Green Cauliflower Seeds

Green Cauliflower Seeds

السعر 2.75 € (SKU: P 92 Z)
,
5/ 5
<h2><strong>Green Cauliflower Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Smaller and easier to handle than large cauliflower, this miniature version of the cauliflower vegetable only measures about 16 - 18 cm in diameter. Nestled in firm-textured edible green leaves, the cauliflower's curd, or head, is made up of thick tightly packed clusters of light lime green flower buds. The heads of green cauliflower are also referred to as "buttons". The flavor of this tender vegetable has notes of both cauliflower and broccoli and lacks the bitterness that can sometimes be found in large cauliflower.</p> <p><strong>Nutritional Value</strong></p> <p>Green cauliflower is high in both fiber and vitamin C. It also contains selenium, which works with Vitamin C to boost the immune system as well as a fair amount of vitamin A, folate, calcium and potassium. It also contains high levels of phytochemicals known as glucosinolates which scientists believe will help prevent the onset of certain types of cancer.</p> <p><strong>Applications</strong></p> <p>Green cauliflower is excellent in both raw and cooked preparations. It can be sauteed, roasted, fried or steamed. Roasting will enhance its flavor. Segmented raw florets can be added to pasta and grain-based salads. Its miniature size is perfect for making pickled cauliflower. Pair with cream-based dips and serve whole heads of baby Green cauliflower on crudite platters or roast and serve whole as a main vegetarian entree. The flavor of baby Green cauliflower pairs well with cumin, curry, garlic, onion, Parmigiano cheese, and pine nuts. Use within a few days of purchase for optimal freshness, texture, and flavor. To store, wrap head in a perforated plastic bag and refrigerate in the crisper drawer. Do not wash until ready to use.</p>
P 92 Z
Green Cauliflower Seeds

Orange Cauliflower Seeds 2.75 - 1

Orange Cauliflower Seeds

السعر 2.75 € (SKU: P 92 O)
,
5/ 5
<h2><span style="text-decoration:underline;"><em><strong>Orange Cauliflower Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <div>Discovered in Canada in 1970, the mutant vegetable was shipped to Cornell University, where agricultural scientists crossbred it with white varieties to create the showstopper of a vegetable that's now available at farmers' markets and some grocery stores. Like other vegetables in the Brassica family (including Brussels sprouts, broccoli, and cabbage), orange cauliflower comes into peak season during the fall months, when the cool air lends it a deep sweetness. It tastes slightly more sugary and creamier than its cousin, but it can be successfully used in any recipe that calls for cauliflower: it's great when mashed, sauteed with potatoes, used as the base for soups, or roasted and served with pearl onions. Until it becomes too common to retain its "alien" status, orange cauliflower will remain an easy way to surprise and delight your dinner guests.</div> <div> </div> <div>For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[3] but they did not commonly appear on grand tables until the time of Louis XIV.</div> <div>Classification and identification</div> <div>Cauliflower on display in a supermarket in Melbourne, Australia</div> <div>Major groups</div> <div>There are four major groups of cauliflower.</div> <div>Italian </div> <div>Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.</div> <div>Northwest European biennial </div> <div>Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.</div> <div>Northern European annuals </div> <div>Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes old cultivars Erfurt and Snowball.</div> <div>Asian </div> <div>A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type,[6] and includes old varieties Early Patna and Early Benaras.</div> <div>Varieties</div> <div>Orange cauliflower</div> <div>There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.</div> <div>Colours</div> <div>Purple cauliflower</div> <div>White </div> <div>White cauliflower is the most common colour of cauliflower.</div> <div>Orange </div> <div>Orange cauliflower (B. oleracea L. var. botrytis) contains 25 times the level of vitamin A of white varieties. This trait came from a natural mutantfound in a cauliflower field in Canada.[8] Cultivars include 'Cheddar' and 'Orange Bouquet'.</div> <div>Green </div> <div>Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.</div> <div>Purple </div> <div>Purple color in cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine.[9] Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower". It is not the same as standard cauliflower with a purple curd.</div> <div>Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.</div> <div>Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.</div> <div>Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.</div> <div>Other glucosinolates</div> <div>Carotenoids</div> <div>Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.</div> <div>Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.</div> <div>A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.</div> <div>Cooking</div> <div>Aloo gobi, an Indian dish prepared with cauliflower and potato</div> <div>Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[14]When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[16] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.</div> <div>Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.</div> <div>Fractal dimension</div> <div>Fractal pattern of Romanesco broccoli, a variant form of cauliflower</div> <div>Cauliflower has been noticed by mathematicians for its distinct fractal dimension,[17][18] predicted to be about 2.8.</div> <div>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively sow directly outside from early April.</div> <div>Transplant seedlings outside 2-3 weeks before your last frost date. They grow best at 55º to 65º F.  Do not let seedling become more that 5 weeks old because older seedlings do not mature well transplanted.</div> <div>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June through July for September through November head harvest.</div> <div>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important.</div>
P 92 O
Orange Cauliflower Seeds 2.75 - 1

