Organic traditional vegetables

Here are some more:

• Violet Turnip: This the most well-known turnip is white and purple. Like its golden cousin, it has a refined and slightly sweet taste.
• New Zealand Yam (or Peruvian Oca): This species is similar to the potato. The flesh of the New Zealand Yam is a little mealy, but pleasantly lemony and tangy. You can recognise it by its long shape and its yellow or pink-red hues with white at the ends.
• Parsnip: This is probably one of the best-known heirloom vegetables. Its texture is similar to carrots but it has a very different taste. It is softer and sweeter, with a lingering fruity and aniseed taste.
• Rooted Parsley: This long forgotten vegetable is back on our plates. Rooted or tuberous parsley has an elongated shape. It tastes similar to carrots and parsnips.

Green Meat, Red Meat, Black Meat Radishes: These heirloom radish varieties are mild with tender flesh. Like potatoes, these varieties can be identified by their colours, and sometimes their shape.

• The Red Meat radish is round, with white, green and pink skin. Its flesh is pink.
• The Green Meat radish has an elongated shape. It is white and green.
• The Blue Meat radish also has an elongated shape and has a dark purple-blue flesh and skin.
• Finally, the black radish is long and… black.
• Swede (or Rutabaga): Sometimes confused with turnips, this traditional vegetable is round, white and purple. Its white flesh has a very pronounced taste. The swede can be cooked like a potato.
• Jerusalem artichoke: This root vegetable is pinkish-brown to pale yellow and has a delicate sweet flavour and aroma similar to artichokes. It is also known as the “topinambour”.

Cultivating heirloom vegetables organically:

Organic heirloom vegetables find in Brittany everything they need to thrive. The mild climate, high humidity and the experience of our market gardeners guarantee high quality vegetables and good yields.

Traditional vegetables are planted from spring to late summer, then harvested by hand in autumn and, for some varieties, into winter. They are then washed and packed directly by the market gardeners. This method reduces handling, saves time and ensures that you get fresh, quality vegetables.

Our producers:

The traditional heirloom varieties of vegetables marketed by the Pouliquen Group are produced by Prince de Bretagne farmers who are members of the SICA (Finistère) and Les Maraîchers d’Armor (Côtes d’Armor) agricultural cooperatives.

Some 151 organic producers participate in the development of the range of organic vegetables distributed by Pouliquen.

Production in 2019:

More than 3,000 tonnes of organic heirloom vegetables were produced in 2019.

Types of packing:

The Pouliquen Group can meet all your needs.
The fresh vegetables are packed in cardboard, plastic or wooden boxes, depending on your requirements.
Contact us to discuss your requirements.

Panais – Topinambour – Navet Boule d’or – Betteraves de couleur

Carottes de couleur

Topinambour – Navet Boule d’or – Navet Violet

Oca du Pérou Cerfeuil Tubéreuxx

Panais – Rutabaga – Topinambour – Navet  – Carottes de couleur – Betteraves de couleurs – Persil Racine – Cerfeuil Tubéreux  – Radis Green Meat – Radis red Meat

Radis Noir