Product Description
LUTZ Beets
3,55 $
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
54 in stock
Email to a friendDescription
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 :
Be the first to review “LUTZ Beets”
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
Ancient variety widely grown in the USA in the 19th Century. The skin is white except for the part sticking out from the ground, which is bright purple. The flesh is white, firm and sweet. The roots grow to be 7 to 10 cm wide. Very hardy to the cold. The foliage, slightly spicy when young, are delicious in sautés, soups, or steamed, on top of being rich in vitamins.
Package: 400 seeds
Photo Credit: Ferme de Sainte-Marthe
3,55 $
Add to cart 
Summer radishes of all colors, going from white to purple, and including more classic red ones. Some are pinker, other spicier. Ideal for indecisive people. The diversity will look great in a plate and will inevitably impress your guests.
Package: 125 seeds
3,55 $
Read more 
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
3,70 $
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
3,70 $
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
3,70 $
Add to cart 
** CANNOT BE SHIPPED OUT OF CANADA **
KEEP REFRIGERATED AS SOON AS RECEIVED AND UNTIL PLANTING TIME!
Plant between October and December, or between April and May. Vigorous and productive perennials, Chinese artichokes grow small tubers that taste somewhere between hazelnuts and water chestnuts. Very hardy in the Quebec climate, even though it comes from China. Harvest when the leaves have wilted at the end of the season.Package: 5-6 tubers.
Germination rate: 100%
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.
3,55 $
Read more 
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
3,55 $
Add to cart 
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
3,55 $
Read more 
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
3,55 $
Read more 
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
3,70 $
Add to cart
Reviews
There are no reviews yet.