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Chamomile seeds (Matricaria...

Chamomile seeds (Matricaria...

Price €2.45 (SKU: MHS 8)
,
5/ 5
<h2><strong>Matricaria Chamomilla Seeds (German Chamomile)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 8.000 seeds (0,5g).</strong></span></h2> <div>German chamomile is a daily-like flower in the sunflower family, and it has medicinal uses that were employed by the Egyptians, Greeks and Romans.  This short, easy-to-grow annual has sedative, antispasmodic, anti-inflammatory and possible antiviral/ antimicrobial properties.  A tea of the flowers is said to be useful to reduce fungal growths in gardening and to prevent damping off.  Growers also regard it as a good companion plant for essential-oil producing plants because it is said that chamomile will help these plants produce more of these oils.  It enhances the well-being of other plants as well.  Chamomile is an ingredient in herbal shampoos and cosmetics. Its anti-inflammatory properties have led to its utilization in topical ointments that sooth the skin.  It is even said to speed healing.  The flavorful tea, also made with the flower heads, is extremely popular for calming nerves and promoting sleep (particularly in higher doses). The tea may also be used to sooth sore throats.  Additionally, its antispasmodic activity works to sooth stomach and appease Irritable Bowel Syndrome. </div> <div>Growing Information:</div> <div>Chamomile grows best in temperate climates.  It enjoys full sun to partial shade and a light, well-draining soil.  The seeds are most easily sown by sowing directly outdoors after the last frost.  They can be spread directly on top of the soil or mixed with sand before broadcasting in the same manner.  Keep the soil evenly moist until germination occurs.  Seedlings can also be started indoors and transplanted if care is taken not to damage the roots.  This species is considered an annual, but it tends to reseed itself rather easily if some flower heads are left on the plants.  The flower tops should be harvested when they are in full bloom, making sure to cut them off as close to the flower as possible.  The less foliage you have attached, the better quality the flowers will be for tea.  For large harvests, they can be raked from the plants.  Be sure to dry the flower tops quickly and without adding heat. </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">18-20 ° 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;">1 week</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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 8
Chamomile seeds (Matricaria chamomilla)
Herb Caraway Seeds

Herb Caraway Seeds (Carum...

Price €1.85 (SKU: MHS 9)
,
5/ 5
<h2><strong>Herb Caraway Seeds (Carum carvi) Meridian Fennel, Persian cumin</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 900 seeds (2g).</strong></span></h2> <div>One of the most popular herbs today, caraway has long been prized for the excellence of its aromatic dried seeds as a condiment, added to bread &amp; cheeses and an aid to digestion.  A hardy, biennial herb native to Europe and Western Asia growing 1 ½ ft  with attractive feathery leaves and white flowers from mid summer on the end of branches resembling carrot flowers. In the first year plants resemble carrots, growing to about 8 inches tall with finely divided leaves and long taproots, maturing and flowering in the second season.  The entire caraway plant is edible. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give ryebread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">18-20 ° 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;">until it germinates </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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr></tbody></table>
MHS 9
Herb Caraway Seeds
Herb Dill Bouquet Seeds 1.6 - 4

Dill seeds (Anethum...

Price €1.60 (SKU: MHS 121)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Dill seeds (Anethum Graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 900 (2g), 4500 (10g) seeds.</strong></span></h2> <p><b>Dill</b><span> </span>(<i>Anethum graveolens</i>) is an<span> </span>annual<span> </span>herb<span> </span>in the celery family<span> </span>Apiaceae. It is the only species in the genus<span> </span><i>Anethum</i>. Dill is grown widely in<span> </span>Eurasia<span> </span>where its leaves and seeds are used as a herb or spice for flavouring food.</p> <h2><span class="mw-headline" id="Growth">Growth</span></h2> <p>Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate<span> </span>leaves<span> </span>10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of<span> </span>fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The<span> </span>flowers<span> </span>are white to yellow, in small<span> </span>umbels<span> </span>2–9 cm (0.8–3.5 in) diameter. The<span> </span>seeds<span> </span>are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The word<span> </span><i>dill</i><span> </span>and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.<sup id="cite_ref-3" class="reference">[3]</sup><span> </span>The generic name<span> </span><i>Anethum</i><span> </span>is the<span> </span>Latin<span> </span>form of<span> </span>Greek<span> </span>ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form<span> </span><i>anīsum</i><span> </span>came to be used for anise, and<span> </span><i>anēthum</i><span> </span>for dill. The Latin word is the origin of dill's names in the<span> </span>Western Romance languages<span> </span>(<i>anet</i>,<span> </span><i>aneldo</i>, etc.), and also of the obsolete English<span> </span><i>anet</i>.<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>Most<span> </span>Slavic language<span> </span>names come from<span> </span>Proto-Slavic<span> </span><i>*koprъ</i>,<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>which developed from the<span> </span>PIE<span> </span>root *<i>ku̯ə<sub>1</sub>po-</i><span> </span>'aroma, odor'.<sup id="cite_ref-6" class="reference">[6]</sup></p> <h2><span class="mw-headline" id="History">History</span></h2> <p>Dill has been found in the tomb of Egyptian Pharaoh<span> </span>Amenhotep II, dating to around 1400 BC.<sup id="cite_ref-pickersgill_7-0" class="reference">[7]</sup><span> </span>It was also later found in the Greek city of<span> </span>Samos, around the 7th century BC, and mentioned in the writings of<span> </span>Theophrastus<span> </span>(371–287 BC).<sup id="cite_ref-pickersgill_7-1" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <table class="infobox nowrap"><caption>Dill weed, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>180 kJ (43 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>7 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.1 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>1.1 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>3.5 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A</th> <td>7717 (154%) IU</td> </tr> <tr> <th scope="row">Thiamine (B<span>1</span>)</th> <td> <div>9%</div> 0.1 mg</td> </tr> <tr> <th scope="row">Riboflavin (B<span>2</span>)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <th scope="row">Niacin (B<span>3</span>)</th> <td> <div>11%</div> 1.6 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B<span>5</span>)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>15%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Folate (B<span>9</span>)</th> <td> <div>38%</div> 150 μg</td> </tr> <tr> <th scope="row">Vitamin B<span>12</span></th> <td> <div>0%</div> 0 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>102%</div> 85 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>21%</div> 208 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>51%</div> 6.6 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>15%</div> 55 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>62%</div> 1.3 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>9%</div> 66 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>16%</div> 738 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 61 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>9%</div> 0.9 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Copper<span> </span>667</th> <td>0.14 mg (7%)</td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<br /><span class="nowrap">Source:<span> </span>USDA Nutrient Database</span></td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/170px-DillEssOil.png" decoding="async" width="170" height="254" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/255px-DillEssOil.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/340px-DillEssOil.png 2x" data-file-width="857" data-file-height="1280" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill (<i>Anethum graveolens</i>) essential oil in clear glass vial</div> </div> </div> <p>Fresh and dried dill leaves (sometimes called "<b>dill weed</b>" or "<b>dillweed</b>" to distinguish it from dill seed) are widely used as<span> </span>herbs<span> </span>in<span> </span>Europe<span> </span>and central Asia.</p> <p>Like<span> </span>caraway, the fernlike leaves of dill are aromatic and are used to flavor many<span> </span>foods<span> </span>such as<span> </span>gravlax<span> </span>(cured<span> </span>salmon) and other<span> </span>fish<span> </span>dishes,<span> </span>borscht, and other<span> </span>soups, as well as<span> </span>pickles<span> </span>(where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however,<span> </span>freeze-dried<span> </span>dill leaves retain their flavor relatively well for a few months.</p> <p>Dill oil<span> </span>is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.<sup id="cite_ref-8" class="reference">[8]</sup></p> <p>Dill is the<span> </span>eponymous<span> </span>ingredient in dill<span> </span>pickles.<sup id="cite_ref-9" class="reference"></sup></p> <h3><span class="mw-headline" id="European_cuisine">European cuisine</span></h3> <p>In<span> </span>central<span> </span>and<span> </span>eastern Europe,<span> </span>Scandinavia,<span> </span>Baltic states,<span> </span>Ukraine, and<span> </span>Russia, dill is a staple<span> </span>culinary herb<span> </span>along with<span> </span>chives<span> </span>and<span> </span>parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red<span> </span>borsht<span> </span>and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called<span> </span>okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs).</p> <p>In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. Dill leaves mixed with<span> </span>tvorog, form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads,<span> </span><i>e.g.</i>, one made of lettuce, fresh cucumbers, and tomatoes, as<span> </span>basil<span> </span>leaves are used in Italy and Greece.</p> <p>Russian cuisine<span> </span>is noted for liberal use of dill, where it is known as<span> </span><i lang="ru" title="Russian language text">укроп</i>. Its supposed<span> </span>antiflatulent<span> </span>activity caused some Russian cosmonauts to recommend its use in<span> </span>human spaceflight<span> </span>due to the confined quarters and closed air supply.<sup id="cite_ref-10" class="reference">[10]</sup></p> <p>In<span> </span>Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called<span> </span>mizeria. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with potatoes and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill.</p> <p>In the<span> </span>Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called<span> </span><i>koprová omáčka</i><span> </span>(also<span> </span><i>koprovka</i><span> </span>or<span> </span><i>kopračka</i>) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called,<span> </span><i>kulajda</i>, that contains mushrooms (traditionally wild ones).