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Semena Heřmánek pravý...

2,45 € (SKU: MHS 8)

Seeds Gallery EU,

5/ 5

<h2>Semena Heřmánek pravý (Matricaria chamomilla)</h2> <h2>Cena za balení 8 000 semen (0,5 g).</h2> <div> Heřmánek pravý (Matricaria chamomilla, synonymum Matricaria recutita), také heřmánek lékařský, je jednoletá nebo ozimá léčivá rostlina z čeledi hvězdnicovitých. Hojně se využívá v kosmetice a léčitelství, v aromaterapii i homeopatii. Je to jedna z nejoblíbenějších a velmi dlouho známých léčivých bylin s prakticky univerzálním účinkem.[1] <h2 style="color: #000000; font-size: 1.5em;">Názvosloví a systematika</h2> <h3 style="color: #000000; font-size: 1.2em;">Lidové názvy a etymologie</h3> Lidově nazýván rumánek, marunka, harmaníček či kamilka. Odborný název pochází pravděpodobně z latinského slova mater (matka), resp. matrix, tj. děloha, zřejmě podle dutého květního lůžka nebo podle toho, že je bylinou užívanou též k léčení ženských nemocí a hygieně.[2] Český výraz heřmánek potom z latinského armanilla s přidáním počátečního „h-“ (staročesky ještě ormánek).[3] <h3 style="color: #000000; font-size: 1.2em;">Systematické zařazení</h3> V rámci čeledi hvězdnicovitých patří rod Matricaria do její nejrozsáhlejší podčeledi Asteroideae a v ní dále do tribu Anthemidae. V něm podle molekulárních studií spoluvytváří monofyletický subtribus Matricariinae společně rody Achillea (řebříček) v rozšířeném pojetí (včetně rodů Leucocyclus a Otanthus), Anacyclus a Heliocauta. Je to jednoletá nebo ozimá, 15 až 50 cm vysoká, příjemně vonící bylina. Lodyha je přímá nebo vystoupaná, lysá, příp. pod úbory řídce chlupatá a zpravidla bohatě větvená. Listy jsou řídké, střídavě přisedlé, 3–7 cm dlouhé, 2–3× zpeřené v drobné čárkovité až niťovité úkrojky. Kořen je krátký, vřetenovitého tvaru.[5] Květy jsou jako u ostatních hvězdnicovitých rostlin drobné, uspořádané do úborů o průměru 10–25 mm vyrůstajících na 3–10 cm dlouhých stopkách; úbory jsou uspořádány v řídkém vrcholičnatém květenství a na jedné rostlině jich může být až 200. V úboru jsou květy dvojího druhu: bílé jazykovité květy s 6–9 mm dlouhou ligulou, kterých je nejčastěji 15, jsou uspořádány po obvodu; brzy po rozvití úboru se sklánějí směrem dolů. V terči úboru jsou květy žluté, trubkovité, pětičetné a jsou umístěny na kuželovitě vyklenutém květním lůžku, které je uvnitř duté a na povrchu je bez plevek. Zákrov je polokulovitý, jeho listeny jsou víceřadě uspořádané, světle zelené s tmavší hnědou žilkou uprostřed, tupě podlouhlé, s širokým suchomázdřitým lemem.[5][6] Heřmánek kvete od května či června do srpna až září; opylován je hmyzem, docházet může i k autogamii. Plodem je drobná neochmýřená nažka, která je asi 1 mm dlouhá, lehce zakřivená a smáčklá, na bázi zúžená, na vnitřní straně s 4–5 nízkými žebry.[5] Semena jsou běžně šířena živočichy, včetně člověka. Ploidie druhu je 2n=18. <h3 style="color: #000000; font-size: 1.2em;">Možnost záměny</h3> Heřmánek pravý může být zaměněn za podobný heřmánek římský, který je ovšem též léčivý, nebo za neúčinné druhy heřmánkovec nevonný nebo rmen rolní. Heřmánek pravý jde poznat podle typické intenzivní vůně a žlutého vyklenutého středu květů. Květy heřmánkovce ani rmenu nemají charakteristickou vůni, žádný z nich také na rozdíl od heřmánku pravého nemá vyklenuté a duté květní lůžko. <h2 style="color: #000000; font-size: 1.5em;">Ekologické nároky a rozšíření</h2> Heřmánek pravý je hemikryptofyt nebo častěji terofyt, který roste na ruderálních stanovištích a rumištích, okolo cest (včetně solených okrajů silnic), na mezích, úhorech a slaniskách i jako polní plevel.[6] Vyhovují mu půdy písčité, hlinité i jílovité, nepodmáčené, mírně kyselé nebo neutrální, nevápnité. Větší nároky má na světlo.[2] Ve fytocenologii je diagnostickým druhem svazu Scleranthion annui (synonymum Aphanion arvensis, plevelová vegetace obilnin na minerálně chudých půdách), drobnější halofilní morfotyp označovaný jako Matricaria recutita f. bayeri pak svazu suchých slaniskových trávníků Puccelinion limosae. Jako léčivka je často pěstován v polních kulturách.[5] Je dlouhodenní rostlinou, jeho semena klíčí na světle. Původním druhem je v jižní Evropě, areál jeho rozšíření zahrnuje téměř celou Evropu a západní a Střední Asii[6], místy se vyskytuje i v Irsku, ve Skandinávii a v mírnějších oblastech Sibiře až po Dálný východ. Zavlečen byl do Makaronésie, obou Amerik, do Austrálie a na Nový Zéland.[7] V České republice je zdomácnělým archeofytem.[2] Vyskytuje se zde na celém území, nejhojněji v termofytiku a v nižších polohách mezofytika, ve vyšších polohách a v oblastech s vápenitými půdami pouze přechodně, především podél komunikací.[ <h2 style="color: #000000; font-size: 1.5em;">Obsahové látky</h2> Dosud bylo v heřmánku zjištěno více než 120 druhů sekundárních metabolitů s potenciální farmakologickou účinností. Aktivními látkami jsou silice s modravými azuleny a proazuleny, seskviterpeny a četné flavonoidy, hořčiny, taniny, mastné kyseliny a sliz.[1]Jmenovitý soupis látek zahrnuje např. terpeny α-bisabolol, apigenin, azulen, β-karyophylen, bisabolen, borneol, trans-α-farnesen, trans-β-farnesen, farnesol, geraniol, guajazulen, chamazulen, chamomillol, karyofylen, kemferol, levonenol, matricin, matrikarin, thujon, aromatické kyseliny kyselinu salicylovou, kyselinu 2,4-dihydroxybenzoovou, kyselinu 2,5-dihydroxybenzoovou, kyselinu 3,4-dihydroxyskořicovou, kyselinu 4-methoxybenzoovou, kumariny kyselinu kumarovou, umbeliferon, herniarin, kumarin, steroidy sitosterol, stigmasterol, flavonoidy apigenin, luteolin, kvercitin, kvercetrin, sacharidy fruktózu, glukózu, rhamnózu, xylózu, glykosidy apigenin-7-(6"O-acetyl)glukosid, apigenin-7-glukosid, apigenin-7-rutinosid, sitosterol-glukosid, luteolin-7-glukosid, luteoloin-7-rhamnoglukosid, kvercetin-3-O-galaktosid, kvercetin-7-glukosid, vitaminy kyselinu askorbovou, niacin a thiamin. <h2 style="color: #000000; font-size: 1.5em;">Použití</h2> <h3 style="color: #000000; font-size: 1.2em;">Lidové a tradiční léčitelství</h3> <div class="thumb tleft" style="color: #202122; font-size: 14px;"> <div class="thumbinner" style="font-size: 13.16px;"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flores_Matricariae_by_Danny_S._-_002.JPG/220px-Flores_Matricariae_by_Danny_S._-_002.JPG" decoding="async" width="220" height="147" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flores_Matricariae_by_Danny_S._-_002.JPG/330px-Flores_Matricariae_by_Danny_S._-_002.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flores_Matricariae_by_Danny_S._-_002.JPG/440px-Flores_Matricariae_by_Danny_S._-_002.JPG 2x" data-file-width="3463" data-file-height="2321" /> <div class="thumbcaption" style="font-size: 12.3704px;"> <div class="magnify"></div> Sušená heřmánková droga</div> </div> </div> Heřmánek pravý je jako léčivá rostlina užíván již po tisíciletí; byl znám již ve starém Egyptě, v antickém Řecku i Římě. U Anglosasů byl považován za jednu z devíti posvátných bylin darovaných člověku od Boha.[8] Sbírány jsou rozkvetlé úbory krátce po rozvití (Flos chamomillae)[1], které se suší a užívají ve formě čajů a odvarů, přidávají se do ozdravných koupelí a do polštářů pro lepší spánek.[9] Jejich výpary lze též inhalovat. Zevně se užívá heřmánkový olej a nejrůznější masti. <div class="thumb tright" style="color: #202122; font-size: 14px;"> <div class="thumbinner" style="font-size: 13.16px;"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/GermanChamomileEssOil.png/145px-GermanChamomileEssOil.png" decoding="async" width="145" height="235" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/GermanChamomileEssOil.png/218px-GermanChamomileEssOil.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/GermanChamomileEssOil.png/290px-GermanChamomileEssOil.png 2x" data-file-width="791" data-file-height="1280" /> <div class="thumbcaption" style="font-size: 12.3704px;"> <div class="magnify"></div> Heřmánkový esenciální olej s typickou modrou barvou</div> </div> </div> Heřmánková droga má celou škálu léčivých účinků. Působí jako antiflogistikum k léčbě zánětů, například očních spojivek nebo pohlavního ústrojí, při léčbě infikovaných sliznic a alergických reakcí na kůži; jako karminativum při žaludečních a střevních potížích, žaludečních a dvanáctníkových vředech, působí též proti nadýmání. Coby spasmolytikum uvolňuje křeče a tiší bolesti. Užívá se při bronchiálním astmatu a nachlazení, jako diaforetikum (zvyšuje pocení), pomáhá při hojení ran, popálenin a omrzlin. Je účinný proti některým stafylokokům a streptokokům, proti mikrobům Bacillus subtillis, Escherichia coli nebo proti infekcím způsobeným kvasinkou Candida albicans.[1] Užívá se též na poruchy menstruace, proti hemoroidům, k umývání vlasů, na obklady a koupele k celkové harmonizaci a regeneraci organismu.[9] Snižuje úzkost.[10] Při dlouhodobém užívání může vysušovat sliznice, předávkování způsobuje nauseu. U citlivějších osob může způsobit alergickou reakci.[1] Je vhodný pro děti, a to už od kojeneckého věku; pomáhá při dětské kolice.[8] Mohou jej užívat i těhotné a kojící ženy.[11] <h3 style="color: #000000; font-size: 1.2em;">Farmaceutický a kosmetický průmysl</h3> Destilované heřmánkové silice a esenciální oleje se ve velké míře využívají i ve farmaceutickém a kosmetickém průmyslu. Podle statistik je heřmánek (resp. jeho sušené květy a modré oleje) pátou nejobchodovanější bylinou na světě; k největším světovým producentům patří Maďarsko, Polsko, Německo, Argentina a do svého rozpadu též Československo.[8] Přidává se do šampónů, parfémů, kosmetických krémů, mýdel, toaletních vod, zubních past, masážních olejů a mnoha farmaceutických přípravků včetně likérů. </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1 week </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 8

