Parys spinach from Vilmorin is a variety developed for its rapid growth and resistance to diseases. It can be sown in March, August, September and October and can be harvested during the winter, from October to June of the following year.

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

This variety, of a mini elongated type, is more fleshy than traditional cherry tomatoes. It is also rustic and vigorous. Early, it produces elongated tomatoes of about 8 to 15 g, sweet and tasty.

3X2m biodegradable seed ribbon. 3 mixes of easy and colourful varieties to discover

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 early, rustic spring lettuce is easy to make. It produces small apples with light green foliage slightly tinged with red, and a yellow heart tinged with pink-red. Very tasty

Exceptional in the size of its fruit (300-500g), this variety gives beautiful ribbed tomatoes with a flattened shape, with juicy flesh containing few seeds. It is a beef-type improvement, more resistant to disease and soil fatigue, early and productive.

This variety, ideal for autumn and winter productions, forms long roots of about 25 cm, cylindrical, obtuse with very little heart. Excellent winter conservation: at the first frosts, arrange the roots dry, in the cellar, in sand...

Easy to grow, this cabbage is harvested during the winter and until spring, leaf by leaf. It acquires all its taste quality after undergoing the first frosts. The cold also accentuates its violet color.

This ancient variety, runner, produces slightly flattened fruits, grey-blue in color, about 30 cm in diameter. Their yellow-orange flesh is very thick, soft and of excellent taste quality.

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

Variety giving beautiful salads with crunchy leaves, with colorful edge of red. Batavia lettuce is eaten in salads but also braised or smothered.