Lens culinaris 'Anicia'

The 'Anicia' Lentil is the variety of lentil cultivated for the PDO Lentil Verte du Puy and the Label Rouge Lentil du Berry. Its cultivation is easy and does not require fertilization. It is resistant to frost but sensitive to prolonged drought. Its seeds are pale green, speckled and marbled with dark green. Sow from February to June, harvest from July to September.

Lentils have been cultivated since ancient times for their seeds, which are very rich in protein. They also provide minerals, including iron, and fibre. Consumed with cereals, legumes provide a nearly balanced diet, perfect for a vegetarian diet. They are the basis of many traditional dishes, from Europe to India, from lentils with salt pork to Dal. They can be consumed in soups, salads, purees, as an accompaniment to dishes...
Legumes (formerly known as Fabaceae) have nodules on their roots. In these structures, nitrogen-fixing bacteria live in symbiosis with the plant. It is through this mechanism that these plants obtain the nitrogen necessary for the production of their proteins. It is therefore completely unnecessary and discouraged to fertilize these plants.

Harvest: it is done in dry weather conditions, as soon as the first lentils are dry and before they fall off. Place the lentils that are not yet dry in the sun.

Storage: lentils are stored in closed bags or jars.

The gardener's little tip: lentils make a very good precursor for demanding cultivation, due to their nitrogen-fixing abilities. You can also associate them with corn, which will serve as a support. However, be careful, lentils are quite sensitive to competition.

Organic or "AB" seeds come from plants grown in organic agriculture (without the use of pesticides). They undergo no treatment after harvesting. These seeds are suitable for organic market gardening.