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Giant plant (with giant fruits)

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Become our seed supplier Seeds Gallery - 1

Become our seed supplier

Price €0.00 (SKU: )
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Become our seed supplier</strong></h2> <h2><strong>What does it take to become our seed supplier?</strong></h2> <p>In order to become our supplier, you need to have a video and pictures of the fruits of the plants you offer us, with your personal details and a date on paper that will be clearly visible (with your name and email address you use for PayPal).</p> <p>If it is a vegetable (tomato, pepper, cucumber ...) you need to know the exact name of the variety, because if you use any other name and we cannot find the information on the internet, then we are not interested in those seeds.</p> <p>You will need to send us a smaller amount of seed (20) so that we can perform seed germination testing. After that, we can arrange a further purchase of the seed from you.</p> <p>We make payments exclusively through PayPal (there is no other payment option).</p> </body> </html>
Become our seed supplier Seeds Gallery - 1

Giant plant (with giant fruits)
XXL Halloween, Jack’O Lantern Pumpkin Seeds  - 1

XXL Halloween, Jack’O...

Price €8.45 (SKU: VG 7 (10g))
,
5/ 5
<h2><strong>Halloween, Jack’O Lantern Pumpkin Seeds</strong></h2><h2><span style="color:#ff0000;"><strong>Price for Package of 10 grams (4-6 seeds per gram).</strong></span></h2><p>Just like its name, the Halloween Pumpkin, or also known as the Jack’O Lantern, is the perfect porch decoration for Halloween! This variety is also a popular pumpkin standard. Halloween is easy to grow a pumpkin that will give you the greatest patio decoration around!</p><p>Medium late variety, vegetation length about 100 days. It has large and uniform fruits, bright orange in color, with a solid bark suitable for "carving" and drilling. It is intended for fresh consumption.</p>
VG 7 (10g)
XXL Halloween, Jack’O Lantern Pumpkin Seeds  - 1

Plant resistant to cold and frost
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

