{"title":"Seeds","description":null,"products":[{"product_id":"semences-brocoli-biologiques-micropousses","title":"Ecological Broccoli — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe star sprout of modern science. In 1997, researcher Paul Talalay of the Johns Hopkins School of Medicine published a now-famous study showing that three-day broccoli sprouts contain 10 to 100 times more \u003cem\u003esulforaphane\u003c\/em\u003e (the major chemopreventive compound in the Brassica family) than the mature florets of the same broccoli — a discovery that propelled the humble seed to superfood stardom in the 2000s, and continues to fuel a vast body of international medical research.\u003c\/p\u003e\n\u003cp\u003eBut beyond the health story, these are also simply delicious little sprouts: mild, fresh flavour with a gentle bite, far less bitter than rapini or mustard, perfect tossed onto sandwiches, wraps, salads, grain bowls, scrambled eggs, or scattered over an \u003cem\u003eavocado toast\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eNote: to maximize sulforaphane content, harvest the sprouts at 3-4 days and eat them raw — heat partially destroys the active compound.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\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\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, salads, raw garnishes on finished dishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053643452588,"sku":"GC-O-BRO-100G","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053643485356,"sku":"GC-O-BRO-500G","price":39.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053643518124,"sku":"GC-O-BRO-1KG","price":69.99,"currency_code":"CAD","in_stock":true},{"title":"5kg","offer_id":47127624089772,"sku":"GC-O-BRO-5KG","price":299.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/Depositphotos_101929458_XL_ab2dfc22-80cb-4dd0-8a0b-829279b25da8.jpg?v=1698701237"},{"product_id":"semences-melange-sandwich-germinations-biologiques","title":"Ecological Sandwich Sprouting Mix","description":"A blend of alfalfa, mustard, radish and red clover — perfect for sandwiches!\n\u003cul\u003e\n\u003cli\u003eComes in a resealable, recyclable bag.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSoak for 6-8 hours and grow for 3-5 days.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon = ~2 cups of sprouts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053645942956,"sku":"GC-O-SANBLE-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053645975724,"sku":"GC-O-SANBLE-500G","price":29.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053646041260,"sku":"GC-O-SANBLE-1KG","price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sandwichblend_aff6e917-a2d3-4659-b5d5-595073fb543c.jpg?v=1698701529"},{"product_id":"semences-melange-ancien-est-biologiques-germinations","title":"Ecological Ancient Eastern Sprouting Mix","description":"A blend of fenugreek, adzuki beans, kamut and lentils.\n\u003cul\u003e\n\u003cli\u003eComes in a resealable, recyclable bag.\u003c\/li\u003e\n\u003cli\u003eSoak for ~9-12 hours and grow for ~3-4 days.\u003c\/li\u003e\n\u003cli\u003e3 tablespoons = ~1 cup of sprouts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053648498860,"sku":"GC-O-ANCBLE-100G","price":5.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053648531628,"sku":"GC-O-ANCBLE-500G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053648564396,"sku":"GC-O-ANCBLE-1KG","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/aeb.jpg?v=1698942946"},{"product_id":"semences-sarrasin-biologiques-micropousses","title":"Ecological Buckwheat — Microgreen Seeds","description":"\u003cp\u003e\u003cem\u003eFagopyrum esculentum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most spectacular microgreens in the world — large heart- or kidney-shaped cotyledon leaves, 3 to 5 cm across, in luminous tender green, carried on translucent pink-red stems. The visual effect is striking: a mini-landscape of tiny palm trees with two-toned fronds. But behind the looks lies a fascinating history and botany. Buckwheat isn't actually a grain, despite its name — it does NOT belong to the grass family (Poaceae) that groups wheat, kamut, barley, oats and rice. It's a \u003cem\u003epseudo-cereal\u003c\/em\u003e in the Polygonaceae family, the same as rhubarb and sorrel. This partly explains its great culinary asset: entirely gluten-free, which makes it one of the rare grains accessible to people with celiac disease.\u003c\/p\u003e\n\u003cp\u003eNative to East Asia (the Tibetan and Chinese regions), buckwheat has been domesticated for about 6,000 years. In Québec it carries deep cultural weight — the sweet or savoury buckwheat galette, inherited from Breton cuisine and adapted by French settlers, is one of the great dishes of traditional Québécois heritage.\u003c\/p\u003e\n\u003cp\u003eMicrogreen flavour: mild, fresh, slightly lemony and herbaceous, with a finishing note recalling young alfalfa or clover leaves (which share related flavours). Juicy, crisp texture — surprisingly substantial.\u003c\/p\u003e\n\u003cp\u003eCulinary uses: excellent as a main green in a full salad (not just a garnish); on cream cheese toasts; as a colourful touch on cream soups; mixed with other microgreens for a colourful blend; on blinis with smoked salmon and sour cream (buckwheat being the flour of traditional blinis as well — mother-and-child visual and flavour echo); as a topping on sweet or savoury buckwheat galettes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 8-12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-4 days.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of hulled seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: full salads, blinis with smoked salmon, cream soups, topping for buckwheat galettes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053649809580,"sku":"GC-O-BUC-100G","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053649842348,"sku":"GC-O-BUC-500G","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053649875116,"sku":"GC-O-BUC-1KG","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/buckwheatm_10f96bfa-bf75-476d-b0c6-d172202129f9.jpg?v=1698701241"},{"product_id":"semences-fenugrec-biologiques","title":"Ecological 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":"400","offer_id":41397997338796,"sku":"GC-O-FENUGR-400","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41714939494572,"sku":"GC-O-FENUGR-2000","price":12.0,"currency_code":"CAD","in_stock":false},{"title":"10000","offer_id":42909875110060,"sku":"GC-O-FENUGR-10000","price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fenugreek_baefad41-d879-4968-a774-7973a424d1a3.jpg?v=1698701343"},{"product_id":"semences-fenugrec-biologiques-germinations-micropousses","title":"Ecological Fenugreek — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eOne of humanity's oldest sprouts, cultivated in Egypt, Greece and Rome since antiquity, and still essential to the cuisines of India (\u003cem\u003emethi\u003c\/em\u003e in Hindi), Iran, Ethiopia and Yemen. A legume (Fabaceae family, alongside peas, lentils and beans), fenugreek produces tender sprouts with long pale yellow-green cotyledons — juicy and crisp in texture.\u003c\/p\u003e\n\u003cp\u003eA unique flavour, slightly bitter and sweet at once, with those characteristic maple-syrup notes also found in mature fenugreek. Excellent in Indian salads, South Indian \u003cem\u003edosa\u003c\/em\u003e, Asian bowls, curry sandwiches, butter-scrambled eggs, or simply mixed with other sprouts to give them character.\u003c\/p\u003e\n\u003cp\u003ePractical tip: harvest at 3-4 days for a mild flavour, at 5-6 days only if you like marked bitterness (beyond that it turns decidedly bitter). As microgreens, the young tender-green leaves (three lobes in a clover-like shape, hence the genus name \u003cem\u003eTrigonella\u003c\/em\u003e, \"little triangle\") take on a more herbaceous, less bitter flavour.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 8-12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 1-2 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 3-6 days after soaking begins (harvest early for sweetness, later for bitterness).\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tbsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: Indian cooking, sprout mixes, salads, bold garnishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053652529324,"sku":"GC-O-FENUGR-100G","price":4.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053652594860,"sku":"GC-O-FENUGR-500G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053652627628,"sku":"GC-O-FENUGR-1KG","price":29.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fenugreekm_1cddd4de-125e-4c1f-af53-e1ef647fd72b.jpg?v=1698701347"},{"product_id":"semences-radis-china-rose-biologiques-germinations-micropousses","title":"Ecological China Rose Radish — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eAn old Chinese winter radish variety, brought to the Western world in the 1800s. The mature form is a large elongated root with bright pink skin and white-rosy flesh, kept all winter long in East Asian root cellars and pickling crocks. For sprouts and microgreens, the variety's visual signature concentrates in the stem colour: bright luminous magenta-pink that contrasts beautifully against the tiny heart-shaped tender-green cotyledons — comparable to the effect of red cabbage, but with a warmer, rosier hue.\u003c\/p\u003e\n\u003cp\u003eClassic radish flavour as a sprout: pungent, mustardy, crisp (the same \u003cem\u003eisothiocyanates\u003c\/em\u003e chemistry already detailed for Wasabi radish, shared across the entire Brassica family), with a slightly milder, more vegetal note than the round red radishes. Juicy, crunchy texture.\u003c\/p\u003e\n\u003cp\u003eExcellent in sandwiches (where they add bite along with colour), on Asian bowls, on tacos, on fish tartare, or as a colourful touch in a salad. As microgreens the visual effect is so striking that they've become one of the celebrity microgreens of chefs and food photographers — laid in a small tuft on a white plate, they \"finish\" the dish like a signature.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, tacos, fish tartare, photogenic garnishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053654134956,"sku":"GC-O-RADCHI-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053654167724,"sku":"GC-O-RADCHI-500G","price":24.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053654200492,"sku":"GC-O-RADCHI-1KG","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/chinarose_f9c6d7f1-1605-4287-abad-c83c62dfdaef.jpg?v=1698701508"},{"product_id":"semences-radis-daikon-biologiques-germinations-micropousses","title":"Ecological Daikon Radish — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe Japanese take on the radish sprout (the long white radish essential to Japanese and Korean cuisine). As a sprout or microgreen, daikon distinguishes itself from other radishes by its resolutely white colour: translucent white stems lightly tinged pale green, topped by tender-green heart-shaped cotyledons — a clean, minimalist silhouette that makes it the most zen version of the genre.\u003c\/p\u003e\n\u003cp\u003eNoticeably milder and more vegetal in flavour than the coloured radishes (China Rose, Cherry Belle, Wasabi), with a classic mustardy pungency that's more subtle, and an almost sweet finish.\u003c\/p\u003e\n\u003cp\u003eIn Japan these sprouts have their own name: \u003cem\u003ekaiware daikon\u003c\/em\u003e (貝割れ大根), literally \"split-shell daikon\" — a poetic reference to the way the two cotyledons open like the two halves of a parting clam. Found in every Japanese grocery in small fresh-cut bunches, they are the traditional accompaniment to sashimi (laid as a green-white tuft beside the raw fish), they garnish sushi, \u003cem\u003edonburi\u003c\/em\u003e bowls, miso soup, \u003cem\u003eudon\u003c\/em\u003e and \u003cem\u003eramen\u003c\/em\u003e at the end of cooking, or appear in thin layers inside hand-rolled \u003cem\u003etemaki\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eAlso excellent in Western salads and sandwiches, where they bring freshness without overpowering the palate.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing (8-15 cm tall).\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sashimi, sushi, ramen, traditional Japanese garnish.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053655740588,"sku":"GC-O-RADDAI-100G","price":5.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053655773356,"sku":"GC-O-RADDAI-500G","price":18.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053655806124,"sku":"GC-O-RADDAI-1KG","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/daikon_43bdcac6-a722-4455-9c92-7a4a646b0425.jpg?v=1698701513"},{"product_id":"semences-cresson-jardin-biologiques-germinations-micropousses","title":"Ecological Garden Cress — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eOne of humanity's most ancient cultivated plants, already mentioned in texts of ancient Egypt, in Dioscorides' \u003cem\u003eMateria Medica\u003c\/em\u003e in the 1st century, and in the writings of Hippocrates, who recommended it for its digestive and purifying properties. Not to be confused with watercress (\u003cem\u003eNasturtium officinale\u003c\/em\u003e), which grows in water; garden cress is a terrestrial Brassica native to the Near East (Iran, Egypt).\u003c\/p\u003e\n\u003cp\u003eIt's also probably the plant we grew in a kindergarten dish on damp paper towel — its rapid germination makes it the great classic of school science experiments. Extremely pungent and mustardy flavour, closer to horseradish than to watercress, with a fresh herbaceous finishing note. Tender, fine, fragile in the mouth.\u003c\/p\u003e\n\u003cp\u003eClassic use: the British \u003cem\u003eegg and cress\u003c\/em\u003e sandwich (chopped hard-boiled eggs and cress sprouts on buttered white bread — the eternal English tea-time sandwich); as a bold garnish on a tartare or fresh cheese; mixed with other sprouts to give them character; or simply scattered like a living pinch of pepper on an \u003cem\u003eavocado toast\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eOne quirk: as with the basil seed already described, cress seed turns mucilaginous on contact with water — better grown in a tray than a jar.