{"title":"Herbs","description":"\u003cstrong\u003e1k = 1,000 seeds\u003c\/strong\u003e","products":[{"product_id":"semences-fenugrec-biologiques","title":"Fenugreek","description":"\u003cp\u003e\u003cem\u003eTrigonella foenum-graecum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA plant of dizzying antiquity — more than six thousand years of continuous cultivation, seeds recovered from Egyptian tombs of the pharaonic era, mentioned by Hippocrates, present in the Ayurvedic pharmacopoeia since the dawn of Indian medicine. Its Latin name betrays its history in the Mediterranean basin: \u003cem\u003efoenum-graecum\u003c\/em\u003e, \"Greek hay\" — because the Romans cultivated it as horse feed. Today it is one of the most-consumed spices in the world, despite being relatively absent from Western kitchens: the aromatic soul of Indian curries, of Yemeni \u003cem\u003ehilbeh\u003c\/em\u003e, Ethiopian \u003cem\u003ehilbe\u003c\/em\u003e, and Bengali \u003cem\u003epanch phoron\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eA fun fact for food and chemistry lovers: the molecule responsible for its warm, sweet, slightly bitter aroma (sotolon) is exactly the same one that gives maple syrup its characteristic scent. That's why roasted fenugreek seeds smell strangely like a sugar shack — and it's also why they're used in artificial maple flavourings. The plant is doubly productive: tender leaves (Indian \u003cem\u003emethi\u003c\/em\u003e, classic in potato curries or pakoras), and seeds (lightly dry-toasted then ground, base of countless spice blends). The sprouted shoots are also edible, particularly nutritious, and give a delicious slightly-bitter microgreen for salads. As a legume, it fixes its own nitrogen and improves soil fertility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e fast, easy germination (5-10 days), low requirements, but timing depends on the intended use. For fresh leaves or microgreens, sow in succession in tight rows from spring to late August, harvest in 40-60 days — or just a few days for sprouts. For seed harvest (90-110 days), sow early as soon as the soil can be worked and give the plant its full season; pods form in summer, yellow in September, and are picked once dry on the plant. Thresh the pods in a cloth bag to release the small angular golden-yellow seeds.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Largely self-pollinating; low crossing risk.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 40-60 days for leaves, 90-110 days for seeds.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary, well-drained soil, neutral to slightly alkaline. Nitrogen-fixing legume: low fertilization needs. Thin to 10-15 cm for seed harvest, denser for leaves.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (May in Québec) for seed harvest, or in successive sowings until August for leaves and microgreens.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":41714939461804,"sku":"GC-O-FENUGR-800","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":41397997338796,"sku":"GC-O-FENUGR-4K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":41714939494572,"sku":"GC-O-FENUGR-20K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"100000","offer_id":42909875110060,"sku":"GC-O-FENUGR-100K","price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fenugreek_baefad41-d879-4968-a774-7973a424d1a3.jpg?v=1698701343"},{"product_id":"semences-persil-italien-biologiques","title":"Italian Flat-Leaf Parsley","description":"\u003cp\u003e\u003cem\u003ePetroselinum crispum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most ubiquitous herb in Western cuisine, and by far one of the most ancient — already cultivated by the Greeks and Romans, it carried considerable symbolic weight in antiquity: crown of the victors at the Isthmian Games, funeral flower associated with Persephone and the kingdom of the dead. Its Latin name \u003cem\u003ePetroselinum\u003c\/em\u003e means \"rock celery,\" evoking the wild habitat of its Mediterranean ancestor, clinging to the limestone cliffs of southern Europe.\u003c\/p\u003e\n\u003cp\u003eThe flat-leaf variety — also called Italian or Neapolitan — is the unanimous choice of professional cooks: broad, flat, glossy dark-green leaves, and above all a sharper, more complex, peppery flavour than curly parsley (which has long served mainly as edible decoration). Chopped raw at the last minute, it is the soul of Milanese gremolata, Lebanese tabbouleh, Provençal persillade, Italian salsa verde, of a thousand soups, of every basil-less pesto. Cooked, it loses a little of its bite but stays indispensable in broths, stews and compound butters. Garden bonus: its second-year flowers attract a crowd of beneficial insects valuable to the vegetable garden — parasitic wasps, hoverflies, ladybugs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e parsley is famous for its slow germination — an old English saying claims it \"goes down to the devil seven times before coming up.\" To speed things along, soak the seeds 24 hours in warm water before sowing, then keep the soil constantly moist for the three weeks the seedlings take to emerge. Biennial, though most gardeners grow it as an annual; under a good mulch it often survives the Québec winter and starts up vigorously the next spring before bolting in June, completing the cycle for seed saving.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial. Insect-pollinated; crosses with other nearby parsleys — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-45 cm in the first year.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70-90 days for full harvest; first usable leaves at 6 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade (appreciates some shade in summer heat).\u003c\/li\u003e\n\u003cli\u003eRich, cool, well-drained soil. Space plants 20-25 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April-May in Québec), or start indoors 6-8 weeks before transplanting to compensate for slow germination. Harvest outer stems and leave the heart, as with chard or lettuce.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":42760799813804,"sku":"GC-O-PARFIT-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42760799846572,"sku":"GC-O-PARFIT-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42760799879340,"sku":"GC-O-PARFIT-10K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":44189773267116,"sku":"GC-O-PARFIT-50K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/italianparsley_9fca1ca2-29f1-4440-ba26-0f16af920d06.jpg?v=1698701461"},{"product_id":"semences-aneth-biologique","title":"Dill","description":"\u003cp\u003e\u003cem\u003eAnethum graveolens.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn herb of literally biblical antiquity — cultivated in pharaonic Egypt more than 5,000 years ago, distributed to Roman gladiators as a symbol of courage and victory, ordered by Charlemagne for the royal Carolingian gardens (that same famous \u003cem\u003eCapitulare De Villis\u003c\/em\u003e), and present alongside humanity through nearly all written history. The name itself is ancient: \u003cem\u003eanethon\u003c\/em\u003e in Greek, taken up as \u003cem\u003eanethum\u003c\/em\u003e by the Romans. In the Middle Ages it was also credited with protective virtues against witchcraft — a few dried leaves were tucked into cradles and over doorways to ward off evil influences.\u003c\/p\u003e\n\u003cp\u003eAn annual plant 60 cm to 1.2 m tall, airy and light in habit, with finely cut blue-green plumed foliage that takes on silver-grey tones at maturity, crowned in summer by flat umbels of small golden-yellow flowers that delight hoverflies and parasitic wasps — beneficial insects valuable to the vegetable garden. Everything is edible and useful: fresh leaves (the English \u003cem\u003edill weed\u003c\/em\u003e) chopped generously into cucumber pickling brines (the famous North American dill pickles), onto Scandinavian cured salmon (\u003cem\u003egravlax\u003c\/em\u003e), in Russian and Ukrainian borscht, on new butter potatoes, in Greek tzatziki, Indian raita; and mature seeds, more pungent and warmer than the leaves, dry-toasted in a pan for pickling brines, seeded breads, and spice blends. Garden bonus: an excellent companion to cucumber and the brassicas, whose pollinators it attracts and (it's said) whose pests it confuses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Dill hates being moved — it develops a fragile taproot that breaks during transplanting. Direct-sow in place only, as soon as the soil can be worked (May in Québec), then new windows every 3-4 weeks to stretch the fresh-leaf harvest through summer. For seed harvest, aim for a single early-spring sowing and let the plant flower and seed over 90-100 days; collect the browned umbels at the end of summer before they scatter in the wind. The plant self-seeds generously once established — a single sowing often gives volunteer dill in the garden for years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated; crosses very little with other umbellifers in the garden — low crossing risk for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 cm to 1.2 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 40-50 days for leaves, 90-100 days for seeds.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich, well-drained soil. Tolerates drought well once established. Thin to 20-25 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (May in Québec), in successive rows every 3-4 weeks for leaves, or a single spring sowing for seed harvest. Self-seeds generously.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100 Pre-purchase","offer_id":38053738381484,"sku":"GC-O-DILL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"500 Pre-purchase","offer_id":41389174030508,"sku":"GC-O-DILL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2.5k Pre-purchase","offer_id":41389174063276,"sku":"GC-O-DILL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44208463675564,"sku":"GC-O-DILL-25K","price":42.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/heradill_9b2ee482-800f-4063-b5dd-b1bb5db6ec4f.jpg?v=1698701328"},{"product_id":"semences-ciboulette-ail-biologiques","title":"Garlic Chives","description":"\u003cp\u003e\u003cem\u003eAllium tuberosum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Asian cousin of common chives, and one of the most essential aromatic herbs in all of Far Eastern cuisine. Native to the steppes of northern China, Mongolia and Siberia, garlic chives have been cultivated for at least 3,000 years — already mentioned in the \u003cem\u003eShijing\u003c\/em\u003e, the Book of Odes, one of the oldest Chinese classics, compiled between the 11th and 7th century BCE. Botanically it is an entirely distinct species from common chives: same genus, but different species — hence important differences in appearance, flavour and use.\u003c\/p\u003e\n\u003cp\u003eThree essential distinctions: the leaves are flat like blades of grass (not round and hollow like a tube), the flavour is distinctly garlicky (not oniony), and the flowers are white and star-shaped (not pink-purple pompoms). Three plants, three personalities within the same great Alliaceae family.\u003c\/p\u003e\n\u003cp\u003eA perennial forming a dense clump 30-40 cm tall, with flat thin bright-green leaves 4-6 mm wide, supple and tender in texture. In late summer (August-September), long flower stalks rise above the foliage, bearing umbels of small white star-shaped flowers, lightly scented and particularly attractive to bees.\u003c\/p\u003e\n\u003cp\u003eFlavour: delicate garlic with a green-onion note and a slight herbaceous touch, much milder than raw garlic from a bulb, with a longer aromatic presence in the mouth. A thousand essential uses in Asian cooking: chopped leaves cooked as a filling in Chinese or Japanese steamed dumplings; wok-stirred with scrambled eggs; folded generously into Korean \u003cem\u003ebuchujeon\u003c\/em\u003e pancakes; fermented into garlic-chive kimchi (\u003cem\u003ebuchu kimchi\u003c\/em\u003e); as a finishing garnish on a bowl of Vietnamese pho; or simply quick-sautéed in sesame oil with garlic and soy sauce as a Korean \u003cem\u003ebanchan\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eNote: the unopened flower buds are also delicious, sautéed like the leaves. And after flowering, the seeds can be used as a spice (concentrated garlic flavour).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e A particularly hardy perennial in Québec (zones 3 to 9), establishing itself for decades once settled in. Start indoors 8-10 weeks before transplanting in mid-May; seeds germinate slowly (14-21 days) and initial growth is slow. Patience required: in the first year you harvest little, in the second the clump thickens, and from the third year on you have abundant production. Cut leaves 5 cm above the ground as needed throughout the season — the plant regrows quickly. Important quirk: garlic chives self-seed generously and can become invasive in the garden; to prevent this, cut the flowers before seed formation (or harvest the flowers before they seed — they're edible separately). A renowned companion plant in the vegetable garden: effectively repels carrot fly, aphids, and certain soil nematodes, making it an excellent neighbour for carrots, tomatoes and roses.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial, zone 3. Insect-pollinated; does NOT cross with common chives (different species). Self-seeds generously.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-40 cm (foliage), 50-60 cm with flower stalks.\u003c\/li\u003e\n\u003cli\u003eFlowering: August to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, moderately rich soil. Very low requirements.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8-10 weeks before transplanting in mid-May, or direct-sow early May in Québec. Cut flowers before they seed to prevent spread.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42588397011116,"sku":"GC-O-CHIGAR-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42588397043884,"sku":"GC-O-CHIGAR-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42588397076652,"sku":"GC-O-CHIGAR-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":43038297850028,"sku":"GC-O-CHIGAR-25K","price":36.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/polyvitchives_db9110b5-4259-4c98-b01f-baa577de4c0a.jpg?v=1698701356"},{"product_id":"semences-thym-biologiques","title":"Thyme","description":"\u003cp\u003e\u003cem\u003eThymus vulgaris.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCommon thyme is an emblematic aromatic plant of sun-drenched gardens and Mediterranean landscapes. A small shrub with fine evergreen leaves, it forms compact tufts with a powerful, warm and comforting fragrance. At the slightest touch, its branches release an intense aroma blending woody, resinous and lightly citrus notes.\u003c\/p\u003e\n\u003cp\u003eThrough summer, thyme covers itself in a multitude of small pink to mauve flowers that draw bees and pollinators, transforming the garden into a space humming with life. Drought-tolerant and undemanding, it thrives in poor rocky soils, where it brings a natural and authentic touch.\u003c\/p\u003e\n\u003cp\u003eSince antiquity, thyme has been valued as much for its culinary qualities as for its medicinal properties. In the kitchen, it perfumes soups, vegetables, grilled meats and sauces with an incomparable aromatic depth. As an infusion or traditional remedy, it is recognized for its comforting and purifying virtues.\u003c\/p\u003e\n\u003cp\u003eAt once rustic, elegant and generous, thyme embodies the simplicity of essential plants. Its fragrance evokes sun-baked hillsides, wild gardens and family kitchens where fresh herbs give soul and warmth to meals.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003ePerennial plant that attracts bees.