</p> <p>In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavoring in pickles.</p> <p>In the UK, dill may be used in<span> </span>fish pie.</p> <p>In<span> </span>Bulgaria<span> </span>dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup<span> </span>Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes.</p> <p>In<span> </span>Romania<span> </span>dill (<i>mărar</i>) is widely used as an ingredient for soups such as<span> </span><i>borş</i><span> </span>(pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages.</p> <p>In<span> </span>Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for<span> </span>pickling<span> </span>and in salads. The Hungarian name for dill is<span> </span><i>kapor</i>.</p> <p>In<span> </span>Serbia, dill is known as<span> </span><i>mirodjija</i><span> </span>and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie".</p> <p>In<span> </span>Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes.</p> <p>In<span> </span>Santa Maria,<span> </span>Azores, dill (<i>endro</i>) is the most important ingredient of the traditional Holy Ghost soup (<i>sopa do Espírito Santo</i>). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands.</p> <p>In<span> </span>Sweden, dill is a common spice or herb. The top of fully grown dill is called<span> </span><i>krondill</i><span> </span>(English: Crown dill); this is used when cooking<span> </span>crayfish. The<span> </span><i>krondill</i><span> </span>is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter).<span> </span><i>Krondill</i><span> </span>also is used for<span> </span>cucumber<span> </span>pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic<span> </span>white vinegar<span> </span>(made from vodka, not wine), sugar, and<span> </span><i>krondill</i>. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as<span> </span>parsley,<span> </span>chives, and<span> </span>basil. It often is paired up with chives when used in food. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional,<span> </span><b>sill i dill</b><span> </span>(literally "herring in dill"). In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or<span> </span>akvavit. A newer, non-traditional use of dill is to pair it with chives as a flavoring for potato chips. These are called "dillchips" and are quite popular in Sweden.</p> <h3><span class="mw-headline" id="Asian_and_Middle_Eastern_cooking">Asian and Middle Eastern cooking</span></h3> <table class="wikitable"> <tbody> <tr> <td>Nation/Region</td> <td>Language</td> <td>Local Name of Ingredient (Dill)</td> <td>Dish(es) Commonly Used In</td> </tr> <tr> <td>India</td> <td>Marathi, Konkani</td> <td>Shepu (शेपू)</td> <td>Shepuchi Bhaji, Shepu Pulao, Ashe Mast</td> </tr> <tr> <td>India</td> <td>Hindi</td> <td>Soa / Soya (सोआ)</td> <td>Soa Sabzi(with potato).As a flavor in:- Green Kheema, Kheema samosa</td> </tr> <tr> <td>India</td> <td>Kannada</td> <td>sabbasige soppu (ಸಬೈಗೆ ಸೊಪ್ಪು)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Telugu</td> <td>Soa-Kura (శత పుష్పం)</td> <td></td> </tr> <tr> <td>India</td> <td>Tamil</td> <td>Sadakuppi (சதகுப்பி)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Malayalam</td> <td>Chatakuppa (ചതകുപ്പ)</td> <td></td> </tr> <tr> <td>India</td> <td>Punjabi</td> <td>Soa</td> <td></td> </tr> <tr> <td>India</td> <td>Gujarati</td> <td>Suva</td> <td>Suvaa ni Bhaji(with potato)</td> </tr> <tr> <td>Iran</td> <td>Persian</td> <td>Shevid</td> <td>Aash, Baghali Polo, Shevid Polo, Mast O Khiar</td> </tr> <tr> <td>Arab world</td> <td>Arabic</td> <td>شبت، شبث (shabat, shabath)</td> <td>As flavoring in various dishes</td> </tr> <tr> <td>Thailand</td> <td>Thai</td> <td>phak chee Lao(ผักชีลาว)</td> <td>Gaeng om(แกงอ่อม)</td> </tr> <tr> <td>Vietnam</td> <td>Vietnamese</td> <td>Thì là</td> <td>Many fish dishes in Northern Vietnam</td> </tr> <tr> <td>China</td> <td>Chinese</td> <td>shiluo</td> <td>baozi</td> </tr> </tbody> </table> <p>In<span> </span>Iran, dill is known as<span> </span><i>shevid</i><span> </span>and sometimes, is used with rice and called<span> </span><i>shevid-polo</i>. It also is used in Iranian<span> </span><i>aash</i><span> </span>recipes, and similarly, is called<span> </span><i lang="fas-Latn" title="Persian-language romanization">sheved</i><span> </span>in<span> </span>Persian.</p> <p>In<span> </span>India, dill is known as "Sholpa" in Bengali,<span> </span><i lang="mar-Latn" title="Marathi-language romanization">shepu</i><span> </span>(शेपू) in Marathi and Konkani,<span> </span><i lang="hin-Latn" title="Hindi-language romanization">savaa</i><span> </span>in Hindi, or<span> </span><i lang="pan-Latn" title="Panjabi-language romanization">soa</i><span> </span>in Punjabi. In Telugu, it is called<span> </span><i>Soa-kura</i><span> </span>(for herb greens). It also is called<span> </span><i lang="kan-Latn" title="Kannada-language romanization">sabbasige soppu</i><span> </span>(ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in<span> </span>Kannada. In<span> </span>Tamil<span> </span>it is known as<span> </span><i lang="tam-Latn" title="Tamil-language romanization">sada kuppi</i><span> </span>(சதகுப்பி). In<span> </span>Malayalam, it is ചതകുപ്പ (<i lang="mal-Latn" title="Malayalam-language romanization">chathakuppa</i>) or ശതകുപ്പ (<i lang="mal-Latn" title="Malayalam-language romanization">sathakuppa</i>). In Sanskrit, this herb is called<span> </span><i lang="san-Latn" title="Sanskrit-language romanization">shatapushpa</i>. In Gujarati, it is known as<span> </span><i lang="guj-Latn" title="Gujarati-language romanization">suva</i><span> </span>(સૂવા). In India, dill is prepared in the manner of yellow<span> </span><i>moong dal</i>, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as<span> </span><i>mukhwas</i>, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया).</p> <p>In<span> </span>Manipur, dill, locally known as<span> </span><i lang="mni-Latn" title="Meitei-language romanization">pakhon</i>, is an essential ingredient of<span> </span><i lang="mni-Latn" title="Meitei-language romanization">chagem pomba</i><span> </span>– a traditional Manipuri dish made with fermented soybean and rice.</p> <p>In<span> </span>Laos<span> </span>and parts of northern<span> </span>Thailand, dill is known in English as Lao coriander (Lao:<span> </span><span lang="lo">ຜັກຊີ</span><span> </span>or<span> </span>Thai:<span> </span><span lang="th">ผักชีลาว</span>),<sup id="cite_ref-11" class="reference">[11]</sup><span> </span>and served as a side with salad yum or papaya salad. In the<span> </span>Lao language, it is called<span> </span><i>phak see</i>, and in<span> </span>Thai, it is known as<span> </span><i>phak chee Lao</i>.<sup id="cite_ref-12" class="reference">[12]</sup><sup id="cite_ref-13" class="reference">[13]</sup><span> </span>In<span> </span>Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as<span> </span><i>mok pa</i><span> </span>(steamed fish in banana leaf) and several coconut milk curries that contain fish or<span> </span>prawns.</p> <p>In<span> </span>China<span> </span>dill is called colloquially,<span> </span><i>huíxiāng</i><span> </span>(<span lang="zh" title="Chinese language text">茴香</span>, perfums of Hui people), or more properly<span> </span><i>shíluó</i><span> </span>(<span lang="zh" title="Chinese language text">莳萝</span>). It is a common filling in<span> </span>baozi<span> </span>and<span> </span>xianbing<span> </span>and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing<span> </span>fennel<span> </span>and the term<span> </span><span lang="zh" title="Chinese language text">茴香</span><span> </span>also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be<span> </span>stir fried<span> </span>as a potherb, often with egg, in the same manner as<span> </span>Chinese chives. It commonly is used in<span> </span>Taiwan<span> </span>as well. In Northern China,<span> </span>Beijing,<span> </span>Inner-Mongolia,<span> </span>Ningxia,<span> </span>Gansu, and<span> </span>Xinjiang, dill seeds commonly are called<span> </span><i>zīrán</i><span> </span>(<span lang="zh" title="Chinese language text">孜然</span>), but also<span> </span><i>kūmíng</i><span> </span>(<span lang="zh" title="Chinese language text">枯茗</span>),<span> </span><i>kūmíngzi</i><span> </span>(<span lang="zh" title="Chinese language text">枯茗子</span>),<span> </span><i>shíluózi</i><span> </span>(<span lang="zh" title="Chinese language text">莳萝子</span>),<span> </span><i>xiǎohuíxiāngzi</i><span> </span>(<span lang="zh" title="Chinese language text">小茴香子</span>) and are used with pepper for lamb meat. In the whole of China,<span> </span><i>yángchuàn</i><span> </span>(<span lang="zh" title="Chinese language text">羊串</span>) or<span> </span><i>yángròu chuàn</i><span> </span>(<span lang="zh" title="Chinese language text">羊肉串</span>), lamb<span> </span>brochette, a speciality from<span> </span>Uyghurs, uses cumin and pepper.</p> <p>In<span> </span>Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine.</p> <h3><span class="mw-headline" id="Middle_East_uses">Middle East uses</span></h3> <p>In Arab countries, dill seed, called<span> </span><i lang="ara-Latn" title="Arabic-language romanization">ain jaradeh</i><span> </span>(grasshopper's eye), is used as a spice in cold dishes such as<span> </span><i>fattoush</i><span> </span>and pickles. In Arab countries of the<span> </span>Persian Gulf, dill is called<span> </span><i>shibint</i><span> </span>and is used mostly in fish dishes. In<span> </span>Egypt, dillweed is commonly used to flavor<span> </span>cabbage<span> </span>dishes, including<span> </span><i>mahshi koronb</i><span> </span>(stuffed cabbage leaves).<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. It is known in Hebrew as<span> </span><i lang="heb-Latn" title="Hebrew-language romanization">shammir</i><span> </span>(שמיר).</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>It also prefers rich, well-drained soil. The seeds are viable for three to ten years.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>The plants are somewhat<span> </span>monocarpic<span> </span>and quickly die after "bolting" (producing seeds). Hot temperatures may quicken bolting.<sup id="cite_ref-17" class="reference"></sup></p> <p>The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.</p> <p>These plants, like their fennel and parsley relatives, often are eaten by<span> </span>Black swallowtail caterpillars<span> </span>in areas where that species occurs.<sup id="cite_ref-18" class="reference">[18]</sup><span> </span>For this reason, they may be included in some<span> </span>butterfly gardens.</p> <h2><span class="mw-headline" id="Companion_planting">Companion planting</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/220px-Anethum_graveolens_001.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/330px-Anethum_graveolens_001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/440px-Anethum_graveolens_001.JPG 2x" data-file-width="1772" data-file-height="1329" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill plants</div> </div> </div> <p>When used as a<span> </span>companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli.</p> <p>It is a poor companion plant for carrots and tomatoes.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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;">Cover lightly with substrate</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;">min. 15 ° 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;">2-3 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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div><span style="color: #008000;"><em> </em></span></div> </td> </tr> </tbody> </table> </body> </html>
MHS 121 (2g)
Herb Dill Bouquet Seeds 1.6 - 4
True Lavender Seeds 2 - 1

