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Crunchy to bite into refreshing and sweet, a productive, compact, non-climbing variety

Old variety, with fine and entirely cut foliage. This chicory with crunchy leaves forms a tight rosette with a well-provided heart, whitening on its own. It can be eaten raw, in salads or cooked. Undemanding, it adapts well to different growing conditions.

BOTANICAL INFORMATION
Latin name: Cichorium Endivia
Common names: Fine-ribbed endive, Frisée, Curly endive
English: Chicory
Family: Asteraceae

MAINTENANCE AND OTHER CONSIDERATIONS
Little demanding.

Basil with a hint of lemon!

Winnebago Nation corn, for flour and for eating fresh.

Abundant and delicious yellow pearls

Despite its name, root chervil should not be confused with aromatic chervil. We do not eat its leaves and its stem which are toxic, but rather its root in the shape of a small spinning top. This forgotten tuber has been cultivated since ancient times in continental Europe. It has a sweet and delicate flavor reminiscent of potato and chestnut. It is eaten cooked, like parsnips, as a side dish or mashed. It is important not to overcook it to prevent its flesh from becoming mealy. It is necessary to wait several weeks after harvest before consuming it in order to allow its flavor to reach its full potential. It is harvested when the leaves begin to turn yellow and fall to the ground. Root chervil seeds have a shelf life of about 1 year.

The root is eaten, not the leaves and stem which are poisonous.

BOTANICAL INFORMATION
Latin name: Physalis pruinosa
Common names: Tuberous chervil, Bulbous chervil, Bulbous chervil, Bulbous chervil
English: turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, parsnip chervil
Family: Apiaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Cold stratification, at least 6 weeks before planting in the spring.

Large tomato with orange flesh, very productive and tasty

Aromatic and melliferous plant indigenous to Europe, the meadow sage sports abundant flowering that you will appreciate as much as the pollinators. An accommodating plant, it thrives in sun or partial shade and tolerates rather dry soil. Its leaves have multiple uses both medicinal and gustatory.

Liven up your movie nights with this crunchy, rich-tasting popcorn. Also perfect for a healthy snack. The glossy black kernels burst into mouth-watering white popcorns. This strain was developed at the Prairie Road Organic Seed Farm in North Dakota, to delight our taste buds. Suitable for warmer climates cold and easy to grow, unless you have greedy birds in your garden!

MAINTENANCE AND OTHER CONSIDERATIONS
To ensure that the kernels burst well, let them dry on the plant before harvesting.

The Poblano pepper originates from the Puebla region of Mexico. It is relatively sweet, large in size, and takes about 80 days to mature. When dried, this pepper turns brown and takes the name Ancho (wide) because it will have lost its length but will retain much of its thickness. The Poblano pepper has a moderate heat level of around 1000 to 1500 on the Scoville scale.

Unique square tomato, hollow, delicate, best for cooking.

Echinacea is a perennial plant that will bloom all summer long. Native to North America, it is a robust plant that will beautify your gardens. It attracts butterflies and other pollinators during the summer while birds come to feed on its seeds during the winter. Its large pink flowers are magnificent in fresh or dried cut flowers. Purple echinacea is used in traditional herbalism as an immune system stimulant.

CARE AND OTHER CONSIDERATIONS:

This plant requires stratification! For more information, visit our stratification guide in our "Blog" menu.

The oriental poppy offers us a magnificent flowering at the end of spring. Its large orange-red flowers, very decorative, appear at the end of spring. Like many perennials, it is unlikely to flower the first year it is sown. Each plant produces a large amount of seed.

Dark red heirloom tomato, authentic, cold-hardy, flavorful

Our earliest tomato in our collection! Yes, indeed—42 days!

INFORMATIONS BOTANIQUES
Nom latin: Solanum lycopersicum
Nom commun: Tomate 42 jours
Anglais: 42 days tomato
Famille: Solanaceae

Entretien et autres considérations: Acclimater graduellement aux conditions extérieures environ 10 jours avant la plantation en les sortant le jour. Lors de la plantation, coucher les plants horizontalement en les arquant légèrement afin de faire ressortir les feuilles vers le haut.

Early, easy tomato, sweet-tangy, ideal for cool climates.

Children's favorite cherry tomato.

Cette variété est d'origine québécoise, probablement de la région de Montréal comme son nom l'indique. Elle produit des tomates d'un rouge vif et de grosseur moyenne (110gr).  Son goût est riche et un peu acidulé comme les bonnes vieilles tomates d'autrefois.  Elle est assez versatile en cuisine et peut se manger en salade, en sandwich ou cuite.

INFORMATIONS BOTANIQUES
Nom latin: Solanum lycopersicum
Nom commun: Montreal Tasty
Anglais: Montreal Tasty Tomato
Famille: Solanaceae

Entretien et autres considérations: Acclimater graduellement aux conditions extérieures environ 10 jours avant la plantation en les sortant le jour. Lors de la plantation, coucher les plants horizontalement en les arquant légèrement afin de faire ressortir les feuilles vers le haut.

Original from the Doe Hill area of ​​Virginia. Produces small rounded and compact sweet peppers. The flesh is thick and the skin very thin. It is perfectly adapted to our climate since it produces an astonishing multitude of orange fruits very early on, which can be eaten cooked, stuffed or cut raw. Refreshing and sweet flavor.

MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

Jimmy Nardello peppers come from the region of Basilicata in southern Italy. This region has been home to a rich culture of peppers for generations. It was born in the family garden of Giuseppe and Angella Nardiello, in the 19th century. They emigrated to Connecticut in 1887 with all their children, taking with them the seeds of the long, bright red, thin-skinned pepper they grew in their village. became an avid gardener. He continued to grow the heirloom seeds that his parents had kept all his life. Shortly before his death in 1983, he donated his pepper seeds to Seed Savers Exchange and they became famous among farmers. The Jimmy Nardello pepper is considered one of the best frying peppers because its flesh fruity becomes creamy and soft when fried. It is delicious fresh but can also be dried. At maturity it is deep red, its elongated body often bends and twists as it grows.

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.