List of products by brand Seeds Gallery

5/ 5

<h2><strong>Black Raspberry Seeds (Rubus occidentalis)</strong></h2> <h2><span style="color: #f80000;" class=""><strong>Price for Package of 40 (0,1g) seeds.</strong></span></h2> <p>Rubus occidentalis is a species of Rubus native to eastern North America. Its common name black raspberry is shared with the closely related western American species Rubus leucodermis. Other names occasionally used include wild black raspberry, black caps, black cap raspberry, thimbleberry, and scotch cap.</p> <p>Rubus occidentalis is a deciduous shrub growing to 2–3 m (7–10 feet) tall, with prickly shoots. The leaves are pinnate, with five leaflets on leaves, strong-growing stems in their first year, and three leaflets on leaves on flowering branchlets. The flowers are distinct in having long, slender sepals 6–8 mm long, more than twice as long as the petals. The round-shaped fruit is a 12–15 mm diameter aggregation of drupelets; it is edible, and has a high content of anthocyanins and ellagic acid.</p> <p>Black raspberries are high in anthocyanins. This has led to their being very useful as natural dyes. Preliminary studies to evaluate their benefit for cancer treatment in mammalian test systems are ongoing[7] and a small-scale clinical trial has begun on patients with Barrett's esophagus.</p> <p>The black raspberry is also closely related to the red raspberries Rubus idaeus and Rubus strigosus, sharing the distinctively white underside of the leaves and fruit that readily detaches from the carpel, but differing in the ripe fruit being black, and in the stems being more prickly. The black fruit makes them look like blackberries, though this is only superficial, with the taste being unique and not like either the red raspberry or the blackberry.</p> <p>As suggested by the common name, black raspberries usually have very dark purple-black fruits, rich in anthocyanin pigments. However, due to occasional mutations in the genes controlling anthocyanin production, yellow-fruited variants ("yellow raspberries") sometimes occur, and have been occasionally propagated, especially in home/farm gardens in the midwestern United States (e.g., Ohio). The yellow-fruited variants of the black raspberry retain that species' distinctive flavor, different from the similar-appearing pale-fruited variants of cultivated red raspberries (generally the Eurasian Rubus idaeus, but with some being the North American Rubus strigosus, and other cultivars representing hybrids between these two widespread species).</p> <p><strong>Commercial growing and processing</strong></p> <p>The center for black raspberry production is in the Willamette Valley in Oregon. The main cultivar, 'Munger', is grown on about 600 ha (1500 acres). Other cultivars include 'John Robertson', 'Allen', 'Jewel', 'Blackhawk', 'Macblack', 'Plum Farmer', 'Dundee', 'Hanover', and 'Huron'. The plants are summer tipped by hand, mechanically pruned in winter and then machine harvested. The yields are generally low per acre and this is why the fruits are often expensive.</p> <p>The species has been used in the breeding of many Rubus hybrids; those between red and black raspberries are common under the name purple raspberries; 'Brandywine', 'Royalty', and 'Estate' are examples of purple raspberry cultivars. Wild purple raspberries have also been found in various places in northeastern North America where the two parental species co-occur and occasionally hybridize naturally.</p> <p>The berries are typically dried or frozen, made into purées and juices, or processed as colorants. Fresh berries are also marketed in season. Two well-known liqueurs based predominantly on black raspberry fruit include France's Chambord Liqueur Royale de France and South Korea's various kinds of Bokbunja (see Korean alcoholic beverages).</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 144 B (0.1g)

