Salads

Cultivated for its very cut and toothed foliage, this wild chicory produces the famous "capuchin beard", much appreciated for its finesse and slight bitterness.

This easy-to-successful plant can be grown all year round. Arugula is rich in vitamins and also contains mineral elements (Calcium, Potassium, Phosphorus). The arugula is delicious to enhance the taste of salads and mesclun or accompany the cheeses.

Variety of rustic salad, well in the heat, which is picked as it grows. The leaves produced are very cut, tender and tasty. The lettuce to be cut is eaten in salads but also braised or smothered.

This variety for traditional forcing (with cover soil), gives beautiful, dense and firm endives to eat raw in salads or cooked. ...

This very productive watercress gives large, very tender leaves. This variety is grown in the open ground or in a flood pit. Watercress is delicious1 mixed with other salads, in soups or as an accompaniment to dishes.

This recommended variety for summer-autumn crops has the advantage of being slow to seed climb. It will give you a voluminous lettuce with blond green foliage. The lettuce is eaten in salads but also braised or smothered.

This winter variety, rustic, will give you beautiful little round apples and firms forming quickly at the end of winter. ...

This ancient variety of chicory, from Italy, is hasty and resistant to disease. Its dark leaves are rounded, thick, tender and tasty.

So-called "fat" lettuce because of its thick leaves, with an almost sweet flavour. Very resistant to heat, it is very cultivated in the South.

This variety produces a lot of broad, golden, crunchy and fleshy leaves with a very sweet flavour. These leaves are eaten raw in salads or cooked in juice.

This highly productive variety forms compact dandelions with a special heart. This vegetable to rediscover is excellent in salad or cooked in the manner of spinach.

2x2m biodegradable seed ribbon. Discover these 2 varieties of disease-resistant and slow-to-seed lettuce.