متنوعة من الولايات المتحدة الأمريكية
بذور القرنبيط كرة ثلج

بذور القرنبيط كرة ثلج

السعر 1.85 € (SKU: VE 21 (1g))
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>بذور القرنبيط كرة ثلج</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من حوالي 200 بذرة.</strong></span></h2> <p>تتميز قرنبيط كرة الثلج برؤوس بيضاء نقية ناعمة ومقرمشة تزن 500-700 جرام وهي تتكيف جيدًا مع مواسم النمو الأقصر. القرنبيط هو واحد من عدة خضروات في نوع Brassica oleracea ، في عائلة Brassicaceae. إنه نبات سنوي يتكاثر بالبذور.</p> <p>عادة ، يؤكل فقط الرأس (الخثارة البيضاء). يتكون رأس القرنبيط من نسيج نوري أبيض. تشبه رؤوس القرنبيط تلك الموجودة في البروكلي ، والتي تختلف في وجود براعم الزهور.</p> </body> </html>
VE 21 (1g)
بذور القرنبيط كرة ثلج

متنوعة من ايطاليا
Romanesco Cauliflower Seeds 2.75 - 1

Romanesco Cauliflower Seeds

السعر 2.15 € (SKU: VE 13)
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5/ 5
<h2><strong>Romanesco Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Romanesco cauliflowers are a fantastic variety from Italy, producing stunning yellow green heads of spiral rosettes with an excellent flavor visually that resemble a pine cone.  Many Romanesco cauliflowers are spring maturing but this rare one that comes ready in the autumn (Oct-Nov), thus avoiding the need to overwinter it.</p> <p>Start indoors in a warm, well-lighted area from early March through June for the earliest of crops. Sow seeds ¼" deep in good compost. Keep evenly moist. Seedlings emerge in 5-8 days at 70º F.  They do best covered lightly with soil. Alternatively, sow directly outside from early April.</p> <p>Transplant seedlings by at least Midsummer. They grow best at 55º to 65º F.  Do not let seedling become more than 5 weeks old because older seedlings do not mature well transplanted.</p> <p>Set plants 18" apart in rows 24" apart.  Transplant seedlings in late June for Oct - Nov head harvest.</p> <p>Water deeply once a week in dry weather. Cultivate or mulch to control weeds. High fertility and abundant supply of water throughout the growing season are important</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 13 (50 S)
Romanesco Cauliflower Seeds 2.75 - 1
Purple Cauliflower Seeds 2.75 - 1

Purple Cauliflower Seeds

السعر 2.75 € (SKU: VE 68 LK)
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5/ 5
<h2><strong>Purple Cauliflower Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Purple cauliflower displays vibrant violet hues on the outside florets, however, the stem and core of the vegetable retain a cream color. The entire plant (floret, stalk and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. It's flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower.</p> <p><strong>Seasons/Availability</strong></p> <p>Purple cauliflower is available year-round with a peak season during the winter months. </p> <p><strong>Current Facts</strong></p> <p>Purple cauliflower is a cool-season biennial cruciferous vegetable, botanical name Brassica oleracea var. botrytis, belonging to the plant order Capparales. Purple cauliflower's color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower also goes by the variety names Sicilian Violet, Violet Queen and Grafitti cauliflower. </p> <p><strong>Nutritional Value</strong></p> <p>Cauliflower is rich in vitamin C with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are known for their high levels of cancer-fighting phytochemicals know as glucosinolates. </p> <p><strong>Applications</strong></p> <p>Purple cauliflower can be chopped in to individual florets and eaten raw, or roasted and paired with additional flavors such as garlic or balsamic vinegar. The vibrant color is a nice visual counterpoint for green hued vegetables like green beans, peas or broccoli. Blend steamed cauliflower with beans for a unique spread for toast or crackers. Use within a few days of purchase for best color and texture. </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>Cauliflower was brought to England by Flemish weavers in the mid-1600s and later became the rage of the French court, where Louis XV's mistress, Comtesse du Barry had a consomme of veal, oxtails and cauliflower named for her. In the modern era, cauliflower fell into a period of obscurity, languishing upon crudite trays and within obvious soups and gratins. Its renaissance can be attributed to the discovery of colorful varieties, such as the purple Graffiti and purple Cape. </p> <p><strong>Geography/History</strong></p> <p>Purple cauliflower is a heritage variety that comes from either Italy or South Africa. Its true wild origin is not quite known, though its color is naturally occurring and is not due to scientific manipulation. </p>
VE 68 LK (20 S)
Purple Cauliflower Seeds 2.75 - 1
Kohlrabi Seeds Purple Vienna  - 4

