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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.

C. moschataVery popular in the last century, this winter squash has practically disappeared in favor of more standardized and high-performance varieties. No doubt her elongated shape and twisted neck made her undesirable in the age of industrial trade and transport. It is moreover to meet the new market criteria that we would have developed, from the Canada Crookneck, the Butternut variety. The Canada Crookneck is however delicious. She is listed on the Slow Food Ark of Taste. Excellent in soup, it will be exquisite transformed into fries. It is so sweet that it can replace sweet potatoes in all your recipes.;In recent years, it has reappeared among small seed companies. At Terre Promise, we want to preserve it, cultivate it and share it for many years to come!

MAINTENANCE AND OTHER CONSIDERATIONS
Perfect for the culture of the three sisters. Be careful, squash and pumpkins do not like having disturbed roots. If you are seedling indoors, transplant gently. For this reason, we prefer to sow directly in the garden.

Tigernut, or ground almond, is a grass that produces small, almond- and coconut-flavoured tubers at the roots.;;;Tigernut is used to prepare a refreshing sweet drink, known in Spain as the name of horchata de chufa (sedge milk or, more precisely, tiger nut orgeat). In Africa, it is generally eaten fresh or dried as a delicacy, like peanuts or coconut. A delicious juice is extracted from it. It also makes excellent oil and even flour, and is often found on market stalls. This tuber is one of the oldest cultivated plants in ancient Egypt. Tigernut was undoubtedly an important element in the diet of ancient Egypt. In dynastic times, for example, it was made into cakes. The yellow nutsedge is annual, non-invasive in our climates, because the cold of our winters prevents it from reproducing.

MAINTENANCE AND OTHER CONSIDERATIONS
Soak the tubers in water at room temperature for 24 hours before planting them. Germinates best in heat.;Tubers don't tend to germinate all at once, it can take up to three weeks from the first to the last germination.Tip After soaking your tigernuts, you can leave them in a sprouter (or a bag with a damp paper towel). As they sprout, transplant them into pots of soil.

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.

Very productive dwarf yellow bean. Its taste is delicious and it does not pale in comparison with the Beurre de Rocquencourt bean. It is eaten young for its yellow and tender pods, or when ripe for its black seeds. It will ensure you a bountiful harvest over a long period of time. The more you pick, the more it will produce. This traditional variety comes to us from Sainte-Hélène de Kamouraska, in Bas-Saint-Laurent, where the family of Rollande Labrie (born in 1923) has always cultivated it. We are proud to make it accessible to the public and to ensure its safeguard.Originally, the butter bean comes from Algeria. It was introduced in France in the 1840s under the name Haricot d'Alger. Thereafter, the French developed several varieties of yellow beans with black seeds, including the famous Beurre de Rocquencourt, named after the city of the same name near Versailles.

MAINTENANCE AND OTHER CONSIDERATIONS.
Avoid handling or removing weeds when the beans are wet to prevent the spread of disease. When the seedlings have started to sprout, ensure that the plants do not lack water until the first true leaves appear.

The Tante Alice cucumber is a very productive and disease-resistant variety, offering crisp, juicy and easy-to-digest flesh. Its fruits are tasty, with a delicately fragrant taste.

This heritage variety was passed down thanks to the know-how of Marie-Alice Laflamme Gosselin. At age 90, she selected the most beautiful cucumbers, soaked them in milk on St. Anthony's Eve, then planted them in rich, fertile black soil. Its seeds were then carefully preserved by an enthusiast, allowing this rare and delicious variety to be known.

The Aunt Alice cucumber produces few seeds, which makes growing it even more special.

Delicious yellow-orange beets! Fine-textured, sweet flesh

Brassica napus ssp. pabularia A heirloom variety of Siberian-style kale, Red Russian forms delicious bluish-red wavy leaves with purple veins. Its size is much larger than most varieties of kale. Pick the leaves when they are still young and tender or when they are fully ripe. Their flavor will be even better after a frost. This variety was introduced to Canada around 1885 by Russian merchants. Particularly disease resistant.

Okra, also called Okra, has a subtle flavor similar to that of eggplant. Its fruit is used as a vegetable and as a condiment, and can be eaten raw or cooked. Its young leaves can replace spinach. In some countries, the ripe, roasted seeds are used as coffee. Its flower resembles that of the hibiscus.;Originally from Africa, it would have arrived in Spain with the invasion of the Moors, in the 8th century. Then, it was introduced to the United States by African slaves, where it was long considered a food reserved for the poor. Very widespread in Louisiana and in the southern states, it is the essential food of the traditional Louisiana gumbo.

To rediscover!

MAINTENANCE AND OTHER CONSIDERATIONS
Soak seeds in water for 24 hours before sowing. After the last frosts, okra needs heat to germinate.
Harvest regularly to boost production. Okras are best when harvested young.

This melon is related to the mythical green-fleshed melon from Montreal and the Banana cantaloupe from the United States. Its orange flesh is very fragrant and its taste exquisite. It was designed in 1910 by the Trappist father Athanase of the Cistercians of Oka, formerly director of the Agricultural Institute of Oka. When the school closed in 1962, the melon disappeared... then was found on Île Bizard, where we grow it!

MAINTENANCE AND OTHER CONSIDERATIONS
Melons require heat to develop well.

Disease resistant, the 'Green Finger' cucumber is versatile and can be enjoyed throughout the summer, whether in salads, fresh dishes or preserves. It is robust and adapts to different growing conditions, ideal for amateur gardeners looking for an abundant and tasty harvest.

Cucumbers have been cultivated and consumed for over 3000 years, particularly in India and Egypt. The 'Green Finger' variety stands out for its thin skin and delicious flesh, offering a fresh and pleasant taste. This cucumber can be grown both directly in the ground or in a pot.

The garden classic! A must-have for pesto

Flavorful perennial herb with a taste reminiscent of garlic

A small perennial, perfect for enhancing dishes with a mild onion flavor

Japanese mustard also called mizuna cabbage. Its flavor is slightly peppery. Traditionally used in soups, salads or sautéed. Also grown as an ornamental plant for the beauty of its serrated leaves. It does not like heat. Better to grow it in early spring or fall.

A plant native to Mexico and South America, it has been cultivated there for centuries. A distant cousin of the tomato, the tomatillo is the essential ingredient in the preparation of salsa verde. It can also be used in soups, curries and other dishes or eaten fresh. The greenish fruit is encased in a husk which turns brown when ripe.;Envelope Mixture of Toma Verde and Purple variety.

This generous vegetable plant offers us a sweet and fragrant fruit which is a fresh delight, in jam, in sauce, or in pies. Like Chinese lanterns, it is wrapped in a protective envelope. When the fruit is ripe, the husk comes off and the little golden globes are ready to be harvested.

This tomato is a cross between Black Crimean and Zapotec. It combines the qualities of these two ancestral varieties. Its flavor is exceptional and its fleshy dark red fruit is pleated like an accordion. It is a rare variety that deserves to be discovered.

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.

Two-tone tomato with large, very sweet marbled fruits. Its firm, rosy, acid-free flesh has won several gastronomic competitions in the United States. The yellow fruit takes on a red and orange color as it ripens. This old variety was introduced in 1921, in New York, under the name of Ruby Gold. It was renamed Gold Medal by the American seed company Ben Quisenberry in 1976.

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.