5/ 5

<h2><strong>Green Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavor of masala chai. In Iran, cardamom is used to flavor coffee and tea. In Turkey, it is used to flavor the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.<br><br></p> <h2 style="color: #222222; font-size: 2.75rem;">How to Germinate Cardamom</h2> <ol style="color: #222222; font-size: 16px;"> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-1"> <p style="font-size: 1rem;">Wash the seeds in lukewarm water to remove the mucilage. Allow the seeds to dry in the shade.</p> </div> </li> <li> <div class="section-2"> <p style="font-size: 1rem;">Put the cardamom seeds in a glass jar, and then put the glass jar in a tray full of cold tap water from your sink. The water should come halfway up the sides of the jar. Let the jar sit in the water for a few minutes until the glass feels cool to the touch.</p> </div> </li> </ol> </ol> <div id="LEAF-SMARTASSET-CAPTIVATE" class="sa-captivate-box"> <div></div> </div> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-3"> <p style="font-size: 1rem;">Pour a 2.5 percent nitric acid solution over the cardamom seeds in the jar slowly. Coat all surfaces of the seeds. Stir the seeds with a spoon. After two minutes of stirring, drain the nitric acid solution from the jar with a strainer.</p> </div> </li> <li> <div class="section-4"> <p style="font-size: 1rem;">Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. This scarification breaks the hard coats of the cardamom seeds.</p> </div> </li> <li> <div class="section-5"> <p style="font-size: 1rem;">Select a site in the garden for the cardamom seeds. Cardamom prefers moist soil that seldom dries out. It thrives in filtered shade.</p> </div> </li> <li> <div class="section-6"> <p style="font-size: 1rem;">Plant cardamom seeds directly in the garden after the danger of frost passes. Sow the cardamom seeds about 1/2 to 1 inch apart on top of the soil. Make rows 4 to 6 feet apart.</p> </div> </li> <li> <div class="section-7"> <p style="font-size: 1rem;">Cover the cardamom seeds with a thin layer of soil. Spread a thin layer of twigs over the seed bed. Cover the twigs with straw or grass. Water deeply until the soil feels moist.</p> </div> </li> <li> <div class="section-8"> <p style="font-size: 1rem;">Watch for germination. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. When germination occurs, remove most of the mulch, leaving only a thin layer around the seedlings. Provide overhead shade to protect seedlings from bright sun.</p> </div> </li> </ol><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 57 G (5 S)

5/ 5

<h2><strong>Black Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.</p> <h2 style="color: #222222; font-size: 2.75rem;">How to Germinate Cardamom</h2> <ol style="color: #222222; font-size: 16px;"> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-1"> <p style="font-size: 1rem;">Wash the seeds in lukewarm water to remove the mucilage. Allow the seeds to dry in the shade.</p> </div> </li> <li> <div class="section-2"> <p style="font-size: 1rem;">Put the cardamom seeds in a glass jar, and then put the glass jar in a tray full of cold tap water from your sink. The water should come halfway up the sides of the jar. Let the jar sit in the water for a few minutes until the glass feels cool to the touch.</p> </div> </li> </ol> </ol> <div id="LEAF-SMARTASSET-CAPTIVATE" class="sa-captivate-box"> <div></div> </div> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-3"> <p style="font-size: 1rem;">Pour a 2.5 percent nitric acid solution over the cardamom seeds in the jar slowly. Coat all surfaces of the seeds. Stir the seeds with a spoon. After two minutes of stirring, drain the nitric acid solution from the jar with a strainer.</p> </div> </li> <li> <div class="section-4"> <p style="font-size: 1rem;">Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. This scarification breaks the hard coats of the cardamom seeds.</p> </div> </li> <li> <div class="section-5"> <p style="font-size: 1rem;">Select a site in the garden for the cardamom seeds. Cardamom prefers moist soil that seldom dries out. It thrives in filtered shade.</p> </div> </li> <li> <div class="section-6"> <p style="font-size: 1rem;">Plant cardamom seeds directly in the garden after the danger of frost passes. Sow the cardamom seeds about 1/2 to 1 inch apart on top of the soil. Make rows 4 to 6 feet apart.</p> </div> </li> <li> <div class="section-7"> <p style="font-size: 1rem;">Cover the cardamom seeds with a thin layer of soil. Spread a thin layer of twigs over the seed bed. Cover the twigs with straw or grass. Water deeply until the soil feels moist.</p> </div> </li> <li> <div class="section-8"> <p style="font-size: 1rem;" class="">Watch for germination. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. When germination occurs, remove most of the mulch, leaving only a thin layer around the seedlings. Provide overhead shade to protect seedlings from bright sun.</p> </div> </li> </ol><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 57 B