5/ 5

<div id="idTab1" class="rte"> <h2><strong>Black Salsify Or Spanish Salsify Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way as salsify (Tragopogon porrifolius), also in the sunflower family.</p> <p>The scorzonera sweet is a crystallized dessert made from scorzonera in Évora, Alentejo, Portugal. It is listed on the Ark of Taste.</p> <p><strong>Description</strong></p> <p>The black salsify plant has heads of yellow ray flowers. The thin black taproot grows up to one meter long and up to 2 centimetres (0.8 in) in diameter. It has a black skin with white internal flesh.</p> <p><strong>History</strong></p> <p>Black salsify is native to Southern Europe and the Near East. As is indicated by its binomial name, it is generally thought to have spread to the rest of Europe from Spain, but the first mention of the vegetable by a Western writer came from Leonhard Rudolf, who reported seeing scorzonera at the market of Aleppo in Syria, in 1575. Although it is often claimed that the name of the genus Scorzonera probably derives from the Old French word scorzon, meaning snake (or "adder" to be exact), it is more likely that the name is derived from the Italian "scorza negra" meaning "black bark"/"black peel" and obviously indicating the dark brown to black skin of the root. The Celtic and Germanic peoples are believed to have eaten the black salsify, which was considered efficacious against the bubonic plague and snake bites until the 16th century. The plant was being cultivated as a vegetable in Italy and France by 1660 and, soon after, the Belgians were growing vast fields of it.</p> <p><strong>Food value</strong></p> <p>The black salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It also contains the glycoside inulin, conferring a mild sweetness that is suitable for diabetics.</p> <p><strong>Preparation</strong></p> <p>The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root contains an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes (or less).</p> <p>Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be coated with batter and deep fried.</p> <p><strong>Cultivation</strong></p> <p>Black salsify is hitherto mainly a European crop. Belgium, France and the Netherlands are the world's largest producers of black salsify; significant amounts are also produced in Germany. In the latter country, 'Hoffmanns Schwarzer Pfahl' is a cultivar widely used by commercial growers, while 'Duplex' is popular among small-scale gardeners. Some other cultivars are widely available, but because it was rather a localized crop before being produced for a wider market there are comparatively few landraces.</p> <p>Harvesting is somewhat complicated, as the roots are quite fragile, and broken material loses freshness. Entire roots will keep fresh all winter if stored in a cool dark place, due to their robust black corky skin. In root cellars they may keep fresh well into springtime. It is, however, very hardy and will grow well in most cool-temperate climates and usually yield 15–20 metric tons of roots per hectare. In British gardens it is common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting; this can take two years. Commercially, it can be grown best as the year's second crop of a field.</p> <p>Sun 09 June, 2019</p> </div>

VE 129 (15 S)

5/ 5

<h2 class=""><strong>Japanese Black Truffle Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong><strong><br></strong></span></h2> <p>One of the finest Heirloom Black tomato varieties we have grown, with a teardrop shape, stunning deep dark-red colour, meaty texture and fantastic complex sweet and zesty flavour. Fruits average 2 ½” diameter and the plants are extremely productive with 5-6 fruits per truss. Suitable under glass or in a warm sheltered location. Very resistant to cracking. &nbsp;Indeterminate.</p> <p>Sow in spring 1/16 inch deep. &nbsp;Germination takes around 6-14 days at 65-75F.</p> <p>Transplant the seedlings when large enough to handle into 3 inch pots. &nbsp;Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatise them to outdoor conditions and plant out 18 inches apart in a warm and sunny spot in moist, fertile well drained soil and keep watered.</p> <p>What's the difference between "indeterminate" and "determinate" tomatoes?</p> <div>Determinate tomatoes, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 - 4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1- 2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting.</div> <div>&nbsp;</div> <div>Indeterminate tomatoes will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal. &nbsp;Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 27 B (50 S)

