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Yard Long Bean, Snake Bean, Chinese Long Bean Seeds 2.75 - 3

Yard Long Bean, Snake Bean,...

Cena 2,25 € (SKU: VE 79 (1.9g))
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8"><h2><strong>Yard Long Bean, Snake Bean, Chinese Long Bean Seeds</strong></h2><h2><span style="color: #ff0000;" data-mce-style="color: #ff0000;" class="n1ed--selected"><strong>Price for Package of 10-15 (1,9g) seeds.</strong></span></h2><p><strong style="font-size: 14px;" data-mce-style="font-size: 14px;">Yard Long Bean also known as Snake Bean, Asparagus Bean or Chinese Long Bean produces long, thin round bean pods with a slightly sweet taste. The pods can grow up to 100cm long but are at their best picked when about 30cm long and the thickness of a pencil, then they will be tender and sweet rather than tough.</strong></p><p>Yard Long Beans are best grown under the protection of a polytunnel/greenhouse in the UK although they can be grown outside in a long hot summer. It is a climbing bean that can reach 2m tall so will need a frame or wigwam of poles to climb up and tied to as with Runner beans or French Beans.</p><p>Yard Long Bean produces pretty delicate purple flowers and the pods hang down in pairs. To keep them producing beans, regularly pick and use the bean fresh within 1-2 days. They are a very productive plant given the protection of a greenhouse and lots of heat although can be held back if a little cold.</p><p>Yard Long Beans are a staple of South East Asian/Thailand cuisine but are also used in Hindi (Chori) and Caribbean (bora) cooking. They can be steamed or stir-fried and are great in curries. Cut the pods into 10cm lengths and treat like French Beans. If any of the pods are allowed to mature, the beans in the pods can be shelled, dried and kept in an airtight container for use in soups and stews etc. The beans will require soaking overnight in water and boiling vigorously for 10 minutes before simmering until tender so as to destroy any toxins as with most pulses.</p><p>Yard Long Bean is an unusual bean that is well worth growing, but to get the best pick young and tender and use fresh but perhaps allow a couple to grow on have a competition to try growing the longest pod. It’s a bean feast!</p><p><br></p><div><span style="font-size: 10pt; color: #0000ff;" data-mce-style="font-size: 10pt; color: #0000ff;"><strong><span contenteditable="false" data-mce-object="iframe" class="mce-preview-object mce-object-iframe" data-mce-p-class="embed-responsive-item" data-mce-p-frameborder="0" data-mce-p-src="https://www.youtube.com/embed/CyDsxnUGO90?rel=0&amp;hd=1" data-mce-html="%A0"><div class="n1ed_cover" data-cke-hidden-sel="true" contenteditable="false" style="z-index:200;left:0px;top:0px;width:640px;height:385px"></div><iframe src="https://www.youtube.com/embed/CyDsxnUGO90?rel=0&amp;hd=1" class="embed-responsive-item" width="640" height="385" frameborder="0"></iframe><span class="mce-shim"></span></span></strong></span></div>
VE 79 (1.9g)
Yard Long Bean, Snake Bean, Chinese Long Bean Seeds 2.75 - 3
Climbing French Bean Seeds...

Climbing French Bean Seeds...

Cena 1,80 € (SKU: VE 7 (8g))
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5/ 5
<h2 class=""><strong>Climbing French Bean Seeds&nbsp;'Borlotto'</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 15 (8g) seeds.</strong></span></h2> <div>This variety of Climbing Beans has flat Red and Green pods. They can be used whole like Runner Beans or shelled to give dry beans. When cooked the Pods loose the Red colouration and are a pure Green. For dry beans the pods should be left on the plant until they are similar in colour to the picture with this listing. Whole pods for cooking should be taken when the pods are have developed the red markings but the outer skin has not hardened.&nbsp;</div> <h3>Cultivation</h3> <div>Sow the seeds from Feb (under glass) until April</div> <div>Min Germination temp 16 deg C</div> <div>Begin planting out in May once all risk of frost has passed.</div> <div>A well cultivated free draining moist soil suits the plants best.</div> <div>The addition of some well rotted manure prior to planting out will encourage the plants.</div> <div>A fortnightly feed with a 'Tomato' based liquid feed will help to improve harvest.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 7 (8g)
Climbing French Bean Seeds 'Borlotto'
Runner Bean Cosse Violet Seeds

Runner Bean Cosse Violet Seeds

Cena 2,50 € (SKU: VE 6 (7g))
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5/ 5
<h2><span style="text-decoration:underline;"><em><strong>Climbing French Bean Cosse Violet Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h3> <div>1868 (Vilmorin). "Plant of free vigorous growth, pods 6 to 8 inches long, twisted, of a deeppurplish blue colour. A very heavy cropper; very striking on account of the colour of its pods. A good edible-podded variety and very tender. The pods lose the purple colour on being cooked and become as green as others. Proceedings of the RHS 1895.</div>
VE 6 (7g)
Runner Bean Cosse Violet Seeds

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Magic Growing Message Beans Seeds 1.55 - 6

Magic Growing Message Beans...

