5/ 5

<h2><strong>Tomato Seeds Saint Pierre</strong></h2> <h3><span style="color: #f80000;"><strong>Price for Package of 20 600+ seeds. </strong></span></h3> <div> <p class="">Tomato St Pierre is a traditional French heritage variety, it produces a good crop of medium to large meaty, red flavourful tomatoes. It is delicious ridged, soft, juicy flesh is perfect for salads, sandwiches, sauces, or topping off a burger stack. A good choice for a sauce or canning tomato. <br /><br /><span style="color: #202124; font-size: 16px;">Fruits<span> </span></span><b style="color: #202124; font-size: 16px;">weight</b><span style="color: #202124; font-size: 16px;">: up to 150g - 180g.</span><br /><br />Produces well in cooler growing regions and until frost.</p> <p></p> <p></p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 116 (600 S-2g)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Flowering Kale Seeds Brassica Oleracea</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 25 seeds.</strong></span></h2> <p><span>Ornamental cabbage and kale (also known as “flowering” cabbage and kale) are in the same species (</span><em>Brassica oleracea</em><span>) as edible cabbage, broccoli, and cauliflower.  While ornamental cabbage and kale are edible, they tend to have a bitter flavor and are often used in a culinary setting as garnishes.  Ornamental cabbage and kale are prized primarily as colorful additions to home gardens where they are grown for their large rosettes of white, pink, purple, or red leaves.  </span></p> <p><span>Technically, ornamental cabbage and kale are all kales (kales produce leaves in a tight rosette; cabbages produce heads).  But in the horticultural trade, ornamental kale is the term used for types with deeply-cut, curly, frilly, or ruffled leaves.  Ornamental cabbage is the term used for types with broad, flat leaves that are edged in a contrasting color.  </span></p> <p><span>Ornamental cabbage and kale grow approximately one foot wide and 15 inches tall.  There are many cultivars that are commercially available. </span></p> <p></p>

VE 92 (25 S)

5/ 5

<h2><span style="text-decoration:underline;"><em><strong>Organic Butternut Pumpkin seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 or 40 seeds. </strong></span></h3> <div>Very versatile with a sweet nutty taste. <span style="font-size:11px;line-height:1.5em;">Delicious as a roast or steamed vegetable or as an alternative to pumpkin in pies, roasts or soups. </span></div> <div> Sow seeds in clumps of 3-5 seeds, spacing each clump 60cm (2ft) apart. Place the seeds on their edges to ensure they don't rot and keep moist. </div> <div> Thin to the strongest seedling in each group when they emerge.</div> <div>Harvest when the stalks become dry.</div> <div>Fruits store for 3-4 months if kept dry not damaged.</div>

VG 16 (40 S)

5/ 5

<h2><strong>Tomato Seeds Amish Paste</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Price for Package of 5 seeds.</strong></span></h2> <div> <p>Very productive heirloom from Wisconsin that produces up to 12 oz, deep-red oxheart-shaped, meaty fruit. (Probably one of the largest paste tomatoes) Lots of sweet, tomatoey flavours from this coreless meaty fruit. A great slicing and sauce tomato.</p> <p><strong>Sowing Instructions:</strong></p> </div> <div> <p><strong>Site &amp; Soil<br></strong>Tomatoes are warm-season plants and should be planted only after the danger of frost has passed. Temperature is an important factor in the production of tomatoes, which are particularly sensitive to low night temperatures. Blossom drop can occur in early spring when daytime temperatures are warm, but night temperatures fall below 55 degrees F as well as in summer, when days are above 90 degrees F and nights above 76 degrees F. Soil Requirements Tomatoes can be grown on many different soil types, but a deep, loamy soil, well-drained and supplied with organic matter and nutrients is most suitable. As with most garden vegetables, tomatoes grow best in slightly acid soil with a pH of 6.2 to 6.8.</p> <p><strong>Growing</strong></p> </div> <div>Sow seeds in early spring for greenhouse cultivation or mid-spring for outdoor cultivation 6-8 weeks before last expected frost. Sow seed 6mm (¼in) deep in good compost. Germination takes 6-14 days at 24C (75F).&nbsp;</div> <div>For outdoor growing, sow (indoors) at the beginning of April to produce fruit around the beginning of August. Sowing early (the beginning of March for example) to produce an earlier crop is a good idea if you have the time and experience to cope with the difficulties of the cooler, less favorable conditions.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 162 (5 S)