5/ 5

<h2 class=""><strong>Black Vernissage Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Tomato Black Vernissage is appreciated not only for the original coloring of the fruit but also for the fact that it contains a small percentage of purines, which cause allergies in many people. The variety was bred by Ruslan Dukhov, who lives and crosses different cultures in the village of Mishurin horn, which is located in the outback of the Dnipropetrovsk region.</p> <p>A line of tomatoes The breeder created a whole series of Vernissage tomatoes. In 2012, for a black-yellow striped fruit, Ruslan received an award. Tomato is highly appreciated for its taste.</p> <p>He created the pink variety of Spirits by crossing the Chinese velvet with the Moravian miracle. The bush reaches a height of one and a half meters. The fruits are tied in bunches, each of 6 tomatoes weighs from 60 to 85 g.</p> <p>Tomatoes canned for the winter. Vernissage pink surprises with productivity. One plant produces up to 15 kg of fruit.</p> <h3><strong>Variety features</strong></h3> <p>All tomatoes of the Vernissage series have beautiful fruits of different colors. The indeterminate plant is grown in fields, summer cottages in Moldova, Ukraine, in the southern regions of Russia. The variety feels normal in the greenhouse. Bushes of tomatoes stretch to a height of 1.5 m, so their top is cut off. To prevent them from growing, they remove stepchildren, leaving not all the stems, but only two or three of them that are tied to the trellis.</p> <p>The first tomato ripens 2 months after the growing season and has a round shape, pink stripes, dense skin, sweet taste, pleasant acidity.</p> <p>6 fruits are tied in 1 bunch, no more than 4 bushes are planted per square meter. From such an area, an average of 14 kg of tomatoes is harvested. To make them larger, leave 8 brushes.</p> <h3><strong>Pros and cons</strong></h3> <p>Tomatoes of an unusual color look original in a jar, especially if fruits of different colors are laid in it. The advantages of the Vernissage line include:<br>great taste;<br>high productivity;<br>attractive appearance;<br>disease resistance.</p> <p>Thanks to the dense skin, fresh tomatoes are stored in a cool room until the end of January. They do not crease, are not damaged during transportation for hundreds of kilometers.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 48 (10 S)

5/ 5

<h2 class=""><strong>Bloody Butcher Sweetcorn Seeds - Heirloom</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for pack of 10 (4g), 50 (21g), 100 (42g) seeds.</strong></span></h2> <p>Bloody Butcher is old type corn has been grown in the United States since at least 1845. Plants can grow up to 2,5 meters or more in height producing two to six corncob per plant.&nbsp;</p> <p>Grown mainly as an ornamental now. Bloody Butcher was originally used as sweet corn, for roasting or frying corn when young, ground and used as a corn flour. Its young corns are sweet but become tougher when older.&nbsp;</p> <p>Ready for harvest in around 100 days.&nbsp;</p> <p>Corn enjoys well-drained fertile soil and plenty of water!</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 3 (4g)

5/ 5

<h2><strong>Blue Beauty Beefsteak Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Indigo Blue Beauty tomato is a large beefsteaks-type tomato, characterized by its dense and meaty texture. They are overall round in shape with a slightly flattened figure, averaging four to eight ounces in size. Their interior flesh is orange-pink with small seed pockets, and their skin is a deep red color with the signature indigo-blushed highlights on their shoulders, or wherever the fruits receive maximum sun exposure. They are a sweet and richly flavorful tomato with low to moderate acid levels. The indeterminate Indigo Blue Beauty tomato plants continue to grow, flower, set fruit, and ripen throughout the growing season on long vines, which often require caging or staking. This productive variety is sunburn and crack resistant, and the fruits are known to hold well on the vine for an extended period of time.</p> <p><strong>Current Facts</strong><br>Indigo Blue Beauty tomatoes are the largest of tomatoes in the Indigo series. “Indigo” was originally trademarked by Oregon State University, however the application was suspended and the trademark is now considered dead. Tomatoes, originally termed Solanum lycopersicum, are botanically referred to as Lycopersicon esculentum, although modern studies support a return to their original classification. Like the potato and eggplant, the tomato is a member of the Solanaceae, or nightshade, family.</p> <p><strong>Ethnic/Cultural Info</strong><br>The Indigo series is a class of open-pollinated and hybrid tomatoes that have great taste are bred to include high levels of anthocyanin, a powerful antioxidant with disease fighting properties. Dr. Jim Myers of Oregon State University pioneered this class of tomato with the Indigo Rose, introduced to the market in 2011. Oregon State University and other independent breeders, notably Brad Gates of Wild Boar Farms, who is known in the California Bay Area as “the tomato guy”, have since developed other cultivars in the Indigo series using conventional breeding techniques. The focus of this breeding work has been to combine unusual and attractive color, traditional beloved heirloom tomato flavor, and antioxidant properties, which all in all has made tomatoes in this series unique and popular in the market place.</p> <p><strong>Geography/History</strong><br>The Indigo Blue Beauty tomato was developed by Brad Gates of Wild Boar Farms, and was a selection of a cross between a beauty king and a blue tomato. Tomatoes are not at all hardy cultivars. They need warm weather to grow well, and they cannot stand any frost, so it is important that they be planted only after the danger of frost is gone.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 53 (10 S)

