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Korean melon Seeds, Sun...
Price
€1.95
(SKU: V 228)
Seeds Gallery EU,
5/
5
<h2><strong>Sun Jewel , Chamoe, Korean melon Seeds</strong></h2>
<h2><span style="color:#f60101;"><strong>Price for Package of 5 seeds.</strong></span></h2>
<p>The Sun Jewel melon is oblong with gently blunted ends, averaging 18 centimeters in length. It has a buttery yellow skin with shallow white sutures that run end to end. The inner flesh is translucent white with a crisp yet juicy consistency. When ripe, the melon's flesh has subtly sweet aroma of bubblegum and pear offering a flavor that is a cross between cucumber and honeydew. The fruits are usually heavy between 250 and 400 grams. Though commonly served peeled, the melon is known to be completely edible from the seed to skin. It is highly perishable and is recommended to be eaten within one week of harvest.</p>
<p><strong>Seasons/Availability</strong></p>
<p>Sun Jewel melons are available in the late summer and fall.</p>
<p><strong>Current Facts</strong></p>
<p>The Sun Jewel melon is also known as Chamoe or simply Korean melon, which is a bit of a broad term but quite accurate since the melons are ubiquitous in Korea come summertime. Botanically a variety of Cucumis melo, the Sun Jewel is technically a sweet melon, but often treated more like its cousin the cucumber, as in savory dishes and pickling applications. It its homeland in Korea, an exhibition space showcases the history and cultivation of the Sun Jewel melon at the Korean Melon Ecology Center.</p>
<p><strong>Nutritional Value</strong></p>
<p>Sun Jewel melons are rich in vitamins A and C.</p>
<p><strong>Applications</strong></p>
<p>The Sun Jewel melon has a lower than average brix level (approximately 7 or 8) and slightly vegetal characteristic making it equally appropriate for savory and sweet dishes. They are most often simply served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Chop and add to sweet or savory salads, serve atop desserts or with yogurt as a breakfast item. Pureed, it can be used to make smoothies, ice cream or other frozen desserts. Use under ripe fruits to make quick pickles or kimchee. Sun Jewel melon pairs well with cucumber, mint, ginger, citrus, berries, lychee, shrimp, coconut milk, feta cheese and chili powder. Once cut, refrigerate in a plastic bag or sealed container and consume within two to three days.</p>
<p><strong>Ethnic/Cultural Info</strong></p>
<p>In its native land of Korea, the Sun Jewel melon is made into a pickle known as chamoe jangajji. The fruit has adopted many aliases throughout the Asian countries in which it is enjoyed. In China, it is known as Huangjingua or Tian Gua, in Japan as Makuwa, in Korea as Chamoe and in Vietnam as Dura Gan.</p>
<p><strong>Geography/History</strong></p>
<p>Sun Jewel melons have been enjoyed in Korea for hundreds of years, with images of the fruits appearing on 12th century celadon from the Goryeo Dynasty. Originally, the melons were suspected to be a native of India, eventually making their way to China and subsequently Korea via the Silk Road. It is also thought that some green varieties, both with and without stripes, may have been a result of wild melons growing in ancient China. They are relatively drought tolerant plants if grown in moisture retentive soils.</p>
<p> </p>
V 228 (5 S)
Variety from Spain
Kumato Tomato Seeds
Price
€1.95
(SKU: VT 7 O)
Seeds Gallery EU,
5/
5
<h2><strong>Kumato Tomato Seeds</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10, 20 seeds.</strong></span></h2>
<p><span>Kumato® is truly exceptional. Try it and you will experience authentic tomato flavour. Intense and sweet. Welcome to a world of sensations all the year-round. Welcome to Kumato®.</span></p>
<p><span><strong>How are Kumato® tomatoes different from traditional tomatoes?</strong></span></p>
<p><span>The colour of Kumato® tomatoes varies from dark brown to golden green. This is its natural appearance. Although they may look as if they are unripe and they will be bitter to the taste, this family of tomatoes has an authentic and intense flavour.</span></p>
<p><span>They are sweeter than normal tomatoes, with a contrasting slightly sour note, which makes for a unique and clearly defined taste sensation. Furthermore, Kumato® tomatoes are very juicy and firm in texture, which means they are an excellent choice when preparing delicious salads and many tomato-based recipes</span></p>
<p><span><strong>What size are Kumato® tomatoes and how much do they weigh?</strong></span></p>
<p><span>The Kumato® is fairly standard in size, with a diameter of 5 to 6 cm. It generally weighs between 80 and 120g.</span></p>
<p><span><strong>What is the origin of Kumato® tomatoes?</strong></span></p>
<p><span>In the 1970s, Luis Ortega would often go with his father to the fields cultivated by his family in the village of Agra, on the Almerian coast. His curiosity led him to discover that the tomatoes at the end of the lines, which received less water, were a different colour, but were much more intense and sweet in flavour. Having observed this, the young farmer set himself a personal challenge: to grow a tomato with an authentic and intense flavour that was a different colour. This was how the Kumato® tomato was born, on the shores of the Mediterranean.</span></p>
<p><span><strong>Why are Kumato® tomatoes sweeter than most tomatoes, in spite of their colour?</strong></span></p>
<p><span>Quality is dependent on many factors, most importantly the variety and the growing conditions, but never the colour.</span></p>
<p><span>Kumato® tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their "brix level" (fructose content), which is naturally higher than that of traditional red tomatoes.</span></p>
<p><span>Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour.</span></p>
<p><span><strong>Are Kumato® tomatoes genetically modified products?</strong></span></p>
<p><span>Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. Its origin can be found in the wild tomatoes which grow spontaneously and which adapted to withstand the dry and salty conditions of the Mediterranean region.</span></p>
<p><span>Many excellent varieties have existed naturally for millions of years, and new varieties can be obtained by means of classic crossing techniques. Many of these varieties have not been cultivated on a large scale to date for several reasons, mainly related with cost and technical difficulties (they are too delicate, they do not have a high yield, they do not adapt easily to different climates, etc.). Kumato® tomatoes reflect the supreme creativity of nature, which we have successfully brought to your table at a reasonable cost and – drawing on our expertise of today’s agronomic techniques and processes – by means of natural cultivation methods!</span></p>
<p><span><strong>What is the nutritional content of Kumato® tomatoes?</strong></span></p>
<p><span>Kumato® is a very healthy food. Frequent consumption is recommended as part of a healthy diet. It is especially rich in potassium, magnesium and vitamins A and C. Furthermore, it is low in calories (31 kcal per 150 g) and, of course, it has no cholesterol or saturated fats.</span></p>
VT 7 O (10 S)
Purple Creeping Thyme Seeds...
