The French make every meal a celebration. They insist on absolutely fresh vegetables to complement the fresh meats and fish they serve with delicious sauces.
French cooking isn’t always the fancy cooking that American have become accustomed to. But the French always make the most of their vegetables; they don’t simply add butter to them and serve them as a side dish. Broccoli, for instance, might be sprinkled with cheese and browned lightly, or potatoes might be sauteed with onions, red or green peppers, and herbs. They might serve stewed green tomatoes, add potato puree to cod, or serve eggplant puree with tomato that is lightly flecked with tarragon.
More and more seed catalogs carry French varieties. I encourage every kitchen gardener to plant a few of these varieties. Bon appetit!
ARTICHOKES
Heirloom
Violet De Provence French heirloom noted for its fine flavor and purple buds. Source: BAK
ASPARAGUS
Heirloom
Argenteuil A french variety that is traditionally raised for white asparagus. It produces nice green spears if the stalks aren’t blanched. Source: ANN BAK BOU GOU
BEANS (bush)
Heirloom
Fortex 75 days. Stringless French variety. vigorous plant growth requires sturdy stakes. Harvest when beans are 6-11″ long. Source: BURP
BEANS (pole)
Heirloom
Blue Coco (OP) 79 days. French heirloom pods are bluish-purple, with chocolate-colored seeds. Fleshy, slightly curved flattened pods, 6-7 1/2″ long. Produces under hot dry conditions. Source: SOU
Purple Podded Pole (OP) 68 days. Plants climb to 6′ feet tall. Stringless 5-7″ red-purple pods that blanch to light green. French heirloom. Source: GUR NIC JOHN SEED SHU
BEANS (French filet)
Hybrid
Crosse Violetto 55 days. Purple podded French filet bean. Brown seeds. Source: GOU
Heirloom
Fin Des Bagnols 45-55 days. Fine green pods with intense flavor. Source: ANN COO GOU
Rocquencourt 54 days. French heirloom. Long thin pods. Black seeded. Source: GOU
BEANS (wax)
Heirloom
Beurre De Rocquencourt French heirloom., Bush plants set good yields in most climates. Source: BAK
Dragon’s Tongue 62 days. Flat, stringless, French heirloom, 8″ long pods. Yellow, striped with purple. Source: ANN IRI SHU
Roc d’Or (OP) 55-60 days. French variety. continuous yielder of slim, round, golden-yellow beans. Shiny black seeds trap and absorb sunlight in cooler soils. Source: JOHN
BEANS (fava)
Heirloom
D’Aquadulce A Tres Longue Cross 85 days. French variety. 3′ plant. cold tolerant. Use as salad greens, edible flowers, very young green pods, shell like edamame or as dry bean. Source: BAK
BEETS
Heirloom
Crapaudine Old French variety. Carrot-shaped roots have rough dark colored skin that resembles tree bark. Almost black flesh. Source: BAK
BRUSSELS SPROUTS
Hybrid
Half Dwarf 120 days. French variety. Medium size on compact plants. Smooth sprouts have flavor improved with frost. Source: GOU
CABBAGE (pointed heads)
Heirloom
Bacalan De Rennes French heirloom. Oxheart-shaped early flavorful green heads. Source: BAK
Couer De Boeuf Des Vertus French heirloom. Bull-heart, tall pointed heads. Source: BAK
CABBAGE (savoyed)
Heirloom
d’ Aubervilliers 75 days. French heirloom. Large, closed head with crinkled leaves and excellent taste. Source: GOU
CARROTS
Heirloom
Juane Obtuse Deu Doubs Bright lemon yellow carrot from France. Big, thick sweet tasting carrot. Source: ANN BAK COM GOU
Little Finger 55 days. Baby-type deep orange carrots. French variety. Sweet 3″ carrots. Good canner and pickler. Source: ANN BOT BAK GOU IRI PAR SHU TERR
Parisienne French variety. Small, round orange carrots. Source: BAK
Tonde Di Parigo 60 days. French heirloom. Harvest deep orange roots when 1-2″. Very sweet. Source: BAK BOT
