Product Description
Horseradish
5,00 $
** CANNOT BE SHIPPED OUTSIDE OF CANADA **
***Keep the root cuttings refrigerated until planting time, and make sure they stay moist.
The taproot of this plant has a spicy yet delicate taste. It was once referred to as the “poors’ pepper”, given the historical high price of pepper.
Grated, the root can be used as a condiment, to substitute mustard. It has purgative, digestive, rubefaciant, and stimulating properties. It is also rich in Vitamin C. Its absorption eases fat digestion.
Package: 5 root splices
Out of stock
Email to a friendDescription
BOTANICAL INFORMATION
Latin name : Armoracia rusticana
Common names : Horseradish
French : Raifort sauvage, cranson, moutarde des Allemands, cran de Bretagne, radis de cheval, herbe aux cuillers, herbe au scorbut, wasabi
Family : Brassicaceae
DESCRIPTIVE INFORMATION
Plant type : Root vegetable, perennial
Habit : Herbaceous
Height : 1-1.5 m
Width : 50-75 cm
CULTURAL INFORMATION
Days to maturity : Reaches maturity the 2nd year
Planting : Directly in the garden at the end of May
Depth : 5 mm
Germination : 7-10 days
Soil : Low requirements, but prefers cool soils
Exposure : Part-shade to sunny
Plant spacing : 60 cm
Row spacing : 70 cm
Watering : Normal
Care and other considerations : Keep the root cutting in the fridge until it is time to plant them. Make sure they remain moist.
It is recommended to wait until the second year before harvesting. Then, it is ideal to do it between September and April. Pull out the root using a sturdy hoe; a piece of root will remain in the soil and will grow back next spring. The simplest method is to harvest a little at a time, according to your needs.
Be the first to review “Horseradish”
Retour et échange
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.
Si malgré tout vous désirez retourner votre colis:
Vous pouvez le faire à l'adresse suivante: 1039 Legendre Est, Montréal, Qc. H2M 2N2 Incluez votre facture. Pour plus d'information, visitezRelated Products
** CANNOT BE SHIPPED OUT OF CANADA **
The tree onion, or Egyptian onion, has been grown in Quebec for a long time. It is mentioned as early as in the 1820s, and was allegedly brought in with the first colonizers. However its true origin remains mysterious; some people claim that it comes from Catawissa, a town in Pennsylvania, while others say it comes from China.
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.
Package: About 8 small bulbils per order
5,55 $
Read more 
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 $
Add to cart 
Variety with a short foliage. The roots are round with bright red skin, and crispy with spicy and white flesh once you bite into it. Easy to grow, it can be harvested in the spring as well as in fall.
Package: 150 seeds
Photo Credit: Semences du Portage
3,78 $
Read more 
Despite its name, the bulbous chervil should not be mixed with the common chervil (also known as French parsley or garden chervil). Only the root, which looks like a spinning top, is eaten; the leaves and the stem are toxic. This forgotten tuber has been grown in Central Europe since Antiquity. The flavour is sweet and delicate, reminiscent of potatoes and chestnut. It is usually cooked just like parsnip, as a side dish or as purée. However, overcooking it might render its flesh mealy.
Bulbous chervil can be harvested when the leaves start to turn yellow and touch the ground. It is advised to wait a few weeks after harvest before eating the tuber, to give the time to the flavour to reach its full potential.
The seeds are viable for about a year.
Package: About 150 seeds
Photo credit: https://www.fermedesaintemarthe.com/A-1380-cerfeuil-tubereux-ab.aspx
3,78 $
Add to cart 
Coy in the garden, salsify can be mistaken for grass when still young. But its hardiness and lack of pests makes it a wise choice for enthusiasts of curiosities. Not the highest-yielding plant but its taste, somewhere between hazelnut and parsnip, widely makes up for it. It's also a true sundial: as soon as the first lights of the sunrise appear, the flowers will open towards the sun, and will then follow it for the whole day, until it sets. It is from the same family as dandelions.
The roots are tender and do not have a hint of bitterness, as long as harvested before the flowering stem starts to grow. The leaves are also edible. When the flower buds start appearing, on the second year, it is possible to eat them just like with viper's grass.
Culinary uses:
-raw roots chopped for salads,
-cooked roots sliced (with white wine to avoid blackening),
-young leaves in a salad,
-cooked leaves as vegetables,
-raw flower buds in a salad, or cooked as vegetables.
Package: 25 seeds
3,78 $
Add to cart 
This cylindrical orange carrot has a mild taste and a crunchy texture. It has excellent keeping qualities, and is great either fresh, frozen, or in a juice. Easy to grow.
Package: 200 seeds
3,78 $
Add to cart 
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.
Package: 150-200 seeds
3,78 $
Add to cart 
Beautiful golden-orange skin with yellow striped flesh. Doesn't bleed and will not stain your fingers. Delicious sweet taste, raw or cooked, as you like it. Keeps its colour when cooked. All parts are edible, the buttery green leaves and yellow stems are almost as good as the gold root.
Very easy to grow, only requires love.
Pkt : 60 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
3,78 $
Add to cart 
Easy to grow, especially in cooler climates. It needs plenty of water, otherwise it won't be as tender.
This variety doesn't have a name, it is issued from a cross that happened in our field. Gives beautiful medium-sized chubby bulbs. Leave the roots in the soil over winter, numerous smaller bulbs will grow back the following spring.
Package: 75 seeds
3,78 $
Read more 
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 $
Add to cart
Reviews
There are no reviews yet.