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Antoine D'Avignon was passionate about heirloom vegetables. A pioneer in Quebec in the preservation of heritage seeds, he harvested, cultivated and shared several varieties which, today, would have been forgotten without him. For example, Louis-Marie's Crotte d'ours potato, Ice Grow tomato (from Suzanne Bourgeois), Huron wheat, and... this corn. he appeals to all Quebec corn that our grandmothers grew no longer exists. No one grows flour corn anymore. After the interview, a lady telephoned the radio station to say that she had in her possession seeds of flour corn that had been grown in her family for ages.<!--more-->And so it is that she shared with Antoine her precious treasure. Then that summer, Antoine talked about it to his friend, Mme France Bouffard, who asked him to give her some seeds. Hesitating, because he has very few, he ends up leaving him 6 seeds. She cultivates and multiplies them, then makes flour for her pancakes. The story could have ended like this, but it was without counting on the early death of Antoine, who took with him the story of corn. More recently, Mrs. Bouffard contacted me, who then worked at Semences du patrimoine . We speak. She tackles the corn, then sends it to me by post. Having had a good first harvest, we can therefore offer it to you in turn. To top it all off, Antoine had given the seeds to another of his friends, René Paquet, who has kept the corn husk to this day. And on the envelope, a name. Anita Fournier, from Nicolet. We are looking for this lady (probably deceased today) or her descendants. Please let us know if you know it. Note that some of the seeds have been sent to Seeds of Diversity for preservation. Hoping that you too will contribute to adding a new chapter to the story. Send us photos of your Canadian White Corn and we'll share them.

Shy in the garden, salsify blends in with grass when it is young. But its hardiness and lack of pests make it a wise choice for curiosity seekers. It is not the most productive plant, but it is worth the detour for its taste between hazelnut and parsnip. This plant is a real little sundial At the first light of dawn, meadow salsify opens directly towards the sun, then follows the course of the star until evening. From the dandelion family, it has an edible root with a slight nutty taste. The roots are tender and devoid of bitterness, provided they are picked before the flower stalk develops. The leaves are also edible. When the flowers appear, in the second year, it is possible to eat the flower buds like those of scorzonera. Culinary uses - chopped raw roots in salads, - cooked roots cut into strips (with white wine to prevent them from turning black), - young leaves in salads, - cooked leaves in vegetables, - raw flower buds in salads or cooked in vegetables.

Curly parsley (Forest Green variety) is one of the herbs most used as an ornamental garnish. The leaves of this variety are varied, from very curly to a little more open. The plant is vigorous and resists well to our Quebec winters. You can eat it all summer long, and freeze it in small ice cubes for your winter recipes.

BOTANICAL INFORMATION
Latin name: Petroselinum crispum
Common names: Curly parsley.
English: Parsley, persel.
Family: Apiaceae

***The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.

Sea bergamot is a native perennial with fragrant pink flowers that attract pollinators and hummingbirds. It is found in meadows and open places. Its leaves like its flowers are edible and make delicious herbal teas. Choosing native species is choosing biodiversity.

***The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.

Lemon balm is a plant native to the eastern Mediterranean basin (Turkey) and found in all temperate climates on the planet. It exhales a sweet lemony scent when its leaves are crumpled. It is used in herbal tea, fresh or dried. The leaves, stems and flowers are the parts used. Lemon balm is a plant known since ancient Greece and used for its benefits against stress, insomnia and overwork. It is known to have antispasmodic, antiviral, digestive properties and effectiveness against anxiety.;Caution Lemon balm seeds require cold and moist stratification before being sown.


MAINTENANCE AND OTHER CONSIDERATIONS:
Cut the flowers before they produce seed. This will prevent seed dispersal. Lemon balm can become invasive by spontaneous sowing. Sow indoors at the end of March. This plant requires cold stratification in moist sand at least 2 weeks before sowing.

Graceful dark red lettuce, it is very resistant to the garden both in terms of temperature and insects and pests. Its leaves are crisp and wavy, and it is described as semi-Roman. She often makes a loose, disheveled apple. Excellent in taste. Rare. Thanks to Mr. Paquet for sharing it with us.

MAINTENANCE AND OTHER CONSIDERATIONS:
Resistant to heat and bolting.

