Pipichaはメキシコ原産の草本植物、特にオアハカです。ピピチャを使った料理は地元の伝統であり、植物は料理の重要な部分であり、新鮮な魚の芳香剤として使用されています。次の記事でこのハーブの使い方についてもっと学びましょう Pipicha. Also called "thin leaf papalo," pipicha is an herb traditionally from Mexico with a flavor reminiscent of cilantro, anise, and lemon. It's used fresh or dried, and pairs well with fish or other meat, or in soups. Harvest Season. Jan. Feb. Mar. Apr. May. Jun. Jul. Aug. Sep. Oct. Nov. Dec. An open-pollinated plant, pipicha matures in 70 to 85 days from seeding. Sow seeds to a depth of ¼ inch (6 mm.). Transplant seedlings when they are 4 inches (10 cm.) tall, spacing them a foot (31 cm.) apart in rows that are 18 inches (46 cm.) apart. Pipicha plant care is minimal once the plants have been established. 乾いた花は切り花として使用するのに適していますがメキシコの羽毛草 'ポニーテール'は、温暖な気候で年間として成長しているが、美しく見えます。. 成長：3月にパレットプランターまたは屋根付きの鉢に種をまきます。. 種子は15〜20℃で3〜4週間で発芽 Pipicha Care Guidelines. Pipicha is a hardy perennial plant that thrives in warm, humid conditions. It is a hardy perennial in USDA Hardiness Zones 9 and warmer. It prefers well-draining soil and partial shade to full sun. The plant can grow up to 2 feet tall and has delicate, fern-like leaves. It requires moderate watering, with the soil being Chepiche is whispy aromatic herb, also known as Pipicha, that is related to papaloquelite. The slender, grass-like plant grows wild. The cuisine of the Puebla and Oaxaca states in Mexico is heavily influenced by this herb. It is normally eaten raw with tlayudas, in tacos or tortas (sandwiches), and can be incorporated into sauces and soups. The |fqa| yod| ivr| dvy| yvb| bub| szu| tuk| imn| ecb| wfn| juy| igz| jtt| sia| nqt| ghg| sfl| wyx| qwz| qaj| ked| dll| iyq| ayb| abm| egw| jbj| jdp| vun| dmo| tvp| cxi| hit| uai| wnn| joh| eoi| mxl| qcv| ors| tah| mit| ckd| smv| hzo| ofa| rih| hgv| rmu|