Cena 1,55 € (SKU: P 1)
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5/ 5
<h2><span style="font-size: 14pt;"><strong>Magic Growing Message Beans Seeds</strong></span></h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 1 seeds.</strong></span></h2> <div>This Magic bean is used for Gift Mesages. on one side there is word ' ? ', at the other side there is word ' ? ' . It's easy to plant the seeds as well: get some soil from your garden and put the bean in a small pot, then, occassionally water the soil to moisturize the bean and just wait. Keeping the environmental temperature between 18 and 25 degrees celsius (that's between 64'F and 77'F) helps ensure a successful growth. After 3 to 7 days, you will see the sprout of the seeds. And soon after that you will see a little green plant showing your message to the receiver. It's an unique live gift!</div> <div>How to show your love with your sweet?</div> <div>To plant one or more magic bean with word 'I love you' and your love will embed to the green seeds.</div> <div>More words are as below:</div> <div>Miss you, Happy birthday, Good Luck, My angel, Kiss you,Honey,Happ new year,Only you.</div>
P 1 IKY
Magic Growing Message Beans Seeds 1.55 - 6
Navy beans Seeds 1.95 - 1

Navy beans Seeds

Cena 1,95 € (SKU: VE 80 (7,5g))
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Navy beans Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 40 seeds.</strong></span></h2> <p>Navy beans are not navy in color. In fact, they are small white beans. Why call them navy beans? Navy beans were named as such because they were a staple food in the United States Navy during the early 20th century. Navy beans and other dried beans are known as Phaseolus vulgaris and are referred to as “common beans” because they all come from a common bean ancestor that originated in Peru. Navy beans are about the size of a pea, mild in flavor and one of 13,000 species in the family of legumes. They can be found canned and dried in bulk or prepackaged. The United States Navy was no doubt looking for a low cost.</p> <p>Navy beans can sometimes be found under the name French navy bean or, more commonly, Michigan pea bean.</p> <p>The Navy bean is one of the best cooking beans around. Great flavor and taste. A small, delicious, white bean that can be used in soup or for baking. Will not “mush up” when cooked. Great bean for cooking and offers great flavor. The plant is about 60 centimeters high and resistant to beans' diseases.</p> <p>Pods are about 12 cm long with 5-6 beans inside. Navy beans typically require between 85-90 days of growth before harvesting</p> <h3><strong>Growing Guide</strong></h3> <h3><strong>GROWING NOTES</strong></h3> <p>Beans generally do not respond well to transplanting, and are usually direct sown around or just after the last spring frost. The most important point about growing beans is not to plant them too early. They will rot in cool, damp soil. Even so, many beans require a long growing season of 80 days or more. To get an earlier start, you can put down black plastic, to warm the soil.</p> <p>Most beans should be sown with the eye of the been facing downward, 1-2" deep, approximately 4-6" apart, with 24" or more between rows. The ideal site will be sunny, well-drained, moderately fertile, and slightly acidic (pH 6.0-7.0). Additionally, bean plants should be well-ventilated to promote proper development and deter mildew or mold that can trouble plants. Beans should not be grown in the same spot more than once every four years, and can be mutually beneficial with corn, strawberries and cucumber. Avoid planting beans near onion or fennel.</p> <p>Plant bush beans in either rows or blocks, with 4-6 inches between each seed. Plant the seeds 1-2 inches deep and be sure to water the soil immediately and regularly, until it sprouts. Pole beans will need some type of support to grow on. Be sure the trellis, teepee, fence or whatever is in place before you seed. Plant seeds at a rate of about 3-6 seeds per teepee or every 6 inches apart.</p> <h3><strong>MAINTAINING</strong></h3> <p>When watering, try to avoid getting the leaves wet as this can promote fungus or other damaging conditions that beans can be susceptible to. Most types of beans are somewhat drought resistant, but check the surface of the soil frequently and water when the top layer has become dried out.</p> <p>Once established, beans generally will not require fertilizing and will generate their own nitrogen. However, if the leaves of young plants are pale this is an indication of nitrogen deficiency and starts can be fertilized with with fish emulsion or other natural nitrogen rich fertilizer.</p> <p>Bush beans begin producing before pole beans and often come in all at</p> <p>once. Staggered planting, every 2 weeks, will keep your bush beans going longer. Pole beans need time to grow their vines, before they start setting beans. The pole bean crop will continue to produce for a month or two.</p> <p>Pole beans may need some initial help in climbing. Keep the bean plants well watered. Mulch helps keep their shallow roots moist. Long producing pole beans will benefit from a feeding or a side dressing of compost or manure about half way through their growing season.</p> <h3><strong>Harvesting Guide</strong></h3> <h3><strong>HARVESTING</strong></h3> <p>Harvesting beans is an ongoing process. You can start to harvest anytime, but gardeners usually wait until the beans begin to firm up and can be snapped. They are generally about as think as a pencil then. Don't wait too long, because beans can become overgrown and tough almost overnight. Harvest by gently pulling each bean from the vine or by snapping off the vine end, if you are going to be using the beans right away.</p> <p>Depending on whether the bean is a snap, shell, or dry variety will impact when and how the bean should be harvested.</p> <p> </p> <p>Snap beans are harvested while the pod and enclosed seeds are still relatively immature. Compared to the other two types of beans, snap beans have the smallest window for an ideal crop. Beans that are harvested too early will not develop the proper flavor and texture. On the other hand, beans that are allowed to develop on the plant too long will be tough and somewhat unpalatable. Perhaps the best simple indicator for snap beans is the diameter of the pods. Generally, most varieties will yield the best snap beans with a diameter between ⅛-1/4". Maybe the best way to determine suitability for harvest is to sample a pod or two before making a complete harvest. It is worth noting that many varieties of snap beans that are allowed to develop completely also make good dry beans.</p> <p> </p> <p>Shell beans are harvested at a later time than snap beans, once the pods have started to fill out and the enclosed seeds developing inside are apparent. Beans of such varieties are removed from pods and are often eaten fresh, but are sometimes dried.</p> <p> </p> <p>Dry beans are not harvested until the pods and enclosed seeds have reached complete maturity, and will often require threshing to remove extraneous pod material. When growing dry beans, it is especially important that growing plants have plenty of space and ventilation so that pods will dry out. If experiencing a spell of rain late in the season once pods have matured, plants can be removed from ground and hung upside down indoors to allow dessication to continue.</p> <h3><strong>SAVING SEEDS</strong></h3> <p>It is a suggested that you earmark a couple of plants at the beginning of the season for seed saving. Don't pick ANY pods from them to eat - just pick the crisp brown pods at the end of the season. Don't feed them, or water them unless it is very dry - as this can encourage leafy growth rather than pod development. There is no point in picking green pods as the seeds are not mature enough at this stage.</p> <p> </p> <p>Did you know you can save the roots, overwinter in a frost-free place, and replant next year? Runner beans are perennial, but are frost sensitive, so die back in our climate. However, if the roots are dug up and kept in suitable conditions, the plants often get away early and crop faster. If you grow a lot of beans, this may not be a practical option, but you could try it with one or two plants perhaps. Store the roots in a frost-free place, buried in slightly moist sand or leafmould, or something similar.</p> </body> </html>
VE 80 (7,5g)
Navy beans Seeds 1.95 - 1

