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  • Cyclanthère (Cyclanthera pedata) Graines
  • Passiflora quadrangularis (Barbadine, Grenadille Géante) Graines
  • Ginkgo biloba (Arbre aux quarante écus) Jeune Plant
  • Estragon de Russie (Artemisia dracunculus) Graines
  • Fraise des bois 'Yellow Wonder' (blanche) Plant
    Fragaria vesca 'Yellow Wonder' (Alpine Strawberry) Plants
    Yellow Wonder Strawberry is a unusual very hardy variety. The fruit is a pale yellow at full ripe and soft, sweeter than the red varieties. There is a strong wild aroma as well. The fruits of this strawberry are smaller than those of conventional varieties but their very sweet flavor will not disappoint. This alpine variety, does not produce stolons and is propagated only by seed. In addition, this strawberry by its unusual color, has the distinction of not being eaten by birds.
  • Tabac Géant Sylvestre (Nicotiana sylvestris) Graines
  • Salsifis cultivé (Tragopogon porrifolius) Graines
    Common Salsify, Oyster Plant (Tragopogon porrifolius) Seeds
    Common salsify (Tragopogon porrifolius) also called "Oyster plant", "Vegetable oyster" or "Jerusalem star" is a plant of the Asteraceae family, cultivated for its root eaten as a vegetable. Today, salsify is practically no longer cultivated. Salsify sold in markets is often the salsify (Scorzonera hispanica). The roots of Tragopogon porrifolius are fleshy, smooth, yellowish and about 20 cm long. They have a sweet taste and are eaten cooked in various ways: fried stew, salad, the bechamel sauce. Young leaves can be eaten raw in salads. For its culture, salsify prefer a loose and fresh deep earth. Propagation is by seed in spring, from March to May Harvesting can be done about seven months after planting in October and throughout the winter.
  • Hibiscus sabdariffa (Roselle, Bissap) Plant
  • Garlic, Bear's (Allium ursinum) Seeds
    Allium ursinum (Bear's Garlic) is a perennial herbaceous plant of the Alliaceae family. It is a plant of fresh and shaded undergrowth, with white flowers from 20 to 50 cm in height. When its foliage is slightly wrinkled, it gives off a strong characteristic smell of garlic. The leaves appear in February-March and the flowers from April to June. The harvest period ends with the first flowers. It has been widely used in Europe and Asia. You can eat its bulb and leaves as a vegetable or condiment. It is excellent raw in salads. Its leaves are prepared in the form of pesto, soup or as a spice in salads, herbal teas. It can be cooked like spinach, eaten on toast with quark, or even in plain yoghurt. We finally make a seasoned butter for grilling. Wild garlic is a very old medicinal plant known to the Celts and Germans. Remains have been found in Neolithic dwellings. In recent years, it has regained popularity due to its high vitamin C content and weight-loss properties.
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