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: NOT recommended (mucilaginous seeds).\u003c\/li\u003e\n\u003cli\u003eGermination time: 1-2 days (one of the fastest).\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 7-10 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, peppery garnishes, the living equivalent of cracked pepper.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053657772204,"sku":"GC-O-GARCRE-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053657804972,"sku":"GC-O-GARCRE-500G","price":24.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053657837740,"sku":"GC-O-GARCRE-1KG","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/Depositphotos_194856344_XL_2f789312-82b4-4807-809b-01ebf931ff51.jpg?v=1698701354"},{"product_id":"semences-chou-kale-vert-lacinato-germinations-micropousses","title":"Ecological Lacinato Kale — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe Tuscan kale in its tenderest form. The mature variety (also called \u003cem\u003eCavolo Nero\u003c\/em\u003e or \u003cem\u003eNero di Toscana\u003c\/em\u003e in its country of origin) is distinguished by its long bumpy blade-like leaves, dark green almost blue-tinted; in microgreens and sprouts you find that same slightly bluish tone on small heart-shaped cotyledons.\u003c\/p\u003e\n\u003cp\u003eClassic Brassica flavour: mild, slightly pungent and mustardy, with a more pronounced mineral note than the broccoli sprouts already described in our pages. Tender and juicy as a sprout, firmer and crunchier as a microgreen.\u003c\/p\u003e\n\u003cp\u003eExcellent like all sprouts in the family — on sandwiches, salads, bowls, garnishes for soups or pasta, and particularly successful on the Tuscan classics: \u003cem\u003ecrostini\u003c\/em\u003e spread with ricotta and topped with Lacinato sprouts, \u003cem\u003eribollita\u003c\/em\u003e (traditional bread-and-vegetable soup) scattered with microgreens at serving time. Like all Brassica sprouts, rich in \u003cem\u003esulforaphane\u003c\/em\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, salads, garnishes on Italian cooking.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053685100716,"sku":"GC-O-KALGRE-100G","price":24.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053685133484,"sku":"GC-O-KALGRE-500G","price":79.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053685166252,"sku":"GC-O-KALGRE-1KG","price":139.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/kalem_26325f2c-bf35-448b-902a-dcc614e662f9.jpg?v=1698701368"},{"product_id":"semences-trefle-rouge-biologiques-germinations","title":"Ecological Red Clover — Sprouting Seeds","description":"\u003cp\u003eThe botanical cousin of alfalfa (both Fabaceae, same family), red clover produces sprouts very similar in shape — fine, delicate, with translucent pinkish-white stems topped by small tender-green cotyledons and the first trifoliate leaves (three lobes, like the mature version of the plant already described in our pages as green manure and bee plant). Differences from alfalfa: slightly pinker stems, slightly sweeter and milder flavour, almost honeyed, with no bitterness whatsoever. Tender, fragile texture — almost ephemeral on the tongue.\u003c\/p\u003e\n\u003cp\u003eNotable particularity: red clover contains a particularly high concentration of \u003cem\u003eisoflavones\u003c\/em\u003e, phytochemical compounds belonging to the phytoestrogen family (plant estrogens), historically used in European folk medicine to ease menopause symptoms, and still the subject of clinical study today. Red clover sprouts contain them at far higher concentrations than the mature plant.\u003c\/p\u003e\n\u003cp\u003eLike alfalfa, to be used in sandwiches, salads, wraps, on cheese toasts, or mixed with other sprouts for an airy light bouquet. An excellent partner for alfalfa: the two grow under the same conditions and blend well in the jar for a colour and flavour mix.\u003c\/p\u003e\n\u003cp\u003eSafety advice identical to alfalfa: abundant rinses morning and evening to prevent bacterial contamination; consume within 5-7 days of harvest.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 4-8 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 1-2 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tbsp of seeds produces about 4 cups of sprouts.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, salads, wraps, blends with alfalfa.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053685297324,"sku":"GC-O-CLORED-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053685330092,"sku":"GC-O-CLORED-500G","price":24.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053685362860,"sku":"GC-O-CLORED-1KG","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/redclover_ccac4e7b-4ff0-46ac-b817-ebe38720bd51.jpg?v=1698701295"},{"product_id":"semences-ciboulette-ail-micropousses","title":"Ecological Garlic Chives — Microgreen Seeds","description":"\u003cp\u003eThe miniature version of Asian garlic chives in mature form (the Chinese aromatic plant \u003cem\u003ejiǔcài\u003c\/em\u003e, essential to dumplings and stir-fries in southeastern China). As microgreens you get fine upright shoots 8-12 cm tall, with a translucent white stem topped by a flat tender-green leaf that resembles a blade of grass — a silhouette similar to onion and leek microgreens, but even slimmer and finer.\u003c\/p\u003e\n\u003cp\u003eDelicate, fresh garlic flavour — concentrated, persistent, with a slightly herbaceous finish; distinguished from onion microgreens (oniony) and leek microgreens (sweet-mild) by its characteristic garlic note. Fine, tender, delicate in the mouth.\u003c\/p\u003e\n\u003cp\u003eGastronomic use: garnish on Chinese steamed dumplings (\u003cem\u003ejiaozi\u003c\/em\u003e), on Asian soups (\u003cem\u003ewonton\u003c\/em\u003e, miso, pho), on tartare or ceviche, on omelettes, on fresh cheese, or as a finishing touch on any Asian dish where you want a subtle hint of garlic without the bite of raw garlic.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required.\u003c\/li\u003e\n\u003cli\u003eGermination time: 7-14 days (slow).\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 14-21 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: Chinese dumplings, Asian soups, tartares, omelettes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053693554860,"sku":"GC-O-CHIGAR-100G","price":24.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053693587628,"sku":"GC-O-CHIGAR-500G","price":99.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053696241836,"sku":"GC-O-CHIGAR-1KG","price":179.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/Depositphotos_344967954_XL_7139dc6e-9000-4590-b08f-ad52cbad035c.jpg?v=1698701359"},{"product_id":"semences-pois-mouchete-biologiques-micropousses","title":"Ecological Speckled Pea — Microgreen Seeds","description":"\u003cp\u003eThe Speckled Pea distinguishes itself by the marbled look of its seeds — a round grain with irregular patterns of brown, purple, cream and beige that makes it a visually spectacular variety even before germination. Botanically it is generally a variety of \u003cem\u003ePisum sativum\u003c\/em\u003e var. \u003cem\u003earvense\u003c\/em\u003e, the field pea (as opposed to the var. \u003cem\u003esativum\u003c\/em\u003e of the shelling pea Green Arrow or the snap pea Sugar Snap), a lineage often a bit hardier and more vigorous than the domesticated peas with single-coloured seeds.\u003c\/p\u003e\n\u003cp\u003eThe shoots produced are morphologically identical to those of other peas — long green stems 8-15 cm with young leaves and sometimes tendrils — but with a slightly more pronounced, earthier flavour, sometimes recalling the split pea of traditional Québec pea soup. The seed colour is still visible at the base of the shoot near the collar, giving an attractive decorative effect.\u003c\/p\u003e\n\u003cp\u003eTo be used exactly like other pea shoots: Cantonese stir-fries (\u003cem\u003edau miu\u003c\/em\u003e 豆苗), spring risotto, fresh pasta, spring salads. As with other peas, a second harvest is possible if you cut above the collar.\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\u003ePea shoot harvest: 10-14 days after sowing (8-15 cm tall).\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of dried peas produces a 20 × 20 cm tray of pea shoots.\u003c\/li\u003e\n\u003cli\u003eBest uses: Cantonese stir-fries, risotto, salads — slightly earthier flavour than single-coloured peas.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053719277740,"sku":"GC-O-PEASPE-100G","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053719310508,"sku":"GC-O-PEASPE-500G","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053719376044,"sku":"GC-O-PEASPE-1KG","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/speckled_bcefc806-8307-412b-98fe-23472761da9a.jpg?v=1698701467"},{"product_id":"semences-ciboulette-ail-biologiques","title":"Ecological 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":42588397043884,"sku":"GC-O-CHIGAR-200","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42588397076652,"sku":"GC-O-CHIGAR-1000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":43038297850028,"sku":"GC-O-CHIGAR-5000","price":39.0,"currency_code":"CAD","in_stock":true}],"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":"Ecological 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":"800","offer_id":41389237534892,"sku":"GC-O-THYME-800","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":38053752930476,"sku":"GC-O-THYME-4000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":42547468435628,"sku":"GC-O-THYME-20000","price":39.0,"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":"Ecological 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":"400","offer_id":41473752236204,"sku":"GC-O-BASGEN-400","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":41473752301740,"sku":"GC-O-BASGEN-2000","price":12.0,"currency_code":"CAD","in_stock":false},{"title":"10000","offer_id":41966647476396,"sku":"GC-O-BASGEN-10000","price":48.0,"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-moutarde-wasabi-biologiques-germinations-micropousses","title":"Ecological Wasabi Mustard — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eA particularly hot selection of brown mustard (\u003cem\u003eBrassica juncea\u003c\/em\u003e, the same species as ordinary brown mustard), specifically developed for microgreen cultivation to deliver an intense heat evoking that of authentic Japanese wasabi — hence the name.\u003c\/p\u003e\n\u003cp\u003eNote however: despite the name, this is not true wasabi (\u003cem\u003eEutrema japonicum\u003c\/em\u003e, a semi-aquatic plant from Japan, already mentioned in our pages for the Wasabi radish). It is rather a mustard variety that very successfully mimics the hot-sharp-rising profile of wasabi thanks to its particularly high concentration of \u003cem\u003eallyl isothiocyanate\u003c\/em\u003e — exactly the same molecule responsible for the heat of authentic wasabi, horseradish, and the Wasabi radish. Three different plants, one shared chemistry.\u003c\/p\u003e\n\u003cp\u003eSmall green shoots with fine stems sometimes tinged reddish, similar to those of classic brown mustard but with an even more intense flavour — explosive immediate heat, sinus-opening sensation, a rise to the nose like a good pinch of wasabi on a sushi, followed by an herbaceous freshness in the finish.\u003c\/p\u003e\n\u003cp\u003eUse: in very small amounts, never in a bouquet or filling a sandwich, but as a concentrated touch — a few shoots on a maki, on a tuna or salmon tartare, on a beef tataki, in a poke bowl, or as a finishing touch on a miso soup. The chef's microgreen par excellence when you want a \"living wasabi\" effect without the exorbitant cost and tricky authenticity of real river wasabi.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sushi, fish tartares, poke bowls, \"living wasabi\" garnishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053770559660,"sku":"GC-O-MUSWAS-100G","price":5.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053770592428,"sku":"GC-O-MUSWAS-500G","price":18.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053770625196,"sku":"GC-O-MUSWAS-1KG","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/mustardw_0f459673-caef-443b-bf7d-6d0b02bf9141.jpg?v=1698701416"},{"product_id":"semences-pois-vert-biologiques-micropousses","title":"Ecological Green Pea — Microgreen Seeds","description":"\u003cp\u003e\u003cem\u003ePisum sativum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDirect cousin of the Yellow Pea — simply a variety selected for its whole green dried seed. The microgreen flavour is essentially identical to that of the yellow pea: a surprisingly intense sweetness of fresh peas — round, sugary, herbaceous — that transforms the perception of the humble \"green pea\" vegetable. The shoots are morphologically identical too: long green stems 8-15 cm tall, young leaves, sometimes tendrils, topped by the fleshy cotyledons of the seed that part as the shoot emerges. Side-by-side flavour comparisons sometimes attribute to the green pea a slightly more pronounced fresh-grass note, and to the yellow pea a smoother, almond-like note — a subtle difference that's fun to explore by growing both varieties in separate trays.\u003c\/p\u003e\n\u003cp\u003eClassic use in Asian cooking: briefly stir-fried in a wok with garlic and sesame oil (the Cantonese \u003cem\u003edau miu\u003c\/em\u003e 豆苗, already described in our pages); as a garnish on spring risotto; on fresh pasta with peas; in bowls and wraps. As with the yellow pea, these shoots can be cut above the collar and regrow for a modest but real second harvest.\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\u003ePea shoot harvest: 10-14 days after sowing (8-15 cm tall).\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of dried peas produces a 20 × 20 cm tray of pea shoots.\u003c\/li\u003e\n\u003cli\u003eBest uses: Cantonese stir-fries, risotto, fresh pasta, spring salads.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053773246636,"sku":"GC-O-PEAGRE-100G","price":4.