This ancient variety, from the same family as carrots, is very productive and resistant which makes it easy to grow. Its roots, smooth and white, have a pronounced flavor. Parsnips are eaten either cooked in soup, soup, pot au feu or as an accompaniment, or raw, grated into salad.

This variety produces an elongated root that can reach 20 cm. Its flesh is juicy and sweet and its skin is smooth. Rustic, it is resistant to disease

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 variety produces large cardes up to 10 cm wide with wavy leaves. It has a good resistance to heat which facilitates its cultivation.

This traditional variety will give you half-long radishes, pink with a small white tip. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

This climbing variety produces a very large number of flowers with bright and varied colors ranging from yellow to red. Its foliage limits the appearance of weeds.

This spread-out plant, with beautiful, frank green foliage, produces beautiful multicolored flowers with intense colors almost "fluo" that closes at night. Very easy to succeed, the daytime beauty is the star of the gardens a little "wild".

This very flowering perennial will give you beautiful flowers on the cob emerging from a beautiful frank green foliage. With its imposing up-and-coming flowering, the lupin is the king of the high massifs. Even if they are defled, the lupins remain decorative by their beautiful green foliage.

This superb mix of very diverse species such as ancolie, gaillarde, or even poet's eyening, will allow you to obtain very beautiful ensembles with abundant flowering and very varied colors.

Oxinel's number 2 is an improvement on the first version. This green dwarf bean is more resistant to diseases that can affect bean plants (especially fat that causes stains on leaves and pods)

Originally from the East, introduced to Europe by the Romans, it has been more than 3000 years since coriander was grown for its culinary and medicinal properties. The very fragrant leaves of coriander help to awaken the taste of salads and soups. The seeds are also used to raise terrines or pickles.

Product Sheet Raccord S100x8 - right-hander faucet from multitanks