This traditional variety of large, dense apples is ideal for summer-autumn harvests. It keeps very well after harvest especially if you leave a few leaves at the base.

This very early and very productive variety will give you beautiful round leaves of excellent taste quality. Very resistant to cold and tolerant to disease, it is easy to succeed. The mash is excellent eaten in salad.

With excellent taste, this variety produces pretty white elongated apples at the heart. These salads are made either in the fall or the following spring. The chicory is ideal for salad.

This variety has very wide leaves that whiten naturally. It produces a tender chicory, without bitterness, when other salads no longer produce.

Cultivated for its very cut and toothed foliage, this wild chicory produces the famous "capuchin beard", much appreciated for its finesse and slight bitterness.

This variety, resistant to disease, is grown more easily than traditional varieties because it has no cover land. It gives beautiful, bright, colorful endives that don't become bitter.

This variety for traditional forcing (with cover soil), gives beautiful, dense and firm endives to eat raw in salads or cooked. ...

This variety produces beautiful, voluminous salads with a white heart. Cold-resistant and very heat-resistant, it is very easy to succeed.

This hardy variety, tolerating cold and humidity well, and therefore easy to achieve, gives beautiful salads with thick and crunchy leaves.  Escarole is eaten in salads but also braised or stewed.

Broccoli is eaten like cauliflower. It is also perfect in small flanks to accompany roasts.

A rustic and very productive variety, giving very large flat and firm apples, widely used for sauerkraut. It can easily be harvested until early winter.

The white chives are a perennial aromatic that produces many leaves, green in color, 20 to 25 cm long. Early, it loses its leaves in winter but grows back in the spring. It is easy to grow, productive and even decorative.