1000 Seeds Chokeberry...

Price €11.00 (SKU: V 29 (4g))
,
5/ 5
<h2><strong>1000 Seeds Chokeberry (Aronia melanocarpa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 1000 seeds.</strong></span></h2> <p>Aronia melanocarpa is an extraordinary medicine plant that has been developed in Poland. It has an incredible array of health qualities. Known as Chokeberry, the native Americans used it to prepare pemmican (dried meat). It has a higher concentration of vitamin C than blackcurrants, but it also contains a host of other valuable substances, especially antioxidants, polyphenols, bioflavonoids, and tannins. It is a very hardy and vigorous plant and can survive most conditions.</p> <h3><strong>Wikipedia</strong>:</h3> <p><i><b>Aronia</b></i><span>&nbsp;</span>is a genus of<span>&nbsp;</span>deciduous<span>&nbsp;</span>shrubs, the<span>&nbsp;</span><b>chokeberries</b>, in the family<span>&nbsp;</span>Rosaceae<span>&nbsp;</span>native to eastern North America and most commonly found in wet woods and swamps.<span>&nbsp;</span>The genus is usually considered to contain two or three<span>&nbsp;</span>species, one of which is<span>&nbsp;</span>naturalized<span>&nbsp;</span>in Europe.</p> <p>Chokeberries are cultivated as<span>&nbsp;</span>ornamental plants<span>&nbsp;</span>and as<span>&nbsp;</span>food products. The sour berries, or<span>&nbsp;</span><b>Aronia berries</b>, can be eaten raw off the bush, but are more frequently processed. They can be found in wine, jam, syrup, juice, soft spreads, tea, salsa,<span>&nbsp;</span>chili starters, extracts, beer, ice cream,<span>&nbsp;</span>gummies,<span>&nbsp;</span>and<span>&nbsp;</span>tinctures.<span>&nbsp;</span>The name "chokeberry" comes from the<span>&nbsp;</span>astringency<span>&nbsp;</span>of the fruits, which creates the sensation of making one's mouth pucker.</p> <p><i>Chokeberries</i><span>&nbsp;</span>are often mistakenly called<span>&nbsp;</span><i>chokecherries</i>, the<span>&nbsp;</span>common name<span>&nbsp;</span>for<span>&nbsp;</span><i>Prunus virginiana</i>. Further adding to the ambiguity, a<span>&nbsp;</span>variety<span>&nbsp;</span>of<span>&nbsp;</span><i>Prunus virginiana</i><span>&nbsp;</span>is<span>&nbsp;</span><i>melanocarpa</i>,<sup id="cite_ref-9" class="reference">[9]</sup><span>&nbsp;</span>and readily confused with<span>&nbsp;</span><i>black chokeberry</i><span>&nbsp;</span>because it is commonly referred to as "black chokeberry" or "aronia". Aronia berries and chokecherries both contain<span>&nbsp;</span>polyphenolic<span>&nbsp;</span>compounds, such as<span>&nbsp;</span>anthocyanins, yet the two plants are distantly related within the family Rosaceae.</p> <p>The<span>&nbsp;</span>leaves<span>&nbsp;</span>are alternate, simple, and<span>&nbsp;</span>oblanceolate<span>&nbsp;</span>with<span>&nbsp;</span>crenate<span>&nbsp;</span>margins and<span>&nbsp;</span>pinnate<span>&nbsp;</span>venation; in autumn the leaves turn a bold red color. Dark<span>&nbsp;</span>trichomes<span>&nbsp;</span>are present on the upper midrib surface. The<span>&nbsp;</span>flowers<span>&nbsp;</span>are small, with 5<span>&nbsp;</span>petals<span>&nbsp;</span>and 5<span>&nbsp;</span>sepals, and produced in<span>&nbsp;</span>corymbs<span>&nbsp;</span>of 10–25 together.<span>&nbsp;</span>Hypanthium<span>&nbsp;</span>is urn-shaped. The fruit is a small<span>&nbsp;</span>pome, with an<span>&nbsp;</span>astringent<span>&nbsp;</span>flavor.</p> <p><i>Aronia</i><span>&nbsp;</span>has been thought to be closely related to<span>&nbsp;</span><i>Photinia</i>, and has been included in that genus in some classifications,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>but botanist Cornelis Kalkman observed that a combined genus should be under the older name<span>&nbsp;</span><i>Aronia</i>.