5/ 5

<div> <h2><strong>Dwarf tomato seeds Evita</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 5 seeds.</strong></span></h2> </div> <div></div> <div> <p>The heart tomato Evita (Solanum lycopersicum) produces small fruits that taste sweet, intense and can be harvested as early as July. For the optimal growth of the heart tomato Evita, a sunny location and permeable, nutrient-rich soil are required.</p> <p class="">USE</p> </div> <div> <p>Fresh consumption, cooking, salad, sauce / dip, soup / stew</p> <p>GROWTH</p> </div> <div> <p>Upright. Rapidly growing.</p> <p>FRUIT</p> </div> <div> <p>The bright red, small fruits have a sweet, intense taste. Ripening time from July. The fruits are round, pod-shaped.</p> <p>LOCATION</p> </div> <div> <p>Preferred location in a sunny location.</p> <p>GROUND</p> </div> <div> <p>Preferred soil rich in humus.</p> <p>WATER</p> </div> <div> <p>Water regularly and let the soil dry off in the meantime.</p> <p>MAINTENANCE</p> </div> <div> <p>It is advisable to draw irrigation ditches between the rows, because many types of vegetables should not be watered from above. In addition: Regular weeding prevents weeds from robbing the vegetables of their strength.</p> <p>PLANT PARTNERS</p> </div> <div> <p>Good planting partners: basil, nasturtium, curly parsley, peppermint, marigold, marigold, real woodruff, zinnia.</p> <p>PLANTING TIME</p> </div> <div> <p>Planting: spring to summer.</p> <p>SOWING TIME</p> </div> <div>Sow outdoors in May.</div> <div>Cover seeds 0.5 - 1 cm with soil. Germination takes place within 6-10 days at 15 ° C soil temperature.</div> <div></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 37 (5 S)

5/ 5

<h2><strong>Giant Armenian reticulate Cucumber Melon seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> Armenian reticulate cucumber is a variety that is very difficult to find. The fruits are up to 50 cm long, dark green with a mesh, and can reach a weight of 3 kg.<br /><br />The plant produces good yields of 40-50 cm long thick dark green cucumbers. Best to harvest the fruits when is 30 cm long. This is one of the biggest cucumbers on the market. It is an excellent and perfect cucumber for salads and gourmet dishes. It has a crisp mild flavor and is easy to digest. The fruits are ready for harvest in 50 days. <br /><br />Impress your neighbors and grow a giant cucumber in your home garden! <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 30 (10 S)

5/ 5

<h2><strong>Giant F1 bell pepper seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 10 seeds.</strong></span></h2> A hybrid type of bell pepper, the fruits are sweet, dark green in color, weighing up to 450 grams. In the mature stage, the fruits are dark red. Peppers are equally suitable for growing in the open field and in greenhouses. It gives extremely high yields and the fruits can be picked well when they are green and red.<br /><strong>Extremely disease-resistant!</strong> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PP 64 (10 S)

5/ 5

<h2><strong>Bianca di Maggio Onion Seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 50 seeds.</strong></span></h2> This antique Italian classic variety has flattened disk-shaped bulbs with a mild sweet flavor. this white onion is very sweet and mild, used in Italy for pickling, roasting, grilling, and salads. It has a storage life of up to three months. <br /><br />These delicious, white onions command a high price at specialty markets. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 165 (50 S)