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053773279404,"sku":"GC-O-PEAGRE-500G","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053773312172,"sku":"GC-O-PEAGRE-1KG","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/gpeam_107370b1-c42c-4fa2-ba28-1b5e8d9371e0.jpg?v=1698701463"},{"product_id":"semences-brocoli-raab-rapini-biologique-germinations-micropousses","title":"Ecological Broccoli Rabe (Rapini) — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eA cousin of cabbage and turnip (the mature version is already described in our pages), rapini as a sprout or microgreen offers the characteristic spicy-bitter blend of the Brassica family — small tender-green cotyledons marked with a purple dot at the base, lively mustardy flavour with the herbaceous bitterness typical of adult rapini. Crunchy and juicy as a sprout, tender as a microgreen.\u003c\/p\u003e\n\u003cp\u003eExcellent in sandwiches (the healthy equivalent of an arugula leaf), Asian bowls, on cheese toasts, as a garnish on a pizza fresh from the oven, or mixed with other sprouts to give them character.\u003c\/p\u003e\n\u003cp\u003eLike all Brassica sprouts, particularly rich in \u003cem\u003esulforaphane\u003c\/em\u003e, a sulfur compound that studies associate with antioxidant and chemopreventive effects, particularly concentrated in 3-4 day sprouts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-4 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, salads, garnishes on hot dishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053776195756,"sku":"GC-O-BRORAP-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053776228524,"sku":"GC-O-BRORAP-500G","price":24.99,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":38053776261292,"sku":"GC-O-BRORAP-1KG","price":39.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rapini_9e887d07-ffdd-4d39-91fd-8c4fc31fbe3c.jpg?v=1698701231"},{"product_id":"semences-moutarde-brune-biologiques-germinations-micropousses","title":"Ecological Brown Mustard — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe hottest sprout in the Brassica family, and one of the boldest in the entire microgreen world. Native to the Himalaya and northern India, \u003cem\u003eBrassica juncea\u003c\/em\u003e is the species used to make the famous Dijon mustard (the seeds are crushed with vinegar and grape verjuice), and is also the foundation of Indian mustard cuisine — Punjabi \u003cem\u003esarson ka saag\u003c\/em\u003e (mustard-leaf curry), roasted mustard seeds in \u003cem\u003etarka\u003c\/em\u003e over \u003cem\u003edal\u003c\/em\u003e, Bengali \u003cem\u003epanch phoron\u003c\/em\u003e spice blend (five whole spices, brown mustard among them).\u003c\/p\u003e\n\u003cp\u003eAt the sprout or microgreen stage, you get the concentrated effect: small green shoots with stems lightly tinged red, explosive mustard flavour, immediate heat that rises to the nose like wasabi sauce, followed by a fresh herbaceous note in the finish — thanks to the release of \u003cem\u003eallyl isothiocyanate\u003c\/em\u003e (the same molecule as in horseradish and wasabi). Botanically distinct from the other Brassicas.\u003c\/p\u003e\n\u003cp\u003eUse: incorporate in small amounts (the heat is intense) into roast beef and ham sandwiches, on gourmet hot dogs, in cream cheese and \u003cem\u003elox\u003c\/em\u003e bagels, on pizza just before serving, or as \"living mustard\" alongside charcuterie. To avoid for mild-flavour lovers; an absolute must-try for those who love heat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: living mustard for charcuterie, bold sandwiches, dishes where you want heat.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053777801388,"sku":"GC-O-MUSBRO-100G","price":4.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053777834156,"sku":"GC-O-MUSBRO-500G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053777866924,"sku":"GC-O-MUSBRO-1KG","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/mustardb_66e82d08-9a0e-4a08-9d9f-7c552d10d90e.jpg?v=1698701413"},{"product_id":"semences-mais-jaune-biologiques-micropousses-mais-souffle","title":"Ecological Yellow Corn — Microgreen \u0026 Popcorn Seeds","description":"\u003cp\u003e\u003cem\u003eZea mays.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for sweet microgreens and homemade popcorn!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComes in a resealable, recyclable bag.\u003c\/li\u003e\n\u003cli\u003eSoak for ~6-9 hours and grow for ~9-12 days in the dark.\u003c\/li\u003e\n\u003cli\u003e3 tablespoons = ~1 cup of shoots.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053779144876,"sku":"GC-O-CORYEL-100G","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053779177644,"sku":"GC-O-CORYEL-500G","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053779210412,"sku":"GC-O-CORYEL-1KG","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/ycorn_cab5b7fc-101f-4f05-a183-5acc69ce971f.jpg?v=1698701314"},{"product_id":"semences-carotte-nantaise-sans-coeur-ancestrale","title":"Nantes Coreless Heirloom Carrot","description":"\u003cp\u003e\u003cem\u003eDaucus carota subsp. sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most famous orange carrots in the world, and arguably the French variety par excellence. Originally from the Nantes region in the Pays de la Loire, where market gardeners in the 19th century selected a carrot type perfectly suited to the sandy soils of the Loire estuary — short, straight, cylindrical, blunt at both ends, with smooth tender skin. The \"Coreless\" (\u003cem\u003eSans Cœur\u003c\/em\u003e) variant is a modern improvement on the traditional line, selected to minimize as far as possible the more fibrous, less sweet central core most carrots carry, until it becomes practically indistinguishable from the surrounding flesh. The result: a carrot nearly uniform in texture, sweet right through the core, tender from tip to top.\u003c\/p\u003e\n\u003cp\u003eRoots 15-20 cm long, straight and cylindrical, with vivid bright-orange skin and fine, juicy flesh — particularly sweet and crisp. The perfect carrot when texture matters: eaten raw in sticks, finely grated into a Dijon-style \u003cem\u003ecarotte râpée\u003c\/em\u003e (carrot + mustard vinaigrette + parsley), butter-glazed with a touch of maple syrup as a delicate garnish, or harvested young as \"baby carrots\" for hors d'oeuvres. Excellent steamed too, in a whole bunch with the green tops trimmed short — the classic French bistro presentation. A particularly subtle and refined flavour that has made it, for 150 years, the favourite of cooks who pay attention to detail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Nantaise loves sandy or loamy soils — light, deep — its straight cylindrical shape doesn't forgive stony or compacted ground, which makes it fork or deform. For heavy soils, loosen deeply (30 cm), add sand and compost, or opt for well-prepared raised beds. Like all carrots, slow germination (14-21 days) — keep moist until emergence. For particularly tender, sweet roots, harvest before full maturity: Nantaise carrots at 12-15 cm taste better than those left to grow to maximum size, which can develop a slight fibrousness at the end of their cycle.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year (overwinter for seed production).\u003c\/li\u003e\n\u003cli\u003eTop height: 30-40 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65-75 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, deep soil (25-30 cm), sandy to loamy, free of stones or fresh manure. Thin to 5 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (late April\/early May in Québec), in successive rows every 3-4 weeks until mid-July to stretch the harvest. A late sowing in late July is possible for fall harvest and winter storage.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"10k Pre-purchase","offer_id":38053787500716,"sku":"GC-O-CARCOR-2000","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"50k Pre-purchase","offer_id":41641961619628,"sku":"GC-O-CARCOR-10000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"250k Pre-purchase","offer_id":42181011374252,"sku":"GC-O-CARCOR-50000","price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/nantes.jpg?v=1664221221"},{"product_id":"semences-courgette-ete-zucchini-verte-foncee-ancestrale","title":"Dark Green Heirloom Zucchini","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Italian summer squash — the one everyone recognizes, the shiny dark-green cylinder synonymous with the North American summer garden. A genetic cousin of the native North American squashes (crookneck, Jack O' Lantern and Sugar Pie pumpkins, English vegetable marrow, Delicata), the modern zucchini is in fact a relatively recent Italian creation.\u003c\/p\u003e\n\u003cp\u003eAlthough the species \u003cem\u003eCucurbita pepo\u003c\/em\u003e is native to the Americas (domesticated by Indigenous peoples 5,000 to 8,000 years ago), it was in northern Italy, in the Milan region, that 19th-century market gardeners selected the first truly cylindrical and compact forms meant to be picked very young. The Italian word \u003cem\u003ezucchini\u003c\/em\u003e is the plural diminutive of \u003cem\u003ezucca\u003c\/em\u003e (\"squash\") — a marker of that lineage. These Italian varieties travelled to North America with the wave of Italian immigration in the early 20th century; before 1920, the zucchini was practically unknown in America. British English uses \u003cem\u003ecourgette\u003c\/em\u003e (the French diminutive of \"courge\"), while North American English adopted the Italo-anglicism \u003cem\u003ezucchini\u003c\/em\u003e — two words for the same variety, witnesses to distinct migration routes.\u003c\/p\u003e\n\u003cp\u003eA compact, sturdy plant 60-90 cm tall, well-held in a bushy habit (not vining like the winter squashes), with large dark-green leaves and the orange-yellow flowers characteristic of the species. Production is particularly abundant: a single plant in good form can yield 25-40 fruits over the season, which ripen within a few days and demand daily attention. Straight cylindrical fruits, 15-25 cm long when picked at the ideal stage, with smooth uniform dark-green skin sometimes striped with paler tones.\u003c\/p\u003e\n\u003cp\u003eHarvest IMPERATIVELY young, at 15-20 cm long — beyond that, the flesh turns mealy, the seeds harden and the flavour fades. (Don't forget: a single forgotten fruit growing to club size dramatically slows production of the next ones.) Classic zucchini flavour: mild, fresh, lightly nutty, with melting flesh and small tender seeds.\u003c\/p\u003e\n\u003cp\u003eA thousand Italian-Mediterranean uses: pan-sautéed with garlic and Genoese basil; grilled in half-rounds on the barbecue; as \u003cem\u003ezucchini fritters\u003c\/em\u003e (cakes with Parmesan, egg and herbs); in \u003cem\u003epasta primavera\u003c\/em\u003e; in Provençal \u003cem\u003eratatouille\u003c\/em\u003e; grated raw in a salad with lemon and mint; or stuffed and baked with ground meat and rice (the Italian classic \u003cem\u003ezucchini ripieni\u003c\/em\u003e). The male yellow flowers are also highly prized — stuffed with ricotta and fried as fritters (\u003cem\u003efiori di zucca\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Start indoors 3-4 weeks before transplanting, or direct-sow in early June once the soil has warmed to 18 °C. Like all \u003cem\u003eCucurbita pepo\u003c\/em\u003e already described, vulnerable to the squash vine borer (\u003cem\u003eMelittia cucurbitae\u003c\/em\u003e) — same prevention advice as given for the Jack O' Lantern pumpkin and the Crookneck. Space plants 90 cm to 1 m apart: bushy habit notwithstanding, the plants take up considerable ground in full season. Harvest every two days in full season, ideally in the morning. The flowers open for a single morning then close; for cooking, pick the male flowers (those with a thin stem and no swelling at the base) early in the morning and use them the same day.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Italian heritage variety. Annual. Monoecious; bee-pollinated, so it crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (crookneck, pumpkins, vegetable marrow, Delicata, scallop squashes) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm, bushy habit.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45-55 days after transplant for the first fruits.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Generous compost at planting. Space plants 90 cm to 1 m apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 3-4 weeks before transplanting, or direct-sow early June in Québec once the soil reaches 18 °C. Harvest every 2 days, at 15-20 cm long.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":41398148235436,"sku":"GC-H-SQUDAR-20","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":41398148268204,"sku":"GC-H-SQUDAR-100","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":44169099870380,"sku":"GC-H-SQUDAR-500","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/zucchini.jpg?v=1664221334"},{"product_id":"semences-haricot-mungo-biologiques-germinations","title":"Ecological Mung Bean — Sprouting Seeds","description":"\u003cp\u003eThe most-consumed sprout in the world, and a non-negotiable of Asian cooking. Native to India where it has been cultivated for about 4,500 years, the mung bean (sometimes spelled \u003cem\u003emoong\u003c\/em\u003e) spread across all of Asia, where its long crunchy sprouts have become indispensable: 豆芽 (\u003cem\u003edòuyá\u003c\/em\u003e) in Chinese, \u003cem\u003emoyashi\u003c\/em\u003e in Japanese, 숙주 (\u003cem\u003esukju\u003c\/em\u003e) in Korean, \u003cem\u003egiá đỗ\u003c\/em\u003e in Vietnamese.\u003c\/p\u003e\n\u003cp\u003eIt is \u003cem\u003ethe\u003c\/em\u003e long white sprout 5-7 cm found in pad thai, pho, fresh spring rolls, chop suey, wok stir-fries and Korean \u003cem\u003ebibimbap\u003c\/em\u003e — a surprisingly mild flavour, juicy, almost watery, with a green-almond note and an unmatched crunch that brings freshness and texture to any hot dish. A cousin of the adzuki bean, but with a distinct size, colour (olive-green skin and creamy yellow flesh) and germination cycle. Also excellent raw in a simple salad with soy sauce, sesame oil and fresh cilantro.