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This squash has a mild and sweet taste. It has the particularity of having a flesh which, after cooking, comes off in long filaments similar to spaghetti! It can therefore be used as a substitute for pasta. Productive and easy to grow, the fruits measure 25 to 30 cm and are a beautiful golden yellow when ripe. Stores well after harvest.

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.

BOTANICAL INFORMATION
Latin name: Cucurbita pepo
Common name: Spaghetti Squash
English: Spaghetti squash
Family: Cucurbitaceae

MAINTENANCE AND OTHER CONSIDERATIONS
An insect net is very useful in controlling the cucumber beetle.

Beautiful perennial, aromatic and medicinal plant with a bushy habit. Hyssop is used in the composition of the famous ''Herbes de Provence''. Its small shiny green leaves can be used fresh or dried as a condiment. The ideal way to keep them dried is to cut them before flowering. Its delicate flowers form beautiful deep blue spikes which can also be eaten fresh in a salad, or as an infusion. To make the most of their aromas, it is interesting to cut them at the start of flowering. Very melliferous and appreciated by pollinators.

MAINTENANCE AND OTHER CONSIDERATIONS
Not susceptible to pests

An avalanche of shapes and colors hides in this envelope. This mixture of pepper seeds will please the taste buds as much as the eyes. Your garden will shine with fruits of all colors, and your recipes will do the same. Contains the following varieties Napoleon, Nomade, Chocolat, Ariane, Aconcagua and Vindale.*The varieties are subject to change.


MAINTENANCE AND OTHER CONSIDERATIONS
Love the heat.

The small savory with a peppery taste!

A plant with numerous medicinal virtues

This variety of spinach is hardy and slow to bolt. Its large dark green triangular leaves can be eaten raw or cooked. The leaves are harvested as needed. It is best to consume the leaves soon after harvesting, otherwise, it supports freezing very well. Successive sowings can be carried out if you prefer to consume the quite young leaves.

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.

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

This mixture of pink and white mallows will charm you with its pretty flowers with five petals, its long flowering period, its musky scent and its ease of cultivation. Perennial and able to reseed itself, it will bring a magical touch to your garden for less effort.

MAINTENANCE AND OTHER CONSIDERATIONS
Reseeds itself.

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.