<sup id="cite_ref-Kalkman_11-0" class="reference">[11]</sup><span>&nbsp;</span>The combined genus contains about 65 species.<sup id="cite_ref-weakley_12-0" class="reference">[12]</sup><span>&nbsp;</span>In 2004, Kalkman expressed doubt about the<span>&nbsp;</span>monophyly<span>&nbsp;</span>of the combined group, and new molecular studies confirm this.<sup id="cite_ref-Potter_13-0" class="reference">[13]</sup><sup id="cite_ref-Campbell_14-0" class="reference">[14]</sup><span>&nbsp;</span>They do not place these two genera together or even near one another.</p> <p>In eastern North America are two well-known species, named after their fruit color, red chokeberry and black chokeberry, plus a purple chokeberry whose origin is a natural hybrid of the two.<sup id="cite_ref-weakley_12-1" class="reference">[12]</sup><span>&nbsp;</span>A fourth species,<span>&nbsp;</span><i>Aronia mitschurinii</i>, that apparently originated in cultivation, is also known as<span>&nbsp;</span><i>Sorbaronia mitschurinii</i>.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Aronia is considered cold hardy and heat tolerant in<span>&nbsp;</span>USDA<span>&nbsp;</span>Zones 3 to 8.<sup id="cite_ref-usda_17-0" class="reference">[17]</sup><sup id="cite_ref-18" class="reference">[18]</sup><span>&nbsp;</span>Aronia plants grow well both in<span>&nbsp;</span>orchard-type rows or set as<span>&nbsp;</span>landscape<span>&nbsp;</span>elements, including several varieties in 3 to 12 foot heights.<sup id="cite_ref-usda_17-1" class="reference">[17]</sup></p> <h3><span class="mw-headline" id="Products_and_uses">Products and uses</span></h3> <p>The chokeberries are attractive<span>&nbsp;</span>ornamental plants<span>&nbsp;</span>for gardens. They are naturally understory and woodland edge plants, and grow well when planted under<span>&nbsp;</span>trees. Chokeberries are resistant to drought, insects, pollution, and disease. A number of<span>&nbsp;</span>cultivars, including<span>&nbsp;</span><i>A. arbutifolia</i><span>&nbsp;</span>'Brilliant' and<span>&nbsp;</span><i>A. melanocarpa</i><span>&nbsp;</span>'Autumn magic', have been selected for their striking fall leaf color.</p> <p>An aronia wine is made in<span>&nbsp;</span>Lithuania. In<span>&nbsp;</span>Poland, aronia berries are added to jams and juices or dried to make a herbal<span>&nbsp;</span>tea<span>&nbsp;</span>sometimes blended with other ingredients, such as<span>&nbsp;</span>blackcurrant.<sup id="cite_ref-mckay_19-0" class="reference">[19]</sup><span>&nbsp;</span>In<span>&nbsp;</span>Bosnia and Herzegovina, the berries are sold fresh and frozen or made into juices, jams and teas.<sup id="cite_ref-Fresh_Fruit_Portal_20-0" class="reference">[20]</sup><span>&nbsp;</span>Aronia is also used as a<span>&nbsp;</span>flavoring<span>&nbsp;</span>or<span>&nbsp;</span>colorant<span>&nbsp;</span>for beverages or yogurts.<sup id="cite_ref-mckay_19-1" class="reference">[19]</sup><span>&nbsp;</span>Juice from the ripe berries is<span>&nbsp;</span>astringent, semi-sweet (moderate sugar content), sour (low<span>&nbsp;</span>pH), and contains a low level of<span>&nbsp;</span>vitamin C.<sup id="cite_ref-21" class="reference">[21]</sup><span>&nbsp;</span>The berries have a tart<span>&nbsp;</span>flavor<span>&nbsp;</span>and, in addition to juice, can be baked into breads.<sup id="cite_ref-mckay_19-2" class="reference">[19]</sup><span>&nbsp;</span>In the United States and Canada, aronia<span>&nbsp;</span>juice concentrate<span>&nbsp;</span>is used in manufactured juice blends.