Kohlrabi Seeds Purple Vienna

السعر 1.45 € (SKU: VE 120 (1g))
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5/ 5
<h2><strong>Kohlrabi Seeds Purple Vienna</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 250 (1 g) seeds.</strong></span></h2> <p>There are only two kohlrabies that I would recommend for the small garden, the Purple Vienna and the White Vienna. Both of these were considered “breakthrough” varieties since they were so superior to the sorts that had been grown up to the time of their introduction. They were illustrated in color. Album Vilmorin, the purple variety in 1863 and the white one in 1869, which only added to their acclaim. In 1773 Benjamin Franklin sent John Bartram seeds for a coarse variety of “Cabbage Turnip,” recommending it as a fodder crop for cattle. There are several old large-rooted varieties that would serve this purpose, but the two Vienna sorts, dating from the 1840s, are small and delicate. When young, they can even be eaten raw.</p> <p>There is no difference between the two except in color. The purple one is shown here, at its peak of perfection for harvesting. The culture is the same as that for cabbage, except that kohlrabies can be planted much closer together, about 8 inches apart. I interplant them with leeks so that as the kohlrabies finish in June, the leeks grow and fill the space. Kohlrabies are best planted early, as soon as the threat of frost has passed. They mature quickly and will turn woody in hot weather. They can be planted again in mid-August for a fall harvest but should be gathered before a hard freeze. Freezing will split them.</p> <p>Kohlrabies are normally peeled before they are cooked. They can be used like turnips, except that the flavor is much more delicate. But why waste the peelings? The Pennsylvania Dutch spread them on paper and dry them. Once dry, they can be stored in airtight jars and used during the winter to make soup. Certainly! Pour boiling water over the dried peelings and let them reconstitute. Simmer until the stock is completely flavored by the kohlrabi peels (about 25 minutes), then strain and discard the peels. This makes an excellent base stock for vegetarian soups.</p>
VE 120 (1g)
Kohlrabi Seeds Purple Vienna  - 4

متنوعة من ألمانيا
Kohlrabi Seeds 'Early White Vienna' 1.8 - 1

Kohlrabi Seeds Early White...

السعر 1.80 € (SKU: VE 111 (1g))
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5/ 5
<h2><strong>Kohlrabi Seeds 'Early White Vienna' (Brassica oleracea gongylodes)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 250 (1g) seeds.</strong></span></h2> <p>Flavor is mild, sweet, turnip-like. Round, above-ground 'bulbs' with light green, smooth skin have creamy white, tender flesh. Flavor is mild, sweet, turnip-like. Superb raw or steamed. Ready for harvest 55 days from seed sowing. GARDEN HINTS: Use bulbs when the size of an apple, before they become hard and woody. Store from fall crop in cool, frost-free place for winter use.</p> <p>Days to Maturity: 55  days</p>
VE 111 (1g)
Kohlrabi Seeds 'Early White Vienna' 1.8 - 1
Kohlrabi Seeds "Best of All"

Kohlrabi Seeds "Best of All"

السعر 1.25 € (SKU: VE 111)
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5/ 5
<div> <div id="more_info_block" class="clear"> <div id="more_info_sheets" class="sheets align_justify"> <div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Kohlrabi Seeds "Best of All"</strong></em></span></h2> <h3><span><strong><span style="color:#ff0000;">Price for Package of 70 seeds.</span><br /></strong></span></h3> <div>This an easy to grow swede which produces medium sized swedes with yellow flesh and with an excellent, mild, sweet flavour. The fine textured roots store well and they are absolutely delicious cooked and added to mashed potatoes, casseroles etc.</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Swedes prefer a medium soil which contains lots of nutrients although they will be happy growing in most soil types. They are unfortunately prone to club root so make sure the soil is not too acidic. Acid soils encourage club root. The ideal pH for swedes is somewhere between 7.0 and 7.4. If the soil is short of nutrients then add some well-rotted manure a month or so prior to sowing seed. If manure is not available then add a long lasting fertiliser such as bonemeal or similar. Swedes don't like being waterlogged. If your soil is not free draining then either dig in some well-rotted compost or grow them on a ridge so that the water drains away.</div> <div>When to Sow</div> <div>Sow seeds mid May to late June.</div> <div>How to Sow</div> <div>Sow seeds thinly, 1cm (½ inch) deep in drills 38cm (15 inches) apart in soil that has been raked to a fine tilth.</div> </div> </div> </div> <div id="crossselling"> </div> </div>
VE 111
Kohlrabi Seeds "Best of All"
YEOLMU Korean Young Summer Radish Seeds 2.049999 - 1