5/ 5

<h2><strong>Lettuce Seeds Lollo Rossa</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (0.09g) or 3000 (2.7g) seeds.</strong></span><span style="color: #ff0000; font-size: 10pt;"><strong><br /></strong></span></h2> <p class="">Lollo Rossa with red-tinged leaves with waved and serrated edges. This variety also looks great in every garden!<br />Excellent variety of Lollo Rossa type which forms beautiful balls of purple-brown color, composed of slightly curled, thick, and solid leaves. It is very resistant to diseases and easy to grow salad.<br /><br /><strong>Cultivation</strong><br />Sow seeds thinly from spring to mid-summer ¼in deep in drills 15in apart. <br />They can also be sown indoors from mid-spring in cooler areas for setting outdoors once the soil has warmed up. A moist well-drained soil which has had plenty of compost during the previous autumn is best. In very hot weather it is best to water the soil before sowing and to make sowings during the early afternoon. To lengthen the cropping period sow only a few seeds at a time at 2 - 3-week intervals </p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 38 LRC (0,09g)

5/ 5

<h2><strong>Tomato Seeds Persimmon Orange</strong></h2> <h2><span style="color: #ff0a0a;" class=""><strong>Price for Package of 10 seeds.</strong></span></h2> <div> <p>This plant produces good yields golden-orange tomatoes weighing from 1-2 lbs. This fruit has a mild sweet flavor, meaty in texture, and have relatively few seeds. This variety originated in Russia. Determinate. Plant reaches 3 ft in height. 80 days.</p> <p><span style="color: #000000; font-size: 12.8px;">The Persimmon tomato is a golden fruit the color of an egg yolk. Its rich flesh is the same lively color of the skin. Because the Persimmon tomato’s seed cavities are very small it has a higher concentration of solid flesh than many other varieties. It has a marvelous flavor—low in acidity, creamy, and fruity. Unlike so many heirloom tomatoes, persimmons have skin that is resistant to cracking. This quality, along with its flavor and short growing season, make this a coveted cultivar for farmers and gardeners. Persimmon tomatoes typically weigh between one and two pounds.</span></p> <h2 style="color: #004000; font-size: 1.2em;">Seasons/Availability<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes are available in summer and early fall.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Current Facts<br><span style="color: #000000; font-size: 12.8px;">This tomato is botanically classified as Solanum tuberosum cv. Persimmon. The Persimmon tomato belongs to the Solanaceae, or nightshade, family, along with other plants such as sweet peppers, petunias, and tobacco. Their large size and delicious raw flavor (which is best displayed when eaten fresh) classify the Persimmon tomato as a “beefsteak” tomato. Persimmon tomatoes are different from the fruit of the persimmon tree which belongs to a wholly different family, Ebenaceae.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Nutritional Value<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes are high in vitamins C, K, and A. These vitamins help the body to maintain healthy skin, hair, and bones, and also guard against heart disease.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Applications<br><span style="color: #000000; font-size: 12.8px;">Persimmon tomatoes can be used in a wealth of different culinary applications. Their flavor is best displayed raw in a salad, sandwich, or on its own, perhaps with a dash of salt. You can also create a gorgeous presentation by making a persimmon tomato tart. Simply bake a pie shell, fill it with a thin layer of ricotta cheese, top with slices of the persimmon tomato, and dress with vinegar and oil. They can also be briefly treated with heat. For example, the persimmon tomato can be sautéed and added to pasta or grilled for use as a pizza topping.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Ethnic/Cultural Info<br><span style="color: #000000; font-size: 12.8px;">The history of the persimmon tomato is a murky one. Some sources state that it was grown by Thomas Jefferson at Monticello, while others claim that it did not come into cultivation until the 1880’s. Still others write that the persimmon tomato was bred in Russia. Regardless of its origins and age, the persimmon tomato has enjoyed a place of eminence among tomato aficionados for generations.</span></h2> <h2 style="color: #004000; font-size: 1.2em;">Geography/History<br><span style="color: #000000; font-size: 12.8px;">The tomato as we know it began being cultivated by the Aztecs in Central America. After their invasion the conquistadors brought the tomato to Europe where it was met with mixed reviews. Some countries dabbled with the new ingredient in their cuisines while others met the tomato with suspicion, believing it to be poisonous. However, even Europeans who didn’t trust the tomato as an edible crop, such as the British, grew the fruit in their garden, as they found it to be an ornamental curiosity. This aesthetic appreciation was so strong that the British colonists brought tomato seeds with them when they traveled to the “new world,” though they were not accepted as an edible crop until Thomas Jefferson began cultivating them at Monticello. From Virginia the tomato steadily grew in popularity throughout the United States. Today, tomatoes are the most commonly grown fruit in the world, more popular than apples or even bananas.</span></h2> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 161

