5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Tarragon Seeds Herb (Artemisia dracunculus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.</p> <p>One subspecies, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic.[7] Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon", and "wild tarragon" (covers various states).</p> <p>Tarragon grows to 120–150 cm (4–5 ft) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (0.1–0.4 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (0.1–0.2 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds).[8] Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Dried_Taragon.JPG/150px-Dried_Taragon.JPG" width="150" height="200" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Dried tarragon leaves</div> </div> </div> <p>French tarragon is the variety used for cooking in the kitchen<sup id="cite_ref-9" class="reference">[9]</sup><span> </span>and is not grown from seed, as the flowers are sterile; instead it is propagated by root division.</p> <p>Russian tarragon (<i>A. dracunculoides</i><span> </span>L.) can be grown from seed but is much weaker in flavor when compared to the French variety.<sup id="cite_ref-TBC_8-1" class="reference">[8]</sup><span> </span>However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor<span> </span>soils<span> </span>and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an<span> </span>asparagus<span> </span>substitute.<span> </span>Horticulturists<span> </span>recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily.</p> <p>A better substitute for French tarragon is Spanish tarragon (<i>Tagetes lucida</i>), also known as Mexican mint marigold, Mexican tarragon, Texas tarragon, or winter tarragon.<sup id="cite_ref-10" class="reference">[10]</sup><span> </span>It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age.</p> <h2><span class="mw-headline" id="Health">Health</span></h2> <p>Tarragon has an aromatic property reminiscent of<span> </span>anise, due to the presence of<span> </span>estragole, a known<span> </span>carcinogen<span> </span>and<span> </span>teratogen<span> </span>in mice. The<span> </span>European Union<span> </span>investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans.<sup id="cite_ref-ema1_11-0" class="reference">[11]</sup><span> </span>Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Culinary_use">Culinary use</span></h3> <p>Tarragon is one of the four<span> </span><i>fines herbes</i><span> </span>of<span> </span>French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of<span> </span>Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in<span> </span>vinegar<span> </span>to produce tarragon vinegar.</p> <p>Tarragon is used to flavor a popular carbonated<span> </span>soft drink<span> </span>in the countries of<span> </span>Armenia,<span> </span>Azerbaijan,<span> </span>Georgia<span> </span>(where it originally comes from) and, by extension,<span> </span>Russia,<span> </span>Ukraine<span> </span>and<span> </span>Kazakhstan. The drink, named<span> </span>Tarkhuna, is made out of sugary tarragon concentrate and colored bright green.</p> <p>In<span> </span>Iran, tarragon is used as a side dish in<span> </span>sabzi khordan<span> </span>(fresh herbs), or in stews and in Persian style pickles, particularly khiar shoor (pickled cucumbers).</p> <p>In<span> </span>Slovenia, tarragon is used in a variation of the traditional<span> </span>nut roll<span> </span>sweet cake, called<span> </span><i>potica</i>. In<span> </span>Hungary<span> </span>a popular kind of chicken soup is flavored with tarragon.</p> <p><i>cis</i>-Pellitorin, an<span> </span>isobutyramide<span> </span>eliciting a<span> </span>pungent<span> </span>taste, has been isolated from the tarragon plant.<sup id="cite_ref-13" class="reference">[13]</sup></p> <h2><span class="mw-headline" id="Chemistry">Chemistry</span></h2> <p><i>A. dracunculus</i><span> </span>oil contained predominantly<span> </span>phenylpropanoids<span> </span>such as<span> </span>methyl chavicol<span> </span>(16.2%) and<span> </span>methyl eugenol<span> </span>(35.8%).<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>Gas chromatography/mass spectrometry<span> </span>analysis of the essential oil revealed the presence of<span> </span><i>trans</i>-anethole<span> </span>(21.1%),<span> </span>α-<i>trans</i>-ocimene<span> </span>(20.6%),<span> </span>limonene<span> </span>(12.4%),<span> </span>α-pinene<span> </span>(5.1%),<span> </span><i>allo</i>-ocimene<span> </span>(4.8%), methyl eugenol (2.2%),<span> </span>β-pinene<span> </span>(0.8%),<span> </span>α-terpinolene<span> </span>(0.5%),<span> </span>bornyl acetate<span> </span>(0.5%) and<span> </span>bicyclogermacrene(0.5%) as the main components.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>The organic compound<span> </span>capillin<span> </span>was initially isolated from<span> </span><i>Artemisia capillaris</i><span> </span>in 1956.</p>