\u003c\/p\u003e\n\u003cp\u003eCooking tip: if using it hot, add it at the VERY end of cooking — 30 seconds in the wok is enough, otherwise it loses its signature crunch and goes soft.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 8-12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 1-2 days after soaking.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-7 days after soaking begins (up to 5-7 cm long).\u003c\/li\u003e\n\u003cli\u003eYield: about ½ cup of beans produces about 3 cups of sprouts.\u003c\/li\u003e\n\u003cli\u003eBest uses: pad thai, pho, spring rolls, Asian stir-fries, fresh salads.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053804343468,"sku":"GC-O-MUNG-100G","price":4.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053804376236,"sku":"GC-O-MUNG-500G","price":18.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053804409004,"sku":"GC-O-MUNG-1KG","price":29.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/mungbm.jpg?v=1698701222"},{"product_id":"semences-aneth-biologiques-micropousses","title":"Ecological Dill — Microgreen Seeds","description":"\u003cp\u003eA small revelation for anyone who already loves dill as an herb: the microgreen version grows in fine plumed filaments of tender green, with an elegant silhouette that looks drawn in ink.\u003c\/p\u003e\n\u003cp\u003eConcentrated, perfumed, anise-tinged dill flavour — the miniature version surprisingly delivers all the aromatic power of the adult plant. Delicate texture, almost airy, that melts on the tongue.\u003c\/p\u003e\n\u003cp\u003eIdeal as a finishing garnish on smoked salmon or \u003cem\u003egravlax\u003c\/em\u003e (the classic Scandinavian use), fish tartare, warm potato salad, soft-boiled eggs, Nordic shrimp, chilled cucumber soup, or any dish where fresh dill would shine. Add at serving time: heat quickly destroys the volatile aromas.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (but 4 hours of soaking accelerates germination).\u003c\/li\u003e\n\u003cli\u003eGermination time: 5-10 days (slower than average).\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 14-21 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: garnish on fish, eggs, potatoes, chilled soups.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053804736684,"sku":"GC-O-DIL-100G","price":14.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053804769452,"sku":"GC-O-DIL-500G","price":59.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053804802220,"sku":"GC-O-DIL-1KG","price":99.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/dill.jpg?v=1698701331"},{"product_id":"semences-haricot-buisson-blue-lake-biologique","title":"Ecological Blue Lake Bush Bean","description":"\u003cp\u003e\u003cem\u003ePhaseolus vulgaris.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe North American gold standard for the green bean. The Blue Lake line takes its name from a region in northern California, where it was selected at the turn of the 20th century for its perfectly straight, round, stringless pods in glossy dark green. The dwarf, or Bush, version appeared in the 1960s for gardeners who didn't want to put up stakes — all the character and flavour of the original line, but on a compact 40-50 cm plant that stands up on its own.\u003c\/p\u003e\n\u003cp\u003eThe pod is tender, meaty, mild, almost sweet at full maturity, and holds a firm texture when cooked — a quality that made it the darling of the canning industry for decades. In the garden, it produces in a concentrated wave, convenient if you want to blanch and freeze a big harvest at once, or do old-fashioned canning. For fresh table use, spread your sowings instead over 4-6 weeks — a new row every two weeks — and you'll eat fresh beans from July through September.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e The bean hates cold and damp — sown too early in a chilly soil, it rots before it germinates. Wait until the soil is genuinely warmed (15 °C minimum, generally late May in Québec). As a legume, it fixes its own nitrogen through symbiotic bacteria — no need to fertilize with nitrogen, you'd just get lots of foliage and few pods.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-pollinating; few crossing concerns between varieties.\u003c\/li\u003e\n\u003cli\u003eHeight: 40-50 cm. No staking needed.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55-60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, well-drained, moderately fertile soil. Avoid excess nitrogen. Space plants 10 cm apart in the row, 50 cm between rows.\u003c\/li\u003e\n\u003cli\u003eDirect-sow once the soil has warmed (late May to early June in Québec). To spread the harvest, sow again every two weeks until mid-July.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100","offer_id":42540382519468,"sku":"GC-O-BEABUG-100","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42540382552236,"sku":"GC-O-BEABUG-500","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":42540382585004,"sku":"GC-O-BEABUG-2-5K","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/bushbeano_0df959a4-082e-419e-ba88-c9843e1758b6.jpg?v=1698701208"},{"product_id":"semences-basilic-genois-biologique-micropousses","title":"Ecological Genovese Basil — Microgreen Seeds","description":"\u003cp\u003eThe miniature version of classic Italian basil! As a microgreen, you get small bright-green oval leaves on fine stems, with a silhouette identical to that of the adult plant but at the scale of a thimble. Intensely concentrated flavour: the entire aromatic profile of mature basil — \u003cem\u003elinalool\u003c\/em\u003e, \u003cem\u003eeugenol\u003c\/em\u003e, \u003cem\u003eeucalyptol\u003c\/em\u003e (volatile compounds) — in amplified mode, with an even more pronounced herbaceous freshness. Tender, juicy, fibreless texture.\u003c\/p\u003e\n\u003cp\u003eTypical chef use: laid down at the last second on a slice of \u003cem\u003emozzarella di bufala\u003c\/em\u003e, on the pizza margherita as it leaves the oven, on heirloom tomato \u003cem\u003ecarpaccio\u003c\/em\u003e (where it underlines the theme with a mother-and-child visual echo), on risotto, as a finish on minestrone, or as a garnish on fresh pasta.\u003c\/p\u003e\n\u003cp\u003eAs with lemon basil, basil seeds are mucilaginous: tray cultivation on potting mix is greatly preferable to jar germination.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: NOT recommended (mucilaginous seeds).\u003c\/li\u003e\n\u003cli\u003eGermination time: 5-10 days.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 14-21 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1-2 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: pizza, mozzarella, Italian dishes, chef finishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053823545516,"sku":"GC-O-BAS-100G","price":29.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053823578284,"sku":"GC-O-BAS-500G","price":99.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053823611052,"sku":"GC-O-BAS-1KG","price":149.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/basil_1253c73f-c7cd-465d-992c-494377a08d26.jpg?v=1698701194"},{"product_id":"semences-coriandre-biologiques-micropousses","title":"Ecological Cilantro — Microgreen Seeds","description":"\u003cp\u003eAn aromatic plant with a double identity: it's the same plant that gives the kitchen \u003cem\u003efresh coriander\u003c\/em\u003e (the leaves, called \u003cem\u003ecilantro\u003c\/em\u003e in Spanish-influenced English) and \u003cem\u003ecoriander seed\u003c\/em\u003e (the dried seeds, a classic spice in European, Indian and Middle Eastern cooking).\u003c\/p\u003e\n\u003cp\u003eAs a microgreen, you get the youngest and most intense version of the leaf form: fine little shoots on slender white stems on which the first lobed leaves emerge, characteristic of mature coriander. Exceptionally concentrated flavour — the entire unique aromatic profile of fresh coriander (citrus, herbaceous, slightly soapy for some) condensed into a five-centimetre bite. Delicate, tender, fragile texture in the mouth. A member of the great Apiaceae family alongside fennel, dill, chervil, parsley, celery, carrot, anise and borage — it's the most fragrant of them all as a microgreen.\u003c\/p\u003e\n\u003cp\u003eA notable genetic quirk: about 4-14% of the world population carries a variant of the olfactory gene \u003cem\u003eOR6A2\u003c\/em\u003e that makes them perceive coriander as having a soapy taste — a recent discovery in olfactory genetics that explains why this herb divides its eaters so sharply. If you love coriander, you understand; if you hate it, it's not in your head, it's in your genes.\u003c\/p\u003e\n\u003cp\u003eFor those who love it, countless uses: as a finishing garnish on Mexican tacos, Vietnamese \u003cem\u003epho\u003c\/em\u003e, \u003cem\u003ebanh mi\u003c\/em\u003e, Indian curries, \u003cem\u003eguacamole\u003c\/em\u003e, \u003cem\u003esalsa verde\u003c\/em\u003e, \u003cem\u003eceviche\u003c\/em\u003e, Thai dishes, Argentinian \u003cem\u003echimichurri\u003c\/em\u003e. Add at serving time — heat quickly destroys the volatile aromas.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (but 4-6 hours recommended for the larger seeds).\u003c\/li\u003e\n\u003cli\u003eGermination time: 7-14 days (slow).\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 14-21 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: tacos, \u003cem\u003epho\u003c\/em\u003e, curries, Latin American and Asian dishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053824004268,"sku":"GC-O-CIL-100G","price":6.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053824037036,"sku":"GC-O-CIL-500G","price":27.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053824069804,"sku":"GC-O-CIL-1KG","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/cilantrom.jpg?v=1698701300"},{"product_id":"semences-roquette-germinations-micropousses","title":"Ecological Arugula — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe aromatic herb of the Romans, cultivated throughout the Empire and so loved that the poets Pliny the Elder, Virgil (in his \u003cem\u003eMoretum\u003c\/em\u003e) and Ovid described it as a powerful aphrodisiac plant — one to avoid in medieval monastic gardens. (Modern science does not, of course, confirm this, but it's a story worth telling.)\u003c\/p\u003e\n\u003cp\u003eNative to the Mediterranean basin and more specifically to the Italian peninsula, arugula (\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 — linguistic variations that mark a later, more fragmented European spread than other aromatics) belongs to the great Brassica family, already well represented in our pages.\u003c\/p\u003e\n\u003cp\u003eAs a sprout and microgreen: small, distinctly lobed leaves (the signature of mature arugula, recognizable at first glance) on fine green-white stems sometimes tinged purple at the base. Concentrated classic arugula flavour: pungent, peppery, distinctively nutty, with a slightly bitter note — a unique aromatic signature that doesn't resemble any other Brassica already described (brown, yellow or wasabi mustards are more mustardy; broccoli is milder; red cabbage sweeter). Probably the most universally loved sprout in the family. Tender, fine texture — the mature version in miniature.\u003c\/p\u003e\n\u003cp\u003eUse: anywhere mature arugula would shine, but in concentrated mode. On pizza margherita after baking, on pasta with pesto, on a gourmet burger, on a prosciutto-and-cheese sandwich, on a caprese salad, on \u003cem\u003ebruschetta\u003c\/em\u003e, or as a crown on a grilled steak drizzled with reduced balsamic.\u003c\/p\u003e\n\u003cp\u003eKeep in mind: arugula microgreens lose their aromas within days of harvest — pick them when you're ready to use them.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: pizza, Italian pasta, gourmet sandwich, Mediterranean finishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053824659628,"sku":"GC-O-ARU-100G","price":14.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053824692396,"sku":"GC-O-ARU-500G","price":59.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053824725164,"sku":"GC-O-ARU-1KG","price":99.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/arugulam_d03a9078-951c-4cb1-a607-4f6ffc293ab1.jpg?v=1698701185"},{"product_id":"semences-luzerne-biologiques-germinations","title":"Ecological Alfalfa — Sprouting Seeds","description":"\u003cp\u003eThe celebrity sprout of the 1970s health-food revolution — the one found on every sandwich at Californian \u003cem\u003ehealth food\u003c\/em\u003e counters, and the one that popularized the very idea of sprouts in North America. The plant itself has been cultivated for more than 4,000 years, originating in ancient Iran and Central Asia. The English name \u003cem\u003ealfalfa\u003c\/em\u003e comes from the Arabic \u003cem\u003eal-faṣfaṣa\u003c\/em\u003e (\"the best fodder\") — a marker of its millennia-long use as livestock feed. The genus name \u003cem\u003eMedicago\u003c\/em\u003e references the Medes (the ancient Median empire in what is now northwestern Iran), whom the Greeks credited with introducing the plant to Europe.\u003c\/p\u003e\n\u003cp\u003eA legume (Fabaceae, like fenugreek, adzuki and mung beans), alfalfa produces fine delicate sprouts 4-6 cm long, with translucent white stems crowned by tiny tender-green cotyledons.\u003c\/p\u003e\n\u003cp\u003eVery mild flavour, fresh, herbaceous, lightly green-bean — one of the most palate-accessible sprouts. Tender, fragile texture in the mouth. The classic North American sandwich: multigrain bread, cream cheese, cucumber, tomato, salt, pepper, and a generous handful of alfalfa sprouts — the emblematic 1970s-80s health combination, still just as effective today. Also excellent as a garnish on salads, in vegetarian wraps, piled on an \u003cem\u003eavocado toast\u003c\/em\u003e, or mixed with other sprouts to give them lightness.\u003c\/p\u003e\n\u003cp\u003eSafety advice: like all small-seed sprouts grown in a jar, alfalfa is sensitive to bacterial contamination if rinsing is neglected — rinse abundantly morning and evening with cold water, and consume within 5-7 days of harvest.