• home
  • contact
  • medias
  • Newsletter
  •  
  • fr
  • Les Marchés Publics de Montréal
    Since 1985

    Les Jardins Sauvages

    All merchants |  Grocers

    Les Jardins Sauvages: The original Wild Foods business.

    Foraged plants and wild mushrooms from Quebec; Fresh produce and Preserves, Prepared dishes; Jean Talon Market stall and Country table in St-Roch de L’Achigan.

    Useful information

  • Opening period : Open year round
  • Contact information

    Find the merchant location

    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
    MPM sur Instagram

    #MaVieMonMarché

    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.