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Perennial edible plant. Its latin name derives from sanguis (blood) and sorbere (absorb) and refers to its haemostatic capacity. The roots contain chemicals used to stop bleeding. The plant is also high in vitamin C.
Nowadays, parsley rivals burnet but it was once an essential herb in many recipes. Its leaves have a cucumber-like taste and can be used in salads, sauces, omelette, soups, etc. Cut leaves when needed. The plant is very low maintenance and lives on love and fresh water. It is hardy in Quebec and can be harvested late in the season.
Its pretty little red flowers make this plant perfect for garden bushes.
Perennial medicinal and edible plant used for multiple purposes. Excellent source of iron for women as herbal tea. Also used as fertilizer in green manure.
Beware, it stings! Drying or cooking the leaves eliminates the sting.
Perennial aromatic plant adored by pollinators, thanks to its lavender flower spikes who provide nectar throughout the season. The anise-scented leaves make excellent herbal teas. No garden is complete without this wonderful herb!
Cibol, Welsh onion, Japanese bunching onion, bunching onion are all different names of this perennial onion. Extremely cold-hardy and prolific, it deserves a spot in a permaculture garden. It requires very little attention but will give you entire satisfaction.
It produces non-bulbing green stalks, with a flavor between leek and common onion. It can be cultivated all season long and even late in fall. Originally from China, it was naturalized throughout Europe and North America. Early settlers grew this plant in their gardens. The variety we offer comes from Miracle Farm.
Pkt : 200 seeds.
Perennial North American indigenous vine. The plant belongs to the Fabaceae family. In the wild, it prefers river banks, but it can also grow in your garden. Its odorant flowers produce edible "beans" (northern plants usually don't produce pods). The tubers, or groundnuts, are also edible. They are attached to one another by a string, giving them the appearance of a rosary (chapelet). In French, the common name for Apios americana is "rosary potato" (patate en chapelet).
The tubers were a staple food among First Nations. Nowadays, we can still find the plant growing on the site of ancient Amerindian villages. Very nutritious (with up to 18% protein content, three times more than with potatoes), it is best stewed or fried. It is recommended to peel the tuber before eating it, because of the latex contained in its skin.
*Warning : Some people can react to Apios americana and feel stomach discomfort after eating it.