</p> <h3><span class="mw-headline" id="Polyphenol_content">Polyphenol content</span></h3> <p><i>Aronia melanocarpa</i><span>&nbsp;</span>(black chokeberry) has attracted scientific interest due to its deep purple, almost black<span>&nbsp;</span>pigmentation<span>&nbsp;</span>that arises from dense contents of<span>&nbsp;</span>polyphenols, especially<span>&nbsp;</span>anthocyanins. Total polyphenol content is 1752&nbsp;mg per 100 g dry weight,<sup id="cite_ref-Phenol-Explorer_22-0" class="reference">[22]</sup><span>&nbsp;</span>anthocyanin content is 1480&nbsp;mg per 100 g dry weight, and<span>&nbsp;</span>proanthocyanidin<span>&nbsp;</span>concentration is 664&nbsp;mg per 100 g fresh weight.<sup id="cite_ref-Wu_23-0" class="reference">[23]</sup><sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>These values are among the highest measured in plants to date. The black aronia species contains higher levels of anthocyanins than purple (<i>Aronia prunifolia</i>) or red aronia (<i>Aronia arbutifolia</i>), whereas red and purple aronia are richer in phenolic acid and proanthocyanins.<sup id="cite_ref-pmid23941506_25-0" class="reference">[25]</sup></p> <p>The plant produces these pigments mainly in the leaves and skin of the berries to protect the pulp and seeds from constant exposure to<span>&nbsp;</span>ultraviolet radiation<span>&nbsp;</span>and production of<span>&nbsp;</span>free radicals.<sup id="cite_ref-simon_26-0" class="reference">[26]</sup><sup id="cite_ref-27" class="reference">[27]</sup><sup id="cite_ref-28" class="reference">[28]</sup><span>&nbsp;</span>By absorbing<span>&nbsp;</span>UV<span>&nbsp;</span>rays in the<span>&nbsp;</span>blue-purple spectrum, leaf and skin pigments filter intense sunlight, serve antioxidant functions and thereby have a role assuring regeneration of the species. Brightly colorful pigmentation also attracts birds and other animals to consume the fruit and disperse the seeds in their droppings.<sup id="cite_ref-simon_26-1" class="reference">[26]</sup><sup id="cite_ref-29" class="reference">[29]</sup></p> <p>Analysis of polyphenols in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom):<span>&nbsp;</span>cyanidin-3-galactoside, cyanidin-3-arabinoside,<span>&nbsp;</span>quercetin-3-glycoside,<span>&nbsp;</span>epicatechin,<span>&nbsp;</span>caffeic acid,<span>&nbsp;</span>delphinidin,<span>&nbsp;</span>petunidin,<span>&nbsp;</span>pelargonidin,<span>&nbsp;</span>peonidin, and<span>&nbsp;</span>malvidin.<sup id="cite_ref-Wu_23-1" class="reference">[23]</sup><sup id="cite_ref-pmid23941506_25-1" class="reference">[25]</sup><sup id="cite_ref-30" class="reference">[30]</sup><span>&nbsp;</span>All these except caffeic acid are members of the<span>&nbsp;</span>flavonoid<span>&nbsp;</span>category of phenolics.</p> <p>For reference to phenolics, flavonoids, anthocyanins, and similar plant-derived phytochemicals,<sup id="cite_ref-Phenol-Explorer_22-1" class="reference">[22]</sup><span>&nbsp;</span>Wikipedia has a<span>&nbsp;</span>list of phytochemicals and foods in which they are prominent.</p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 8- 12 hours&nbsp;</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 months in moist sowing mix at 2-5 ° C refrigerator</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <div> <div style="text-align: center;">Genus: Aronia</div> <div style="text-align: center;">Species: melanocarpa</div> <div style="text-align: center;">Common Name: Black Chokeberry</div> <div style="text-align: center;">Other Name: Chokeberry, Gueles Noires</div> <div style="text-align: center;">Pre-treatment: required</div> <div style="text-align: center;">Zone Hardiness Cold: 3</div> <div style="text-align: center;">Zone Hardiness warm: 8</div> <div style="text-align: center;">Plant Type: Small Shrub</div> <div style="text-align: center;">Growth rate: medium</div> <div style="text-align: center;">Vegetation type: deciduous</div> <div style="text-align: center;">Leaf /Flower color: Green/White</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 29 (4g)
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

