Spilanthes fusca
This variety produces an abundance of tender green shoots, slightly peppery, pungent and refreshing, as well as yellow flowers with a very powerful flavor. Leaves and flowers can be eaten raw or cooked.
The pungent, analgesic flavor disappears when cooked.
Find out more on the Kokopelli blog: "The extremely medicinal qualities of Para cress".
These products may also be of interest to you
in the ground, in bucket
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 fusca
mid-season
150 seeds
tender
Yellow
edible
From 15 to 30 cm
round
South America
It is also called "Yellow Bredy Mafana" and sometimes "Brède Mafane".