5/ 5

<h2><strong>Blue Chocolate tomato seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Blue Chocolate tomato is a smaller slicing variety that is not only pretty but has a good flavor. It is sweeter but bold with lots of juice. There are also hints of old-time flavor but not strong. It's not a mild tomato so you will have plenty of pop!</p> <p>Another member of the anthocyanin family, Blue Chocolate vines are prolific and tall. Ours grow to about 1,5 to 2 meters and were loaded with chocolate-colored fruits with darker tops.</p> <p>This is a great tomato for snacking in the garden, garnishing, salsa, drying for powder, and salads when sliced. Try some, you'll like them!</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 70 (10 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Blue Gold Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Amazing 80 to 100 grams fruits are bicolored, flattened, with dark blue top and golden bottom. The taste is very sweet and fruity. The flesh is orange with pink fibers. Definitely one of the most beautiful tomato varieties.</p> <p>High yield indeterminate plant that reaches 150 to 180 cm height. Sunburn, crack resistant. Great shelf life.</p> </body> </html>

VT 52 (10 S)

5/ 5

<h2><strong>Amazing Bosque Blue Tomato Seeds Organically Grown</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Parent plants were grown organically. The Bosque Blue tomato is a select &nbsp;strain bred here from the Oregon State Universit y P20 Blue tomato. The dark blue is t he result &nbsp;of antioxidant compounds (Ant hroc ynan) in the tomatoes skin, (like a blueberry), so not &nbsp;onl its beautiful, it is good for you! The more sun the fruit gets, the more blue color becomes. The fruit is perfect for salads, about &nbsp;2" in diameter.</p> <p>Ripe fruit &nbsp;in about &nbsp;65- 70 days from transplant . Seeds are from open pollinated plants. You can save your seeds year after year to have the true Heirloom Tradition</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 11 (10 S)

5/ 5

<div class="container"> <div class="row"> <div class="col-12"> <h2><strong>Bolivian Rainbow Chili Seeds</strong></h2> <h3 class=""><span style="color: #e03e2d;"><strong>Package of&nbsp;10&nbsp;seeds.</strong></span><span style="color: #ff0000;"><strong><br></strong></span></h3> <div>Tear-drop shaped peppers turn from purple to yellow to orange to red with all colours present on the plant at the same time. Great container plant. Very prolific. &nbsp;75 days to ripen. Heirloom variety. Grown in Bolivia. Ever bearing, 2-3 foot plants have purple foliage and flowers and yield tiny, pointed 1 inch fruits. Heat level is 6. (Capsicum annuum)</div> </div> </div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 37

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Bosnian garlic cloves "Bosanac"</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 5 Garlic cloves</strong></span></h2> <p>Bosnian garlic may be small (on average one bulb weighs 10 grams), but it is irreplaceable because of the taste and Pungency. Today, only a few families still know and own this garlic in Bosnia and Herzegovina.</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 from Bosnia and Herzegowina but grows well in all other countries.</p> <p>Those who are lucky enough to own it, replant it every year to maintain this exceptional variety of garlic.</p> <p>It is interesting to say that although it is extremely Pungency and has an extremely strong aroma, it still does not smell bad from breath like other varieties.</p> <p>We wholeheartedly recommend this variety of garlic and we are sure you will be as thrilled as we are!</p> </body> </html>

