We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
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.
Earth-nut Pea (Lathyrus tuberosus) is a perennial plant of the family Fabaceae. Also known as "tuberous Peas", this plant is native to Europe and temperate Asia is grown as a root vegetable at least since the 17th century for its delicious edible tuber. This perennial has climbing stems that can measure between 50 and 120 cm. Leaves ending in tendrils. Flowers, pink, grouped by 3-5 in the axils of leaves bloom from June to August and are both very decorative and very fragrant. Easy to grow, the Earth-nut Pea seed sowing is carried in spring with a seed spacing of 40 to 50 cm. It is advisable to make a mounding during the season to help with the harvest.
La livraison en France est offerte dès 49€ d'achat !We ship all over Europe !
Visit our store 
Workshops & Events 