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Odrůda z Japonska

Japanese Giant White Sword...

Japanese Giant White Sword...

Cena 4,95 € (SKU: VE 228)
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5/ 5
<h2><strong>Japanese Giant White Sword Bean seeds "Shironata Mame" (Canavalia gladiata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><strong>Japanese variety "Shironata Mame"! </strong>This tropical Japanese cultivated bean is only harvested when the pods are young and tender. The dense, glossy green pods are flat, have a ridged edge, and taste like snap beans. Large vines grow quickly and should be trellised.</p> <p><strong>WIKIPEDIA:</strong></p> <p>Canavalia gladiata, usually called sword bean, is a domesticated plant species in the legume (Fabaceae). The legume is a used as a vegetable in interiors of central and south central India, though not commercially farmed. In Telugu it is called chamma kaya also called Tammi kaya. In Tamil it is called valavaraik-kay or valavaran-gai which means, the vegetable that looks like a sword. In Khmer, it is called sânndaèk triës (សណ្តែកទ្រៀស). The fruits are eaten as a vegetable in Africa and Asia.</p> <p>We will send you seeds with the beautiful message of our choice as a gift.</p>
VE 228 (3 S)
Japanese Giant White Sword Bean seeds "Shironata Mame"
Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus) 1.85 - 1

Indian Pea, Blue Sweet Pea...

