Aconcagua Pepper

Your eyes aren't playing tricks on you, this pepper does look like a part of male anatomy. The exact origin of this pepper is unknown, but it probably comes from Louisiane or Texas in the U.S.A., or from Mexico. Its popularity is allegedly due to Frank X. Tolbert (1912-1984), a Texan journalist and historian working for the Dallas Morning News (between 1946 and 1984) for which he wrote chronicles about rather unusual local news. There are different versions of this pepper, some are red, others are orange or yellow (quite rare). Ours are red. They rank on average at 16,500 on the Scoville scale, meaning they are spicy, but also delicious dehydrated or cooked. Its shape won't go unnoticed, and it is easy to grow in pots for example for grandma's balcony. It can also be included in gorilla gardening project to make the neighbors chuckle. Life is too short to not enjoy it.   Package: Around 20 seeds

The roots have a very sweet taste, reminiscent of parsnip, and should be cooked. Savoured even at the royal table until the 17th Century, skirret then gradually fell out of favor. This decrease in popularity was probably due to the huge success of both carrots and beets, for which breeding brought spectacular improvements. Regardless, for permaculture gardens, skirrets remain a must. Easy to grow, its roots' soft white flesh will surely make it popular again. Package: 30 seeds * Must go through stratification in the fridge, please see the details below Here's recipe from 1460: "Take skirrets, parsnips and apples, and parboil them. Make a batter of flour and eggs. Cast ale, saffron and salt into it. Wet them in the batter and fry them in oil or in grease. Pour on almond milk and serve it forth." — From John Russell, Boke of Nurture, c. 1460

Holy basil, or tulsi, is considered in India as the 'Queen of all plants' because of its properties that soothe and purify both the body and the mind. It has been used for millennia to increase adaptability to stress and endurance, detoxify the body, and restore balance. Fantastic taste. Package: 100 seeds

Heirloom variety. Beautiful and delicious blue leaves with purple spines. Hardy, resistant to diseases and much bigger in size than other kale varieties. Harvest baby or full-grown size leaves. Their taste is even better after frost. This variety entered Canada around 1885 with Russian traders.   Package : 150 seeds.

The Comtesse de Chambord bean is a very ancient variety, from the 1880's. As its name hints, it comes from the Chambord region, in France. Its small pods of exceptional quality have a very thin skin contain elongated white beans, making it a highly-valued variety. Branched plant with late maturity. Package: 30 seeds

Ancient cherry tomato. Very hardy and productive. The fruits are oval-shaped, 4-5 cm by 2 cm. The skin is black, and the flesh dark red. It is used for making dried tomatoes, sauces, or simply in salads. Originally from a russian seed saver, Marina Danilenko. It was first introduced to Seed Savers (U.S.), and then made its way to Quebec. Package: 30 seeds