True Lavender Seeds...

Price €2.00 (SKU: MHS 13)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>True Lavender Seeds (Lavandula Angustifolia Mill)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>A shrubby perennial from the mountainous areas of the Western Mediterranean but now grown all over the world. Strongly aromatic it will grow approx. 1m tall with long thin (3cm x 5cm) evergreen leaves. Popular for its colorful flowers, its superb fragrance and its ability to survive drought conditions.</p> <p>The flowers which are mauve or lavender-colored are produced on spikes approx. 6 cm long at the top of long slender, leafless stems</p> <p>Fairly tolerant of low temperatures and generally considered hardy it does not thrive in wet conditions.</p> <p>When used as a seasoning it can be added with savory, dill and sage to meat and fish dishes, but also finds uses in the medical trade and in the perfume industry.</p> <div class="youtube"><iframe width="100%" height="385" src="https://www.youtube.com/embed/-Z4yxBvepCk?rel=0&amp;hd=1" frameborder="0" class="embed-responsive-item"> </iframe> <p></p> </div>
MHS 13 (100 S)
True Lavender Seeds 2 - 1
Chives Seeds (Allium...

Chives Seeds (Allium...

Price €1.75 (SKU: MHS 141)
,
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)
Stevia Seeds - Herb 1.9 - 2

Stevia Seeds (Stevia...

Price €1.90 (SKU: MHS 12)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Stevia Seeds - Herb</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of +-100 (0,06 g) seeds.<br /></strong></span></h2> <div>Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.</div> <div>With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.</div> <div>The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement,[1][2] but in 2008 approved rebaudioside A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing. In 2011, stevia was approved for use in the EU starting in early December, 2011.</div> <h2><strong>History and use</strong></h2> <div>The genus Stevia consists of 240[5] species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas.[6] They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve),[7] from whose surname originates the Latinized word stevia.[8] Human use of the sweet species S. rebaudiana originated in South America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).[9] The leaves can be eaten fresh, or put in teas and foods.</div> <div>The plant was used extensively by the Guaraní people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil.[10] The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a "sweet treat".[10]</div> <div>Steviol is the basic building block of stevia's sweet glycosides.</div> <div> <p>In 1899, the Swiss botanist Moisés Santiago Bertoni, during his research in eastern Paraguay first described the plant and the sweet taste in detail.[11] Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste.[12] These compounds were named stevioside and rebaudioside, and are 250–300 times as sweet as sucrose, heat stable, pH stable, and non-fermentable.</p> </div> <div>The exact structure of the aglycone and the glycoside were published in 1955.</div> <div>In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, which were suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971,[14] the Japanese have been using stevia in food products, soft drinks (including Coca Cola),[15] and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.[16]</div> <div> <p>Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay), and in Israel. China is the world's largest exporter of stevioside.</p> </div> <div>Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.</div> <div> <h3><strong>Folk medicine and research</strong></h3> </div> <div>For centuries, the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and cardiotonic medicinal teas.[17] Current research has evaluated its effects on obesity[18] and hypertension.[19][20] Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance;[21] it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.</div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </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;">0</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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">min. 21 ° 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;">1-2 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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>
MHS 12
Stevia Seeds - Herb 1.9 - 2
Utah Celery Seeds (apium...

Utah Celery Seeds (apium...

Price €1.55 (SKU: MHS 135)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Celery ''Utah'' Finest Seeds (apium graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (1g) or 3000 (2g) seeds.</strong></span></h2> <p>Crunchy, tender, and string-less, this vigorous and popular green variety has thick, well-rounded 11” stalks and tightly folded hearts.  A late maturing variety, ideal for autumn use.</p> <p>Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall.</p> <p>The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.</p> </body> </html>
MHS 135 (1g)
Utah Celery Seeds (apium graveolens)

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Castor Bean Seeds (Ricinus Communis) 1.85 - 7

Castor Bean Seeds (Ricinus...