Cena 1,55 € (SKU: VE 46 (5,5g))
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5/ 5
<h2 class=""><strong>Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 (5,5g) seeds.</strong></span></h2> <p>Lathyrus sativus, also known as grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch, is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa.[4] It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonged period.</p> <h3><strong>Cultivation</strong></h3> <p>Lathyrus sativus grows best where the average temperature is 10–25 °C and average rainfall is 400–650 mm (16–26 in) per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods,[3] but grows best in moist soils. It tolerates a range of soil types from light sandy through loamy to heavy clay, and acid, neutral, or alkaline soils. It does not tolerate shade.</p> <h3><strong>Uses</strong></h3> <p>Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the central part of the country, and is steadily declining.</p> <p>Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta.[6] Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan in which it was cooked, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue.</p> <p>Due to its toxicity, it is forbidden in Spain since 1967 for human consumption. It can be sold as animal feed but it cannot be displayed near other flours valid for human consumption (BOE-2484/1967. September 21st. Paragraphs 3.18.09 a and b and 5.36.16 b)</p> <p>Grass pea flour is exceedingly difficult to obtain outside of Castilla-La Mancha, especially in its pure form. Commercially available almorta flour is mixed with wheat flour because grass peas are toxic if consumed in significantly large quantities for prolonged periods of time.</p> <p>The town of Alvaiázere in Portugal dedicates a festival lasting several days to dishes featuring the pulse. Alvaiázere calls itself the capital of Chícharo, the name of this pulse in Portuguese.</p> <p>Immature seeds can be eaten like green peas. L. sativus needs soaking and thorough cooking to reduce toxins.</p> <p>The leaves and stem are cooked and eaten as chana saga (Odia: ଚଣା ଶାଗ) in parts of Odisha, India.</p> <p><strong>Seed ODAP characteristics</strong></p> <p>Like other grain legumes, L. sativus produces a high-protein seed. The seeds also contain variable amounts of a neurotoxic amino acid β-N-oxalyl-L-α,β-diaminopropionic acid (ODAP).[7][8] ODAP is considered the cause of the disease neurolathyrism, a neurodegenerative disease that causes paralysis of the lower body: emaciation of gluteal muscle (buttocks).[3] The disease has been seen to occur after famines in Europe (France, Spain, Germany), North Africa, and South Asia, and is still prevalent in Eritrea, Ethiopia, and Afghanistan (panhandle) when Lathyrus seed is the exclusive or main source of nutrients for extended periods. ODAP concentration increases in plants grown under stressful conditions, compounding the problem.</p> <p>The crop is harmless to humans in small quantities, but eating it as a major part of the diet over a three-month period can cause permanent paralysis below the knees in adults and brain damage in children, a disorder known as lathyrism.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 46 (5,5g)
Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus) 1.85 - 1
Butterfly Pea, Blue Pea Vine Seeds 2.65 - 6

Butterfly Pea, Blue Pea...

Cena 2,65 € (SKU: VE 121)
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5/ 5
<h2 class=""><strong>Butterfly Pea, Blue Pea Vine Seeds (Clitoria ternatea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the Fabaceae family. The flowers of this vine have the shape of human female genitals, hence the Latin name of the genus "Clitoria", from "clitoris". (Synonyms: Clitoris principissae.)</p> <p>This plant is native to tropical equatorial Asia (Indonesia and Malaysia), but has been introduced to Africa, Australia and America.</p> <p>It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers.</p> <p>The fruits are 5–7 cm (2.0–2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender.</p> <p>It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form, therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.</p> <h2><strong><em>Uses</em></strong></h2> <h2><strong>Food</strong></h2> <p>In Southeast Asia the flower is used as a natural food colouring. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu. In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple.</p> <h2><strong>Traditional medicine</strong></h2> <p>In traditional Ayurvedic medicine, it is ascribed various qualities including memory enhancing, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing, and sedative properties. In traditional Chinese medicine, due to its appearance similar to the female reproductive organ, and consistent with the Western concept of the doctrine of signatures, the plant has been ascribed properties affecting this organ.</p> <p>&nbsp;</p> <p><strong>Chemical constituents</strong></p> <p>Chemical compounds isolated from C. ternatea include various triterpenoids, flavonol glycosides, anthocyanins and steroids. Peptides known as cliotides have been isolated from the heat-stable fraction of C. ternatea extract.</p> <h2>Growing Requirements for Butterfly Peas</h2> <p>Unfortunately, Butterfly Pea plants are only hardy in USDA zones 10-11, but because they are such fast growers they are often grown as an annual plant in colder regions.</p> <p>Butterfly Peas prefer to be grown in full sun but they will tolerate light shade.</p> <p>These are very drought tolerant plants, but they should be watered regularly for the best results.</p> <p>Never over water Butterfly Peas!</p> <p>Pinch regularly to induce bushiness.</p> <p>Butterfly Pea seed pods are edible and tasty.</p> <h2>Growing Butterfly Pea Vines from Seed</h2> <p>The seeds of the Butterfly Pea should be nicked or filed, then soaked overnight in room temperature water before planting.</p> <p>They can be sown directly in the garden with 3-4 inch spacing when the soil warms in the spring.</p> <p>Start seeds indoors 12 weeks before the warm weather arrives, maintaining a temperature within the growing medium of 70°-75° F.</p> <p>Germination takes 15-20 days.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h2 align="center"><strong>Sowing Instructions</strong></h2> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Propagation:</strong></p> </td> <td valign="top"> <p align="center">Seeds</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Pretreat:</strong></p> </td> <td valign="top"> <p align="center">Carefully scarify seeds with a knife, or roughen with sandpaper.</p> <p align="center">Then soak in warm water for 12 h.</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Stratification:</strong></p> </td> <td valign="top"> <p align="center">0</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Sowing Time:</strong></p> </td> <td valign="top"> <p align="center">all year round&nbsp;</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Sowing Depth:</strong></p> </td> <td valign="top"> <p align="center">0,5 cm</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Sowing Mix:</strong></p> </td> <td valign="top"> <p align="center">Coir or sowing mix + sand or perlite</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Germination temperature:</strong></p> </td> <td valign="top"> <p align="center">25-28°C</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Location:</strong></p> </td> <td valign="top"> <p align="center">bright + keep constantly moist, <strong>but not wet!</strong></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Germination Time:</strong></p> </td> <td valign="top"> <p align="center">3-6 weeks</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>Watering:</strong></p> </td> <td valign="top"> <p align="center">in the growing season moderate water + let dry between watering</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><strong>&nbsp;</strong></p> </td> <td valign="top"> <p><strong><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em></strong></p> <p align="center"><strong><em>All Rights Reserved.</em></strong></p> </td> </tr> </tbody> </table> <p>&nbsp;</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 121 (5 S)
Butterfly Pea, Blue Pea Vine Seeds 2.65 - 6

