Product Description
Apios americana
10,00 $
** CANNOT BE SHIPPED OUTSIDE OF CANADA**
KEEP REFRIGERATED AS SOON AS RECEIVED AND UNTIL PLANTING TIME!
Also known as potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, American groundnut, or groundnut. Quebec-native climbing plant. It belongs to the legume family Fabaceae. Grows well on river banks and shores, but also in the garden. Its flowers have a strong perfume, reminiscent of glycine. It is sometimes referred to as ‘glycine tubéreuse’ (tuberous glycine). The bean part of some of its common names refers to the edible beans produced from its flowers, when climate allows. Its tubers, also edible, are interconnected by a liana-root giving it a rosary-like appearance. The apios was widely eaten by First Nations. Nowadays, it is still common to see it growing where their settlements once were. Highly nutritional, it contains up to 18% proteins, 3x that of potatoes. It can be eaten boiled or fried. However, make sure to peel it thoroughly as the skin contains latex. Please note, although very rare, that some people might feel unwell from Apios americana consumption.
Package: 8 small tubers. Germination rate: 100%
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***CANNOT BE SHIPPED OUT OF CANADA***
***Will be back in stock during early spring***
Each tuber can germinate into an individual plant.
Cut the rosary-like string to separate each tuber.
Lay each tuber down in the soil, about 5 to 6 cm, like you would do with a potato. (However, Apios tubers CANNOT be cut into many pieces like potatoes).
You can mulch lightly, the stem with make its way through. Provide a tutor.
After 2 weeks, a puny stem will emerge. It will climb just like a bean, wrapping itself around the support structures it finds.
Harvest:
In the fall, once the leaves are dry, dig out the tubers with a pitch. Put back a single tuber in the same spot for next year’s harvest. Mulch. Apios americana tolerates quebecois winters very well.
Enjoy the other tubers. Make sure to properly peel off the skin and boil/fry them before consumption, as the skin contains some latex which might cause bloating.
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Pour le retour d'un produit acheté: si votre produit ne vous satisfait pas ou si vous pensez qu'il y a une erreur dans votre commande, n'hésitez pas à nous contacter en tout temps par courriel.- Nous nous engageons à remplacer tout sachet de semences qui poserait problème.
- La germination ne dépend pas uniquement de la qualité de nos semences, mais nous sommes prêts à vous conseiller si vous éprouvez des problèmes.
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Vous pouvez le faire à l'adresse suivante: 1039 Legendre Est, Montréal, Qc. H2M 2N2 Incluez votre facture. Pour plus d'information, visitezRelated Products
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It is a perennial onion that produces, at the tip of its leaves, clusters of red grape-sized bulbils. The most commonly harvested parts are these bulbils and the bulb, but the leaves can also be used, chopped just like chives. After 2 to 3 years, the plant might start feeling a bit crowded at its base: divide the bunch, and transplant individual sections further apart. Extra ones can be eaten like green onions. The tree onion has an elongated bulb that ranges from small to medium in size.
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The plant easily reach a meter in height. The stem is a little prickly, and the leaves are large, alternate, pointy, and covered in hair. Above all of this, shoots grow where pink or purple flowers bloom in the middle of summer.
*For better germination rates, the seeds should be stratified. To do this, place the seeds in small bag full of humid sand of soil, and put the said bag in the fridge for 2 weeks.
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Allium fistulosum
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.
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* Must go through stratification in the fridge, please see the details below
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** CANNOT BE SHIPPED OUT OF CANADA **
Only available between July and November every year.
A true Quebec heritage treasure, Saint-Anne shallots is a perennial alliaceae. It effortlessly survives our Quebec winters, well-tucked under the snow cover.
It starts growing very early in the spring, and can be eaten at that point as green onions. Afterwards, it starts multiplying and the leaves begin to dry out. It should be harvested on June 24th, on Saint-Jean-Baptiste Day. Then it should be left to dry completely indoors, in order to eat it as much as to replant it on Saint-Anne Day, on July 26th. It will start growing again and storing energy for the winter. When spring returns, it all starts again!
For more information, please visit (in French): 56 milles idées.
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