Grosse Blonde Paresseuse Lettuce

The 'Reine des Glaces' Lettuce is a bicentenary variety coming from France. It is also known as Regina delle Ghiacciole in Italy. It's a batavia lettuce; its leaves are crinkled and have a wavy edge, they're crispy and sweet. This variety grows fast and tolerates well the heat; it doesn't develop a bitter taste and doesn't bolt easily. It also tolerates the first snowfalls well, making it a polyvalent crop. After harvested the head, the remaining leaves can still be cut and eaten as fresh greens. Packet: 200 seeds

French sorrel is a perennial that grows into a ground cover that establishes nicely along paths and beds, or on rocky soils. The small leaves of this sorrel variety are light green with occasional silver specks. They taste a little tangy and lemony. They are well-loved by kids, and are delicious in salads, sandwiches or sauces. The leaves can be harvested young in which case they are delicious eaten raw, or later to be cooked like spinach. Once harvested, the leaves can be stored frozen for a long time. Package: 55 seeds   Photo credit: https://www.andrewsgarden.be/en/exotis-spices-medicinal-plants/rumex-scutatus-silver-leaf-french-sorrel/a-559-13

Very crunchy lettuce, sent by a friend from France a few years ago. Very easy to go, it seeds to have grown fond of Quebec's climate. We were able to find the following informations on the Internet : "This lettuce surely had the Champagne territory as its cradle since the start of the 19th Century. Then, as decades went by, the name got lost like it happens with so many varieties. It nonetheless survived over time thanks to its undeniable qualities, saved by a woman named Angèle. The variety has kept on existing and spreading around, now under this name. Luckily, Gilbert Vincent, notorious bean collector, was able to conclude, after many years of research that the 'Angèle' lettuce was the same as another variety from Champagne too, 'Alphange à graine noire'." (free translation). The variety is also referenced under its English names in a London publication from the 1870s, The Garden by William Robinson.   Package: 200 seeds

Light green lettuce of average size, with slightly wavy leaves. The plant is heat-tolerant and doesn't bolt easily. Easy to grow and delicate despite the rather violent name, referring to the weapon used by some First Nation tribes. This variety was gifted to us a few years ago by a French gardener, Jérôme, and is since a common sight in our gardens (the lettuce, not Jerome). Package: 200 seeds

When it comes to common purslane, saying "ancient vegetable" is an euphemism; purslane was known by the Egyptians 4000 years ago. It was then, like many other plants, "forgotten". It is nonetheless making a comeback on our market shelves thanks to market gardeners growing ancient varieties. In a salad or mesclun, purslane is eaten fresh. Its leaves are tender and filled with omega-3 and antioxidants. It is also emollient, detoxifying, diuretic, and laxative if eaten in large quantities. Chewing on a couple leaves will soothe gum inflammation and mild sore throats.   Package: 500 seeds

The leaves of this large curly endive grow in a rosette, and have a white midrib. Chicory is mainly grown for its young leaves, but can also be eaten once mature when its delightful taste gets a spark of bitterness. Crunchy charming leaves. Can be blanched by covering each plant with an upside-down pot for 2 to 3 weeks. Just make sure to elevate those pots a bit from the ground to provide sufficient air circulation. Can help to reduce bitterness.