Rychlý náhled

Herb Caraway Seeds (Carum...

1,85 € (SKU: MHS 9)

Seeds Gallery EU,

5/ 5

<h2>Herb Caraway Seeds (Carum carvi) Meridian Fennel, Persian cumin</h2> <h2>Price for Package of 900 seeds (2g).</h2> <div>One of the most popular herbs today, caraway has long been prized for the excellence of its aromatic dried seeds as a condiment, added to bread & cheeses and an aid to digestion. A hardy, biennial herb native to Europe and Western Asia growing 1 ½ ft with attractive feathery leaves and white flowers from mid summer on the end of branches resembling carrot flowers. In the first year plants resemble carrots, growing to about 8 inches tall with finely divided leaves and long taproots, maturing and flowering in the second season. The entire caraway plant is edible. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give ryebread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> until it germinates </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table>

MHS 9

Rychlý náhled

Dill seeds (Anethum...

1,60 € (SKU: MHS 121)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dill seeds (Anethum Graveolens)</h2> <h2>Price for Package of 900 (2g), 4500 (10g) seeds.</h2> Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. <h2>Growth</h2> Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface. <h2>Etymology</h2> The word dill and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.[3] The generic name Anethum is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form anīsum came to be used for anise, and anēthum for dill. The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.), and also of the obsolete English anet.[4] Most Slavic language names come from Proto-Slavic *koprъ,[5] which developed from the PIE root *ku̯ə1po- 'aroma, odor'.[6] <h2>History</h2> Dill has been found in the tomb of Egyptian Pharaoh Amenhotep II, dating to around 1400 BC.[7] It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).[7] <h2>Culinary use</h2> <table class="infobox nowrap"><caption>Dill weed, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>180 kJ (43 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>7 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.1 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>1.1 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>3.5 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A</th> <td>7717 (154%) IU</td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>9%</div> 0.1 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>11%</div> 1.6 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>15%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 150 μg</td> </tr> <tr> <th scope="row">Vitamin B12</th> <td> <div>0%</div> 0 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>102%</div> 85 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>21%</div> 208 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>51%</div> 6.6 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>15%</div> 55 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>62%</div> 1.3 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>9%</div> 66 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>16%</div> 738 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 61 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>9%</div> 0.9 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Other constituents</th> <td>Quantity</td> </tr> <tr> <th scope="row">Copper 667</th> <td>0.14 mg (7%)</td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database</td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/170px-DillEssOil.png" decoding="async" width="170" height="254" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/255px-DillEssOil.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/340px-DillEssOil.png 2x" data-file-width="857" data-file-height="1280" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill (Anethum graveolens) essential oil in clear glass vial</div> </div> </div> Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill oil is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.[8] Dill is the eponymous ingredient in dill pickles. <h3>European cuisine</h3> In central and eastern Europe, Scandinavia, Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs). In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. Dill leaves mixed with tvorog, form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece. Russian cuisine is noted for liberal use of dill, where it is known as укроп. Its supposed antiflatulent activity caused some Russian cosmonauts to recommend its use in human spaceflight due to the confined quarters and closed air supply.[10] In Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called mizeria. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with potatoes and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill. In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called, kulajda, that contains mushrooms (traditionally wild ones). In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavoring in pickles. In the UK, dill may be used in fish pie. In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes. In Romania dill (mărar) is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages. In Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is kapor. In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie". In Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes. In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands. In Sweden, dill is a common spice or herb. The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill also is used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic white vinegar (made from vodka, not wine), sugar, and krondill. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil. It often is paired up with chives when used in food. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, sill i dill (literally "herring in dill"). In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is to pair it with chives as a flavoring for potato chips. These are called "dillchips" and are quite popular in Sweden. <h3>Asian and Middle Eastern cooking</h3> <table class="wikitable"> <tbody> <tr> <td>Nation/Region</td> <td>Language</td> <td>Local Name of Ingredient (Dill)</td> <td>Dish(es) Commonly Used In</td> </tr> <tr> <td>India</td> <td>Marathi, Konkani</td> <td>Shepu (शेपू)</td> <td>Shepuchi Bhaji, Shepu Pulao, Ashe Mast</td> </tr> <tr> <td>India</td> <td>Hindi</td> <td>Soa / Soya (सोआ)</td> <td>Soa Sabzi(with potato).As a flavor in:- Green Kheema, Kheema samosa</td> </tr> <tr> <td>India</td> <td>Kannada</td> <td>sabbasige soppu (ಸಬೈಗೆ ಸೊಪ್ಪು)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Telugu</td> <td>Soa-Kura (శత పుష్పం)</td> <td></td> </tr> <tr> <td>India</td> <td>Tamil</td> <td>Sadakuppi (சதகுப்பி)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Malayalam</td> <td>Chatakuppa (ചതകുപ്പ)</td> <td></td> </tr> <tr> <td>India</td> <td>Punjabi</td> <td>Soa</td> <td></td> </tr> <tr> <td>India</td> <td>Gujarati</td> <td>Suva</td> <td>Suvaa ni Bhaji(with potato)</td> </tr> <tr> <td>Iran</td> <td>Persian</td> <td>Shevid</td> <td>Aash, Baghali Polo, Shevid Polo, Mast O Khiar</td> </tr> <tr> <td>Arab world</td> <td>Arabic</td> <td>شبت، شبث (shabat, shabath)</td> <td>As flavoring in various dishes</td> </tr> <tr> <td>Thailand</td> <td>Thai</td> <td>phak chee Lao(ผักชีลาว)</td> <td>Gaeng om(แกงอ่อม)</td> </tr> <tr> <td>Vietnam</td> <td>Vietnamese</td> <td>Thì là</td> <td>Many fish dishes in Northern Vietnam</td> </tr> <tr> <td>China</td> <td>Chinese</td> <td>shiluo</td> <td>baozi</td> </tr> </tbody> </table> In Iran, dill is known as shevid and sometimes, is used with rice and called shevid-polo. It also is used in Iranian aash recipes, and similarly, is called sheved in Persian. In India, dill is known as "Sholpa" in Bengali, shepu (शेपू) in Marathi and Konkani, savaa in Hindi, or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It also is called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi (சதகுப்பி). In Malayalam, it is ചതകുപ്പ (chathakuppa) or ശതകുപ്പ (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva (સૂવા). In India, dill is prepared in the manner of yellow moong dal, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as mukhwas, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Laos and parts of northern Thailand, dill is known in English as Lao coriander (Lao: ຜັກຊີ or Thai: ผักชีลาว),[11] and served as a side with salad yum or papaya salad. In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.[12][13] In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk curries that contain fish or prawns. In China dill is called colloquially, huíxiāng (茴香, perfums of Hui people), or more properly shíluó (莳萝). It is a common filling in baozi and xianbing and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing fennel and the term 茴香 also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be stir fried as a potherb, often with egg, in the same manner as Chinese chives. It commonly is used in Taiwan as well. In Northern China, Beijing, Inner-Mongolia, Ningxia, Gansu, and Xinjiang, dill seeds commonly are called zīrán (孜然), but also kūmíng (枯茗), kūmíngzi (枯茗子), shíluózi (莳萝子), xiǎohuíxiāngzi (小茴香子) and are used with pepper for lamb meat. In the whole of China, yángchuàn (羊串) or yángròu chuàn (羊肉串), lamb brochette, a speciality from Uyghurs, uses cumin and pepper. In Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine. <h3>Middle East uses</h3> In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavor cabbage dishes, including mahshi koronb (stuffed cabbage leaves).[14] In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. It is known in Hebrew as shammir (שמיר). <h2>Cultivation</h2> Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.[15] It also prefers rich, well-drained soil. The seeds are viable for three to ten years.[16] The plants are somewhat monocarpic and quickly die after "bolting" (producing seeds). Hot temperatures may quicken bolting. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container. These plants, like their fennel and parsley relatives, often are eaten by Black swallowtail caterpillars in areas where that species occurs.[18] For this reason, they may be included in some butterfly gardens. <h2>Companion planting</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/220px-Anethum_graveolens_001.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/330px-Anethum_graveolens_001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/440px-Anethum_graveolens_001.JPG 2x" data-file-width="1772" data-file-height="1329" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill plants</div> </div> </div> When used as a companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli. It is a poor companion plant for carrots and tomatoes. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Cover lightly with substrate </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> min. 15 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-3 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. <div> </div> </td> </tr> </tbody> </table> </body> </html>

MHS 121 (2g)

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True Lavender Seeds

2,00 € (SKU: MHS 13)

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MHS 141 (200 S)

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Stevia Seeds (Stevia...