\u003c\/li\u003e\n\u003cli\u003eGrows to ~15-25 cm (6-10\") in ~90 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":41389237502124,"sku":"GC-O-THYME-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41389237534892,"sku":"GC-O-THYME-2000","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":38053752930476,"sku":"GC-O-THYME-10000","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":42547468435628,"sku":"GC-O-THYME-50K","price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/thyme.jpg?v=1664221129"},{"product_id":"semences-basilic-genois-biologiques","title":"Genovese Basil","description":"\u003cp\u003e\u003cem\u003eOcimum basilicum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe basil par excellence — the basil of classical Italian cooking, and the variety used to make authentic \u003cem\u003epesto alla genovese\u003c\/em\u003e, that emerald-green condiment born in the Genoa region (\u003cem\u003eGenova\u003c\/em\u003e in Italian) that Italy now protects under a designation of origin (\u003cem\u003eBasilico Genovese DOP\u003c\/em\u003e). But basil's history is far older and far broader: the plant is native to India, where it has been cultivated for about 5,000 years, and holds particular religious importance in the Hindu tradition (under a related species, \u003cem\u003eOcimum tenuiflorum\u003c\/em\u003e, the sacred \u003cem\u003etulsi\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp\u003eIts name comes from the Greek \u003cem\u003ebasilikos\u003c\/em\u003e, meaning \"royal\" or \"of the king,\" derived from \u003cem\u003ebasileus\u003c\/em\u003e, \"king\" — probably because it was used in royal anointings and the perfumed baths of Byzantine kings. The Greeks and Romans saw it as an ambiguous plant, both beneficial and unsettling; in certain contemporary Greek Orthodox churches it is still among the blessed herbs. In the Middle Ages it is one of the herbs of Charlemagne's \u003cem\u003eCapitulare De Villis\u003c\/em\u003e (c. 800), which ordered its cultivation in every garden of the royal estates.\u003c\/p\u003e\n\u003cp\u003eA compact, well-held plant 60-75 cm tall, forming a dense rounded crown of broad oval leaves in bright slightly glossy green, lightly bullate on the surface — it is this precise variety, with its large tender leaves and absence of bitterness, that the Italian pesto industry has selected over generations. Exceptional aroma, particularly rich in aromatic compounds (\u003cem\u003elinalool\u003c\/em\u003e, \u003cem\u003eeucalyptol\u003c\/em\u003e, \u003cem\u003eeugenol\u003c\/em\u003e) that give it simultaneous notes of clove, anise, mint and lemon — the most complex and rounded profile among the basils.\u003c\/p\u003e\n\u003cp\u003eObviously, first and foremost the pesto basil: fresh leaves crushed in a mortar (never in a blender, which oxidizes the chlorophyll and turns it brown and bitter) with garlic, sea salt, pine nuts, pecorino sardo, Parmesan and extra-virgin olive oil — the colour must stay a vibrant bright green, and the sauce a little grainy, never smooth like a purée. But also: whole leaves in \u003cem\u003ecaprese\u003c\/em\u003e with mozzarella di bufala and tomatoes; scattered fresh onto pizza margherita after baking; added at the end of cooking to a tomato sauce; infused with lemon and honey; or simply a few fresh leaves slipped into a summer tomato-and-mozzarella sandwich. A traditional garden companion to tomatoes — the pairing is as happy on the plate as it is in the bed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Basil is a heat-loving plant that hates cold — a plant exposed even to 8 °C can turn black and lose its leaves within hours. Start indoors 6-8 weeks before last frost, at 22-25 °C, ideally on a heat mat. Transplant only once nights have stabilized above 12 °C — in Québec, early-to-mid June depending on the region. Keep watering regular (don't let it dry out), but avoid water on the leaves in the evening, which promotes downy mildew (\u003cem\u003ePeronospora belbahrii\u003c\/em\u003e), a disease that has become very widespread in North America since the 2010s. To stimulate leaf production and delay flowering (the plant loses its aroma when it bolts), regularly pinch the tips of the main stems — the plant then branches laterally and stays productive longer. Harvest by cutting whole stems rather than picking leaf by leaf.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Tender annual. Insect-pollinated; crosses readily with other \u003cem\u003eOcimum basilicum\u003c\/em\u003e nearby (purple basil, lettuce-leaf basil, etc.) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-75 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65-75 days for first full-sized leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 25-30 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before last frost, at 22-25 °C. Transplant early-to-mid June once nights are above 12 °C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":38053769937068,"sku":"GC-O-BASGEN-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41473752236204,"sku":"GC-O-BASGEN-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41473752301740,"sku":"GC-O-BASGEN-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":41966647476396,"sku":"GC-O-BASGEN-25K","price":48.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/genovese_8dfc359b-f3c5-42ff-ba57-27654c05b025.jpg?v=1698701192"},{"product_id":"semences-coriandre-biologiques","title":"Cilantro (Coriander)","description":"\u003cp\u003e\u003cem\u003eCoriandrum sativum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCoriander is a bright, fragrant aromatic herb that brings freshness, exoticism and character both to the garden and to the kitchen. With its finely cut foliage in vivid green, it grows quickly and releases a unique perfume — at once lemony, vegetal and spicy — that leaves no one indifferent.\u003c\/p\u003e\n\u003cp\u003eIts tender leaves are prized in cuisines around the world, from Mexican dishes to Asian curries to Middle Eastern recipes, where they add a fresh, luminous note to the simplest as well as the most refined meals. As it bolts, coriander produces delicate white-and-faintly-pink umbel flowers, airy and bee-friendly, that draw in bees and pollinating insects.\u003c\/p\u003e\n\u003cp\u003eAt the end of its flowering come the round fragrant seeds, known as coriander seed. Their warm, slightly lemony flavour has been used for millennia in spice blends, marinades and traditional remedies.\u003c\/p\u003e\n\u003cp\u003eEasy to grow and generous, coriander loves sunny spots and well-drained soils. It brings to the vegetable garden a touch at once wild and refined, blending delicate beauty, intense fragrance and culinary richness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eLeafy annual plant.\u003c\/li\u003e\n\u003cli\u003eGrows to ~30-60 cm (1-2') in ~40-50 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42558834770092,"sku":"GC-O-CIL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42558834802860,"sku":"GC-O-CIL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42558834835628,"sku":"GC-O-CIL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44208474521772,"sku":"GC-O-CIL-25K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/coriander_bb8d7913-fd8b-432e-a7b3-9e8561dbc823.jpg?v=1698701297"},{"product_id":"semences-herbe-chat-biologiques","title":"Catnip","description":"\u003cp\u003e\u003cem\u003eNepeta cataria.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe herb with a thousand roles: for domestic cats first, who lose every shred of dignity the moment they smell it; but also for humans, who have made a calming tea from it since antiquity; and for gardeners, who appreciate its spectacular insect-repellent power. The scientific name \u003cem\u003eNepeta cataria\u003c\/em\u003e already says a lot: \u003cem\u003eNepeta\u003c\/em\u003e, according to Pliny the Elder, comes from the name of the Etruscan city Nepete (today's Nepi, in central Italy), where the plant was particularly abundant in antiquity; \u003cem\u003ecataria\u003c\/em\u003e derives from the Latin \u003cem\u003ecattus\u003c\/em\u003e (\"cat\"), for obvious reasons. A member of the Lamiaceae family (alongside mint, lemon balm and sage), catnip has been cultivated in Europe and Asia since antiquity. Dioscorides mentions it as a digestive and calming remedy, and European settlers brought it to North America in the 17th and 18th centuries, where it quickly escaped gardens to naturalize everywhere — including Québec, where it is still regularly encountered along country roads, on abandoned farms and in pastures.\u003c\/p\u003e\n\u003cp\u003eA robust perennial plant 60-90 cm tall, with the square stems characteristic of the Lamiaceae, and oval, toothed, slightly downy leaves in a soft silvery grey-green. In summer, spikes of small white flowers spotted purple draw bees and bumblebees in considerable numbers. The famous feline property comes from a particular volatile molecule, \u003cem\u003enepetalactone\u003c\/em\u003e, which curiously mimics feline pheromones — about 65 to 70% of adult cats react to it; for the others, it's genetic. Kittens under six months never react. The typical effect lasts 5-15 minutes: ecstatic rolling, compulsive rubbing, salivation, then a phase of gentle bliss — entirely harmless and non-addictive. A surprising fact: big cats react as well (lions, tigers, panthers). On the human side, a light infusion (1 teaspoon dried per cup, 5 minutes of steeping) has traditionally been used as a calming bedtime tea or for difficult digestions — at moderate doses, the effect is gentle, relaxing, with no particular psychoactivity. On the gardener's side, nepetalactone is also a potent natural mosquito repellent — a 2001 Iowa State University study measured it as up to ten times more effective than DEET (the synthetic compound in classic anti-mosquito products) at equal parts. A few crushed stems in a pocket, or rubbed on the skin, effectively chase off black flies and mosquitoes in hot weather — useful when you're working outdoors in summer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Don't confuse this with ornamental \"\u003cem\u003ecatmint\u003c\/em\u003e\" (\u003cem\u003eNepeta × faassenii\u003c\/em\u003e, \u003cem\u003eNepeta mussinii\u003c\/em\u003e), a cousin grown chiefly for its decorative blue flowers, which has no effect on cats. \u003cem\u003eNepeta cataria\u003c\/em\u003e is the real catnip. Start indoors 6-8 weeks before transplanting, or direct-sow in late May in Québec. Germination is capricious; the seeds benefit from cold stratification (two weeks in the freezer in a sealed bag) before sowing. Once established, the plant self-seeds generously (sometimes too generously) and stays perennial for decades. To harvest, cut the flowering stems at full bloom, tie them in bundles, hang them upside down in a shaded, dry, airy spot for 2-3 weeks, then strip the leaves into an airtight jar.\u003c\/p\u003e\n\u003cp\u003eNote: if you're growing this plant for a cat, it's best grown out of reach until harvest — otherwise the feline will trample, chew and flatten it to the ground long before you can harvest a single leaf.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial, zone 3. Insect-pollinated; crosses with other \u003cem\u003eNepeta\u003c\/em\u003e (rare in vegetable gardens) — low crossing risk.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm.\u003c\/li\u003e\n\u003cli\u003eFlowering: June to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, rather dry, moderately rich soil. Very low requirements; tolerates poor and stony soils.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before transplanting (cold-stratify 2 weeks beforehand), or direct-sow in late May. Abundant self-seeding once established.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":41424159768748,"sku":"JV-A-HERCHA-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41424159801516,"sku":"JV-A-HERCHA-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":39264731070636,"sku":"JV-A-HERCHA-10K","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"50000","offer_id":43194278609068,"sku":"JV-A-HERCHA-50K","price":36.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/catnip.jpg?v=1698701268"},{"product_id":"semences-melisse-biologiques","title":"Lemon Balm","description":"\u003cp\u003e\u003cem\u003eMelissa officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA perennial aromatic herb, a classic of tea and apothecary gardens — the soul of the famous Eau des Carmes, distilled by monks since 1611 to calm the nerves and the stomach. The Greeks called it \u003cem\u003emelissa\u003c\/em\u003e, \"bee,\" because hives rush to it. Crush a leaf between your fingers and you'll understand its other name, lemon balm: a fresh, bright, almost sweet perfume that evaporates as fast as it appears.\u003c\/p\u003e\n\u003cp\u003eA hardy, vigorous perennial, it forms a dense clump of square stems and crinkled tender-green leaves. Its small cream-white flowers, discreet but constant, set the garden humming all summer long. Once well established, it self-seeds generously — some would say a little too much — so it's best to give it a corner where it can spread, or to cut the flower stalks before they go to seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Lemon balm germinates slowly (14-21 days) and needs light to emerge. Sow on the surface, press gently without covering, and keep the medium moist by misting rather than watering — the seedlings are fragile in the first weeks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-80 cm.\u003c\/li\u003e\n\u003cli\u003eFlowering: July to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade (appreciates some afternoon shade in hot summers).\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich soil, cool and well-drained. A little compost at planting is welcome. Thin to 30-40 cm.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before last frost, or direct in the garden once the soil has warmed (May-June). Hardy perennial to zone 4: it returns year after year.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42601074491564,"sku":"GC-O-LEMBAL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42601074524332,"sku":"GC-O-LEMBAL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42601074557100,"sku":"GC-O-LEMBAL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44300222103724,"sku":"GC-O-LEMBAL-25K","price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lemonbalm_0068d092-b006-4292-8cc3-8e7a345bcec9.jpg?v=1698701398"},{"product_id":"semences-basilic-citron-biologiques","title":"Lemon Basil","description":"\u003cp\u003e\u003cem\u003eOcimum × citriodorum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA cross born in the gardens of Southeast Asia between European sweet basil and a wild African basil, which combines the familiar structure of the first with a bright lemon-zest perfume — rich in \u003cem\u003ecitral\u003c\/em\u003e, the same molecule that scents lemon verbena and lemon balm. Lively, fresh, lightly sweet, with a discreet anise note beneath the citrus. Where classic basil evokes the Mediterranean, lemon basil instantly transports you to Bangkok, Java or Bali, where it is known as \u003cem\u003emaenglak\u003c\/em\u003e in Thai and \u003cem\u003ekemangi\u003c\/em\u003e in Indonesian.\u003c\/p\u003e\n\u003cp\u003eA compact, elegant plant, with narrower, lighter leaves than sweet basil, crowned in full season by spikes of small white flowers that strongly attract pollinators. Indispensable in countless Southeast Asian dishes — added at the end of cooking to Thai curries, thrown fresh onto soups, mixed in with the herbs of the Indonesian \u003cem\u003elalapan\u003c\/em\u003e (an assortment of fresh herbs served raw with rice). But it ranges well beyond that repertoire: magnificent with grilled fish and seafood, infused into a lemonade or summer cocktail syrup, scattered over a peach-and-mozzarella salad, or stirred into homemade vanilla ice cream for a memorable dessert surprise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all basils, it needs warmth — capricious germination below 18 °C, and a stunted plant for the whole season if transplanted into cold soil. Start indoors 6-8 weeks before last frost, ideally on a heat mat, and transplant only once nights have stabilized above 12 °C. Lemon basil bolts a little faster than sweet basil, so pinch off the flower buds as they appear to prolong leaf production — or let it flower to harvest the blossoms (excellent in the kitchen as well, and loved by bees).