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 4-8 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 1-2 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tbsp of seeds produces about 4 cups of sprouts.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, wraps, salads, delicate garnishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053824921772,"sku":"GC-O-ALF-100G","price":5.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053824954540,"sku":"GC-O-ALF-500G","price":19.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053824987308,"sku":"GC-O-ALF-1KG","price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/Depositphotos_217611178_XL_784cabc3-f02c-4593-bb73-e5485b12c75e.jpg?v=1698701170"},{"product_id":"semences-tournesol-noir-biologiques-micropousses","title":"Ecological Black Sunflower — Microgreen Seeds","description":"\u003cp\u003eProbably the most substantial of microgreens — robust shoots 10-15 cm tall, with a thick juicy stem topped by two large fleshy tender-green cotyledons, sometimes still wrapped in the black seed hull they have just emerged from.\u003c\/p\u003e\n\u003cp\u003eAt the microgreen stage, you grow exactly the same seeds offered to winter birds, but indoors on potting soil for culinary use. Surprisingly close in flavour to fresh walnut: mild, buttery, nutty, with a tender herbaceous finish. Juicy crunchy texture that nearly plays as the main element of a dish (not just a garnish).\u003c\/p\u003e\n\u003cp\u003eA thousand uses: a more interesting substitute for arugula or lettuce in sandwiches, on bagels, in wraps, as the main green in a full salad, wok-stirred for 30 seconds like a green vegetable, in sushi maki in place of cucumber, or simply eaten by the handful as a raw snack. One of the most filling and nourishing microgreens by volume, particularly rich in vitamin E.\u003c\/p\u003e\n\u003cp\u003eTechnical note: use only \u003cem\u003eblack-hulled\u003c\/em\u003e (unhulled) sunflower seeds for microgreen growing. Pre-soak 8-12 hours, then sow in a dense layer on the potting mix and cover with a second tray for the first 3-4 days to encourage uniform germination. At harvest, some shoots still wear their hull on the top: gently remove it before serving (technically edible, but texturally unwelcome).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: 8-12 hours in warm water before sowing.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-4 days.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 10-14 days after sowing (10-15 cm tall).\u003c\/li\u003e\n\u003cli\u003eYield: about 1 cup of hulled-on seeds produces a tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, salads, wraps, raw snacks — as a main green rather than garnish.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":38053825118380,"sku":"GC-O-SUN-100G","price":5.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":38053825151148,"sku":"GC-O-SUN-500G","price":18.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":38053825183916,"sku":"GC-O-SUN-1KG","price":29.99,"currency_code":"CAD","in_stock":true},{"title":"5kg","offer_id":46913883930796,"sku":"GC-O-SUN-5KG","price":119.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sunflower.jpg?v=1698701229"},{"product_id":"semences-coriandre-biologiques","title":"Ecological 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":42558834802860,"sku":"GC-O-CIL-200","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42558834835628,"sku":"GC-O-CIL-1000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44208474521772,"sku":"GC-O-CIL-5000","price":39.0,"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-tournesol-noir-biologique","title":"Ecological Black Oil Sunflower","description":"\u003cp\u003e\u003cem\u003eHelianthus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the very few major foods domesticated in North America, and the only large crop of continental North American origin. The sunflower was domesticated by the Indigenous peoples of the Mississippi basin about 4,000 to 5,000 years ago, as part of what archaeologists call the \u003cem\u003eEastern Agricultural Complex\u003c\/em\u003e — a set of cultivated plants (squash, chenopod, sunflower and gourd) that made up the agriculture of the First Nations of the eastern continent long before maize arrived from Mexico.\u003c\/p\u003e\n\u003cp\u003eSacred in many Indigenous traditions, often associated with the sun, spirituality and abundance, the sunflower was brought back to Europe by Spanish conquistadors in the 16th century, where it long remained an ornamental curiosity. It was in Russia in the 18th century that its career took a major turn: the Russian Orthodox Church banned most oils during Lent but had forgotten to include the sunflower in the list of forbidden foods, so its cultivation exploded across the peasant estates to provide this \"allowed oil\" — and within a century Russia became the world's largest producer. It was also in Russia that the first high-oil varieties were selected, the ancestors of the modern Black Oil line. The name \u003cem\u003eHelianthus\u003c\/em\u003e comes from the Greek \u003cem\u003ehêlios\u003c\/em\u003e (\"sun\") and \u003cem\u003eanthos\u003c\/em\u003e (\"flower\") — sun-flower — in tribute to the plant's famous \u003cem\u003eheliotropism\u003c\/em\u003e: the young flower bud follows the sun east-to-west during the day and returns to face east at night. At full bloom, however, the flower freezes permanently — almost always facing east, a fact most people don't realize.\u003c\/p\u003e\n\u003cp\u003eA majestic, structural plant 1.5 to 2.5 metres tall, with a single thick stem topped by a large golden-yellow head 15-25 cm across. The \u003cem\u003eBlack Oil\u003c\/em\u003e varieties are distinguished by their smaller, blacker seeds than the confectionery varieties (the black-and-white-striped seeds people snack on), but with much higher oil content — up to 40% oil in the seed, against 20-30% in the snacking lines.\u003c\/p\u003e\n\u003cp\u003eTriple use in the garden: ornamental first (a row of sunflowers along a fence is one of the most beautiful aesthetic gestures you can make in a vegetable garden), edible second (seeds to roast for snacking at home, to cold-press for cooking oil, to grind into flour, or to grow as sprouts and microgreens the following spring), and food for wildlife third — the thin hull and oil-rich flesh make it \u003cem\u003ethe\u003c\/em\u003e favourite winter seed of Québec birds (chickadees, goldfinches, evening grosbeaks, cardinals). Hanging a whole dried head upside-down in a tree in winter offers a natural feeder that can sustain a dozen birds for weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Very easy, undemanding — the sunflower is probably the most accessible of the \"big\" garden vegetables and a wonderful introductory project for children, who follow its growth day by day with fascination (in full season you can literally see the plant grow within a few days). Direct-sow only, at 2-3 cm deep, once all frost risk has passed (late May in Québec). The sunflower has a taproot that does not tolerate transplanting. Harvest the heads when the back of the flower turns brown and the seeds detach easily under finger pressure (generally late September in Québec). Hang the heads in a dry, airy spot for 2-4 weeks to finish drying. Protect from birds and squirrels during final ripening — a tulle or jute bag around each head is the only realistic way to actually get a harvest instead of an unintentional bird feeder. An excellent allelopath: it tends to inhibit the growth of other plants nearby — don't plant it too close to sensitive vegetables.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated (most varieties are self-sterile); crosses with other cultivated and wild sunflowers nearby.\u003c\/li\u003e\n\u003cli\u003eHeight: 1.5-2.5 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70-90 days for seed maturity.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, mandatory (the name says so).\u003c\/li\u003e\n\u003cli\u003eModerately rich, well-drained soil. Low fertility needs. Space plants 40-60 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late May in Québec, at 2-3 cm depth. Light staking useful in windy sites.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":39256744919212,"sku":"GC-SUNFLO-200","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":39256744951980,"sku":"GC-SUNFLO-1000","price":9.0,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42737703223468,"sku":"GC-SUNFLO-5000","price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sunflowerboo_02c89d1a-00d6-4107-84d8-bf9185499e64.jpg?v=1698701554"},{"product_id":"semences-tomate-poire-rouge-biologiques","title":"Ecological Red Pear Tomato","description":"\u003cp\u003e\u003cem\u003eSolanum lycopersicum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSmall firm sweet pear-shaped tomatoes!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eIndeterminate plant.\u003c\/li\u003e\n\u003cli\u003eProduces fruits up to ~20+ grams in ~70 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"50 Pre-purchase","offer_id":41393561698476,"sku":"GC-O-TOMRP-40","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"250 Pre-purchase","offer_id":41393561731244,"sku":"GC-O-TOMRP-200","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"1.25k Pre-purchase","offer_id":42171196276908,"sku":"GC-O-TOMRP-1K","price":48.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/redpear.jpg?v=1664221148"},{"product_id":"semences-herbe-chat-biologiques","title":"Ecological Catnip","description":"\u003cp\u003e\u003cem\u003eNepeta cataria.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNot to be confused with \u003ca href=\"\/en\/products\/cat-grass-seeds\"\u003ecat grass (\u003cstrong\u003eAvena sativa\u003c\/strong\u003e)\u003c\/a\u003e, oats grown as young shoots that domestic cats like to nibble for fibre and folic acid. This, by contrast, is the psychoactive herb that makes them roll, rub, and drool in ecstasy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe herb with a thousand roles: first for domestic cats, who lose all dignity as soon as they smell it, but also for humans, who have made a soothing 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 great deal: according to Pliny the Elder, \u003cem\u003eNepeta\u003c\/em\u003e comes from the name of the Etruscan city of Nepete (present-day 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.\u003c\/p\u003e\n\u003cp\u003eA member of the Lamiaceae family (like 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. It quickly escaped from gardens and became naturalized everywhere, including Québec, where it is still regularly found along country roads, on old abandoned farms, and in pastures.\u003c\/p\u003e\n\u003cp\u003eA robust perennial growing 60 to 90 cm tall, with the square stems characteristic of the Lamiaceae and oval, toothed, slightly downy leaves in a somewhat silvery grey-green. In summer, spikes of small white flowers speckled with purple attract large numbers of bees and bumblebees. Its famous effect on cats 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 is genetic. Kittens under six months never react. The typical effect lasts 5 to 15 minutes: ecstatic rolling, compulsive rubbing, salivation, and then a phase of gentle bliss. It is completely harmless and non-addictive. Surprisingly, big cats react to it too, including lions, tigers, and panthers.\u003c\/p\u003e\n\u003cp\u003eFor people, a light infusion (1 teaspoon dried herb per cup, steeped for 5 minutes) has traditionally been used as a soothing bedtime tea or for difficult digestion. In modest doses, the effect is gentle and relaxing, with no particular psychoactive effect. For gardeners, nepetalactone is also a powerful natural mosquito repellent. A 2001 Iowa State University study measured it as being up to ten times more effective than DEET (the synthetic compound in conventional mosquito repellents) in equal quantities. A few crushed stems carried in a pocket or rubbed on the skin effectively repel black flies and mosquitoes in hot weather, which is useful when working outdoors in summer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Do not confuse it with ornamental \"\u003cem\u003ecatmint\u003c\/em\u003e\" (\u003cem\u003eNepeta × faassenii\u003c\/em\u003e, \u003cem\u003eNepeta mussinii\u003c\/em\u003e), a relative grown mainly for its decorative blue flowers that has no effect on cats. \u003cem\u003eNepeta cataria\u003c\/em\u003e is true catnip. Start indoors 6 to 8 weeks before transplanting, or direct-sow in late May in Québec. Germination can be erratic; 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 remains perennial for decades. To harvest, cut flowering stems in full bloom, tie them in bunches, hang them upside down in a shaded, dry, well-ventilated place for 2 to 3 weeks, then strip the leaves and store them in an airtight jar.\u003c\/p\u003e\n\u003cp\u003eNote: if you are growing this plant for a cat, it is best to keep it out of reach until harvest. Otherwise, the cat 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), so there is little risk of crossing.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eBloom period: June to September.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; tolerates partial shade.\u003c\/li\u003e\n\u003cli\u003eWell-drained, rather dry, moderately rich soil. Very undemanding; tolerates poor, stony soils.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6 to 8 weeks before transplanting (cold-stratify for 2 weeks beforehand), or direct-sow in late May. Self-seeds abundantly once established.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":41424159801516,"sku":"JV-A-HERCHA-800","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":39264731070636,"sku":"JV-A-HERCHA-4000","price":12.0,"currency_code":"CAD","in_stock":false},{"title":"20000","offer_id":43194278609068,"sku":"JV-A-HERCHA-20000","price":39.0,"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-ble-force-roux-printemps-biologiques-germinations-micropousses","title":"Ecological 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-chou-rave-biologiques-germinations-micropousses","title":"Ecological Red Kohlrabi for Sprouting and Microgreens","description":"\u003cp\u003eRed kohlrabi produces elegant little microgreen shoots with pinkish-mauve stems and tender green cotyledons, a subtler visual variation than the Red Cabbage described previously. Here, the purple is paler, more delicate, and almost pink.