Allium fistulosum

Cibol, Welsh onion, Japanese bunching onion, bunching onion are all different names of this perennial onion. Extremely cold-hardy and prolific, it deserves a spot in a permaculture garden. It requires very little attention but will give you entire satisfaction.

It produces non-bulbing green stalks, with a flavor between leek and common onion. It can be cultivated all season long and even late in fall. Originally from China, it was naturalized throughout Europe and North America. Early settlers grew this plant in their gardens. The variety we offer comes from Miracle Farm.

Pkt : 200 seeds.

Indeterminate.

Never did I see it with my own eyes, but it is said there is a striking similarity between this tomato and the animal anatomy.

This middle-sized beefsteak tomato has a rich taste, and a right balance between juice and 'meat'. The latter resembles the flesh of the Oxheart tomato. We're in for play on words with this one.

Pkt : 35 seeds.

Scorzonera hispanica

Black salsify or Spanish salsify is a vegetable cultivated for its long black skin taproot. The name Scorzonera derives from the Italian scorza (bark) and nera (black). As we can guess from its yellow flowers, the plant belongs to the Asteraceae family.

The leaves are edible too and the flowers can be eaten before they open, like small broccolis. The white flesh root may be harvested during the first or second year. To give its full potential, the plant needs to develop with enough soil profundity.

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.