Product Description
LUTZ Beets
3,78 $
Delicious elongated beet, sweet and tender. It is a productive and hardy variety, and will store well in a cold room over the winter. The plentiful leaves can also be eaten, a bit like spinach.
This variety is originally from Germany, and was very popular among Amish and Mennonite communities in the United States.
Package: 100 seeds
Photo: Semences du Batteux
32 in stock
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BOTANICAL INFORMATION
Latin name : Beta vulgaris
Common names : Beet
French : Betterave
Family : Amaranthaceae, previously Chenopodiaceae
DESCRIPTIVE INFORMATION
Plant type : Biennial, grown as an annual
Habit : Rosette, tap root
Height : 15 cm
Width : 20 cm
CULTURAL INFORMATION
Days to maturity : 60 days
Sowing : Directly outside after the last frost
Depth : 1 cm
Germination : 5 to 7 days
Soil : Humus-rich and light
Exposure : Sunny
Plant spacing : 10 cm
Row spacing : 20 cm
Watering : Regular
Care and other considerations :
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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
** 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
5,00 $
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Scorzonera hispanica
Black salsify or Spanish salsify is a vegetable cultivated for its long black skinned taproot. The name Scorzonera derives from the Italian scorza (bark) and nera (black). As we might be able to guess from its yellow flowers, the plant belongs to the Asteraceae family.
Just like the root, the leaves are edible and so are the flowers before they open, like small broccolis. The white fleshed root may be harvested during the first or second year. To develop up its full potential, the plant needs to grow in a soil deep enough.
If you let it overwinter in the ground, even here in Quebec, the plant will produce flowers the following year. Once they are ripe, it will be time for you to harvest the seeds, but beware : birds, and especially goldfinch, love them!
Black salsify is rich in carbohydrates, minerals and vitamins.
3,78 $
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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 $
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Cyperus esculentus
Tigernut, or earth almond, is a crop cultivated for its edible tubers. The small roots have an almond or coconut taste.
Also called yellow nutsedge, the plant is considered a pest in some regions. In Southern Ontario, farmers are desperately trying to get rid of the invasor, in vain. In Quebec, the winters are too cold, the plant dies and cannot reproduce.
Tigernut is used in the preparation of a sweet, milk-like beverage, known in Spain as horchata de chufa. In Africa, it is common at local markets. People eat it as a snack, just like peanut or coconut. It is also used to produce oil, juice, and flour.
It is one of the oldest plants grown in Ancient Egypt. Tigernut was probably an important food source at the time. For instance, during dynastic periods, it was used to make cakes.
3,78 $
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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 $
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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.
Ancient variety, appeared in 1892.
Package: 60 seeds
Photo Credit: Ferme de Sainte Marthe
3,78 $
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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 $
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Evening primerose is a native plant in Quebec. It blooms from June until September and gives off an enjoyable scent. The yellow flowers, which are edible, open in just a few minutes at the end of the day and close down in the morning the next day, hence the 'evening star' nickname (and Belle de nuit in French). During the whole summer, new flower buds open every evening. This plant attracts different moth species as well as bees. The root is edible and turns pink when cooked, granting it the nickname 'gardener's ham' in French (jambon des jardiniers). It is recommended to harvest the roots when they are still young (before flowering) if they are meant to be eaten. This prevents them from turning bitter. Their sweet taste is reminiscent of salsify and parsnip. The young leaves can also be eaten.
An oil rich in fatty acids and good for the health is also extracted from evening primerose seeds.
Package: Around 500 seeds
3,78 $
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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 $
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On the outside, with its pale white skin, this ball-shaped radish looks boring. But inside awaits a splash of pink-colored flesh, truly like a watermelon.
Crisp and sweet taste, milder than many radishes. It is better to peel the hard skin. Ideal for carpaccio, can be eaten raw, roasted or stewed. Great if you wish to cause a sensation or want the children to discover radishes !
This Chinese heirloom is of the daikon type.
Pkt : +150 seeds.
** CANNOT BE SHIPPED OUTSIDE OF CANADA**
10,00 $
Read more 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%
Developped in 1912 at MacDonald College, it remains the most common variety grown in Quebec fields today. Originally used to feed livestock, humans quickly discovered its pleasant taste. Enjoys cold climate and can resist low temperatures. Fall crops taste sweeter after frost.
Heirloom variety.
Package: 250 seeds
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