Old dwarf cultivar from Beauce in Quebec, this bean is eaten fresh or dried. Its green pods are streaked with purple. According to many, it makes the best baked beans, but proponents of the Famille Boucher bean disagree. The solution? Mix the two.;The Beauce was a territory formerly occupied by the St. Lawrence Iroquois Nation. It would therefore be possible that it is a descendant of the beans that these people cultivated. When the First Settlers arrived, many exchanges took place between the two populations, and the beans were passed on to the newcomers. They, on the other hand, subsequently selected several varieties over many years, which favored the appearance of new lines in the varieties. The Thibodeau bean from Beauce County was found by Mr. Marc Warsha. It was actually Mr. Martin Roy of St-Zacharie, in Beauce, who gave him seeds. the cultivation of this bean goes back 4 generations, to Mrs. Thibodeau, from Beauceville, the great-great…grandmother of Martin Roy. The name, Thibodeau from Beauce County, appears for the first time in the catalog heritage seeds in 2003.

Perennial plant native to the Mediterranean basin (probably Egypt), naturalized throughout Europe, the Middle East and America.;If its name evokes the cat, it is because the plant provokes a remarkable reaction in several felines which is characterized by a euphoric state accompanied by great excitement your animal will roll around, sniff and do funny things.;In humans, catnip is used more to calm restlessness and pain. It should also be mentioned that before the British Empire discovered tea in its Chinese colonies, catnip infusion was a very popular drink among Her Majesty's subjects. our farm. These seeds come from Jardin Vie-La-Joie. (Germination is slow and sporadic, so sow more than you need, in order to get enough seedlings)Scarification significantly increases the germination rate Gently rub catnip seeds between 2 (fine) sand papers without pressing hard as this may damage the seeds.

MAINTENANCE AND OTHER CONSIDERATIONS:
This plant requires stratification! For more information, visit our stratification guide in our "Blog" menu.

Germination is slow and sporadic. So be patient, and sow more than you need, in order to get enough seedlings. Removing dried flowers will encourage new flowering. Scarification significantly increases the germination rate Gently rub the catnip seeds between 2 sandpapers (fine) without pressing hard as this could damage the seeds.

Mullein, with very hairy leaves that are so soft to the touch, has been known for a very long time for its beneficial effects on the respiratory system, against coughs and bronchitis. We use the flowers, prepared as an infusion, or the leaves, which we smoke. It can be grown simply for its beautiful yellow flowers.

Basella, also known as Malabar spinach, is a plant native to the Malabar Coast on the Indian Peninsula. Valued for its flavorful leaves, it is often used as an alternative to traditional spinach. Well-suited to warm and sunny climates, this climbing plant thrives in southern regions where it can grow year-round.

Its vigorous growth and tender leaves make it a perfect edible plant for summer, while its aesthetic appeal, with its stems gracefully climbing and twining, adds charm to any garden. Malabar spinach can be grown both in the ground and in pots, offering flexibility depending on available space.

Care and Growing Tips for Malabar Spinach

Malabar spinach is a tropical plant that thrives in warmth and sunlight. It is important to protect it from cold temperatures, especially in spring. Avoid placing the plants outside too early in the season, as cold weather can stunt growth or damage young shoots. Ensure they are planted in a warm, sunny spot for optimal growth.

Perennial with magnificent bluish foliage.

In 2016, a lady approached me at a Seed Festival, telling me that her mother-in-law had a tomato called Mon Plaisir which had long since ceased to be available in the catalogues, but whose seeds she kept and cultivated years later. years. We exchange contact details, then I forget the discussion until a few months later, when I receive a letter in the mail. Inside, a beautiful card with a paper on which were pasted about fifteen seeds. Those of the Mon Plaisir lost tomato. Here is what Ms. Frappier told me when I contacted her following her letter: "We used to order our seeds through the catalogs of WHPerron, and another company. I believe it was called Norseco. We produced tomatoes in greenhouses in Abitibi, in Matamic, near Lasarre. It was the Frappier greenhouses, in 1976. We made a few plants to sell, but it was mostly market gardening. I really liked these tomatoes- there they were making long bunches of beautiful cherry tomatoes. We stopped production in the early 2000s, and I would say I had been saving my seeds for 20-25 years already, because the variety didn't appear. no longer in any catalogue. I couldn't find it anywhere. I think it was replaced by the Sweet 100 variety, or Sweet mignon. I tried it, but I much preferred the Mon Plaisir.";So we the pleasure of making it available in our turn. Thanks to the Frappier family for saving this variety. Thanks to René Paquet for providing us with a vintage photo from the 1987 Semences Laval catalogue.