Price €1.85 (SKU: MHS 125)
,
5/ 5
<h2 class=""><strong>Castor Bean Seeds (Ricinus Communis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p><i style="font-size: 14px;"><b>Ricinus communis</b></i><span style="font-size: 14px;">, the</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">castor bean</b><span style="font-size: 14px;"> </span><span style="font-size: 14px;">or</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">castor oil plant</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">is a species of</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">perennial</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">flowering plant</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">in the</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">spurge</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">family,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">Euphorbiaceae</span><span style="font-size: 14px;">. It is the sole species in the</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">monotypic</span><span style="font-size: 14px;">genus</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><i style="font-size: 14px;"><b>Ricinus</b></i><span style="font-size: 14px;">, and</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">subtribe</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">Ricininae</b><span style="font-size: 14px;">. The evolution of castor and its relation to other species are currently being studied using modern genetic tools.</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">It reproduces with a mixed pollination system which favors selfing by</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">geitonogamy</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">but at the same time can be an out-crosser by</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">anemophily</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">(wind pollination) or</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">entomophily</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">(insect pollination).</span></p> <div> <p>Its<span> </span>seed<span> </span>is the castor bean, which, despite its name, is not a true<span> </span>bean. Castor is indigenous to the southeastern<span> </span>Mediterranean Basin,<span> </span>Eastern Africa, and India, but is widespread throughout tropical regions (and widely grown elsewhere as an ornamental plant).<sup id="cite_ref-Phillips_5-0" class="reference">[5]</sup></p> <p>Castor seed is the source of<span> </span>castor oil, which has a wide variety of uses. The seeds contain between 40% and 60% oil that is rich in<span> </span>triglycerides, mainly<span> </span>ricinolein. The<span> </span>seed<span> </span>also contains<span> </span>ricin, a<span> </span>water-soluble<span> </span>toxin, which is also present in lower concentrations throughout the plant.</p> <p>An unrelated plant species,<span> </span><i>Fatsia japonica</i><span> </span>(false castor oil plant), is similar in appearance but is from Japan.</p> <h2><span class="mw-headline" id="Nomenclature">Nomenclature</span></h2> <p>The name<span> </span><i>Ricinus</i><span> </span>is a<span> </span>Latin<span> </span>word for<span> </span>tick; the seed is so named because it has markings and a bump at the end that resemble certain ticks. The genus<span> </span><i>Ricinus</i><span> </span><sup id="cite_ref-6" class="reference">[6]</sup><span> </span>also exists in zoology, and designates insects (not ticks) which are parasites of birds; this is possible because the names of animals and plants are governed by different<span> </span>nomenclature codes.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (October 2017)">citation needed</span></i>]</sup></p> <p>The common name "castor oil" probably comes from its use as a replacement for<span> </span>castoreum, a perfume base made from the dried<span> </span>perineal glands<span> </span>of the<span> </span>beaver<span> </span>(<i>castor</i><span> </span>in Latin).<sup id="cite_ref-7" class="reference">[7]</sup>It has another common name,<span> </span><b>palm of Christ</b>, or<span> </span><i>Palma Christi</i>, that derives from castor oil's reputed ability to heal wounds and cure ailments.</p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p><i>Ricinus communis</i><span> </span>can vary greatly in its growth habit and appearance. The variability has been increased by breeders who have selected a range of cultivars for leaf and flower colours, and for oil production. It is a fast-growing,<span> </span>suckering<span> </span>shrub<span> </span>that can reach the size of a small tree, around 12 m (39 ft), but it is not<span> </span>cold hardy.</p> <p>The glossy<span> </span>leaves<span> </span>are 15–45 cm (5.9–17.7 in) long, long-stalked, alternate and palmate with five to twelve deep lobes with coarsely toothed segments. In some varieties they start off dark reddish purple or bronze when young, gradually changing to a dark green, sometimes with a reddish tinge, as they mature. The leaves of some other varieties are green practically from the start, whereas in yet others a pigment masks the green color of all the<span> </span>chlorophyll-bearing parts, leaves, stems and young fruit, so that they remain a dramatic purple-to-reddish-brown throughout the life of the plant. Plants with the dark leaves can be found growing next to those with green leaves, so there is most likely only a single gene controlling the production of the pigment in some varieties.<sup id="cite_ref-8" class="reference">[8]</sup><span> </span>The stems and the spherical, spiny seed capsules also vary in pigmentation. The fruit capsules of some varieties are more showy than the flowers.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Castor_oil_plant_seeds.jpg/220px-Castor_oil_plant_seeds.jpg" width="220" height="129" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> The green capsule dries and splits into three sections, forcibly ejecting seeds</div> </div> </div> <p>The flowers lack petals and are unisexual (male and female) where both types are borne on the same plant (monoecious) in terminal<span> </span>panicle-like<span> </span>inflorescences<span> </span>of green or, in some varieties, shades of red. The male flowers are numerous, yellowish-green with prominent creamy<span> </span>stamens; the female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are relatively few in number and have prominent red<span> </span>stigmas.<sup id="cite_ref-Brickell_9-0" class="reference">[9]</sup></p> <p>The fruit is a spiny, greenish (to reddish-purple)<span> </span>capsule<span> </span>containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the<span> </span>caruncle, which is a type of<span> </span>elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory).</p> <h2><span class="mw-headline" id="Medicinal_uses">Medicinal uses</span></h2> <p>Castor oil<span> </span>has many uses in medicine and other applications.</p> <p>An alcoholic extract of the leaf was shown, in lab rats, to protect the liver from damage from certain poisons.<sup id="cite_ref-10" class="reference">[10]</sup><sup id="cite_ref-11" class="reference">[11]</sup><sup id="cite_ref-12" class="reference">[12]</sup><span> </span>Methanolic<span> </span>extracts of the leaves of<span> </span><i>Ricinus communis</i><span> </span>were used in<span> </span>antimicrobial<span> </span>testing against eight pathogenic bacteria in rats and showed antimicrobial properties. The<span> </span>pericarp<span> </span>of<span> </span><i>Ricinus</i><span> </span>showed central nervous system effects in mice at low doses. At high doses mice quickly died.<sup id="cite_ref-Williamson02_13-0" class="reference">[13]</sup><span> </span>A water extract of the root bark showed analgesic activity in rats.<sup id="cite_ref-Williamson02_13-1" class="reference">[13]</sup><span> </span>Antihistamine and anti-inflammatory properties were found in ethanolic extract of<span> </span><i>Ricinus communis</i><span> </span>root bark.<sup id="cite_ref-14" class="reference">[14]</sup></p> <h2><span class="mw-headline" id="Other_uses">Other uses</span></h2> <p>Extract of<span> </span><i>Ricinus communis</i><span> </span>exhibited<span> </span>acaricidal<span> </span>and<span> </span>insecticidal<span> </span>activities against the adult of<span> </span><i>Haemaphysalis bispinosa</i><span> </span>Neumann (Acarina:<span> </span>Ixodidae) and<span> </span>hematophagous<span> </span>fly<span> </span><i>Hippobosca maculata</i><span> </span>Leach (Diptera:<span> </span>Hippoboscidae).<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>The Bodo tribals of<span> </span>Bodoland<span> </span>in Assam, India, use the leaves of this plant to feed and rear the<span> </span>larvae<span> </span>of<span> </span>muga<span> </span>and<span> </span>endi<span> </span>silkworms.</p> <p>Castor oil is an effective motor lubricant and has been used in<span> </span>internal combustion engines, including those of<span> </span>World War I<span> </span>airplanes, some racing cars and some<span> </span>model airplanes. It has historically been popular for lubricating<span> </span>two-stroke engines<span> </span>due to high resistance to heat compared to petroleum-based oils. It does not mix well with petroleum products, particularly at low temperatures, but mixes better with the methanol based fuels used in<span> </span>glow model engines. In<span> </span>total-loss-lubrication<span> </span>applications, it tends to leave carbon deposits and varnish within the engine. It has been largely replaced by synthetic oils that are more stable and less toxic.</p> <p>Jewelry is often made of castor beans, particularly necklaces and bracelets.<sup id="cite_ref-16" class="reference">[16]</sup></p> <h2><span id="Habitat.2C_growth_and_horticultural_uses"></span><span class="mw-headline">Habitat, growth and horticultural uses</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Ricinus_communis4.jpg/220px-Ricinus_communis4.jpg" width="220" height="328" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> In Greece it is hardy enough to grow as a small tree. In northern countries it is grown instead as an<span> </span>annual.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Castor_bean_young_with_teething_leaves.jpg/220px-Castor_bean_young_with_teething_leaves.jpg" width="220" height="146" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Cotyledons<span> </span>(round) and first true leaves (serrated) on a young plant. This plant is about four weeks old.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Ricin_commun.jpg/220px-Ricin_commun.jpg" width="220" height="249" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> young plant</div> </div> </div> <p>Although<span> </span><i>Ricinus communis</i><span> </span>is indigenous to the southeastern<span> </span>Mediterranean Basin,<span> </span>Eastern Africa, and India, today it is widespread throughout tropical regions.<sup id="cite_ref-Phillips_5-1" class="reference">[5]</sup><span> </span>In areas with a suitable climate, castor establishes itself easily where it can become an invasive plant and can often be found on wasteland.</p> <p>It is also used extensively as a decorative plant in parks and other public areas, particularly as a "dot plant" in traditional<span> </span>bedding schemes. If sown early, under glass, and kept at a temperature of around 20 °C (68 °F) until planted out, the castor oil plant can reach a height of 2–3 metres (6.6–9.8 ft) in a year. In areas prone to<span> </span>frost<span> </span>it is usually shorter, and grown as if it were an<span> </span>annual.<sup id="cite_ref-Phillips_5-2" class="reference">[5]</sup><span> </span>However, it can grow well outdoors in cooler climates, at least in southern England, and the leaves do not appear to suffer frost damage in sheltered spots, where it remains evergreen.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (November 2009)">citation needed</span></i>]</sup><span> </span>It was used in Edwardian times in the parks of Toronto, Ontario, Canada. Although not cultivated there, the plant grows wild in Southern California, notably Griffith Park in Los Angeles.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Leaf_of_Castor_bean_plant.jpg/220px-Leaf_of_Castor_bean_plant.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Leaf</div> </div> </div> <p>Selections have been made by breeders for use as ornamental plants (heights refer to plants grown as annuals) and for commercial production of castor oil.<sup id="cite_ref-Brickell_9-1" class="reference">[9]</sup></p> <dl> <dt>Ornamental cultivars</dt> </dl> <ul> <li>'Carmencita' has gained the<span> </span>Royal Horticultural Society's<span> </span>Award of Garden Merit<sup id="cite_ref-RHSPF_18-0" class="reference">[18]</sup><sup id="cite_ref-19" class="reference">[19]</sup></li> <li>'Carmencita Bright Red' has red stems, dark purplish leaves and red seed pods;</li> <li>'Carmencita Pink' has green leaves and pink seed pods</li> <li>'Gibsonii' has red-tinged leaves with reddish veins and bright scarlet seed pods</li> <li>'New Zealand Purple' has plum colored leaves tinged with red, plum colored seed pods turn to red as they ripen <dl> <dd>(All the above grow to around 1.5 metres (4.9 ft) tall as annuals.)<sup id="cite_ref-Phillips_5-3" class="reference">[5]</sup></dd> </dl> </li> <li>'Impala' is compact (only 1.2 metres or 3.9 feet tall) with reddish foliage and stems, brightest on the young shoots</li> <li>'Red Spire' is tall (2–3 metres or 6.6–9.8 feet) with red stems and bronze foliage</li> <li>'Zanzibarensis' is also tall (2–3 metres or 6.6–9.8 feet), with large, mid-green leaves (50 centimetres or 20 inches long) that have white midribs<sup id="cite_ref-Brickell_9-2" class="reference">[9]</sup></li> </ul> <p>Cultivars for oil production:</p> <ul> <li>'Hale' was launched in the 1970s for the State of Texas.