1,90 € (SKU: MHS 12)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Stevia Seeds - Herb</h2> <h2>Price for Package of +-100 (0,06 g) seeds. </h2> <div>Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.</div> <div>With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.</div> <div>The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement,[1][2] but in 2008 approved rebaudioside A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing. In 2011, stevia was approved for use in the EU starting in early December, 2011.</div> <h2>History and use</h2> <div>The genus Stevia consists of 240[5] species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas.[6] They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve),[7] from whose surname originates the Latinized word stevia.[8] Human use of the sweet species S. rebaudiana originated in South America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).[9] The leaves can be eaten fresh, or put in teas and foods.</div> <div>The plant was used extensively by the Guaraní people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil.[10] The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a "sweet treat".[10]</div> <div>Steviol is the basic building block of stevia's sweet glycosides.</div> <div> In 1899, the Swiss botanist Moisés Santiago Bertoni, during his research in eastern Paraguay first described the plant and the sweet taste in detail.[11] Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste.[12] These compounds were named stevioside and rebaudioside, and are 250–300 times as sweet as sucrose, heat stable, pH stable, and non-fermentable. </div> <div>The exact structure of the aglycone and the glycoside were published in 1955.</div> <div>In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, which were suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971,[14] the Japanese have been using stevia in food products, soft drinks (including Coca Cola),[15] and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.[16]</div> <div> Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay), and in Israel. China is the world's largest exporter of stevioside. </div> <div>Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.</div> <div> <h3>Folk medicine and research</h3> </div> <div>For centuries, the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and cardiotonic medicinal teas.[17] Current research has evaluated its effects on obesity[18] and hypertension.[19][20] Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance;[21] it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.</div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3>Sowing Instructions</h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> min. 21 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1-2 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </div> </body> </html>

MHS 12

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Utah Celery Seeds (apium...

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Castor Bean Seeds (Ricinus...

1,85 € (SKU: MHS 125)

