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Because we all had a grandmother who made rhubarb jam for us... An easy-to-grow perennial, this plant is perfect for lovers of "Guerilla Gardening". You wait for nightfall, then you discreetly plant a rhubarb seedling in a flower bed in plain view of the city. Small insignificant growth, it will go unnoticed. Then within a year or two, it will keep producing everlasting leaves with delicious stems and will be too healthy (you'll see to that) for the city to eliminate. Then you will then provide your grandmother with a stem that she will then return to you in a Mason jar, in the form of jam. Isn't it beautiful, the eternal cycle of nature?

MAINTENANCE AND OTHER CONSIDERATIONS:
Requires little care once implanted. Consider cutting the flower stalk to encourage leaf development. Direct seeding offers a lower germination rate than indoor seeding.

CAUTION Rhubarb leaves are poisonous, consume only the stalk.

This Italian type tomato gives the best canned tomatoes. Little juice, very fleshy, it is sweet and delicious. Despite its sordid name, which literally means "banana legs" (have you ever seen bananas running?), it looks proud and its plant is healthy.

When planting, lay the plants horizontally, slightly arching the plant to bring out the leaves upwards.

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.

Plant about 2 to 2.5 meters high. Fruits 10 cm in diameter weighing between 180 and 300 grams. Smooth pink-red skin, juicy and sweet pinkish flesh. Adapted to cool climates and short seasons. Discovered in the 1930s by a grower from the Joliette region named Dufresne, it was later perfected by Father Armand Savignac of the Clercs de Saint-Viateur. This monk adopted a vegetarian-type diet to stem his chronic digestive disorders, combined with a muscular deformity called "torque", and began to cultivate several varieties in his garden, including Dufresne.

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

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

This aromatic perennial is adored by pollinators, thanks to its large spikes of nectariferous mauve flowers that feed the bees all summer long. The leaves, with their aniseed taste, are excellent in herbal tea. A garden is not complete without its fennel agastache plant! It will reseed itself in your garden. Blooms mid-July to early September

MAINTENANCE AND OTHER CONSIDERATIONS
The fennel agastache is very easy to grow.

Lovage is an aromatic and medicinal perennial from the Apiaceae family. Its taste is somewhat reminiscent of parsley and celery. It is also called perpetual celery, bastard celery and mountain celery. It is used in sauces, stews and soups. Dried, its leaves will replace bay leaves and lovage salt will replace onion salt. Flowers and seeds are also edible. Leaves, stems and roots can be eaten cooked or raw. Its flowering umbels stand on stems up to 2 meters high. Lovage was once very present in the gardens of the first settlers. Archaeologists, when they flush out this tenacious perennial, can deduce that there were ancient colonization sites at this location. In Europe, it was consumed abundantly to fight scurvy. Already in the Middle Ages, the cultivation of this vegetable plant was recommended. It was also very common in the cuisine of ancient Rome.

You can start consuming it from the 2nd year.

The perennial onion is very practical in the garden. Low maintenance, it grows producing an onion tiller of about 10 or 12 onions the size of a leek. It is edible in its entirety, not just the leaves! It flowers very early in the garden, and you can separate the tiller with a shovel to transplant it to other places. It does not keep well indoors but overwinters outdoors well covered with dead leaves. Several varieties of perennial onions are available on the market, our lineage comes from Ferme Miracle.

Wait for autumn to consume.

MAINTENANCE AND OTHER CONSIDERATIONS
Leave a foot with a few onions in the ground, so the following year you will have a small "grove" of onions.