<sup id="cite_ref-20" class="reference">[20]</sup><span> </span>It is short (up to 1.2 m or 3 ft 11 in) and has several racemes</li> <li>'Brigham' is a variety with reduced ricin content adapted for Texas. It grows up to 1.8 m (5 ft 11 in) and has 10% of the ricin content of 'Hale'</li> <li>'BRS Nordestina' was developed by Brazil's<span> </span>Embrapa<span> </span>in 1990 for hand harvest and semi-arid environments</li> <li>'BRS Energia" was developed by Embrapa in 2004 for mechanised or hand harvest</li> <li>'GCH6' was developed by<span> </span>Sardarkrushinagar Dantiwada University, India, 2004: it is resistant to root rot and tolerant to<span> </span>fusarium wilt</li> <li>'GCH5' was developed by Sardarkrushinagar Dantiwada University, 1995. It is resistant to fusarium wilt</li> <li>'Abaro' was developed by the<span> </span>Ethiopian Institute of Agricultural Research's Essential Oils Research Center for hand harvest</li> <li>'Hiruy' was developed by the Ethiopian Institute of Agricultural Research's<span> </span>Melkassa<span> </span>and<span> </span>Wondo Genet<span> </span>Agricultural Research Centers for hand harvest during 2010/2011</li> </ul> <h2><span class="mw-headline" id="Plant-animal_interactions">Plant-animal interactions</span></h2> <p><i>Ricinus communis</i><span> </span>is the host plant of the common castor butterfly (<i>Ariadne merione</i>), the eri silkmoth (<i>Samia cynthia ricini</i>), and the castor semi-looper moth (<i>Achaea janata</i>). It is also used as a food plant by the<span> </span>larvae<span> </span>of some other species of<span> </span>Lepidoptera, including<span> </span><i>Hypercompe hambletoni</i><span> </span>and the nutmeg (<i>Discestra trifolii</i>).</p> <h2><span class="mw-headline" id="Allergenic_potential">Allergenic potential</span></h2> <p><i>Ricinus</i><span> </span>is extremely allergenic, and has an<span> </span>OPALS<span> </span>allergy scale rating of 10 out of 10. The plant is also a very strong trigger for asthma, and allergies to<span> </span><i>Ricinus</i><span> </span>are commonplace and severe.<sup id="cite_ref-Ogren_21-0" class="reference">[21]</sup></p> <p>The castor oil plant produces abundant amounts of very light pollen, which easily become airborne and can be inhaled into the lungs, triggering allergic reactions. The sap of the plant causes skin rashes. Individuals who are allergic to the plant can also develop rashes from merely touching the leaves, flowers, or seeds. These individuals can also have cross-allergic reactions to<span> </span>latex<span> </span>sap from the related<span> </span><i>Hevea brasiliensis</i><span> </span>plant.<sup id="cite_ref-Ogren_21-1" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Toxicity">Toxicity</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Seeds_of_Ricinus_communis.jpg/220px-Seeds_of_Ricinus_communis.jpg" width="220" height="220" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seeds</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Ricin</div> <p>The toxicity of raw castor beans is due to the presence of<span> </span>ricin. Although the lethal dose in adults is considered to be four to eight seeds, reports of actual poisoning are relatively rare.<sup id="cite_ref-22" class="reference">[22]</sup><span> </span>According to the<span> </span><i>Guinness World Records</i>, this is the world's most poisonous common plant.<sup id="cite_ref-23" class="reference">[23]</sup><span> </span>Symptoms of overdosing on ricin, which can include<span> </span>nausea,<span> </span>diarrhea,<span> </span>tachycardia,<span> </span>hypotension<span> </span>and<span> </span>seizures, persist for up to a week. However, the poison can be extracted from castor by concentrating it with a fairly complicated process similar to that used for extracting<span> </span>cyanide<span> </span>from<span> </span>almonds.</p> <p>If ricin is ingested, symptoms may be delayed by up to 36 hours but commonly begin within 2–4 hours. These include a burning sensation in mouth and throat, abdominal pain, purging and bloody diarrhea. Within several days there is severe dehydration, a drop in blood pressure and a decrease in urine. Unless treated, death can be expected to occur within 3–5 days; however, in most cases a full recovery can be made.<sup id="cite_ref-Soto-Blanco_24-0" class="reference">[24]</sup><sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Poisoning occurs when animals, including humans, ingest broken seeds or break the<span> </span>seed<span> </span>by chewing: intact seeds may pass through the digestive tract without releasing the toxin.<sup id="cite_ref-Soto-Blanco_24-1" class="reference">[24]</sup><span> </span>The toxin provides the castor oil plant with some degree of natural protection from insect pests such as<span> </span>aphids. Ricin has been investigated for its potential use as an<span> </span>insecticide.<sup id="cite_ref-Ombrello_26-0" class="reference">[26]</sup><span> </span>The castor oil plant is also the source for<span> </span>undecylenic acid, a natural<span> </span>fungicide.</p> <p>Commercially available cold-pressed castor oil is not toxic to humans in normal doses, either internal or externally.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h2><span class="mw-headline" id="Chemistry">Chemistry</span></h2> <p>Three<span> </span>terpenoids<span> </span>and a<span> </span>tocopherol-related compound have been found in the aerial parts of<span> </span><i>Ricinus</i>. Compounds named (3<i>E</i>,7<i>Z</i>,11<i>E</i>)-19-hydroxycasba-3,7,11-trien-5-one, 6α-hydroxy-10β-methoxy-7α,8α-epoxy-5-oxocasbane-20,10-olide, 15α-hydroxylup-20(29)-en-3-one, and (2<i>R</i>,4a<i>R</i>,8a<i>R</i>)-3,4,4a,8a-tetrahydro-4a-hydroxy-2,6,7,8a-tetramethyl-2-(4,8, 12-trimethyltridecyl)-2<i>H</i>-chromene-5,8-dione were isolated from the methanol extracts of<span> </span><i>Ricinus communis</i><span> </span>by chromatographic methods.<sup id="cite_ref-28" class="reference">[28]</sup><span> </span>Partitioned h-hexane fraction of<span> </span><i>Ricinus</i><span> </span>root methanol extract resulted in enrichment of two triterpenes: lupeol and urs-6-ene-3,16-dione (erandone). Crude methanolic extract, enriched n-hexane fraction and isolates at doses 100 mg/kg p.o. exhibited significant (P &lt; 0.001) anti-inflammatory activity in carrageenan-induced hind paw oedema model.<sup id="cite_ref-29" class="reference">[29]</sup></p> <h2><span class="mw-headline" id="Modern_commercial_usage">Modern commercial usage</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/2006castor_oil_seed.PNG/220px-2006castor_oil_seed.PNG" width="220" height="96" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seed output in 2006</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Castor_bean_in_distubred_area.jpg/220px-Castor_bean_in_distubred_area.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Plant in disturbed area</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Castor oil</div> <p>Global castor seed production is around two million tons per year. Leading producing areas are India (with over three-quarters of the global yield), China and Mozambique, and it is widely grown as a crop in Ethiopia. There are several active breeding programmes.</p> <div></div> <h3><span class="mw-headline" id="Production">Production</span></h3> <table border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align="left"> <tbody> <tr> <th colspan="5">Top ten castor oil seed producers – 2013</th> </tr> <tr> <th width="25%" bgcolor="#ddddff">Country</th> <th width="15%" bgcolor="#ddddff">Production (Tonnes)</th> <th width="10%" bgcolor="#ddddff">Footnote</th> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/23px-Flag_of_India.svg.png" width="23" height="15" class="thumbborder" /> </span>India</td> <td align="right">1,744,000</td> <td align="right"></td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" width="23" height="15" class="thumbborder" /> </span>People's Republic of China</td> <td align="right">60,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Flag_of_Mozambique.svg/23px-Flag_of_Mozambique.svg.png" width="23" height="15" class="thumbborder" /> </span>Mozambique</td> <td align="right">60,000</td> <td align="right">F</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/23px-Flag_of_Ethiopia.svg.png" width="23" height="12" class="thumbborder" /> </span>Ethiopia</td> <td align="right">13,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder" /> </span>Thailand</td> <td align="right">12,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder" /> </span>Brazil</td> <td align="right">11,953</td> <td align="right"></td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Flag_of_Paraguay.svg/23px-Flag_of_Paraguay.svg.png" width="23" height="13" class="thumbborder" /> </span>Paraguay</td> <td align="right">11,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Flag_of_South_Africa.svg/23px-Flag_of_South_Africa.svg.png" width="23" height="15" class="thumbborder" /> </span>South Africa</td> <td align="right">6,200</td> <td align="right">F</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Flag_of_Pakistan.svg/23px-Flag_of_Pakistan.svg.png" width="23" height="15" class="thumbborder" /> </span>Pakistan</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/23px-Flag_of_Vietnam.svg.png" width="23" height="15" class="thumbborder" /> </span>Vietnam</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td bgcolor="#cccccc"><span class="flagicon"> </span><b>World</b></td> <td bgcolor="#cccccc" align="right"><b>1,854,775</b></td> <td bgcolor="#cccccc" align="right"><b>A</b></td> </tr> <tr> <td colspan="5">No symbol = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, A = Aggregate (may include official, semi-official or estimates);<br /> <p>Source:<span> </span>Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division</p> </td> </tr> </tbody> </table> <div></div> <h3><span class="mw-headline" id="Other_modern_uses">Other modern uses</span></h3> <ul> <li>Whether natural, blended, or chemically altered, castor oil still has many uses. For example, it remains of commercial importance as a non-freezing,<span> </span>antimicrobial, pressure-resistant lubricant for special purposes, either of latex or metals, or as a lubricating component of fuels.<sup id="cite_ref-MortierOrszulik2012_30-0" class="reference">[30]</sup></li> <li>Castor products are sources of various chemical<span> </span>feedstocks.<sup id="cite_ref-31" class="reference">[31]</sup></li> <li>In Brazil, castor oil (locally known as mamona oil) is a raw material for some varieties of<span> </span>biodiesel.</li> <li>In rural areas, the abundant seeds are used by children for<span> </span>slingshot<span> </span>balls, as they have the right weight, size, and hardness.</li> <li>Because castor seeds are attractively patterned, they are popular in low-cost personal adornments, such as non-durable necklaces and bracelets.</li> <li>Castor oil has long been used on the skin to prevent dryness. Either purified or processed, it still is a component of many cosmetics.</li> <li>The high percentage of<span> </span>ricinoleic acid<span> </span>residues in castor oil and its derivatives, inhibits many microbes, whether viral, bacterial or fungal. They accordingly are useful components of many ointments and similar preparations.</li> <li>Castor oil is the major raw material for<span> </span>polyglycerol polyricinoleate, a modifier that improves the flow characteristics of<span> </span>cocoa butter<span> </span>in the manufacture of<span> </span>chocolate bars, and thereby the costs.</li> <li>Castor oil is used in the USA to repel<span> </span>moles<span> </span>and<span> </span>voles<span> </span>for lawn care.</li> </ul> <h2><span class="mw-headline" id="Historical_usage">Historical usage</span></h2> <p>Castor seeds have been found in<span> </span>Egyptian<span> </span>tombs dating back to 4000 BC; the slow-burning oil was mostly used to fuel lamps.<span> </span>Herodotus<span> </span>and other<span> </span>Greek<span> </span>travellers noted the use of castor seed oil for lighting, body ointments, and improving hair growth and texture.<span> </span>Cleopatra<span> </span>is reputed to have used it to brighten the whites of her eyes. The<span> </span>Ebers Papyrus<span> </span>is an ancient Egyptian medical treatise believed to date from 1552 BC. Translated in 1872, it describes castor oil as a<span> </span>laxative.<sup id="cite_ref-32" class="reference">[32]</sup></p> <p>The use of castor bean oil (<i>eranda</i>) in India has been documented since 2000 BC in lamps and in local medicine as a laxative,<span> </span>purgative, and<span> </span>cathartic<span> </span>in<span> </span>Unani,<span> </span>Ayurvedic,<span> </span>siddha<span> </span>and other<span> </span>ethnomedical<span> </span>systems. Traditional Ayurvedic and<span> </span>siddha medicine<span> </span>considers castor oil the king of medicinals for curing<span> </span>arthritic diseases. It is regularly given to children orally, for de-worming.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2013)">citation needed</span></i>]</sup></p> <p>The ancient Romans had a variety of medicinal/cosmetic uses for both the seeds and the leaves of<span> </span><i>Ricinus communis</i>. The naturalist<span> </span>Pliny the Elder<span> </span>cited the poisonous qualities of the seeds, but mentioned that they could be used to form wicks for oil lamps (possibly if crushed together), and the oil for use as a laxative and lamp oil.<sup id="cite_ref-33" class="reference">[33]</sup><span> </span>He also recommends the use of the leaves as follows:</p> <blockquote class="templatequote"> <p>"The leaves are applied topically with vinegar for<span> </span>erysipelas, and fresh-gathered, they are used by themselves for diseases of the mamillæ [breasts] and de- fluxions; a decoction of them in wine, with<span> </span>polentaand<span> </span>saffron, is good for inflammations of various kinds. Boiled by themselves, and applied to the face for three successive days, they improve the complexion."<sup id="cite_ref-34" class="reference">[34]</sup></p> </blockquote> <p>In<span> </span>Haiti<span> </span>it is called<span> </span><i>maskreti</i>,<sup id="cite_ref-35" class="reference">[35]</sup><span> </span>where the plant is turned into a red oil that is then given to newborns as a<span> </span>purgative<span> </span>to cleanse the insides of their first stools.<sup id="cite_ref-36" class="reference">[36]</sup></p> <p>Castor seed and its oil have also been used in China for centuries, mainly prescribed in local medicine for internal use or use in dressings.</p> <p>Castor oil was used as an instrument of coercion by the paramilitary<span> </span>Blackshirts<span> </span>under the regime of<span> </span>Italian<span> </span>dictator<span> </span>Benito Mussolini, as well as by the<span> </span>Spanish Civil Guard<span> </span>in Francoist Spain. Dissidents and regime opponents were forced to ingest the oil in large amounts, triggering severe<span> </span>diarrhea<span> </span>and<span> </span>dehydration, which could ultimately cause death. This punishment method was originally thought of by<span> </span>Gabriele D'Annunzio, the Italian poet and Fascist supporter, during the<span> </span>First World War. (<i>See also:<span> </span>Castor oil's use as a means of intimidation in Fascist Italy</i>)</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 125 (4.5g)
Castor Bean Seeds (Ricinus Communis) 1.85 - 7
Pokeweed, Poke Sallet Seeds (Phytolacca Americana) 2.25 - 8