Price
€1.95
(SKU: MHS 111)
Seeds Gallery EU,
5/
5
<h2><strong>Purple Creeping Thyme Seeds (Thymus Serpyllum)</strong></h2>
<h2><span style="color:#ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2>
<p>One of the best low growing ground covers, Thymus serpyllum forms evergreen dense cushions 5 to 10cm (2 to 4in) tall. The stems creep along the ground rather than rise vertically and grow 10 to 30cm (4 to 12in) long.</p>
<p>Blooming from May through to August with clusters of flowers in shades of purple-violet, the plants flower so prolifically, you can hardly see the evergreen leaves below. There are very few ground covers that can be walked-on, but creeping thyme is one of them. It is suitable as a lawn substitute in small areas, an ideal ground cover to use between stepping stones or near to patios and walkways. Scented flowers.</p>
<h3><strong>SOWING</strong></h3>
<p>Sow: March - June / September - October</p>
<p>Season: Perennial</p>
<p>Height: 4 inches / 20 cm</p>
<p>Width: 12 - 18 inches (30 - 45 cm)</p>
<p>Bloom Season: May - September</p>
<p>Bloom Color: Purple</p>
<p>Position: Full sun to partial shade</p>
<p>Soil Type: Well-drained, pH 5.8 - 6.8</p>
<p>Depth: Do not cover the seed but press into the soil</p>
<p>Plant Spacing: 12 inches / 25 cm</p>
MHS 111 (50 S)
Lithops - Living stone Seeds
Price
€1.95
(SKU: F 7)
Seeds Gallery EU,
5/
5
<h2 id="short_description_content"><strong>Lithops - Living stone Seeds (Aiozaceae)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2>
<p><strong></strong><span style="font-size: 10pt; line-height: 1.5em;">Lithops are surprisingly easy and fun to start from seed. Here is everything you need to know to grow them through their first year. The first set of true leaves that emerge from the cotyledons illustrate the potential for color, pattern, and texture in the mature plant. But it is the constant and slow progression of cyclical change that is most captivating. </span></p>
<p><span style="font-size: 10pt; line-height: 1.5em;">The leaf colors and textures change completely on the way to bud formation and flowering. Their diversity through macro photographs of most of the Lithops species at key stages, some cultivars, a few hybrids, and crosses with Dinteranthus can be viewed in another link, Strangeplants Lucious spring colors appear with their second true leaves. </span></p>
<p><span style="font-size: 10pt; line-height: 1.5em;">When old leaves start to die, shrink and consolidate, colors often change quickly and can become spectacular, even if only for a day.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
F 7 mix
Variety from Japan
Yubari King Melon Seeds
Price
€4.95
(SKU: V 2)
Seeds Gallery EU,
5/
5
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<h2><strong>Yubari King Melon Seeds The most expensive fruit on the World</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2>
<p>TOKYO A remarkably sweet canteloupe auctioned in Japan fetched a record $12,000, making it one of the most expensive canteloupes ever sold in the country.</p>
<p>In a society where melons are a luxury item commonly given as gifts the jaw-dropping auction last month shocked everyone! At that auction, a pair of "Yubari" cantaloupe melons sold for a record $23,500. Wikipedia Yubari</p>
<p>A pair of cantaloupes from the bankrupt city of Yubari, Hokkaido, fetched a whopping 2 million yen at the first auction of the season at the Sapporo central wholesale market, the Japan Agricultural Cooperative's Yubari unit said. The price paid by Marui Imai Inc., a Sapporo-based department store, for the upmarket produce surpassed the previous record of 800,000 yen for two cantaloupes, JA Yubari said. "Perhaps the city's designation as a financially rehabilitating entity ironically helped generate an advertising effect," said a spokesperson for the former coal town, which went bankrupt last year. "This will encourage the city a lot."</p>
<p>The two melons were put on display at Marui Imai's flagship outlet priced at 1 million yen apiece. Yoshikazu Hoshino, 59, a purchasing officer at the department store, said the cantaloupes were more for publicity than profit. "We were bullish in the bidding because we're celebrating our 135th anniversary this year. We wanted as many customers as possible to see them," he said. One of the million-yen fruits has already been sold, the store said. Other shoppers were stunned by the price.</p>
<p>"It's not a price I can afford," said Ryoko Hino, a 79-year-old shopper.</p>
<p>So the Yubari King costs generally from 100 to 1000 € / piece.</p>
<p>How to Cultivate Yubari King Melon</p>
<p>Side Selection</p>
<p>Try to plant in a location that enjoys full sun and remember to water often. Keep in mind when planting that Yubari King is thought of as hardy, so this plant will survive close to or on freezing temperatures.</p>
<p>Soil</p>
<p>The soil the melons are grown in is volcanic ash. It's not what's in the volcanic soil, but how the soil behaves. It lets growers there easily control the temperature of the soil, and the ash lets water quickly drain through, allowing for the top to remain dry, which promotes the size of the melons. Yubari King needs a potting mix soil with a ph of 6.1 to 7.5 (weakly acidic soil to weakly alkaline soil). You just buy a bag of compost and add it to your soil to feed your plants. It is not only better for them, it is also cheaper.</p>
<p>Seeding:</p>
<p>Try to aim for a seed spacing of at least 1.89 feet (58.0 cm) and sow at a depth of around 0.5 inches (1.27 cm). Soil temperature should be kept higher than 21°C / 70°F to ensure good germination. By our calculations, you should look at sowing Yubari King about 14 days before your last frost date.</p>
<p>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Yubari King is a hardy plant.</p>
<p>Planting</p>