YEOLMU Korean Young Summer...

السعر 3.00 € (SKU: VE 164)
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5/ 5
<h2><strong>YEOLMU Korean Young Summer Radish Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 25 seeds.</strong></span></h2> <p>Yeolmu (열무) or young summer radish is a type of leafy radish cultivated in Korea. Its taproots and greens are harvested when they are still soft and tender.</p> <p>It can be harvested between 40 and 50 days after sowing and is easy to maintain. It is strong against viruses, nosocomial disease.</p> <p>These spicy and beautiful vegetables grow incredibly quickly from seed. They don’t grow very deep, so you can grow them in a relatively shallow container (4 inches deep is the minimum for most radishes). Yeolmu mul kimchi (which the main ingredient is young radish) is usually eaten in summer in Korea. Making Bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners in hot summer where the stem of the young radish is used.</p>
VE 164 (25 S)
YEOLMU Korean Young Summer Radish Seeds 2.049999 - 1

Horseradish Root / Seedlings Ready For Planting 3.25 - 6

Horseradish Root /...

السعر 3.25 € (SKU: P 412 R)
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5/ 5
<h2><strong>Horseradish Root / Seedlings Ready For Planting (Armoracia Rusticana)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price is for package with 2, 3, 5 roots / Seedlings.</strong></span></h2> <p>Grow your own horseradish from your own garden (they are also known as thongs).</p> <p>This is an easy plant to grow with a lovely hot tasty reward!</p> <p>Photo is an example of what you will receive, those you do receive will differ in size and shape.</p> <p>Two, Three or Five fresh root sections, ready for planting out - similar but not identical to those pictured.</p> <p>Use Drop Down List To Choose the Quantity YOU Require</p> <p>Our planting roots are approx. a minimum of 8-10cm, they may signs of growth, which may need removing before you plant them as this may have suffered from lifting and postage.</p> <p><strong>Item Supplied</strong>: Fresh root sections ready for planting out - similar but not identical to those pictured - as all roots differ in shape and size.</p> <p>Will grow well in most soil types, if you can't plant straight away it is advisable to place into a pot of compost until you are ready.</p> <p>These will grow equally well when planting in the ground or large container.</p> <p>Our horseradish plantation is grown entirely organically, without any need for herbicides, pesticides or fertilizers of any kind.</p> <p>To ensure top quality stock is sent, we only lift our plants the day of dispatch.</p> <p>These packages usually fit through your letter box.</p> <p>Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice.</p> <p>The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.</p> <p>The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.</p> <p><strong>History</strong></p> <p>Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, but Linnaeus himself called it Coclearia armoracia.</p> <p>Both root and leaves were used as a medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization both George Washington and Thomas Jefferson mention horseradish in garden accounts.</p> <p>William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball, or Generall Historie of Plantes (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says:</p> <p>The Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard.</p> <p>The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish.</p> <p><strong>Cultivation</strong></p> <p>Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.</p> <p><strong>Culinary uses</strong></p> <p>The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C (99 °F). Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots.</p> <p>Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.</p> <p><strong>Horseradish sauce</strong></p> <p>Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.[citation needed] In France, sauce au raifort is popular in Alsatian cuisine.[citation needed] In Russia horseradish root is usually mixed with grated garlic and small amount of tomatoes for color.</p> <p>In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.</p> <p><strong>Vegetable</strong></p> <p>In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich isn't used), in North-East Italy, and in Yiddish (כריין transliterated as khreyn).</p> <p>There are two varieties of khreyn. "Red" khreyn is mixed with red beetroot and "white" khreyn contains no beetroot. It is popular in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.