Pokeweed, Poke Sallet Seeds...

Price €2.25 (SKU: V 75)
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5/ 5
<h2>Pokeweed, Poke Sallet Seeds (Phytolacca Americana)</h2> <h2><strong style="color: #ff0000;">Price for Package of<strong> 10 </strong>seeds.</strong></h2> <p><i style="font-size: 14px;"><b>Phytolacca americana</b></i><span style="font-size: 14px;">, also known as</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">American pokeweed</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">pokeweed</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">poke sallet</b><span style="font-size: 14px;">, or</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">poke salad</b><span style="font-size: 14px;">, is a</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">poisonous</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">herbaceous</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">perennial plant</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">in the pokeweed family</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">Phytolaccaceae</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">growing up to 8 ft (2.4m) in height. It has simple</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">leaves</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">on green to red or purplish</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">stems</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">and a large white</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">taproot</span><span style="font-size: 14px;">. The</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">flowers</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">are green to white, followed by purple to almost black</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">berries</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">which are a food source for songbirds such as</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">gray catbird</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">northern mockingbird</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">northern cardinal</span><span style="font-size: 14px;">, and</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">brown thrasher</span><span style="font-size: 14px;">, as well as other birds and some small animals (i.e., to species that are unaffected by its mammalian</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">toxins</span><span style="font-size: 14px;">).</span></p> <div> <p>Pokeweed is native to eastern<span> </span>North America, the Midwest, and the<span> </span>Gulf Coast, with more scattered populations in the far West. It is also naturalized in parts of Europe and Asia. It is considered a<span> </span>pest species<span> </span>by farmers.<sup class="noprint Inline-Template">[<i><span title="This claim needs references to reliable sources in the body of the article. (May 2015)">not verified in body</span></i>]</sup><span> </span>Additionally, pokeweed poses a danger to human and animal populations via<span> </span>poisoning; with toxicity levels increasing as the plant matures, and with poisonous fruit. The young leaves can be made edible by proper cooking. It is used as an<span> </span>ornamental<span> </span>in<span> </span>horticulture, and it provokes interest for the variety of its<span> </span>natural products<span> </span>(toxins and other classes), for its<span> </span>ecological<span> </span>role, its historical role in<span> </span>traditional medicine, and for some utility in<span> </span>biomedical research<span> </span>(e.g., in studies of<span> </span>pokeweed mitogen). In the wild, it is easily found growing in<span> </span>pastures, recently cleared areas, and<span> </span>woodland<span> </span>openings,<span> </span>edge habitats<span> </span>such as along fencerows, and in wastelands.</p> <h2><span class="mw-headline" id="General_description">General description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Pokeberries.png/220px-Pokeberries.png" width="220" height="147" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Pokeweed berries</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Mature Pokeweed.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Mature_Pokeweed.jpg/220px-Mature_Pokeweed.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> </div> </div> </div> <p>Pokeweed is a member of the<span> </span>Phytolaccaceae, or broader pokeweed family, and is a native<span> </span>herbaceous<span> </span>perennial plant,<span> </span>that is large, growing up to 8 feet (2 meters) in height.<span> </span>One to several branches grow from the crown of a thick, white, fleshy<span> </span>taproot, each a "stout, smooth, green to somewhat purplish stem;" with simple, entire<span> </span>leaves<span> </span>with long petioles alternately arranged along the stem.</p> <p>Pokeweeds reproduce only by their seeds (large glossy black, and lens-shaped), contained in a fleshy, 10-celled, purple-to-near-black berry with crimson juice. The flowers are<span> </span>perfect,<span> </span>radially symmetric, white or green, with 4-5 sepals and no petals. The flowers develop in elongated clusters termed<span> </span>racemes.<span> </span>The seeds have a long viability and can germinate after many years in the soil.</p> <p>Birds are unaffected by the natural chemicals contained in the berries (see below),<span> </span>and eat them, dispersing the seeds. Seed are also found in commercial seed (e.g., vegetable seed packets).<span> </span>The berries are reported to be a good food source for songbirds and other bird species and small animals unaffected by its toxins.<span> </span>Distribution via birds is thought to account for the appearance of isolated plants in areas that had otherwise not been populated by pokeweed.</p> <h2><span class="mw-headline" id="Names">Names</span></h2> <p><i>P. americana</i><span> </span>or pokeweed is known as<span> </span><i>pokeberry,</i><span> </span><i>poke root,</i><span> </span><i>Virginia poke</i><span> </span>(or simply<span> </span><i>poke</i>),<span style="font-size: 11.6667px;"> </span><i>pigeonberry,</i><span> </span><i>inkberry,</i><span> </span><i>redweed</i><span> </span>or<span> </span><i>red ink plant</i>.<span> </span>When used in<span> </span>Chinese medicine, it is called<span> </span><i>chuíxù shānglù</i>(垂序商陸).<span> </span>The plant and its properly-cooked leaves are also called<span> </span><i>poke sallet</i><span> </span>or more commonly<span> </span><i>poke salad</i>, sometimes spelled<span> </span><i>polk salad</i>.</p> <h2><span id="Toxicity.2C_poisoning_and_mortality"></span><span class="mw-headline">Toxicity, poisoning and mortality</span></h2> <p>All parts of the plant are toxic and pose risks to human and mammalian health.<span> </span>In summary, the poisonous principles are found in highest concentrations in the rootstock, then in leaves and stems and then in the ripe fruit.<span> </span>The plant generally gets more toxic with maturity,<span> </span>with the exception of the berries (which have significant toxicity even while green).</p> <p>Children may be attracted by clusters of berries.<span> </span>Ohio Agricultural Research and Development Center (OARDC) note that</p> <blockquote class="templatequote"> <p>Children are most frequently poisoned by eating raw berries. Infants are especially sensitive and have died from eating only a few raw berries. Adults have been poisoned, sometimes fatally, by eating improperly prepared leaves and shoots, especially if part of the root is harvested with the shoot, and by mistaking the root for an edible tuber. Research with humans has also shown that common pokeweed can cause mutations (possibly leading to cancer) and birth defects. Since the juice of pokeweed can be absorbed through the skin, contact of plant parts with bare skin should be avoided.</p> </blockquote> <p>Pokeweed is to be avoided during pregnancy and children consuming even one berry may require emergency treatment.<span> </span>The plant sap can cause<span> </span>dermatitis<span> </span>in sensitive people.</p> <p>Birds are apparently immune to this poison.<span> </span>The plant is not palatable to animals and is avoided unless little else is available, or if it is in contaminated hay, but horses, sheep and cattle have been poisoned by eating fresh leaves or green fodder, and pigs have been poisoned by eating the roots.</p> <p>Human deaths resulting from pokeweed consumption are uncommon,<span> </span>but cases of<span> </span>emesis<span> </span>and<span> </span>catharsis<span> </span>are known,<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2015)">citation needed</span></i>]</sup><span> </span>and a child who consumed crushed seeds in a juice is reported to have died.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2012)">citation needed</span></i>]</sup><span> </span>If death occurs, it is usually due to respiratory paralysis.</p> <p>Historically, pokeweed poisonings were common in eastern North America during the 19th century, especially from the use of tinctures as antirheumatic preparations and from ingestion of berries and roots that were mistaken for<span> </span>parsnip,<span> </span>Jerusalem artichoke, or<span> </span>horseradish.</p> <h3><span class="mw-headline" id="Symptoms_and_response_to_poisoning">Symptoms and response to poisoning</span></h3> <p>Owen states:<sup id="cite_ref-Owen88_3-13" class="reference"></sup></p> <blockquote class="templatequote"> <p>If taken internally, pokeweed is a slow acting but a violent emetic. Vomiting usually starts about 2 hours after the plant or parts of it have been eaten. Severe cases of poisoning result in purging, spasms, and sometimes convulsions. If death occurs, it is usually due to paralysis of the respiratory organs. Cases of animal or human poisoning should be handled by a veterinarian or a physician.</p> </blockquote> <p>The OARDC staff scientists note that immediate and subsequent symptoms of poisoning from pokeweed include "a burning sensation in the mouth, salivation, gastrointestinal cramps, and vomiting and bloody diarrhea", and that depending upon the amount consumed, more severe symptoms can occur, including "anemia, altered heart rate and respiration, convulsions and death from respiratory failure."<sup id="cite_ref-oardc_10-5" class="reference">[10]</sup><span> </span>If only small quantities of the plant or its extracts are ingested, people and animals may recover within one to two days.<sup id="cite_ref-oardc_10-6" class="reference">[10]</sup><sup id="cite_ref-16" class="reference">[16]</sup></p> <h2><span class="mw-headline" id="Habitat_and_range">Habitat and range</span></h2> <p>Pokeweed is native to eastern<span> </span>North America, the Midwest, the<span> </span>Gulf Coast, and the West coast states of the USA.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h2><span class="mw-headline" id="Morphology">Morphology</span></h2> <table class="box-Refimprove_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39" /></div> </td> <td class="mbox-text"></td> </tr> </tbody> </table> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Phytolacca_americana_cluster_-_single.jpg/220px-Phytolacca_americana_cluster_-_single.jpg" width="220" height="391" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> A cluster of Pokeweed berries</div> </div> </div> <p><i>Plant Type</i>: Perennial herbaceous plant which can reach a height of 10 feet (3 meters), but is usually 4 ft (1.2 m) to 6 ft (2 m). However, the plant must be a few years old before the root grows large enough to support this size. The stem is often red as the plant matures. There is an upright, erect central stem early in the season, which changes to a spreading, horizontal form later in the season with the weight of the berries. Plant dies back to roots each winter. Stem has a chambered<span> </span>pith.</p> <p><i>Leaves</i>: The leaves are alternate with coarse texture with moderate<span> </span>porosity. Leaves can reach sixteen inches in length. Each leaf is entire. Leaves are medium green and smooth with what some characterize as an unpleasant odor.</p> <p><i>Flowers</i>: The flowers have 5 regular parts with upright stamens and are up to 0.2 inches (5 mm) wide. They have white petal-like sepals without true petals, on white pedicels and peduncles in an upright or drooping raceme, which darken as the plant fruits. Blooms first appear in early summer and continue into early fall.</p> <p><i>Fruit</i>: A shiny dark purple berry held in<span> </span>racemose<span> </span>clusters on pink<span> </span>pedicels<span> </span>with a pink<span> </span>peduncle. Pedicels without berries have a distinctive rounded five part calyx. Fruits are round with a flat indented top and bottom. Immature berries are green, turning white and then blackish purple.</p> <p><i>Root</i>: Thick central taproot which grows deep and spreads horizontally. Rapid growth. Tan cortex, white pulp, moderate number of rootlets. Transversely cut root slices show concentric rings. No nitrogen fixation ability.<sup id="cite_ref-GRIN_6-5" class="reference">[6]</sup><sup class="noprint Inline-Template">[<i><span title="The material near this tag failed verification of its source citation(s). (May 2015)">not in citation given</span></i>]</sup><sup id="cite_ref-autogenerated1_14-2" class="reference">[14]</sup></p> <h2><span class="mw-headline" id="Natural_products">Natural products</span></h2> <p>Various sources discuss notable chemical constituents of the plant.<span> </span>Owen of Iowa State University notes that the "entire pokeweed plant contains a poisonous substance similar to saponin" and that the "alkaloid<span> </span>phytolaccine<span> </span>also occurs in small amounts."<sup id="cite_ref-Owen88_3-14" class="reference"></sup><span> </span>Heller at the National Library of Medicine notes the two natural products, the alkaloid<span> </span>phytolaccatoxin<span> </span>and<span> </span>phytolaccagenin, as contributing to human poisoning.<sup id="cite_ref-HellerNLM13_11-2" class="reference"></sup><span> </span>The<span> </span><i>Canadian Poisonous Plants Information System</i><span> </span>echoes the information about phytolaccine and phytolaccatoxin.<sup id="cite_ref-CPPIS13_12-1" class="reference"></sup></p> <p>Other toxic components include<span> </span>triterpene<span> </span>saponins<span> </span>based on the triterpene genins, phytolaccagenin as noted, and<span> </span>jaligonic acid,<span> </span>phytolaccagenic acid<span> </span>(phytolaccinic acid),<span> </span>esculentic acid, and<span> </span>pokeberrygenin,<sup id="cite_ref-KangWoo80_19-0" class="reference">[19]</sup><span> </span>and<span> </span>phytolaccasides<span> </span>A, B, D, E, and G, and<span> </span>phytolaccasaponins<span> </span>B, E, and G.<sup id="cite_ref-20" class="reference"></sup><sup id="cite_ref-21" class="reference"></sup></p> <p>Triterpene saponins isolated from the berries of pokeweed uncharacterized as to toxicity include<span> </span>esculentoside E; and<span> </span>phytolaccasides<span> </span>C and F, and<span> </span>oleanolic acid, and 3-oxo-30-carbomethoxy-23-norolean-12-en-28-oic acid.<sup id="cite_ref-KangWoo80_19-1" class="reference">[19]</sup><span> </span>Triterpene alcohols isolated include<span> </span>α-spinasterol<span> </span>and its<span> </span>glucoside, α-spinasteryl-β-<small>D</small>-glucoside, and a<span> </span>palmityl-derivative, 6-palmytityl-α-spinasteryl-6-<small>D</small>-glucoside, as well as a similarly functionalized<span> </span>stigmasterolderivative, 6-palmityl-Δ7-stigmasterol-Δ-<small>D</small>-glucoside.<sup id="cite_ref-KangWoo80_19-2" class="reference"></sup></p> <p>Other than<span> </span>starch<span> </span>and various<span> </span>tannins, other small molecule natural products isolated from pokeweed include<span> </span>canthomicrol,<span> </span>astragalin, and<span> </span>caryophyllene.<sup id="cite_ref-KangWoo80_19-3" class="reference"></sup><span> </span>Seeds contain the phenolic aldehyde<span> </span>caffeic aldehyde.<sup id="cite_ref-22" class="reference"></sup></p> <p>Proteins of interest include various<span> </span>lectins, protein PAP-R, and<span> </span>pokeweed mitogen<span> </span>(PWM),<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2015)">citation needed</span></i>]</sup><span> </span>as well as a toxic<span> </span>glycoprotein.<sup id="cite_ref-CPPIS13_12-2" class="reference"></sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Horticultural_and_ecological_utility">Horticultural and ecological utility</span></h3> <p>Pokeweed berries are reported to be a good food source for songbirds such as<span> </span>gray catbird<span> </span>(<i>Dumetella carolinensis</i>),<span> </span>northern mockingbird<span> </span>(<i>Mimus polyglottos</i>),<span> </span>northern cardinal<span> </span>(<i>Cardinalis cardinals</i>),<span> </span>brown thrasher(<i>Toxostoma rufum</i>), other bird species including mourning dove (<i>Zenaida macroura</i>), and<span> </span>cedar waxwing<span> </span>(<i>Bombycilla cedrorum</i>). Small mammals apparently tolerant of its toxins include raccoon, opossum, red and gray fox, and the white-footed mouse.<sup id="cite_ref-23" class="reference"></sup></p> <p>Pokeweed is used as a sometime food source by the larvae of some<span> </span><i>Lepidoptera</i><span> </span>species, including the<span> </span>giant leopard moth<span> </span>(<i>Hypercompe scribonia</i>).</p> <p>Some pokeweeds are grown as ornamental plants, mainly for their attractive berries. A number of cultivars have been selected for larger fruit<span> </span>panicles.</p> <h3><span class="mw-headline" id="Folk_and_alternative_medicine">Folk and alternative medicine</span></h3> <p>Owen notes that "Indians and early settlers used the root in poultices and certain drugs for skin diseases and rheumatism."</p> <p>The late 19th century herbal, the<span> </span><i>King's American Dispensatory,</i><span> </span>describes various folk medical uses that led individuals to ingest pokeberry products.<span> </span><i>Phytolacca</i><span> </span>extract was advertised as a prescription weight loss drug in the 1890s.</p> <p>Pokeweed is promoted in<span> </span>alternative medicine<span> </span>as a<span> </span>dietary supplement<span> </span>that can treat a wide range of maladies including<span> </span>mumps,<span> </span>arthritis<span> </span>and various skin conditions.<sup id="cite_ref-acs_28-0" class="reference">[28]</sup><span> </span>While pokeweed has been subject to laboratory research, there is no<span> </span>medical evidence<span> </span>that it has any beneficial effect on human health.</p> <h3><span class="mw-headline" id="Food_uses">Food uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Woman_preparing_poke_salad.jpg/220px-Woman_preparing_poke_salad.jpg" width="220" height="285" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Woman preparing poke salad</div> </div> </div> <p>Poke is a traditional southern<span> </span>Appalachian<span> </span>food. The leaves and stems of very young plants can both be eaten, but must be cooked, usually boiled three times in fresh water each time. The leaves have a taste similar to spinach; the stems taste similar to<span> </span>asparagus. To prepare stems, harvest young stalks prior to chambered pith formation, carefully peel the purple skin away, then chop the stalk up and fry in meal like<span> </span>okra. A typical recipe for preparation of pokeweed leaves is to remove the leaves from the plant, rinse the leaves in cool water, bring the leaves to a rolling boil in a large pot about 20 minutes, pour the leaves into a sieve (discarding the cooking water), rinse them in cool water, repeat the boiling and the rinsing at least two more times, panfry the leaves in bacon grease for a couple of minutes, add bacon, and salt &amp; pepper to taste.</p> <p>The root is never eaten and cannot be made edible,<span> </span>but a late 19th century herbal, the<span> </span><i>King's American Dispensatory,</i><span> </span>describes various folk medical uses that led individuals to ingest pokeberry products,<span> </span>and festivals still celebrate the plant's use in its historical food preparations (see below).</p> <h3><span class="mw-headline" id="Other_uses">Other uses</span></h3> <p>Plant toxins from<span> </span><i>Phytolacca</i><span> </span>are being explored as a means to control<span> </span>zebra mussels.<sup id="cite_ref-31" class="reference"></sup></p> <p>The toxic extract of pokeweed berries can be processed to yield a red<span> </span>ink<span> </span>or<span> </span>dye.<sup id="cite_ref-34" class="reference"></sup></p> <p>During the middle of the 19th century<span> </span>wine<span> </span>often was coloured with juice from pokeberries.</p> </div> <div></div> <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;">0</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;">1-1,5 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;">5-12ºC (41-53ºF)</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;">until it germinates </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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div>
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Pokeweed, Poke Sallet Seeds (Phytolacca Americana) 2.25 - 8
Coriander Seeds (Coriandrum...