5/ 5

<h2><strong>Gourd&nbsp;Seeds Luffa Sponge - Great Fun &amp; Unusual</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 8 seeds.</strong></span></h2> <div>The original luffa sponge variety producing large fruits on vigorous climbing vines which can be dried for your own home grown sponges. &nbsp;Although slow to start, when established and with warm weather these are vigorous plants and can reach 20ft. &nbsp;Sturdy support is vital as the fruits are heavy and must be kept clear of the ground to prevent rotting.</div> <div>&nbsp;</div> <div>&nbsp;</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Soak seeds overnight before planting.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Sow in warmth (65 degrees +) ½”- ¾” deep from 4 weeks prior to the last frost under cover. (18-22 days to germinate)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Remove weaker seedlings, as they do not transplant well.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When 3-4 inches high gradually acclimatise outdoors after all danger of frost has passed.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Site the plants in a warm sheltered position with good drainage, these will need full sun and warmth to thrive and sturdy support. (110 days from germination)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Plant out at least 24”apart and avoid feeding or the crop will be reduced. They will start slow and when established and with warmer weather will quickly accelerate.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Keep moist throughout the summer and stop watering in autumn as fruits mature.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; In autumn, mature gourds will begin to turn brown and dry turning yellow/brown, feel light with the outside skin loose.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Harvest remaining fruit before the first frost and mature in a warm well-ventilated position.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When fully dry the blossom end cap can be broken off, and a vascular</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; bundle can be pulled up the side of the gourd like a zipper. The sponge will pop out and be very wet and white.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Quickly rinse the sponge in water to prevent the plant juices from oxidizing on the sponge and remove the seeds at this time.</div> <div>The sponges can be rinsed in a 10% bleach solution to whiten them.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 212 (8 S)

5/ 5

<h2><strong>Exotic Beetroot Seeds - Chioggia</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>This traditional Italian globe shaped beetroot has dark green leaves and deep red stems. When sliced unusual red and white rings are exposed, adding an attractive element to the salad plate. Sweet taste. Suitable for use in salads or as a hot vegetable.</p> <p><strong>Sowing Instructions:</strong></p> <p><strong>Site &amp; Soil</strong></p> <p>Beetroot's ideal soil is medium to light, although a heavy but well-dug soil will also be OK. What it definitely does not like is a soil which has recently been manured - this will cause the roots to be mis-shapen. The soil should be neutral or slightly alkaline ('pH' 6.5 to 7.5) although it is tolerant of most normal conditions.</p> <p><strong>When to Sow</strong></p> <p>Beetroot should be sown when the danger of hard frost has passed, mid-April is about right. In order to avoid glut, plant in small batches up until mid-July. If you want beetroot crops three or four weeks earlier, use a small poly-tunnel or cloche. Simply place the poly-tunnel in position two weeks before sowing (to warm up the soil), then sow the seed three or four weeks earlier than normal.</p> <p><strong>How to Sow</strong></p> <p>With a trowel, scoop out a line in the soil about 2.5cm (1in) deep - where more than one line is to be planted, space each line about 30cm (1ft) apart. Space the seeds in the lines 5cm (2in) apart and cover with soil. Water if the soil is dry.</p>

VE 123 (15 S)

5/ 5

<h2><strong>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 7 seeds.</strong></span></h2> <p>Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant.</p> <p>Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in the seventeenth century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.</p> <p>Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for the pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well.</p> <p>Note: Only stalks are edible. </p> <p>Zone: 4 to 9</p> <p>Growth Rate: Fast</p> <p>Plant Type: Long-Lived Perennial</p> <p>Height: 5 to 6 feet</p> <p>Spread: 3 to 5 feet</p> <p>Bloom Color: White</p> <p>Sun: Full Sun. Light afternoon shade in hot climates.</p> <p>Water: Moderate</p> <p>Maintenance: Low</p> <p>Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade.</p> <p>Culture:</p> <p>Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth.  For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production.</p> <p>Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter.</p> <p>Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them.  You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer.</p> <p>Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants.</p> <h2><strong>Sowing Rheum rhabarbarum Seeds:</strong></h2> <p>Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.</p>