</p> <p>In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren.</p> <p>In Poland, a variety with red beetroot is called ćwikła z chrzanem or simply ćwikła.</p> <p>In Ashkenazi European Jewish cooking beetroot horseradish is commonly served with gefilte fish.</p> <p>In Transylvania and other Romanian regions, Red beetroot with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean.</p> <p>In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig.</p> <p>In Croatia, freshly grated horseradish (Croatian: Hren) is often eaten with boiled ham or beef.</p> <p>In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish.</p> <p>Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called "kren" or "cren". In the southern region of Basilicata it is known as "rafano" and used for the preparation of the so-called "rafanata", a main course made of horseradish, eggs, cheese and sausage.</p> <p>Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish.</p> <p><strong>Relation to wasabi</strong></p> <p>The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵), or "Western wasabi". Both plants are members of the family Brassicaceae.</p> <p><strong>Nutritional content</strong></p> <p>In a 100 gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content.</p> <p>Horseradish contains volatile oils, notably mustard oil, and allyl isothiocyanate.</p> <p><strong>Biomedical uses</strong></p> <p>The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain.</p> <p><strong><em>How to Grow Horseradish from Seed</em></strong></p> <p><strong>Timing</strong></p> <p>For first season harvests, start the seeds indoors in January to February and transplant out in April. The goal is to achieve large, fully established roots that can be divided and/or replanted. If time is not pressing, direct sow any time from March into summer. Optimal soil temperature: 7-23°C (45-75°F).</p> <p><strong>Starting</strong></p> <p>Sow seeds 5mm-1cm (¼-½”) deep in well cultivated, deep soiil. Seeds will sprout in 7-25 days, depending on conditions. Thin or transplant to 20cm (8″) apart in rows 40-50cm (16-20″) apart.</p> <p><strong>Growing</strong></p> <p>Ideal pH: 6.0-6.8. Well drained, warm soil in full sun is best. Raised beds help with both drainage and warmth. Use 1 cup of complete organic fertilizer for every 3m (10′) of row. Newly emerged leaves are edible, or should be left to mature if growing for the roots. The flower petals are also edible — flowers should be removed before they set seeds, as they will self-sow with enthusiasm.</p> <p><strong>Harvest</strong></p> <p>For the leaves, harvest as needed, shortly after they emerge, before they become woody. For the roots, harvest November through March. The roots can also be lifted and stored for spring planting to keep the crop going from season to season.</p> <p><strong>Diseases &amp; Pests</strong></p> <p>In our experience, insects do not cause problems for horseradish.</p> <p><strong>Companion Planting</strong></p> <p>Horseradish is thought to repel aphids and whiteflies, blister beetles, potato beetles, and some varieties of caterpillar. Its flowers attract beneficial predatory hoverflies.</p> <h2><strong>How to plant Horseradish seedlings:</strong></h2> <p><span style="color:#000000;font-size:14pt;"><strong><span style="font-family:georgia, palatino, serif;">When you get seedlings, plant at a depth of 5-6 cm, planting seedlings horizontally, spacing between seedlings should be 25 cm.</span></strong></span><br /><span style="color:#000000;font-size:14pt;"><strong><span style="font-family:georgia, palatino, serif;">Distance from row to row 70 cm.</span></strong></span></p>
P 412 R
Horseradish Root / Seedlings Ready For Planting 3.25 - 6
Radish Seeds - Black Spanish Round

3.000 Black Radish Seeds -...

السعر 8.00 € (SKU: VE 18 (20g))
,
5/ 5
<div class="rte"> <h2><strong>Radish Seeds - Black Spanish Round</strong></h2> <h2><strong><span style="color:#ff0000;">Price for Package of 3.000 (20g) seeds.</span><br /></strong></h2> <div>A unique, black-skinned radish with globe-shaped roots up to 2-1/2 inches in diameter, crisp hot white flesh which last well after picking.  The variety can be sown from early spring, but crop well into the winter if sown in Jul-Aug.   Ideal for salads, stir fry and cooking. 50 days.</div> <div>Sow sparingly often and little from the last frost until winter for a continuous crop all summer.</div> <div>These will harvest well into winter from a late autumn sowing.</div> </div>
VE 18 (20g)
Radish Seeds - Black Spanish Round
بذور الفجل والبطيخ (رافانوس...

بذور الفجل والبطيخ (رافانوس...