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<h2 class="">Castor Bean Seeds (Ricinus Communis)</h2> <h2>Price for Package of 15 seeds.</h2> Ricinus communis, the castor bean or castor oil plant, is a species of perennial flowering plant in the spurge family, Euphorbiaceae. It is the sole species in the monotypicgenus, Ricinus, and subtribe, Ricininae. The evolution of castor and its relation to other species are currently being studied using modern genetic tools. It reproduces with a mixed pollination system which favors selfing by geitonogamy but at the same time can be an out-crosser by anemophily (wind pollination) or entomophily (insect pollination). <div> Its seed is the castor bean, which, despite its name, is not a true bean. Castor is indigenous to the southeastern Mediterranean Basin, Eastern Africa, and India, but is widespread throughout tropical regions (and widely grown elsewhere as an ornamental plant).[5] Castor seed is the source of castor oil, which has a wide variety of uses. The seeds contain between 40% and 60% oil that is rich in triglycerides, mainly ricinolein. The seed also contains ricin, a water-soluble toxin, which is also present in lower concentrations throughout the plant. An unrelated plant species, Fatsia japonica (false castor oil plant), is similar in appearance but is from Japan. <h2>Nomenclature</h2> The name Ricinus is a Latin word for tick; the seed is so named because it has markings and a bump at the end that resemble certain ticks. The genus Ricinus [6] also exists in zoology, and designates insects (not ticks) which are parasites of birds; this is possible because the names of animals and plants are governed by different nomenclature codes.[citation needed] The common name "castor oil" probably comes from its use as a replacement for castoreum, a perfume base made from the dried perineal glands of the beaver (castor in Latin).[7]It has another common name, palm of Christ, or Palma Christi, that derives from castor oil's reputed ability to heal wounds and cure ailments. <h2>Description</h2> Ricinus communis can vary greatly in its growth habit and appearance. The variability has been increased by breeders who have selected a range of cultivars for leaf and flower colours, and for oil production. It is a fast-growing, suckering shrub that can reach the size of a small tree, around 12 m (39 ft), but it is not cold hardy. The glossy leaves are 15–45 cm (5.9–17.7 in) long, long-stalked, alternate and palmate with five to twelve deep lobes with coarsely toothed segments. In some varieties they start off dark reddish purple or bronze when young, gradually changing to a dark green, sometimes with a reddish tinge, as they mature. The leaves of some other varieties are green practically from the start, whereas in yet others a pigment masks the green color of all the chlorophyll-bearing parts, leaves, stems and young fruit, so that they remain a dramatic purple-to-reddish-brown throughout the life of the plant. Plants with the dark leaves can be found growing next to those with green leaves, so there is most likely only a single gene controlling the production of the pigment in some varieties.[8] The stems and the spherical, spiny seed capsules also vary in pigmentation. The fruit capsules of some varieties are more showy than the flowers. <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Castor_oil_plant_seeds.jpg/220px-Castor_oil_plant_seeds.jpg" width="220" height="129" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> The green capsule dries and splits into three sections, forcibly ejecting seeds</div> </div> </div> The flowers lack petals and are unisexual (male and female) where both types are borne on the same plant (monoecious) in terminal panicle-like inflorescences of green or, in some varieties, shades of red. The male flowers are numerous, yellowish-green with prominent creamy stamens; the female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are relatively few in number and have prominent red stigmas.[9] The fruit is a spiny, greenish (to reddish-purple) capsule containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the caruncle, which is a type of elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory). <h2>Medicinal uses</h2> Castor oil has many uses in medicine and other applications. An alcoholic extract of the leaf was shown, in lab rats, to protect the liver from damage from certain poisons.[10][11][12] Methanolic extracts of the leaves of Ricinus communis were used in antimicrobial testing against eight pathogenic bacteria in rats and showed antimicrobial properties. The pericarp of Ricinus showed central nervous system effects in mice at low doses. At high doses mice quickly died.[13] A water extract of the root bark showed analgesic activity in rats.[13] Antihistamine and anti-inflammatory properties were found in ethanolic extract of Ricinus communis root bark.[14] <h2>Other uses</h2> Extract of Ricinus communis exhibited acaricidal and insecticidal activities against the adult of Haemaphysalis bispinosa Neumann (Acarina: Ixodidae) and hematophagous fly Hippobosca maculata Leach (Diptera: Hippoboscidae).[15] The Bodo tribals of Bodoland in Assam, India, use the leaves of this plant to feed and rear the larvae of muga and endi silkworms. Castor oil is an effective motor lubricant and has been used in internal combustion engines, including those of World War I airplanes, some racing cars and some model airplanes. It has historically been popular for lubricating two-stroke engines due to high resistance to heat compared to petroleum-based oils. It does not mix well with petroleum products, particularly at low temperatures, but mixes better with the methanol based fuels used in glow model engines. In total-loss-lubrication applications, it tends to leave carbon deposits and varnish within the engine. It has been largely replaced by synthetic oils that are more stable and less toxic. Jewelry is often made of castor beans, particularly necklaces and bracelets.[16] <h2>Habitat, growth and horticultural uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Ricinus_communis4.jpg/220px-Ricinus_communis4.jpg" width="220" height="328" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> In Greece it is hardy enough to grow as a small tree. In northern countries it is grown instead as an annual.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Castor_bean_young_with_teething_leaves.jpg/220px-Castor_bean_young_with_teething_leaves.jpg" width="220" height="146" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Cotyledons (round) and first true leaves (serrated) on a young plant. This plant is about four weeks old.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Ricin_commun.jpg/220px-Ricin_commun.jpg" width="220" height="249" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> young plant</div> </div> </div> Although Ricinus communis is indigenous to the southeastern Mediterranean Basin, Eastern Africa, and India, today it is widespread throughout tropical regions.