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Basil is an aromatic culinary plant from the Lamiaceae family.
As real fans of this plant, we have quite a collection. In addition to Green Basil,
Marseille Basil and Italian Basil, we have a delicious Thai Basil, which is used in
Asian cuisine to provide a spicy flavor similar to that of tarragon or anise. We also
have Lemon Basil, originating from India where it is considered sacred, which is widely
used in Mediterranean cuisine to provide a fresh lemony tarragon flavor. Finally, we also
have a superb Cinnamon Basil, originating from South America and providing a touch of originality
with its "sweet-savory" flavor, not forgetting the wonderful Purple Basil, which has the same taste
as Green Basil but with very decorative foliage.
Sea Purslane, also known as Sea Orache or Sea Spinach, is a plant from
the Amaranthaceae family, which grows in coastal environments. Its leaves are small with a
silvery-gray color that shines almost like crystals in the sun. Its salty taste and crunchy
texture make this a refreshing plant ideal for adding to salads in summer. This plant can also be
cooked, just like spinach, to be served with fish or shellfish.
The Oyster Leaf, also known as the Oyster Plant, belongs to the Boraginaceae family.
As its name suggests, this plant, which occurs naturally on the coast, has a very strong oyster
taste. Ideal for those who can't bear the thought of eating a living mollusc!
Its leaves are a very popular cooking ingredient to accompany fish and shellfish.
Kale is a curly cabbage from the Brassicaceae family. In France, it was used in the Middle Ages and
is actually one of the oldest cabbages in Europe! However, it disappeared for several years before
experiencing a revival due to its nutritional benefits. Who hasn't heard about the famous "The Kale
Project", created by Kristen Beddard to re-acquaint people with this wonderful forgotten vegetable?
Given the nutrient profile of Kale (iron, fiber, vitamins A, C and K, calcium, potassium, etc.), it
could be considered a real anti-aging, anti-cholesterol and antioxidant hit.
As an ingredient, Kale can be enjoyed raw or cooked, in soups, sauces, stir-fried, as chips, steamed…it's impossible to get bored of it!
Amaranth, also known as Chinese Spinach, belongs to the Amaranthaceae family. Grown mainly
in south-west Asia, Amaranth is largely unknown in Europe for its foliage, and yet its young
shoots have many health benefits.
Eaten raw in salads, its leaves are sweet and crunchy, and give a beautiful touch of color to your dish. Amaranth can also be cooked. For example, its leaves are delicious sautéed in garlic. Be careful not to overcook it, otherwise it will lose its crunchiness. Served on a bed of rice, it gives the rice a lovely pink tint.
Sorrel is an aromatic herb from the Polygonaceae family.
A very decorative ingredient, it can be used in salads or cooked like spinach.
Its leaves are thinner and its taste tangier than Green Dock.
Red-Veined Dock is known for its high carotene content (antioxidant) but it is also one of the best vegetables in terms of its high content of vitamin C, vitamin A and iron. No wonder then that it was widely consumed by the Egyptians, the Greeks and then by the Romans!
The Ice Plant (Mesembryanthemum crystallinum) is a plant from the Aizoaceae family,
originating from south-east Africa. Its leaves are edible, either cooked like spinach
or raw in salads. They have a salty taste somewhat similar to samphire.
Belonging to the Brassicaceae family, mustard plants can be grown for their seeds. For example,
brown mustard seeds are used to make Dijon mustard. However, we mainly harvest their beautiful
brown leaves and stems.
It is said that mustard was widely consumed in the Middle Ages as an accompaniment for meat, sometimes to hide the rotten taste! In terms of its composition, this plant has a high concentration of vitamin C, which gives it anti-fatigue properties, meaning that regular consumption can strengthen the immune system.
Mustard leaves can be eaten raw in salad (watch out: it stings!) or cooked like spinach to accompany fish, game or poultry. We recommend that you add a pinch of sugar to your dishes to sweeten the acidity of the mustard.
Also known as Perilla, Japanese Shiso belongs to the Lamiaceae family.
