Cultivated in Europe for its aromatic leaves used to flavour fish, salads, soups, eggs, meat dishes and poultry stuffing. Delicate aroma and flavour – reminiscent of aniseed on one hand and parsley on the other hand. This herb is a key ingredient in French cuisine. Sometimes it is referred to as French parsley. One of the main ingredients in bearnaise and ravigote sauce, which are traditionally served with fish and seafood. Excellent source of iron, vitamins A and C, calcium, as well as zinc and essential B vitamins.
Logistics
Storage
Packed in cardboard boxes:
4 on-site
6 on-site
8 on-site
1 palette comprises of:
90 cardboards 4 on-site (360 plants)
90 cardboards 6 on-site (540 plants)
60 cardboards 8 on-site (480 plants)
Packed in cardboard boxes:
4 on-site
6 on-site
8 on-site
1 palette comprises of:
90 cardboards 4 on-site (360 plants)
90 cardboards 6 on-site (540 plants)
60 cardboards 8 on-site (480 plants)
Packed in cardboard boxes:
4 on-site
6 on-site
8 on-site
1 palette comprises of:
90 cardboards 4 on-site (360 plants)
90 cardboards 6 on-site (540 plants)
60 cardboards 8 on-site (480 plants)
Packed in cardboard boxes:
4 on-site
6 on-site
8 on-site
1 palette comprises of:
90 cardboards 4 on-site (360 plants)
90 cardboards 6 on-site (540 plants)
60 cardboards 8 on-site (480 plants)
1
Put it in a bright place
away from the heating
2
Water plant stand every 2 days
3
Use it so that the herb
can repay with new leaves
