Agrotermos

Término preferido

Rosella

Roselle (Hibiscus sabdariffa): young shoots and leaves are eaten in salad, curries, or stir-fried with meats; fleshy calyces are eaten in salad, soup, stir-fried, or finely cut in sauces; and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known as carcade or bissap.

Hortaliza

francés

Creado

2023-02-28T15:47:21

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

a8b0f9a7

roselle

inglés

Creado

2023-02-28T15:47:21

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

a8b0f9a7

roselle

URI

http://aims.fao.org/aos/agrovoc/c_a8b0f9a7

Descargue este concepto

Creado 2/28/23, 15:44, última modificación 9/24/25, 08:36