Variety producing large flat bulbs to be eaten fresh from harvest. Very productive, rustic and cold-resistant, it is recommended for spring harvests. Picked small and green, white onion is ideal in a new potato salad.

This very early variety of fennel produces vigorous, aniseed apples, weighing 400 to 600 g, pearly white, firm and tasty throughout the summer until October. It is well-supported by the heat and is known for its resistance to seed climbing.

This plant, very rustic, produces wide fleshy ribs of very good taste quality. Do not consume leaves that may be toxic.

This variety gives squash to the flesh of excellent quality. Its initially green bark has the distinction of becoming orange red at maturity.

This rustic variety, very resistant to the cold, will give you beautiful round roots, very regular, white with purple collar and fine flesh. Turnip is delicious in soups, planters and mashed potatoes.

This variety gives beautiful carrots to the colorful flesh of excellent taste quality. The roots are long, cylindrical and well regular. The carrot is deliciously grated in salad or sliced in soups.

This very productive variety gives beautiful cucumbers without bitterness. Its resistance to disease helps to limit treatments and thus to better respect nature.

This variety forms a large cylindrical root, long, smooth, and creamy white.

This elongated root variety has a very sweet red flesh of excellent taste quality. Supporting the heat well and retaining well, it is ideal for autumn-winter harvests.

This variety, resistant to disease, is grown more easily than traditional varieties because it has no cover land. It gives beautiful, bright, colorful endives that don't become bitter.

This perennial and stoloniferous variety, very productive, is remarkable for the flavor of its strawberries, intense red color, which have the incomparable scent of the strawberry wood.

This early variety produces beautiful1 ovoid fruits with firm flesh. Highly productive, Bonica eggplant is also very vigorous and tolerant to disease, making it easy to succeed.  Eggplant is essential in ratatouille but can also be eaten in fritters or grilled.