Alstroemeria Red exotic flower endive adds a lightly bitter

endive adds a lightly bitter piquancy to salads

The taste of crunchy fresh sprouts can get addictive and sprouting seeds and beans greatly increases their nutrient quality and makes them easier for us to digest

then add the leaves and cook until wilted

The sweet-tart flavor profile lends itself well to both sweet and savory dishes

Flat leaf parsley tastes stronger

Alstroemeria Red exotic flower endive adds a lightly bitterAlstroemeria are also known as Peruvian Lily and Lily of the Incas, they are actually more closely related to Amaryllis than they are to true lilies. They grow wild in the mountains of South America but cultivated varieties are available year round. From pure white, blushing pink, or pale apricot to deep magenta, bright red, or vibrant yellow alstroemeria are an indispensable addition to any floral arrangement. Their petite lily shaped blossoms