<p>Melon is planted in February. The first ones are ready to harvest 105 days after planting. The growing season ends in early September. Cutaway any diseased or pest damaged leaves first. This will enable the plant to put all of its energy into making a great Melon instead of making more leaves. Melons are an annual, not a perennial. They can grow more than 1 harvest but the first is always the best but if you have an heirloom and need the extra seed then let more fruit set after your first harvest. DO NOT let fruit set until AFTER your first harvest so all of the plant's energy (sugars) go into the Melon(s) on the vine.</p>
<p>At long last, to see flowers appearing on the vines, which means melons are on their way! It seems like it takes forever but really it only has been a little over a month or so.</p>
<p>Watering and Fertilizer You have covered this in the past but things change when the melons start to grow. You should water them every other day if your soil is well-drained. Keep an eye on the top of the soil and water when the top is dry to a depth of about ½ inch. There should never be a fear of overwatering if your soil drains well and containers have holes for excess water to leave from. Remember, very dry soil sheds water like a Ducks back. It will take time for the water to soak into the soil and you will have a lot of run-offs until it rehydrates. Never water with cold water since it will shock the plant a little and may slow growth or development of fruit. You may need to water every other day with 1 gal of water for every 4 cubic feet of growing medium but you might decide that you want to waterless. Your local weather will also play a role.</p>
<p>If you started with a soil mix of compost, you should not need to fertilize your plants. You can do, however, like to add ½ tsp of Super Thrive to every 2 gallons of water. This will help them resist pests and develop much stronger. After the fruit gets to the size of a grapefruit You can use only water until harvest.</p>
<p>Pollinate</p>
<p>Melons will not appear out of anywhere. There needs to be a male and female flower for the Melon to form. The fruit will grow from the female flower. Male flowers are the first to appear on the plant. If you have other Melons growing in your yard then you might consider covering the Ichiba Kouji with a mosquito net to keep bees from pollinating your other melons, especially if they are an heirloom. When the female flowers appear, take a male flower and place it inside the female flower or use a small dust brush and swab the inside of the male flower and then swab the female flower to pollinate. You can also let bees do this for you if you wish. Only 2 Melons (at most) should be grown on the vine at a time. Each plant should yield 4 or more Melons if you let them but they will be smaller and lower quality. “I must sacrifice the others to make the best one possible.” - Japanese Melon Grower The Japanese master growers hand pollinate three flowers and let them get to about the size of a baseball, then select the best one and let only that one grow. The others can be chopped up and added to the compost pile.</p>
<p>When Melons burst!</p>
<p>The inside of the melon is growing so fast that the outside can’t keep up so a crack forms. At this point, the plant's sugars flow out to cover the crack and heal the melon. This is supposed to happen, in fact, if it doesn’t your doing something wrong. This is what forms the reticulation or netting. The finer the reticulation is, the juicier the inside is.</p>
<p>“If the reticulation is great, the inside is great too.” – Japanese Melon Judge</p>
<p>If you don’t make good netting, then you don’t make a good melon. This is where art makes an entrance. It is something that you’re going to have to experiment with to get the melon just the way you like them. If you just set it on the ground, then the melon will not form a perfect circle and the netting may be affected, not to mention bugs getting into them. If you put them on a trellis then the juices may not be evenly distributed or may become misshapen or even caught inside the trellis if you’re not careful. This is why you can use them to hang the melon so that it would not be disturbed.</p>
<p>Harvesting</p>
<p>After the cracking is over with and the melon is healed it is time for the next technique. Several times until you’re ready to harvest, you need to put on some cotton work gloves and rub firmly all around the melon. You should do this twice a week. For example Monday and Thursday. The reason for doing this is to make the Melon sweeter.</p>
<p>“This is called Tama Fuki. It stimulates the melon and adds sweetness.” – Japanese Melon Grower</p>
<p>Melons are hard to tell when they are ripe. They stay green and on the vine. So how do you know when they are ready? </p>
<p> 1. The stem is “green and strong” (dry)</p>
<p> 2. The bottom of the Melon is “flexible” (slightly soft)</p>
<p> 3. It should feel heavier than it looks.</p>
<p> 4. You should smell the Melon aroma when in close proximity.</p>
<p>Pest and Diseases:</p>
<p>Quality</p>
<p>To most Americans, your melon will taste just like a regular melon. A really good melon but unless they know what they have in their hands then they will most likely overlook the quality. Only when they bite into a regular store-bought melon will they realize what they once held. The quality of your melon can be seen without cutting it open. If you look at a store-bought melon, you will see that the “netting” or reticulation is very fine or small. A great melon will have more pronounced or thicker lines in the reticulation. This quality level depends mostly on the watering schedule that is set. Personally we found that watering every other day to work best in my area but that may change depending on your climate. Remember that melons come from a desert environment. We wish you luck in your melon growing adventures!</p>
V 2 (5 S)
Giant plant (with giant fruits)
Variety from Peru
Worlds Largest Giant Corn...