Odrůda z Německa
KAPUZINER VIOLET PEA Seeds 2.95 - 1

KAPUZINER VIOLET PEA Seeds

Cena 2,95 € (SKU: VE 14)
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5/ 5
<h2><strong>KAPUZINER VIOLET PEA Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>This is very old German pea Variety.</p> <p>Kapuziner pea are recognizable by their blue-violet colored pods.</p> <p>The Kapuziner pea is a  sweet, early variety. This highly regarded variety can be cultivated without netting or canes. The Kapuziner pea produces a large crop of blue-violet colored long pods containing delicious, sweet peas.</p>
VE 14 (10 S)
KAPUZINER VIOLET PEA Seeds 2.95 - 1

Odrůda z Německa
Kleine Rheinländerin Pea Seed (Pisum sativum)

Kleine Rheinländerin Pea...

Cena 1,95 € (SKU: VE 40 (7,5g))
,
5/ 5
<h2 class=""><strong>Kleine Rheinländerin Pea Seed (Pisum sativum)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 40 (7,5g) seeds.</strong></span></h2> <p>Kleine Rheinländerin is a variety of Pea which is a member of the Pisum family. Its botanical name is Pisum sativum 'Kleine Rheinländerin'. This variety is an Vegetable that typically grows as an Annual, which is defined as a plant that matures and completes its lifecycle over the course of a single year. Kleine Rheinländerin is known for growing to a height of approximately 1.55 metres (5.04 feet).</p> <p>&nbsp;</p> <p>Kleine Rheinländerin Pea is normally quite a low maintenance plant and is normally very easy to grow - great for beginner gardeners!</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 40 (7,5g)
Kleine Rheinländerin Pea Seed (Pisum sativum)
SWEET PEA Seeds (Lathyrus odoratus) 1.55 - 1

SWEET PEA Seeds (Lathyrus...