MHS 42 (100 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>شيح حولي بذور (Artemisia annua)</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 50 بذرة.</strong></span></h2> <p>شيح حَوْليّ نوع من أنواع الشّيح، وهُو نبات حَولِيّ فوّاح العرف العطريّ، يعلو عن الأرض من 50 إلى 150 سم تقريبًا. أوراقه خمليَّة النّصل، مستعرضة التّشريم. قناباتُه شفّافة، عُروقها ضاربة إلى الأخضر. يستمر ازهراره من شهر تمّوز إلى آب. ينتشر هذا النّوع في مختلف بلدان آسيا معتدلة المناخ، وفي بعض أصقاع أمريكا الشمالية. يُستخدم هذا النّوع من الشّيح -كسائر أنواع هذه النّبتة- للأغراض الطبيَّة، وهو شائع الاستعمال في الطبّ الصّيني التّقليديّ لمعالجة أنواع الحُمّى، ويُدعى في اللّغة الصّينيَّة "قينغاو" . وفي عام 1971 أعلنت جماعة من العلماء أنّه يمكن استعمال خُلاصة هذه النّوع من الشيح كدواء مضاد للملاريا.</p> <p>Artemisia annua, commonly called Sweet Annie is a graceful and sweetly fragrant annual with tall stems with fine bright green ferny foliage. With sweetly fragrant foliage it has a wide variety of uses both medicinal and for handcrafting but is most often grown for fresh and dried cut flower arrangements and for wreath making.</p> <p>This is a tall, large ferny green plant that branches out like a shrub. It can grow to around 120 to 150cm (4 to 5ft) tall and 60 to 120cm (2 to 4 ft) wide in one year. It makes a graceful accent in the back of a flowerbed or a pretty quick screen, especially behind other plantings in the garden.</p> <p>The scent is so different that it is difficult to describe accurately many say sweet and fruity, while others say camphor-like. In the garden, place it where you can occasionally brush the plants, as the scent is the biggest reason for growing.</p> <p>Sweet Annie is a sun lover and adaptable to many soil types. It needs only average moisture and will grow even under quite dry conditions. It is a member of the Asteraceae family and usually flowers between August and September. The flowers are tiny and olive green and can't really be seen unless you look hard. However Sweet Annie is mostly grown for the lovely aromatic scent of the foliage which can fill the whole garden when the breeze rustles it branches.</p> <p>Sweet Annie has been used for centuries in its dried form in wreaths and other aroma projects. It is one of the best natural air fresheners around. Just wave a sprig of Sweet Annie in the air and it freshens the whole area. The plant, once dried holds both the colour and fragrance very well and will last for years. The stems have scent but moving them around releases a quick burst of scent, all you have to do is gently wave a piece in the air and the aroma bursts forth.</p> <p>Sweet Annie is one of those things that once you’ve grown it in the garden, you just don’t ever want to be without it.</p> <h3><strong>Sowing: </strong></h3> <p>January to May or July to September.</p> <p>Sow indoors in spring 6 to 8 weeks before last frost. Seeds can also be sown directly where they are to grow after all risk of frost has passed. Sow thinly and thin out seedlings as required. Remember that this is a large plant so broadcasting the seed is not recommended.</p> <p>For indoor sowing, fill trays or pots with a good free draining seed compost. Stand them in water to moisten, then drain. Sow the seeds thinly onto the surface and firm into the soil. Do not exclude light or cover the seed as light aids germination.</p> <p>Place the trays or pots in a propagator or seal container inside a polythene bag until after germination which usually takes 10 to 21 days at temperatures 24°C (75°F). Keep the seedlings moist at all times, remembering to water the soil only and keep water off the leaves.</p> <p>Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Grow on in cooler conditions for 10 to 15 days before planting out after all risk of frost.</p> <h3><strong>Cultivation: </strong></h3> <p>It self-seeds easily when happy, so harvest the whole plant if you don't want seedlings. Otherwise, leave one or two branches at the base of a plant to set seed, this will ensure a good supply of seedlings for next year’s harvest.</p> <h3><strong>Harvesting: </strong></h3> <p>In late summer, watch for the development of ‘beads’, the tiny yellow flowers in loose panicles along the branches. That’s when you’ll have that distinctive aroma. If the branches are cut too soon, they will be of poor quality, so wait until the blossoms open, giving the plants a yellowish cast. Harvested at this time, the plant will dry to a nice medium green and will gradually turn golden brown over time.</p> <p>The main stem will have become thick and woody by harvest time, and you’ll need a heavy pair of lopping shears to cut it. Cut the top 60 to 90cm (2 to 3ft) off the plant and then cut the remaining branches off the main stem.