Vegetable plants

The pea for pea soup

Thirty centimeters long

It turns from pale green to bright red

Small, orange, for eating raw

Small, sweet and decorative

The bell pepper to be dried

Each plant produces its own color

Red veined with white, and intentionally bitter

Ten centimeters, all white

The classic radish, round and red

Twenty-five centimeters of white root

Sow in spring, then in autumn

Three colors in one row

It keeps all winter long

Pink, and not red

The peppery taste that defines mesclun

Milder than common arugula

It grows quickly, and it is cold-hardy

Orange, sweet flesh, long shelf life

A quarter cup yields three cups of sprouts

A miniature bok choy

Dark mauve, it blushes as it ripens

Streaked with purple, red, green and blue

An heirloom variety renowned for its flavor

Winner of the best sandwich competition in 2018

Yellow cherries, excellent in jam

Large cherries, in abundance

Sweet and low in acidity, for salads

Whole clusters, almost black red

Kids love them

An abundance of orange cherry tomatoes

It changes color as it ripens

A compact plant, for container gardening

It does not crack after the rain