VE 229

5/ 5

<h2><strong>Bottle Gourd Seeds (Lagenaria siceraria)</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>An annual climbing vine to 10m. STEM hairy and sticky. TENDRILS one-branched. LEAVES heart-shaped, to 20cmØ; stalk 12cm, 2 glands at top. FLOWERS long-stalked male and short-stalked female flowers on each plant (=monoecious), both solitary with PETALS 5, white, free, oval, to 4cm, self-compatible (=can pollinate itself).</p> <p>FRUIT smooth, ripens yellow-green and hard-shelled, near-round to flask-shaped, 20-80cm long. SEEDS flat teardroplike, pale.</p> <p>&nbsp;</p> <p>COMMON NAMES: Bottle Gourd, Calabash Groud, Calabash Vine, White-flowered Gourd; German Flaschenkürbis</p> <p>TRADITIONAL NAMES: ‘Ue (RR MG AT MK MT AK); Other Polynesian - Fagu (SAM)</p> <p>GLOBAL DISTRIBUTION: NATIVE Africa; EXOTIC EXOTIC Asia, America, Oceania (incl. Eastern Polynesia)</p> <p>COOK ISLANDS STATUS: Introduced - Polynesian, Not naturalised; S.Group - lost; N.Group - never present; Land, lowlands, gardens; on volcanic soil</p> <p>SIGNIFICANCE LIST: ; Nationally extirpatedMedicine, Material (Container)</p> <p>Scientific Taxonomy</p> <p>Lagenaria siceraria (Molina)</p> <p>SYNONYMS: Cucurbita siceraria Molina 1782; Lagenaria vulgaris; Cucurbita lagenaria Linnaeus 1753; [Lagenaria vulgaris of TC was Benincasa]</p> <p>&nbsp;</p> <p>TAXONOMY: PLANTAE; ANTHOPHYTA (=Angiospermae); MAGNOLIOPSIDA (=Dicotyledones); DILLENIIDAE; Violales; CUCURBITACEAE</p> <p>More Information</p> <p>SIGNIFICANCE NOTES -</p> <p>BIODIVERSITY: Nationally extirpated. Comment: Original varieties extirpated. Varities re-introduced in early 1990s frm Hawaii also now rare or extirpated.</p> <p>POSITIVE SIGNIFICANCE: Medicine, Material (Container). Comments: Fomerly used to make utensils, including water containers.</p> <p>&nbsp;</p> <p>GENERAL NOTE: Gourd containers were very common in Hawaii and on Easter Island, especially as water bottles, less so in New Zealand, and distinctly secondary in Cooks and French Polynesia to large coconut and bamboo containers. In Hawaii they were used to make containers for many uses, along with rattles, drums and head-masks. In most of Polynesia gourd containers were often elaborately decorated.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VG 41 (5 S)

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Brazilian Starfish Pepper Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of<strong> 5 </strong>seeds.<br /></strong></span></h3> <div>As it's name indicates, these highly sought after peppers are originally from Brazil. The unique shape of these peppers makes them a great addition to your pepper collection and garden.</div> <div>The tall plant has a vine-like habit and produces good yields of pungent starfish shaped peppers, 1.25 to 1 inches long by 1.5 to 2 inches wide. The very attractive and distinctive white flowers produce green fruits that matures from green to bright red.</div> <div>Plant grows to 3 feet tall by 2.5 feet wide. Branches bend down low due to the prolific fruiting characteristics of this plant. Mid-late season fruiting, Aji type, C.baccatuum.</div> <div>Brazilian Starfish Peppers can be used Fresh (salsa, salads), for drying or pickling.</div> <p><strong>Additional Details</strong></p> <ul><li><strong>Family:</strong> Solanaceae (so-lan-AY-see-ee)</li> <li><strong>Genus:</strong> Capsicum (KAP-sih-kum)</li> <li><strong>Species:</strong> baccatum (BAK-ah-tum)</li> <li><strong>Cultivar:</strong> Brazilian Starfish</li> <li><strong>Category:</strong> Herbs, Annual</li> <li><strong>Height:</strong>36-48 in (90-120 cm)</li> <li><strong>Spacing:</strong> 18-24 in. (45-60 cm)</li> <li><strong>Germination Time:</strong> days</li> <li><strong>Days to Maturity:</strong> 80 +days</li> <li><strong>Sun Exposure:</strong> Full Sun</li> <li><strong>Heat (Pungency):</strong> Hot (5,000 to 30,000 Scoville Units)</li> <li><strong>Bloom Color:</strong></li> <li><strong>Bloom Time:</strong></li> <li><strong>Fruit Shape:</strong>Flat</li> <li><strong>Fruit Size:</strong> Small (under 2"length)</li> <li><strong>Fruit Color:</strong> Green turning to Red</li> <li><strong>Soil Requirements:</strong> 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral)</li> <li><strong>Propagation Methods:</strong> From seed, sow indoors before last frost or direct sow outdoors after last frost.</li> <li><strong>Other Details:</strong> Average water needs, water regularly, do not over-water. This plant is suitable for growing in containers and/or indoor growing.</li> </ul></div> <div> </div> <div> </div> <div> </div>

