herbaceous hard perennial very current in the gardens, it can  reach 60 cm height. Its equipped  with stolons which ensures its multiplication what can makes it invading. The leaves are usually deep green but the young sheets are generally clearer. there leaves as called olive green (lanceolates)and their edges are in tooth of saw they carry glands secreting an essence ,menthol, in a good propotion. The flowers as for them are generally pink even white meet out of ear and appear in summer .

Parsley is a bi-annual plant from 25 to 80 cm in height. Very aromatic with crumpling ,characteristic odor. Stems striated ,and the leaves are glabrous(without hairs). The leaves ,shining green are doubly divided ,especially those of the rost ,the higher leaves having often only three narrow and lengthened lobes. The  flowers , of a greenish yellow color on the  white in full flowering, are grouped  parasol made up including 8 to 20 rays. The umbellates are provided with invulcelle with many (bracts) . The root  of the swivelling type lengthened  is  enough developed.

The common basil is an annual plant from 20 to 60 cm in height ,with ovals leaves (lanceolates) ,reaching 2 to 3 cm. The  leaves are pale green to dark green ,sometimes purple crimson for some varieties. The drawn up stems ramified  have a square section like much of labiate. They tend to become woody and bulky. The bilabiate flowers small and white, have the upper lip cut out in four lobes. They are small size and are grouped in long tubular ears, in the shape of lengthened bunches the seeds fine oblong are black.

Is an annual herbaceous plant of apiacée family (umbelliferous) as well its leaves its seeds or its roots are used in kitchen, especially in Asia. Latin America and in the Mediterranean kitchen its arabic name is « kesbour ». The leaves are of notched form they point out that of chervil their taste is fresh and very particular but does not pleased for all. They mainly enter the composition of the green curries.

Chive is an aromatic plant originating from te east of aliacé family chopped for its leaves often used like condiment the fresh leaves are used raw made to aromatize the crudenesses, salads and various culinary preparations. Cooked they are also used in receipts (sauce, etc ...)…its marketed in fresh form of botillons but it can be also dried and conditoned in the chopped or engraved form.

We have at your disposal many certified plots of land . We can thus produce organic plants of very high quality, according to your condition of contract and condition them at your convenience according to the form you wish. Warm and mode of our culture and the earnestness of our team guarantee to you a fast harves and without surprises.
Contact us and we will find a solution with your expectations.

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