CELERY
Heirloom
Giant Pascal 100 days. Favorite of French chefs. Large ribs are easily blanched. Source: GOU SHU
CHICORY
Heirloom
Broad-leaved Batavia 90 days. French variety. Broad, light-green, nearly plain leaves. Heavy full head. Source: BOT COO
CHICORY (frisee) (endive curled)
Hybrid
Cour d’Oro (Heart of Gold) 45 days. French frisee with fine golden center surrounded by rich green leaves. Nice fullness. Source: GOU
Heirloom
De Louviers Finely curled and deeply notched leaves produces blanched and curled yellow heart. Source: BAK
CHICORY (escarole) (endive not curled)
Heirloom
Cornetto di Bordeaux 65 days. French endive. Large upright escarole with full, crunching, white stems. Heart is self-blanching. Source: ANN GOU
De Meaux Broad, dark green heads with creamy-white blanched hearts. Very notched leaves. Pre-1885 French heirloom. Source: BAK
Spadona da Taglio Lance shaped cutting chicory. Outstanding flavor. Used in France and Italy for its rustic flavor. Great for micro greens. Source: GOU
CORN SALAD (mache, lamb’s lettuce)
Heirloom
Gros Graines 45 days. Large seeded French heirloom. Best grown early spring when it can handle the heat with less bitterness. Source: JOHN
Verte A Coeur Plein 2 French heirloom. Short, roundish, half-erect, stiff leaves. Compact plant not as productive as other varieties. Source: BAK
Verte D’ Estampes French heirloom. Deep green leaves. Small plant is fairly cold hardy. Source: BAK
Verte De Cambrai (OP) 55 days. Cold weather salad green. Mild flavor. Round leaves that should be harvested at 4-6″. Source: BAK IRI JOHN NIC
CUCUMBERS (picklers)
Hybrid
Paris Pickling 61 Cornichon type in the Paris markets. Huge production of tiny crisp cukes. Source: GOU
Heirloom
De Bourbonne 50 days. Old French heirloom used to make the 2″ long Cornichon pickles. High yielding vines. Source: BAK
Fin De Meaux Small white French pickling cucumber. Compact 2″ long, slender green fruit used to make Cornichon pickles. Source: BAK
Parisian (Bourbonne) 50 days. Dark green French heirloom gherkin with firm thick flesh. Source: ANN BAK BURP JOHN
EGGPLANT
Heirloom
Listada De Gandia (OP) 75 days. French heirloom. 5-6″ egg-shaped fruits. Purple with irregular white stripes. Drought tolerant, sets fruit well under high heat. Best in long warm growing areas. No need to peel before cooking. Source: ANN BAK JOHN SEED SOU
Long Purple (Violette Longue Hative) (OP) 70-80 days. 22-38″ plants. 4 or more 8 x 2″ fruit. French heirloom. Source: BAK BOT BOU COM GOU IRI SOU TERR
Ronde De Valence French heirloom, perfectly round and the size of a grapefruit. Deep purple. Source: BAK
LETTUCE (iceberg, crisphead)
Heirloom
Reine Des Glaces (Queen of the ice, Ice Queen) (OP) 65-70 days. French heirloom that thrives in cold. Emerald-green, lacy leaves with serrated edges. Stays crisp in heat. Source: BOU GOU SEED TER TERR
Rouge Grenoblaise (OP) 55 days. 16″ heads have glossy, ruffled red leaves and is bolt resistant. French heirloom. Source: BAK COO
LETTUCE (butterhead, bibb, buttercrunch, Boston)
Heirloom
Big Boston (Laitue Lorithois) Originally from France. Edges are slightly browned. Large, tender light green heads. Source: BAK COM
Blonde Du Cazard French butterhead that forms 12″ across heads. Big wavy green leaves. Source: BAK
Brune D’ Hiver Compact, hardy French heirloom butterhead. Crunchy green leaves blushed in reddish brown color. Requires little space. Source: BAK
Continuity (OP) (Merveille des 4 Saisons, Fours seasons, Marvel of 4 Seasons, Merveille Des Quatre Saisons) 54-56 days. Deep burgundy leaves outside, creamy green leaves inside. Compact 12-16″ heads. Source: ANN BAK BOT BOU GOU JOHN SEED TER