It is a Japanese plant that has existed in Asia since ancient times. From the same family
as mint, this plant adapts very well to the European climate. Varieties include Green Shiso,
Purple Shiso, but, also, a rarer two-colored, green and purple Shiso. This plant is decorative,
aromatic and medicinal all at the same time. It can be eaten in salads, cooked with rice or pasta,
tempura-fried, used in juices, oils, or herbal teas, in powder or sprout form, even Shiso buds can
be eaten! This plant is definitely worth a try.
The Chinese Chive is an Asian herbaceous plant from the Amaryllidaceae family.
It is an aromatic culinary plant with a strong flavor, similar to that of garlic but slightly milder.
As an ingredient, it can be used raw in salads, but also cooked in omelette and soups or stir-fried.... The leaves and flowers both have an important place in Asian cuisine.
Lemon Grass is an aromatic plant from the Poaceae family.
It is grown for its stems and leaves, which have a strong lemon flavor. Its high concentration of Citronellol makes it a known medicinal plant.
Originating from south-east Asia, it is used widely in Thai, Cambodian, Vietnamese and Indonesian cuisine…It is often used ground or finely chopped to flavor soups, meat, curries or fish.
Winter Purslane, also known as "chicken plant", is a plant from the
Portulacaceae family. Its leaves look like those of Lamb's Lettuce. It can be used in
salads or cooked in soups. It has a slightly tangy and peppery taste, and its leaves
are bursting with sap. It is often cooked like spinach but, whatever the method of
cooking, it must be cooked for a very short time so that the Purslane remains crunchy
and doesn't lose its nutritional properties. Winter Purslane is the basis of the
"Cretan/Mediterranean diet" because of its health benefits: it would be perfect for
lowering cholesterol. During the reign of Louis XIV in France, his gardener recommended
Purslane to the king because of its various benefits.
This lovely bell-shaped pepper is part of the Solanaceae family and is also known as the
Christmas Bell or Peri Peri. Originating from South America, it is thought that it was brought
back from Brazil by the Portuguese in the 18th century. In addition to its very decorative
appearance, this pepper is distinguishable by its very mild, sweet taste.
It can be eaten green or red, but we recommend that you remove the seeds before eating it. We have tried several recipes and our favorites are fried peppers served with coarse salt (like in Galicia, Spain), feta-stuffed peppers baked in the oven, or green chili jam. When it is dried, this pepper can also be powdered and preserved.
Watercress, or Nasturtium officinale, is a species of edible plant that belongs to the
Brassicaceae family and grows in water. The peppery taste of this cress is somewhat similar
to that of white radish. It can be chopped and used in the same way as parsley in salads, soups,
purées and on roast potatoes.
The so-called watercress sauce is made from watercress, mixed with hard-boiled eggs, vinegar and oil.
As with all members of the Brassicaceae family, this plant is excellent for our health. It has a high antioxidant content and protects our cells from aging and oxidation.
Bok Choy is a Chinese cabbage from the Brassicaceae family. Its stems and leaves can be eaten.
Pak Choi has green stems whereas Bok Choy has white stems Some people compare Bok Choy to Chard,
but its leaves are not stringy; they are tender and remain crunchy when cooked.
As an ingredient, Bok Choy is often stir-fried, braised or steamed. When stir-fried, Bok Choy goes well with sesame oil or garlic.
Also known as Purple Choy Sum, Hon Tsai Tai is a Chinese cabbage belonging to the Brassicaceae family.
Its purple stem makes a lovely contrast to its green leaves and yellow flowers, which can also be eaten
as buds. Its sweet taste will add a touch of mild mustard flavor to your salads. However, this plant can
also be used stir-fried with bacon and flavored mushrooms (a specialty in Hubei, China) or even cooked with
cream and served with pasta.
The pea belongs to the Leguminosae (Fabaceae) family. As for the snow pea, also known as
"mange tout", it has no inedible fibrous layer and, therefore, the entire pod can be eaten.
We love this plant because its many purple flowers look wonderful and attract lots of insects to our greenhouse.
Our variety is special because it has serrated edges, which look beautiful, and it remains crunchy when cooked unlike other varieties that lose their firmness. We also have a rather rare variety with pink edges, which is very decorative.