5/ 5

<h2><strong>Eagle Heart Siberian Tomato Seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 10 seeds.</strong></span></h2> Eagle Heart Siberian Tomato is a uniquely colored oxheart that is a sight to see.<br>Mid-season, high-yielding, large-fruited grade of amateur selection. 300g tomato fruits of the beautiful extended heart-shaped form, a pink and crimson color, with gentle sweet pulp. This is a very meaty and smooth tomato that is sweet and delicious.&nbsp;<br><br>Dense, not watery, steady against cracking. The plant is powerful, very resistant to diseases and adverse weather conditions. It is suitable for open fields and greenhouses.<br>80 Days.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 80 (10)

5/ 5

<h2><strong>Mexican Marigold, Huacatay Seeds (Tagetes minuta)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Nematocidal Marigold, Mexican Marigold, Huacatay. Annual.&nbsp; 105 to 120 days to maturity.&nbsp; This is the tallest of marigolds I have grown, reaching as high as 10 feet, and also has the smallest flowers. The herb is an important medicinal, used in Mexico as a tea of the dried leaves and flowers for treating the common cold. It contains thiophenes which have proven antiviral effect. Probably also an important herb for treating influenza. The dried leaves are alse used as an aromatic and harmless tea, and as a culinary spice. The herb also attracts myriads of beneficial insects, although it does take 105 to 120 days to reach maturity. The roots of this plant secrete thiophenes into the soil, compounds that repel pathogenic nematodes--it is very effective and very famous for doing this. A great companion plant for most vegetables, Marigold is not a good companion plant for legumes.&nbsp; Main source of essential oil of tagates, used extensively in the perfume industry.&nbsp; Mexican marigold prefers regular garden soil and a full sun exposure, little water.</p> <h2>WIKIPEDIA:</h2> <p>Tagetes minuta has numerous local names that vary by region, most commonly found in the literature as, chinchilla, chiquilla, chilca, zuico, suico, or the Spanish term anisillo. &nbsp;Other names include muster John Henry, southern marigold, stinking roger wild marigold, or black mint, is a tall upright marigold plant from the genus Tagetes, with small flowers, native to the southern half of South America. Since Spanish colonization, it has been introduced around the world, and has become naturalized in Europe, Asia, Australasia, North America, and Africa.</p> <p>It is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia. It is called by the Quechua terms wakatay in Peru[7] or wakataya in Bolivia.[8] It is commonly sold in Latin grocery stores in a bottled, paste format as black mint paste.</p> <p><strong>Uses</strong></p> <p>The New World peoples have been using Tagetes minuta as a flavorful beverage, a medicinal tea, and a condiment since pre-contact times.</p> <p>The leaves when dried may be used as a seasoning.</p> <p>Wakatay paste is used to make the popular Peruvian potato dish called ocopa''.</p> <p>For some time people have used it as a flavorful herbal tea for medical benefits such as a remedy for the colds, respiratory inflammations, or stomach problems.</p> <p>It can be used to produce an organic dye (known as Tamidye or TAMI dye) which was developed at Moi University in Kenya under the direction of R. K. Mibey.</p> <p>Plants are harvested and "marigold oil" extracted for use in the perfume, tobacco, and soft drink industry.</p> <p><strong>Toxicity</strong></p> <p>The oils contained in the oil glands that are found throughout the above ground portions of the plant may cause irritation to the skin and in some cases are said to cause photodermatitis.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 79

5/ 5

<h2><strong>Queen Of The Night Tomato Seeds</strong></h2> <h2><span style="color: #f80000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> Königin der Nacht - Queen Of The Night is a recent blue variety from the Rhine area, Germany. What we know for sure is that this new variety comes from Germany from the Rhine area and further information is unknown.<br><br>The round red-orange striped fruits with very strong blue-black influences on the upper half from anthocyanin. The more the fruits are exposed to sunlight, the stronger this antioxidant (the same as blueberries) the more the fruits will turn blue/black.<br><br>Dens flesh but very juicy with a strong tomato flavor.<br><br>Medium sized indeterminate growing plants of about 1.5 m to 1.75 m with high yields reasonably early in the season, yet for a blue variety.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 123 (10 S)

