Cheese plant (Camembert)
 (Paederia lanuginosa)
 You have to taste it to believe it, but this plant really does taste like Camembert and smells a bit like it too (when you crush it), you have to admit...
 Raw or cooked, the perfectly edible young leaves can be added to many dishes. Chopped into a salad, on pizza, or baked toast... let your imagination run wild. This plant is well-known in Asia for its medicinal and digestive properties.
 The cheese plant is a beautiful climber of about 1.5m, which wraps itself around its support (wire mesh, trellis, etc.) by delicately twisting itself. Its foliage is downy, tender and purple/purple on the underside.
 Moderately hardy, its young branches disappear in winter. Its more hardy stump (-8 to -10°), will grow back even more beautiful and bushy the following spring provided it is protected from the cold with good mulch.
 Grown in a greenhouse, it will possibly be persistent and will quickly take up space (easily controlled).
 To discover!
 Packaging: 1.5L pot
 Plant height: 80cm and above.