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
25 in stock
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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.
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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.
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
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* 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
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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.
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Photo credit: https://www.fermedesaintemarthe.com/A-1380-cerfeuil-tubereux-ab.aspx
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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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Native plants, Shade selection, Medicinal Plants, Flowers, Pollinators, Herbs, Balcony, Permaculture Selection
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Common comfrey is widely used in organic agriculture as green manure. It can also be made into comfrey liquid manure or added to compost. This helps with soil fertility and thus plant growth.
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*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.
*This comfrey is not Russian comfrey (such as Bocking 14). Russian comfrey doesn't produce seeds and would therefore be tricky to sell in seed packages.
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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.
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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.
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3,78 $
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Perennial edible plant. Its latin name derives from sanguis (blood) and sorbere (absorb) and refers to its haemostatic capacity. The roots contain chemicals used to stop bleeding. The plant is also high in vitamin C. Nowadays, parsley rivals burnet but it was once an essential herb in many recipes. Its leaves have a cucumber-like taste and can be used in salads, sauces, omelette, soups, etc. Cut leaves when needed. The plant is very low maintenance and lives on love and fresh water. It is hardy in Quebec and can be harvested late in the season. Its pretty little red flowers make this plant perfect for garden bushes.
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3,78 $
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** CANNOT BE SHIPPED OUTSIDE OF CANADA**
10,00 $
Add to cart 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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