Garden

Original variety with beautiful pods marbled with white and purple. The white grain speckled with pale pink reveals a very fine flavor and will be eaten fresh or dry

Summer-autumn variety, semi-early, very resistant to heat. Produces very large apples with thick leaves. 
Lettuce can be eaten in salads but also braised or stewed.

Broccoli is eaten like cauliflower. It is also perfect in small flanks to accompany roasts.

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.

The savory is, with its peppery fragrance reminiscent of thyme, one of the oldest aromatic herbs. It is used as a condiment for stuffing, game, stews, sauces... The savory leaves keep very dry in jars.

This plant, native to China where it has been cultivated for 4000 years, was introduced to the West by Marco Polo at the end of the 13th century. 
The spring onion in small pieces enhances the taste of salads and sauces

This traditional variety does not become pungent and retains for a long time all its taste qualities. It produces a round root of white and vermilion color. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

This very early round radish variety is recommended for winter and early spring shelter crops. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

Break the monotony and sow these two varieties (50% Gaudry 2 radish and 50% Jolly Scarlet Round Radish) at the same time, you will get a beautiful mix of round, scarlet and bicolored radishes. Radish is delicious cut into thin strips in salads, or into slices with salt and butter.