Tomato Saint Lucia is a beautiful late variety, huge, dark red, very productive. Heavy and thick flesh. The skin peels off very easily. Ideal for cooking. Sowing: March-April 50 seeds approximately
Tomato San Merzano is an elongated tomato, medium in size, with dense and firm flesh. Contains few seeds and juice. Traditionally used in Italy for pizzas. Sowing: March-April 50 seeds approximately
Tomato Striped Cavern is a pepper-shaped fruit, red striped with yellow, with hollow lodges, few seeds. Very good conservation. This variety tolerates humid summers, ideal for mid-mountain climates. Good performance for making stuffed tomatoes. Sowing: March-April 50 seeds approximately
New variety from Tom Wagner. Average productive mid-season tomato clusters, streaked yellow and purplish blue or even black. Really sweet and very sweet taste when the fruits are harvested very ripe. Sowing: March-April 50 seeds approximately
Travel Tomato is an amazing variety with 100 g fruits, almost divided into portions, with thick, juicy, and sweet flesh. To be eaten plain or in a salad. Early and productive variety. Sowing: March-April 50 seeds approximately
This variety is part of our Treasures of the Conservatory collection. Very rare variety available only at the conservatory. Huge late tomato, which can weigh up to 1 kg! Ribbed and slightly flattened, light red in color, not very sensitive to cracking and good conservation. Its taste is powerful and sweet, it is juicy, and lends itself for any culinary…
Pretty round squash, early, very productive. Fine, tender and melting flesh. Can be eaten in ratatouille, stuffed or in a gratin, like a classic zucchini. Sowing: April to June, until mid-July in the south 15 seeds approximately
This variety is part of our Treasures of the Conservatory collection. The real Potimarron was selected in our Conservatory in the 1980s from a batch of small pumpkins of all colors received from the island from Hokkaido. Everyone loves it for its dark yellow-orange flesh, thick, tender seeds, sweet, which has a very distinct taste of chestnut puree. Its skin…
Few people know about it! its foliage is eaten like flat-leaf parsley and the root is eaten grated raw or cooked in a pot on the fire, sautéed in small cubes or excellent in mash potatoes. Sowing: March-April 800 seeds approximately Back to the catalog in 2023
Local Variety of the Centre-Val de Loire Region Originally from St Benoît sur Loire, it is a white turnip in purple collar, which resists the cold well. Mystery that the Globe St Benoit turnip, which is hardly mentioned in the archives found by URGC. We participate in its preservation and reproduction by uniting our efforts to those of the URGC…
Monstrous spinach from Viroflay is a very old variety of spinach, rustic and precocious. As its name suggests, its leaves are very wide, fleshy. Spinach is a valuable leafy vegetable in the winter, when green vegetables are scarce, it is remineralising, anti-anaemia (iron) and rich in vitamins! Sowing: March to April or August to September about 400 seeds
Juicy and sweet, it is very refreshing. Excellent as an accompaniment to fruit salads or to make translucent blood red jam! Sowing: April to May about 15 seeds
Originally from Jamaica, its flesh is sweet and without bitterness. Excellent raw in vinaigrette or with tomatoes. You can cook quarters in a pan by adding butter or oil, tomatoes, onions, garlic, bouquet garni. Sowing: March to May 15 seeds approximately
Very productive variety, abundant juice and very sweet, ideal for children. With its excellent taste quality, it is ideal cooked in a salad. To be pruned well. Sowing: March-April 50 seeds approximately
White Mirabelle Tomato early variety produces mass clusters of 5 g fruit, juicy, with a tangy taste. To be cooked with, for example, tomatillos, aubergines, peppers, peppers, onions and coriander. Sowing: March-April 50 seeds approximately
Non-runner. When ripe, it looks like a cake, more or less flat. Cream flesh, thick, firm, slightly floury, not very sweet with a slight taste of artichoke hearts. Eat cold with vinaigrette or make delicious lasagna. Sowing: April to May 15 seeds approximately
Very old variety of Winter Radish described by Vilmorin & Andrieux in 1885. Black, round root, with rapid growth. Its white flesh is very firm and very fragrant. Frost resistant. Very good conservation. Sowing: June to August 400 seeds approximately
Like all Beefheart tomatoes, it is very fleshy and has few seeds. Its color is yellow-orange. Late variety, fruits from 300 to 400 gr with juicy flesh, sweet, without acidity and very fragrant. Sowing: March-April 50 seeds approximately
Local variety of the Centre-Val de Loire Region Very old variety of beet with yellow skin and white flesh, rounded at the ends. Formerly fodder, it is appreciated by cooks: slightly sweet, taste more subtle than red, very crunchy texture. Obtained in 1853 by M. Vilmorin on the Domaine des Barres in the Loiret from the Yellow variety of Germany.…
Yellow Pear Tomato forms bunches of William pear-shaped mini tomatoes, slightly acidulous, productive, do not prune. As a garnish, skewers, cocktails. To chew nature! Sowing: March-April 50 seeds approximately
Mid-season variety, fruits from 80 to 100 g. Andean Horned type. Pepper-shaped tomato with firm flesh and a slightly fruity and tangy taste. To be eaten in salads and coulis. Sowing: March-April 50 seeds approximately
Late North American variety, productive, giving large cubic fruits, dark red, with firm, thick flesh, and a mild and sweet flavor. Excellent! Sowing: February to April 30 seeds approximately
Non-runner, traditional semi-early variety, productive, dark green elongated fruits, marbled with light green. To be consumed young. White flesh, fine, good quality. Sowing: April to May 15 seeds approximately
Non-runner, early and productive zucchini variety. Its size is that of a classic long zucchini, but its skin is a beautiful pure yellow, and its creamy yellow flesh is tender. Harvest young. Sowing: April to June, until mid-July in the south 15 seeds approximately
This “Grisette de Provence” is consumed young. White flesh, fine, very tender, excellent... Do not overcook it so that it remains a bit crunchy. Mid-early. Remarkable yield. Sowing: April to June, until mid-July in the south 15 seeds approximately