5/ 5

<h2><strong>Campari tomato seeds</strong></h2> <h2 class=""><span style="color: #ff0a0a;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <div>Campari is a type of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep black-red and larger than a cherry tomato, but smaller and rounder than a plum tomato. They are often sold as "tomato-on-the-vine" (TOV) in supermarkets, a category of tomato that has become increasingly popular over the years. Campari tomatoes can be produced from different varieties with similar characteristics, the standard being Mountain Magic. As a hybrid, the seeds cost around $150,000 per pound.</div> <div></div> <div>The company Mastronardi Produce registered the term "Campari" as a United States trademark for its tomatoes in 2003; however, the trademark was challenged in 2006 based on claims that "Campari" is actually the general name for the tomato variety bred in the 1990s by the Dutch company Enza Zaden.</div> <div></div> <div>Characteristics</div> <div>A typical Campari cultivar is globe-shaped, with regular leaves, and exhibits resistance to the tobacco mosaic virus. The plant grows 6–8 feet (1.8–2.4 m) and matures in 70–80 days.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 124 (10 S)

5/ 5

<h2 class=""><strong>Armenian Snake Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> Introduced from Armenia to Italy in the the1400s, this attractive crisp cucumber stays sweet even when the fruit is large.<br><br>Thin-skinned and dense flesh these cucumbers have few seeds and a pleasantly mild flavor. Actually, melon with a taste like a cucumber is burpless and easy to digest. Like the English cucumber, it doesn't need to be peeled or seeded.<br>It grows equally well on the ground or on a trellis. The fruit grows approximately 72-90 cm (30-36")<br><br>Jajik is a traditional Armenian dish that commonly uses Armenian cucumbers and is passed down from generation to generation. This side dish is made with cucumbers, yogurt, and garlic or mint and is often consumed in the summer to combat the hot temperatures outside. It is typically served with pita chips or flatbread and also pairs well with chicken and rice.<br><br>Grow notes:<br><br>Adaptable to most good garden soils that are well-drained in a sunny position; provide adequate food and water.<br><br>Tropical: Spring &amp; Autumn<br>Temperate: Spring &amp; Summer.<br>Cool climate: Late Spring &amp; Summer<br><br>Plant space: 30cm<br>Row Space: 100 cm<br>Maturity: 6-8 weeks <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 1 (10 S)

5/ 5

<h2><strong>Giant Watermelon Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 40+ (2g) seeds.</strong></span></h2> A very productive variety producing large melons weight up to 150 kg. The fruit has very sweet flesh that is brilliant red. Good disease resistance.<br><br>Our selected and tested seeds produce oblong watermelons with light green streaks, with a delicious and very sweet taste and a jaw-dropping size, even from the Guinness Book of Records. The weight, if grown carefully, can exceed 130 kilograms.<br><br>Giant watermelons need warm, moist, well-drained soil. It should be remembered to place the plants at least two meters from each other by virtue of the size that the Giant Watermelon can reach.&nbsp;<br><br>Choose an always sunny place in the garden, for the best results.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 117 G (2g)

5/ 5

<h2><strong>Tomatillo Queen of Malinalco seeds (Phylasis ixocarpa)</strong></h2> <h2><span style="color: #fe0000;" class=""><strong>Price for Package of 10 seeds.&nbsp;</strong></span></h2> An old and very rare variety from the town of Malinalco in southwestern Mexico. The tomatillo is also known as Mexican husk tomato. It is not a tomato like a name suggests, but it is closely related to the pineapple cherry. Like other Tomatillos, the plant has a bushy habit and height of 180 - 200 cm.<br><br>The fruits of the tomatillo are surrounded by a thin Chinese lantern-shaped membrane. This membrane starts out green and turns brown, almost transparent when the fruits are ripe. These fruits ripen from green to light yellow. This tomatillo is larger and sweeter than other tomatillo varieties.&nbsp;<br><br>The taste is an exotic combination of sweet and sour. The shape of this Queen of Malinalco is round and elongated to tapered. The flesh is nice and sweet and juicy. Tomatillos can be used in salads, salsas, and exotic fruit desserts and are also made into compotes.<br><br>Furthermore, chili sauce (Salsa Verde) is made with tomatillos and chilies. Give this plant firm support. Harvesting is possible from August when the lantern becomes translucent and the berry turns yellow. Ripe fruits fall off the plant regularly. Nonhardy annual.&nbsp;<br><br>Sowing in March, transplanting from April at stable temperatures. Ready in a little over two months after transplantation, they are large in size. In particular, this variety is among the sweetest of the species, with an exceptional citrus aftertaste. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 167 (5 S)