\u003c\/p\u003e\n\u003cp\u003eThe flavour is very mild and fresh, pleasantly sweet, with the characteristic note of mature kohlrabi: a unique blend of apple and broccoli stem, without any pungent or bitter character. The texture is juicy and crisp. Excellent as a versatile garnish for fresh salads, cold sandwiches, Vietnamese \u003cem\u003esummer rolls\u003c\/em\u003e, fish tartare, or simply as a decorative ring around a tartare or carpaccio, where the pink colour makes a striking impression.\u003c\/p\u003e\n\u003cp\u003eLike all Brassica sprouts, they are rich in \u003cem\u003esulforaphane\u003c\/em\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (small seeds); optional for 4 to 6 hours.\u003c\/li\u003e\n\u003cli\u003eGermination time: 2 to 3 days.\u003c\/li\u003e\n\u003cli\u003eHarvest as sprouts: 4 to 6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eHarvest as microgreens: 8 to 12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: approximately 1 tsp of seeds produces one 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: salads, elegant garnishes, and \u003cem\u003esummer rolls\u003c\/em\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":39341315031212,"sku":"GC-O-KOHPUR-100G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":39341315063980,"sku":"GC-O-KOHPUR-500G","price":69.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":39341315096748,"sku":"GC-O-KOHPUR-1KG","price":119.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/kohlrabim_bcdd80ec-60c9-46d9-8a4e-73ebd786573a.jpg?v=1698701388"},{"product_id":"semences-fenouil-biologiques","title":"Ecological Florence Fennel","description":"\u003cp\u003e\u003cem\u003eFoeniculum vulgare var. azoricum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA Mediterranean plant of mythological antiquity. Ancient Greece loved it so much that the very name of the city of Marathon — site of the famous battle of 490 BCE — comes from the Greek \u003cem\u003emarathos\u003c\/em\u003e, \"fennel,\" because the plain where the Greeks and Persians clashed was covered in it. Mythology also tells that Prometheus stole fire from the gods by hiding it in a hollow fennel stalk before bringing it to humans — the plant has therefore symbolized, from its mythical origins, strength, courage and the transmission of knowledge. Roman gladiators ate it to toughen up before combat, and physicians of every tradition — from Dioscorides' \u003cem\u003eDe Materia Medica\u003c\/em\u003e to Indian Ayurveda — credited it with digestive and galactogenic virtues that modern science largely validates.\u003c\/p\u003e\n\u003cp\u003eThe Florentine variety, \u003cem\u003efinocchio\u003c\/em\u003e in Italian, is cultivated for its meaty heart — a \"false bulb\" formed by the widened, overlapping bases of the petioles, crunchy, pearly white, juicy, with a fresh anise flavour that recalls licorice without the sugar. Magnificent raw in a salad, finely sliced on a mandoline with blood orange, black olives and olive oil (the great Sicilian winter classic), oven-roasted in caramelized quarters, braised whole in chicken broth with Parmesan, folded into Marseille bouillabaisse, or simply slipped in slices into a sandwich for the crunch and freshness. The frond of fine plumed leaves crowning the bulb is also edible and precious — chop it like dill onto fish, into a green sauce, or as a soothing tea after a too-rich meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Fennel doesn't like heat and hates being moved. In Québec, the strategy that works best is direct-sowing in late June for a fall harvest — summer heat inevitably bolts spring sowings before the bulb forms properly. If you absolutely want to start indoors, use biodegradable pots (3-4 weeks maximum, no more, to avoid root shock) and transplant as soon as possible. Loose, deep, rich soil kept constantly moist — water stress during bulb formation turns it fibrous and bitter. Harvest the bulb before hard frosts, cutting it off at ground level — the root left in place sometimes regrows in fine shoots usable as young leaves for salads.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial grown as an annual. Insect-pollinated; crosses with other nearby fennels and with its wild cousin — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-50 cm for the bulb, up to 1.5 m if allowed to flower.\u003c\/li\u003e\n\u003cli\u003eMaturity: 80-100 days after sowing for the full bulb.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, deep, rich, constantly moist soil. Thin to 25-30 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow in late June in Québec for fall harvest (the most reliable strategy), or a very short indoor start (3-4 weeks) in biodegradable pots if a summer harvest is wanted.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"5k Pre-purchase","offer_id":39344966959276,"sku":"GC-O-FENNEL-200","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"25k Pre-purchase","offer_id":41714935300268,"sku":"GC-O-FENNEL-1000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"125k Pre-purchase","offer_id":42161005822124,"sku":"GC-O-FENNEL-5000","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fennel.jpg?v=1698701339"},{"product_id":"semences-fenouil-ecologiques-micropousses","title":"Ecological Fennel — Microgreen Seeds","description":"\u003cp\u003eA cousin of carrot and celery — same Apiaceae family, same filiform plumed silhouette, same relatively long cycle. But an entirely different flavour: intense anise, almost licorice, mild and fresh in the mouth, extending the full aromatic profile of mature fennel (already described in our pages in its Florence bulb version). Fine green stems topped by narrow cotyledons, then soon the lacy frond characteristic of adult fennel — visually extremely elegant. Airy, tender texture.\u003c\/p\u003e\n\u003cp\u003eGastronomic use: a garnish on pan-seared fish or salt-crusted fish, on ceviche, on salmon carpaccio, on orange or grapefruit sorbet (fennel and citrus marry beautifully), on seafood risotto, on a raw-fennel-and-orange salad (mother-and-child visual echo amplifying the theme), or as a finish on a \u003cem\u003efennel pollen pasta\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003ePractical note: like all Apiaceae (carrot, celery), fennel is NOT recommended for jar germination — seeds too slow, mould risk — reserve for tray cultivation on potting mix.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: optional 4-6 hours (speeds germination).\u003c\/li\u003e\n\u003cli\u003eGermination time: 7-14 days.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 14-21 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: fish, ceviche, citrus sorbets, refined dishes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":39396096082092,"sku":"GC-O-FENNEL-100G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":39396096114860,"sku":"GC-O-FENNEL-500G","price":69.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":39396096147628,"sku":"GC-O-FENNEL-1KG","price":119.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/fennelm.jpg?v=1698701341"},{"product_id":"semences-chou-kale-vert-lacinato-ecologiques","title":"Ecological Lacinato Kale (Cavolo Nero)","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. palmifolia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Italian kale — native to Tuscany and inseparable from the peasant cuisine of that region, still today a pillar of Tuscan gastronomic identity on par with olive oil and pecorino. Known under several names that say a lot about its personality: \u003cem\u003eCavolo Nero\u003c\/em\u003e (\"black cabbage\" in Italian, in reference to the very dark colour of its leaves), \u003cem\u003eNero di Toscana\u003c\/em\u003e (\"black of Tuscany,\" the traditional provincial name), or in English \u003cem\u003eDinosaur Kale\u003c\/em\u003e (\"dinosaur kale,\" because of the bumpy leaf texture that recalls the skin of a great reptile).\u003c\/p\u003e\n\u003cp\u003eDifferent from the Scottish Dwarf Curled Scotch curly kale and the Siberian Red Russian kale, this is the Mediterranean representative — with long flat leaves rather than curly or oak-shaped. The botanical epithet \u003cem\u003epalmifolia\u003c\/em\u003e means \"palm-leaved\" — an evocation of the elegant silhouette of the long, slightly wavy leaves that give the plant its remarkable architectural habit in the garden, often compared to a small dwarf palm or a miniature sequoia.\u003c\/p\u003e\n\u003cp\u003eAn upright, palm-tree-shaped plant 60-90 cm tall, forming an open rosette of long oblong leaves 30-40 cm long, narrow, dark green almost blue-tinged, with an intensely bumpy puckered surface — like embossed leather. Leaf texture particularly tender and silky when cooked — probably the most delicate kale on the palate, without the marked bitterness of the European curly kales or the tough midribs of some other cabbages. Round, sweet flavour, lightly nutty, with an earthy-mineral finish.\u003c\/p\u003e\n\u003cp\u003eA pillar of traditional Tuscan cuisine: \u003cem\u003eribollita\u003c\/em\u003e (literally \"reboiled\"), the great peasant soup where cavolo nero simmers at length with white \u003cem\u003ecannellini\u003c\/em\u003e beans, stale bread, onions, garlic, olive oil and tomatoes — a dish originally designed to use up yesterday's leftovers, and now one of Italy's culinary treasures; \u003cem\u003ezuppa toscana\u003c\/em\u003e (a kale, Italian-sausage and potato soup, popularized outside Italy by American restaurant chains but authentically Tuscan in origin); alongside \u003cem\u003ecinghiale\u003c\/em\u003e (Tuscan wild boar) sausages; on \u003cem\u003ecrostini\u003c\/em\u003e spread with lardo and garlic (the \u003cem\u003ecrostini neri\u003c\/em\u003e); quickly sautéed with garlic, olive oil and chili; as kale chips in the oven; or massaged raw with lemon for a tender salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Exactly the same methods as for the other kales already described in our pages. Extremely cold-hardy: withstands frosts of −10 °C without trouble and often overwinters under a good snow cover in Québec. The first autumn frosts further sweeten the flavour by converting starches to sugars — a Lacinato in October-November is plant candy. Start indoors 6-8 weeks before transplanting (mid-March for summer and fall harvest), or direct-sow late May to late June for fall and winter harvest. Harvest by taking the outer leaves as needed — the plant keeps growing from the heart and produces fresh leaves all season. Sensitive to the cabbage worm like all brassicas — insect netting is useful from transplanting on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Italian heritage variety. Biennial: flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, cauliflower, curly kale, etc.) — isolate for seed saving. Does NOT cross with Red Russian Kale (different species, \u003cem\u003eB. napus\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-75 days for mature leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, neutral-to-slightly-alkaline soil. Space plants 45-50 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors in mid-March for summer harvest, or direct-sow late May to late June for fall and winter harvest. Withstands frosts to −10 °C and beyond; overwinters under good snow cover.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":39437258293420,"sku":"GC-O-KALLAC-800","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":39437258326188,"sku":"GC-O-KALLAC-4000","price":12.0,"currency_code":"CAD","in_stock":false},{"title":"20000","offer_id":41966626635948,"sku":"GC-O-KALLAC-20000","price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lacinato_81565b93-a3ca-4af0-b2af-d6263f3451b7.jpg?v=1698701365"},{"product_id":"semences-roquette-arugula-ecologiques","title":"Ecological 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":42061533053100,"sku":"GC-O-ARUGUL-200","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":39442397593772,"sku":"GC-O-ARUGUL-1000","price":9.0,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44300245369004,"sku":"GC-O-ARUGUL-5000","price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/arugulav_9375ef01-cb4f-48cf-b21a-66c0aaf6740e.jpg?v=1698701182"},{"product_id":"semences-celeri-rave-giant-prague-ancestral","title":"Giant Prague Heirloom Celeriac","description":"\u003cp\u003e\u003cem\u003eApium graveolens var. rapaceum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most unjustly snubbed vegetable of the North American garden — and yet one of the most delicious and useful, and one of the great forgotten stars of Central European and French cooking. Under its alien-looking knobby, bearded exterior, celeriac hides a white flesh of exceptional flavour: at once that of common celery (since it's the same species, \u003cem\u003eApium graveolens\u003c\/em\u003e) and a deeper character, lightly nutty, almost perfumed. The Giant Prague variety (introduced in 1871) takes its name from the Czech capital and is a marker of celeriac's ancient importance in Bohemian and Germanic cooking, where it has gone for centuries into the great winter soups, the simmered \u003cem\u003egulasch\u003c\/em\u003e stews and the root purées that form the backbone of Central European peasant fare.\u003c\/p\u003e\n\u003cp\u003eIn France, it's the star ingredient of \u003cem\u003ecéleri rémoulade\u003c\/em\u003e, that Parisian bistro classic: raw celeriac grated into fine julienne, bound with a mustardy mayonnaise — served year-round as aperitif, starter or cold-meat side. The wild ancestor, marsh celery (\u003cem\u003esmallage\u003c\/em\u003e), still grows along European coasts and was already mentioned by Hippocrates and Pliny the Elder; through patient selection by medieval Italian and French gardeners, the modern cultivated forms were extracted — first stalk celery, then around the 16th century the bulbous-rooted celeriac.