Cena 1,55 € (SKU: F 68)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>SWEET PEA Seeds (Lathyrus odoratus)</strong></span></h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Sweet pea (Lathyrus odoratus) is a flowering plant in the genus Lathyrus in the family Fabaceae (legumes), native to Sicily, southern Italy and the Aegean Islands.</p> <p>It is an annual climbing plant, growing to a height of 1–2 metres (3 ft 3 in–6 ft 7 in), where suitable support is available. The leaves are pinnate with two leaflets and a terminal tendril, which twines around supporting plants and structures, helping the sweet pea to climb. In the wild plant the flowers are purple, 2–3.5 centimetres (0.79–1.38 in) broad; they are larger and very variable in color in the many cultivars.</p> <p>The annual species, L. odoratus, may be confused with the everlasting pea, L. latifolius, a perennial.</p> <p><strong>Horticultural development</strong></p> <p>Scottish nurseryman Henry Eckford (1823–1905) cross-bred and developed the sweet pea, turning it from a rather insignificant if sweetly scented flower into a floral sensation of the late Victorian era.</p> <p>His initial success and recognition came while serving as head gardener for the Earl of Radnor, raising new cultivars of pelargoniums and dahlias. In 1870 he went to work for one Dr. Sankey of Sandywell near Gloucester. A member of the Royal Horticultural Society, he was awarded a First Class Certificate (the top award) in 1882 for introducing the sweet pea cultivar 'Bronze Prince', marking the start of association with the flower. In 1888 he set up his development and trial fields for sweet peas in Wem in Shropshire. By 1901, he had introduced a total of 115 of the 264 cultivars grown at the time.[3] Eckford was presented with the RHS Victoria Medal of Honour for his work. He died in 1906, but his work was continued for a time by his son John Eckford.</p> <p>More recently, the association between the sweet pea, the Eckfords and Wem has been highlighted again. In the late 1980s, the Sweet Pea Society of Wem started an annual show, and the town has again taken the flower to its heart. Many of the street signs now carry a sweet-pea motif, and an area of the town is known as Eckford Park. There is also a cultivar 'Dorothy Eckford', named after a family member.</p> <h3><strong>Cultivation</strong></h3> <p>Sweet peas have been cultivated since the 17th century and a vast number of cultivars are commercially available. They are grown for their flower colour (usually in pastel shades of blue, pink, purple and white, including bi-colours), and for their intense unique fragrance. They are grown by gardeners for private enjoyment or for exhibition, and in the floristry trade. The large, pea-shaped seeds are sown in cold frames in Spring or Autumn. The seeds benefit from pre-soaking or chipping with a sharp blade. The plants are also available later in the season, as young plants or plugs. They are grown up canes, with the new shoots being regularly pinched out to promote a bushy habit and higher flower yields. Plants typically reach heights of 1-2m, with the flowers appearing in midsummer and continuing for many weeks if regularly deadheaded.</p> <p>Over 50 cultivars have gained the Royal Horticultural Society's Award of Garden Merit. See List of AGM sweet peas</p> <p><strong>Pests and diseases</strong></p> <p>The sweet pea plant does suffer from some pests, the most common being aphids. These insects suck the sap out of the plants, reducing growth. Mosaic virus is spread by greenfly, causing yellowing of leaves, distortion of new shoots, and inhibited flowering.</p> <p>A pest called the pollen beetle which is small, shiny and black, eats the pollen and disfigures the flowers. Other pests include caterpillars, thrips, slugs and snails. Another problem is mildew; this is a white powdery coating that covers the leaves and slows down growth.</p> <p>The sweet pea is also susceptible to ethylene in quantities produced by senescing plants. Because of this, growers are encouraged to plant sweet peas away from fruit trees among other plants prone to early dieback or senescence.</p> <p><strong>Toxicity</strong></p> <p>Unlike the edible pea, there is evidence that seeds of members of the genus Lathyrus are toxic if ingested in quantity. A related species, Lathyrus sativus, is grown for human consumption but when it forms a major part of the diet it causes symptoms of toxicity called lathyrism.</p> <p>In studies of rats, animals fed a diet of 50% sweet pea seeds developed enlarged adrenals relative to control animals fed on edible peas.[6] The main effect is thought to be on the formation of collagen. Symptoms are similar to those of scurvy and copper deficiency, which share the common feature of inhibiting proper formation of collagen fibrils. Seeds of the sweet pea contain beta-aminopropionitrile that prevents the cross-linking of collagen by inhibiting lysyl oxidase and thus the formation of hydroxylysine, leading to loose skin. Recent experiments have attempted to develop this chemical as a treatment to avoid disfiguring skin contractions after skin grafting.</p> </body> </html>
F 68
SWEET PEA Seeds (Lathyrus odoratus) 1.55 - 1
Cowpea Seeds (Vigna unguiculata) 2.5 - 1

Cowpea Seeds (Vigna...