[5] In areas with a suitable climate, castor establishes itself easily where it can become an invasive plant and can often be found on wasteland. It is also used extensively as a decorative plant in parks and other public areas, particularly as a "dot plant" in traditional bedding schemes. If sown early, under glass, and kept at a temperature of around 20 °C (68 °F) until planted out, the castor oil plant can reach a height of 2–3 metres (6.6–9.8 ft) in a year. In areas prone to frost it is usually shorter, and grown as if it were an annual.[5] However, it can grow well outdoors in cooler climates, at least in southern England, and the leaves do not appear to suffer frost damage in sheltered spots, where it remains evergreen.[citation needed] It was used in Edwardian times in the parks of Toronto, Ontario, Canada. Although not cultivated there, the plant grows wild in Southern California, notably Griffith Park in Los Angeles.[17] <h3>Cultivars</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Leaf_of_Castor_bean_plant.jpg/220px-Leaf_of_Castor_bean_plant.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Leaf</div> </div> </div> Selections have been made by breeders for use as ornamental plants (heights refer to plants grown as annuals) and for commercial production of castor oil.[9] <dl> <dt>Ornamental cultivars</dt> </dl> <ul> <li>'Carmencita' has gained the Royal Horticultural Society's Award of Garden Merit[18][19]</li> <li>'Carmencita Bright Red' has red stems, dark purplish leaves and red seed pods;</li> <li>'Carmencita Pink' has green leaves and pink seed pods</li> <li>'Gibsonii' has red-tinged leaves with reddish veins and bright scarlet seed pods</li> <li>'New Zealand Purple' has plum colored leaves tinged with red, plum colored seed pods turn to red as they ripen <dl> <dd>(All the above grow to around 1.5 metres (4.9 ft) tall as annuals.)[5]</dd> </dl> </li> <li>'Impala' is compact (only 1.2 metres or 3.9 feet tall) with reddish foliage and stems, brightest on the young shoots</li> <li>'Red Spire' is tall (2–3 metres or 6.6–9.8 feet) with red stems and bronze foliage</li> <li>'Zanzibarensis' is also tall (2–3 metres or 6.6–9.8 feet), with large, mid-green leaves (50 centimetres or 20 inches long) that have white midribs[9]</li> </ul> Cultivars for oil production: <ul> <li>'Hale' was launched in the 1970s for the State of Texas.[20] It is short (up to 1.2 m or 3 ft 11 in) and has several racemes</li> <li>'Brigham' is a variety with reduced ricin content adapted for Texas. It grows up to 1.8 m (5 ft 11 in) and has 10% of the ricin content of 'Hale'</li> <li>'BRS Nordestina' was developed by Brazil's Embrapa in 1990 for hand harvest and semi-arid environments</li> <li>'BRS Energia" was developed by Embrapa in 2004 for mechanised or hand harvest</li> <li>'GCH6' was developed by Sardarkrushinagar Dantiwada University, India, 2004: it is resistant to root rot and tolerant to fusarium wilt</li> <li>'GCH5' was developed by Sardarkrushinagar Dantiwada University, 1995. It is resistant to fusarium wilt</li> <li>'Abaro' was developed by the Ethiopian Institute of Agricultural Research's Essential Oils Research Center for hand harvest</li> <li>'Hiruy' was developed by the Ethiopian Institute of Agricultural Research's Melkassa and Wondo Genet Agricultural Research Centers for hand harvest during 2010/2011</li> </ul> <h2>Plant-animal interactions</h2> Ricinus communis is the host plant of the common castor butterfly (Ariadne merione), the eri silkmoth (Samia cynthia ricini), and the castor semi-looper moth (Achaea janata). It is also used as a food plant by the larvae of some other species of Lepidoptera, including Hypercompe hambletoni and the nutmeg (Discestra trifolii). <h2>Allergenic potential</h2> Ricinus is extremely allergenic, and has an OPALS allergy scale rating of 10 out of 10. The plant is also a very strong trigger for asthma, and allergies to Ricinus are commonplace and severe.[21] The castor oil plant produces abundant amounts of very light pollen, which easily become airborne and can be inhaled into the lungs, triggering allergic reactions. The sap of the plant causes skin rashes. Individuals who are allergic to the plant can also develop rashes from merely touching the leaves, flowers, or seeds. These individuals can also have cross-allergic reactions to latex sap from the related Hevea brasiliensis plant.[21] <h2>Toxicity</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Seeds_of_Ricinus_communis.jpg/220px-Seeds_of_Ricinus_communis.jpg" width="220" height="220" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seeds</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article: Ricin</div> The toxicity of raw castor beans is due to the presence of ricin. Although the lethal dose in adults is considered to be four to eight seeds, reports of actual poisoning are relatively rare.[22] According to the Guinness World Records, this is the world's most poisonous common plant.[23] Symptoms of overdosing on ricin, which can include nausea, diarrhea, tachycardia, hypotension and seizures, persist for up to a week. However, the poison can be extracted from castor by concentrating it with a fairly complicated process similar to that used for extracting cyanide from almonds. If ricin is ingested, symptoms may be delayed by up to 36 hours but commonly begin within 2–4 hours. These include a burning sensation in mouth and throat, abdominal pain, purging and bloody diarrhea. Within several days there is severe dehydration, a drop in blood pressure and a decrease in urine. Unless treated, death can be expected to occur within 3–5 days; however, in most cases a full recovery can be made.[24][25] Poisoning occurs when animals, including humans, ingest broken seeds or break the seed by chewing: intact seeds may pass through the digestive tract without releasing the toxin.[24] The toxin provides the castor oil plant with some degree of natural protection from insect pests such as aphids. Ricin has been investigated for its potential use as an insecticide.[26] The castor oil plant is also the source for undecylenic acid, a natural fungicide. Commercially available cold-pressed castor oil is not toxic to humans in normal doses, either internal or externally.[27] <h2>Chemistry</h2> Three terpenoids and a tocopherol-related compound have been found in the aerial parts of Ricinus. Compounds named (3E,7Z,11E)-19-hydroxycasba-3,7,11-trien-5-one, 6α-hydroxy-10β-methoxy-7α,8α-epoxy-5-oxocasbane-20,10-olide, 15α-hydroxylup-20(29)-en-3-one, and (2R,4aR,8aR)-3,4,4a,8a-tetrahydro-4a-hydroxy-2,6,7,8a-tetramethyl-2-(4,8, 12-trimethyltridecyl)-2H-chromene-5,8-dione were isolated from the methanol extracts of Ricinus communis by chromatographic methods.[28] Partitioned h-hexane fraction of Ricinus root methanol extract resulted in enrichment of two triterpenes: lupeol and urs-6-ene-3,16-dione (erandone). Crude methanolic extract, enriched n-hexane fraction and isolates at doses 100 mg/kg p.o. exhibited significant (P < 0.001) anti-inflammatory activity in carrageenan-induced hind paw oedema model.[29] <h2>Modern commercial usage</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/2006castor_oil_seed.PNG/220px-2006castor_oil_seed.PNG" width="220" height="96" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seed output in 2006</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Castor_bean_in_distubred_area.jpg/220px-Castor_bean_in_distubred_area.