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Rare Quebec heirloom tomato, firm, round, excellent flavor, historic variety.

Spring lettuce with elongated leaves

Heirloom melon grown on the Island of Montreal in the 19th century. Sweet and fragrant flesh!

Anise-flavored, honey-bearing perennial

MAINTENANCE AND OTHER CONSIDERATIONS
Nettle seeds do not all germinate simultaneously. CAUTION, invasive plant.

The largest Quebec tomato! Delicious in sandwiches or sauces!

Tall heirloom tomato, sweet, pink, cold-hardy, productive.

Edible perennial. Its name comes from the Latin sanguis (blood) and sorbere (smell, absorb) and refers to the haemostatic properties of the plant, linked to the tannins contained in its roots. It is also very rich in vitamin C.; Before parsley dethroned it, it was used in salads, sauces, omelettes, soups, etc. Its flavor is reminiscent of cucumber. We pick the leaves according to our needs. In the garden, it requires little care, just a little love and fresh water. In Quebec, it resists winter well and can be eaten late in the season. Harvest young leaves throughout the summer.

MAINTENANCE AND OTHER CONSIDERATIONS
Very rustic. In the spring, put a light layer of compost on the surface and mulch. If grown in a pot, let it dry out between 2 waterings. Renew the mulching before winter.

C. moschataVery popular in the last century, this winter squash has practically disappeared in favor of more standardized and high-performance varieties. No doubt her elongated shape and twisted neck made her undesirable in the age of industrial trade and transport. It is moreover to meet the new market criteria that we would have developed, from the Canada Crookneck, the Butternut variety. The Canada Crookneck is however delicious. She is listed on the Slow Food Ark of Taste. Excellent in soup, it will be exquisite transformed into fries. It is so sweet that it can replace sweet potatoes in all your recipes.;In recent years, it has reappeared among small seed companies. At Terre Promise, we want to preserve it, cultivate it and share it for many years to come!

MAINTENANCE AND OTHER CONSIDERATIONS
Perfect for the culture of the three sisters. Be careful, squash and pumpkins do not like having disturbed roots. If you are seedling indoors, transplant gently. For this reason, we prefer to sow directly in the garden.

Tigernut, or ground almond, is a grass that produces small, almond- and coconut-flavoured tubers at the roots.;;;Tigernut is used to prepare a refreshing sweet drink, known in Spain as the name of horchata de chufa (sedge milk or, more precisely, tiger nut orgeat). In Africa, it is generally eaten fresh or dried as a delicacy, like peanuts or coconut. A delicious juice is extracted from it. It also makes excellent oil and even flour, and is often found on market stalls. This tuber is one of the oldest cultivated plants in ancient Egypt. Tigernut was undoubtedly an important element in the diet of ancient Egypt. In dynastic times, for example, it was made into cakes. The yellow nutsedge is annual, non-invasive in our climates, because the cold of our winters prevents it from reproducing.

MAINTENANCE AND OTHER CONSIDERATIONS
Soak the tubers in water at room temperature for 24 hours before planting them. Germinates best in heat.;Tubers don't tend to germinate all at once, it can take up to three weeks from the first to the last germination.Tip After soaking your tigernuts, you can leave them in a sprouter (or a bag with a damp paper towel). As they sprout, transplant them into pots of soil.

Productive yellow bush bean, tasty, Kamouraska heritage, tender pods

Quebec heritage variety!

Brassica napus ssp. pabularia A heirloom variety of Siberian-style kale, Red Russian forms delicious bluish-red wavy leaves with purple veins. Its size is much larger than most varieties of kale. Pick the leaves when they are still young and tender or when they are fully ripe. Their flavor will be even better after a frost. This variety was introduced to Canada around 1885 by Russian merchants. Particularly disease resistant.

Orange and very fragrant melon.

Flavorful perennial herb with a taste reminiscent of garlic

A small perennial, perfect for enhancing dishes with a mild onion flavor

Japanese mustard also called mizuna cabbage. Its flavor is slightly peppery. Traditionally used in soups, salads or sautéed. Also grown as an ornamental plant for the beauty of its serrated leaves. It does not like heat. Better to grow it in early spring or fall.

Sweet currant tomato, abundant clusters, family favorite, perfect for children