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100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis) 15 - 8

1000 Seeds Bay Laurel, bay...

Price €95.00 (SKU: MHS 83)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>1000 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1000 seeds.</strong></span></h2> <p><strong>We personally collect seeds every year in Bosnia and Herzegovina. The mother plants also withstood temperatures of -17 degrees Celsius.</strong></p> <p>The bay laurel, with the botanical name Laurus nobilis, of the plant family Lauraceae, is also known as sweet bay, bay tree (esp. United Kingdom), true laurel, Grecian laurel, laurel tree, or simply laurel.</p> <p>It is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. Under the simpler name "laurel," Laurus nobilis figures prominently in classical Greek, Roman, and Biblical culture.</p> <p>Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel," generally due to similarity of foliage or aroma to Laurus nobilis, and the full name is used for the California bay laurel (Umbellularia), also in the family Lauraceae.</p> <h2><strong>Characteristics</strong></h2> <p>The laurel can vary greatly in size and height, sometimes reaching 10–18 metres (33–59 ft) tall. Laurus is a genus of evergreen trees belonging to the Laurel family, Lauraceae. The genus includes three species, whose diagnostic key characters often overlap (Mabberley 1997).</p> <p>The laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm diameter, and they are borne in pairs beside a leaf. The leaves are 6–12 cm long and 2–4 cm broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry (a drupe, actually) about 1 cm long.</p> <p>A recent study found considerable genetic diversity within L. nobilis, and that L. azorica is not genetically or morphologically distinct.</p> <h2><strong>Ecology</strong></h2> <p>Laurus nobilis is a widespread relic of the laurel forests that originally covered much of the Mediterranean Basin when the climate of the region was more humid. With the drying of the Mediterranean during the Pliocene era, the laurel forests gradually retreated, and were replaced by the more drought-tolerant sclerophyll plant communities familiar today. Most of the last remaining laurel forests around the Mediterranean are believed to have disappeared approximately ten thousand years ago, although some remnants still persist in the mountains of southern Turkey, northern Syria, southern Spain, north-central Portugal, northern Morocco, Canary Islands and in Madeira.</p> <h3><strong>Chemical constituents</strong></h3> <p>The most abundant essential oil found in laurel is cineole, also called eucalyptol.[2] The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol.</p> <p>Both essential and fatty oils are present in the fruit. The fruit is pressed and water-extracted to obtain these products. The fruit contains up to 30% fatty oils and about 1% essential oils (terpenes, sesquiterpenes, alcohols, and ketones).</p> <h2><strong>Food</strong></h2> <p>The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines.[2] Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish.[4] Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity.[4] Bay leaves are used almost exclusively as flavor agents during the food preparation stage;</p> <p>Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary.[4] Dried laurel berries and pressed leaf oil can both be used as robust spices, and even the wood can be burnt for strong smoke flavoring.</p> <h2><strong>Traditional medicine</strong></h2> <p>Aqueous extracts of bay laurel can also be used as astringents and even as a reasonable salve for open wounds.</p> <p>In massage therapy, the essential oil of bay laurel is reputed to alleviate arthritis and rheumatism, while in aromatherapy, it is used to treat earaches and high blood pressure.[6][unreliable source?] A traditional folk remedy for rashes caused by poison ivy, poison oak, and stinging nettle is a poultice soaked in boiled bay leaves.</p> <p>The chemical compound lauroside B isolated from Laurus nobilis is an inhibitor of human melanoma (skin cancer) cell proliferation at high concentrations.</p> <h2><strong>Other uses</strong></h2> <p>Bay is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges. Together with a gold form, L. nobilis 'Aurea',[9] it has gained the Royal Horticultural Society's Award of Garden Merit.[10]</p> <p>Laurel oil is a main ingredient, and the distinguishing characteristic of Aleppo soap.</p> <h3><strong>Symbolism</strong></h3> <p>Bay laurel was used to fashion the laurel wreath of ancient Greece, a symbol of highest status. A wreath of bay laurels was given as the prize at the Pythian Games because the games were in honor of Apollo, and the laurel was one of his symbols.</p> <p>Ovid tells the story in the Metamorphoses that laurel tree was first formed when the nymph Daphne was changed into a laurel tree because of Apollo's pursuit of her. Daphne is the Greek name for the tree.</p> <p>The symbolism carried over to Roman culture, which held the laurel as a symbol of victory.[12] It is also the source of the words baccalaureate and poet laureate, as well as the expressions "assume the laurel" and "resting on one's laurels".</p> <p>In the Bible, the laurel is often an emblem of prosperity and fame. In Christian tradition, it symbolizes the resurrection of Christ.</p> <p style="text-align: left;">In Chinese folklore, there is a great laurel tree on the moon, and the Chinese name for the laurel, (Chinese: 月桂), literally translates to "moon-laurel". This is the subject of a story of Wu Gang, a man who aspired to immortality and neglected his work. When the deities discovered this, they sentenced Wu Gang to fell the laurel tree, whereupon he could join the ranks of the deities; however, since the laurel regenerated immediately when cut, it could never be felled. The phrase (Chinese: 吴刚伐木) ("Wu Gang chops the tree") is sometimes used to refer to endless toil, analogous to the legend of Sisyphus in Greek mythology</p> <h2>How to Germinate Bay Leaf Seeds</h2> <p><span>Commonly used in cooking and herbal treatments, bay leaves come from the bay laurel (Laurus nobilis) tree, which grows in U.S. Department of Agriculture hardiness zones 8 through 10. Attempting to grow bay laurel trees from seed can sometimes be frustrating as the seeds typically have a long germination period and may begin rotting before germination begins. It is possible to germinate bay laurel seeds, though it is recommended that you attempt to germinate multiple seeds at once to allow for germination failure and rotting in some of the seeds.</span></p> <p><strong>Soak the bay laurel seeds in warm water for 24 hours.</strong></p> <p><strong>2</strong></p> <p>Prepare a seed tray with a layer of starting soil. The soil should be moist but not saturated and there should be no standing water present in the tray.</p> <p><strong>3</strong></p> <p>Spread the seeds out over the tray, pressing them lightly into the moistened soil. The seeds should be approximately two inches apart to allow them room to spread out once they begin developing roots and shoots.</p> <p><strong>4</strong></p> <p>Cover the seeds with a thin layer of compost, mulch or horticultural sand. Spray the contents of the tray lightly with warm water to dampen the seed covering. As with the initial moistening of the soil, you only want to dampen the covering and not saturate it.</p> <p><strong>5</strong></p> <p>Place the seed tray in an area where it will receive up to eight hours of sunlight per day and will maintain a temperature of about 70 degrees Fahrenheit.</p> <p><strong>6</strong></p> <p>Moisten the seed tray as needed. You want the soil and the seed covering to remain moist, though being slightly on the dry side will not harm the seeds. It is better for the seeds to germinate in an environment that is only slightly moist than one that is saturated since the latter condition encourages rotting.</p> <p><strong>7</strong></p> <p>Check the progress of the seeds weekly. It may take as few as 10 days or as long as six months for the bay laurel seeds to begin germinating. If you notice any seeds that have begun to rot, remove them from the tray.</p> <p><strong>8</strong></p> <p>Transplant germinated seeds to pots or to a prepared location outdoors once leaves begin to appear.</p> <p><strong>Tip</strong></p> <p>Bay laurel trees can grow as tall as 40 feet outdoors but can also be trained to grow in a pot through regular pruning. Many growers prune even outdoor trees to keep them around 10 feet tall for easy harvesting of leaves.</p> <p><strong>Warning</strong></p> <p>Bay leaves can have sharp edges and may cause mouth or throat injuries if chopped and put into food. Leaves used in cooking should be whole or contained in packets made of cheesecloth or other materials so that they can be removed before serving.</p> <p> <script type="text/javascript"></script> </p>
MHS 83 (500g)
100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis) 15 - 8
Summer savory Seeds