السعر 1.95 € (SKU: VE 29 RW)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>بذور الفجل والبطيخ (رافانوس ساتيفوس)</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة من 20 بذرة.</strong></span></h2> <p>فجل البطيخ ، المعروف أيضًا باسم روز هارت أو اللحوم الحمراء ، هو فجل دايكون الصيني المتوارث. وهو عضو في عائلة براسيكا (الخردل) مع الجرجير والبروكلي واللفت.</p> <p>فجل البطيخ عبارة عن جذور كروية صالحة للأكل مرتبطة بالسيقان الرقيقة والأوراق الخضراء المتموجة. واجهاتهم الخارجية بيضاء قشدية مع أكتاف خضراء شاحبة ، وهي علامة على الكلوروفيل الذي تلقته من التعرض لأشعة الشمس. لحم الفجل البطيخ أبيض اللون الأقرب إلى الخارج ويصبح خطوطًا دائرية لامعة من اللون الوردي والأرجواني باتجاه المركز. ومن ثم ، فإن إشارة البطيخ.</p> <p>اللحم هش ونضر وثابت. نكهته خفيفة ، فقط قليل الفلفل مع بعض النوتات الحلوة. اعتمادًا على وقت الحصاد ، يمكن أن يتراوح حجم فجل البطيخ من كرة الجولف إلى الكرة اللينة. يمكن تقديم فجل البطيخ طازجًا أو مطبوخًا ، ساخنًا أو باردًا. يقترن جيدًا مع الشمر والتفاح والجبن مثل الفيتا والشيفر والزبدة والصلصات الكريمية والخل ولحم الخنزير المقدد والسمك الأبيض والخيار وسلطة الخضار الخفيفة والبيض المطبوخ والمعكرونة مثل السوبا والأودون والحمضيات والكزبرة والنعناع ، والطرخون.</p> <p>يتوفر فجل البطيخ بشكل أكثر شيوعًا خلال الربيع وأواخر الخريف ، نظرًا لأنه محصول موسم بارد ويفضل درجات حرارة التربة التي تقل عن 68 درجة فهرنهايت. تؤثر درجات حرارة التربة شديدة الحرارة على نكهة الفجل ، مما يحول نكهة الفلفل المعتدلة إلى لدغة مرة.</p>
VE 29 RW (20)
بذور الفجل والبطيخ (رافانوس ساتيفوس)

نبات عملاق (به ثمار عملاقة)

متنوعة من اليابان
“Daikon” Giant Long Japanese Radish Seeds

Daikon Giant Long Japanese...

السعر 2.35 € (SKU: VE 128)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>“Daikon” Giant Long White Japanese Radish Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 20 seeds.</strong></span></h2> <p><span>Daikon radishes are used for pickles, cooking and grated raw in salads. Very easy to grow this asian radish. They grow very large (50 cm and 4 kg) but taste better picked young. Produces long white tapered roots with a mild mustard flavour. Used in Japanese Taku-An pickles. Becoming very popular due to its mild mustard flavours.</span></p> <p><span>Widespread in ancient times, said to originate from China and Japan. Matures quickly. Likes rich soil. Keep well watered. Grow fresh crisp radish any time, will withstand light frost.</span></p>
VE 128 (20 S)
“Daikon” Giant Long Japanese Radish Seeds

مجموعة متنوعة من روسيا

نبات مقاوم للبرد والصقيع
Horseradish Seeds (Armoracia rusticana) Seeds Gallery - 9

Horseradish Seeds...

