Home
About us
News
Events
Press Releases
Become a vendor
Online Shop
fr
Markets
Find your market
Merchants
Family Portraits
Kiosques de la relève
Events
About us
- Mission, Vision and Values
- Team
- Board of Directors
- Partners
Contact us
- Become a vendor
- Media
- Questions and inquiries
Since 1986

Les Jardins Sauvages

All merchants !  Grocers

Les Jardins Sauvages, Boutiquiers
A foraging pioneer, Les Jardins Sauvages offers wild plants and mushrooms, sustainably harvested in Quebec.
Discover a vast range of fresh and processed products, preserves, ready-to-eat dishes and kombuchas. Visit their year-round stall in Jean-Talon Market, or make a reservation for their forest-foods restaurant in St-Roch de l’Achigan, where you’ll enjoy a delicious meal.

Learn more about their history by reading their Family Portrait!

Useful information

  • Opening period : July to October

Contact information

Jean Talon

— market —

plan du marché Jean Talon
Discover this market

Discover merchant's products

Wild Maïtake

Wild mushroom known as Hen of the Woods. Excellent mushroom with firm and elastic texture. To simmer or pickled. Can replace meat. Beneficial for the immune system.

MORE INFO

Pine mushroom

Excellent firm mushroom. Very aromatic (cinnamon, pine nuts, green apple). One of the best mushroom in the world, very sought-for in Japan. Excellent with rice, in soup, or with duck.

MORE INFO

Trout lily

A delicious spring leave that tastes like cantaloupe for your salads.

MORE INFO

Spring Beauty

A wild spring herb tasting like corn shoot with a pink flower with mint taste. You can eat the flower, the stem and the leaves.

MORE INFO

Dandelion

Young leaves of wild dandelion to eat raw or cooked.

MORE INFO

Giant puffball

Wild mushroom with strong cheese taste, of interesting spongy texture with young specimen. Good fried or in lasagna, stew and sauces. To be cooked like eggplant.

MORE INFO

Black Trumpet

Black mushroom shaped like en funnel or a trumpet. Black Trumpet or Horn of Plenty has complexe flavor (earthy, truffle, anis, blue cheese).

Easy to work with. Good for sauté or stuffing. Excellente with eggs, fresh cheese or cream. In omelette, risotto or cream sauce. Considered the truffle of the poors.

MORE INFO

Fiddlehead

Shoot of the ostridge fern, edable and foraged during spring time. It can be served cold in salad with dressing or hot as a vegetable.

Raw foodies BEWARE, never to be eaten raw. It must be blanched first.

MORE INFO

Chickenweed

A wild herb tasting like corn shoot for your salads.

MORE INFO

Hedgehog

Wild mushroom with strong taste of chicken, cheese and almond. Good with meats, especially veal and porc.

MORE INFO

Quebec morel

Spring mushroom with unique earthy flavor with hint of walnut. It is important to cook them for a minimum of 10 minutes with some liquid. Excellent in sauces, fricassee and braises. A classic: a veal cotlet with a morel sauce. Good match with other white meat like turkey or chicken breasts.

MORE INFO

Chanterelle

This golden-orange wild mushroom with gill-like ridges is also known as girolle. With its fruity, woody or spicy flavour, chanterelles are excellent sautéed or cooked in cream. A versatile mushroom to accompany meat, poultry, fish, omelet and pasta dishes.

MORE INFO

Lobster mushroom

Russula dermatosed by the hypomyces with firm texture. Excellent with seafood. Best braised or cooked slowly with liquid. Called Lobster mushroom because of it's color and aroma.

MORE INFO

King bolete

The King Bolete is very aromatic (hazelnut, soy, moka, vanilla and nutmeg), fleshy and firm. Known in Europe as cèpe de Bordeau or Porcini. Good with everything. Classic ingredient of the risotto.

MORE INFO
Infolettre Marchés Publics de Montréal

Sign up to receive the latest news!


We will not sell, lease or exchange your personal data to,
or share your personal data with, any third party.