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Self-pollinating but visited by bees, which can lead to crosses with other nearby basils — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-75 days for full size; first usable leaves at 5-6 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained soil kept cool but not wet. Space plants 20-25 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before last frost. Transplant once all risk of cold has passed and the soil is at least 18 °C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":39265552400556,"sku":"GC-O-BASLEM-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":41389441843372,"sku":"GC-O-BASLEM-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41389441876140,"sku":"GC-O-BASLEM-2K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42232712429740,"sku":"GC-O-BASLEM-10K","price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lemonbasil.jpg?v=1698701199"},{"product_id":"semences-ble-force-roux-printemps-biologiques-germinations-micropousses","title":"Hard Red Spring Wheat — Sprouting \u0026 Wheatgrass Seeds","description":"\u003cp\u003eVersatile at two distinct levels. As sprouts, the grains swell and put out a small white radicle: mild, slightly sweet and nutty flavour, texture both chewy and crunchy — to fold into homemade bread (the \u003cem\u003eEssene\u003c\/em\u003e technique, sprouted-grain bread baked at low temperature), as a garnish on salads, in raw granolas, or simply by the spoonful in a smoothie.\u003c\/p\u003e\n\u003cp\u003eAs microgreens, this is \u003cem\u003ewheatgrass\u003c\/em\u003e — those long bright-green shoots 8-12 cm tall that are harvested and run through a juicer to make the famous wheatgrass juice, popularized in the 1960s by Ann Wigmore and a classic of health juice bars ever since.\u003c\/p\u003e\n\u003cp\u003eIntensely green flavour, herbaceous, nearly bittersweet, rich in chlorophyll. Cut when the first leaf (the \u003cem\u003eprimary\u003c\/em\u003e) is well developed but before the second leaf appears — that's when nutrient concentration is at its peak.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 8-12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 3-5 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eWheatgrass (microgreen) harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of grain produces a 20 × 20 cm tray of wheatgrass.\u003c\/li\u003e\n\u003cli\u003eBest uses: sprouts in bread and salads, wheatgrass in the juicer.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":39292652290220,"sku":"GC-O-WHEGRA-100G","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":39292652322988,"sku":"GC-O-WHEGRA-500G","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":39292652355756,"sku":"GC-O-WHEGRA-1KG","price":18.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/wheatgrass.jpg?v=1664221155"},{"product_id":"semences-roquette-arugula-ecologiques","title":"Arugula (Rocket)","description":"\u003cp\u003e\u003cem\u003eEruca vesicaria ssp. sativa.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe salad herb of the Romans, and one of the most ancient cultivated greens of the Mediterranean. Arugula is mentioned in the writings of Pliny the Elder, Virgil (in his poem \u003cem\u003eMoretum\u003c\/em\u003e) and Ovid — all three describing it as a stimulating plant with aphrodisiac properties; a reputation that modern science does not support, but which reportedly had it banned from the gardens of certain medieval monasteries.\u003c\/p\u003e\n\u003cp\u003eNative to the Mediterranean basin and more specifically to the Italian peninsula, arugula belongs to the great Brassica family (alongside mustard, cabbage, broccoli and rapini — its characteristic pungent flavour shares the same \u003cem\u003eisothiocyanate\u003c\/em\u003e chemistry). The names it carries across languages tell a story of fragmented European spread: \u003cem\u003erucola\u003c\/em\u003e or \u003cem\u003erughetta\u003c\/em\u003e in Italian, \u003cem\u003erocket\u003c\/em\u003e in British English, \u003cem\u003earugula\u003c\/em\u003e in American English (brought late by Italian immigration to the United States), \u003cem\u003eroquette\u003c\/em\u003e in metropolitan and North American French. Long shunned by European bourgeois cuisine in favour of milder lettuces, it underwent a spectacular renaissance starting in the 1980s and '90s with the fashion for \"Italian salads\" and the return to favour of bold flavours.\u003c\/p\u003e\n\u003cp\u003eAn open-rosette plant 40-50 cm tall at full maturity (but harvested far younger for the tender leaves), with distinctly lobed and divided leaves that recall a miniature oak — a beautiful vivid green. If allowed to flower, the white-yellow blossoms veined with fine purple lines are themselves edible, lightly pungent, and beautiful scattered on a salad — a little luxury to discover when you can't harvest your whole row in time.\u003c\/p\u003e\n\u003cp\u003eClassic arugula flavour: pungent, peppery, distinctly nutty, with a pleasant touch of bitterness. The pungency rises noticeably with the plant's age and heat (a gardener's secret: spring arugula is mildest, summer arugula is the most biting, and autumn arugula is the most fragrant).\u003c\/p\u003e\n\u003cp\u003eA thousand Mediterranean uses: a simple salad with olive-oil-and-lemon vinaigrette; a crown on pizza margherita after baking (never before — heat wilts it instantly); on butter-and-Parmesan pasta; on raw-beef carpaccio with Parmesan shavings; in \u003cem\u003ebruschetta\u003c\/em\u003e; in prosciutto-and-cheese sandwiches; or as a basil alternative for pesto (arugula pesto with walnuts and pecorino — the pungent variant of the authentic Genoese pesto already described in our pages). Also excellent cooked — briefly sautéed with garlic like a miniature spinach, added at the end of cooking to a cream-of-potato soup, or melted into a runny omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Arugula is one of the fastest and easiest plants in the garden — 30-45 days from sowing to harvest, making it the impatient gardener's friend. Direct-sow only (it hates being moved), as soon as the soil can be worked in spring (mid-April in Québec), at 1 cm deep, in a continuous row. Stagger sowings every 2 weeks until late August for a continuous harvest.\u003c\/p\u003e\n\u003cp\u003eWATCH OUT: arugula bolts quickly in summer heat (above 24 °C); for summer cultivation, choose a partly shaded spot or use a shade cloth. Harvest by cutting the outer leaves (\u003cem\u003ecut-and-come-again\u003c\/em\u003e) — the plant regrows several times. If you let it flower and seed, it self-seeds abundantly and will return naturally in following years, especially in the less-cultivated corners of the garden.\u003c\/p\u003e\n\u003cp\u003eLike all Brassicas already described, susceptible to the cabbage worm and the flea beetle (a small beetle that riddles the leaves with tiny holes) — insect netting is useful in hot climates.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Mediterranean heritage variety. Annual. Insect-pollinated; crosses with other \u003cem\u003eEruca\u003c\/em\u003e (rare) — isolate for seed saving. Self-seeds abundantly.\u003c\/li\u003e\n\u003cli\u003eHeight: 40-50 cm at full maturity.\u003c\/li\u003e\n\u003cli\u003eMaturity: 30-45 days after sowing for young tender leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade essential in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, well-drained, moderately rich, neutral soil. Thin to 10-15 cm in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow mid-April to late August in Québec; stagger sowings every 2 weeks for continuous harvest. Tolerates light autumn frosts well.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42061533020332,"sku":"GC-O-ARUGUL-200","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"1000","offer_id":42061533053100,"sku":"GC-O-ARUGUL-1K","price":2.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":39442397593772,"sku":"GC-O-ARUGUL-5K","price":8.99,"currency_code":"CAD","in_stock":false},{"title":"25000","offer_id":44300245369004,"sku":"GC-O-ARUGUL-25K","price":24.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/arugulav_9375ef01-cb4f-48cf-b21a-66c0aaf6740e.jpg?v=1698701182"},{"product_id":"semences-marjolaine-sucree-ancestrale","title":"Sweet Marjoram","description":"\u003cp\u003e\u003cem\u003eOriganum majorana.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe refined, delicate cousin of oregano. From the same botanical genus \u003cem\u003eOriganum\u003c\/em\u003e, it shares with it an ancient Greek lineage — Aphrodite, says the myth, made it grow where she had touched the body of her wounded lover Adonis, a living symbol of sweetness and amorous grief. The Greeks and Romans wove crowns of it for the newly-wed; the Egyptians used it as a funerary offering; and all of ancient Mediterranean cooking considered it one of the most precious herbs of the garden. Its name \u003cem\u003emajorana\u003c\/em\u003e may have a Latin origin evoking \"the greatest\" or \"the beloved\" — perhaps in reference to its status as the chosen one among cultivated oreganos.\u003c\/p\u003e\n\u003cp\u003eAn annual in Québec (tender; perennial only in zone 7 and warmer), 30-60 cm tall, with a delicate habit and small oval, grey-green, slightly downy leaves, dotted in summer with clusters of flower buds shaped like little knots — hence its English nickname \u003cem\u003eknotted marjoram\u003c\/em\u003e. The fragrance is very different from oregano's: softer, more floral, almost sweet, with lemony and thyme-like notes underneath, and without the peppery heat of its cousin. It's the perfect herb for delicate preparations where oregano would be too dominant: as a finish on a fines-herbes omelette, infused into cream for a béchamel sauce, added to a poultry stuffing, a compound butter, a white-fish marinade — and above all in European-style sausages and terrines, where it is an absolute classic (Polish \u003cem\u003emajeranek\u003c\/em\u003e, German \u003cem\u003eMajoran\u003c\/em\u003e). Unlike oregano, which stands up to cooking, marjoram gives its best when added at the end of cooking or raw — to preserve its volatile essential oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Germination is capricious and slow (10-14 days), demanding warmth and light: start indoors 8-10 weeks before last frost, at 22-25 °C, sowing barely on the surface without covering. Transplant once all frost risk has passed, in early June. Marjoram grows slowly — plan a gradual hardening-off before garden planting and a warm, sheltered spot. For drying, cut the stems just before full flowering (the buds are then most aromatic), hang them in bundles in a dark, airy place, then strip them into airtight jars — it keeps its fragrance better than one might think, up to a year if well stored.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual in Québec (perennial only in zone 7+). Self-pollinating but visited by bees, which can lead to occasional crosses with other nearby oreganos.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-90 days for full size; first usable leaves at 6-8 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich soil, well-drained, slightly alkaline. Tolerates drought once established. Space plants 25-30 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8-10 weeks before last frost, on the surface without covering. Transplant once all frost risk has passed and the soil is well warmed (15 °C minimum).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":42601072984236,"sku":"GC-H-MARJOR-800","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"4k","offer_id":42601073017004,"sku":"GC-H-MARJOR-4K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"20k","offer_id":42601073049772,"sku":"GC-H-MARJOR-20K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/marjoram.jpg?v=1664221280"},{"product_id":"semences-liveche-ancestrale","title":"Heirloom Lovage","description":"\u003cp\u003e\u003cem\u003eLevisticum officinale.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA perennial herb of Mediterranean origin, cultivated in Europe since Roman antiquity and so essential to medieval cooking that Charlemagne ordered its mandatory planting in every royal and monastic garden of the Empire (the Capitulare \u003cem\u003eDe Villis\u003c\/em\u003e, around the year 800). Strangely forgotten by modern kitchens — a paradox for a plant that grows like a weed, survives the Québec winters without flinching (zone 3), and comes back year after year for fifteen to twenty years from a single sowing. For gardeners looking for the ultimate perennial herb, this is the one.\u003c\/p\u003e\n\u003cp\u003eAn imposing plant 1.5 to 2 metres tall at full maturity, with an airy habit recalling a giant celery — the same divided, glossy-green leaves, the same hollow stems, the same instantly recognizable fragrance, but in a version ten times more concentrated. It's precisely that intensity that makes it so useful: a few chopped leaves are enough to perfume a whole pot of soup, a chicken stock, a beef stew, a mushroom risotto. Indispensable in the peasant soups of Central and Eastern Europe (Polish \u003cem\u003ezupa\u003c\/em\u003e, Romanian \u003cem\u003eciorbă\u003c\/em\u003e), it is also the invisible secret behind the taste of Maggi-style stock cubes, whose aromatic profile recalls lovage so closely that the plant is sometimes nicknamed \"Maggi herb\" by gardeners. Bonus: it contains \u003cem\u003esotolon\u003c\/em\u003e, the same molecule found in fenugreek and maple syrup, which gives it its singular depth. Everything is edible — tender leaves in spring, blanched stems like celery, roots in autumn (grated raw in salad or cooked into purée), seeds toasted to perfume breads and pickling brines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Slow and sometimes capricious germination (14-21 days), helped by a cold stratification of one to two weeks in the fridge, or by a fall sowing directly in place that lets winter do the work. Choose the spot carefully — this is a plant you settle in for twenty years; it gets large and takes its space. Plan at least 1 m² per plant. In the first year, growth is modest and harvests limited; in the second year, adult size and generous production. Cutting the stems regularly prevents the plant from going to seed too quickly and stimulates new tender leaves. Divide the clump every 4-5 years to keep it vigorous and to produce new plants for free.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Insect-pollinated; rarely crosses — a relatively isolated species.\u003c\/li\u003e\n\u003cli\u003eHeight: 1.5-2 m (sometimes 2.5 m on rich soil).\u003c\/li\u003e\n\u003cli\u003eMaturity: a light harvest in the first year, full production from the second. Perennial 15-20 years.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade (appreciates afternoon shade in hot summers).\u003c\/li\u003e\n\u003cli\u003eRich, deep, cool, well-drained soil. Hungry for organic matter. Space plants 1 m apart in every direction — it takes up room.\u003c\/li\u003e\n\u003cli\u003eFall sowing in place for natural stratification, or indoor sowing after 1-2 weeks of cold stratification in the fridge, 6-8 weeks before garden planting.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42562908455084,"sku":"JV-A-LIVECH-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42562908487852,"sku":"JV-A-LIVECH-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42562908520620,"sku":"JV-A-LIVECH-1K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":43194276544684,"sku":"JV-A-LIVECH-5K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lovage_eb767e9f-c6a0-4b7e-a50b-7af4c7d0af21.jpg?v=1698942963"},{"product_id":"semences-romarin-ancestral","title":"Heirloom Rosemary","description":"\u003cp\u003e\u003cem\u003eRosmarinus officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Romans' \u003cem\u003eros marinus\u003c\/em\u003e — the \"sea dew\" that grew wild on the arid cliffs of the Mediterranean coast, its leaves covered at daybreak with droplets carried in by the sea wind. The Latin name stuck for two millennia, until a recent botanical revision reclassified it among the sages under the name \u003cem\u003eSalvia rosmarinus\u003c\/em\u003e. A plant of ancient dignity, associated since antiquity with memory: Greek students wore rosemary crowns during exams to sharpen their minds, the Romans laid it on tombs so that the living wouldn't forget the dead, and Shakespeare's Ophelia hands it to her grieving brother with the words \u003cem\u003e\"There's rosemary, that's for remembrance.\"\u003c\/em\u003e An intriguing coincidence: modern science today confirms a modest but real effect of rosemary's volatile compounds on memory and concentration in aromatherapy.