Divina (OP) 60-70 days. Chartreuse-green, slightly savoyed leaves. Densely packed butterhead produces a 1 pound head. French variety. Slow to bolt. Source: JOHN
Montpellier Red 50-60 days. French heirloom is a small butterhead with glossy, deep bronze leaves marbled with green tinge and slightly savoyed. Cold tolerant but bolts in heat. Source: JOHN
Winter Marvel (Merveille D’Hiver) (OP) 55 days. French heirloom. Large green heads. For late summer and fall planting. Source: BOU COO
LETTUCE (French crisp, Batavia, loose heads)
Heirloom
Arianna Batavian (OP) 50 days. French beauty with thick, shapely mint-green leaves, adorning tall, open rose-shaped heads. Widely adapted, tolerant to heat. Source: JOHN
LETTUCE (romaine/cos)
Hybrid
Ballon 77 days. Hardy, adaptable to a wide range of climates. Tall head. French variety. Fairly heat tolerant. Source: GOU
Heirloom
Rouge D’Hiver (OP) (Red Winter) 60-62 days. French heirloom has red and green leaves, deep red tips. Forms semi-open romaine. Best color comes in cooler weather. Source: ANN BOT BAK COM IRI JOHN SEED SOU
LETTUCE (loose leaf)
Heirloom
Cocarde 49 days. French oakleaf has large dark green leaves edged in dark red. Source: ANN
LETTUCE (mesclun, lettuce blends, microgreens)
Heirloom
Mesclun Lettuce Mix Traditional French heirloom mesclun salad mix. Salad Bowl, Red Salad Bowl, Rouge d’Hiver, Paris Island Cos, Lollo Rossa, Chervil, Rocket Salat Arugula and Endive di Ruffec. Source: ANN
MELONS (cantaloupe, muskmelon)
Heirloom
D’ Alger Colorful French heirloom. Ribbed fruits are dark green, almost black with silver splashes. When ripe they turn yellow with red splashes. Compact vines. Flesh seems bland. Source: BAK
Noir Des Carmes 75 days. A true French heirloom. Rich black-green skin when mature.
Ripens to orange mottled with green. Orange flesh. Tends to split when ripe. 3-6 pounds. Deeply ribbed with smooth skin. Source: BAK SEED
Obus Or Kroumir 75 days. A true French heirloom. Rich black-green skin when mature. Ripens to orange mottled with green. Orange flesh. Tends to split when ripe. 3-6 pounds. Deeply ribbed with smooth skin. Source: BAK
Petit Gris De Rennes 80-85 days. Name translates as “little grey”. 2-3 pounds and have a mustard and olive speckled rind. Sweet orange flesh. Source: JOHN SEED
Prescott Fond Blanc 85-95 days. 1883 French variety. 4-9 pounds. Warted skin and dense, sweet flesh. Prescott will not slip from the vine. Source: COM SEED
MELONS (honeydew)
Heirloom
White Antibes Winter Melon 100 days. French heirloom has small seed cavity. Source: JOHN
MELONS (charentais)
Heirloom
Charentais 75-90 days. French heirloom. Smooth, round melons mature to a creamy gray with faint ribs. From France’s Poitou-Charentes region. 2-3 pounds. Orange flesh. Source: BAK BOU COO GOU JOHN NIC SEED
Petit Gris De Rennes 85 days. Dense, 2 pound, orange flesh melon. French variety adapts to cool climates. Grey-green rind. Source: BAK JOHN
MELONS (canary)
Heirloom
Yellow Canary 73 days. French canary melon with smooth yellow skin. Very aromatic flesh. Can be used as a melon for cooking. Source: BAK GOU
MELONS (specialty melons)
Heirloom
Boule D’ Or (Golden Perfection) 95-110 days. 1885 French heirloom. Sweet, smooth winter melon with a hard rind. Pale green flesh. Fruits will keep several weeks if kept cool and dry. Source: SEED
Melon De Luneville 85 days. Historic old French variety. Oval to oblate, lightly ribbed. 1 1/2-4 pounds. Sometimes netted and comes in unusual patterns. Orange flesh. Source: BAK
