When he barely lost the rumor we started offering herbs from the area of the block and the vegetable garden: dandelion (Taraxacum officinale), gardu (Cirsium spp. Sonchus spp. ), chard (beta vulgaris) and capuchin (Tropaeolum majus). What more bitter. Nailing the belief that we had in that bitterness, the hope that stirred the rumor. It's also moving. In addition, he was provided with water from the herd or pasm grass (Ajuga reptans) for cleaning in case of passing or malignant. He also had some dzanga-dzanja on his grandmother's pacharán (Prunus spinosa) to help in recovery. The one I liked the most was the achella and the capuchin, and with the latter was rabid.

Because the capuchin in the mouth is good! Flowers and edible leaves. Their leaves are very peculiar, they're called "orbicular," and the corner is not on one side of the leaf but in the middle, giving it a form of onyl. The leaves are bluish and smooth, similar to thinner vegetables, spinach (Spinacia oleracea), shiso (Perilla frutescens) and mizuna (Brassica rapa var. Like Nipposinica), for example.

Flowers are the most liked, have a taste difficult to describe, I am reminded of the complex smells and tastes of Sichuan pepper (Zanthoxylum piperitum). It has a point of pepper, but in no case hot pepper. It's life because it also has a vinegar point... If it's too crude on the roof of the mouth, they'll remove the central part of the flower and just use petals, they'll dress the dessert and salad perfectly.

It is used for the manufacturing of teas, dyes and digestive problems in healthcare. Spectacular in the edible salads, spectacular and even exciting in the mouth. Fresh, in fact, can not be weirder, especially if you have ever tried it. The rice filled leaves (Oryza sativa) and vegetables are not bad either, nor as a roll for everything. It is also often used in soups, hot soups spicy, cold… Pizzas, tortillas, emulsions, salt, flower capers, powder, pesto, hot sauces, vinegars, jalea, butter… What can not be done with cappuccino! If you have the courage to get into the desserts, you will enter the World October of the authors of the sweets that few make.

And not forgetting drinks. More and more drinks are made with flowers, leaves, herbs, etc. It's easy to work with powerful flavors like hops (Humulus lupulus) or red fruits, but with a thin capuchin tasting, who caresses to make a cider berexy? Maybe friends of Vicio de Iurreta?