\u003c\/p\u003e\n\u003cp\u003eA woody perennial shrub of Mediterranean origin, forming a dense bush 60 cm to 1.5 m, with narrow needle-like leaves — glossy dark green above, silvery beneath — releasing at the slightest touch a resinous, pine-and-camphor, almost balsamic perfume. In the kitchen, it's the soul of roast leg of lamb, garlic-pan-fried potatoes, Tuscan focaccia, infused aromatic oils, grilled lemon chicken, and marinades for wood-fire grilled meats. A few sprigs are enough — rosemary is powerful, almost overpowering in the mouth, and a little too much transforms a dish. Its pale blue or light purple flowers are also edible, prettily scattered over a salad or a dessert built on olive oil and honey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e In Québec, rosemary is above all a potted plant. Hardiness is limited to zone 7 — it does not survive our winters, even sheltered. The strategy that works: grow in a large pot left outdoors from April to October, then bring it indoors for winter near a very sunny window at cool temperature (10-15 °C ideally). Germination from seed is slow and capricious (14-21 days, sometimes more) — many gardeners prefer to buy a small established nursery plant in the first year and then multiply it by cuttings (cuttings root easily in a glass of water). Well-drained, rather dry, alkaline soil — rosemary's worst enemy is stagnant moisture at the roots. Water moderately and let it dry between waterings.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Woody perennial (zone 7 only); container culture recommended in Québec, indoor overwintering.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 cm to 1.5 m depending on training.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible from 4-6 months after sowing, maximum production from the second year.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eWell-drained, rather poor, alkaline soil (pH 7-7.5). Hates stagnant moisture. In a pot, use cactus potting mix or add sand and perlite for drainage.\u003c\/li\u003e\n\u003cli\u003eStart indoors 10-12 weeks before moving the pot outdoors, on the surface without covering (the seeds need light). Cuttings of semi-woody stems in spring remain the most reliable propagation method.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":41398420013228,"sku":"GC-H-ROSMAR-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":41398420045996,"sku":"GC-H-ROSMAR-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":41398420078764,"sku":"GC-H-ROSMAR-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":44214353166508,"sku":"GC-H-ROSMAR-2500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rosemary_85471eba-968c-4e4a-92e2-705ef2962068.jpg?v=1699044967"},{"product_id":"semences-oseille-ancestrale","title":"Heirloom Sorrel","description":"\u003cp\u003e\u003cem\u003eRumex acetosa.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most generous garden plants you can put in a Québec garden — a hardy perennial to zone 3 that returns faithfully every spring, among the very first green shoots to push through the soil as the last snow patches melt, sometimes as early as late March. For centuries before tropical lemons became affordable in the north, sorrel played for European cooking the role of natural acidifying agent — its surprisingly bright, lemony flavour, due to its richness in oxalic acid, perfumed soups, sauces and the young salads of spring just when one most needed an acid kick after winter. Hildegard of Bingen, in the 12th century, credited it with cleansing virtues, and traditional European medicine made it a \"plant of spring\" in the literal sense — the one that \"cleans the blood\" after the months without greens.\u003c\/p\u003e\n\u003cp\u003eA perennial plant 30-60 cm at full maturity, with a rosette habit of long lance-shaped leaves, glossy tender-green, which rises into a reddish flower stalk in early summer (cut before flowering to prolong the production of tender leaves). In the kitchen, it's a discreet star of the great French tradition — sublime in a sorrel velouté with cream and poached egg; in a green sauce melted into butter with shallot to accompany salmon or trout (sorrel's acidity naturally \"cooks\" the fish on contact, a bistro magic trick); in an omelette with spring fines herbes; and in Russo-Ukrainian green borscht (\u003cem\u003ezelyony borscht\u003c\/em\u003e) made of sorrel, egg, new potatoes and \u003cem\u003esmetana\u003c\/em\u003e. The young tender leaves are also delicious raw in salad, in small quantities for their acidifying effect. To be consumed in moderation: the oxalate content makes excessive consumption inadvisable for people prone to kidney stones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Easy germination (7-14 days); direct-sow in spring or late summer. Choose a permanent spot — this is a long-lived perennial (8-10 years) to divide every 3-4 years to keep it vigorous. For tender, fresh leaves all summer, cut the flower stalks ruthlessly as soon as they appear; if you let sorrel go to seed, the leaves turn tough and bitter and the plant puts all its energy into reproduction. Cold rain and morning chill make the leaves more tender and more fragrant — the best harvests are those of early spring and early autumn.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial (zone 3). Wind-pollinated; rarely crosses near other cultivated sorrels.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible from 45-60 days; full production in the second year. Perennial 8-10 years.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade.\u003c\/li\u003e\n\u003cli\u003eRich, cool, slightly acidic to neutral, well-drained soil. Tolerates a wide range of conditions. Space plants 30 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April in Québec), or a late August sowing to establish a bed that will produce from the following spring.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42601270673580,"sku":"GC-H-SORREL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42601270706348,"sku":"GC-H-SORREL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42601270739116,"sku":"GC-H-SORREL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44208487792812,"sku":"GC-H-SORREL-25K","price":39.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sorrelh.jpg?v=1664221318"},{"product_id":"semences-menthe-verte-ancestrale","title":"Heirloom Spearmint","description":"\u003cp\u003e\u003cem\u003eMentha spicata.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe authentic mint of the cuisines of the world, and probably the most universally appreciated aromatic herb — from a Cuban mojito to Maghrebi mint tea, from Lebanese tabbouleh to the mint sauce that accompanies English roast leg of lamb, by way of Vietnamese \u003cem\u003ebánh mì\u003c\/em\u003e and the fresh leaves rolled into \u003cem\u003egỏi cuốn\u003c\/em\u003e (spring rolls). It is this species, \u003cem\u003eMentha spicata\u003c\/em\u003e, that constitutes mint par excellence — its species name comes from the Latin \u003cem\u003espicatum\u003c\/em\u003e (\"in a spike\"), in reference to the long pointed shape of its flower spikes. Not to be confused with peppermint (\u003cem\u003eMentha × piperita\u003c\/em\u003e), which is actually a hybrid between spearmint and water mint and which contains much more menthol; spearmint is dominated by \u003cem\u003ecarvone\u003c\/em\u003e, a softer, more fragrant and less \"cooling\" molecule in the mouth than the bracing menthol of its peppermint cousin.\u003c\/p\u003e\n\u003cp\u003eMint has a rich Greek mythology: the nymph Minthe, beloved of the god Hades, was transformed into a fragrant plant by Persephone, the jealous wife of the lord of the Underworld, who trampled her until she disappeared; Hades, unable to bring her back to life, gave her in consolation an eternal perfume that would infuse anyone who brushed against her.\u003c\/p\u003e\n\u003cp\u003eA robust perennial plant 30-90 cm, with square stems (characteristic of the Lamiaceae family, like lemon balm, rosemary, sage and Greek oregano) and oval-lanceolate leaves in a bright, slightly matte green, finely toothed at the edges. In summer, elongated spikes of small pink-white flowers appear at the tips of the stems and attract considerable numbers of bees, bumblebees and all kinds of pollinators. Fresh, mild, herbaceous, classic flavour.\u003c\/p\u003e\n\u003cp\u003eA thousand culinary uses: fresh leaves chopped into Lebanese tabbouleh (where it plays an equal role with parsley), crushed leaves in a mojito or a mint julep, steeped hot with gunpowder green tea and sugar for Moroccan mint tea (\u003cem\u003eatay\u003c\/em\u003e), stirred raw with Greek yogurt, garlic and cucumber for \u003cem\u003etzatziki\u003c\/em\u003e, chopped with fresh peas over lamb, or simply a few fresh leaves in a pitcher of lemon water to refresh summer. Also recognized for its digestive properties — Dioscorides recommended it as early as the 1st century for stomach troubles, and it's this same property that justifies the custom of mint tea at the end of a meal in Maghrebi cuisine today.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Mint is a particularly vigorous perennial, hardy in Québec to zone 3, thriving for decades once established. Beware, however, of its underground rhizomes — it propagates at high speed and quickly invades all available space; it can literally colonize an entire vegetable garden in 2-3 years if given free rein. The golden rule is to isolate it: grow it in a large pot buried in the ground (leave the rim sticking out 5 cm), in a sealed container, or in a garden corner enclosed by a physical barrier. Start indoors 6-8 weeks before transplanting, or direct-sow in late May. The seeds are fine and slow to germinate (10-14 days). Once well established, mint is mostly multiplied by clump division or by stem cuttings in a glass of water (roots appear within days).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial, zone 3. Insect-pollinated; readily crosses with other nearby mints (\u003cem\u003eMentha\u003c\/em\u003e spp.), producing more or less fragrant hybrids.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-90 cm depending on conditions.\u003c\/li\u003e\n\u003cli\u003eFlowering: July to August (leaves are best before flowering).\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade. Tolerates light part shade well.\u003c\/li\u003e\n\u003cli\u003eCool, moist soil rich in organic matter. Prefers slightly damp soils to dry ones.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before transplanting, or direct-sow in late May. Cultivate imperatively in an isolated container or an enclosed space to prevent rhizome spread.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":41388737822892,"sku":"GC-H-SPEARM-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41717284438188,"sku":"GC-H-SPEARM-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":41717284470956,"sku":"GC-H-SPEARM-10K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":44300227149996,"sku":"GC-H-SPEARM-50K","price":48.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/spearminth.jpg?v=1664221320"},{"product_id":"semences-origan-grec-ancestral","title":"Heirloom Greek Oregano","description":"\u003cp\u003e\u003cem\u003eOriganum vulgare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTrue oregano — the pure, the original, the wild subspecies that grows spontaneously on the arid hills of Greece, perfuming the dry summer air of the Cyclades and the Peloponnese with every step. Where Italian oregano offers a rounder, milder flavour shaped for the cuisine of southern Italy, the Greek strikes with an almost biting intensity — peppery, warm, lightly pungent — that immediately dominates whatever dish it joins. It's the one the Greeks and Romans celebrated under the name \u003cem\u003eoriganum\u003c\/em\u003e, from \u003cem\u003eoros\u003c\/em\u003e (mountain) and \u003cem\u003eganos\u003c\/em\u003e (joy), \"the joy of the mountains\" — the one Hippocrates considered one of the most precious medicinal plants, and the one whose exceptionally high content in carvacrol and thymol (the phenolic compounds responsible for its perfume) is the subject of modern scientific studies for its antimicrobial properties.\u003c\/p\u003e\n\u003cp\u003eA perennial 30 to 60 cm tall, with a bushier and slightly more spreading habit than Italian oregano, bearing small oval downy grey-green leaves, covered in summer with spikes of white flowers — flower colour, incidentally, is one of the simplest ways to distinguish it from common pink-flowered oregano. It's the aromatic soul of Greek cuisine: indispensable to \u003cem\u003esouvlaki\u003c\/em\u003e and \u003cem\u003egyro\u003c\/em\u003e sprinkled at the moment of serving, to the traditional Greek salad (tomato, cucumber, red onion, feta, olives, olive oil, oregano), to fire-grilled fish, to olive oil and lemon marinades, to Greek-style potatoes roasted in the oven with garlic and broth, and to yogurt tzatziki. A few pinches are enough — its power is such that you often need to use two or three times less than ordinary oregano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Germination identical to Italian oregano — sow very finely on the surface without covering, light needed for emergence, mist rather than water to avoid washing the tiny seeds away. Indoor start 8 to 10 weeks before transplanting. Slightly less cold-hardy than Italian oregano — count on zone 5 reliably, zone 4 with a well-drained spot and a light winter mulch. Like all oreganos, it gives the best of its perfume on poor, dry soil; soil too rich dilutes the essential oils and produces larger but less aromatic leaves. Harvest just before flowering for the best flavour, and dry in hanging bundles — Greek oregano keeps its intensity through drying even better than most herbs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial (zone 5, sometimes 4 with perfect drainage and winter mulch). Insect-pollinated; little risk of crossing with other oreganos in a home garden.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible 2 months after transplanting; peak production in the second and third year.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003ePoor to ordinary soil, well-drained, neutral to slightly alkaline. Tolerates drought well, hates standing moisture. Space plants 30 to 40 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8 to 10 weeks before last frost, on the surface without covering. Transplant once all risk of frost is past. Self-seeds in the right conditions.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41534732501164,"sku":"GC-H-OREGRE-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41534732533932,"sku":"GC-H-OREGRE-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41534732566700,"sku":"GC-H-OREGRE-5K","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/oregano_0fe30e3f-02ab-4b34-843b-4c350ab8d118.jpg?v=1699044960"},{"product_id":"semences-sarriette-ete-ancestrale","title":"Heirloom Summer Savory","description":"\u003cp\u003e\u003cem\u003eSatureja hortensis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe traditional Québec aromatic herb par excellence, and one of the great unknowns of contemporary cooking — a paradox for a plant that has perfumed our tourtières, our pig's-trotter stew, our cretons and our meat pies since the arrival of the first French settlers in the 17th century. Savory has, in fact, accompanied human cuisine for far longer — already cultivated by the Romans, who used it as one of the rare pungent condiments at their disposal before the arrival of Indian pepper. Its very name is said to come from the satyrs of Greek mythology, to whom were attributed aphrodisiac virtues transmitted by the plant. In Germany it is prettily called \u003cem\u003eBohnenkraut\u003c\/em\u003e, \"the bean herb,\" because it is inseparable from the cooking of beans and broad beans across all of Central Europe.\u003c\/p\u003e\n\u003cp\u003eAn annual plant 30 to 45 cm tall, light and airy in habit, with fine elongated grey-green leaves covered in July with a cloud of tiny pinkish-white flowers very attractive to bees. Intense, peppery flavour, halfway between thyme and mint, with a subtle warmth on the finish. More delicate and refined than its perennial cousin winter savory, it's the version sought by discerning cooks. Indispensable with all legumes (beans, lentils, baked beans) — tradition says it eases their digestion, which science partly confirms — classic with game, poultry, pork, long-simmered stews, and of course \u003cem\u003eherbes de Provence\u003c\/em\u003e, of which it is one of the five canonical ingredients (with thyme, rosemary, oregano, marjoram).