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Plant in disturbed area</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article: Castor oil</div> Global castor seed production is around two million tons per year. Leading producing areas are India (with over three-quarters of the global yield), China and Mozambique, and it is widely grown as a crop in Ethiopia. There are several active breeding programmes. <div></div> <h3>Production</h3> <table border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align="left"> <tbody> <tr> <th colspan="5">Top ten castor oil seed producers – 2013</th> </tr> <tr> <th width="25%" bgcolor="#ddddff">Country</th> <th width="15%" bgcolor="#ddddff">Production (Tonnes)</th> <th width="10%" bgcolor="#ddddff">Footnote</th> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/23px-Flag_of_India.svg.png" width="23" height="15" class="thumbborder" /> India</td> <td align="right">1,744,000</td> <td align="right"></td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" width="23" height="15" class="thumbborder" /> People's Republic of China</td> <td align="right">60,000</td> <td align="right">*</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Flag_of_Mozambique.svg/23px-Flag_of_Mozambique.svg.png" width="23" height="15" class="thumbborder" /> Mozambique</td> <td align="right">60,000</td> <td align="right">F</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/23px-Flag_of_Ethiopia.svg.png" width="23" height="12" class="thumbborder" /> Ethiopia</td> <td align="right">13,000</td> <td align="right">*</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder" /> Thailand</td> <td align="right">12,000</td> <td align="right">*</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder" /> Brazil</td> <td align="right">11,953</td> <td align="right"></td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Flag_of_Paraguay.svg/23px-Flag_of_Paraguay.svg.png" width="23" height="13" class="thumbborder" /> Paraguay</td> <td align="right">11,000</td> <td align="right">*</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Flag_of_South_Africa.svg/23px-Flag_of_South_Africa.svg.png" width="23" height="15" class="thumbborder" /> South Africa</td> <td align="right">6,200</td> <td align="right">F</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Flag_of_Pakistan.svg/23px-Flag_of_Pakistan.svg.png" width="23" height="15" class="thumbborder" /> Pakistan</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/23px-Flag_of_Vietnam.svg.png" width="23" height="15" class="thumbborder" /> Vietnam</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td bgcolor="#cccccc"> World</td> <td bgcolor="#cccccc" align="right">1,854,775</td> <td bgcolor="#cccccc" align="right">A</td> </tr> <tr> <td colspan="5">No symbol = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division </td> </tr> </tbody> </table> <div></div> <h3>Other modern uses</h3> <ul> <li>Whether natural, blended, or chemically altered, castor oil still has many uses. For example, it remains of commercial importance as a non-freezing, antimicrobial, pressure-resistant lubricant for special purposes, either of latex or metals, or as a lubricating component of fuels.[30]</li> <li>Castor products are sources of various chemical feedstocks.[31]</li> <li>In Brazil, castor oil (locally known as mamona oil) is a raw material for some varieties of biodiesel.</li> <li>In rural areas, the abundant seeds are used by children for slingshot balls, as they have the right weight, size, and hardness.</li> <li>Because castor seeds are attractively patterned, they are popular in low-cost personal adornments, such as non-durable necklaces and bracelets.</li> <li>Castor oil has long been used on the skin to prevent dryness. Either purified or processed, it still is a component of many cosmetics.</li> <li>The high percentage of ricinoleic acid residues in castor oil and its derivatives, inhibits many microbes, whether viral, bacterial or fungal. They accordingly are useful components of many ointments and similar preparations.</li> <li>Castor oil is the major raw material for polyglycerol polyricinoleate, a modifier that improves the flow characteristics of cocoa butter in the manufacture of chocolate bars, and thereby the costs.</li> <li>Castor oil is used in the USA to repel moles and voles for lawn care.</li> </ul> <h2>Historical usage</h2> Castor seeds have been found in Egyptian tombs dating back to 4000 BC; the slow-burning oil was mostly used to fuel lamps. Herodotus and other Greek travellers noted the use of castor seed oil for lighting, body ointments, and improving hair growth and texture. Cleopatra is reputed to have used it to brighten the whites of her eyes. The Ebers Papyrus is an ancient Egyptian medical treatise believed to date from 1552 BC. Translated in 1872, it describes castor oil as a laxative.[32] The use of castor bean oil (eranda) in India has been documented since 2000 BC in lamps and in local medicine as a laxative, purgative, and cathartic in Unani, Ayurvedic, siddha and other ethnomedical systems. Traditional Ayurvedic and siddha medicine considers castor oil the king of medicinals for curing arthritic diseases. It is regularly given to children orally, for de-worming.[citation needed] The ancient Romans had a variety of medicinal/cosmetic uses for both the seeds and the leaves of Ricinus communis. The naturalist Pliny the Elder cited the poisonous qualities of the seeds, but mentioned that they could be used to form wicks for oil lamps (possibly if crushed together), and the oil for use as a laxative and lamp oil.[33] He also recommends the use of the leaves as follows: <blockquote class="templatequote"> "The leaves are applied topically with vinegar for erysipelas, and fresh-gathered, they are used by themselves for diseases of the mamillæ [breasts] and de- fluxions; a decoction of them in wine, with polentaand saffron, is good for inflammations of various kinds. Boiled by themselves, and applied to the face for three successive days, they improve the complexion."[34] </blockquote> In Haiti it is called maskreti,[35] where the plant is turned into a red oil that is then given to newborns as a purgative to cleanse the insides of their first stools.[36] Castor seed and its oil have also been used in China for centuries, mainly prescribed in local medicine for internal use or use in dressings. Castor oil was used as an instrument of coercion by the paramilitary Blackshirts under the regime of Italian dictator Benito Mussolini, as well as by the Spanish Civil Guard in Francoist Spain. Dissidents and regime opponents were forced to ingest the oil in large amounts, triggering severe diarrhea and dehydration, which could ultimately cause death. This punishment method was originally thought of by Gabriele D'Annunzio, the Italian poet and Fascist supporter, during the First World War. (See also: Castor oil's use as a means of intimidation in Fascist Italy) </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 125 (4.5g)

