10 vitu vilivyopatikana (Inaonyesha 1 - 10)
  1. Tick Trefoil Desmodium rensonii

    Desmodium rensonii is an erect, nitrogen-fixing, perennial shrub. This species is one of the preferred plants for the SALT (Sloping Agricultural Land Technology) technique developed in the Philippines in the 1980’s. It is an excellent hedgerow and alley cropping plant that produces good amounts...
  2. Hot Bush Pepper Capsicum frutescens

    Capsicum frutescens peppers are much more pungent than the C. annuum species and produce fruits that are erect and usually appear just above the foliage. Peppers include tabasco, bird peppers, and other chili peppers. Varieties of this species have also been selected for their ornamental...
  3. Basil Ocimum basilicum

    Basil is an upright, aromatic, annual plant, up to 75 cm in height, and used as a culinary herb and for essential oil. The leaves of basil are often used as a seasoning in tomato sauces and the basis for making pesto. There are many varieties of basil with different colored leaves and unique...
  4. Greenleaf Desmodium Desmodium intortum

    Greenleaf desmodium is a vining, nitrogen-fixing, perennial legume adapted to tropical and sub-tropical climates. It is a good forage in mixed legume/grass pastures.
  5. Desmodium Desmodium heterocarpon

    This species of Desmodium is a nitrogen-fixing,short-lived perennial shrub. It does well in mixed legume/grass pastures and provides good quality forage.
  6. Dwarf Koa; Frijolillo Desmodium virgatus

  7. Habanero Pepper Capsicum chinense

    Capsicum chinense or bonnet peppers are typically very hot including the hottest peppers in the world according to the Scoville scale. These include the habanero, ghost peppers, and bonnet peppers. ECHO also has a unique “Sweet” Habanero that produces peppers that are not hot, although...
  8. Holy Basil Ocimum tenuiflorum

    Similar planting, care, maintenance, and use as Sweet Basil. Can cross-breed with Sweet Basil as well. Holy Basil has some different culinary uses, primarily in stir fried dishes.
  9. Sweet Pepper Capsicum annuum

    Capsicum annuum is divided into groups depending on the shape of the fruit; cherry peppers, cone peppers, red cone peppers, sweet bell peppers, and chili and cayenne peppers. These peppers can be pungent (hot) or non-pungent (mild or sweet). Plants are typically grown as an annual in temperate...
  10. Hot Pepper Capsicum annuum

    Hot peppers in the Capsicum annuum species produce edible fruit with thick walls that can be eaten green and immature or later when the color changes to red, yellow, purple, or brown and the pepper is ripe.

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