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Capricious germination at cool temperatures — wait until the soil is solidly warmed (15 °C minimum) before direct-sowing, or start indoors 6 to 8 weeks before planting out. Surface sowing — the seeds need light to germinate. Pinch the flower buds in early summer to prolong production of tender leaves, or let it flower at season's end to harvest seeds (it self-seeds readily). For drying, cut the stems in bundles just before full bloom, hang upside down in an airy, dark spot, then strip the leaves and store in airtight jars — it keeps its perfume for at least a year.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Self-fertile but visited by bees, which can cause some crossing with other savories nearby.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 70 days for full size; first usable leaves from 6 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to poor soil, well-drained. Tolerates drought. Space plants 20 to 25 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6 to 8 weeks before last frost, or direct-sow late May \/ early June once the soil is at 15 °C minimum. Self-seeds generously.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41535000510636,"sku":"GC-H-SUMSAV-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41535000543404,"sku":"GC-H-SUMSAV-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41535000576172,"sku":"GC-H-SUMSAV-5K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/savory_e7c025eb-a347-47d4-8ee3-2edc92e7a979.jpg?v=1699044980"},{"product_id":"semences-anis-ancestral","title":"Heirloom Anise","description":"\u003cp\u003e\u003cem\u003ePimpinella anisum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the oldest documented spices of humanity, cultivated in ancient Egypt since at least 1500 BC (mentioned in the famous \u003cem\u003eEbers Papyrus\u003c\/em\u003e, an Egyptian medical treatise dated to around 1550 BC), celebrated by the Greeks and Romans, who used it at once as a spice, as a digestive medicine and as a sacred perfume in certain religious rites. Pliny the Elder devotes several paragraphs to it in his \u003cem\u003eNatural History\u003c\/em\u003e, praising its virtues, and Dioscorides prescribes it for relieving digestive disorders and menstrual pain.\u003c\/p\u003e\n\u003cp\u003eIn the Middle Ages, anise appears in the \u003cem\u003eCapitulare De Villis\u003c\/em\u003e of Charlemagne (around 800), one of the great reference documents of European agriculture. Botanically, anise belongs to the Apiaceae family (with fennel, dill, chervil and parsley), native to the eastern Mediterranean basin — Egypt, Greece, Turkey, Lebanon — where it still sometimes grows in the wild. Not to be confused with \"star anise\" (\u003cem\u003eIllicium verum\u003c\/em\u003e), an Asian spice from an entirely different botanical family (the Schisandraceae) which shares however the same major aromatic molecule, \u003cem\u003eanethole\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eFine, light plant 50 to 60 cm tall, with foliage at first rounded then dividing into fine thread-like strips toward the top, finishing in summer in flat umbels of tiny yellow-white flowers attractive to bees. The whole plant is aromatic, but it's the seeds that make the great harvest — small oval greyish achenes picked at full maturity when the umbels turn brown. Classic \"anise-licorice\" flavour, sweet, fresh, round, pushing the anethole profile even further than that of the mature fennel already described in our pages.\u003c\/p\u003e\n\u003cp\u003eA thousand uses: whole or ground seeds in French anise bread (a specialty of the Cévennes and northern Italy), in Italian \u003cem\u003epizzelle\u003c\/em\u003e and \u003cem\u003etaralli\u003c\/em\u003e, in Sicilian \u003cem\u003eciambelle\u003c\/em\u003e, in pain d'épices, in German Christmas cookies, macerated in the great Mediterranean anise-based spirits — French pastis, Greek ouzo, Italian sambuca, Turkish raki, Lebanese arak — which all owe their character essentially to this spice; as a simple digestive infusion (1 tsp crushed seeds per cup of boiling water) particularly effective after a heavy meal; and in Indian cuisine in \u003cem\u003epaan\u003c\/em\u003e, \u003cem\u003ebiryani\u003c\/em\u003e and certain \u003cem\u003emasala chai\u003c\/em\u003e. The young fresh leaves are also used as an aromatic herb, similar to fennel fronds but more subtle.\u003c\/p\u003e\n\u003cp\u003eGrower's tip: anise demands a long, well-warmed season — undoubtedly its greatest challenge at our latitudes. To succeed at seed production in Québec, indoor start 4 to 6 weeks before transplanting at mid-May, or direct-sowing in mid-May only if you have a truly long season (the Montréal region and points south). Transplanting must be done without disturbing the taproots — use biodegradable pots or sow in place. Well-drained soil, intense sun, little watering once established (anise tolerates standing moisture poorly). Harvest the umbels as soon as the seeds turn brown and begin to detach at the slightest brushing — ideally in the morning in dry weather. Hang the umbels upside down in a paper bag for 2 weeks to finish drying and catch fallen seeds. Storage in an opaque airtight jar, where the seeds keep their aroma for 2 to 3 years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heirloom variety. Annual. Insect-pollinated, so few crossings to fear — \u003cem\u003ePimpinella anisum\u003c\/em\u003e being rare in neighbouring gardens.\u003c\/li\u003e\n\u003cli\u003eHeight: 50 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100 to 120 days after sowing for the seed harvest.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun mandatory.\u003c\/li\u003e\n\u003cli\u003eWell-drained soil, dry to moderately moist, neutral to slightly alkaline. Space plants 20 to 25 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 4 to 6 weeks before transplanting in biodegradable pots (fragile taproot), or direct-sow mid-May. Harvest the brown umbels in September.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42411286331564,"sku":"GC-H-ANISE-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42411286364332,"sku":"GC-H-ANISE-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42411286397100,"sku":"GC-H-ANISE-2K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42411286429868,"sku":"GC-H-ANISE-10K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/anise.jpg?v=1698942955"},{"product_id":"semences-de-bourrache-ancestrale","title":"Borage Heirloom","description":"\u003cp\u003e\u003cem\u003eBorago officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn annual plant of a somewhat timeless charm, native to the Mediterranean basin, cultivated in Europe since antiquity — Pliny the Elder mentions it in his \u003cem\u003eNatural History\u003c\/em\u003e with a phrase that became proverbial: \u003cem\u003eego borago, gaudia semper ago\u003c\/em\u003e, \"I, borage, always bring joys.\" The Romans believed it infused courage and added it to the soldiers' wine before battle; medieval monastic gardens cultivated it against melancholy; and the whole European tradition of the Middle Ages regarded it as a herb against timidity and sadness. Whatever the truth of these old virtues, its effect on the morale of the garden is indisputable — few plants attract as many bees, bumblebees and butterflies.\u003c\/p\u003e\n\u003cp\u003eUpright plant 60 to 90 cm, with thick grey-green leaves bristled with stiff hairs that give them a very particular silvery downy look, and crowned all summer with a multitude of five-pointed star-shaped flowers, a bright pure blue — one of the rare truly blue-flowered plants of the garden, joining cornflowers and certain gentians in that exclusive club. Everything is edible: young tender leaves shredded into a salad or added to a soup (an astonishingly close cucumber flavour, fresh and thirst-quenching), whole flowers used as garnish on desserts, in salads, frozen into ice cubes for summer cocktails — it's the traditional flower floating in a glass of English Pimm's — or laid on a goat cheese like little blue stars. Traditional Italian cooking uses it in fillings for Ligurian \u003cem\u003epansoti\u003c\/em\u003e, and Frankfurt's \u003cem\u003egrüne Sauce\u003c\/em\u003e in German includes it alongside parsley, chervil and cress.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Fast, easy germination (5 to 10 days), few demands, direct-sow in place after the last frost (borage doesn't like being moved and develops a long taproot that snaps on transplanting). Once established, it self-seeds generously year after year — a single sowing often gives a lasting presence in the garden for decades, scattering its seeds at the whim of the wind and nature. Excellent companion for tomatoes and strawberries (it's traditionally credited with the ability to keep certain pests at bay and to stimulate the growth of neighbouring plants — the scientific evidence is thin, but the pollinator effect is very real). To stretch the flower production, regularly cut spent flower stalks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated, especially by bees and bumblebees. Very little risk of crossing with other garden plants.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eFlowering: June to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade.\u003c\/li\u003e\n\u003cli\u003eOrdinary, well-drained soil. Very drought-tolerant. Space plants 30 to 40 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (May in Québec). Self-seeds generously year after year, sometimes too much — can become invasive if not controlled.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":41700185211052,"sku":"GC-H-BORAGF-40","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"200","offer_id":41700185243820,"sku":"GC-H-BORAGF-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41700185276588,"sku":"GC-H-BORAGF-1K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44169042788524,"sku":"GC-H-BORAGF-5K","price":54.99,"currency_code":"CAD","in_stock":false},{"title":"25000","offer_id":44213393719468,"sku":"GC-H-BORAGF-25K","price":199.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/boragef_8b130e70-ce7a-4e5a-845a-d06a29fdbbe6.jpg?v=1664221190"},{"product_id":"semences-ciboulette-ancestrale","title":"Common Chives Heirloom","description":"\u003cp\u003e\u003cem\u003eAllium schoenoprasum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most generous and reliable vegetable garden herbs you can install in the Québec garden. A hardy perennial of astonishing robustness (zone 3, even 2), it returns faithfully each spring among the very first green shoots, and keeps producing its fine hollow stems until the hard frosts of November. It's also one of the rare vegetable garden plants in the world whose natural geographic range stretches from the polar circles to the temperate zones — found wild in Eurasia, in North America, in the alpine foothills, in the prairies of Mongolia, in Siberia. Cultivated in China for more than 5,000 years, used by the Romans, integrated into the French culinary canon as one of the four classic \u003cem\u003efines herbes\u003c\/em\u003e (with parsley, chervil and tarragon), it has accompanied humanity for as far back as written memory reaches.\u003c\/p\u003e\n\u003cp\u003eA small perennial 20 to 30 cm tall, forming a dense clump of long, fine, cylindrical hollow stems like tiny blades of grass, of a bright tender green. Mild, fresh onion flavour, more delicate than that of other alliums, which wafts up as soon as you brush the clump in passing. Indispensable snipped at the end of cooking onto scrambled eggs, omelettes, cold or hot soups, potato salad, fresh cheese for spreading, and of course the inevitable sour cream and chives on the baked potato.\u003c\/p\u003e\n\u003cp\u003eUnexpected bonus in June: the plant produces mauve pompom flowers of discreet beauty, entirely edible — separate into little florets to sprinkle on a salad like violet stars, or infuse in white vinegar to obtain a pink, delicately scented vinegar that makes superb vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Easy germination (10 to 14 days), to be started indoors 8 to 10 weeks before transplanting, or direct-sown as soon as the soil can be worked. A trick that comes with experience: sow several seeds together in the same starter cell — 6 to 10 seeds per pot — chives naturally grow in clumps, and a grouped transplant gives a visible presence in the garden from the very first year, where a single sprig lost in a cell looks pathetic. To keep the clump vigorous, divide it every 3 to 4 years in spring — each separated piece makes a new plant. A well-established clump produces for 10 to 15 years. Cut the spent flower stalks if you don't want self-seeding (otherwise, you'll find chives all over the garden the next year).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial (zone 3, sometimes 2 with a little protective snow cover). Bee-pollinated; rarely crosses with other home-garden alliums.\u003c\/li\u003e\n\u003cli\u003eHeight: 20 to 30 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible from 8 to 10 weeks after sowing. Perennial 10 to 15 years.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained soil. Tolerates drought well once established. Space clumps 20 to 30 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before planting out, or direct-sow as soon as the soil can be worked (April in Québec). Sow 6 to 10 seeds per cell for fuller clumps from the first year.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41730967830700,"sku":"GC-H-CHIVE-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41730967863468,"sku":"GC-H-CHIVE-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41730967896236,"sku":"GC-H-CHIVE-5K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/polyvitchives_cb934747-5446-4d62-aecf-ef27ad666579.jpg?v=1664221237"},{"product_id":"semences-persil-frise-vert-foret-ancestral","title":"Forest Green Curled Parsley Heirloom","description":"\u003cp\u003e\u003cem\u003ePetroselinum crispum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe curly version of the great classic of garden herbs. The same species as flat-leaf Italian parsley, but selected over the centuries for its richly ruffled, triple-curled leaves that form little dense bouquets like tufts of dark green moss. The Forest Green variety stands out for a particularly deep, sustained colour that resists summer fading well, and for a compact, well-held habit useful both for appearance in the garden and for cutting in the kitchen.\u003c\/p\u003e\n\u003cp\u003eCurly parsley has long suffered an unfair reputation — that of being \"the parsley you put on the plate to look pretty but don't eat.\" It's a shame, because its taste is frankly good — less peppery than Italian, rounder, milder, with an almost sweet finish — and its curly texture has real advantages in the kitchen: it holds its shape and volume better after chopping, it fluffs nicely on a dish without flattening, and it incorporates better into certain preparations (English green sauce, snail garlic-parsley butter, North American tabbouleh, shepherd's pie).\u003c\/p\u003e\n\u003cp\u003eNutritional bonus: it contains slightly more vitamin C than the Italian. For ornamental gardens and decorative vegetable plots, it's also a visual asset — its ruffled pompoms make a superb, structured border along a path or around a bed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Same principles as for the Italian. Slow germination, accelerated by soaking the seeds for 24 hours in warm water. Indoor start 6 to 8 weeks before planting out, or direct-sow as soon as the soil can be worked. Biennial — most plants survive the Québec winter under mulch and restart the following spring before bolting in June (which allows seed harvest for the following season). To prolong leaf production, cut the flower stalk as soon as it appears if you don't want to make seeds — the plant then puts its energy into producing new leaves.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial. Insect-pollinated; crosses with other parsleys nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 25 to 35 cm in the first year.