السعر 3.95 € (SKU: VE 117 AR)
,
5/ 5
<h2><strong>Horseradish Seeds (Armoracia rusticana)</strong></h2> <h2><span style="color: #ff0101;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice.</span></p> <p><span>The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root. </span></p> <p><span>The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.</span></p> <h3><strong><span>History</span></strong></h3> <p><span>Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agrios of the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, but Linnaeus himself called it Coclearia armoracia.</span></p> <p><span>Both root and leaves were used as a medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization;[11] both George Washington and Thomas Jefferson mention horseradish in garden accounts.</span></p> <p><span>William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball, or Generall Historie of Plantes (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says:</span></p> <p><span>The Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard.</span></p> <p><span>The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish.</span></p> <h2><strong><span>Cultivation</span></strong></h2> <p><span>Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.</span></p> <h2><strong><span>Culinary uses</span></strong></h2> <p><span>The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C (99 °F). Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots.</span></p> <p><span>Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.</span></p> <h2><strong><span>Horseradish sauce</span></strong></h2> <p><span>Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.[citation needed] In France, sauce au raifort is popular in Alsatian cuisine.[citation needed] In Russia horseradish root is usually mixed with grated garlic and small amount of tomatoes for color.</span></p> <p><span>In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.</span></p> <h3><strong><span>Vegetable</span></strong></h3> <p><span>In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich isn't used), in North-East Italy, and in Yiddish (</span><span>כריין</span><span> transliterated as khreyn).</span></p> <p><span>There are two varieties of khreyn. "Red" khreyn is mixed with red beetroot and "white" khreyn contains no beetroot. It is popular in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.</span></p> <p><span>In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren.</span></p> <p><span>In Poland, a variety with red beetroot is called ćwikła z chrzanem or simply ćwikła.</span></p> <p><span>In Ashkenazi European Jewish cooking beetroot horseradish is commonly served with gefilte fish.</span></p> <p><span>In Transylvania and other Romanian regions, Red beetroot with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean.</span></p> <p><span>In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig.</span></p> <p><span>In Croatia, freshly grated horseradish (Croatian: Hren) is often eaten with boiled ham or beef.</span></p> <p><span>In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish.</span></p> <p><span>Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called "kren" or "cren". In the southern region of Basilicata it is known as "rafano" and used for the preparation of the so-called "rafanata", a main course made of horseradish, eggs, cheese and sausage.</span></p> <p><span>Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish.</span></p> <h3><strong><span>Relation to wasabi</span></strong></h3> <p><span>The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (</span><span>セイヨウワサビ</span><span>, </span><span>西洋山葵</span><span>), or "Western wasabi". Both plants are members of the family Brassicaceae.</span></p> <h3><strong><span>Nutritional content</span></strong></h3> <p><span>In a 100 gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content.</span></p> <p><span>Horseradish contains volatile oils, notably mustard oil, and allyl isothiocyanate.</span></p> <h3><strong><span>Biomedical uses</span></strong></h3> <p><span>The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain.</span></p> <h2><em><strong>How to Grow Horseradish from Seed</strong></em></h2> <h3><strong>Timing</strong></h3> <p>For first season harvests, start the seeds indoors in January to February and transplant out in April. The goal is to achieve large, fully established roots that can be divided and/or replanted. If time is not pressing, direct sow any time from March into summer. Optimal soil temperature: 7-23°C (45-75°F).</p> <h3><strong>Starting</strong></h3> <p>Sow seeds 5mm-1cm (¼-½”) deep in well cultivated, deep soiil. Seeds will sprout in 7-25 days, depending on conditions. Thin or transplant to 20cm (8″) apart in rows 40-50cm (16-20″) apart.</p> <h3><strong>Growing</strong></h3> <p>Ideal pH: 6.0-6.8. Well drained, warm soil in full sun is best. Raised beds help with both drainage and warmth. Use 1 cup of complete organic fertilizer for every 3m (10′) of row. Newly emerged leaves are edible, or should be left to mature if growing for the roots. The flower petals are also edible — flowers should be removed before they set seeds, as they will self-sow with enthusiasm.</p> <h3><strong>Harvest</strong></h3> <p>For the leaves, harvest as needed, shortly after they emerge, before they become woody. For the roots, harvest November through March. The roots can also be lifted and stored for spring planting to keep the crop going from season to season.</p> <h3><strong>Diseases &amp; Pests</strong></h3> <p>In our experience, insects do not cause problems for horseradish.</p> <h3><strong>Companion Planting</strong></h3> <p>Horseradish is thought to repel aphids and whiteflies, blister beetles, potato beetles, and some varieties of caterpillar. Its flowers attract beneficial predatory hoverflies.</p> <h2><a href="https://www.seeds-gallery.shop/en/home/wasabi-seeds-wasabia-japonica-eutrema-japonicum.html" target="_blank" title="Wasabi Seeds you can buy here" rel="noreferrer noopener"><span style="color: #008000;"><strong>Wasabi Seeds you can buy here</strong></span></a></h2>
VE 117 AR (10 S)
Horseradish Seeds (Armoracia rusticana) Seeds Gallery - 9

نبات عملاق (به ثمار عملاقة)
Chinese Green Luobo Radish Seeds

العملاق الصيني بذور الفجل...