Price
€2.25
(SKU: P 279)
Seeds Gallery EU,
5/
5
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<h2><strong>Worlds Largest Giant Corn Seeds Cuzco</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Native to Peru and Ecuador Peruvian Giant Corn - also known as Choclo is a hideously large variety of corn.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The stalks reach up to 5 - 5,50 meters in height, a runt in a litter of this cultivar would tower over standard varieties at a whopping 4 metars.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">In standard varieties of corn the average weight runs from 25 - 35 grams per 100 kernels In Peruvian Giant Corn the weight per 100 kernels runs from 90 - 95 grams per 100 kernels - that's nearly 3 times the size and yield.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">It is a late maturing corn and is estimated to need 120 - 150 days to mature. They are not an easy crop to produce, it requires determination and vigilance to grow.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">One would think being indigenous to the Andes mountainous they would be adapted to windy conditions, but this is not the case. They evolved in the Peruvian Urrabamba Valley and vicinity which is sheltered and has relatively mild weather.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn aka Choclo </span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">They do not withstand strong winds and need persistent staking, at 4 - 5,50 metars in height that's a chore and a half.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The plants produce numerous relatively short cobs with gigundous kernels.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The taste is comparable to standard sweet corn. It is not overly sweet - mild to blandly sweet with a creamy texture would be the best description. Peruvians usually boil them. In Ecuador and Bolivia they dry them first then burst or "pop" them in oil - somewhat like popcorn. We gringos can enjoy them the same as any other corn.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn Should be planted in blocks as opposed to rows and should not be planted near other varieties of Corn [See - Isolating Sweet Corn.] Cross pollination tends to produce poor tasting starchy corn. Sugar Pearl, as per some suppliers does not need to be isolated as other varieties do - this is just fine for the Sugar Pearl, but not necessarily the other variety.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn can be seeded directly into the soil, or it can also be started indoors and later transplanted. If starting indoors be sure you have a larger than standard container as it could easily outgrow the container before transplant time. Whichever you choose, Plant it in blocks, at least four rows wide, for proper pollination and well-filled ears</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Sowing depth Aprox.: 5 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Germination: 6 to 8 days</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Maturity: at 120 - 150 days.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Color: White - Pale Yellow</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Seed Spacing: 30-35 cm apart.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Row spacing: 100 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">USDA Hardiness Zones: 3- 9</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant Size: 400 - 550 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn cob Size: 17-20 cm Long</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Full Sun</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Above Average Yields per Sq. Footage - Anticipate 3 or more ears per Stalk.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn has shallow roots, and uses a lot of nitrogen as well as trace elements. To help your crop get off to the best start possible, prepare the soil first with a nitrogen-rich fertilizer. Well rotted manure or compost is also helpful.</span></p>
<p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant in the northern side of the garden as corn stalks will deny sunlight to the rest of your garden crops ,you also might want to grow some where it will provide shade to plants that can not tolerate full sunlight.</span></p>
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<h2><a href="https://www.seeds-gallery.shop/en/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE" rel="noreferrer noopener"><strong>Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE</strong></a></h2>
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P 279 5S NS
Plant resistant to cold and frost
Black Grape Seeds (vitis...
Price
€1.95
(SKU: V 131)
Seeds Gallery EU,
5/
5
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<h2><strong>Black Grape Seeds (vitis vinifera)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2>
<p>A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters.</p>
<p> </p>
<p><strong>Description</strong></p>
<p>Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid.</p>
<p> </p>
<p><strong>History</strong></p>
<p>The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.</p>
<p>Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars. The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America.</p>
<p> </p>
<p>In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose.</p>
<p> </p>
<p><strong>Distribution and production</strong></p>
<p>According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.</p>
<p> </p>
<p>There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km2. (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling and Chardonnay.</p>
<p> </p>
<p><strong>Juice</strong></p>
<p>Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy or vinegar. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice.</p>
<p> </p>
<p><strong><em>Health claims</em></strong></p>
<p><strong>French paradox</strong></p>
<p>Comparing diets among Western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation, polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as:</p>
<p> </p>
<p> Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage</p>
<p> Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure</p>
<p> Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor)</p>
<p> </p>
<p>Although adoption of wine consumption is not recommended by some health authorities, a significant volume of research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Emerging evidence is that wine polyphenols like resveratrol provide physiological benefit whereas alcohol itself may have protective effects on the cardiovascular system. More may be seen in the article the Long-term effects of alcohol.</p>
<p> </p>
<p><strong>Resveratrol</strong></p>
<p>Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets.</p>
<p> </p>
<p>Resveratrol is found in widely varying amounts among grape varieties, primarily in their skins and seeds, which, in muscadine grapes, have about one hundred times higher concentration than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram.</p>
<p> </p>
<p>In vitro studies indicate that protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies with mice, resveratrol has transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure.</p>
<p> </p>
<p>Resveratrol is the subject of several human clinical trials, among which the most advanced is a one year dietary regimen in a Phase III study of elderly patients with Alzheimer's disease.</p>
<p> </p>
<p><strong>Anthocyanins and other phenolics</strong></p>
<p>Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties.[31] Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin.[31] It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health.[32] Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections.</p>
<p> </p>
<p>Red wine may offer health benefits more so than white because potentially beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[33] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L,[34] depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins.</p>
<p> </p>
<p>Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes.</p>
<p> </p>
<p>The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape.</p>
<p> </p>
<p><strong>Seed constituents</strong></p>
<p>Main articles: Grape seed extract and Grape seed oil</p>
<p>Biochemical and preliminary clinical studies have demonstrated potential biological properties of grape seed oligomeric procyanidins. For example, laboratory tests indicated a potential anticancer effect from grape seed extract. According to the American Cancer Society, "there is very little reliable scientific evidence available at this time that drinking red wine, eating grapes, or following the grape diet can prevent or treat cancer in people".</p>
<p> </p>
<p>Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products for perceived health benefits. Grape seed oil contains tocopherols (vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid and alpha-linolenic acid.</p>
<p> </p>
<p><strong>Concord grape juice</strong></p>
<p>Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer, platelet aggregation and other risk factors of atherosclerosis, loss of physical performance and mental acuity during aging and hypertension in humans.</p>
V 131 (10 S)
Plant resistant to cold and frost
White Wisteria Seeds...