Cena 1,25 € (SKU: P 277)
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5/ 5
<h2><strong>Cowpea Seeds (Vigna unguiculata)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Cena za balení 20 (5g) semen.</strong></span></h2> <p>The cowpea (Vigna unguiculata) is one of several species of the widely cultivated genus Vigna. Four subspecies are recognised, of which three are cultivated (more exist, including V. textilis, V. pubescens, and V. sinensis)</p> <p>Cowpeas are one of the most important food legume crops in the semiarid tropics covering Asia, Africa, southern Europe, and Central and South America. A drought-tolerant and warm-weather crop, cowpeas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix atmospheric nitrogen through its root nodules, and it grows well in poor soils with more than 85% sand and with less than 0.2% organic matter and low levels of phosphorus.</p> <p>&nbsp;In addition, it is shade tolerant, so is compatible as an intercrop with maize, millet, sorghum, sugarcane, and cotton. This makes cowpeas an important component of traditional intercropping systems, especially in the complex and elegant subsistence farming systems of the dry savannas in sub-Saharan Africa. In these systems the haulm (dried stalks) of cowpea is a valuable by-product, used as animal feed.</p> <p>Research in Ghana found that selecting early generations of cowpea crops to increase yield is not an effective strategy. Francis Padi from the Savannah Agricultural Research Institute in Tamale, Ghana, writing in Crop Science, suggests other methods such as bulk breeding are more efficient in developing high-yield varieties.</p> <p>According to the USDA food database, the leaves of the cowpea plant have the highest percentage of calories from protein among vegetarian foods.</p> <p><strong>Taxonomy and etymology</strong></p> <p>Vigna unguiculata is a member of the Vigna (peas or beans) genus. Unguiculata is Latin for "with a small claw", which reflects the small stalks on the flower petals. All cultivated cowpeas are found within the universally accepted V. unguiculata subspecies unguiculata classification, which is then commonly divided into four cultivar groups: Unguiculata, Biflora, Sesquipedalis, and Textilis.</p> <p>&nbsp;Some well-known common names for cultivated cowpeas include Lesera/ Dangbodi (লেছেৰা/ ডাংবডি) in Assamese, black-eye pea, southern pea, yardlong bean, catjang and Crowder Pea.[8] The classification of the wild relatives within V. unguiculata is more complicated, with over 20 different names having been used and between 3 and 10 subgroups described. The original subgroups of stenophylla, dekindtiana and tenuis appear to be common in all taxonomic treatments, with the earlier described variations pubescens and protractor being raised to sub species level by a 1993 charactisation.</p> <p>The first written reference using cowpea appeared in 1798 in the United States. The name was most likely acquired due to their use as a fodder crop for cows. The common name of black-eyed pea, used for the unguiculata cultivar group, describes the presence of a distinctive black spot at the hilum of the seed. Black-eyed peas were first introduced to the southern states in the United States and some early varieties had peas squashed closely together in their pods, leading to the other common names of southern pea and crowder-pea. Sesquipedalis in Latin means "foot and a half long", and this subspecies which arrived in the United States via Asia is characterised by unusually long pods, leading to the common names of yardlong bean, asparagus bean and Chinese long-bean.</p> <p>&nbsp;In West Africa the plant is named niebe, wake or ewa.</p> <p><strong>Description</strong></p> <p>There is a large morphological diversity found within the crop, and the growth conditions and grower preferences for each variety vary from region to region.</p> <p><strong>History</strong></p> <p>Although there is no archaeological evidence for early cowpea cultivation the centre of diversity of the cultivated cowpea is West Africa, leading to the current consensus that this is the likely centre of origin and place of early domestication. In 2300 BC the cowpea is believed to have made its way into South East Asia where secondary domestication events may have occurred. The first written references to the cowpea were in 300BC and they probably reached Central and North America during the slave trade through the 17thto early 19th centuries.</p> <p><strong>Cultivation</strong></p> <p>Cowpeas are grown mostly for their edible beans, although the leaves, green peas and green pea pods can also be consumed, meaning the cowpea can be used as a food source before the dried peas are harvested. Cowpeas thrive in poor dry conditions, growing well in soils up to 85% sand.[18] This makes them a particularly important crop in arid, semi-desert regions where not many other crops will grow. As well as an important source of food for humans in poor arid regions the crop can also be used as feed for livestock. This predominately occurs in India, where the stock is fed cowpea as forage or fodder.[10] The nitrogen fixing ability means that as well as functioning as a sole-crop, the cowpea can be effectively intercropped with sorghum, millet, maize, cassava or cotton.</p> <p><strong>Pests and diseases</strong></p> <p>Insects are a major factor in the low yields of African cowpea crops, and they affect each tissue component and developmental stage of the plant. In bad infestations insect pressure is responsible for over 90% loss in yield. The legume pod borer Maruca (testulalis) vitrata, is the main pre-harvest pest of the cowpea. It causes damage to the flower buds, flowers and pods of the plant. Other important pests include pod sucking bugs, thrips and the post-harvest weevil Callosobruchus maculatus.</p> <p><strong>Culinary use</strong></p> <p>In Tamil Nadu, India, between the Tamil months of Maasi (February) and Panguni (March), a cake-like dish called kozhukattai (steamed sweet dumplings – also called Sukhiyan in Kerala) is prepared with cooked and mashed cowpeas mixed with jaggery, ghee, and other ingredients. Thatta payir in sambar and pulikkuzhambu (spicy semisolid gravy in tamarind paste) is a popular dish in Tamil Nadu.</p> <p>In Sri Lanka, cowpeas (කවුපි in Sinhala) are cooked in many different ways, one of which is with coconut milk.</p> <p>In Turkey, cowpeas can be lightly boiled, covered with olive oil, salt, thyme, and garlic sauce, and eaten as an appetizer; they are cooked with garlic and tomatoes; and they can be eaten in bean salad.</p> <p><strong>Nutrition and health</strong></p> <p>Cowpeas provide a rich source of proteins and calories, as well as minerals and vitamins. A cowpea seed can consist of 25% protein and is low in anti-nutritional factors. This diet complements the mainly cereal diet in countries that grow cowpeas as a major food crop.</p> <p><strong>Production and consumption</strong></p> <p>Most cowpeas are grown on the African continent, particularly in Nigeria and Niger which account for 66% of world cowpea production. The Sahel region also contains other major producers such as Burkina Faso, Ghana, Senegal and Mali. Niger is the main exporter of cowpeas and Nigeria the main importer. Exact figures for cowpea production are hard to come up with as it is not a major export crop. A 1997 estimate suggests that cowpeas are cultivated on 12.5 million hectares and have a worldwide production of 3 million tonnes.[10] While they play a key role in subsistence farming and livestock fodder, the cowpea is also seen as a major cash crop by Central and West African farmers, with an estimated 200 million people consuming cowpea on a daily basis.</p> <p>According to the Food and Agriculture Organisation of the United Nations (FAO), as of 2012, the average cowpea yield in Western Africa was an estimated 483 kg/ha,[26] which is still 50% below the estimated potential production yield. In some tradition cropping methods the yield can be as low as 100 kg/ha.</p> <p>Outside Africa, the major production areas are Asia, Central America, and South America. Brazil is the world's second-leading producer of cowpea seed, producing 600,000 tonnes annually.[29] The amount of protein content of cowpea's leafy parts consumed annually in Africa and Asia is equivalent to 5 million tonnes of dry cowpea seeds, representing as much as 30% of the total food legume production in the lowland tropics.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 277 (2.7 g)
Cowpea Seeds (Vigna unguiculata) 2.5 - 1

