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Sacred Lotus Seeds mixed colors (Nelumbo nucifera)

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Out of the two seeds, one germinated and the other one was dead and floatin...

Riikka H on 07/03/2024

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Ayurveda Plant

Medicinal or spice plant

Gotu kola Seeds (Centella...

€2.45 (SKU: MHS 78)

Seeds Gallery EU,

5/ 5

<h2>Gotu kola Seeds (Centella asiatica)</h2> <h2>Price for Package of 20 seeds.</h2> Centella asiatica, commonly known as Gotu kola, kodavan, Indian pennywort and Asiatic pennywort, is a herbaceous, perennial plant in the flowering plant family Apiaceae.[2] It is native to the wetlands in Asia. It is used as a culinary vegetable and as a medicinal herb. <h2 style="color: #000000; font-size: 1.5em;">Description</h2> Centella grows in temperate and tropical swampy areas in many regions of the world.[2] The stems are slender, creeping stolons, green to reddish-green in color, connecting plants to each other.[2] It has long-stalked, green, rounded apices which have smooth texture with palmately netted veins.[2] The leaves are borne on pericladial petioles,[clarification needed] around 2 cm (0.79 in). The rootstock consists of rhizomes, growing vertically down. They are creamish in color and covered with root hairs.[2] The flowers are white or crimson in color, born in small, rounded bunches (umbels) near the surface of the soil.[2] Each flower is partly enclosed in two green bracts. The hermaphrodite flowers are minute in size, less than 3 mm (0.12 in), with five to six corolla lobes per flower. Each flower bears five stamens and two styles. The fruit are densely reticulate, distinguishing it from species of Hydrocotyle which have smooth, ribbed or warty fruit.[4] The crop matures in three months, and the whole plant, including the roots, is harvested manually. It is a highly invasive plant, rated as "high risk".[2] Centella has numerous common names in its regions of distribution.[2] <h2 style="color: #000000; font-size: 1.5em;">Habitat</h2> Centella asiatica is indigenous to the Indian subcontinent, Southeast Asia, and wetland regions of the Southeastern US.[5][6] Because the plant is aquatic, it is especially sensitive to biological and chemical pollutants in the water, which may be absorbed into the plant. It can be cultivated in drier soils as long as they are watered regularly enough (such as in a home garden arrangement).[citation needed] <h2 style="color: #000000; font-size: 1.5em;">Chemistry</h2> Centella contains pentacyclic triterpenoids, including asiaticoside, brahmoside, asiatic acid, and brahmic acid (madecassic acid). Other constituents include centellose, centelloside, and madecassoside.[7][8][9] Culinary use In Burmese cuisine, raw pennywort is used as the main constituent in a salad mixed with onions, crushed peanuts, bean powder and seasoned with lime juice and fish sauce. Centella is used as a leafy green in Sri Lankan cuisine, being the predominantly locally available leafy green, where it is called gotu kola. It is most often prepared as malluma, a traditional accompaniment to rice and vegetarian dishes, such as dal, and jackfruit or pumpkin curry. It is considered nutritious. In addition to finely chopped gotu kola plants, the gotu kola malluma may be eaten with grated coconut, diced shallots, lime (or lemon) juice, and sea salt. Additional ingredients are finely chopped green chilis, chili powder, turmeric powder, or chopped carrots. The Centella fruit-bearing structures are discarded from the gotu kola malluma due to their intense bitter taste. A variation of porridge known as kola kenda is also made with gotu kola in Sri Lanka. Gotu kola kenda is made with well-boiled red rice with some extra liquid, coconut milk first extract, and gotu kola purée. The porridge is accompanied with jaggery for sweetness. Centella leaves are also used in modern sweet pennywort drinks and herbal teas. In addition the leaves are served stir-fried whole in coconut oil, or cooked in coconut milk with garlic or dhal. In Indonesia, the leaves are used for sambai oi peuga-ga, an Aceh type of salad, and is also mixed into asinan in Bogor. In Cambodia, Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads or cold rolls. In Bangkok, vendors in the Chatuchak Weekend Market sell it alongside coconut, roselle, chrysanthemum, orange and other health drinks. In Malay cuisine it is known as pegaga, and the leaves of this plant are used for ulam, a type of vegetable salad.[2] C. asiatica is widely used in various Indian regional cuisines. In Bangladesh Centella is called Thankuni Pata and used in various dishes, one of the most appetising of which is the pakora-like snack called Thankuni Patar Bora; made of mashed Centella, lentils, julienne-ed onion and green chilli.[citation needed] <h2 style="font-size: 1.5em;">Traditional medicine</h2> In traditional medicine, C. asiatica has been used to treat various disorders and minor wounds,[2] although clinical efficacy and safety have not been scientifically confirmed.[10] Contact dermatitis and skin irritation can result from topical application.[10] Drowsiness may occur after consuming it.[10] The herb may have adverse effects on liver function when used over many months.[10][11] <h2 style="font-size: 1.5em;">Agriculture</h2> In the context of phytoremediation, C. asiatica is a potential phytoextraction tool owing to its ability to take up and translocate metals from root to shoot when grown in soils contaminated by heavy metals. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 78

