Assortment - Spring seeds
Immerse yourself in springtime abundance and create a flourishing garden with this assortment of 10 carefully selected varieties, ideal for the first sowings of spring. These easy-to-grow and easy-to-maintain varieties will bring an explosion of unique colors and flavors to enrich your vegetable garden and enable generous, diversified harvests.
Spring Seeds are sown from March to September, depending on the variety.
Varieties for Spring Seeds
This assortment includes :
This variety, well adapted to heavy soils, produces roots up to 30 cm long, with a strong red color and sweet flavor, and excellent keeping qualities.
-Verte de Milan"/"Black Beauty" zucchini
This old, highly productive variety offers an abundance of elongated fruits, best eaten before they reach over 15 cm. Their dark green skin encloses delicious, sweet flesh.
-Butternut Nutterbutter Moschata squash
This butternut variety, selected for its earliness and resistance to mildew, produces fruits around 17 cm long and weighing 1 to 1.8 kg, with a delicious nutty flavor.
-Tagetes - La Ribera Indian Rose
This fragrant, edible, tinctorial and medicinal variety, from 1 to 1.5 m tall, offers cut foliage and an abundance of double and sometimes single flowers, 7 to 10 cm in diameter and in shades of orange and yellow.
-Sweet Pepper / "Cubanelle" Pepper
This ancient variety, very popular as a frying bell pepper, continually produces an abundance of thin-skinned, green-yellow then orange-red fruits when ripe. The flesh is thick and sweet, with an incomparable flavor.
This old, highly productive French variety produces an abundance of delicious, soft, oval berries weighing 20 to 40g. They contain few seeds and are ideal for salads and preserves.
This very old variety offers "beef-flesh" type fruits, up to 1 kg, with yellow skin marbled with red. The flesh is reminiscent of pineapple, contains few seeds and has a rich, sweet flavor.
This vigorous variety produces sturdy, upright stems topped by sumptuous double flowers in colors ranging from white and pink to salmon and yellow.
This ancient, hardy variety produces a rosette of delicious, wavy green leaves with a delicately peppery taste. Eaten raw or cooked, they will enhance any dish.
This very old variety, poorly adapted to the heat of summer, has a rosette of rounded pale-green leaves, strongly speckled with burgundy red, with a highly appreciated flavor.
The peripheral leaves can be cut off, one by one, as needed. New ones develop after successive harvests.
