Cuban Oregano
$5/punnet
Available: 4-6 weeks.
This succulent boasts lush, soft leaves with distinctive scalloped edges and a fragrance reminiscent of oregano with added spice. In Malaysian and Indonesian cuisines, it's used to enhance fish and meat dishes, including goat and mutton. The leaves also pair beautifully with beans, making them a versatile addition to salads or soups. In India, they're battered and fried, while in Vietnam, they're used in sweet and sour soup.