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Pokeweed, Poke Sallet Seeds...

2,25 € (SKU: V 75)

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<h2>Pokeweed, Poke Sallet Seeds (Phytolacca Americana)</h2> <h2>Price for Package of 10 seeds.</h2> Phytolacca americana, also known as American pokeweed, pokeweed, poke sallet, or poke salad, is a poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae growing up to 8 ft (2.4m) in height. It has simple leaves on green to red or purplish stems and a large white taproot. The flowers are green to white, followed by purple to almost black berries which are a food source for songbirds such as gray catbird, northern mockingbird, northern cardinal, and brown thrasher, as well as other birds and some small animals (i.e., to species that are unaffected by its mammalian toxins). <div> Pokeweed is native to eastern North America, the Midwest, and the Gulf Coast, with more scattered populations in the far West. It is also naturalized in parts of Europe and Asia. It is considered a pest species by farmers.[not verified in body] Additionally, pokeweed poses a danger to human and animal populations via poisoning; with toxicity levels increasing as the plant matures, and with poisonous fruit. The young leaves can be made edible by proper cooking. It is used as an ornamental in horticulture, and it provokes interest for the variety of its natural products (toxins and other classes), for its ecological role, its historical role in traditional medicine, and for some utility in biomedical research (e.g., in studies of pokeweed mitogen). In the wild, it is easily found growing in pastures, recently cleared areas, and woodland openings, edge habitats such as along fencerows, and in wastelands. <h2>General description</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Pokeberries.png/220px-Pokeberries.png" width="220" height="147" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Pokeweed berries</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Mature Pokeweed.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Mature_Pokeweed.jpg/220px-Mature_Pokeweed.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> </div> </div> </div> Pokeweed is a member of the Phytolaccaceae, or broader pokeweed family, and is a native herbaceous perennial plant, that is large, growing up to 8 feet (2 meters) in height. One to several branches grow from the crown of a thick, white, fleshy taproot, each a "stout, smooth, green to somewhat purplish stem;" with simple, entire leaves with long petioles alternately arranged along the stem. Pokeweeds reproduce only by their seeds (large glossy black, and lens-shaped), contained in a fleshy, 10-celled, purple-to-near-black berry with crimson juice. The flowers are perfect, radially symmetric, white or green, with 4-5 sepals and no petals. The flowers develop in elongated clusters termed racemes. The seeds have a long viability and can germinate after many years in the soil. Birds are unaffected by the natural chemicals contained in the berries (see below), and eat them, dispersing the seeds. Seed are also found in commercial seed (e.g., vegetable seed packets). The berries are reported to be a good food source for songbirds and other bird species and small animals unaffected by its toxins. Distribution via birds is thought to account for the appearance of isolated plants in areas that had otherwise not been populated by pokeweed. <h2>Names</h2> P. americana or pokeweed is known as pokeberry, poke root, Virginia poke (or simply poke), pigeonberry, inkberry, redweed or red ink plant. When used in Chinese medicine, it is called chuíxù shānglù(垂序商陸). The plant and its properly-cooked leaves are also called poke sallet or more commonly poke salad, sometimes spelled polk salad. <h2>Toxicity, poisoning and mortality</h2> All parts of the plant are toxic and pose risks to human and mammalian health. In summary, the poisonous principles are found in highest concentrations in the rootstock, then in leaves and stems and then in the ripe fruit. The plant generally gets more toxic with maturity, with the exception of the berries (which have significant toxicity even while green). Children may be attracted by clusters of berries. Ohio Agricultural Research and Development Center (OARDC) note that <blockquote class="templatequote"> Children are most frequently poisoned by eating raw berries. Infants are especially sensitive and have died from eating only a few raw berries. Adults have been poisoned, sometimes fatally, by eating improperly prepared leaves and shoots, especially if part of the root is harvested with the shoot, and by mistaking the root for an edible tuber. Research with humans has also shown that common pokeweed can cause mutations (possibly leading to cancer) and birth defects. Since the juice of pokeweed can be absorbed through the skin, contact of plant parts with bare skin should be avoided. </blockquote> Pokeweed is to be avoided during pregnancy and children consuming even one berry may require emergency treatment. The plant sap can cause dermatitis in sensitive people. Birds are apparently immune to this poison. The plant is not palatable to animals and is avoided unless little else is available, or if it is in contaminated hay, but horses, sheep and cattle have been poisoned by eating fresh leaves or green fodder, and pigs have been poisoned by eating the roots. Human deaths resulting from pokeweed consumption are uncommon, but cases of emesis and catharsis are known,[citation needed] and a child who consumed crushed seeds in a juice is reported to have died.[citation needed] If death occurs, it is usually due to respiratory paralysis. Historically, pokeweed poisonings were common in eastern North America during the 19th century, especially from the use of tinctures as antirheumatic preparations and from ingestion of berries and roots that were mistaken for parsnip, Jerusalem artichoke, or horseradish. <h3>Symptoms and response to poisoning</h3> Owen states: <blockquote class="templatequote"> If taken internally, pokeweed is a slow acting but a violent emetic. Vomiting usually starts about 2 hours after the plant or parts of it have been eaten. Severe cases of poisoning result in purging, spasms, and sometimes convulsions. If death occurs, it is usually due to paralysis of the respiratory organs. Cases of animal or human poisoning should be handled by a veterinarian or a physician. </blockquote> The OARDC staff scientists note that immediate and subsequent symptoms of poisoning from pokeweed include "a burning sensation in the mouth, salivation, gastrointestinal cramps, and vomiting and bloody diarrhea", and that depending upon the amount consumed, more severe symptoms can occur, including "anemia, altered heart rate and respiration, convulsions and death from respiratory failure."[10] If only small quantities of the plant or its extracts are ingested, people and animals may recover within one to two days.[10][16] <h2>Habitat and range</h2> Pokeweed is native to eastern North America, the Midwest, the Gulf Coast, and the West coast states of the USA.