Chenopodium Ambrosoides. This Mexican herb is easy to grow and hard to describe. Start indoors by pressing them into the soil mix. Transplant after the soil has warmed up and allow plenty of space, as plants grow to 4 feet in height. A couple of specimens is probably enough. The flavor is very fresh with a decided edge and aftertaste. Used in quantity in a variety of sauces, particularly with black beans, corn, mustard and seafood dishes. This herb is known as the "bean herb" as using just two sprigs effectively combats flatulence, aiding digestion with its carminative effect. 300 seeds ?
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