Price
€2.00
(SKU: T 45)
Seeds Gallery EU,
5/
5
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<h2><span style="font-size: 14pt;"><strong>White Wisteria Seeds (Robinia pseudoacacia)</strong></span></h2>
<h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 20 seeds.</strong></span></h2>
<p>Robinia pseudoacacia, commonly known as the White Wisteria, is a tree of the genus Robinia in the subfamily Faboideae of the pea family Fabaceae. It is native to the southeastern United States, but has been widely planted and naturalized elsewhere in temperate North America, Europe, Southern Africa and Asia and is considered an invasive species in some areas. A less frequently used common name is false Acacia, which is a literal translation of the specific epithet. It was introduced into Britain in 1636.</p>
<p><strong>Description</strong></p>
<p>With a trunk up to 0.8 m diameter (exceptionally up to 52 m tall[2] and 1.6 m diameter in very old trees), with thick, deeply furrowed blackish bark. The leaves are 10–25 cm long, pinnate with 9–19 oval leaflets, 2–5 cm long and 1.5–3 cm broad. Each leaf usually has a pair of short spines at the base, 1–2 mm long or absent on adult crown shoots, up to 2 cm long on vigorous young plants. The intensely fragrant (reminiscent of orange blossoms) flowers are white to lavender or purple, borne in pendulous racemes 8–20 cm long, and are edible. The fruit is a legume 5–10 cm long, containing 4–10 seeds.</p>
<p>Although similar in general appearance to the honey locust, it lacks that tree’s characteristic long branched thorns on the trunk, instead having the pairs of short spines at the base of each leaf; the leaflets are also much broader.</p>
<p>The black locust is native in the United States from Pennsylvania to northern Georgia and westward as far as Arkansas and Oklahoma, but has been widely spread. The tree reaches a height of seventy feet, with a trunk three or four feet in diameter and brittle branches that form an oblong narrow head. It spreads by underground shoots. The leaflets fold together in wet weather and at night; some change of position at night is a habit of the entire leguminous family.</p>
<p>Bark: Dark gray brown tinged with red, deeply furrowed, surface inclined to scale. Branchlets at first coated with white silvery down. This soon disappears and they become pale green, afterward reddish brown. Prickles develop from stipules, are short, somewhat triangular, dilated at base, sharp, dark purple, adhering only to the bark, but persistent.</p>
<p><strong>Wood</strong>: Pale yellowish brown; heavy, hard, strong, close-grained and very durable in contact with the ground. The wood has a specific gravity 0.7333, and a weight of approximately 45.7 pounds per cubic foot</p>
<p><strong>Winter buds</strong>: Minute, naked, three or four together, protected in a depression by a scale-like covering lined on the inner surface with a thick coat of tomentum and opening in early spring; when forming are covered by the swollen base of the petiole.</p>
<p><strong>Leaves</strong>: Parallel, compound, odd-pinnate, 21-40 inches long, with slender hairy petioles, grooved and swollen at the base. Leaflets petiolate, seven to nine, one to two inches long, one-half to three-fourths of an inch broad, emarginate or rounded at apex. They come out of the bud conduplicate, yellow green, covered with silvery down which soon disappears; when full grown are dull dark green above, paler beneath. Feather-veined, midvein prominent. In autumn they turn a clear pale yellow. Leafs out relatively late in spring. Stipules linear, downy, membranous at first, ultimately developing into hard woody prickles, straight or slightly curved. Each leaflet has a minute stipel which quickly falls and a short petiole.</p>
<p><strong>Flowers</strong>: May or June, after the leaves. Papilionaceous. Perfect, borne in loose drooping racemes four to five inches long, cream-white, about an inch long, nectar bearing, fragrant. Pedicels slender, half an inch long, dark red or reddish green.</p>
<p><strong>Calyx</strong>: Campanulate, gibbous, hairy, five-toothed, slightly two-lipped, dark green blotched with red, especially on the upper side teeth valvate in bud.</p>
<p><strong>Corolla</strong>: Imperfectly papilionaceous, petals inserted upon a tubular disk; standard white with pale yellow blotch; wings white, oblong-falcate; keel petals incurved, obtuse, united below.</p>
<p><strong>Stamens</strong>: Ten, inserted, with the petals, diadelphous, nine inferior, united into a tube which is cleft on the upper side, superior one free at the base. Anthers two-celled, cells opening longitudinally.</p>
<p><strong>Pistil</strong>: Ovary superior, linear-oblong, stipitate, one-celled; style inflexed, long, slender, bearded; stigma capitate; ovules several, two-ranked.</p>
<p><strong>Fruit</strong>: legume two-valved, smooth three to four inches long and half an inch broad, usually four to eight seeded. Ripens late in autumn and hangs on the branches until early spring. Seeds dark orange brown with irregular markings. Cotyledons oval, fleshy.</p>
<p><strong>Cultivation</strong></p>
<p>Black locust is a major honey plant in the eastern US, and, having been taken and planted in France, Italy and other European nations. At least In France and Italy it is the source of the renowned acacia monofloral honey. Flowering starts after 140 growing degree days. However, its blooming period is short (about 10 days) and it does not consistently produce a honey crop year after year. Weather conditions can have quite an effect on the amount of nectar collected as well; in Ohio state for example, good locust honey flow happens in one out of five years.</p>