Coriander Seeds (Coriandrum...

Price €2.05 (SKU: MHS 117)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Coriander Seeds Herb (Coriandrum Sativum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 200 seeds (2g).</strong></span></h2> <p><b>Coriander</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˌ/: secondary stress follows">ˌ</span><span title="'k' in 'kind'">k</span><span title="/ɒr/: 'or' in 'moral'">ɒr</span><span title="/i/: 'y' in 'happy'">i</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'d' in 'dye'">d</span><span title="/ər/: 'er' in 'letter'">ər</span></span>,<span class="wrap"><span> </span></span><span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/ɒr/: 'or' in 'moral'">ɒr</span><span title="/i/: 'y' in 'happy'">i</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'d' in 'dye'">d</span><span title="/ər/: 'er' in 'letter'">ər</span></span>/</span></span>;<sup id="cite_ref-epd_coriander_1-0" class="reference"></sup><span> </span><i>Coriandrum sativum</i>) is an<span> </span>annual<span> </span>herb<span> </span>in the family<span> </span>Apiaceae. It is also known as<span> </span><b>Chinese parsley</b>, and in North America, the stems and leaves are usually called<span> </span><b>cilantro</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'s' in 'sigh'">s</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'l' in 'lie'">l</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="'t' in 'tie'">t</span><span title="'r' in 'rye'">r</span><span title="/oʊ/: 'o' in 'code'">oʊ</span></span>,<span class="wrap"><span> </span></span>-<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'l' in 'lie'">l</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'n' in 'nigh'">n</span></span>-/</span></span>).<sup id="cite_ref-epd_cilantro_2-0" class="reference"></sup><span> </span>All parts of the plant are edible, but the fresh leaves and the dried seeds (as a<span> </span>spice) are the parts most traditionally used in cooking.</p> <p>Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 3–21% of people tested (depending on ethnicity) think the leaves taste like<span> </span>dish soap, linked to a<span> </span>gene<span> </span>which detects some specific<span> </span>aldehydes<span> </span>that are also used as odorant substances in many soaps and detergents</p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Coriandrum_sativum_003.JPG/225px-Coriandrum_sativum_003.JPG" width="225" height="225" class="thumbimage" title="Coriander Seeds (Coriandrum Sativum)" /> <div class="thumbcaption"> <div class="magnify"></div> Flowers of<i><span> </span>Coriandrum sativum</i></div> </div> </div> <p>Coriander is native to regions spanning from<span> </span>Southern Europe<span> </span>and<span> </span>Northern Africa<span> </span>to<span> </span>Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The<span> </span>flowers<span> </span>are borne in small<span> </span>umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The<span> </span>fruit<span> </span>is a globular, dry<span> </span>schizocarp<span> </span>3–5 mm (0.12–0.20 in) in diameter. Pollen size is approximately 33 microns.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Coriander-2019-5-11_20-17-8-01.jpg/220px-Coriander-2019-5-11_20-17-8-01.jpg" width="220" height="292" class="thumbimage" title="Coriander Seeds (Coriandrum Sativum)" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander pollen</div> </div> </div> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>First attested in English in the late 14th century, the word "coriander" derives from the<span> </span>Old French:<span> </span><i>coriandre</i>, which comes from<span> </span>Latin:<span> </span><i>coriandrum</i>,<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>in turn from<span> </span>Ancient Greek:<span> </span><span lang="grc" xml:lang="grc">κορίαννον</span>,<span> </span><i>koriannon</i>,<sup id="cite_ref-5" class="reference">[5]</sup><sup id="cite_ref-6" class="reference">[6]</sup><span> </span>derived from<span> </span>Ancient Greek:<span> </span><span lang="grc" xml:lang="grc">κόρις</span>,<span> </span><i>kóris</i><span> </span>(a bed bug), and was given on account of its foetid, bed bug-like smell.<sup id="cite_ref-7" class="reference">[7]</sup><span> </span>The earliest attested form of the word is the<span> </span>Mycenaean Greek<span> </span><i><i>ko-ri-ja-da-na</i></i><sup id="cite_ref-8" class="reference">[8]</sup><span> </span>written in<span> </span>Linear B<span> </span>syllabic script (reconstructed as<span> </span><i><i>koriadnon</i></i>, similar to the name of<span> </span>Minos's daughter<span> </span>Ariadne) which later evolved to<span> </span><i>koriannon</i><span> </span>or<span> </span><i>koriandron</i>,<sup id="cite_ref-Chadwick_9-0" class="reference">[9]</sup><span> </span>and<span> </span><i>koriander</i><span> </span>(German).<sup id="cite_ref-spice_10-0" class="reference">[10]</sup></p> <p><i><i>Cilantro</i></i><span> </span>is the Spanish word for coriander, also deriving from<span> </span><i>coriandrum</i>. It is the common term in<span> </span>North American<span> </span>English<span> </span>for coriander leaves, due to their extensive use in<span> </span>Mexican cuisine.<sup id="cite_ref-spice_10-1" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Origin">Origin</span></h2> <p>Although native to<span> </span>Iran,<sup id="cite_ref-11" class="reference">[11]</sup><span> </span>coriander grows wild over a wide area of Western Asia and Southern Europe, prompting the comment: "It is hard to define exactly where this plant is wild and where it only recently established itself."<sup id="cite_ref-ZoharyHopf_12-0" class="reference">[12]</sup><span> </span>Fifteen desiccated<span> </span>mericarps<span> </span>were found in the<span> </span>Pre-Pottery Neolithic B<span> </span>level of the<span> </span>Nahal Hemar<span> </span>Cave in<span> </span>Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps was recovered from the tomb of<span> </span>Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the<span> </span>ancient Egyptians.<sup id="cite_ref-ZoharyHopf_12-1" class="reference">[12]</sup></p> <p>Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the<span> </span>Linear B<span> </span>tablets recovered from<span> </span>Pylos<span> </span>refers to the species as being cultivated for the manufacture of perfumes; it apparently was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.<sup id="cite_ref-Chadwick_9-1" class="reference">[9]</sup><span> </span>This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an<span> </span>Early Bronze Age<span> </span>layer at<span> </span>Sitagroi<span> </span>in<span> </span>Macedonia<span> </span>could point to cultivation of the species at that time.<sup id="cite_ref-13" class="reference">[13]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p>All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking, Coriander is used in cuisines throughout the world.<sup id="cite_ref-Samuelsson_14-0" class="reference">[14]</sup></p> <ul class="gallery mw-gallery-packed"> <li> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Corriander_leaves-Cocunut_chutney.jpg/280px-Corriander_leaves-Cocunut_chutney.jpg" width="187" height="140" title="Coriander Seeds (Coriandrum Sativum)" /></div> </div> <div class="gallerytext"> <p>Coriander leaves in coconut<span> </span>chutney</p> </div> </div> </li> </ul> </li> </ul> <p><span> </span></p> <ul class="gallery mw-gallery-packed"> <li> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Minty_pani_puri.jpg/280px-Minty_pani_puri.jpg" width="187" height="140" title="Coriander Seeds (Coriandrum Sativum)" /></div> </div> <div class="gallerytext"> <p>Minty pani puri</p> </div> </div> </li> </ul> </li> </ul> <p><span> </span></p> <ul class="gallery mw-gallery-packed"> <li class="gallerybox"> <div> <div class="thumb"> <div><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Onion_Corriander_Paratha.JPG/280px-Onion_Corriander_Paratha.JPG" width="187" height="140" title="Coriander Seeds (Coriandrum Sativum)" /></div> </div> <div class="gallerytext"> <p>Onion coriander<span> </span>paratha</p> </div> </div> </li> </ul> <div></div> <h3><span class="mw-headline" id="Leaves">Leaves</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/A_scene_of_Coriander_leaves.JPG/220px-A_scene_of_Coriander_leaves.JPG" width="220" height="165" class="thumbimage" title="Coriander Seeds (Coriandrum Sativum)" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander leaves</div> </div> </div> <p>The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.</p> <p>Coriander potentially may be confused with<span> </span>culantro<span> </span>(<i>Eryngium foetidum</i><span> </span>L.), an<span> </span>Apiaceae<span> </span>like coriander (<i>Coriandrum sativum</i><span> </span>L.), but from a different<span> </span>genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>and a stronger aroma.</p> <p>The leaves have a different taste from the seeds, with<span> </span>citrus<span> </span>overtones.<sup id="cite_ref-McGee_16-0" class="reference">[16]</sup></p> <p>The fresh leaves are an ingredient in many South Asian foods (such as<span> </span>chutneys<span> </span>and salads); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in<span> </span>salsa<span> </span>and<span> </span>guacamole<span> </span>and as a garnish; and in salads in Russia and other<span> </span>CIS<span> </span>countries. In Portugal, chopped coriander is used in the bread soup<span> </span>Açorda, and in India, chopped coriander is a garnish on Indian dishes such as<span> </span><i>dal</i>.<sup id="cite_ref-Moulin_17-0" class="reference">[17]</sup><span> </span>As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.<sup id="cite_ref-spice_10-2" class="reference">[10]</sup><span> </span>The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.</p> <h3><span class="mw-headline" id="Seeds">Seeds</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Coriander_Seeds.jpg/220px-Coriander_Seeds.jpg" width="220" height="147" class="thumbimage" title="Coriander Seeds (Coriandrum Sativum)" /> <div class="thumbcaption"> <div class="magnify"></div> Dried coriander fruits, often called "coriander seeds" when used as a spice</div> </div> </div> <p>The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to<span> </span>terpenes<span> </span>linalool<span> </span>and<span> </span>pinene. It is described as warm, nutty, spicy, and orange-flavoured.</p> <p>The variety<span> </span><i>C. s. vulgare</i><span> </span>has a fruit diameter of 3–5 mm (0.12–0.20 in), while var.<span> </span><i>C. s. microcarpum</i><span> </span>fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.<sup id="cite_ref-18" class="reference">[18]</sup></p> <p>Coriander is commonly found both as whole dried seeds and in<span> </span>ground<span> </span>form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in<span> </span><i>garam masala</i><span> </span>and<span> </span>Indian<span> </span>curries which often employ the ground fruits in generous amounts together with<span> </span>cumin, acting as a thickener in a mixture called<span> </span><i>dhana jeera</i>.<sup id="cite_ref-19" class="reference">[19]</sup><span> </span>Roasted coriander seeds, called<span> </span><i>dhana dal</i>, are eaten as a snack. They are the main ingredient of the two south Indian dishes<span> </span><i>sambhar</i><span> </span>and<span> </span><i>rasam</i>.</p> <p>Outside of Asia, coriander seed is used widely in the process for<span> </span>pickling<span> </span>vegetables. In Germany and South Africa (see<span> </span><i>boerewors</i>), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in<span> </span>rye<span> </span>bread (e.g.<span> </span>Borodinsky bread), as an alternative to<span> </span>caraway. The<span> </span>Zuni people<span> </span>of North America have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad.<sup id="cite_ref-20" class="reference">[20]</sup></p> <p>Coriander seeds are used in brewing certain styles of beer, particularly some Belgian<span> </span>wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African<span> </span>Boerewors, a spiced mixed-meat sausage.</p> <p>One preliminary study showed coriander<span> </span>essential oil<span> </span>to inhibit<span> </span>Gram-positive<span> </span>and<span> </span>Gram-negative bacteria, including<span> </span><i>Staphylococcus aureus</i>,<span> </span><i>Enterococcus faecalis, Pseudomonas aeruginosa,</i><span> </span>and<span> </span><i>Escherichia coli</i>.<sup id="cite_ref-21" class="reference">[21]</sup></p> <p>Coriander is listed as one of the original ingredients in the<span> </span>secret formula<span> </span>for<span> </span>Coca-Cola.<sup id="cite_ref-22" class="reference">[22]</sup></p> <h3><span class="mw-headline" id="Roots">Roots</span></h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="Coriander Seeds (Coriandrum Sativum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Coriander_roots.JPG/220px-Coriander_roots.JPG" width="220" height="148" class="thumbimage" title="Coriander Seeds (Coriandrum Sativum)" /> <div class="thumbcaption"> <div class="magnify"></div> Coriander roots</div> </div> </div> <p>Coriander<span> </span>roots<span> </span>have a deeper, more intense flavor than the leaves, and are used in a variety of Asian cuisines, especially in<span> </span>Thai dishes<span> </span>such as soups or<span> </span>curry pastes.</p> <h2><span class="mw-headline" id="Nutrition">Nutrition</span></h2> <table class="infobox nowrap"><caption>Coriander (cilantro) leaves, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>95 kJ (23 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>3.67 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.87</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.8 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.52 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.13 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein<span> </span>zeaxanthin</div> </th> <td> <div>42%</div> 337 μg <div> <div>36%</div> 3930 μg</div> <div>865 μg</div> </td> </tr> <tr> <th scope="row">Thiamine<span> </span><span>(B1)</span></th> <td> <div>6%</div> 0.067 mg</td> </tr> <tr> <th scope="row">Riboflavin<span> </span><span>(B2)</span></th> <td> <div>14%</div> 0.162 mg</td> </tr> <tr> <th scope="row">Niacin<span> </span><span>(B3)</span></th> <td> <div>7%</div> 1.114 mg</td> </tr> <tr> <th scope="row">Pantothenic acid<span> </span><span>(B5)</span></th> <td> <div>11%</div> 0.57 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>11%</div> 0.149 mg</td> </tr> <tr> <th scope="row">Folate<span> </span><span>(B9)</span></th> <td> <div>16%</div> 62 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>33%</div> 27 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>17%</div> 2.5 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>295%</div> 310 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>7%</div> 67 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>14%</div> 1.77 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>7%</div> 26 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>20%</div> 0.426 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>7%</div> 48 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>11%</div> 521 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>3%</div> 46 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>5%</div> 0.5 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>92.21 g</td> </tr> <tr> <td colspan="2"><hr /> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<span> </span><br /><span class="nowrap"><span>Source: USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Raw coriander leaves are 92% water, 4%<span> </span>carbohydrates, 2%<span> </span>protein, and less than 1%<span> </span>fat<span> </span>(table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100 gram reference amount, leaves are particularly rich in<span> </span>vitamin A,<span> </span>vitamin Cand<span> </span>vitamin K, with moderate content of<span> </span>dietary minerals<span> </span>(table). Although seeds generally have lower content of vitamins, they do provide significant amounts of<span> </span>dietary fiber,<span> </span>calcium,<span> </span>selenium,<span> </span>iron,<span> </span>magnesium<span> </span>and<span> </span>manganese.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h2><span class="mw-headline" id="Taste_and_smell">Taste and smell</span></h2> <p>The<span> </span>essential oil<span> </span>from coriander leaves and seeds contains mixed<span> </span>polyphenols<span> </span>and<span> </span>terpenes, including<span> </span>linalool<span> </span>as the major constituent accounting for the aroma and flavor of coriander.<sup id="cite_ref-24" class="reference">[24]</sup></p> <p>Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its taste and smell, characterizing it as soapy or rotten.<sup id="cite_ref-McGee_16-1" class="reference">[16]</sup><sup id="cite_ref-25" class="reference">[25]</sup><span> </span>Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.<sup id="cite_ref-26" class="reference">[26]</sup></p> <p>Studies have shown that 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to the perception of coriander have been found, the most common of which is a gene involved in sensing smells.<sup id="cite_ref-27" class="reference">[27]</sup><span> </span>The gene,<span> </span><i>OR6A2</i>, lies within a cluster of olfactory-receptor genes and encodes a receptor that is highly sensitive to<span> </span>aldehydechemicals. Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending<span> </span>unsaturated<span> </span>aldehydes and at the same time may be unable to detect the aromatic chemicals that others find pleasant.<sup id="cite_ref-28" class="reference">[28]</sup><span> </span>Association between its taste and several other genes, including a bitter-taste receptor, have also been found.<sup id="cite_ref-nature-soapy-taste_3-1" class="reference"></sup><sup id="cite_ref-29" class="reference"></sup></p> <h2><span class="mw-headline" id="Allergy">Allergy</span></h2> <p>Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other<span> </span>food allergies.<sup id="cite_ref-aip_30-0" class="reference">[30]</sup><span> </span>In one study, 32% of<span> </span>pin-prick<span> </span>tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including<span> </span>caraway,<span> </span>fennel, and<span> </span>celery.<sup id="cite_ref-aip_30-1" class="reference">[30]</sup><span> </span>The allergic symptoms may be minor or life-threatening.</p>
MHS 117 (2g)
Coriander Seeds (Coriandrum Sativum)
Herb Seeds Marjoram Sweet