السعر 2.45 € (SKU: VE 98)
,
5/ 5
<h2><strong>العملاق الصيني بذور الفجل الأخضر لوبو</strong></h2> <h2><span style="color:#ff0000;"><strong>ثمن حزمة من 20 البذور.</strong></span></h2> <p>يتميز الفجل باللحم الأخضر بسهولة من حيث الشكل واللون. إن taproot المتورم والممدود ذو لونين مثل العديد من أصناف الفجل ، ومع ذلك فهو فريد في تلوينه. النصف العلوي بالقرب من نهاية الجذعية لونه أخضر ليموني ، ونصفه السفلي مدبب بلون الكريم. يمكن حصاده عندما تكون بحجم خمس بوصات أو بحجم عشر بوصات. تغطي بشرته السميكة لونًا من اللحم الأخضر إلى الأبيض الدسم والذي يوفر ملمسًا هشًا ونكهة الفجل التي يمكن أن تختلف من خفيفة إلى حارة حسب ظروف النمو والنضج.</p> <p>الحقائق الحالية</p> <p>الفجل الأخضر للحوم (Raphanus sativus) هو فجل متنوع للإرث وعضو في عائلة Brassicaceae أو Cruciferae جنبًا إلى جنب مع الجرجير والقرنبيط واللفت. المصنع بأكمله صالح للأكل والجذور والأوراق. يمكن العثور على الفجل الأخضر مثل اللحوم الخضراء في مجموعة متنوعة من الأسماء المختلفة ، بما في ذلك البشرة الخضراء والأخضر تسينغاتو والأطباق اليابانية الصغيرة واللوبينو الخضراء.</p> <p>فصول / التوفر</p> <p>يتوفر الفجل الأخضر للحوم في أشهر الربيع والخريف.</p> <p>القيمة الغذائية</p> <p>على غرار الفجل الأحمر ، تحتوي الفجل الأخضر مثل فجل اللحم الأخضر على كمية كبيرة من فيتامين C ، على الرغم من أنه أقل من أقاربهم الأحمر. الفجل من النوع الأخضر أعلى في الكاروتينات والبروانثوسيانيد والكلوروفيل مقارنة بالأصناف الحمراء. الخضر من الفجل الأخضر اللحوم بالإضافة إلى ذلك هي عالية في المواد الغذائية ، وأكثر من ذلك من جذر الفجل نفسه.</p> <p>تطبيقات</p> <p>تتألق النكهة الحارة والملمس الناعم للفجل الأخضر للحوم في مستحضرات طازجة. شريحة رقيقة وإضافة إلى السندويشات والسلطات أو يلف. استخدامها لإضافة لهجة حار إلى سندويشات التاكو ، nachos ، والحساء المكسيكية. شريحة بالطول والاقتران مع الانخفاضات القائمة على كريم أو الجبن الطري. صر وتخدم كتوابل مع السوشي أو الساشيمي أو تضاف إلى البطاطس لمنحهم ركلة حاره. في الصين ، يتم مخلل الفجل الأخضر للحوم مع الفلفل في سيتشوان. يمكن إضافة خضار الفجل باللحم الأخضر إلى الحساء والبطاطا المقلية. للتخزين ، احتفظ بفجل Green Meat المبرد ويستخدم في غضون أسبوع إلى أسبوعين.</p> <p>المعلومات العرقية / الثقافية</p> <p>في الصين ، يتم استخدام العديد من الفجل مثل الفجل الأخضر للحوم في الطب الصيني التقليدي ، ويعتقد أنه يعزز الصحة والعافية خاصة فيما يتعلق بالجهاز التنفسي. وينعكس هذا في المثل الصيني القديم الذي ينص على "السماح للفطريات النفاذة وشرب الشاي الساخن ، والسماح للأطباء الجائعين بالتسول على ركبهم". احتفظ الفجل لفترة طويلة بمكانة عالية من التقدير في الثقافة الصينية ، ويعود تاريخ مهرجان فجل تشينغداو إلى عهد أسرة مينغ منذ حوالي 600 عام وهو احتفال سنوي بالفجل والفولكلور الصيني الذي يشجع تناول الفجل في اليوم التاسع من القمر سنة جديدة لصحة جيدة.</p> <p>الجغرافيا / التاريخ</p> <p>يُعتقد أن فجل اللحم الأخضر قريب من الفجل الصيني الأخضر الأصلي في شمال الصين. المعروف أصلاً باسم الصينية الخضراء Luobo أو Qingluobo يتم حصاد هذه الفجل الأخضر مثل العديد من الفجل الآسيوية الأخرى مثل ديكون في حجم أكبر من الفجل الأوروبي. الفجل الأخضر هو مجموعة متنوعة شائعة في البلدان الآسيوية وقد بدأ في السنوات الأخيرة فقط في اكتساب شعبية في الولايات المتحدة. مثل معظم أنواع الفجل ، ينمو اللحم الأخضر بشكل أفضل في المناخات المعتدلة ولا يتحمل الحرارة.</p>
VE 98 (20 S)
Chinese Green Luobo Radish Seeds