Assortment - Older varieties
Discover our assortment of 10 ancient varieties, inherited from previous generations. These seeds, the result of hundreds of years of meticulous selection by farmers the world over, reveal a rich genetic heritage and are highly adaptable to a variety of growing conditions. Sowing seeds of old varieties in your garden means preserving a precious living natural heritage, and enjoying vegetables with flavors and characteristics often lost to modern standardized agriculture.
Mon potager de variétés anciennes seeds are sown from January to October, depending on the variety.
Varieties for Mon potager de variétés anciennes
This assortment includes :
This old-fashioned, very runny variety produces 2 to 4 blue-gray fruits weighing 4 to 8 kg. Their thick, dense, orange-yellow flesh has a mild, low-sugar flavor. They keep for 3 to 6 months.
This highly productive French variety, from the Nice region, produces bunches of 3 to 4 pear-shaped fruits, more or less ribbed on their upper half, weighing 200 to 300g. The flesh is very dense, with excellent flavor and few seeds.
This old, vigorous variety produces beautiful fruits, red when ripe, weighing around 400 g, 15 cm long and 7 to 8 cm wide. It was grown in the Lagnes region of Vaucluse in the 50s and 60s by a number of growers. Various archives in Vilmorin-Andrieux's Les Plantes Potagères describe a "Piment doux d'Espagne" very similar to this variety, and it is possible that it originated in Spain.
This ancient Italian variety produces a large number of fruits, best eaten before they reach 20 cm. Their dark-green skin, streaked with lighter shades, encloses a tender, white flesh that is much appreciated. It is mentioned as early as 1820 as having been sent to the Duc d'Orléans, and again in 1826 in Le Bon Jardinier by Pons-Augustin Alletz.
This hardy, slow-growing variety, originally from England and introduced in 1890 by Clarence Webb, produces a large, almost flat head with light-green, slightly blistered leaves reminiscent of cabbage. They have a crunchy texture and good flavor.
This old Swiss variety produces round, flat, dark purple bulbs. They have a mild flavor and can be eaten raw or cooked. They keep well and are ideal for braiding.
This old Italian variety is vigorous in growth. It offers an abundance of large, intensely fragrant leaves, and is widely grown in gardens and kitchens.
This Mediterranean variety, also known as flat-leaf parsley, produces extremely fragrant aromatic and medicinal foliage that is a must-have in the kitchen. The oil in the seeds may stain the bags.
This variety offers graceful, romantic double flowers in pink, lilac or white, sometimes with a black center and petals like crepe paper. It comes from a mutation discovered in Shirley, England in 1880 by William Wilks, in a corner of his garden close to a field of wild poppies.
This dye species, also known as woad, has been known since antiquity, and its use as a dye developed in Europe in the Middle Ages. It reached its apogee in France in the late 15th and 16th centuries, after which its use declined in favor of indigo imported from India, and ceased altogether with the invention of artificial indigo in 1897. This species can exceed 1 m in height, and in its second year produces a strong stem with numerous small yellow flowers, grouped in large decorative clusters.