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Corn Osmak seeds (eight rows)

€1.45 (SKU: VE 237)

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Japanese snake gourd seeds...

€2.45 (SKU: VG 32)

Seeds Gallery EU,

5/ 5

<h2>Japanese snake gourd seeds (Trichosanthes pilosa)</h2> <h2>Price for Package of 5 seeds.</h2> A climbing plant in the pumpkin family with thin shoots, lobed leaves, and white flowers with frilly edges, followed by round, bright red fruits that hold seeds coated in slimy black mucus. Trichosanthes pilosa is widespread from the Himalayas to tropical eastern Asia to 1300 m. The roasted seeds are a popular snack in parts of Asia. Japanese snake gourd is a perennial, climbing plant producing stems that can sprawl over the ground or climb into other plants for support, attaching themselves by means of tendrils. The plant is cultivated, especially in China, for its edible fruit and root, and also for traditional medicinal purposes Cultivation Details Requires rich well-drained soil and plenty of moisture in the growing season. Edible Uses An edible starch is obtained from the root. The immature fruit is preserved in salt. The mature fruit is about 7cm long. Medicinal Yields the protein hetero-trichosanthin, with 1.7 times the abortifacient activity of trichosanthin from the related species T. Kirilowii. Diuretic The root is anodyne, antiphlogistic, blood purifier, depurative, febrifuge, and resolvent. It is used as a poultice or made into a decoction to treat abscesses, boils, fevers, sore throats, etc. The fruit is used to treat coughs, diabetes, jaundice, etc. Other Uses The dried fruit is rich in saponins and is used as a soap substitute. An industrial starch is obtained from the root. Propagation Seed - sow March in pots in a warm greenhouse in rich soil. Sow 2 - 3 seeds per pot and thin to the strongest plant. Grow them on fast and plant out after the last expected frosts. Give some protection, such as a frame or cloche, until the plants are growing away well.

VG 32 (5 S)

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Giant plant (with giant fruits)

Plant resistant to cold and frost

Lebanese spinach seeds...

€2.15 (SKU: VE 180)

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Lemongrass Seeds...

€1.55 (SKU: MHS 72)

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MHS 72 20S

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Spelt Seeds (Triticum spelta)

€2.15 (SKU: MHS 89)

Seeds Gallery EU,

5/ 5

<h2>Spelt Seeds (Triticum spelta)</h2> <h2>Price for a Package of 30 (1g) seeds.</h2> Before sowing, remove the seed coat. Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relict crop in Central Europe and northern Spain, and it has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Like common wheat, it is a hexaploid wheat, which means it has six sets of chromosomes. <h2>History</h2> In Greek mythology spelt (ζειά [zeiá] in Greek) was a gift to the Greeks from the goddess Demeter.[6] The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the most abundant and best-documented archaeological evidence of spelt is in Europe.[7] Remains of spelt have been found in some later Neolithic sites (2500–1700 BC) in Central Europe.[7][8] During the Bronze Age, spelt spread widely in central Europe. In the Iron Age (750–15 BC), spelt became a principal wheat species in southern Germany and Switzerland, and by 500 BC, it was in common use in southern Britain.[7] References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia and in ancient Greece are incorrect and result from confusion with emmer wheat.[9] Similarly, the Ancient Roman grain denoted by the Latin word far, although often translated as "spelt", was in fact emmer (Tr. dicoccum).[10] In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries.[11] Spelt became a major crop in Europe in the 9th century AD, possibly because it is husked, unlike other grains, and therefore more adaptable to cold climates and is more suitable for storage.[12] Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the century, as spelt requires less fertilizer.[13] Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, pasta, and flakes.[14] By 2014, the grain was popular in the UK with the crop being grown there as well as in Kazakhstan and Ukraine, with shortages reported. <h2>Products</h2> <div> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/220px-05215_Spelt_bread%2C_Sanok.JPG" decoding="async" width="220" height="293" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/330px-05215_Spelt_bread%2C_Sanok.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/440px-05215_Spelt_bread%2C_Sanok.JPG 2x" data-file-width="800" data-file-height="1067" style="border-width: 1px; border-image-width: initial;" /> <div> <div></div> Wholegrain spelt bread from Poland</div> </div> </div> In Germany and Austria, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as Grünkern ("green grain"). In Poland, spelt breads and flour are commonly available as health foods and easy to find in bakeries.[citation needed] Dutch jenever makers distill with spelt.[21] Beer brewed from spelt is sometimes seen in Bavaria[22] and Belgium,[23] and spelt is distilled to make vodka in Poland.