<p>In Europe it is often planted alongside streets and in parks, especially in large cities, because it tolerates pollution well. The species is unsuitable for small gardens due to its large size and rapid growth, but the cultivar ‘Frisia’, a selection with bright yellow-green leaves, is occasionally planted as an ornamental tree.</p>
<p>In South Africa it is regarded as a weed because of its habit of freely suckering from roots near the surface and aggravated by cutting of the main stem.</p>
<p>Black locust has nitrogen-fixing bacteria on its root system; for this reason it can grow on poor soils and is an early colonizer of disturbed areas.</p>
<p>In 1900 it was reported that the value of Robinia pseudoacacia was practically destroyed in nearly all parts of the United States beyond the mountain forests which are its home by locust borers which riddle the trunk and branches. Were it not for these insects, it would be one of the most valuable timber trees that could be planted in the northern and middle states. Young trees grow quickly and vigorously for a number of years, but soon become stunted and diseased, and rarely live long enough to attain any commercial value.</p>
<p><strong>Flavonoids content</strong></p>
<p>Black locust leaves contain flavone glycosides characterised by spectroscopic and chemical methods as the 7-O-β-d-glucuronopyranosyl-(1 → 2)[α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranosides of acacetin (5,7-dihydroxy-4′-methoxyflavone), apigenin (5,7,4′-trihydroxyflavone), diosmetin (5,7,3′-trihydroxy-4′-methoxyflavone) and luteolin (5,7,3′,4′-tetrahydroxyflavone).</p>
<p><strong>Uses</strong></p>
<p>The wood is extremely hard, resistant to rot and durable, making it prized for furniture, flooring, paneling, fence posts and small watercraft. Wet, newly-cut planks have an offensive odour which disappears with seasoning. As a young man, Abraham Lincoln spent much of his time splitting rails and fence posts from black locust logs. Black locust is still in use in rustic handrail systems. Flavonoids in the heartwood allow the wood to last over 100 years in soil.[7] In the Netherlands and some other parts of Europe, black locust is one of the most rot-resistant local trees, and projects have started to limit the use of tropical wood by promoting this tree and creating plantations. It is one of the heaviest and hardest woods in North America.</p>
<p>Black locust is highly valued as firewood for wood-burning stoves; it burns slowly, with little visible flame or smoke, and has a higher heat content than any other species that grows widely in the Eastern United States, comparable to the heat content of anthracite.[8] It is most easily ignited by insertion into a hot stove with an established coal bed.[citation needed] For best results it should be seasoned like any other hardwood, however black locust is also popular because of its ability to burn even when wet.[9] In fireplaces it can be less satisfactory because knots and beetle damage make the wood prone “spitting” coals for distances of up to several feet.[citation needed] If the black locust is cut, split, and cured while relatively young (within ten years), thus minimizing beetle damage, “spitting” problems are minimal.</p>
<p>It is also planted for firewood because it grows rapidly, is highly resilient in a variety of soils, and it grows back even faster from its stump after harvest by using the existing root system.</p>
<p>With fertilizer prices rising, the importance of black locust as a nitrogen-fixing species is also noteworthy. The mass application of fertilizers in agriculture and forestry is increasingly expensive; therefore nitrogen-fixing tree and shrub species are gaining importance in managed forestry.</p>
<p>In traditional medicine of India different parts of Robinia pseudoacacia are used as laxative, antispasmodic, and diuretic.</p>
<p><strong>Toxicity</strong></p>
<p>Black locust’s pods are small and light, and easily carried long distances. Although the bark and leaves are toxic, various reports suggest that the seeds and the young pods of the black locust are edible. Shelled seeds are safe to harvest from summer through fall, and are edible both raw and/or boiled.[12] Due to the small nature of Black Locust seeds, shelling them efficiently can prove tedious and difficult. In France and in Italy Robinia pseudoacacia flowers are eaten as beignets after being coated in batter and fried in oil. [13] Important constituents of the plant are the toxalbumin robin, which loses its toxicity when heated and robinin, a non-toxic glucoside.[14] Horses that consume the plant show signs of anorexia, depression, incontinence, colic, weakness, and cardiac arrhythmia. Symptoms usually occur about 1 hour following consumption, and immediate veterinary attention is required.</p>
<p><strong>History</strong></p>
<p>The name locust is said to have been given to Robinia by Jesuit missionaries, who fancied that this was the tree that supported St. John in the wilderness, but it is native only to North America. The locust tree of Spain (Ceratonia siliqua or Carob Tree), which is also native to Syria and the entire Mediterranean basin, is supposed to be the true locust of the New Testament.</p>
<p>Robinia is now a North American genus, but traces of it are found in the Eocene and Miocene rocks of Europe.</p>
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T 45 (20 S)
Variety from Bosnia and Herzegovina
Plant resistant to cold and frost
Sweet chestnut - Marron...