Summer savory Seeds...

Price €2.15 (SKU: MHS 123)
,
5/ 5
<h2><strong>Summer savory Seeds &nbsp;(Satureja hortensis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 1600 (1g) seeds.</strong></span></h2> <p>Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavor.</p> <p>This herb has lilac tubular flowers that bloom in the northern hemisphere from July to September.</p> <p>It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.</p> <p>Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as "cretonade", which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonade), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most French food stores. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.</p> <p>Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine (the herb is called chubritsa, in Cyrllic чубрица, in Bulgarian), providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).</p> <p>Summer savory is called cimbru in Romanian and is used in Romanian cuisine, especially in Sarmale (stuffed cabbage or grape leaf rolls).</p> <p>The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, ajedrea in Spanish, θρούμπι (throúbi) in Greek, cząber ogrodowy in Polish and borsikafű in Hungarian.</p> <p>Summer Savory is raised from seeds, sown early in April, in shallow drills, 9 inches or a foot apart. Select a sunny situation and thin out the seedlings, when large enough, to 6 inches apart in the rows. It likes a rich, light soil.</p> <p>The seeds may also be sown broadcast, when they must be thinned out, the thinned out seedlings being planted in another bed at 6 inches distance from each other and well watered. The seeds are very slow in germinating.</p> <p>The early spring seedlings may be first topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 123 (1g)
Summer savory Seeds
Chives Seeds (Allium...

Chives Seeds (Allium...