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70 to 80 days for full harvest; first usable leaves from 6 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade (appreciates some shade in summer heat).\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained soil. Space plants 20 to 25 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April-May in Québec), or indoor start 6 to 8 weeks before planting out to compensate for slow germination. Harvest outer stems leaving the heart intact.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":42760987771052,"sku":"GC-H-PARFGR-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42760987803820,"sku":"GC-H-PARFGR-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42760987836588,"sku":"GC-H-PARFGR-10K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":42760987869356,"sku":"GC-H-PARFGR-50K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fgparsley_b96669a4-305c-40df-91e9-4ce3d0c5da97.jpg?v=1664221292"},{"product_id":"semences-sauge-ancestrale","title":"Common Sage Heirloom","description":"\u003cp\u003e\u003cem\u003eSalvia officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe herb that saves, in the literal sense of the name. \u003cem\u003eSalvia\u003c\/em\u003e comes from the Latin \u003cem\u003esalvare\u003c\/em\u003e — to save, to heal — and the School of Salerno in the Middle Ages, the first great medical centre of Latin Europe, had raised sage to nearly miraculous rank: \u003cem\u003eCur moriatur homo cui Salvia crescit in horto?\u003c\/em\u003e — \"Why should a man die, if sage grows in his garden?\" That's surely an exaggeration, but the plant's medicinal pharmacopoeia is genuinely impressive — anti-inflammatory, digestive uses, against sore throats and night sweats, part of which is today validated by contemporary science. No wonder it acquired, over the centuries, its reputation as the herb of wisdom.\u003c\/p\u003e\n\u003cp\u003eA small woody perennial shrub, hardy in Québec (zone 4, sometimes 3 with protection), 30 to 75 cm tall at full maturity, dense bushy habit, with elongated, silvery grey-green, lightly downy leaves of an intense, characteristic flavour: earthy, camphorous, lightly bitter, deeply aromatic. Mediterranean and North American cooking has adopted it fervently — indispensable to \u003cem\u003esaltimbocca alla romana\u003c\/em\u003e (veal or pork escalopes with fresh sage and prosciutto), to brown-butter-and-sage sauce on Italian butternut squash ravioli, to traditional North American turkey stuffing — a Thanksgiving and holiday classic — to seasoned Italian sausage, in a strong infusion against sore throats with a little honey and lemon. Dried, it keeps its perfume better than most herbs — one of the rare ones that gets through the winter without losing all its intensity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Slow, capricious germination (14 to 21 days), often disappointing from seed — many gardeners prefer to buy a small plant the first year and multiply it afterwards by cutting or division, far more reliable methods. If you try seeding, start indoors 8 to 10 weeks before planting out, at 20-22 °C, sowing on the surface (the seeds like light). In the garden, sage asks little: well-drained soil, full sun, and above all no excess of moisture — like lavender and rosemary, it's standing moisture that kills it, not the cold. Prune the plant each spring by cutting back a third to keep it from becoming too woody and sparse. An established plant produces for 5 to 7 years, after which it's better to replace it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy woody perennial (zone 4, sometimes 3 with perfect drainage and winter mulch). Bee-pollinated; few crossings to fear with other culinary sages.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 75 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible from 75 to 90 days in the first year; peak production in the second and third year.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to poor soil, well-drained, neutral to slightly alkaline. Tolerates drought well. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost, on the surface without covering. Cutting and division in spring remain the most reliable methods for multiplying the plant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":41801896755372,"sku":"GC-H-SAGE-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":41801896788140,"sku":"GC-H-SAGE-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41801896820908,"sku":"GC-H-SAGE-1K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41801896853676,"sku":"GC-H-SAGE-5K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sage_3d9f5b05-fc7b-4f0e-8fe9-90526736c1e2.jpg?v=1699044971"},{"product_id":"cerfeuil-ancestral","title":"Heirloom Chervil","description":"\u003cp\u003e\u003cem\u003eAnthriscus cerefolium.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn old and delicate herb, native to the Caucasus and the Middle East, spread across Europe by the Romans, who already cultivated it in Pliny the Elder's day. In the Middle Ages, Charlemagne ordered its planting in royal and monastic gardens (the \u003cem\u003eCapitulare De Villis\u003c\/em\u003e), and it has held its place ever since in the French culinary canon, particularly in refined cooking, where it features among the famous classic \u003cem\u003efines herbes\u003c\/em\u003e (with parsley, chives and tarragon) — a blend that has perfumed omelettes, sauces and terrines for centuries. Chervil is often described as \"gourmet parsley,\" but that does it slim justice: its perfume has something more subtle, more floral, with a delicate anise note that brings it closer to fennel and tarragon than to parsley.\u003c\/p\u003e\n\u003cp\u003eAn annual plant 30 to 60 cm tall, with light, airy foliage recalling a miniature fern, dotted in summer with umbels of tiny white flowers. The flavour is fragile and volatile — to be used exclusively raw or added at the very end of cooking, never boiled or fried (heat instantly destroys its aromas). Indispensable to classic béarnaise sauce, to gribiche sauce, to the \u003cem\u003eomelette aux fines herbes\u003c\/em\u003e, to spring soup with chervil and young peas, snipped on poached salmon or soft-boiled eggs, in a vinaigrette for a baby-greens salad. It's also traditionally the herb of Holy Thursday and of Lenten cooking in several European traditions — one of the first fresh herbs of the spring garden, which once made it a symbol of rebirth after winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Chervil doesn't like heat and hates being moved. Direct sowing only, in place as soon as the soil can be worked (April in Québec), then new windows every 3-4 weeks through mid-spring. Resume sowings from mid-August for the fall harvest, which is often the most beautiful. A rare bonus among herbs: it frankly prefers part shade — a spot in the light shade of a tree or against an east-facing wall suits it better than full sun, which makes it bolt in a few weeks. Harvest by regularly cutting outer stems, as with parsley. No drying possible — chervil loses almost all its perfume once dried. Freezing it snipped into a butter cube is a far better option for winter storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated; rarely crosses with other umbellifers in the home garden.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 days for full harvest; first usable leaves from 4 to 5 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: part shade preferred; full sun acceptable only in spring and fall.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained soil. Thin to 15-20 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April in Québec), in successive rows through late May. Resume sowings from mid-August. Self-seeds readily once established.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42601052537004,"sku":"GC-H-CHERVI-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42601052569772,"sku":"GC-H-CHERVI-1K","price":2.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42601052602540,"sku":"GC-H-CHERVI-5K","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42601052635308,"sku":"GC-H-CHERVI-25K","price":27.99,"currency_code":"CAD","in_stock":true},{"title":"125000","offer_id":44227584262316,"sku":"GC-H-CHERVI-125K","price":99.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/chervilh_240c8632-8022-4bf9-9934-a56d492d05bd.jpg?v=1664221235"},{"product_id":"estragon-mexicain-ecologique","title":"Mexican Tarragon","description":"\u003cp\u003e\u003cem\u003eTagetes lucida.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe tarragon that isn't one. Behind this common name hides a plant of an entirely different family — a \u003cem\u003eTagetes\u003c\/em\u003e, that is to say, a close relative of decorative French marigolds and African marigolds, but whose leaf flavour mimics true French tarragon (\u003cem\u003eArtemisia dracunculus\u003c\/em\u003e) so well that it traditionally replaces it in Mexican cooking and in every tropical country where real tarragon refuses to grow. A sacred plant of the Aztecs under the name \u003cem\u003eyauhtli\u003c\/em\u003e, used in their religious ceremonies and in the preparation of \u003cem\u003ecacáhuatl\u003c\/em\u003e (the ritual cacao drink), it continues today to perfume Mexican \u003cem\u003eatoles\u003c\/em\u003e, flavoured pulques, sauces and certain artisanal hot chocolates.\u003c\/p\u003e\n\u003cp\u003eAn annual in Québec (perennial only in zone 8 and warmer), 60 to 90 cm tall, upright in habit, with fine, smooth, glossy leaves of a flavour astonishingly close to tarragon but with a more marked anise note and an almost caramelized sweetness in the background. Crowned in late summer and early fall with a cloud of small yellow-orange flowers resembling mini French marigolds — prettily decorative and very attractive to late-season pollinators. At the table, use it exactly like French tarragon: fresh with chicken, fish, eggs, in béarnaise and tartare sauces, snipped on summer vegetables or infused in vinegar. Precious bonus: unlike true tarragon, which loses almost all its flavour on drying, Mexican tarragon keeps an intense perfume once dried — hence its value as a winter pantry herb.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Slower-than-average germination (10 to 14 days) and a heat requirement — start indoors 8 to 10 weeks before last frost, at 22-25 °C. Sow on the surface or barely cover — the seeds like light to emerge. Transplant once all risk of frost is past and the soil is well warmed. The plant settles in slowly at first, then truly thrives in the heat of July-August; peak production of aromatic leaves often coincides, by the way, with flowering. Harvest leaves as needed or cut stems in bundles for drying, which takes a few days in open air.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual in Québec (perennial only in zone 8+). Insect-pollinated; little risk of crossing with other garden herbs.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 75 days for the leaves; flowers from mid-August.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich, well-drained soil. Tolerates drought. Space plants 30 to 40 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past and the soil is well warmed (15 °C minimum).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42570216865964,"sku":"GC-O-TARMEX-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42570216898732,"sku":"GC-O-TARMEX-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42570216931500,"sku":"GC-O-TARMEX-500","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/mtarragon.jpg?v=1698701562"},{"product_id":"basilic-mauve-ecologique","title":"Purple Basil","description":"\u003cp\u003e\u003cem\u003eOcimum basilicum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBasil — \u003cem\u003ebasilikos\u003c\/em\u003e in Greek, \"royal\" — has been cultivated for more than five thousand years, native to the tropical plains of India where it has always held a place of honour in cuisine, pharmacopoeia and religious rituals. The purple-leaved selection, on the other hand, is much more recent — the founding variety Dark Opal was developed at the University of Connecticut and released in 1962, opening the way for an entire family of ornamental basils in deep tints, from vibrant violet to nearly black purple.\u003c\/p\u003e\n\u003cp\u003eMore than pretty, it's flavourful — a classic basil base note, but with a perfume that's more anise, almost clove-studded, giving it a more marked presence in dishes. Magnificent fresh in a caprese salad where it plays contrasts with mozzarella and tomato, in a pesto that takes on a surprising eggplant tint, torn over pasta, slipped into Vietnamese spring rolls. And its secret superpower: soaked in white vinegar, it colours the liquid a brilliant ruby in a few days — the base of a magnificent homemade aromatic vinegar that makes superb gifts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Basil loves heat. Really. Its germination stalls below 18 °C, and a young plant that catches cold in early season stays stunted all summer, no matter what you do afterwards. Start indoors 6 to 8 weeks before last frost, on a heat mat if possible, and transplant only once nights have stabilized above 12 °C — early June in Québec, never before. Pinch the first flowers as soon as they appear: that pruning pushes the plant to branch and to double or triple its leaf production.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Stable variety. Self-fertile but visited by bees, which can cause crossings with other basils nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75 to 85 days for full size; first usable leaves from 6 weeks.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained soil, kept cool without excess. Space plants 25-30 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before last frost. Transplant once all risk of cold is past and the soil is at 18 °C minimum.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42600949022892,"sku":"GC-O-BASPUR-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42600947908780,"sku":"GC-O-BASPUR-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42600947941548,"sku":"GC-O-BASPUR-2000","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42600949055660,"sku":"GC-O-BASPUR-10000","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pbasil.jpg?v=1698701201"},{"product_id":"thym-rampant-ancestral","title":"Creeping Thyme Heirloom","description":"\u003cp\u003e\u003cem\u003eThymus serpyllum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCreeping thyme — also known as wild thyme — is a small marvel of sunny ground. This creeping perennial plant forms a dense, perfumed carpet that delicately hugs stones, paths and dry soils. Its tiny tender-green leaves release a warm, aromatic fragrance at the slightest brush, evoking at once wild hills, honey and Mediterranean herbs.\u003c\/p\u003e\n\u003cp\u003eIn early summer, wild thyme covers itself in a multitude of small pink to purplish flowers that draw bees, butterflies and other pollinators. Its low, spreading habit makes it an excellent natural ground cover — as beautiful as it is resilient. It admirably withstands drought, poor soils and even light foot traffic, while asking very little upkeep.\u003c\/p\u003e\n\u003cp\u003eHardy and full of character, creeping thyme brings a wild, poetic atmosphere to rockeries, borders and natural gardens. We love it as much for its discreet beauty as for its ancestral culinary and medicinal uses. Its powerful perfume recalls the landscapes of garrigue heated by the sun, where earth and aromatic herbs blend in the warm summer air.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~15 cm (6\") tall.\u003c\/li\u003e\n\u003cli\u003ePerennial except in zones too cold.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42096968761516,"sku":"GC-H-CRETHY-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42096968794284,"sku":"GC-H-CRETHY-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42096968827052,"sku":"GC-H-CRETHY-2K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42096968859820,"sku":"GC-H-CRETHY-10K","price":36.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":44229679546540,"sku":"GC-H-CRETHY-50K","price":89.99,"currency_code":"CAD","in_stock":true},{"title":"250000","offer_id":44229686460588,"sku":"GC-H-CRETHY-250K","price":249.