Gardening

This traditional variety does not become pungent and retains for a long time all its taste qualities. It produces a round root of white and vermilion color. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

This fast-growing variety does not become pungent and retains all its taste qualities for a long time. It gives beautiful half-long roots, well cylindrical. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

This fast-growing variety does not become pungent and retains all its taste qualities for a long time. It gives beautiful semi-long roots, well cylindrical

This medium-sized variety will give you beautiful round radishes, bright red color. Its firm and tasty flesh cracks under the tooth

The Vilmorin BIO 18-Day Radish seeds offer a traditional variety with ultra-fast growth. These semi-long radishes feature a beautiful pink coat with a small white tip, perfect for enhancing your salads and crudités. Ideal for beginner gardeners and the impatient, these radishes are ready to harvest in just 18 days. Their...

This blend is made up of several varieties of round radishes of different colors (white, yellow, red, red and white), which will add an original touch to your plates.

This traditional variety does not become pungent and retains for a long time all its taste qualities. It produces a round root of white and vermilion color.

Kocto hybrid radish seeds are a great choice for those who want to expand the variety of vegetables in their vegetable garden. These will give you beautiful bright vermilion red radishes with medium-length roots. This variety of radish is very early and will never become pungent, thus offering an ideal alternative for those who prefer their soft and crunchy...

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

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.

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 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.