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Garden Pea Seed AMERICAN WONDER 1.15 - 1

Garden Pea Seed AMERICAN...

Cena 1,15 € (SKU: VE 39 (7,5g))
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5/ 5
<h2 class=""><strong>Garden Pea Seed AMERICAN WONDER</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 40 (7,5g) seeds.</strong></span></h2> <p>The 'American wonder' pea (Pisum sativum) is a wrinkled, sweet, early variety. This highly regarded variety can be cultivated without netting or canes. The American Wonder' produces a large crop of long pods containing delicious, sweet peas. Height 45 cm.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 39 (7,5g)
Garden Pea Seed AMERICAN WONDER 1.15 - 1
Sweet Pea Seeds “British Wonder”

British Wonder hrachová...

Cena 1,45 € (SKU: VE 200 (6g))
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5/ 5
<h2><strong>British Wonder hrachová semínka</strong></h2> <h2><span style="color: #f80000;"><strong>Cena za balení 30 (6 g) semen.</strong></span></h2> Kvalitní a výnosný trpasličí hrášek. Představený v Anglii Taberem a Cullenem kolem roku 1890; W. Atlee Burpee ji představil v Americe v roce 1904. Pravděpodobně výběr z American Wonder. Krátké rostliny rostou (60 cm - 1 m) vysoké a vyžadují treling. Produkuje bílé květy následované kyprými zelenými lusky.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 200 (6g)
Sweet Pea Seeds “British Wonder”
Chickpea Seeds (Cicer arietinum)  - 7

Chickpea Seeds (Cicer...

Cena 1,85 € (SKU: VE 85 (6g))
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5/ 5
<h2 class=""><strong>Chickpea Seeds (Cicer arietinum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 6g (20) seeds.</strong></span></h2> <p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p> <p><strong>Description</strong></p> <p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p> <p><strong>Etymology</strong></p> <p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p> <p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p> <p><strong>History</strong></p> <p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p> <p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p> <p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p> <p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p> <p><strong>Sequencing the chickpea genome</strong></p> <p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Human consumption</strong></p> <p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p> <p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p> <p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p> <p>Some varieties of chickpeas can be popped and eaten like popcorn.</p> <p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p> <p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p> <p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p> <p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p> <p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p> <p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p> <p><strong>Nutrition</strong></p> <p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p> <p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 85 (6g)
Chickpea Seeds (Cicer arietinum)  - 7