A theme rich in colors and shapes to seduce food lovers. For the past 10 years, cuisine has become popular again and there is a growing interest in world cuisine among the younger generations. Find more than 20 seed references to take a real tour of the culinary world: White Aubergine, Chioggia Beetroot, Thai Basil, Pineapple Melon America...
Mizuna cabbage, also known as Chinese mustard, is native to the maritime areas of northern China, Korea and Japan. Its crunchy leaves have a peppery taste and are harvested by cutting them at their base to encourage regrowth.
This beet variety, native to Southern Europe, has a very sweet flesh, pink with white veins.
This variety lends itself well to potted cultivation due to the size of its fruit, similar to a large hen's egg. Harvested at an early stage, its taste is similar to that of mushrooms
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Peppers and chilli peppers
This variety, of Mexican origin, has a strength of 5/10 on the Scoville scale. It gives green fruits about 7 cm long, which blush at maturity.
The Chinese chives are a very fragrant aromatic plant with a taste similar to that of garlic. Its chiseled leaves complement traditional Chinese cuisine.
Kabocha squash is native to Japan. It produces fruits of 2 to 3 kg with green bark and orange flesh, slightly sweet and dense. Its chestnut flavour allows it to be appreciated in both savoury and sweet dishes.
Melon known for its very sweet, juicy and fragrant white flesh, revealing a tropical touch reminiscent of pineapple. Oval-shaped fruit with slightly reticulated skin, about 25 cm in length, rich in vitamins.
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This variety of melon, very drought-resistant and well-preserved after picking, yields smooth, oval fruits weighing up to 1.5 kg, golden yellow skin and juicy, sweet white flesh.
Charleston Gray watermelon is a variety of watermelon with dark red flesh, very juicy and sweet. It is characterized by its green skin striped with thin pale green lines, which gives it a distinctive appearance. Fruits can reach up to 10 kg and are usually harvested 80-85 days after planting.
Variety of excellent preservation, with very wide straw yellow bulb. Its flesh is firm, tasty and unscented.
A variety of good preservation, suitable for regions with mild winter, whose large red spherical bulb contains an exquisite pink flesh, not very pungent and very compact.
Peppers and chilli peppers
This pepper, native to Mexico, also called Caribbean pepper or cabri pepper, resists cooler climates thanks to its robust plant. It is one of the 10 most spicy peppers in the world