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Le plus mignon des concombres, goût citronné.

Carotte ancestrale jaune, sucrée et croquante.

The dwarf tamarillo, also known as miniature tree tomato, is a true horticultural gem perfect for gardeners wishing to cultivate uncommon fruits. Its dark green, glossy leaves provide a striking contrast to the oval, orange fruits, which emit a subtle and sweet fragrance. With thin skin and juicy flesh, the fruits resemble a blend of tomato and passion fruit, with a slight hint of acidity.

Also called "swamp bean" "big bean" or "bean", it was brought by the first settlers at the beginning of the colony in New France. From then on, it was an integral part of the daily diet. It is consumed especially in soup and brings a lot of energy while keeping very well dried during the winter. in the areas mentioned above. The variety "Petite du Lac" is probably a descendant of this era. In fact, the former agronomist and professor of horticulture at the Institute of Agricultural Technology in La Pocatière, Alphonse Gauthier sent seeds of to England (location unknown) for analysis from where he was told that this cultivar would have adapted to the Saguenay region to develop its own specific characteristics compared to its much larger sibling, the Windsor.View Article Potager d'Antan for more information

Common sorrel variety with large green leaves. This perennial, tangy and lemony, will liven up your soups and salads. Harvest the leaves when they are still young and tender. Little tip: French sorrel can also be used to soothe stings (from nettle and bugs) by rubbing the leaves on the skin.

CARE AND OTHER CONSIDERATIONS: Contains oxalic acid, do not consume in excess.

This variety of broad bean, traditionally grown in the Charlevoix region, was part of the daily diet of the inhabitants of New France. Similar to the Lac-Saint-Jean variety, it produces white flowers and medium-sized fruits.

Sale between june 24th and november 15th only

** CANNOT BE SHIPPED OUTSIDE OF CANADA **
This product is only available to order between July 1 and November 1 of each year. Treasures of our Quebec heritage, the Sainte-Anne shallot is a perfectly perennial alliaceae. It comfortably spends our Quebec winters under the cover of snow without any damage. It grows in the spring, very early, and we can then taste it as a green shallot. Then it multiplies and its foliage dries up. We will pull it out on June 24, on St-Jean Baptiste Day. Then we will dry it completely at home, to eat it but also to replant it at Ste-Anne, on July 26th. It will begin to grow again and store up for the winter. Then we start again in the spring!This product is only available between July 1 and November 1 of each year.Package of 8 shallots from Ste-Anne;For more information, * The price of this item is a little higher than our regular pouches to cover shipping costs*

MAINTENANCE AND OTHER CONSIDERATIONS
The shallot winters well in Quebec, under the snow cover, but does not keep well indoors.

An old variety with late maturing, this climbing bean produces long pods 14 to 15 cm long, of an intensely mottled purple green. Its small grains are gray-brown streaked and have a delicate nutty taste. It comes from the Old Continent, where it was extensively grown, but has adapted very well to our Quebec conditions.

Little orange gem originating from Mexico

This pretty elongated radish, red with a white tip, is an ancestral variety that comes from the south of France. An ideal vegetable for filling holes in the vegetable garden in the spring, it also deserves a place of choice there. Favorite of beginner gardeners, resow as many times as you want to harvest all season long!

BOTANICAL INFORMATION
Latin name: Raphanus sativus
Common names: Avignon radish
English: D'avignon radish
Family: Brassicaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Make several successive sowings during the summer to have several harvests.

Ancestral variety dating from the 18th century 'Golden Globe' is a very hardy turnip which is said to have originated in Scotland. Its skin and flesh are yellow and it produces roots 5 to 10 cm wide. Above all, do not throw the haulms away when harvesting! Delicious sautéed in a pan, steamed or in soup, turnip greens are an excellent source of vitamins.

Inspired by the majestic Argentine summit Aconcagua, this exceptional pepper truly lives up to its name.
With impressive fruits reaching up to 30 cm in length and weighing over 300 grams, it’s the undeniable giant of your garden. Initially a pale green, the peppers turn a vivid red when fully ripe. Perfect for fresh salads or grilling, the Aconcagua pepper enhances all your recipes. Moreover, it’s an ultra-productive variety, ensuring abundant harvests throughout the season. Plant it and turn your garden into a true summit of flavors!

Grow your very own blue! With Japanese indigo, you can dye natural fibers rich shades of blue. This type of indigo was used for a long time in Japan and other Asian countries, but it also grows quite easily in Quebec where we can get two harvests per year. Blooms in white or pink, depending on the individual plant.

MAINTENANCE AND OTHER CONSIDERATIONS
Some part of the plant can be toxic

A large plant easily recognizable by its shiny, thorny pale green leaves marbled with white, Milk Thistle develops elegant purple flowers. The active component of the plant, silymarin, is found in the seeds and is known for its liver-rebuilding properties. Also much sought after by bumblebees and bees who delight in its nectar.

This surprising plant produces button flowers that have a pungent peppery flavor that is strongest in the open yellow flowers. The flowers especially are slightly anesthetic, the effect produced is very particular. The leaves are eaten fresh during the day after harvest. They can be kept for three days in the refrigerator rolled up in a damp cloth. They can also be dried and used later.

MAINTENANCE AND OTHER CONSIDERATIONS
Likes the heat and a little afraid of the wind. Pot culture possible

This snow pea has a green pod with a pink center. It is sweet and crunchy. Its white and purple flowers are edible. It produces edible tendrils that are very interesting as a decorative addition to your dishes. Put a stake, Blush Tendril is a hell of a climber!


MAINTENANCE AND OTHER CONSIDERATIONS
Requires a support to be able to hang on.

This perennial plant forms clumps of linear green leaves and exudes a delicious sweet, vanilla scent when dried. Also called "buffalo grass", this plant is considered sacred by the indigenous peoples of North America. For many of them, it represents a keystone species of the culture and is a reflection of their collective identity, their values ​​and their beliefs. In the form of an incense or a braid, sweetgrass will intoxicate you with its subtle fragrance.

A large orange-fleshed tomato, this variety was left to us by Dr. Arthur Fowler. Himself having obtained it from a lady of Richelieu, he cultivated it for more than 20 years in Montreal then passed it on to François Lebel, member of the seed company; of the heritage; in 1998. Today you can therefore taste this generous and juicy tomato for a summer!



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.

** CANNOT BE SHIPPED OUTSIDE OF CANADA **
PLANT IN POT UPON RECEIPT (FOR SPRING ORDERS)! Vigorous and productive perennial, it produces small, elongated tubers with a hazelnut or water chestnut flavor. Very hardy in Quebec, yet comes from China. Harvest when the leaves have faded at the end of the season. Germination rate 100%

MAINTENANCE AND OTHER CONSIDERATIONS
"Each tuber can sprout and give rise to a plant. Place each tuber in a horizontal position, at a depth of about 2 cm, much like you would with a potato. (However, the crosne does not cut into several pieces like the latter). Leave 20 cm between each. You can mulch lightly, the stem will pass through a mulch. After a few days a stem will come out of the ground. Harvest: In the fall, when the leaves have faded, dig up the fork the tubers. A single tuber will give about thirty crosnes. You will have to dig up a little further than the place where you planted. Put back a single tuber in the same place in anticipation of next year's harvest. Mulch. Crosne withstands Quebec winters very well. Enjoy the rest raw or cooked in butter in a frying pan."