Assortment - Aromatics and condiments
This selection of 10 varieties of aromatic and condiment plants ensures that you'll have plants with numerous virtues available in the garden or on the balcony to add flavor to your dishes.
This assortment, ideal as a gift, allows gardeners to have essential seeds in the garden, while experimenting with a few new discoveries.
This selection includes :
This ancient variety, originally from Italy, offers an abundance of large, rounded, powerfully fragrant leaves. It is widely grown in gardens and kitchens.
It grows vigorously and adapts to a wide range of growing conditions.
This ancient variety has a rosette of wavy green leaves that are usually eaten raw in salads. Cooked in soups or sauces, their piquant flavor adds a pleasant kick to your dishes.
Arugula flowers attract pollinating insects, so don't hesitate to let a few plants go to seed!
This species forms clumps of round, thin, hollow leaves 15 to 25 cm long. Its pink, oniony flowers appear in abundance in early summer. If the plants are cut back before the seeds have set, a second bloom may appear at the end of the season.
This compact, upright variety produces an abundance of broad, thick, dark-green, highly aromatic ribs. The leaves are dark green, tender and finely chiselled.
This variety adapts to a wide range of growing conditions.
This very old spreading variety produces rounded, elongated green leaves and bright yellow and red flowers. Raw, the leaves and flowers can be used as a condiment. Cooked, the leaves lose their pungent flavor and analgesic effect and are used as a vegetable.
This variety produces small white or pale pink flowers and green, rounded, serrated foliage with a highly aromatic flavor. Coriander is highly appreciated and used in Asian cuisine.
This old variety has tender, very broad leaves that turn a dark red when cooked. They can be eaten raw or cooked like spinach.
Adapted to a wide range of growing conditions, this variety can reach heights of up to 3 m.
-Mizuna Purple Japanese mustard
This fast-growing variety is not very sensitive to cold. It produces curly green leaves with purple ribs offering a mild flavor when eaten young. Ideal for mescluns.
This variety is slow to bolt and produces an abundance of fragrant, dark-green leaves. Ideal for making fresh bouquets or flavoring everyday cooking.
This old variety produces simple, dark-green foliage. The presence of spots on the bags is due to the oil contained in the seeds.
