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3,55 $
Despite its name, the bulbous chervil should not be mixed with the common chervil (also known as French parsley or garden chervil). Only the root, which looks like a spinning top, is eaten; the leaves and the stem are toxic. This forgotten tuber has been grown in Central Europe since Antiquity. The flavour is sweet and delicate, reminiscent of potatoes and chestnut. It is usually cooked just like parsnip, as a side dish or as purée. However, overcooking it might render its flesh mealy.
Bulbous chervil can be harvested when the leaves start to turn yellow and touch the ground. It is advised to wait a few weeks after harvest before eating the tuber, to give the time to the flavour to reach its full potential.
The seeds are viable for about a year.
Package: About 150 seeds
Photo credit: https://www.fermedesaintemarthe.com/A-1380-cerfeuil-tubereux-ab.aspx
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3,55 $
Ancient variety widely grown in the USA in the 19th Century. The skin is white except for the part sticking out from the ground, which is bright purple. The flesh is white, firm and sweet. The roots grow to be 7 to 10 cm wide. Very hardy to the cold. The foliage, slightly spicy when young, are delicious in sautés, soups, or steamed, on top of being rich in vitamins.
Package: 400 seeds
Photo Credit: Ferme de Sainte-Marthe
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3,55 $
Root parsley, the lesser known cousin of the curly and flat parsleys, is mainly grown for its hefty white root. This root's taste is very mild and sweet, and it can be cooked just like carrots, celeriac, or parsnips. The fragrant leaves can also be eaten just like common parsley, but should be harvested in moderate amounts to avoid weakening the root.
Package: 50 seeds
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3,70 $
This cylindrical orange carrot has a mild taste and a crunchy texture. It has excellent keeping qualities, and is great either fresh, frozen, or in a juice. Easy to grow.
Package: 200 seeds
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3,55 $
Summer radishes of all colors, going from white to purple, and including more classic red ones. Some are pinker, other spicier. Ideal for indecisive people. The diversity will look great in a plate and will inevitably impress your guests.
Package: 125 seeds
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3,45 $
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Developped in 1912 at MacDonald College, it remains the most common variety grown in Quebec fields today. Originally used to feed livestock, humans quickly discovered its pleasant taste. Enjoys cold climate and can resist low temperatures. Fall crops taste sweeter after frost.
Heirloom variety.
Package: 250 seeds
3,55 $
Scorzonera hispanica
Black salsify or Spanish salsify is a vegetable cultivated for its long black skinned taproot. The name Scorzonera derives from the Italian scorza (bark) and nera (black). As we might be able to guess from its yellow flowers, the plant belongs to the Asteraceae family.
Just like the root, the leaves are edible and so are the flowers before they open, like small broccolis. The white fleshed root may be harvested during the first or second year. To develop up its full potential, the plant needs to grow in a soil deep enough.
If you let it overwinter in the ground, even here in Quebec, the plant will produce flowers the following year. Once they are ripe, it will be time for you to harvest the seeds, but beware : birds, and especially goldfinch, love them!
Black salsify is rich in carbohydrates, minerals and vitamins.
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