Price €1.75 (SKU: MHS 141)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Chives Seeds (Allium Schoenoprasum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 200 seeds.</strong></span></h2> <p>Garlic chives are also known as Chinese chives have attractive narrow, flat gray-green grass leaves to 12 inches long when allowed root space to fully mature. Its white blossoms appear in great profusion in summer and are good cut-flowers for fresh or dried arrangements.  </p> <p>Both leaves and flowers have a pronounced garlic flavor, although milder than bulbs, that adds zest to salads, stir-fries, rice, and noodles. Perennial. Leaves freeze well.  Can be grown all year round potted on a windowsill.</p> <h3>Sowing chives</h3> <p>You can sow chives seeds thinly outdoors in spring where you want them to grow. Prepare the soil well with added compost or other soil improver and rake to a fine tilth before sowing. Thin out the young plants to 23-30cm (9-12in) apart when large enough to handle.</p> <p>Seeds can also be sown indoors from March to June in pots or cell or plug trays filled with seed sowing compost at a temperature of 18-21C (65-70F). Lightly cover the seed with more compost and keep moist. When seedlings are large enough to handle, transplant into 7.5-10cm (3-4in) pots in bunches of 4-6 seedlings per pot. Grow on the seedlings in cooler conditions of around 10C (50F) and plant outside when the last frosts are over, after hardening off – gradually acclimatizing them to outdoor conditions – for 10-14 days.</p>
MHS 141 (200 S)
Chives Seeds (Allium Schoenoprasum)

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Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1

100 Seeds Carolina Reaper

Price €5.50 (SKU: C 53 (0,47g))
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>100 Seeds Carolina Reaper</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (0,47g) seeds.</strong></span></h2> <p><strong>As you can see yourself from our photos, that the seeds are from our own plants (organically grown) and you know what you will get from the seeds you buy from us... </strong></p> <p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p> <p>At the second Annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p> </body> </html>
C 53 (0,47g)
Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1
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Variety from United States of America
Heinz 1350 Tomato Seeds  - 2

1500 Seeds Heinz 1350 Tomato

Price €12.95 (SKU: VT 101 (5g))
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5/ 5
<h2><strong>1500 Seeds Heinz 1350 Tomato</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (5g) seeds.</strong></span></h2> <p>Savor classic tomato flavor by adding this heirloom to your garden roster. One of the first Heinz-bred tomato seed varieties that was used to make Heinz ketchup, the Heinz Classic Heirloom tomato (also known as Heinz 1370) offers rich tomato flavor in large (approx 170g), juicy fruits ideal for slicing onto sandwiches or cooking into sauces or stews.</p> <p>Plants (120-150 centimeters high) thrive in many regions and adapt well to growing in large containers.&nbsp;Heinz Classic Heirloom plants bear fruit all season long but ripen the heaviest portion of the crop in summer. Stake these vigorous plants for the best results and easiest harvesting.</p> <p><strong>Nutritional Information</strong></p> <p>The red tomato is listed on most nutritional lists as a superfood. It is packed with the antioxidant vitamins A and C, potassium and the B vitamins for heart health, and above all a powerful carotenoid called lycopene. This phytonutrient, which is responsible for the bright red color of tomatoes, has been studied for its role in fighting various cancers, and its ability to lower cholesterol. When tomatoes are cooked, even more lycopene is made available. Lycopene has been shown to be especially effective when eaten with fat-rich foods such as avocado, olive oil, or nuts. There are the ingredients for a powerhouse salad!</p> <p>1 cup sliced raw red tomatoes:</p> <ul> <li>Calories: 32</li> <li>Carbohydrates: 7g</li> <li>Dietary fiber: 2g</li> <li>Sugars: 5g</li> <li>Protein: 2g</li> </ul> <ul> <li>Vitamin A: 30% DV</li> <li>Vitamin C: 38%</li> <li>Vitamin K: 18%</li> <li>Vitamin B6: 7%</li> <li>Folate: 7%</li> <li>Potassium: 12%</li> <li>Manganese: 10%</li> </ul> <p><strong>Light requirements:</strong>&nbsp;Full sun.</p> <p><strong>Planting:</strong>&nbsp;Space 18 to 36 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.) Plant deeply, burying 2/3 of the stem.</p> <p><strong>Soil requirements:</strong>&nbsp;Tomatoes need well-drained, nutrient-rich soil. Amend soil with compost or other organic matter prior to planting. Soil pH should be 6.2 to 6.8.</p> <p><strong>Water requirements:</strong>&nbsp;Keep soil consistently moist throughout the growing season. Moisture is critical to prevent cracked fruits and blossom end rot. Mulch soil to reduce water evaporation.</p> <p><strong>Frost-fighting plan:</strong>&nbsp;Tomato is a warm-weather crop—even a light frost will damage plants (28º F to 32º F). Protect newly planted seedlings by covering plants with a frost blanket.</p> <p><strong>Common issues:</strong>&nbsp;Pest-wise, watch out for tomato hornworms (big green caterpillars), slugs, pill bugs, rodents. In addition, humid weather invites fungal diseases like early blight and late blight. Plants may stop setting fruit when temperatures dip below 55˚ F or climb above 90˚ F. Blossom end rot can be a problem, as can misshapen fruit.</p> <p><strong>Harvesting:</strong>&nbsp;In general, perfectly ripe tomatoes show deep color but still feel firm when gently squeezed. Look up your specific variety for more details. Tomatoes do continue to ripen after being picked. Gently grab and twist until the tomato pulls free from the stem, or use a pair of clippers. Cut stems close to fruits.</p> <p><strong>Storage:</strong>&nbsp;Store picked tomatoes at room temperature indoors, or in a shady place outside. Never refrigerate tomatoes, because temperatures below 55° F cause flavor compounds to break down. Tomatoes will store longer if you allow stems and caps to remain in place until you’re ready to eat them. For peak flavor and nutrition, use within a week, although keeping time depends on how ripe fruit is when you pick it.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 101 (5g)
Heinz 1350 Tomato Seeds  - 2
100 Seeds Habanero Yellow