Napolentano Verde (Napoletano Verde Precoce, Valenciana Precoce) 85 days. Green skinned melon common to French and Italian cuisine. Early winter melon. Oval dark skin that is slightly wrinkled. Thick, pale white flesh. Source: GOU
Prescott Fond Blanc 70 days. French melon. 4-9 pounds. Very flattened and ribbed with warts and bumps. Grey-green rind turns straw colored. Salmon-orange flesh. Heavy fragrance. Source: BAK
Verte Grimpant (Green Climbing) A very old, green-fleshed French melon. 1-2 pound fruits. Slightly oblong. Good cooking melon. French heirloom. Source: BAK
ONIONS (slicing, bulbing)
Heirloom
Cevenne 135 days. Heirloom variety from the Cevennes mountain range in France. Satin yellow skin with pale, soft flesh. Bulbs store well. Source: THO
ONIONS (shallots)
Heirloom
Grey Griselle (OP) 180 days. French heirloom. Small teardrop-shaped. 1 x 1 1/2″ bulbs have a hard, gray skin and tender, pinkish-white flesh. Mild flavor. Source: SOU
PEAS
Hybrid
Morli 50 days. French mangetout. Deep green, tender 2″ long pods. Semi-bush habit, 20″ high. Source: PAR
Heirloom
Sweet Provence 65 days. French heirloom, ‘petite poi’. Small tiny peas. Nice and sweet. Source: GOU
PEAS (sugar pods, edible pods)
Hybrid
Norli Sugar Pod 69 days. Small deep green pods. Semi-bush. True French green mangetout. Source: GOU
PEAS (snow peas)
Heirloom
Carouby De Maussne 65 days. Large pods for snow peas, 5-6″ long. 5′ plant. Originated in Mausane, in Southern France. Bi-colored flowers are borne in pairsmaturing to purple to nearly sky blue. Source: BAK
Corne De Belier Predates 1860. French snow pea. Large flat pods. Creamy-white blooms. Source: BAK
POTATOES (yellow flesh)
Hybrid
Princess ™ La Ratte Fingering 100 days. French gourmet potato. Smooth, buff-colored skin with golden-yellow flesh. Creamy custard texture. Source: JOHN
Heirloom
Berlle De Fontenay 60-80 days. French origin. Pale yellow skin, brilliant yellow flesh. Firm texture. Stores well. Source: POT
PUMPKINS
Heirloom
Fairytale 125 days. French heirloom. 15 pounds. Heavily scalloped or ribbed and mature to buckskin color. Source: HAR JOHN STO TER
Galeux D’ Eysines 95-100 days. French variety. Peach-colored pumpkin shaped like a wheel of cheese covered in bumps. Firm, sweet bright orange flesh. 10-20 pounds. Long keeper. Source: ANN BAK COM GOU JOHN SEED SOU TER TERR
Juane Gros De Paris 100 days. French heirloom. Giant, big, pinkish-yellow pumpkins can grow to over 100 pounds. Round, flattened and have light ribbing. Good for pies, soups or baked. Source: BAK GOU JOHN
Musquee De Provence (Potiron Bronze De Montlhery) 120 days. Big, flat pumpkins are shaped like giant wheels of cheese and heavily lobed and ribbed. The skin is rich brown when ripe. Deep orange, thick flesh. Fruit grow to 20 pounds each. Traditional variety from Southern France. Source: BAK JOH SEED
Rouge Vif D’ Etampes (Cinderella Pumpkin, Bright Red Estampes) 95 days. Very old 1880s French heirloom. Large, flattened and ribbed fruit. Deep red. This variety is tasty in pies or baked, but can be picked small and fried. Source: ANN BAK BOU BURP COM COO GOU HAR JOH JOHN NIC SEED SHU SOU TER TOT
Tours (Citrouille de Touraine, French Tours) 90-100 days. 1856 French heirloom field pumpkin. 17 pounds with distinctive large oil seeds with wide margins. Great carver. Source: SEED
RADISH (round)
Heirloom
Juane D’ Or Ovale 1885 French heirloom. Starts out a pale tannish-white and turns a yellowish-tan as roots grow. Egg-shaped roots. Source: BAK
RADISH (long)
Hybrid
D’ Avignon 21 days. French radish is nearly cylindrical 3″ roots. Bright red with white tips. Source: COO JOHN
Heirloom