</p> <p>Group the stems into handful-size bunches and wrap a heavy rubber band around the stem ends several times to secure them. Hang the bunches in a warm, dry, dark location with good air circulation, garage or attic rafters are ideal. Leave it hanging for as long as it takes to dry. This might be anywhere from 2 to 4 weeks, depending on the weather conditions, When the centres of the bunches feel completely dry, hang them in a dry place to store them or place them in a cardboard box.</p> <h3><strong>Craft Uses: </strong></h3> <p>Sweet Annie’s most common home use is in crafts. It works well as a base material in wreaths and swags, and it’s an excellent filler in bouquets and arrangements. Long branches can be used whole or broken into smaller pieces, depending on the size of the arrangement. Its fragrance makes it a good addition to potpourri and sachets.</p> <p>Handling dried sweet Annie can generate quite a bit of dust, but this will be minimised if you mist the branches with water before you start to work.</p> <p>The fragrance of sweet Annie is more pronounced during humid weather. Some people like to hang a bunch in a bathroom, where the damp air will release the fragrance.</p> <p>In the Middle Ages, Europeans would strew the dried foliage around their chambers as an air freshener and moth repellent. It was also thought to counteract many poisons as well as plague. Crumbling the dried herb over a carpet before vacuuming is another way to enjoy its sweet scent.</p> <h3><strong>Medicinal Uses: </strong></h3> <p>Artemisia annua has been used in traditional Chinese medicine for decades in the treatment of many diseases. The earliest record dates back to 200 BC, in the ‘Fifty-two Prescriptions’ unearthed from the Mawangdui Han Dynasty tombs. It is called qinghoa and used for the management of fevers and bleeding, for conditions of the digestive tract like flatulence and diarrhoea and for skin conditions such as dermatitis and eczema.</p> <p>Its antimalarial application was first described, in Zhouhou Beiji Fang ‘The Handbook of Prescriptions for Emergencies’, edited in the middle of the fourth century by Ge Hong. In this book, 43 malaria treatment methods were recorded. In modern allopathic medicine, a chemical component of this plant has shown astounding activity in the treatment of malaria. This constituent is a sesquiterpene lactone called artemisinin and it appears to kill and inhibit the growth of malaria-causing protozoa like Plasmodium falciparum.</p> <h3><strong>Other Uses: </strong></h3> <p>Both Sweet Annie and Absinthe Wormwood were sometimes used to flavour beer before the Bavarian Purity law dictated that only hops, barley and water could be used in beer.</p> <p>Sweet Annie is used in tea from leaves and flowers dried or not. But is anything but sweet, it's fairly bitter and medicinal tasting, and most people would dislike it.</p> <h3><strong>Natural Dyes: </strong></h3> <p>Artemisia species provide a wonderful range of greens from baby's breath to nettle green.</p> <h3><strong>Origin: </strong></h3> <p>Artemisia annua is native to southeastern Europe, northern Africa, and Iran. It has found throughout the world, especially in temperate zones at altitudes between 1000 and 1500 meters.</p> <h3><strong>Nomenclature: </strong></h3> <p>The genus name artemisia ultimately derives from the Greek goddess Artemis (Roman Diana), the namesake of Greek Queens Artemisia I and II. A more specific reference may be to Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. The genus includes over 400 plants, including the delectable herb tarragon.</p> <p>Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. She was the sister, the wife, (yes, that is correct) and the successor of Greek/Persian King Mausolus.Because of her grief for her brother-husband, and the extravagant and downright bizarre forms it took, she became to later ages "a lasting example of chaste widowhood and of the purest and rarest kind of love", in the words of Giovanni Boccaccio. In art she was usually shown in the process of consuming his ashes, mixed with drink. To perpetuate his memory she built at Halicarnassus the celebrated Mausoleum at Halicarnassus, listed by Antipater of Sidon as one of the Seven Wonders of the Ancient World and whose name subsequently became the generic term for any splendid sepulchral monument, the word mausoleum.</p> <p>The specific name annua is Latin and means year or annual and refers to the annual biological cycle of this plant.</p> <p>Common names include Sweet Annie, Sweet sagewort, Sweet woodworm, and Chinese woodworm and is called Qing Hao in China.</p> <p>The name Annie is used as a pet form of Anne and Anna and means gracious, full of grace, gentle towards others.</p> <p> <img src="http://www.si-seeds.com/img/cms/Lichtkeimer%20EN1_2.png" alt="" width="492" height="208" /></p> </body> </html>

