautéed and eaten like spinach.
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VALERIANA
Il suo sapore delicato lo rende un ingrediente versatile, facile da abbinare alle altre verdure, mentre la sua freschezza lo rende particolarmente apprezzato nella stagione primaverile, vitamina C, vitamina E, acido folico, potassio, ferro e fosforo.
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RUCOLA
Depending on your geographical location, you will know it by a different name: rucola, rugola, foglietta, ruchetta. But beyond the regional name, one thing is certain: rucola is not just any salad. This super salad has more flavor and color than common lettuce, iceberg or endive, and makes every dish unique and special. But not only that, it has anti-aging, antioxidant and anti-inflammatory properties, is good for the figure, and regulates blood pressure.
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SCAROLA FRISEE
The Riccia or Frisée Salad has jagged leaves, an open and not very compact head, very light in the center. It is rich in vitamins A and C and mineral salts such as potassium, iron and phosphorus. It is generally eaten raw, but can also be eaten cooked.
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TIMO
Thyme (Thymus vulgaris) is a perennial plant native to the Mediterranean region. The branches are thin and delicate, the leaves are elongated, narrow, fragrant and green with grayish shades. In addition to its irresistible aroma, thyme has many other fascinating characteristics that make it a special addition to your garden or balcony.