Herb Seeds Marjoram Sweet...

Price €1.80 (SKU: MHS 137)
,
5/ 5
<h2><strong>Herb Seeds Marjoram Sweet (Origanum Majorana)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 200 seeds.</strong></span></h2> <div>Used in many Middle Eastern and Mediterranean dishes, this wonderfully fragrant herb has a sweet pine-citrus flavour. This easy to grow plant is often used in herb mixes, such as Herbes de Provence; and is often used in soup, and meat dishes. Perennial herb, flowrswhite height 20 - 40 cm, stems easy to root, lobular opposite, gray-green oval-shaped, whole-plant with a thick sweet drugs, can be rid of aphids, cook food and produced perfume, tea drinking can alleviate fatigue, request a sunny warm, well-ventillated environment and fertile, well drained planting medium.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">18-25 ° 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;">until it germinates </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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 137 (200 S)
Herb Seeds Marjoram Sweet
Valerian Seeds - medicinal plant (Valeriana officinalis) 2.05 - 1

Valerian Seeds - medicinal...

Price €2.05 (SKU: MHS 22)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Valerian Seeds - medicinal plant (Valeriana officinalis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 30 seeds.</strong></span></h2> <p>Valerian (Valeriana officinalis, Valerianaceae) is a hardy perennial flowering plant, with heads of sweetly scented pink or white flowers which bloom in the summer months. Valerian flower extracts were used as a perfume in the sixteenth century.</p> <p>Native to Europe and parts of Asia, valerian has been introduced into North America. It is consumed as food by the larvae of some Lepidoptera (butterflyand moth) species including Grey Pug.</p> <p>Other names used for this plant include garden valerian (to distinguish it from other Valeriana species), garden heliotrope (although not related toHeliotropium) and all-heal. Red valerian, often grown in gardens, is also sometimes referred to as "valerian", but is a different species (Centranthus ruber) from the same family and not very closely related.</p> <p>Valerian, in pharmacology and herbal medicine, is the name of an herb or dietary supplement prepared from roots of the plant, which, after maceration,trituration and dehydration processes, are packaged, usually into capsules. Based on its pharmacological mode of action, valerian root has been demonstrated to possess sedative and anxiolytic effects.[1] The amino acid valine is named after this plant.</p> <p><strong>History</strong></p> <p>Valerian has been used as a medicinal herb since at least the time of ancient Greece and Rome. Hippocrates described its properties, and Galen later prescribed it as a remedy for insomnia. In medieval Sweden, it was sometimes placed in the wedding clothes of the groom to ward off the "envy" of the elves.[2] In the sixteenth century the Anabaptist reformer Pilgram Marpeck prescribed valerian tea for a sick woman.[3]</p> <p><strong>Etymology</strong></p> <p>According to the Oxford English Dictionary (second edition 1989), valerian is derived from a Latin adjectival form of the personal name Valerius.</p> <p><strong>Mechanism of action</strong></p> <p>Because of valerian's historical use as a sedative, anticonvulsant, migraine treatment and pain reliever, most basic science research has been directed at the interaction of valerian constituents with the GABA neurotransmitter receptor system. These studies remain inconclusive and all require independent replication. The mechanism of action of valerian in general, and as a mild sedative in particular, remains unknown. Valerian extracts appear to have some affinity for the GABAA receptor, a class of receptors on which benzodiazepines are known to act.</p> <p>Valerian also contains isovalerate, which has been shown to be an inverse agonist for adenosine A1 receptor sites.[15] This action likely does not contribute to the herb's sedative effects, which would be expected from an agonist, rather than an inverse agonist, at this particular binding site. Hydrophilic extractions of the herb commonly sold over-the-counter, however, probably do not contain significant amounts of isovalerate (according to the paper cited previously).</p> <p><strong>Preparation</strong></p> <p>The chief constituent of valerian is a yellowish-green to brownish-yellow oil which is present in the dried root, varying from 0.5 to 2.0 percent, though an average yield rarely exceeds 0.8 percent. This variation in quantity is partly explained by location; a dry, stony soil, yields a root richer in oil than one that is moist and fertile.[16] The volatile oils that form the active ingredient are extremely pungent, somewhat reminiscent of well-matured cheese. Though some people remain partial to the earthy scent, some may find it to be unpleasant, comparing the odor to that of unwashed feet.[17] Valerian tea should not be prepared with boiling water, as this may drive off the lighter oils.</p> <p><strong>Medicinal use</strong></p> <p><strong>Insomnia</strong></p> <p>Valerian is used for insomnia and other disorders as an alternative to benzodiazepine drugs, and as a sedative for nervous tension, excitability, stress, and intestinal colic or cramps.</p> <p>In the United States, valerian is sold as a nutritional supplement. Therapeutic use has increased as dietary supplements have gained in popularity, especially after the Dietary Supplement Health and Education Act was passed in 1994. This law allowed the distribution of many agents as over-the-counter supplements and therefore allowed them to bypass the regulatory requirements of the Food and Drug Administration (FDA).</p> <p>A 2006 systematic review of research and meta-analysis concluded that "The available evidence suggests that valerian might improve sleep quality without producing side effects."[22] Valerian is used for sleeping disorders, restlessness, and anxiety, and as a muscle relaxant. Certain data suggests that valerian has an effect that is calming but doesn't cause sleepiness the following day.[citation needed] When used as a sleeping aid, valerian appears to be most effective on users who have difficulty falling asleep. Also noteworthy is that valerian has been shown to have positive results on users who wake up during the night.[23] Valerian often seems only to work when taken over longer periods (several weeks), though some users find that it takes effect immediately. Some studies have demonstrated that valerian extracts interact with GABA receptors. Valerian is also used traditionally to treat gastrointestinal pain and irritable bowel syndrome. However, long-term safety studies are absent.[citation needed]</p> <p>Valerian is sometimes recommended as a first-line treatment when risk-benefit analysis dictates. Valerian is often indicated as transition medication when discontinuing benzodiazepines.</p> <p>It has been recommended for epilepsy,[citation needed] but that is not supported by research (although valproic acid—an analog of one of valerian's constituents, valeric acid—is used as ananticonvulsant and mood-stabilizing drug). Valerian root generally does not lose effectiveness over time.</p> <p>One study found valerian tends to sedate the agitated person and stimulate the fatigued person, bringing about a balancing effect on the system.</p> <p><strong>Others</strong></p> <p>One study found valerian effective in controlling infantile rotaviral diarrhea.[25]</p> <p>In ayurveda, valerian is considered to work on the nervous, digestive, and respiratory systems as a stimulant, antispasmodic, stomachic, sedative, analeptic, carminative, and nervine. While it is used for various disorders of these systems, it is noted that excessively, it may dull the mind or cause severe conditions such as central paralysis, thus it is recommended to be used under the supervision of an ayurvedic doctor. Possibly because of its dulling effects, another herb is mainly used for nerve and mind disorders like insomnia: jatamamsi (Nardostachys jatamansi).[26]</p> <p><strong>Oral forms, usage and adverse effects</strong></p> <p><strong>Oral forms</strong></p> <p>Oral forms are available in both standardized and unstandardized forms. Standardized products may be preferable considering the wide variation of the chemicals in the dried root, as noted above. When standardized, it is done so as a percentage of valerenic acid or valeric acid.</p> <p><strong>Valerian's trade name is Valerin.</strong></p> <p><strong>Dosage</strong></p> <p>Dosage is difficult to determine due to the lack of standardization and variability in available forms. Typical dosages of the crude herb vary from 2–10 grams per day. Valerian root is nontoxic, but may cause side effects, such as giddiness and disorientation, when taken in large excessive doses.[citation needed]</p> <p><strong>Adverse effects</strong></p> <p>Few adverse events attributable to valerian have been reported.[18] Large doses may result in stomach ache, apathy, and a feeling of mental dullness or mild depression. Because of the herb'stranquilizer properties, it may cause dizziness or drowsiness, effects that should be considered before driving or operating heavy or hazardous equipment.[28]</p> <p>In rare cases, valerian may cause an allergic reaction, typically as a skin rash, hives, or difficulty breathing.[28]</p> <p>Because the compounds in valerian produce central nervous system depression, they should not be used with other depressants, such as alcohol, benzodiazepines, barbiturates, opiates, or antihistamine drugs.[29][30][31] Moreover, non-pregnant adult human hepatotoxicity has been associated with short-term use (i.e., a few days to several months) of herbal preparations containing valerian and Scutellaria (commonly called skullcap).[32] Withdrawal after long-term use in a male has also been associated with benzodiazepine-like withdrawal symptoms, resulting in cardiac complications and delirium.[33]</p> <p>The very limited animal and human data do not allow a conclusion as to the safety of valerian during pregnancy. Moreover, as a natural, unregulated product, the concentration, contents, and presence of contaminants in valerian preparations cannot be easily determined. Because of this uncertainty and the potential for cytotoxicity in the fetus and hepatotoxicity in the mother, the product should be avoided during pregnancy.[29][30]</p> <p><strong>Effect on cats, rats and slime mold</strong></p> <p>An unusual feature of valerian is that valerian root and leaves are a cat attractant similar to, and as safe as catnip. Valerian contains the cat attractant actinidine. Cat attractants might mimic the odor of cat urine,[citation needed] which is caused by 3-mercapto-3-methylbutan-1-ol (MMB).[citation needed] Anecdotal reports claim that valerian is also attractive to rats—so much so that it had been used to bait traps. Stories describe the Pied Piper of Hamelin using both his pipes and valerian to attract rats.[16] Research also shows that valerian root is the strongest chemo-attractant ofslime molds (Physarum polycephalum).</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <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;">0</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;">0</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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</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;">min. 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;">1-4 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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div><span style="color: #008000;"><em> </em></span></div> </td> </tr> </tbody> </table> </body> </html>
MHS 22
Valerian Seeds - medicinal plant (Valeriana officinalis) 2.05 - 1
Sage - Garden Sage Seeds 1.95 - 4

Garden Sage Seeds

Price €1.95 (SKU: VE 194 (1g))
,
5/ 5
<h2><strong>Sage - Garden Sage Seeds (Salvia officinalis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 120 (1g) seeds.</strong></span></h2> <p>Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "sage" is also used for a number of related and unrelated species.</p> <p><strong>Common names</strong></p> <p>Salvia officinalis has numerous common names. Some of the best known include sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. In Turkey, Salvia officinalis is widely known as adaçayı, meaning "island tea". In the Levant its called maramia.</p> <p>Taxonomy</p> <div>Salvia officinalis was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World for its food and healing properties, and was often described in old herbals for the many miraculous properties attributed to it.[1] The specific epithet, officinalis, refers to the plant's medicinal use—the officina was the traditional storeroom of a monastery where herbs and medicines were stored.[2] S. officinalis has been classified under many other scientific names over the years, including six different names since 1940 alone.</div> <div>Description</div> <div>Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations.[1]</div> <div>History</div> <div>Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. The Romans likely introduced it to Europe from Egypt as a medicinal herb.[4] Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens.[4] Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailments—he went back to the Greek root for the name and called it lelifagus.[5]</div> <div>The plant had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value.[6] It was sometimes called S. salvatrix (sage the savior), and was one of the ingredients of Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. Dioscorides, Pliny, and Galen all recommended sage as a diuretic, hemostatic, emmenagogue, and tonic.</div> <div>Uses</div> <div>Common sage is grown in parts of Europe for distillation of an essential oil, though other species, such as Salvia fruticosa may also be harvested and distilled with it.</div> <div>In Britain sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme (as in the folk song "Scarborough Fair"). It has a savoury, slightly peppery flavor. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and available herbs in French cuisine, sage never found favour there.</div> <div>Salvia and "sage" are derived from the Latin salvere (to save), referring to the healing properties long attributed to the various Salvia species.[5] It has been recommended at one time or another for virtually every ailment by various herbals. Modern evidence shows possible uses as an antisweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic.[7] In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease.[8]</div> <div>The strongest active constituents of sage are within its essential oil, which contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, cornsole, cornsolic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic substances.</div> <div>Investigations have taken place into using sage as a treatment for Alzheimer's disease patients. Sage leaf extract may be effective and safe in the treatment of hyperlipidemia.</div> <div>Cultivars</div> <div>In favourable conditions in the garden, S. officinalis can grow to a substantial size (1 square metre or more), but a number of cultivars are more compact. As such they are valued as small ornamental flowering shrubs, rather than for their herbal properties. Some provide low ground cover, especially in sunny dry environments. Like many herbs they can be killed by a cold wet winter, especially if the soil is not well drained. But they are easily propagated from summer cuttings, and some cultivars are produced from seeds.</div> <div>Named cultivars include:</div> <div>'Alba', a white-flowered cultivar</div> <div>'Aurea', golden sage</div> <div>'Berggarten', a cultivar with large leaves, which rarely blooms, extending the useful life of the leaves</div> <div>'Extrakta', has leaves with higher oil concentrations</div> <div>'Icterina', a cultivar with yellow-green variegated leaves</div> <div>'Lavandulaefolia', a small leaved cultivar</div> <div>'Purpurascens' ('Purpurea'), a purple-leafed cultivar</div> <div>'Tricolor', a cultivar with white, yellow and green variegated leaves</div> <div>'Icterina'[13] and 'Purpurascens'[14] have gained the Royal Horticultural Society's Award of Garden Merit. <table style="width: 500px;" border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p align="center"><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">10-15°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">10 - 45 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"><span style="color: #008000;">&nbsp;</span></td> <td valign="top"> <p align="center"><br><span style="color: #008000;"> <em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 194 (1g)
Sage - Garden Sage Seeds 1.95 - 4
Rosemary Seeds (Rosmarinus officinalis) 2.5 - 5

Rosemary Seeds (Rosmarinus...

Price €2.50 (SKU: MHS 25)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Rosemary Seeds (Rosmarinus officinalis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <div>Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea", because in many locations, it needs no water other than the humidity carried by the sea breeze to live. The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower".</div> <div>Rosemary is used as a decorative plant in gardens and has many culinary and medical uses. The plant is said to improve the memory. The leaves are used to flavor various foods, such as stuffings and roast meats.</div> <div><strong>Taxonomy</strong></div> <div>Rosmarinus officinalis is one of 2-4 species in the genus Rosmarinus'.[4] The other species most often recognized is the closely related, Rosmarinus eriocalyx, of the Maghreb of Africa and Iberia. The genus was named by the 18th-century naturalist and founding taxonomist Carolus Linnaeus.</div> <div><strong>Description</strong></div> <p>Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods.[5] Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.</p> <div><strong>Mythology</strong></div> <div>According to legend, it was draped around the Greek goddess Aphrodite when she rose from the sea, born of Ouranos's semen. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary'.</div> <div><strong>Usage</strong></div> <div><strong><span style="font-size: 11px; line-height: 1.5em;">Cultivation</span></strong></div> <div>Since it is attractive and drought tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots. The groundcover cultivars spread widely, with a dense and durable texture.</div> <div>Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.</div> <div><strong>Culinary use</strong></div> <div>The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium and vitamin B6, 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.</div> <div><strong>Fragrance</strong></div> <div> <div>Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.</div> <div><strong>Traditional medicine</strong></div> <div>Hungary water was first prepared for the Queen of Hungary Elisabeth of Poland to " ... renovate vitality of paralyzed limbs ... " and to treat gout. It was used externally and prepared by mixing fresh rosemary tops into spirits of wine. Don Quixote (Part One, Chapter XVII) mixes it in his recipe of the miraculous balm of Fierabras.</div> <div>Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead. In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance." (Hamlet, iv. 5.) A modern study lends some credence to this reputation. When the smell of rosemary was pumped into cubicles where people were working, they showed improved memory, though with slower recall.</div> <div>Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid. Other chemical compounds include camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. Rosemary antioxidants levels are closely related to soil moisture content.</div> <div><strong>Folklore and customs</strong></div> <div>In the Middle Ages, rosemary was associated with wedding ceremonies. The bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary, and from this association with weddings, rosemary evolved into a love charm. Newlywed couples would plant a branch of rosemary on their wedding day. If the branch grew, it was a good omen for the union and family. In ‘A Modern Herbal’, Mrs Grieves says, “A rosemary branch, richly gilded and tied with silken ribands of all colours, was also presented to wedding guests, as a symbol of love and loyalty.” If a young person would tap another with a rosemary sprig and if the sprig contained an open flower, it was said that the couple would fall in love.</div> <div>Rosemary was used as a divinatory herb. Several herbs were grown in pots and assigned the name of a potential lover. They were left to grow and the plant that grew the strongest and fastest gave the answer. Rosemary was stuffed into poppets (cloth dolls) to attract a lover or attract curative vibrations for illness. It was believed that placing a sprig of rosemary under a pillow before sleep would repel nightmares, and if placed outside the home it would repel witches. Somehow, the use of rosemary in the garden to repel witches turned into signification that the woman ruled the household in homes and gardens where rosemary grew abundantly. By the 16th century, men were known to rip up rosemary bushes to show that they, not their wives, ruled the roost.</div> <div>In Australia, sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance; the herb grows wild on the Gallipoli Peninsula. <table style="width: 500px;" cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p align="center"><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">20-22 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">21 – 35 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"><span style="color: #008000;"> </span></td> <td valign="top"> <p align="center"><br /><span style="color: #008000;"> <em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>
MHS 25 (10 S)
Rosemary Seeds (Rosmarinus officinalis) 2.5 - 5
Red Brunswick Onion Seeds  - 2

Red Brunswick Onion Seeds

Price €1.95 (SKU: MHS 145)
,
5/ 5
<h2><strong>Red Brunswick Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 100 seeds.</strong></span></h2> <p>Red Brunswick is late maturing semi-flat bulbs of dark red. They are overall, medium to large in size with excellent mild but pungent flavor. They are very decorative when sliced across the bulb to reveal which and red rings, so are ideal fresh in salads or cooked with pasta.</p> <p>One of the most popular crops for the gardener, onions are a huge must for any allotment holder or for the gardener who has their own little vegetable garden at home, as they are so versatile and can be used for a variety of different things.</p>
MHS 145 (100 S)
Red Brunswick Onion Seeds  - 2