Shop

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 variety was given to us by René Paquet. With a bright color and smooth skin, it is excellent in sandwiches or cooked. Don't crack. Not to be confused with the ''Big Orange'' from the United States which is ribbed. This tomato arrived in Quebec through the Catalog des Semences du Patrimoine. It would be a member who received it from a certain Norbert Parreira, from France. He then offered it in the catalog and the members exchanged it... until 2005 when it disappeared. It is Mr. René Paquet, a passionate member then decides in 2019 to re-post it and share it with us.

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 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.

This tomato is special. It is a bit square, streaked with paler orange, and has empty lobes a bit like caves! It contains few seeds. Its skin is delicate and thin and lends itself better to cooking in our opinion.

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.

The crystal pepper has its origin in Spain in the province of Navarre and Rioja. Renowned for its thin skin and sweeter flesh than other varieties with a distinctive flavor, it is indeed sometimes described as “the foie gras of the pepper world“. Red fruit when ripe, slightly triangular in shape, it is particularly appreciated fried, grilled with olive oil, garlic and salt.


MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

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.

The origin of this tomato is not known, but according to a source on the web it comes from the Lanaudière region and is very old. This is my discovery of the year, the fruit, of medium size (100 to 200 g), is dark red, very round and regular, and has a truly authentic flavor. Performs well in colder regions or short seasons. A good old tomato from our gardens!

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.

The 42-day tomato is aptly named, it is early and ready in 42 days! Medium in size, very red and very round, it is perfectly suited to chilly climates or more northern latitudes. Its taste is very balanced. Its origin is not traced, but it is noted as being rare among seed companies. Does not crack and gives a multitude of fruits.

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.

Medium-sized tomato (salad) of about 4 to 5 cm with a well-balanced taste between tangy and sweet. As its name suggests, it is a very very early tomato and therefore ideal for cool climates or more northern latitudes. It is easy to maintain and requires little garden care. Also grown in pots.


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.

Original cherry tomato with a beautiful orange color streaked with red. Oval in shape, it is perfect for the gardener as well as the market gardener since it is superb in baskets or salads. Its taste is excellent and it has become one of our favorites. Can be grown in pots or in the ground.


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 variety is of Quebec origin, probably from the Montreal region as its name suggests. It produces bright red tomatoes of medium size (110gr). Its taste is rich and slightly tart like the good old tomatoes of yesteryear. It is quite versatile in the kitchen and can be eaten in salads, sandwiches or cooked.


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.

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.

Variety from Türkiye.

Beautiful delicate lettuce, tasty and decorative. The leaves are well cut and lobed. Oak leaf lettuce is resistant to bolting. The leaves can be harvested by cutting them at the base, as needed, leaving the core in place. In this way, you can stretch the harvest during the season. New leaves will continue to grow. Alternatively, you can also wait for the plant to mature and then harvest it in full. The leaves measuring about 15 cm keep very well in the fridge.

Shiso is an aromatic plant native to Southeast Asia. Its pronounced and spicy fragrance is reminiscent of cumin. Beautiful vigorous plant, its leaves were traditionally used for sushi, soups and tempura. They can be used fresh like basil or in hot dishes. The leaves can be picked throughout the summer. Its small white flowers which arrive later in the season can be used as a decorative condiment.

Note: Shiso seeds can be challenging to germinate. Performing a brief stratification followed by soaking the seeds for 24 hours before sowing will greatly aid in the process. Refer to the document "The Key to Germination: STRATIFICATION" in the Blog menu for more information on this topic.

MAINTENANCE AND OTHER CONSIDERATIONS
If you want to harvest seeds for the following season, it is preferable to leave it early enough for indoor sowing to allow it to complete its cycle.