C 58

5/ 5

<h2><strong>Bush Bean Seeds SUPERNANO GIALLO</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 10 (4,5g) seeds.</strong></span></h2> <p>This is considered the finest of the golden yellow bush Romano/Marconi beans, and something of a 'bush' version of Marvel of Venice. Black seeded. Strong growth in nicely compact plants, rich flavor, smooth texture. &nbsp;Sweet and tender.</p> <p>Botanical Name: Phaseolus vulgaris</p> <p>Est. Maturity: 59 days</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 136 (4,5g)

5/ 5

<h2><strong>Caigua, Inca Cucumber Seeds (Cyclanthera pedata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>As every year so far, we have sown this beautiful and healthy plant again and the yield was excellent. Many wonder if this plant can thrive in their climate? Yes, if you can grow an ordinary cucumber, then this plant will also grow well in your climate. We have to add that it grows and expands very quickly, and it is great for a pergola, within a month it will expand over 3 meters in length and create great shade.</p> <p>Common name: Caigua, Slipper gourd, Lady's slipper, Sparrow gourd, Stuffing Cucumber…</p> <p>Well-known in the tropics and hotter countries, this herbaceous vine is grown for its edible fruit, which is predominantly used as a vegetable. It is known from cultivation only, and its large size, compared to closely related wild species, suggests that it is a fully domesticated crop going back for many centuries, evidence coming from ancient Peruvian ceramics depicting the fruits. The fully grown but still immature fruits are usually eaten cooked, as well as use in salads and pickles.</p> <h3><strong>Sowing advice </strong><strong>Caigua, Slipper gourd, Lady's slipper, Sparrow gourd: </strong></h3> <p>For best results, sow seeds in good light at any time onto a good soil-based compost. Cover the seeds with fine grit or compost to approximately their own depth. We recommend germinating at 15 to 20 degrees C. Seeds should ideally germinate in between 2 and 6 weeks although they make take considerably longer. Pot on seedlings before finally planting out into a container or a well-drained spot.</p> <h3><strong>WIKIPEDIA:</strong></h3> <p>Cyclanthera pedata, locally known by its Quechua names kaywa (pronounced kai-wa, hispanicized spellings caigua, caihua, caygua, cayua) or achuqcha (also spelled achocha, achogcha, achojcha, achokcha), is a herbaceous vine grown for its edible mature fruit, which is predominantly used as a vegetable. Kaywa is known from cultivation only, and its large fruit size as compared to closely related wild species suggests that it is a fully domesticated crop. Its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits. It is also known as slipper gourd, lady's slipper, sparrow gourd (Chinese: 小雀瓜; pinyin: xiǎoquè guā), pepino in Colombia, stuffing cucumber in English, korila in the Philippines, and olochoto and kichipoktho in Bhutan. It is also called chuche karela in Nepal and Southern Bhutan.</p> <h3><strong>Origin and distribution</strong></h3> <p>Domesticated in the Andes and traditionally distributed from Colombia to Bolivia, the kaywa is now grown in many parts of Central America and also in parts of the Eastern Hemisphere tropics. For example, kaywa is very popular in northeastern India, Nepal and Bhutan. The Moche culture had a fascination with agriculture and displayed this in their art. The kaywa was often depicted in their ceramics.</p> <h3><strong>Food uses</strong></h3> <p>Typically, the fully grown, mature fruits are eaten cooked, raw in salads, and pickled. The kaywa has a subtle flavour similar to cucumber. The fruit has a large cavity in which the seeds develop, and this can be filled with other foods to make kaywa dishes. This may have inspired the local Spanish name pepino de rellenar ("stuffing cucumber"). The young shoots and leaves may also be eaten as greens.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 11 (5 S)