Root

Voluminous variety with blonde apples, tasty and crunchy foliage. Batavia is eaten in salads but also braised or smothered.

This blend of 3 varieties, to be sowed and harvested at the same time (Blonde Oak Leaf 33%, Salad Bowl Verte 33%, Salad Bowl Rouge 33%), will allow you to make delicious mixed salads very colorful throughout the year. The lettuce to be cut is eaten in salads but also braised or smothered.

With excellent taste, this variety produces pretty white elongated apples at the heart. These salads are made either in the fall or the following spring. The chicory is ideal for salad.

This hardy variety, tolerating cold and humidity well, and therefore easy to achieve, gives beautiful salads with thick and crunchy leaves.  Escarole is eaten in salads but also braised or stewed.

This rustic variety, well in the heat and drought, will give you beautiful, voluminous salads with a full heart and elongated leaves.

This pumpkin variety, very rich in vitamins, is inimitable by its very fine taste reminiscent of chestnut puree. Keeping well, the potimarrons will allow you to make delicious soups throughout the winter.

This variety produces very large fruits with yellow and sweet flesh. These pumpkins can be harvested until December.

This variety produces excellent squashes of about 1.5 to 2 kg with orange flesh, fragrant and very sweet and which keep very well.

This rustic, chunky, large-footed variety is recommended for fall-winter harvests. Essential in soup, leeks can also be eaten in salads, pies or gratins.

Broccoli is eaten like cauliflower. It is also perfect in small flanks to accompany roasts.

Also known as "black salsifis", this root has a white and tasty flesh. It is consumed in the same way as salsifis.

This ancient variety, from the same family as carrots, is very productive and resistant which makes it easy to grow. Its roots, smooth and white, have a pronounced flavor. Parsnips are eaten either cooked in soup, soup, pot au feu or as an accompaniment, or raw, grated into salad.