Salads

A very fast-growing variety, giving beautiful little salads with golden yellow leaves. The lettuce is eaten in salads but also braised or smothered.

This variety of batavia, very resistant to the heat will give you beautiful salads with tender leaves and extremely crunchy. Batavia is eaten in salads but also braised or smothered.

This variety of batavia, not sensitive to heat, gives beautiful, very voluminous salads with crisp leaves. Batavia is eaten in salads but also braised or smothered

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

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.