\u003c\/p\u003e\n\u003cp\u003eA modest plant, 30-40 cm tall, with dark-green celery foliage (usable as a herb in the same way as regular celery leaf), which forms at the base a big, rough, irregular ball studded with little side roots — 10-15 cm across at full maturity (a fine specimen can weigh 800 g to 1.5 kg). Cream-pearly white flesh under brown skin.\u003c\/p\u003e\n\u003cp\u003eCooked, the texture turns melting like a potato, the flavour rounds out and loses any potential bitterness. Cubed in soups and cream soups (a celeriac-apple-thyme velouté is a revelation for anyone who's never tried it), puréed on its own or fifty-fifty with potato, in a gratin with cream and nutmeg, roasted in oven quarters with olive oil, garlic and herbs, in homemade fries cut into sticks, or raw, finely grated as rémoulade. Excellent too in \u003cem\u003emirepoix\u003c\/em\u003e — it replaces or complements the classic celery in the foundational French aromatic base (onion, carrot, celery).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Celeriac is one of the most demanding vegetables to start, with a very long season that often outstrips the patience of the novice gardener. Start indoors 10-12 weeks before last frost — from late February for a mid-May transplant. Seeds are tiny and slow to germinate (14-21 days), and germinate in light: don't cover them with soil, just press them into the surface. Keep the medium constantly moist through germination and the first growth phase. Transplant once all frost risk has passed, into a very rich soil that is particularly cool in water — celeriac needs constant moisture all season. To get well-rounded rather than fibrous roots, hill the base lightly mid-season and avoid all water stress. Harvest at full maturity before hard frost, but celeriacs left in the ground a little past the first light frosts develop even better flavour (the starches partly convert to sugars). Excellent storage: 4-6 months in a cold, humid root cellar (0-2 °C, 90-95% humidity).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heritage variety pre-1900. Biennial; flowers in the second year. Insect-pollinated; crosses with stalk celery (all \u003cem\u003eApium graveolens\u003c\/em\u003e) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-40 cm for the foliage.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100-120 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated in summer.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, water-cool (essential), well-drained, neutral soil. Space plants 25-30 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 10-12 weeks before last frost (late February in Québec). Don't cover seeds (need light to germinate). Transplant mid-May. Fall harvest. Excellent in the root cellar.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":42600975302828,"sku":"GC-H-CELGIA-800","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":42600975335596,"sku":"GC-H-CELGIA-4000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":42600975368364,"sku":"GC-H-CELGIA-20000","price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/celeriac_f4684daf-113e-45b4-8e51-e49ea3468b33.jpg?v=1698942958"},{"product_id":"semences-epinard-savoie-long-standing-bloomsdale-ancestral","title":"Bloomsdale Long-Standing Heirloom Spinach","description":"\u003cp\u003e\u003cem\u003eSpinacia oleracea.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA monument of North American market-garden heritage. The original Bloomsdale variety was introduced in 1826 by the Landreth seed company, near Philadelphia, on the farm of the same name — making it one of the oldest spinaches in continuous cultivation on the continent. The \"Long Standing\" selection is an improvement made in the early 20th century to slow bolting, that dreaded moment when the spinach, taken by surprise by long days and heat, starts to flower and turns bitter. The \"Savoy\" in its name evokes the crinkled texture of the leaves — thick, puckered, glossy dark green, holding a little more sauce and flavour.\u003c\/p\u003e\n\u003cp\u003eA mild, sweet flavour, lightly mineral, with that small ferrous touch that made its reputation (and Popeye's, even if it's a bit more modest today than once thought). Excellent raw in salad when the leaves are young, sublime wilted in a pan with a little garlic and butter, slipped into a lasagna, a gratin or a quiche, or simply blanched and pressed to cradle a poached egg. A cool-season cultivar par excellence — to sow early in spring and again at the end of summer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Spinach does not forgive heat. Above 24 °C, combined with the long days of June, it bolts no matter the variety. To stretch the spring harvest, sow as soon as the soil can be worked (April in Québec, sometimes late March under a tunnel), in successive rows every two weeks. Resume sowings in late August for a particularly tender fall harvest — spinach loves the cold and even tolerates the first frosts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Dioecious (male and female plants are separate) and wind-pollinated: for rigorous seed saving, isolate from other spinach varieties.\u003c\/li\u003e\n\u003cli\u003eHeight: 20-30 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45-50 days (young leaves can be picked from 30 days).\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade in summer.\u003c\/li\u003e\n\u003cli\u003eRich, cool, well-drained, slightly alkaline soil (pH 6.5-7.5). Thin to 10-15 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow in successive rows from early April to late May, then late August to mid-September. Tolerates light frosts; can be overwintered under mulch for a very early harvest the following spring.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"500 Pre-purchase","offer_id":41393537777836,"sku":"GC-H-SPIBLO-400","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"2.5k Pre-purchase","offer_id":39597370310828,"sku":"GC-H-SPIBLO-2K","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"12.5k Pre-purchase","offer_id":42237526966444,"sku":"GC-H-SPIBLO-10K","price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/bloomdale_0dcf5b1c-341c-4fe7-9b8b-46387138aafd.jpg?v=1699044973"},{"product_id":"semences-chou-kale-dwarf-green-curled-ancestral","title":"Dwarf Green Curled Heirloom Kale","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. sabellica.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the oldest kales still in cultivation, and the classic representative of the Scottish curly type — a variety so embedded in the culture of the northern British Isles that the Scots word \u003cem\u003ekail\u003c\/em\u003e (equivalent to \u003cem\u003ekale\u003c\/em\u003e in English) came colloquially to mean the meal, or the garden itself. The \"kail yard\" was the family vegetable patch around the rural Scottish home, and the kail was the daily soup served to Highlands peasants for centuries — long before the vegetable became the star superfood of modern smoothies. The Scottish national poet Robert Burns mentions it regularly in his verses, the testimony of a daily food so essential it became synonymous with life itself. Botanically, curly kale belongs to the \u003cem\u003esabellica\u003c\/em\u003e group of the extraordinary species \u003cem\u003eBrassica oleracea\u003c\/em\u003e — that unique wild plant of the cliffs of the Mediterranean and the North Sea that, through human selection, gave rise to headed cabbage, broccoli, cauliflower, Brussels sprout, kohlrabi and so many others.\u003c\/p\u003e\n\u003cp\u003eA squat, compact plant 35-45 cm tall (hence the \"dwarf\" in the name), forming a dense, well-held rosette of deep blue-green leaves intensely curled and ruffled at the edges — an almost mossy, architectural texture that makes the variety as decorative as it is useful. Classic curly-kale flavour: vegetal, slightly bitter, milder when the leaves are young or cooked, much sweeter after the first autumn frosts (the plant then converts its starches to sugars to resist the cold — a fascinating piece of plant chemistry that turns an October kale into a delicate dish).\u003c\/p\u003e\n\u003cp\u003eA thousand culinary uses: pan-sautéed with garlic and olive oil, in Italian \u003cem\u003ezuppa toscana\u003c\/em\u003e or Portuguese \u003cem\u003ecaldo verde\u003c\/em\u003e (the two great Mediterranean peasant soups of kale, sausage and potato), as \u003cem\u003ekale chips\u003c\/em\u003e in the oven (5 minutes at 175 °C with olive oil and salt), raw-massaged with lemon for a tender salad, or fermented as Korean-style kale \u003cem\u003ekimchi\u003c\/em\u003e. The leaves tend to keep very well on the plant — harvest as needed throughout the season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Probably the most Québécois of the cabbages. Hardy to −10 °C and beyond, Dwarf Curled Scotch survives the first snows and often continues to be picked into December under a thin protective snow cover. Under good snow cover, some plants overwinter entirely and resume production the following spring. Start indoors 6-8 weeks before transplanting (mid-March for summer and fall harvest), or direct-sow late May to late June for fall and early-winter harvest. Harvest by taking the outer leaves as needed — never pick the heart, which keeps growing and producing new leaves all season. Like all brassicas, sensitive to the cabbage worm — insect netting is useful from transplanting on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial; flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 35-45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55-65 days for young leaves, 70-75 for mature leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, neutral-to-slightly-alkaline soil. Space plants 40-45 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors in mid-March for summer harvest, or direct-sow late May to late June for fall and winter harvest. Withstands frosts to −10 °C and beyond; can overwinter under snow cover.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":41382654181548,"sku":"GC-H-KALDWA-800","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":41382655393964,"sku":"GC-H-KALDWA-4000","price":12.0,"currency_code":"CAD","in_stock":false},{"title":"20000","offer_id":44170954473644,"sku":"GC-H-KALDWA-20000","price":48.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/curledkale_3f73d720-89bd-43c7-a25b-25255b6f8c3e.jpg?v=1699044952"},{"product_id":"semences-laitue-feuille-chene-ancestrale","title":"Oakleaf Heirloom Lettuce","description":"\u003cp\u003e\u003cem\u003eLactuca sativa.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA venerable French lettuce, already grown in the kitchen gardens of the \u003cem\u003eAncien Régime\u003c\/em\u003e and listed in the Vilmorin company catalogs from the 18th century onward. It takes its name from the elegantly cut silhouette of its leaves — a lobed profile recalling, in miniature, the large oak leaves edging a sugar bush. It's probably the prettiest lettuce you can plant in a vegetable garden: each rosette forms an open corolla that looks more like a green (or red, depending on the selection) flower than a vegetable.\u003c\/p\u003e\n\u003cp\u003eA loose-leaf type — no head forms; you pick leaf by leaf at the periphery, or take the whole rosette with a knife. A delicate, almost silky texture, halfway between butter lettuce and the curly types — not the brittle crunch of romaine or iceberg, but a tenderness that makes it the perfect setting for elegant composed salads with warm goat cheese, grilled lardons, hazelnuts, raspberries or poached pear. Mild, sweet flavour, with the faintest nutty note in the finish. A precious quirk: it's one of the most heat-tolerant lettuces, resisting bolting longer than most other varieties — hence its historical popularity in the warmer French kitchen gardens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all lettuces, it germinates poorly above 25 °C. For summer sowings, pre-soak the seeds overnight in the fridge, or start them in cells indoors in a cool spot. Oak Leaf lends itself particularly well to mesclun — sown densely in tight rows and cut young with scissors at 8-10 cm tall, it regrows two or three times from the base before exhausting itself; a single row can feed you in salad for a month and a half. Harvest in the early morning, when the leaves are full of overnight freshness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Self-pollinating, so very few crosses to fear — ideal for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 20-25 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45-55 days for full rosette; young leaves from 25-30 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, cool, well-drained soil. Thin to 20-25 cm for full rosettes, or sow densely for young-leaf cutting.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (mid-April in Québec), in successive rows every two weeks. More heat-tolerant than most lettuces, it can be sown until mid-July without too much risk of bolting.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":42601058762924,"sku":"GC-H-LETOAK-800","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":42601058795692,"sku":"GC-H-LETOAK-4K","price":2.99,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":42601058828460,"sku":"GC-H-LETOAK-20K","price":7.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/oakleaf.jpg?v=1664221274"},{"product_id":"semences-pois-mange-tout-sugar-snap-ancestral","title":"Sugar Snap Heirloom Pea","description":"\u003cp\u003e\u003cem\u003ePisum sativum 'var. macrocarpon'.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the great horticultural inventions of the 20th century, and a remarkable triumph of modern plant breeding. For millennia, gardeners had cultivated two very distinct kinds of pea: shelling peas (with round seeds, of which only the little peas inside are eaten), and snow peas with flat pods (the Asian \u003cem\u003esnow peas\u003c\/em\u003e, where the entire flattened pod is eaten along with the barely-formed seeds). In 1979, an American breeder named Calvin Lamborn, of the Gallatin Valley Seed Co. in Idaho, achieved an audacious cross between these two lines and obtained an entirely new third type: a pea with a meaty, plump, round pod that is harvested like a snow pea (pod included) but with fully developed seeds inside. He named it \u003cem\u003eSugar Snap\u003c\/em\u003e, and the variety won the All-America Selections award that same year — one of the very rare varieties to have truly created a new vegetable category in the garden.