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/cthyme_02236380-4d78-4112-8067-5e45b92d9a36.jpg?v=1699044982"},{"product_id":"kamut-khorasan-ecologique-germinations-herbe","title":"Kamut (Khorasan) — Sprouting \u0026 Wheatgrass Seeds","description":"\u003cp\u003eAn ancient Persian wheat whose name recalls the antique kingdom of Khorasan, which stretched across present-day Iran, Afghanistan and Central Asia — a region where this wheat has been cultivated for at least 5,000 years. Its modern rediscovery owes itself to a romantic but disputed story: an American airman, Earl Dedman, is said to have brought back Khorasan grains found in an Egyptian tomb around 1949 (hence the English nickname \"\u003cem\u003eKing Tut's wheat\u003c\/em\u003e\"). It was, however, the Montana organic farmer Bob Quinn who ensured its commercial diffusion in the 1980s-90s and registered the name \u003cem\u003eKAMUT\u003c\/em\u003e, which is today a trademark guaranteeing organic certification.\u003c\/p\u003e\n\u003cp\u003eA cousin of hard wheat, Khorasan stands out for grains nearly twice as large, of a beautiful amber yellow, with higher selenium and protein content than modern wheat. Some people sensitive to modern wheat tolerate it better — it does, however, contain gluten, and so is absolutely not suited to coeliacs.\u003c\/p\u003e\n\u003cp\u003eAs sprouts (3 to 5 days after soaking): small golden shoots with a white radicle, a noticeably milder, sweeter and nuttier flavour than hard wheat — to use in homemade sprout bread, as garnish on salads, in morning yogurt with honey, or as raw cereal with plant milk. As grass (\u003cem\u003ekamutgrass\u003c\/em\u003e), the direct equivalent of wheatgrass — to pass through a juicer for a milder, rounder drink than modern-wheat juice.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoak: 8 to 12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2 to 3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 3 to 5 days after the start of soaking.\u003c\/li\u003e\n\u003cli\u003eGrass harvest: 8 to 12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of grains produces a 20 × 20 cm tray of grass.\u003c\/li\u003e\n\u003cli\u003eBest use: sprout bread, grass through a juicer, mild alternative to modern wheat.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":42113343193260,"sku":"GC-O-KAMUT-100G","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":42113343226028,"sku":"GC-O-KAMUT-500G","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":42113343258796,"sku":"GC-O-KAMUT-1KG","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/kamutgrass_5450763e-a832-4cd7-bbb2-60d9531b5d8c.jpg?v=1698701380"},{"product_id":"amarante-rouge-ecologique","title":"Red Garnet Amaranth","description":"\u003cp\u003e\u003cem\u003eAmaranthus cruentus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA plant that carries within it one of the most tumultuous culinary stories of the Americas. Amaranth — \u003cem\u003ehuautli\u003c\/em\u003e in Nahuatl — was one of the food pillars of the Aztec empire, cultivated on a large scale alongside corn and beans in the famous Mesoamerican \u003cem\u003emilpas\u003c\/em\u003e. It also held a central place in religious ceremonies, which pushed the Spanish conquistadors in the 16th century to forbid its cultivation, decreed pagan, under penalty of severe punishment. The plant nearly disappeared. Rehabilitated at the end of the 20th century for its exceptional nutritional qualities (complete protein rich in lysine, an amino acid rare in cereals), it is today a favourite of gardeners seeking crops at once useful, beautiful and laden with history.\u003c\/p\u003e\n\u003cp\u003eThe Red Garnet selection is doubly productive: tender leaves harvestable young like a summer spinach (cooked Asian-style, in an Indian dahl, in a Caribbean stir-fry \u003cem\u003ecallaloo\u003c\/em\u003e), and long flower spikes of deep garnet red, upright in plumes 30 to 40 cm, which produce at maturity a small pale grain — the famous \"amaranth grain\" that can be popped in a pan like miniature popcorn, cooked into porridge, ground into gluten-free flour, or sprouted into fresh shoots. A tall, spectacular plant 1.5 to 2 m, which brings an almost tropical dimension to the vegetable garden and draws a cloud of birds in fall when the seeds are ready.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Amaranth loves heat — sow once the soil is solidly warmed (18 °C minimum), or the seeds stay dormant. If you're aiming for the grain harvest, start indoors 4 to 6 weeks before transplanting. In Québec, full maturity (90 to 120 days) requires the whole season. For leaf harvest only, direct sowing in early June suffices. Harvest the spikes when they start to drop their seeds at the slightest brushing — cut the whole head, let dry on a tarp, then beat lightly and sift. Yields can surprise — a single plant often produces 200 to 500 g of cleaned grain.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Stable variety. Wind-pollinated: crosses with other amaranths nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 1.5 to 2 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 30 to 40 days for young leaves, 90 to 120 days for the grain harvest.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich, well-drained soil. Very drought-tolerant once established. Space plants 30-40 cm apart for leaves, 45-60 cm for grain production.\u003c\/li\u003e\n\u003cli\u003eIndoor start 4 to 6 weeks before last frost for the grain harvest, or direct-sow in early June for the leaf harvest. Refuses to germinate below 15 °C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":42558857838764,"sku":"GC-O-AMARED-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42558857871532,"sku":"GC-O-AMARED-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42558857904300,"sku":"GC-O-AMARED-10K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/redamaranth_f0a8fce4-cf5f-4f11-aa6d-b1c0b31716f3.jpg?v=1698701173"},{"product_id":"sauge-blanche-ancestrale","title":"Heirloom White Sage (Salvia apiana)","description":"\u003cp\u003e\u003cem\u003eSalvia apiana.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn aromatic herb traditionally used as a medicinal and ritual plant.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~15 cm (8\").\u003c\/li\u003e\n\u003cli\u003eCan be hard to germinate, with a rate of ~25-30% and taking 7-21 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42670640922796,"sku":"GC-H-SAGWHI-20","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"100","offer_id":42670640955564,"sku":"GC-H-SAGWHI-100","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"500","offer_id":42670640988332,"sku":"GC-H-SAGWHI-500","price":15.99,"currency_code":"CAD","in_stock":false},{"title":"2500","offer_id":44180093042860,"sku":"GC-H-SAGWHI-2500","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/wsage_f0d6ccb1-d9e1-4029-8ddc-232e1592e54b.jpg?v=1699044969"},{"product_id":"origan-italien-ancestral","title":"Italian Oregano Heirloom","description":"\u003cp\u003e\u003cem\u003eOriganum vulgare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe aromatic soul of Mediterranean cuisine. The word \u003cem\u003eoriganum\u003c\/em\u003e itself is a gift from ancient Greek: \u003cem\u003eoros\u003c\/em\u003e (mountain) and \u003cem\u003eganos\u003c\/em\u003e (joy) — the \"joy of the mountains\" — because the plant grew spontaneously on the dry, stony hills of Greece, perfuming the air with every step. Aphrodite, the myth says, would have created it to offer humans a herb symbolizing happiness; the Greeks crowned young wedded couples with it and also laid it on tombs to ensure the dead a peaceful rest. Romans and Egyptians attributed medicinal virtues to it — digestive, antiseptic, against sore throats — uses that modern science partly validates thanks to the powerful phenolic compounds (carvacrol, thymol) the plant contains.\u003c\/p\u003e\n\u003cp\u003eThe Italian selection offers a rounder, milder, less peppery aromatic profile than true Greek oregano, more in tune with southern Italian cooking, where it traditionally accompanies pizza margherita, marinara sauce, eggplant \u003cem\u003eparmigiana\u003c\/em\u003e, caprese salad, grilled zucchini and marinades for grilling meats. A small perennial 30 to 60 cm tall, with a bushy habit, small oval downy grey-green leaves, covered in July-August with a cloud of pale pink to mauve flowers that literally make the garden hum — flowering oregano is one of the best pollinator magnets in the vegetable garden. Hardy to zone 4, sometimes zone 3 with protection, it comes back year after year from a single sowing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Oregano seeds are among the smallest in the garden — practically fine dust — to be sown on the surface without covering, keeping the soil moist by misting rather than watering. Germination in 7 to 14 days, indoor start 8 to 10 weeks before planting out. The flavour peaks just before flowering — it's the ideal moment to harvest and dry (hang the stems in bundles in a dark, airy spot, then strip into jars). An established plant produces for 4 to 5 years, after which it's worth dividing the clump in spring to rejuvenate it.\u003c\/p\u003e\n\u003cp\u003eNote: dried oregano's flavour is often more intense than fresh — one of the rare herbs where drying enhances rather than dulls.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial (zone 4, sometimes 3 with winter mulch). Insect-pollinated; little risk of crossing with other oreganos in a home garden.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: harvest possible from 2 months after transplanting; peak production in the second and third year.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to poor soil, well-drained, neutral to slightly alkaline. Tolerates drought and hates standing moisture. Space plants 30 to 40 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost, on the surface without covering. Transplant once all risk of frost is past. Self-seeds readily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42677861646508,"sku":"GC-H-OREITA-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42677861679276,"sku":"GC-H-OREITA-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42677861712044,"sku":"GC-H-OREITA-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42677861744812,"sku":"GC-H-OREITA-25K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/oregano_2f94428e-62a0-4091-9909-d75fb5865ded.jpg?v=1699044963"},{"product_id":"citronelle-ancestrale","title":"Heirloom Lemongrass","description":"\u003cp\u003e\u003cem\u003eCymbopogon flexuosus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eLemongrass is a fragrant herb commonly used in Asian cooking. It has a fresh, citrusy flavour reminiscent of a blend of lemon and grass.\u003c\/p\u003e\n\u003cp\u003eIt adds a unique taste and aroma to dishes, especially in soups, curries and teas.\u003c\/p\u003e\n\u003cp\u003eLemongrass also has potential health benefits and is often used for its calming and digestive properties.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGermination rate: ~40%.\u003c\/li\u003e\n\u003cli\u003eGrows to ~60-120 cm (24-48\") in ~90-100 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42680946786476,"sku":"GC-H-LEMONG-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42680946819244,"sku":"GC-H-LEMONG-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42680946852012,"sku":"GC-H-LEMONG-2K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42680946884780,"sku":"GC-H-LEMONG-10K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/citronelle.jpg?v=1691159571"},{"product_id":"absinthe-ancestrale","title":"Heirloom Wormwood (Absinthe)","description":"\u003cp\u003e\u003cem\u003eArtemisia absinthium.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWormwood (also called absinthe in French) is a perennial herbaceous plant belonging to the Asteraceae family. It is native to Europe, Asia and parts of North Africa. It has a distinctive greyish-green look with deeply lobed leaves covered in fine hairs. This herb is known for its bitter taste and powerful aroma.\u003c\/p\u003e\n\u003cp\u003eIt has been used for centuries in traditional medicine and as a key ingredient in the production of the famous alcoholic beverage absinthe. It's also known for its historic association with herbal remedies for digestive disorders and as a natural insect repellent.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~90 cm (3') in ~2 years.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42680975392940,"sku":"GC-H-WORMWO-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42680975458476,"sku":"GC-H-WORMWO-200","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"1000","offer_id":42680975491244,"sku":"GC-H-WORMWO-1K","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"5000","offer_id":42680975524012,"sku":"GC-H-WORMWO-5K","price":39.99,"currency_code":"CAD","in_stock":false},{"title":"25000","offer_id":44231526514860,"sku":"GC-H-WORMWO-25K","price":99.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/armoise.jpg?v=1698942966"},{"product_id":"bergamote-menthe-citron-ancestrale","title":"Heirloom Lemon Mint (Monarda citriodora)","description":"\u003cp\u003e\u003cem\u003eMonarda citriodora.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAlso known as bee balm and lemon mint, it's an herbaceous plant native to North America. It belongs to the mint family and is characterized by its lemon-scented leaves and pretty pink or lavender flowers.\u003c\/p\u003e\n\u003cp\u003eIt's often used in culinary applications as a flavouring agent in teas, salads and desserts thanks to its refreshing citrus aroma.\u003c\/p\u003e\n\u003cp\u003eIt's also known for its medicinal properties and is used in traditional herbal remedies for its antiseptic and digestive benefits.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to 60-90 cm (2-3') in ~120 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42681132875948,"sku":"GC-H-LEMMIN-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42681132908716,"sku":"GC-H-LEMMIN-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42681132941484,"sku":"GC-H-LEMMIN-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42681132974252,"sku":"GC-H-LEMMIN-25K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lm.jpg?v=1691168019"},{"product_id":"basilic-cannelle-ecologique","title":"Cinnamon Basil","description":"\u003cp\u003e\u003cem\u003eOcimum basilicum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA distinct basil variety prized for its unique perfume and flavour reminiscent of cinnamon. Native to Southeast Asia, this herbaceous plant is loved for its aromatic leaves and its versatility in the kitchen.\u003c\/p\u003e\n\u003cp\u003eCinnamon basil leaves are oval, bright green and carry a slight tint of red in some varieties. What sets this variety apart from other basils, however, is its enchanting aroma evoking cinnamon — with sweet, spicy, lightly sweet notes.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, cinnamon basil adds an interesting dimension to dishes. It can be used fresh in salads, pasta dishes, desserts, drinks and jams to bring a touch of unexpected, exotic flavour. It's particularly delicious in sweet dishes — fruits, sorbets and cakes.\u003c\/p\u003e\n\u003cp\u003eThis basil variety is also an excellent choice for making flavoured oils, vinegars or herbal teas. It offers a unique sensory experience thanks to its distinctive perfume.\u003c\/p\u003e\n\u003cp\u003eBeyond its culinary use, cinnamon basil is sometimes grown for ornamental purposes, thanks to its attractive foliage and intoxicating perfume. It adds a touch of exoticism and originality to gardens and vegetable plots.\u003c\/p\u003e\n\u003cp\u003eCinnamon basil is a special basil variety that awakens the senses with its enchanting perfume and unforgettable flavour. Whether for cooking or for beautifying the garden, this plant offers a unique taste and olfactory experience that deserves to be discovered.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~45-75 cm.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42850747744428,"sku":"GC-O-BASCIN-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42850747777196,"sku":"GC-O-BASCIN-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42850747809964,"sku":"GC-O-BASCIN-2K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":44161992818860,"sku":"GC-O-BASCIN-10K","price":39.