Chadon Beni is a biennial tropical herb with a pungent scent and strong aromatic flavour. In our lovely twin-island republic, Trinidad and Tobago, chadon beni is the key herb in our cooking.
Uses: Chadon Beni is used in seasoning a variety of foods, including meats, seafood, vegetables, beans and rice recipes. It is also used to make sauces and when it's chopped fresh, chadon beni adds flavour to fresh fruit salsas and our favourite chows.
Sunlight: Chadon Beni enjoys full sunlight. Indoors, place near window or sunny patio.
Humidity: Ensure proper air circulation is provided.
Soil: Our herb garden contains well drain soil which is ideal for growth. Once per week lightly till the soil around the plant. This achieves aeration which allows air, water and nutrients to penetrate the roots. This helps the roots grow deeply and produce a stronger, more vigorous herb garden.
Water: Water freely, never allow to dry out.
Nutrients: Our Herb Garden doesn’t require immediate plant food, as our potting soil already contains a slow-release plant food that can last up to 6 months. If plant food is needed or your herb plant shows signs of stress like yellowing foliage, you can add your favourite compost, or use an organic liquid plant food or a weak solution of an all-purpose water-soluble fertilizer.
Harvest: Clip leaves as needed, the more you harvest, the more it grows. Do not cut-off the entire plant.
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