MHS 89 (1 g)

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Variety from Serbia

Large sweet pepper...

€1.75 (SKU: PP 61)

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Amanda sweet pepper seeds

€2.15 (SKU: PP 62)

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Green Rotund Sweet Pepper...

€1.85 (SKU: PP 67)

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San Marzano Gigante (Gran...

€2.85 (SKU: VT 166)

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SPLENDID Tomato Pepper Seeds

€1.75 (SKU: PP 71)

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Plant resistant to cold and frost

Bok Choy, Pak Choi Seeds

€1.65 (SKU: VE 61)

Seeds Gallery EU,

5/ 5

<h2>Bok Choy, Pak Choi Seeds</h2> <h2>Price for a Package of 50 seeds.</h2> Bok choy (American English, Canadian English, and Australian English), pak choi (British English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage, used as food. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.[2] Chinensis varieties are popular in southern China, East Asia, and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of Brassica rapa, this group was originally classified as its own species under the name Brassica chinensis by Carl Linnaeus.[citation needed] They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. <h2>Culinary use</h2> Pak choi cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook more quickly than the stem. It is used in similar ways to other leafy vegetables such as spinach and cabbage.[7] <h2>Nutritional value</h2> See the table for the nutritional content of bok choy. The raw vegetable is 95% water, 2% carbohydrates, 1% protein and less than 1% fat. In a 100-gram (3+1⁄2-ounce) reference serving, raw bok choy provides 54 kilojoules (13 food calories) of food energy and is a rich source (20% or more of the Daily Value, DV) of vitamin A (30% DV), vitamin C (54% DV) and vitamin K (44% DV), while providing folate, vitamin B6 and calcium in moderate amounts (10–17% DV). <h2>Toxic effects</h2> Bok choy contains glucosinolates. These compounds have been reported to prevent cancer[citation needed] in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kilograms (2 lb 3 oz to 3 lb 5 oz) of raw bok choy per day in an attempt to treat her diabetes developed hypothyroidism for reasons relating to her diabetes,[citation needed] resulting in myxedema coma.[8] According to the case study published by her treating physicians, raw bok choy releases an enzyme which can inhibit the uptake of iodine when eaten in large amounts over extended periods.[9] <h2>History</h2> Bok choy evolved in China, where it has been cultivated since the 5th century AD.

VE 61 (50 S)

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Variety from Hungary

Beja Hungarian Pumpkin Seeds

€1.75 (SKU: VG 63)

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Variety from United States of America

Marketmore Cucumber Seeds

€1.50 (SKU: PK 32)

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Zucchini seeds Striato...

€1.55 (SKU: VG 64)

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Showing 796-810 of 817 item(s)

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Gotu kola Seeds (Centella...

Corn Osmak seeds (eight rows)

Japanese snake gourd seeds...

Lebanese spinach seeds...

Lemongrass Seeds...

Spelt Seeds (Triticum spelta)

Large sweet pepper...

Amanda sweet pepper seeds

Green Rotund Sweet Pepper...

San Marzano Gigante (Gran...

SPLENDID Tomato Pepper Seeds

Bok Choy, Pak Choi Seeds

Beja Hungarian Pumpkin Seeds

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