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":44300116492460,"sku":"GC-O-BASCIN-50K","price":149.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/cinbas.jpg?v=1699475532"},{"product_id":"hysope-ancestrale","title":"Heirloom Hyssop","description":"\u003cp\u003e\u003cem\u003eHyssopus officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn aromatic herbaceous plant belonging to the Lamiaceae family. Native to the Mediterranean region, this perennial is prized for its narrow leaves, upright stems and deep blue or violet flowers — though there are varieties with white or pink flowers.\u003c\/p\u003e\n\u003cp\u003eCultivated since antiquity, hyssop has long been used for medicinal and culinary purposes. The leaves of this plant give off an intense, lightly minty perfume, with earthy and spicy nuances.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, hyssop leaves are used to flavour various dishes. Their robust flavour makes them popular in Mediterranean cooking, and they're often added to marinades, sauces, soups and meat dishes. Hyssop flowers, edible, can be used to decorate dishes or to infuse drinks.\u003c\/p\u003e\n\u003cp\u003eOn the medicinal side, hyssop was traditionally used for its antiseptic and expectorant properties. It was also reputed for its beneficial effects on digestion. However, its use for medicinal purposes requires caution and professional advice.\u003c\/p\u003e\n\u003cp\u003eAesthetically, hyssop is loved in gardens for its attractive flowers and dense foliage. It often draws pollinators, such as bees and butterflies, adding an ecological dimension to the garden.\u003c\/p\u003e\n\u003cp\u003eEasy to grow, hyssop thrives in well-drained, sunny soils. It's drought-resistant and can be a beautiful addition to herb gardens, offering a profusion of colour and aroma. Whether for culinary, ornamental or medicinal pleasures, hyssop remains a versatile and fascinating plant.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~60-90 cm (2-3') in ~90 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42854099484844,"sku":"GC-H-HYSSOP-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42854099517612,"sku":"GC-H-HYSSOP-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42854099550380,"sku":"GC-H-HYSSOP-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42854099583148,"sku":"GC-H-HYSSOP-25K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/hysope.jpg?v=1699561832"},{"product_id":"guimauve-ancestrale","title":"Heirloom Marshmallow (Althaea)","description":"\u003cp\u003e\u003cem\u003eAlthaea officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA name that opens a small, savoury time-portal — the white and sticky marshmallows toasted over a campfire originally come from this plant. Not directly from the ones you buy in a bag at the grocery store, which haven't actually contained any plant extract for a long time (just sugar, corn syrup and gelatin), but rather from the original confection, as it was prepared since pharaonic Egypt: a mucilage extracted from the plant's roots, mixed with honey or sugar, whipped into an airy foam and offered as a soothing remedy to irritated throats and stubborn coughs. The Latin name itself, \u003cem\u003eAlthaea\u003c\/em\u003e, comes from the Greek \u003cem\u003ealthein\u003c\/em\u003e, \"to heal\" — that tells you the place it held in ancient pharmacopoeia. Pliny the Elder, Dioscorides, the Arab doctors of the Middle Ages, all attributed to it emollient and wound-healing virtues that modern science validates for treating mild inflammations of the mucous membranes.\u003c\/p\u003e\n\u003cp\u003eA hardy perennial of great beauty, native to the wetlands and brackish marshes of Europe and western Asia (hence the English name \u003cem\u003emarsh-mallow\u003c\/em\u003e). An imposing plant 1 to 2 m tall at full maturity, with velvety leaves of an almost downy silver-green that give the plant a tactile softness rare in the garden, crowned all summer with five-petalled cup-shaped flowers of a very pale pink-white — elegant, melliferous, particularly attractive to bumblebees. Multi-use: roots harvested in the second or third autumn to prepare decoctions, syrups and soothing infusions; young tender leaves edible raw in a spring salad (soft, slightly mucilaginous texture); decorative edible flowers, pretty in a still water or sprinkled on a dessert. A precious plant in the medicinal-plant garden and the wildflower garden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Capricious, slow germination — marshmallow needs a 4-to-6-week cold stratification in the fridge in a slightly damp sand bag before spring sowing, or more simply, an autumn sowing directly in place that lets winter do the work. First year rather modest in growth; second year, adult size and start of flowering; third year, full production. Choose a permanent spot where the plant can establish itself — it's a long-lived perennial (10 to 15 years). To harvest the root for medicinal uses, wait until the end of the second or third season, in autumn, after the above-ground parts have died back. Dry the roots cut into rounds in dry, warm air.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hardy perennial (zone 3). Insect-pollinated, especially by bumblebees.\u003c\/li\u003e\n\u003cli\u003eHeight: 1 to 2 m.\u003c\/li\u003e\n\u003cli\u003eFlowering: July to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun to part shade.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained soil that never dries out completely. Tolerates slightly damp and even mildly salty soils (origin in marsh edges). Space plants 50-60 cm apart.\u003c\/li\u003e\n\u003cli\u003eAutumn sowing in place for natural stratification, or indoor sowing after 4 to 6 weeks of fridge stratification, 6 to 8 weeks before planting out.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42900827439276,"sku":"JV-A-GUIMAU-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42900827472044,"sku":"JV-A-GUIMAU-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42900827504812,"sku":"JV-A-GUIMAU-1K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42900827537580,"sku":"JV-A-GUIMAU-5K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/marsh.jpg?v=1701370256"},{"product_id":"semences-herbe-a-chat","title":"Herbe à Chat","description":"\u003cp\u003e\u003cem\u003eAvena sativa.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eÀ ne pas confondre avec l'\u003ca href=\"\/en\/products\/semences-herbe-chat-biologiques\"\u003eherbe aux chats véritable (\u003cstrong\u003eNepeta cataria\u003c\/strong\u003e)\u003c\/a\u003e, l'herbe psychoactive qui rend les chats fous par sa molécule volatile, la népétalactone. Celle-ci, par contre, est l'avoine ordinaire que le chat broute simplement avec plaisir.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLe compagnon végétal indispensable du chat d'intérieur. Semée dense dans un petit pot, l'avoine produit de jeunes pousses tendres que le chat mâche, déchire et avale avec une satisfaction visible.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePourquoi les chats mangent-ils de l'herbe? La question fascine les vétérinaires depuis longtemps, et les hypothèses convergent. Apport en acide folique d'abord (la chlorophylle des jeunes pousses en contient en abondance, un nutriment que le foie félin synthétise mal et qui contribue à la formation de l'hémoglobine). Aide mécanique à l'expulsion des boules de poils ensuite (les longues fibres végétales jouent un rôle de brosse intestinale efficace). Source de fibres dans une alimentation autrement très carnée. Et probablement, tout simplement, plaisir tactile du croquant frais entre les dents. Les chats d'extérieur trouvent leur compte dans la nature, les chats d'appartement, eux, dépendent entièrement du jardinier humain pour leur en offrir.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eL'avoine cultivée (\u003cem\u003eAvena sativa\u003c\/em\u003e) est l'une des céréales les plus anciennes du monde, domestiquée il y a environ 4,000 ans en Asie centrale et au Moyen-Orient. Curieusement, elle a longtemps été considérée comme une mauvaise herbe accompagnant le blé et l'orge avant d'être sélectionnée pour elle-même au Néolithique tardif, surtout dans les climats frais d'Europe du Nord où le blé peinait à mûrir. C'est dans les régions nordiques et insulaires, Écosse, Irlande, Scandinavie, et plus tard le Québec rural, qu'on retrouve ses usages les plus traditionnels: du \u003cem\u003eporridge\u003c\/em\u003e au gruau, de la \u003cem\u003ebannock\u003c\/em\u003e à l'\u003cem\u003eoatcake\u003c\/em\u003e. Pour les chats, on l'utilise non pas pour son grain, mais pour ses jeunes pousses, récoltées avant que la plante ne forme sa tige florale.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLes pousses sont d'un vert tendre éclatant, douces sous la dent, légèrement sucrées. Le chat les distingue immédiatement de l'herbe à pelouse ordinaire et y revient régulièrement quand on lui en met à disposition. Plusieurs chats développent une routine quasi quotidienne autour de leur pot d'herbe, et certains semblent même tenir compte du moment de la journée, le matin avant le déjeuner, ou le soir avant la sieste prolongée.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePetit truc du semeur:\u003c\/strong\u003e semée dense dans un pot d'environ 15 × 15 cm rempli de terreau ordinaire (1 cuillère à soupe de graines suffit largement), l'herbe à chat lève en 3 à 5 jours et est prête à offrir en 7 à 10 jours, quand les pousses atteignent 10 à 12 cm. Le chat la mâche jusqu'au ras du sol, on peut alors la laisser repousser pour une seconde coupe (rendement modeste mais réel), ou ressemer un pot neuf et faire rotationner. Trois pots décalés de 5 jours assurent une disponibilité continue toute l'année. L'arrosage doit rester léger, terreau humide mais jamais détrempé, sinon les graines pourrissent avant la germination.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAnnuelle, autogame. Aucun risque de croisement (récolte avant floraison de toute façon).\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGermination: 3 à 5 jours.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePrête à offrir: 7 à 10 jours après semis.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHauteur à la récolte: 10 à 12 cm.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSubstrat: terreau ordinaire dans contenant de 15 × 15 cm minimum, drainage essentiel.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eArrosage léger et régulier, lumière vive indirecte, aucune fertilisation requise.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eContinuité: ressemer un pot neuf toutes les 2 à 3 semaines, ou rotationner 2 à 3 pots décalés.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":46345543155884,"sku":"JV-A-HERBACHA-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":46345543188652,"sku":"JV-A-HERBACHA-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":46345543221420,"sku":"JV-A-HERBACHA-5000","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":46345543254188,"sku":"JV-A-HERBACHA-25000","price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/herbacha.jpg?v=1780684862"},{"product_id":"basilic-thai-siam-queen-ancestral","title":"Thai Basil 'Siam Queen'","description":"\u003cp\u003e\u003cem\u003eOcimum basilicum\u003c\/em\u003e var. \u003cem\u003ethyrsiflora\u003c\/em\u003e, cultivar Siam Queen.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNot to be confused with tulsi or holy basil (\u003cem\u003eOcimum tenuiflorum\u003c\/em\u003e), a sacred Indian relative with a peppery-clove profile, nor with Italian Genovese basil (the classic pesto basil). Thai basil has a distinctive aromatic profile — anise, lightly licorice, slightly spicy — that defines the cooking of Southeast Asia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThai basil — \u003cem\u003ehorapha\u003c\/em\u003e (ใบโหระพา) in Thai — is one of the aromatic pillars of Southeast Asian cooking, indispensable to modern Thai, Vietnamese, Lao and Cambodian cuisines. Native to the same biogeographic region as the other basils (the tropical lowlands of South Asia where \u003cem\u003eOcimum basilicum\u003c\/em\u003e evolved), it diverges through its adaptation to the hot, humid climate of Southeast Asia, which has shaped its physiology — purple stems and veins, narrow lanceolate leaves — as well as its very particular aromatic profile, dominated by anise and licorice notes from \u003cem\u003emethylchavicol\u003c\/em\u003e (estragole), markedly more present than in Italian Genovese basil.\u003c\/p\u003e\n\u003cp\u003eThe Siam Queen variety is a modern American selection (an \u003cem\u003eAll-America Selections\u003c\/em\u003e winner in 1997), from a breeding program aimed at adapting traditional Thai basil's characteristics — flavour, habit, fertility, vigour — to North American climate and growing conditions. An upright, vigorous, well-branched plant 35 to 45 cm tall, with deep purple stems and veins, bright green lanceolate leaves 4 to 6 cm long, and dense magenta-purple flower spikes that form in late summer. Intense, clearly recognizable flavour: anise and lightly licorice, with a warm clove bottom note and a fresh, almost minty finish.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, Thai basil has very specific uses that should not be confused with those of Italian Genovese basil. Essential as a final garnish on Vietnamese \u003cem\u003ephở\u003c\/em\u003e (whole leaves added just before eating, never cooked), in Thai coconut-milk-and-galangal chicken (\u003cem\u003etom kha gai\u003c\/em\u003e), in all Thai green and red curries (\u003cem\u003egaeng khiao wan\u003c\/em\u003e, \u003cem\u003egaeng phet\u003c\/em\u003e) where it is added at the very end of cooking, in basil-and-chili stir-fried noodles (\u003cem\u003epad kee mao\u003c\/em\u003e, \"drunken noodles\"), in Cantonese seafood or beef stir-fries, and in Vietnamese summer rolls (\u003cem\u003egỏi cuốn\u003c\/em\u003e) where whole leaves bring freshness and aromatic complexity. Worth knowing: the famous \u003cem\u003epad krapow\u003c\/em\u003e (basil-fried chicken or pork) traditionally uses holy basil (\u003cem\u003etulsi\u003c\/em\u003e or \u003cem\u003ekrapow\u003c\/em\u003e), not Thai sweet basil — though the substitution has become common in Western Thai restaurants where fresh tulsi is hard to find.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all basils, Siam Queen is an absolute heat lover that hates cold — germination stalls below 18 °C, and a young plant that catches cold early in the season stays stunted all summer. Start indoors 6 to 8 weeks before last frost, at 22-25 °C, ideally on a heat mat. Transplant only once nights have stabilized above 12 °C — early to mid-June in Québec, never before. Pinch the tips regularly to stimulate branching and delay flowering: Thai basil bolts faster than Genovese, and the leaves become more pungent (less aromatic) after flowering. For the kitchen, harvest by whole stems rather than leaf by leaf, and use quickly — Thai basil's aromatics are volatile and fade fast after drying (use fresh whenever possible).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Tender annual. Insect-pollinated; crosses readily with other \u003cem\u003eOcimum basilicum\u003c\/em\u003e nearby (Genovese, Purple, Cinnamon, Lemon) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 35 to 45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 70 days for first full-sized leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 25-30 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before last frost, at 22-25 °C. Transplant early-to-mid June once nights are above 12 °C.\u003c\/li\u003e\n\u003cli\u003eAll-America Selections variety 1997, selected for performance in North American temperate climates.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":46346066297004,"sku":"GC-O-BASTHAI-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":46346066329772,"sku":"GC-O-BASTHAI-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":46346066362540,"sku":"GC-O-BASTHAI-2K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":46346066395308,"sku":"GC-O-BASTHAI-10K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/thaibasil_fe10dba2-ca31-437e-9d15-c62f8e989cf7.jpg?v=1780691681"}],"url":"https:\/\/joualvert.ca\/en\/collections\/herbs.oembed","provider":"Joual Vert","version":"1.0","type":"link"}