French Breakfast (OP) (Radis Demi-long Rose a Bout Blanc) 25 days. 1873 heirloom. Mild, spicy flavor oval roots have red top and white tip. Source: ANN BAK BOT BOU COM GOU GUR HAR IRI JOHN NIC SEED SHU TER
Violet De Gournay French heirloom can grow up to 10″ long. Deep violet purple skin and pungent white flesh. Can be sown in the spring in northern states. Used in cooking, pickling or grated into salads. Source: BAK
RUTABAGA (swede)
Heirloom
Collet Vert Old standard, bright green top and yellow bottom. Popular in France since the 19th century. Source: BAK
Vertus 60 days. French heirloom. Very tender white cylindrical. 5-6″ roots are 2″ wide. Mild and sweet. Source: GOU
SPINACH (savoyed, semi-savoyed leaf)
Heirloom
Monster of Viroflay 40-50 days. 19th century French heirloom. Plants grow up to 2′ in diameter. Huge dark green crisp savoyed leaves. Sweet and complex flavor. Very cold hardy for winter. Source: ANN BOT BOU GOU NIC
SQUASH (summer, zucchini)
Heirloom
Ronde De Nice (Tonda Nizza) 50 days. French heirloom. Round, green zucchini. Ideal for stuffing. Great taste. Source: BAK BOT COO GOU IRI JOHN SEED TERR
SQUASH (summer, scallop, patty pan)
Heirloom
Patisson Golden Marbre Unique French squash, bright golden-orange color. Tall bush plants. Also makes a good winter squash. Source: BAK
Patisson Panache Blanc Et Vert Stunning pure white scallop with deep green radial streaks. Small fruit may not show streaking, and it can be variable. Pre-1885 French heirloom. Source: BAK SEED
Patisson Strie Melange French scallop. This mix contains fruit in many colors, some being striped and warted. Fruits are picked young and cooked. When they become hard they can be used as decorations. Source: BAK GOU
SQUASH (winter, buttercup, flattened globe, turban shaped)
Heirloom
Turks Cap (Turban) 90 days. French heirloom, striped in red, orange, green and white. Thick orange flesh. Source: BAK SEED
SQUASH (winter, other types and shapes)
Heirloom
Mosque de Provence (Muscat de Provence) 80 days. French heirloom. Flattened, 5-10 pound orange-brown color when ripe. Deep ridges and low moisture, sweet flesh. Long storage. “Cheese Wheel” squash. Source: GOU
Potimarron (Courage Chataigne) 85-95 days. French variety. Pear-shaped with flavor like chestnuts. 3-4 pounds. Superb table quality. Source: SEED
Sucrine Du Berry French heirloom. Has sweet, musky fragrance. Delicious, sweet flesh is used in jams, soups and many French recipes. 3-5 pound fruit. Deep orange flesh. Oblong, bell-shaped fruit are tannish-orange when mature. Source: BAK
TOMATOES
Hybrid
Carmello 75 days. French hybrid. 5-7 ounces, medium-large tomatoes with rich, sweet flavor. Thin, non-cracking skin. Indeterminate. Source: JOHN
Delizia French beefsteak. Indeterminate. 1 pound, large, succulent, pumpkin-shaped tomatoes. Source: COO
Heirloom
Marmande 70 days. Semi-determinate. French heirloom. Scarlet, lightly ribbed fruit is full of flavor. Medium large sized fruit. Produce even in cool weather. Source: ANN BAK TOT
St. Pierre (OP) 78 days. French heirloom. Full, rich tomato flavor. Produces even in bad conditions. Popular in Europe. Source: ANN BAK GOU
TOMATOES (paste, plum)
Heirloom
Andes (Cornice Des Andes) 70-80 days. French heirloom. 3 x 6″ , true-red, long, square tomato. Meaty, bull-bodies, few seeds. Fruits fall from vine when ripe and skin fall off easily. Indeterminate. Source: TERR
TURNIP
Heirloom
Boule D’ Or (OP) (golden Ball, Orange Jelly) 65 days. 150 year-old French heirloom. Yellow flesh is sweeter and milder than white varieties. Fine flavor. Source: BAK BOU GOU TER TERR
Navet Des Vertus Marteau 1880s French heirloom. Very tender white roots are cylindrical 5-6″ long and 2″ wide. Mild sweet flavor. Source: ANN BAK