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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.
3,78 $
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Here is a good ol' red and round beet. The flesh is juicy enough to turn into juices. It can also be used in recipes wonderfully, raw as well as cooked. Its sweet taste is not earthy at all. On top of it, its abundant foliage is delicious in pestos. To harvest during the summer.
Ancient variety, appeared in 1892.
Package: 60 seeds
Photo Credit: Ferme de Sainte Marthe
3,78 $
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Cyperus esculentus
Tigernut, or earth almond, is a crop cultivated for its edible tubers. The small roots have an almond or coconut taste.
Also called yellow nutsedge, the plant is considered a pest in some regions. In Southern Ontario, farmers are desperately trying to get rid of the invasor, in vain. In Quebec, the winters are too cold, the plant dies and cannot reproduce.
Tigernut is used in the preparation of a sweet, milk-like beverage, known in Spain as horchata de chufa. In Africa, it is common at local markets. People eat it as a snack, just like peanut or coconut. It is also used to produce oil, juice, and flour.
It is one of the oldest plants grown in Ancient Egypt. Tigernut was probably an important food source at the time. For instance, during dynastic periods, it was used to make cakes.
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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
3,78 $
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Indeterminate.
This red currant tomato was discovered in the Châteauguay area in the 1940s. Families and children love its numerous little fruits. The true Petit Moineau bears 7 tiny tomatoes in every cluster. Do not confuse it with an imitator!
Package: 40 seeds
3,78 $
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Also known as 'serpent radish', this is a very ancient variety coming from Indonesia. Unlike other radishes, it does not grow massive roots. Instead, it produces numerous seeds pods that should be harvested when still green and young. Those pods are long and bumpy, reminiscent of rat tails, hence the name. Thankfully, the taste is different: slightly spicy, delicious and tender. The pods can be eaten raw, cooked, or pickled.
Package: 50 seeds
3,78 $
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On the outside, with its pale white skin, this ball-shaped radish looks boring. But inside awaits a splash of pink-colored flesh, truly like a watermelon.
Crisp and sweet taste, milder than many radishes. It is better to peel the hard skin. Ideal for carpaccio, can be eaten raw, roasted or stewed. Great if you wish to cause a sensation or want the children to discover radishes !
This Chinese heirloom is of the daikon type.
Pkt : +150 seeds.
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
3,78 $
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Delicious elongated beet, sweet and tender. It is a productive and hardy variety, and will store well in a cold room over the winter. The plentiful leaves can also be eaten, a bit like spinach.
This variety is originally from Germany, and was very popular among Amish and Mennonite communities in the United States.
Package: 100 seeds
Photo: Semences du Batteux
3,78 $
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Haven't we all had a grandma that made us rhubarb jams?
An easy to grow perennial, this plant is notably ideal for Guerilla Gardening. Under the cover of the night, you subtly go plant a rhubarb seedling. The small plant will go unnoticed until, a year or two later, it starts growing abundant and delicious leaves. With your care, it will be so healthy and thriving that the City won't want to remove it. Then, you will harvest the stems to offer to your grandma, who will return in a Mason jar as jam. Isn't this life cycle beautiful?
Package: 25 seeds
BEWARE: the leaves are toxic, only eat the stems.
3,78 $
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Oriental radish, grows a very large and long pearly white root with soft skin and delicious flesh. Very popular in Asia, where even the leaves and the seeds are consumed. The radish can be eaten raw or cooked. In permaculture garden, it helps digging hard and clayish soils.
Package: 40 seeds
3,78 $
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Plant approximately 2 to 2,5 meters tall. Fruits weigh between 180 and 300 grams and have a diameter of approximately 10 cm. Smooth red-rose skin, sweet and juicy flesh. Performs well in cool climates and short seasons. Discovered in the 1930s in the Joliette area by a farmer named Dufresne. It was given to Armand Savignac of the Clerics of Saint Viator. Due to chronic digestive disorders and a rare malformation, Savignac became a vegetarian and began to grow vegetables. Among different varieties cultivated in his garden was the Savignac tomato.
Package: approx. 35 seeds
3,78 $
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