\u003c\/p\u003e\n\u003cp\u003eA vigorous climbing plant, 1.5 to 2 m tall, that absolutely requires a trellis or pea netting to spread vertically. Plump bright-green pods 6-8 cm long, crunchy and juicy, holding 7-9 small round, well-sweetened peas inside. Explosive sweetness when picked fresh — one of those vegetables you taste once straight from the garden and never forget. Eaten whole, pod included: snacked raw or with a dip as an appetizer (probably the best crudité in existence), briefly stir-fried in a wok with garlic and ginger Asian-style, blanched quickly then added to a warm salad with mint and feta cheese, or added at the end of cooking to a spring risotto for the touch of freshness and crunch. Quick cooking is essential — sugar snaps go bland and limp if overcooked. Tasting note: if the \"string\" along each side of the pod becomes too firm at full maturity, just remove it by pinching the stem end and pulling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e The pea is a cool-season plant par excellence, and hates heat. Optimal Québec strategy: direct-sow as soon as the soil can be worked in spring (late April to mid-May), for a harvest in early July before the deep heat; then a second sowing in mid-August for a fall harvest (often particularly sweet under September's cool nights). Soaking the seeds 8-12 hours in warm water before sowing speeds germination. Inoculating the seeds with a symbiotic bacterium of the genus \u003cem\u003eRhizobium leguminosarum\u003c\/em\u003e (sold in packets at seed shops) often doubles production: those bacteria are what let the pea fix its own atmospheric nitrogen, as in all legumes. Install the trellis before sowing to avoid damaging the roots. Harvest daily at full maturity — production can stretch over 3-4 weeks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Modern heritage variety (1979). Largely self-pollinating, very few crosses to fear — an excellent candidate for amateur seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 1.5-2 m. Trellis required.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-70 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, moderately rich, neutral soil. Don't over-fertilize with nitrogen. Space seeds 3-5 cm apart in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late April to mid-May for summer harvest, or mid-August for fall harvest. Soak the seeds 8-12 h before sowing. Rhizobium inoculation strongly recommended.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200 Pre-purchase","offer_id":41517663879340,"sku":"GC-H-PEASUG-100","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1k Pre-purchase","offer_id":41517663912108,"sku":"GC-H-PEASUG-500","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"5k Pre-purchase","offer_id":41805940359340,"sku":"GC-H-PEASUG-2500","price":48.0,"currency_code":"CAD","in_stock":true},{"title":"25k Pre-purchase","offer_id":42150647398572,"sku":"GC-H-PEASUG-12500","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/snap.jpg?v=1664221298"},{"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":"2000","offer_id":42601073017004,"sku":"GC-H-MARJOR-2000","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42601073049772,"sku":"GC-H-MARJOR-10000","price":12.0,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":47108917985452,"sku":"GC-H-MARJOR-50000","price":48.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/marjoram.jpg?v=1664221280"},{"product_id":"semences-pois-ecosser-green-arrow-ancestral","title":"Green Arrow Heirloom Shelling Pea","description":"\u003cp\u003e\u003cem\u003ePisum sativum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic shelling pea — the one picked at full maturity and shelled to eat only the little round seeds inside, leaving behind the pod once it has become too firm and fibrous. It is the most ancient and traditional form of the cultivated pea: \u003cem\u003ePisum sativum\u003c\/em\u003e is one of the very first plants domesticated by humanity, about 10,000 years ago in the Fertile Crescent (the present-day Near East), alongside wheat, barley, lentils and chickpeas — one of the \"founder crops\" of Neolithic agriculture. For millennia, the pea was cultivated mainly for drying — the famous Québec \u003cem\u003esoupe aux pois\u003c\/em\u003e, like English split pea soup or medieval \u003cem\u003epease porridge\u003c\/em\u003e, bears witness to that long tradition of the pea as a winter staple. The consumption of the fresh pea in its round seed — the French \u003cem\u003epetit pois\u003c\/em\u003e — is actually a more recent fashion, popularized at the court of Louis XIV in the 17th century after the import of particularly delicate Italian cultivars that drove the court ladies so wild that Madame de Maintenon wrote about it in her letters as a \"\u003cem\u003efureur\u003c\/em\u003e\" of the moment. The Green Arrow variety, selected in England in the 1970s, represents the modern culmination of that quest for sweetness and productivity.\u003c\/p\u003e\n\u003cp\u003eA compact, semi-bushy plant 60-75 cm tall, needing only minimal trellising (a simple row of brushwood or a small low net is enough). Remarkable particularity: the pods are produced in pairs, side-by-side on the stem — doubling the harvest per node and considerably speeding up picking. Long, pointed bright-green pods 10-12 cm holding 9-11 well-packed peas each. Classic fresh-pea flavour: mild, sweet, herbaceous, with an almost milky finish — incomparable to the canned pea, and markedly superior even to the store-bought frozen pea. Eaten freshly shelled, raw straight from the pod, added to fresh pasta with butter, ham and mint (the \u003cem\u003episelli alla Romana\u003c\/em\u003e), in Venetian \u003cem\u003erisi e bisi\u003c\/em\u003e (creamy pea risotto), in salade niçoise, as a garnish on pan-fried salmon, or simply in the bowl of \u003cem\u003esoupe aux pois\u003c\/em\u003e from traditional Québécois cooking (made with dried yellow or green peas).\u003c\/p\u003e\n\u003cp\u003eExcellent for freezing: blanch 2 minutes in boiling water, cool, freeze spread on a tray, then transfer to airtight bags.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peas, the Green Arrow hates heat and prefers the cool season. Classic Québec strategy: direct-sow as soon as the soil can be worked (late April to mid-May), for an early-July harvest before the deep heat, and a second sowing in mid-August for a fall harvest. Soak the seeds 8-12 hours in warm water before sowing. Inoculation with \u003cem\u003eRhizobium leguminosarum\u003c\/em\u003e (the pea's symbiotic bacterium) often doubles production — those bacteria let the plant fix its own atmospheric nitrogen. Harvest the pods at the plump, well-filled stage, just before they begin to harden and lose their sugar; at full maturity, the peas turn floury and lose their sweetness. Picker's trick: gently squeeze the pod between thumb and index finger — if it \"snaps\" lightly, that's the ideal moment to harvest.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Modern heritage variety. Largely self-pollinating, very few crosses to fear — an excellent candidate for amateur seed saving. Resistant to several pea diseases (powdery mildew, fusarium, mosaic).\u003c\/li\u003e\n\u003cli\u003eHeight: 60-75 cm. Low trellis or light staking.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65-70 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, moderately rich, neutral soil. Don't over-fertilize with nitrogen. Space seeds 3-5 cm apart in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late April to mid-May for summer harvest, or mid-August for fall harvest. Soak the seeds 8-12 h before sowing. Rhizobium inoculation strongly recommended.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100","offer_id":39597909639340,"sku":"GC-H-PEAGRE-100","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"1k Pre-purchase","offer_id":41636217520300,"sku":"GC-H-PEAGRE-500","price":9.0,"currency_code":"CAD","in_stock":true},{"title":"5k Pre-purchase","offer_id":41789574283436,"sku":"GC-H-PEAGRE-2500","price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/greenarrow.jpg?v=1664221300"},{"product_id":"semences-calendula-pacific-beauty-mix-biologiques","title":"Ecological Pacific Beauty Calendula Mix","description":"\u003cp\u003e\u003cem\u003eCalendula officinalis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn annual of almost insolent generosity, christened by the Romans \u003cem\u003ecalendula\u003c\/em\u003e, from the word \u003cem\u003ecalendae\u003c\/em\u003e, the first day of the month — because it was said to reflower at every renewal of the calendar. The Pacific Beauty selection unfolds a warm palette running from pale cream-yellow to burnt orange, sometimes marked with darker centres, on stems longer and sturdier than those of the old marigolds — cut as much for the vase as for the garden.\u003c\/p\u003e\n\u003cp\u003eA do-everything flower: ornamental, medicinal (the famous calendula ointment has soothed burns, chapping and irritated skin for centuries), edible (petals crumbled onto a salad, rice or compound butter for their golden colour and faint peppery taste — it was long nicknamed the \"poor man's saffron\"), and an excellent garden companion where it attracts pollinators and confuses certain pests. Continuous bloom from June through the first hard frost — sometimes beyond — making it one of the last flowers to lower its flag in autumn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Calendula germinates fast and easy, but prefers cool weather — sow early in spring or in late summer for a wave of autumn bloom. Cut the flowers regularly (or let the bees take care of it): the more you pick, the more it produces. For a medicinal or culinary harvest, pick on a dry day, mid-morning, once the dew has evaporated.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eHeight: 45-60 cm.\u003c\/li\u003e\n\u003cli\u003eFlowering: June through the first frosts.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; tolerates part shade.\u003c\/li\u003e\n\u003cli\u003eOrdinary, well-drained soil. Undemanding. Thin to 20-25 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April-May), or start indoors 4-6 weeks before transplanting. Self-seeds generously once established.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":41441730724012,"sku":"GC-O-CALPAC-80","price":3.0,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":41441730756780,"sku":"GC-O-CALPAC-400","price":9.0,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42570220765356,"sku":"GC-O-CALPAC-2000","price":19.0,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":44227524657324,"sku":"GC-O-CALPAC-10000","price":49.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/calendula_e7f44f23-0bd6-437f-be47-a785735f41e2.jpg?v=1698701253"},{"product_id":"semences-moutarde-jaune-ecologiques-micropousses-germinations","title":"Ecological Yellow Mustard — Sprouting \u0026 Microgreen Seeds","description":"\u003cp\u003eThe Mediterranean cousin of Indian brown mustard, yellow mustard (sometimes called \u003cem\u003ewhite mustard\u003c\/em\u003e) belongs to a distinct botanical species, \u003cem\u003eSinapis alba\u003c\/em\u003e, and offers a noticeably different profile. Native to the Mediterranean basin and southern Europe, it has been cultivated since antiquity — Hippocrates mentioned it for its medicinal properties, and Pliny the Elder describes it as one of the most-used condiments in Rome.\u003c\/p\u003e\n\u003cp\u003eThis is also the species used to make the two most popular Anglo-Saxon mustards: the bright American yellow mustard (the one on baseball hot dogs — its vivid yellow comes from the added turmeric, not from the seed itself, which is actually pale yellow), and the famous English Colman's mustard, known for its power. The seeds are noticeably bigger than those of brown mustard (3-4 mm vs 1-2 mm), pale yellow in colour.\u003c\/p\u003e\n\u003cp\u003eAs a sprout or microgreen: green shoots more robust and meaty than those of brown mustard, with a pungent but markedly less explosive flavour — yellow mustard contains mainly \u003cem\u003esinalbin\u003c\/em\u003e, which releases \u003cem\u003epara-hydroxybenzyl isothiocyanate\u003c\/em\u003e, a milder and slower-acting mustard compound than the explosive \u003cem\u003eallyl isothiocyanate\u003c\/em\u003e of brown mustard. The heat builds slowly and lingers longer in the mouth, without shooting up to the nose like a wasabi bomb. Classic bistro-mustard flavour: herbaceous, round.\u003c\/p\u003e\n\u003cp\u003eExcellent in any sandwich (where it plays the role of mustard without having to add any), on charcuterie boards, in salads, as a garnish on a gourmet \u003cem\u003egrilled cheese\u003c\/em\u003e, or simply as a crown on a soft-boiled egg.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoaking: not required (but 4-6 hours recommended for the larger seeds).\u003c\/li\u003e\n\u003cli\u003eGermination time: 2-3 days.\u003c\/li\u003e\n\u003cli\u003eSprout harvest: 4-6 days after soaking begins.\u003c\/li\u003e\n\u003cli\u003eMicrogreen harvest: 8-12 days after sowing.\u003c\/li\u003e\n\u003cli\u003eYield: about 1 tsp of seeds produces a 20 × 20 cm tray of microgreens.\u003c\/li\u003e\n\u003cli\u003eBest uses: sandwiches, charcuterie, salads, versatile garnish.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100g","offer_id":39689325281452,"sku":"GC-O-MUSYEL-100G","price":4.99,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":39689325314220,"sku":"GC-O-MUSYEL-500G","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":39689325346988,"sku":"GC-O-MUSYEL-1KG","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/mustardy_911e2e32-1eff-4817-b52d-81da35cc7626.jpg?v=1698701421"}],"url":"https:\/\/joualvert.ca\/en\/collections\/seeds.oembed?page=9","provider":"Joual Vert","version":"1.0","type":"link"}