MHS 98

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong><em><span style="text-decoration: underline;">Toothache Plant - Paracress Seeds (Acmella oleracea)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p>Acmella oleracea is a species of flowering herb in the family Asteraceae. Common names include toothache plant, paracress and electric daisy. In Brazil it is called jambu. Its native distribution is unclear, but it is likely derived from a Brazilian Acmella species. It is grown as an ornamental and it is used as a medicinal remedy in various parts of the world. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates.</p> <p><strong>Culinary uses</strong></p> <p>For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes such as stews in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods.</p> <p> </p> <p>The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat. The buds are known as "buzz buttons", "Szechuan buttons", "sansho buttons", and "electric buttons". In India, they are used as flavoring in chewing tobacco.</p> <p> </p> <p>A concentrated extract of the Spilanthes plant identified as Jambu is used as a flavoring agent in many countries worldwide. EFSA and JECFA reviewed a feeding study in rats conducted by Moore et al and both authorities recognized that the no adverse effect level for spilanthol was 572 mg/kg b.w./day, yielding a safe dose of spilanthol of 1.9 mg/kg b.w./day, or 133.5 mg/70-kg male/day, 111 mg/58-kg female/day, or 38 mg/20-kg child/day.</p> <p> </p> <p>The use of jambu extract as a food flavor is described as having an odor of citrus, herbal, tropical or musty odor, and its taste can be pungent, cooling, tingling, numbing, or effervescent. Thus, as described,[9] the flavor use of jambu extract includes the ability induce a mouth-watering sensation in the oral cavity and the ability to promote the production of saliva. Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as a sialogogue, perhaps through its astringent action or its pungent taste in the oral cavity.</p> <p> </p> <p><strong>Cultivation</strong></p> <p>This plant prefers well-drained, black (high organic content) soil. If starting outdoors, the seeds should not be exposed to cold weather, so start after last frost. Seeds need direct sunlight to germinate, so should not be buried.</p> <p> </p> <p><strong>Medicinal uses</strong></p> <p>A decoction or infusion of the leaves and flowers is a traditional remedy for stammering, toothache, and stomatitis.</p> <p> </p> <p>An extract of the plant has been tested against various yeasts and bacteria and was essentially inactive. It has been shown to have a strong diuretic action in rats.</p> <p> </p> <p>As a bush plant used for treating toothache, the analgesic effect of the Spilanthes plant has been attributed to the presence of constituents containing an N-isobutylamide moiety, such as spilanthol, a substance that has been found to be an effective sialogogue, an agent that promotes salivation. Spilanthol is absorbed trans-dermally and through the buccal mucosa. Spilanthol may activate TRPA1, a specific transient receptor potential (TRP) ion channel in the oral cavity. In addition to capsaicin, allyl isothiocyanate, and cinnamaldehyde, spilanthol is also reported to affect the catecholamine nerve pathways present in the oral cavity that promote the production of saliva,[10] which is responsible for its ability to induce a mouth-watering sensation when used as a flavor (and associated with the tingling or pungent flavoring sensation in some individuals).</p> <p> </p> <p>Since 2000, there are several medicinal activities reported on Acmella oleracea that are highlighted in several journals are mentioned in the table below.</p> <p> </p> <p><strong>Active chemicals</strong></p> <p>The most important taste-active molecules present are fatty acid amides such as spilanthol, which is responsible for the trigeminal and saliva-inducing effects of products such as jambú oleoresin, a concentrated extract of the plant.[23] It also contains stigmasteryl-3-O-b-D-glucopyranoside and a number of triterpenes. The isolation and total synthesis of the active ingredients have been reported.</p> <p> </p> <p><strong>Biological pest control</strong></p> <p>Extracts were bioassayed against yellow fever mosquito (Aedes aegypti) and corn earworm moth (Helicoverpa zea) larvae. The spilanthol proved effective at killing mosquitoes, with a 24-hour LD100 of 12.5 µg/mL, and 50% mortality at 6.25 µg/mL. The mixture of spilanthol isomers produced a 66% weight reduction of corn earworm larvae at 250 µg/mL after 6 days.</p> <p> </p> <p><strong>Jambú oil</strong></p> <p>Spilanthol is extracted from the flowers, leaves and stem from jambu.</p> <p> </p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3 align="center"><span style="color: #008000;">Sowing Instructions</span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">20-25°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">1 - 8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> <p align="center"><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <p> </p> </div> <p><span style="font-size: 10pt;"> </span></p> </body> </html>