[17] <h2>Morphology</h2> <table class="box-Refimprove_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39" /></div> </td> <td class="mbox-text"></td> </tr> </tbody> </table> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Phytolacca_americana_cluster_-_single.jpg/220px-Phytolacca_americana_cluster_-_single.jpg" width="220" height="391" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> A cluster of Pokeweed berries</div> </div> </div> Plant Type: Perennial herbaceous plant which can reach a height of 10 feet (3 meters), but is usually 4 ft (1.2 m) to 6 ft (2 m). However, the plant must be a few years old before the root grows large enough to support this size. The stem is often red as the plant matures. There is an upright, erect central stem early in the season, which changes to a spreading, horizontal form later in the season with the weight of the berries. Plant dies back to roots each winter. Stem has a chambered pith. Leaves: The leaves are alternate with coarse texture with moderate porosity. Leaves can reach sixteen inches in length. Each leaf is entire. Leaves are medium green and smooth with what some characterize as an unpleasant odor. Flowers: The flowers have 5 regular parts with upright stamens and are up to 0.2 inches (5 mm) wide. They have white petal-like sepals without true petals, on white pedicels and peduncles in an upright or drooping raceme, which darken as the plant fruits. Blooms first appear in early summer and continue into early fall. Fruit: A shiny dark purple berry held in racemose clusters on pink pedicels with a pink peduncle. Pedicels without berries have a distinctive rounded five part calyx. Fruits are round with a flat indented top and bottom. Immature berries are green, turning white and then blackish purple. Root: Thick central taproot which grows deep and spreads horizontally. Rapid growth. Tan cortex, white pulp, moderate number of rootlets. Transversely cut root slices show concentric rings. No nitrogen fixation ability.[6][not in citation given][14] <h2>Natural products</h2> Various sources discuss notable chemical constituents of the plant. Owen of Iowa State University notes that the "entire pokeweed plant contains a poisonous substance similar to saponin" and that the "alkaloid phytolaccine also occurs in small amounts." Heller at the National Library of Medicine notes the two natural products, the alkaloid phytolaccatoxin and phytolaccagenin, as contributing to human poisoning. The Canadian Poisonous Plants Information System echoes the information about phytolaccine and phytolaccatoxin. Other toxic components include triterpene saponins based on the triterpene genins, phytolaccagenin as noted, and jaligonic acid, phytolaccagenic acid (phytolaccinic acid), esculentic acid, and pokeberrygenin,[19] and phytolaccasides A, B, D, E, and G, and phytolaccasaponins B, E, and G. Triterpene saponins isolated from the berries of pokeweed uncharacterized as to toxicity include esculentoside E; and phytolaccasides C and F, and oleanolic acid, and 3-oxo-30-carbomethoxy-23-norolean-12-en-28-oic acid.[19] Triterpene alcohols isolated include α-spinasterol and its glucoside, α-spinasteryl-β-D-glucoside, and a palmityl-derivative, 6-palmytityl-α-spinasteryl-6-D-glucoside, as well as a similarly functionalized stigmasterolderivative, 6-palmityl-Δ7-stigmasterol-Δ-D-glucoside. Other than starch and various tannins, other small molecule natural products isolated from pokeweed include canthomicrol, astragalin, and caryophyllene. Seeds contain the phenolic aldehyde caffeic aldehyde. Proteins of interest include various lectins, protein PAP-R, and pokeweed mitogen (PWM),[citation needed] as well as a toxic glycoprotein. <h2>Uses</h2> <h3>Horticultural and ecological utility</h3> Pokeweed berries are reported to be a good food source for songbirds such as gray catbird (Dumetella carolinensis), northern mockingbird (Mimus polyglottos), northern cardinal (Cardinalis cardinals), brown thrasher(Toxostoma rufum), other bird species including mourning dove (Zenaida macroura), and cedar waxwing (Bombycilla cedrorum). Small mammals apparently tolerant of its toxins include raccoon, opossum, red and gray fox, and the white-footed mouse. Pokeweed is used as a sometime food source by the larvae of some Lepidoptera species, including the giant leopard moth (Hypercompe scribonia). Some pokeweeds are grown as ornamental plants, mainly for their attractive berries. A number of cultivars have been selected for larger fruit panicles. <h3>Folk and alternative medicine</h3> Owen notes that "Indians and early settlers used the root in poultices and certain drugs for skin diseases and rheumatism." The late 19th century herbal, the King's American Dispensatory, describes various folk medical uses that led individuals to ingest pokeberry products. Phytolacca extract was advertised as a prescription weight loss drug in the 1890s. Pokeweed is promoted in alternative medicine as a dietary supplement that can treat a wide range of maladies including mumps, arthritis and various skin conditions.[28] While pokeweed has been subject to laboratory research, there is no medical evidence that it has any beneficial effect on human health. <h3>Food uses</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Woman_preparing_poke_salad.jpg/220px-Woman_preparing_poke_salad.jpg" width="220" height="285" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Woman preparing poke salad</div> </div> </div> Poke is a traditional southern Appalachian food. The leaves and stems of very young plants can both be eaten, but must be cooked, usually boiled three times in fresh water each time. The leaves have a taste similar to spinach; the stems taste similar to asparagus. To prepare stems, harvest young stalks prior to chambered pith formation, carefully peel the purple skin away, then chop the stalk up and fry in meal like okra. A typical recipe for preparation of pokeweed leaves is to remove the leaves from the plant, rinse the leaves in cool water, bring the leaves to a rolling boil in a large pot about 20 minutes, pour the leaves into a sieve (discarding the cooking water), rinse them in cool water, repeat the boiling and the rinsing at least two more times, panfry the leaves in bacon grease for a couple of minutes, add bacon, and salt & pepper to taste. The root is never eaten and cannot be made edible, but a late 19th century herbal, the King's American Dispensatory, describes various folk medical uses that led individuals to ingest pokeberry products, and festivals still celebrate the plant's use in its historical food preparations (see below). <h3>Other uses</h3> Plant toxins from Phytolacca are being explored as a means to control zebra mussels. The toxic extract of pokeweed berries can be processed to yield a red ink or dye. During the middle of the 19th century wine often was coloured with juice from pokeberries. </div> <div></div> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 1-1,5 months in moist sowing mix at 2-5 ° C refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 5-12ºC (41-53ºF) </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> until it germinates </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div>

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