Price
€2.50
(SKU: V 13)
Seeds Gallery EU,
5/
5
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<h2><strong>Sweet chestnut - Marron Seeds (Castanea sativa) Frost Hardy</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10 seeds.</strong></span></h2>
<p>Castanea sativa is a species of a deciduous tree with an edible seed. It is commonly called sweet chestnut and marron. Originally native to southeastern Europe and Asia Minor, it is now widely dispersed throughout Europe and in some localities in temperate Asia. The tree is hardy, long-lived and well known for its chestnuts, which are used as an ingredient in cooking.</p>
<h3><strong>Description</strong></h3>
<p>Castanea sativa is a species of the genus Castanea. The Latin sativa means "cultivated by humans". The tree has been cultivated for its edible nuts since ancient times. It is called chestnut, and sometimes "Spanish chestnut"[2] or "Portuguese chestnut". It is not related to the Horse-chestnut tree.</p>
<p>C. sativa is a medium-sized to large deciduous tree attaining a height of 20–35 m with a trunk often 2 m in diameter. The oblong-lanceolate, boldly toothed leaves are 16–28 cm long and 5–9 cm broad.</p>
<p>The flowers of both sexes are borne in 10–20 cm long, upright catkins, the male flowers in the upper part and female flowers in the lower part. In the northern hemisphere, they appear in late June to July, and by autumn, the female flowers develop into spiny cupules containing 3-7 brownish nuts that are shed during October. The female flowers eventually form a spiky sheath that deters predators from the seed.[3] Some cultivars ('Marron de Lyon', 'Paragon' and some hybrids) produce only one large nut per cupule, rather than the usual two to four nuts of edible, though smaller, size. The bark often has a net-shaped (retiform) pattern with deep furrows or fissures running spirally in both directions up the trunk.</p>
<p>The tree requires a mild climate and adequate moisture for good growth and a good nut harvest. Its year-growth (but not the rest of the tree)[4] is sensitive to late spring and early autumn frosts, and is intolerant of lime. Under forest conditions, it will tolerate moderate shade well.</p>
<p>See also List of Lepidoptera that feed on chestnut trees</p>
<p>The leaves provide food for some animals, including Lepidoptera such as the case-bearer moth Coleophora anatipennella.</p>
<p>The species originated in southern Europe, the Balkans and maybe regions nearby. The use as food and an ornamental tree caused it to be introduced throughout western Europe; localised populations and cultivation also occur on other continents.</p>
<h3><strong>Uses</strong></h3>
<p>The species is widely cultivated for its edible seeds (also called nuts) and for its wood. As early as Roman times, it was introduced into more northerly regions, and later was also cultivated in monastery gardens by monks. Today, centuries-old specimens may be found in Great Britain and the whole of central, western and southern Europe.</p>
<p>The tree was a popular choice for landscaping in England, particularly in the 18th and 19th centuries. C. sativa was probably introduced to the region during the Roman occupation, and many ancient examples are recorded.[3] More recently, the tree has been planted as a street tree in England, and examples can be seen particularly in the London Borough of Islington.</p>
<p>A tree grown from seed may take 20 years or more before it bears fruits, but a grafted cultivar such as 'Marron de Lyon' or 'Paragon' may start production within five years of being planted. Both cultivars bear fruits with a single large kernel, rather than the usual two to four smaller kernels.[4]</p>
<p>The species[5] and the variety C. sativa 'Albomarginata'[6] have both gained the Royal Horticultural Society's Award of Garden Merit.</p>
<p>The raw nuts, with their pithy skin around the seed, are somewhat astringent. That skin can be relatively easily removed by quickly blanching the nuts after having made a cross slit at the tufted end.[7] Once cooked, they are delicious and, when roasted, acquire a sweet flavour and a floury texture not unlike sweet potato. The cooked nuts can be used in confections, puddings, desserts and cakes, or eaten roasted. They are used for flour, bread making, a cereal substitute, coffee substitute, a thickener in soups and other cookery uses, as well as for fattening stock. A sugar can be extracted from it.[4] The Corsican variety of polenta (called pulenta) is made with sweet chestnut flour. A local variety of Corsican beer also uses chestnuts. The product is sold as a sweetened paste mixed with vanilla, crème de marron, sweetened or unsweetened as chestnut purée or purée de marron, and candied chestnuts as marron glacés.[8] In Switzerland, it is often served as Vermicelles.</p>
<p>Roman soldiers were given chestnut porridge before entering battle.[3]</p>
<p>Leaf infusions are used in respiratory diseases and are a popular remedy for whooping cough.[4] A hair shampoo can be made from infusing leaves and fruit husks.[4]</p>
<p>This tree responds very well to coppicing, which is still practised in Britain, and produces a good crop of tannin-rich wood every 12 to 30 years, depending on intended use and local growth rate. The tannin renders the young growing wood durable and resistant to outdoor use, thus suitable for posts, fencing or stakes.[9] The timber of the species is marketed as chestnut. The wood is of light colour, hard and strong. It is also used to make furniture, barrels (sometimes used to age balsamic vinegar), and roof beams notably in southern Europe (for example in houses of the Alpujarra, Spain, in southern France and elsewhere). The timber has a density of 560 kg per cubic meter,[10] and due to its durability in ground contact is often used for external purposes such as fencing.[10] It is also a good fuel, though not favoured for open fires as it tends to spit.[4]</p>
<p>Tannin is found in the following proportions on a 10% moisture basis: bark (6.8%), wood (13.4%), seed husks (10 - 13%). The leaves also contain tannin.</p>
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<p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p>
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<p><span style="color: #008000;"><strong>Propagation:</strong></span></p>
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<p><span style="color: #008000;">Seeds</span></p>
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<p><span style="color: #008000;"><strong>Pretreat:</strong></span></p>
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<p><span style="color: #008000;">0</span></p>
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<p><span style="color: #008000;"><strong>Stratification:</strong></span></p>
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<p><span style="color: #008000;">0</span></p>
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<p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p>
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<p><span style="color: #008000;"> all year round </span></p>
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<p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p>
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<p><span style="color: #008000;">1 cm</span></p>
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<p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p>
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<p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p>
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<p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p>
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<p><span style="color: #008000;">about 20-23 ° C.</span></p>
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<p><span style="color: #008000;"><strong>Location:</strong></span></p>
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<p><span style="color: #008000;">bright + keep constantly moist not wet</span></p>
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<p><span style="color: #008000;"><strong>Germination Time:</strong></span></p>
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<p><span style="color: #008000;">Until it Germinates</span></p>
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<p><span style="color: #008000;"><strong>Watering:</strong></span></p>
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<p><span style="color: #008000;">Water regularly during the growing season</span></p>
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<p><span style="color: #008000;"><strong> </strong></span></p>
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<p><br /><span style="color: #008000;">Seeds Gallery 05.11.2012.</span></p>
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V 13 5-S
Giant plant (with giant fruits)
Plant resistant to cold and frost
Madake, Giant Timber Bamboo...