MAINTENANCE AND OTHER COSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Beautiful large perennial that can reach two meters, pink to purple in color. Gives the garden a touch of sensitivity by attracting pollinators who can count on a source of pollen and nectar throughout the summer. Generous flowering. Reseeds itself.

Beautiful red fruits, almost round, about 10 cm, but not very regular. Very good flavor. Its name comes from the fact that it had to endure hail. Cultivated by Mr. Guy Bourgeois, market gardener in Ste-Dorothée, Laval, in the 1950s and 60s, to be sold at Bonsecours Market, a former public market in Old Montreal. Thanks to his daughter Suzanne for transmitting seeds. They were given to us by René Paquet who got them from Antoine D'Avignon, one of the pioneers in Quebec of saving ancestral seeds.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimate to outdoor conditions about 10 days before planting by taking them out during the day.

The roots, whose very sweet taste is reminiscent of parsnips, are eaten cooked. Popular even at the royal table until the 17th century, the chervis gradually fell into oblivion. It was probably a victim of the success of carrots or beets, the selection of which underwent spectacular improvements over time. But for the permaculture vegetable garden, it's a must! Easy to grow, the soft white flesh of its roots will make it popular again. Harvesting can be done in early spring before the plant has started growing or in the fall. Like the carrot, a first frost can make the roots sweeter. Harvest time is also the time to divide the plant for the next season. *Must have a cold period in the refrigerator, see information below.;Here is a recipe from 1460"Take skirrets, parsnips and apples, and parboil them. Make a batter of flour and eggs. Cast ale, saffron and salt into it. Wet them in the batter and fry them in oil or in grease. Pour on almond milk and serve it forth.

BOTANICAL INFORMATION
Latin name: Sium sisarum
Common names: Chervis, berle des bergers, chirouis, girole
English: Skirret
Family: Apiaceae

MAINTENANCE AND OTHER CONSIDERATIONS
The chervis likes to have its feet cool and the development of its roots requires regular watering. Also, mulch the feet as soon as the temperatures warm up. And do not hesitate to water!

This tomato was developed in 1975 by agronomist Roger Doucet at the Saint-Hyacinthe agricultural research station. It produces pink, round, medium-sized fruits. It was created to meet the climatic conditions of our regions. It is therefore early, productive, and relatively compact despite its indeterminate growth.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

This tomato variety was developed in the early 1950s by geneticist Professor Joseph-O Vandal. He worked at Laval University for more than 30 years and he is the father of several horticultural varieties that are resistant in our climate. The vigorous plant produces very early, medium-sized dark red fruits. This exceptionally tasty tomato has far fewer seeds than the conventional tomato and has a very thin skin that peels well. It should be eaten within a few days of harvest because it does not keep as long as store-bought tomatoes.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Green Mitsuba, also called Japanese parsley, is one of the rare vegetable plants growing in the shade. This fine Japanese herb is eaten like parsley. All parts of the plant are edible. Sweet taste of parsley, slightly aniseed. In addition, Mitsuba is rich in carotene, potassium and iron. A small perennial plant that tolerates our Quebec winters very well.

BOTANICAL INFORMATION
Latin name: Cryptotaenia japonica
Common name: Japanese parsley
English: Japanese parsley
Family: Apiaceae

This small-leaved dwarf basil is the ideal choice for growing in pots or planters on city balconies. However, it will also do well in the garden. Its fine and very aromatic foliage as well as its pretty compact ball habit gives it a very ornamental original aspect. Its flowering attracts pollinators.

BOTANICAL INFORMATION
Latin name: Ocimum basilicum "Pluto"
Common name: Small-leaved basil
English: Pluto basil, Shrub basil
Family: Lamiaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Pinch the terminal shoots of the basil regularly to prevent early bolting.

***The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.