MHS 70 (20 S)

5/ 5

<h2><strong>1000 Seeds Giant Sunflower - Mongolian Giant</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package with 1000+- (100g) seeds.</strong></span></h2> <p>A true giant reaching up to 420cm (14ft) tall with one of the largest flowering sunflower seed heads available which can achieve up to 45cm (18in) across.   The seeds are one of the largest available for Helianthus (Sunflower) and ideal for birds over-winter.  Not suitable for exposed sites and will need support.</p> <p>Days To Germination:  14-21 days</p> <p>Optimum Soil Temp. for Germination: 68F-86F</p> <p>Planting Depth: 1/4  inch</p> <p>Spacing, Seed: 4-6 inch</p> <p>Spacing, Plant: 24-36 inches</p> <p>Plant Height: 10-14 ft</p> <p>Light:  Full Sun</p>

P 389

5/ 5

<h2 dir="rtl">بذور عباد الشمس العملاقة - المنغولية العملاقة</h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن حزمة من 10 (1g), 100 (9g) البذور.</strong></span></h2> <p>عملاق حقيقي يصل طوله إلى 420 سم (14 قدمًا) مع واحد من أكبر رؤوس بذور عباد الشمس المزهرة المتاحة والتي يمكنها تحقيق ما يصل إلى 45 سم (18 بوصة). تعتبر البذور واحدة من أكبر البذور المتوفرة في عباد الشمس ومثالية للطيور خلال فصل الشتاء. غير مناسب للمواقع المكشوفة وسيحتاج إلى دعم.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 69 (1g)

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<h2><strong>بذور عباد الشمس العملاقة - الماموث الروسي العملاق</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 10 أو 100 - 9 جم بذور.</strong></span></h2> <p>This popular and easy to grow Giant Russian Mammoth Sunflower (Helianthus annuus) Organic Heirloom Variety.</p> <p>These plants make beautiful flowers that produce tasty, edible seeds. Stalks can grow to 8-12 feet (2.1-3.7 meters) with Giant flowers. Will tolerate poorer quality soils.</p> <p dir="rtl" class="">Sow seed after danger of frost in an area that receives full sun. Sow seed 8 inches apart and about 1 inch deep. Thin seedlings when they are 3 inches tall so that the final spacing is 15 inches apart. They bloom during summer.</p>

