This very original variety gives round fruits much appreciated by lovers of stuffed zucchini. It requires very little care except regular watering.

This traditional variety is ideal for cultivation in the field, and gives very beautiful1 elongated fruits with firm flesh of 20 to 25 cm. 

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

Broccoli is also perfect in small flanks to accompany roasts.

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.

Early variety suitable for a crop in the middle of the land from January to September. Behaves very well under tunnel or chassis. Its root is half-long, bright red with a small white tip, and slow to dig.

This variety of open and early earth gives beautiful round dark red radishes. The radish is delicious cut into thin strips in salads, or sliced with salt and butter.

This variety gives a beautiful cylindrical root, very white, with tender and sweet flesh. To keep all the taste qualities, consume the roots before they are too big. Turnip is delicious in soups, planters and mashed potatoes.

This rustic, undemanding variety is ideal for autumn harvests. Very productive, it forms large and long cylindrical roots with red flesh.

This variety gives beautiful carrots to the colorful flesh of excellent taste quality. The roots are long, cylindrical and well regular. The carrot is deliciously grated in salad or sliced in soups.

Originally from the Mediterranean regions and known since the Greeks and Romans, parsley has become one of the most cultivated and used aromatic herbs in the world. Parsley is ideal for decorating and flavouring salads, raw vegetables, meats and omelettes.

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.