Spilanthes alba
This spreading variety produces a rosette of yellow flowers and rounded, elongated green leaves. They can be eaten raw as a condiment or cooked like spinach.
The pungent, analgesic flavor of raw leaves disappears when cooked.
Find out more on the Kokopelli blog: "The extremely medicinal qualities of Para cress".
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in bucket, in the ground
Sow in trays, at a temperature of 18°C, 5 to 6 weeks before the last frosts. Transplant into cups after emergence. Sow with the root ball 30 cm apart in all directions, or sow directly in place. Thin out to 30 cm when plants have 3 or 4 leaves. Water regularly, especially in hot weather.
Pick leaves and flower buds as needed. Regular harvesting encourages new growth.
March, April, May
July, August, September, October
in the ground, in the greenhouse, in pot
semi-shade, sunny
fort
humus
wet, light
Spilanthes alba
mid-season
150 seeds
tender
Green
From 15 to 30 cm
round