VE 68 (1g)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <div id="idTab1" class="rte"> <h2><strong>بذور عباد الشمس حديقة متعدد الألوان</strong></h2> <h3><span style="color: #ff0000;"><strong>ثمن عبوة من 10 بذور.</strong></span></h3> <p>لم ترَ قط عباد الشمس بهذه الألوان! عباد الشمس متعدد الألوان لدينا! إنه مذهل للغاية في المزهريات وفي الحديقة. مجموعة متنوعة من زهور عباد الشمس مع أزهار صغيرة (من 5 إلى 15 سم) ، بألوان مختلفة (أصفر ، بني ، برتقالي ، ليمون أصفر ، ...) تعطي العديد من الزهور ، 15 لكل نبات ، ولكنها لا تتفتح كلها في نفس الوقت ، والتي يسمح بوجود الأزهار لمدة شهر تقريبًا من بداية الإزهار إلى نهايته.</p> <p>النباتات متفرعة جيدًا للتقطيع وخالية من حبوب اللقاح حتى لا تلطخ أثاثك. تنمو في متوسط تربة حديقة جيدة التصريف تحت أشعة الشمس الكاملة. يصل ارتفاعها إلى مترين ، لذا اختر المكان المناسب حتى لا تحجب النباتات الأخرى المحبة للشمس.</p> <p>تتكيف بشكل جيد مع أي نوع من التربة</p> <p>نصيحة صغيرة بشأن الزراعة: أقصى قدر من أشعة الشمس ، والتربة الرخوة ، والأسمدة التي تختارها (الأسمدة المعدنية ، وروث نبات القراص ، والسماد ، وما إلى ذلك)</p> </div> </body> </html>

P 13

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<h2><strong>Giant White Sunflower Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 1g (10-25) or 100 (11g) seeds.</strong></span></h2> <p>A true giant reaching up to 400cm (14ft) tall with one of the largest flowering white sunflower seed heads available which can achieve up to 50cm (19in) across. The seeds are one of the largest available for Helianthus (white sunflower).</p> <p>A very rare variety today. It is a sunflower with white seed pods, the seed pods are hard and completely filled with seeds, the large seeds are wide and long. It can also be used in oil processing to produce high-quality oil.</p> <p>The plant can grow to a height of between 3 and 4 meters, with very large and heavy heads.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 71 W (1g)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1000 Seeds Giant White Sunflower</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of </span><span style="color: #ff0000;">1000 (100g) </span><span style="color: #ff0000;">seeds.</span></strong></h2> <p>A true giant reaching up to 400cm (14ft) tall with one of the largest flowering white sunflower seed heads available which can achieve up to 50cm (19in) across. The seeds are one of the largest available for Helianthus (white sunflower).</p> <p>A very rare variety today. It is a sunflower with white seed pods, the seed pods are hard and completely filled with seeds, the large seeds are wide and long. It can also be used in oil processing to produce high-quality oil.</p> <p>The plant can grow to a height of between 3 and 4 meters, with very large and heavy heads.</p> </body> </html>

P 389 W

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<h2 dir="rtl"><strong>بذور كريستال سلطة الشتاء</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>ثمن حزمة من 100  غرام البذور.</strong></span></h2> <p>سلطة Kristalka الشتوية هي سلطة شتوية مفضلة في صربيا ، تتكيف تمامًا مع ظروف الشتاء الصربية الباردة. يتسامح بشكل جيد مع فصل الشتاء ، وفي فصل الربيع ، يكون شكل أوراق أوراق خضراء مدمجة وهشة مع حد أحمر قليلاً على الورقة ، مما يمنحه مظهرًا أكثر جمالا.</p> <p>إنها مقاومة للأمراض وخيار ممتاز للزراعة في الدفيئة ، وزراعة الحقول المفتوحة.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 135 (100 S)

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<h2 class=""><strong>الهندباء بقل يؤكل بذور Sasco D'oro Castelfranco</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 600-700 البذور.</strong></span></h2> <p>تنوع مبكر ، رؤوس فضفاضة تزن 300-350 جم. أطوال النباتات 65-70 يوما بعد الزرع. لها أوراق خضراء فاتحة مع أنماط أرجوانية وحمراء فاتحة في وسط الرأس.</p> <p>Endive عبارة عن محصول لمدة عامين على الرغم من أنه يتم إنتاجه واستهلاكه كخضروات لمدة عام. يزرع بسبب الأوراق التي تشكل وردة. يمكن أن تكون الأوراق المتجانسة ناعمة أو ضعيفة أو مجعدة للغاية ، متموجة ، مستديرة ، مسننة بقوة بألوان مختلفة. زراعة النباتات هي الأكثر انتشارا في جنوب أوروبا.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 158 (1g)

