This rustic, cold-resistant variety is ideal for winter harvests. These leeks have a large, medium-length cask with bluish foliage. Essential in soup, leeks can also be eaten in salads, pies or gratins.

The Chinese chives are a very fragrant aromatic plant with a taste similar to that of garlic. Its chiseled leaves complement traditional Chinese cuisine.

Traditional variety, semi-late, forming beautiful apples 15 to 20 cm in diameter. Calabrese Natalino broccoli cabbage has a very fine flavour and is very rich in vitamin C.

This variety will give you beautiful cauliflowers very white, round and regular. It is cold-resistant and is recommended for winter harvests.

This very productive variety (4 to 6 kg of dry matter for 10m2) is very interesting for forage because it is rich in dry extract. The dietary qualities of kale are remarkable because it is rich in Azote, Calcium and Phosphorus.

This mixture will give you beautiful flowers in bright and varied colors in warm tones (orange-reddish).

This mixture consists of red and yellow peppers, about twenty cm long, with crisp flesh and a fresh taste. Essential ingredients of ratatouille, these large fruits are also excellent in salads

Broccoli is also perfect in small flanks to accompany roasts.

The worry is a pretty, easy-to-maintain flower, which sows in spring and blooms until the frosts. Very useful in the vegetable garden, the concern attracts pollinating insects and repels certain parasites such as white flies and aphids. Annual flower.

So-called "fat" lettuce because of its thick leaves, with an almost sweet flavour. Very resistant to heat, it is very cultivated in the South.

As the name suggests, this single-stemmed variety will give you a huge yellow flower sometimes up to 30 cm in diameter and whose flowering lasts until autumn. Sunflowers with their bright colors and long flowering will embellish your tall massifs and other flowering groups.

Known for a very long time and widespread in the noon, thyme is inseparable from the traditions and cuisine of southern Europe. It is essential for flavouring short broths, sauces and marinades and flavouring grilled meats and salads