100 Seeds Habanero Yellow

Price €5.95 (SKU: C 19 Y)
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5/ 5
<h2 class=""><strong>100 Seeds Habanero Yellow (Capsicum chinense)</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 100 seeds.</span></strong></h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.<br><br>The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño.<br><br><strong>Origin and current use</strong><br>The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.<br><br>The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").<br><br>Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.<br><br>The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.<br><br>In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.<br><br><strong>Cultivation</strong><br>Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions.<br><br>The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.<br><br><strong>Cultivars</strong><br>Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".<br><br>A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 19 Y (100 S)
100 Seeds Habanero Yellow
Hyssop Seeds Medicinal Plant (Hyssopus officinalis) 1.95 - 1

Hyssop 1kg Seeds (Hyssopus...

Price €270.00 (SKU: MHS 112)
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5/ 5
<h2><strong>Hyssop 1kg Seeds (Hyssopus officinalis)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 1.000.000 (1kg) seeds.</strong></span></h2> <p>Hyssopus officinalis or hyssop is a(n) herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant.</p> <p><strong>Characteristics</strong></p> <p>Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm (12 to 24 in) in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm (0.79 to 0.98 in) long.</p> <p>During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.</p> <p><strong>History</strong></p> <p>A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos). The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin.[4] The name hyssop appears as a translation of ezov in some translations of the Bible, notably in verse 7 of Psalm 51: "Thou shalt purge me with hyssop, and I shall be clean" (King James Bible), but researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs, including Origanum syriacum (Syrian oregano, commonly referred to as "bible hyssop").[5][6][7] I Kings iv. 33 mentions that 'ezov' was a small plant. It was burned with the Red Heifer (Num. xix. 6) and used for purification of lepers (Lev. xiv. 4, 6, 49, 51; comp. Num. xix. 18; Ps. li. 9), and at Passover it was used to sprinkle the blood of the sacrificial lamb on the doorposts(Ex. xii. 22).</p> <p>Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet.</p> <p><strong>Cultivation</strong></p> <p>The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.</p> <p>Cultivars include 'Blue Flower'.</p> <p><strong>Harvest</strong></p> <p>Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.</p> <p>Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.</p> <p><strong>Essential oil</strong></p> <p>The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties.</p> <p>Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.</p> <p><strong>Uses</strong></p> <p>The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming and is used in cooking to a lesser extent.</p> <p>The plant is commonly used by beekeepers to produce rich and aromatic honey.</p> <p>Herb hyssop leaves are used as an aromatic condiment. The leaves have a slightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur and is part of the official formulation of Chartreuse.</p> <p><strong>Herbal medicine</strong></p> <p>In herbal medicine, hyssop is believed to have soothing, expectorant, and cough suppressant properties. Hyssop can stimulate the gastrointestinal system.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 112 (1kg)
Hyssop Seeds Medicinal Plant (Hyssopus officinalis) 1.95 - 1