5/ 5

<h2 class=""><strong>Mizuna Red Japenese Mustard Seeds</strong></h2> <h2><span style="color: #fe0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> 'Mizuna' has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019. It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil, and has a pH of 6.5-7.0. It can be grown as a microgreen, or for its leaves with a 20cm spacing.<br><br>The mizuna is native to the maritime areas of northern China, Korea, and Japan. It is also one of the plants called "Kyo-Yasai", those whose excellent flavor explained that they were traditionally cultivated for the emperor in the former imperial city, around Kyoto. Mizuna, introduced after World War II in the United States and then in Europe, quickly established itself there.<br><br>It is a hardy, biennial plant. It offers a yellow flowering (small flowers with 4 petals like all those of the representatives of the Brassicaceae family) the year following that of its sowing. In the first year, the mizuna develops a dense rosette, 15 to 25 cm high, with numerous elongated, finely cut, light green leaves. This cabbage can evoke both curly chicory and a tuft of dandelion. The foliage of the mizuna is crunchy and has a slightly peppery flavor. This certainly explains the nickname "Japanese mustard" which sometimes designates this cabbage.<br><br>Culinary uses of mizuna<br>Mizuna is of course used in salads or, finely chopped, it can be quickly returned to a wok or slipped into soups and stews.<br><br>For example, sliced ​​leaves can be quickly pan-fried and served with shrimp and pasta. To test: sprinkle the dish with coconut milk, sprinkle it with roasted peanuts.<br><br>Mizuna can also be cooked in poultry or beef broth. Or be prepared as a pesto as you do with arugula.<br><br>Mizuna is the basis of a popular Kyoto culinary specialty: Japanese duck and mizuna fondue.<br><br>Another “Kyo Yasai” vegetable, komatsuna is widely consumed in Japanese restaurants and in Korean cuisine. It is traditionally prepared there in namuru: a sauce made from sesame oil and kochujan (a slightly sweet and fermented chili paste).<br><br>Mizuna sowing<br>&nbsp;<br>Mizuna is undemanding: if it prefers soils that remain cool but well-drained, it can grow in any good garden soil. Choose a sunny location.<br><br>Hardy (it resists temperatures down to -12 ° C), it is however sensitive to heat which can cause its rise to seeds prematurely. Also, although it can be sown in place as early as May, prefer to grow it in late summer (late August) for a winter harvest.<br><br>Mizuna is sown in open ground nurseries or in place. The plants are thinned and transplanted when they have 4 leaves, spacing them 20 cm.<br><br>Rustic, healthy, and vigorous, this vegetable requires almost no maintenance: neither fertilization nor treatment. Grown in autumn and winter, it also does not require watering. You just have to take care to protect your rosettes under a wintering sail if the outside temperatures become very low and persist for several days.<br><br>Mizuna can be harvested 6 weeks after sowing.<br><br>Common name: Mizuna<br>Latin name: Brassica rapa var japonica<br>Family: Brassicaceae<br>Vegetation: Biennial<br>Mature height: 0.15 to 0.30 m<br>Soil type: Clayey soil Limestone soil Sandy soil Humus <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 76 (10 S)

5/ 5

<h2 class=""><strong>Japan Densuke Watermelon seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2> <strong>The Worlds Most Expensive Watermelon Fetches Up To $4500!</strong><br>$4500 for a watermelon?!&nbsp;<br>Densuke Watermelons are like the luxury car in the watermelon world. Grown on the island of Hokkaido in Japan and their numbers are limited every year! Densuke Watermelons are the world's most expensive watermelons!<br><br>Densuke watermelons grow in Hokkaido in Japan. The rind on the watermelon is visibly darker and the flesh is known to be much sweeter than the regular watermelons sold elsewhere.<br><br>Experts say that the quality in sweetness and taste is much higher than the other melons in the market and the texture is crunchier. The melons are also limited in numbers which put them in high demand, and high price. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 123 (5 S)