spice production
- Here you will find plants which are mainly used in spice production and fresh herb cultivation
The values given here come from sampling our propagation stocks in Germany. These ingredients are subject to natural fluctuations, which are determined by climatic and cultivation factors, which we can not control/influence as a seed supplier.
Allium schoenoprasum, Chive
fine, middel coarse and coarse sorts
Anethum graveolens, Dill
Gewöhnlicher
Anthriscus cerefolium, Kerbel Fijne Krul
Fijne Krul
Artemisia drancunculus, Tarragon
Russian Tarragon
Coriandrum sativum, Coriander Leaf
leaf coriander
For leaf-production; aromatic and spicy, ideal for chinese and indian cooking; seed demand for drilling: 30-40 kg/ha
Levisticum officinale, Lovage
‚Mittelgroblättriger‘
leaf-rich variety with strong roots and high yields of oil (leafes 1,2%; roots 1,4%)
Ocimum basilicum, Basil
‚Mittelgroßblättriges Grünes‘
Ocimum basilicum, Basil
‚Genoveser’
Ocimum basilicum, Basil Bascuro
‚Bascuro'
Ocimum basilicum, Basil Cinnamon
‚Cinnamon basil'
loss of appetite, mild gastrointestinal complaints, feeling of fullness, flatulence, tang of cinnemon
Ocimum basilicum, Basil Lemon
‚Lemon basil'
Ocimum basilicum, Basil salad
‚basil salad'
Ocimum basilicum, Basil, Pot basil
‚Pot basil'