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<h2><strong>بذور الخس Novosadska Majska</strong></h2> <h2><span style="color:#ff0000;"><strong>ثمن حزمة من 550 البذور.</strong></span></h2> <p>نوفوسادسكا ماجسكا (التي سميت باسم مدينة نوفي ساد في صربيا) هي صنف برأس الربيع ، والأوراق طرية وخضراء وناعمة وكاملة حول الحافة. لديه رأس كبير وصلب للغاية ، ويزن 250-300 غرام. انها مناسبة لزراعة الحقول المفتوحة.</p> <p></p>

VE 5 (550 S)

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<h2><strong>بذور الخس زبد نانسن نوردبول</strong></h2> <h2><span style="color:#ff0000;"><strong>ثمن حزمة من 550 البذور.</strong></span></h2> <p>خس الزبدة الشتوية "نانسن نوردبول" هو صنف مبكّر ومتطور ينمو رؤوس كبيرة مغلقة. الأوراق المكتظة بكثافة متوسطة الحجم وناعمة ومقرمشة. أنها تأخذ اللون الأخضر الشاحب ولها حواف متموجة قليلاً فقط. الجودة العالية للخضر والإنتاجية ليست هي الميزة الوحيدة لهذا التنوع.</p> <p>يمكن أن تزرع على مدار السنة!</p> <p>فصول الشتاء في نوردن نوردبول في الحقل المفتوح دون حماية إضافية وتنتج غلة مبكرة جدًا من الرؤوس التي تتساوى في الجودة مع تلك التي تزرع في الدفيئة. أوراقها مناسبة تمامًا للاستهلاك المباشر لأنها قوية وطازجة ولذيذة بشكل استثنائي. فهي غنية بروفيتامين A وفيتامين C والبوتاسيوم والكالسيوم والحديد.</p>

PL 12 (550 S)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>تصبح المورد البذور لدينا</strong></h2> <h2><span style="color: #000000;"><strong>ما الذي يتطلبه الأمر لتصبح مورد البذور لدينا؟</strong></span></h2> <p>لكي تصبح موردينا ، يجب أن يكون لديك فيديو وصور عن ثمار النباتات التي تعرضنا عليها ، مع تفاصيلك الشخصية وتاريخك على الورق الذي سيكون مرئيًا بوضوح (مع اسمك وعنوان بريدك الإلكتروني الذي تستخدمه في PayPal ).</p> <p>إذا كانت خضروات (طماطم ، فلفل ، خيار ...) فأنت بحاجة إلى معرفة الاسم الدقيق للصنف ، لأنه إذا كنت تستخدم أي اسم آخر ولا يمكننا العثور على المعلومات على الإنترنت ، فنحن لسنا مهتمين به بذور.</p> <p>سوف تحتاج إلى إرسال كمية أصغر من البذور (20) إلينا حتى نتمكن من إجراء اختبار إنبات البذور. بعد ذلك ، يمكننا ترتيب عملية شراء أخرى للبذور منك.</p> <p>نحن لسنا مهتمين بالموردين من الصين وإندونيسيا ...</p> <p>نحن نقوم بالدفع بشكل حصري من خلال PayPal (لا يوجد خيار دفع آخر).</p> </body> </html>

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<h2><strong>بذور سلطة ميرلوت كازارد</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن عبوة 950 (1 جم) بذور.</strong></span></h2> <p>لا يعد نوع سلطة Lollo المميز المخصص للإنتاج في المجال المفتوح نوعًا كلاسيكيًا لأنه لا يشكل رأسًا. وزن كتلة الورقة 200-250 جم. اللون خمري متوسط ولا يتلاشى. ورقه مقرمش ولذيذ جدا.</p> <p>من السهل إنتاجه وليس نوعًا متطلبًا. الأوراق خالية من المواد المرة ، فهي مناسبة للسلطة الطازجة وكذلك المختلطة.</p>

VE 160 (1g)