Price
€1.95
(SKU: B 6)
Seeds Gallery EU,
5/
5
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<h2><strong>Madake, Giant Timber Bamboo Seeds (Phyllostachys bambusoides)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2>
<p>Phyllostachys bambusoides, commonly called madake, giant timber bamboo or Japanese timber bamboo, is a bamboo species in the genus Phyllostachys.</p>
<p>Madake is typically known for being the most common type of bamboo used in the making of shakuhachi flutes and is utilized in numerous Japanese, as well as Chinese, arts, and crafts.</p>
<p>Phyllostachys bambusoides can reach a height of 15–22 m and a diameter of 10–15 cm. The culms are dark green, quite thick and very straight. The leaves are dark green. New stalks emerge in late spring and grow quite rapidly, up to 1 meter each day. The flowering interval of this species is very long, about 120 years. This strong plant is in Asia one of the preferred bamboos for building and in the manufacture of furniture.</p>
<p>This species is native to China, but it is commonly grown worldwide, especially in Japan.</p>
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B 6 (5 S)
This product is best seller product
Plant resistant to cold and frost
Variety from Japan
Wasabi Seeds (Wasabia...
Price
€7.50
(SKU: MHS 4)
Seeds Gallery EU,
5/
5
<h2 class=""><strong>Wasabi Seeds (Wasabia japonica, Eutrema japonicum)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2>
<p>Wasabi earlier Eutrema japonicum or Wasabia japonica is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture.</p>
<p><strong>Uses</strong></p>
<p>Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected.</p>
<p>In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered.</p>
<p>In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.</p>
<p>Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems.</p>
<p>Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack.</p>
<p><strong>Surrogates</strong></p>
<p>Wasabi favours growing conditions which restricts its wide cultivation. The resulting inability to be cultivated like other crops in order to fully satisfy commercial demand, thus makes it quite expensive. Therefore, outside Japan, it is rare to find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and horseradish are similar in taste and pungency due to similar isothiocyanate levels.</p>
<p> The primary difference between the two is color with Wasabi being naturally green. In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").</p>
<p> In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.</p>
<p><strong>Chemistry</strong></p>
<p>The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced by hydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[16][17][18] The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged, because it is being used as a defense mechanism.</p>
<p>The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates:</p>
<p>6-methylthiohexyl isothiocyanate</p>
<p>7-methylthioheptyl isothiocyanate</p>
<p>8-methylthiooctyl isothiocyanate</p>
<p>Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.</p>
<p>Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.[21] The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.</p>
<p><strong>Preparation</strong></p>
<p>Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred.</p>
<p><strong>Etymology</strong></p>
<p>The two kanji characters "山" and "葵" do not correspond to their pronunciation: as such it is an example of gikun (meaning, not sound). The two characters actually refer to the mountain Asarum, as the plant's leaves resemble those of a member of Asarum species, in addition to its ability to grow on shady hillsides. The word, in the form 和佐比, appeared in 918 in The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun).</p>
<h3><strong>Dear customers, please note you can not buy Wasabi seeds from China. All of china sellers will send you normal mustard seeds or some kind of other seeds. You can see now in our pictures how do real Wasabi seeds look like.</strong></h3>
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MHS 4
Giant plant (with giant fruits)
Variety from Greece
Greek Kalampaka Garlic cloves
Price
€2.65
(SKU: MHS 170)
Seeds Gallery EU,
5/
5
<h2><strong>Greek Kalampaka Garlic cloves</strong></h2>
<h2><span style="color: #fe0000;"><strong>Price for 5 Garlic cloves</strong></span></h2>
<p>Greek Extra Hardy Kalampaka Garlic is a large, beautiful, and well-formed porcelain garlic. Its flavor is very strong and robust and sticks around for a long time.</p>
<p>The average weight of garlic cloves is 5-6 g. Definitely one of the best garlic we've tried. We managed to get this garlic from a monk from Meteora.</p>
<p>From a grower's perspective, it is a tall dark green plant and is a very good survivor, usually grows healthy, and appears to be somewhat resistant to many of the diseases that can affect garlic. It originally came from Greece but grows well all over the world.</p>
<p>Greek Extra Hardy Kalampaka Garlic stores a long time at cool room temp for around 9-10 months or longer.</p>
MHS 170 (5 GC)
Variety from Serbia
Colorful Indian Pea Seeds...
Price
€2.15
(SKU: VE 47 S (6.5g))
Seeds Gallery EU,
5/
5
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<h2><strong>Colorful Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 6,5 g (30) 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>
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VE 47 S (6.5g)
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This Product cannot be paid with PayPal or Card
Virginia Gold Tobacco Seeds
Price
€1.75
(SKU: D 4)
Seeds Gallery EU,
5/
5
<h2><span style="font-size: 14pt;" class=""><strong>Virginia Gold Tobacco Seeds</strong></span></h2>
<h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 50 seeds.</span></strong></span></h2>
<div>Virginia tobacco is an annual plant. Virginia - the name comes from the U.S. state's name. This is the most common tobacco. Its peculiarity, that it has a high sugar content and is used in many formulas. While it is perfectly possible to smoke and their own. Of nicotine from 1 to 3.5%.</div>
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<p>Tobacco is planted in mid-March at home. To the field being planted from mid-May to June depending on weather conditions (the fear of frost). From one plant can be harvested 18-22 sheets suitable for the manufacture of tobacco.</p>
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<div>Seeds germination is about 96%.</div>
<div>Sowing:</div>
<div>Seeds should be surface sown in fertile, well-draining loam in full sun. The soil should be deeply tilled. They are best off being direct sown after any danger of frost or sown in trofts outside and transplanted to the ground when about two inches tall. They can also be started indoors for an early start. This also helps prevent them from being carried away by the wind or water. Tabacum is considered a perennial in warmer climates, but can be grown elsewhere as an annual. Thin plants to about two feet apart, and cut off the flowering tops to increase leaf size. Flowering requires 14 hours of daylight to begin. Remove dead flowers to encourage new ones to emerge. Regular fertilization is recommended. Germination typically takes 10-20 days. </div>
D 4 (50 S)