MHS 167 (7 S)

5/ 5

<h2 class=""><strong>Artichoke&nbsp;Seeds ''Green Globe'' Hardy</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of +-20 (1g) seeds.</strong></span></h2> <div>A perennial vegetable with large edible flower heads. Its ferny thistle-like foliage is also useful in the landscape. The standard green-headed variety, reaching up to 170cm in height. Attractive large blue thistle-like flower heads if allowed to flower. Steamed artichokes are great for dipping in butter or sauces. Under ideal conditions artichokes can be harvested the second season. Consistent quality globe-shaped heads. Height: 120-180cm (4-6ft).</div> <div>Sowing Instructions</div> <div>Site &amp; Soil</div> <div>Sow seeds outdoors in free draining soil in mid spring when the soil has warmed up. Sow 2-3 seeds in stations 30cm (12in) apart. Seed sown outdoors usually flowers the year after sowing.</div> <div>When to Sow</div> <div>Sowing can start as early as late February under cloche and run through to August. Maincrop varieties that are sown in July and August</div> <div>How to</div> <div>Thin out so that there is one good plant every 6cm (4in). The thinnings can be transplanted. After harvesting the main head, secondary heads will appear and these too can be used. In cold areas, cover the plant with a mulch of straw, compost or bracken to protect it through the winter.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 217 (1g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant Prague Celeriac Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 2000 (1g), 20000 (10g) seeds.</strong></span></h2> <p>Well shaped smooth celeriac, vigorous roots, upright foliage. Round, relatively smooth skin with good inner quality. Suited to fresh market and storage.</p> <p><strong>Sowing Instructions</strong></p> <p><strong>Site &amp; Soil</strong></p> <p>Celeriac has been bred from wild celery which originates from Northern Europe. They grow best in soil that has been fertilized the previous season and not the current season. Too much nitrogen in the soil from manure etc. will encourage leaf growth rather than growth of the bulbous root. </p> <p>The best soil is one that retains moisture but is also free-draining. Although those are the ideal conditions celeriac is very tolerant of soil conditions and will grow well on most sites. </p> <p>They prefer a site which is in full sun but will tolerate part-shade very well.</p> <p><strong>When to Sow</strong></p> <p>In cooler areas, sow indoors or in a greenhouse / cold frame. Sow two seeds to a small pot (7.5cm / 3in) in early March.</p> <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;">12°C: 32 Days</span><br /><span style="color: #008000;">20°C: 15 days</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> </body> </html>

VE 16 (1g)

5/ 5

<h2><strong>Sweet Pepper Seeds 'Chocolate Beauty'</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <div>Sweeter than most peppers, this one changes from green to a rich chocolate brown. It has a four-lobed bell shape and is delicious when cooked or used fresh. An early variety, it's ready in only 67 days.</div> <div>Vegetable Botanical Name: Capsicum annuum</div> <div>Other Common Names:</div> <div>Vegetable Duration: Annual</div> <div>Vegetable Days to Maturity: 67 Days</div> <div>Vegetable Seeds Per Oz: 4000</div> <div>Vegetable Height: 24 in to 36 in</div> <div>Vegetable Spacing: -</div> <div>Vegetable Planting: Sow seeds indoors before last frost. Plant seeds about 1/4” under soil surface, then transplant seedlings to garden with 12” - 18” between plants, and 24” to 36” between rows.</div>

PP 51 (10 S)

5/ 5

<h2><span style="text-decoration: underline;" class=""><em><strong>Sweet Pepper Seeds California Wonder</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20<strong> or 100 </strong>seeds.</strong></span></h3> <div>HEIRLOOM. The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow, and a big improvement over the earlier bells. A perfect stuffing pepper—blocky 4" x 3 1/2", thick-walled, tender and flavorful.</div> <div><strong>Detailed planting instructions:</strong></div> <div class="">Sow seeds indoors, 1/4 inch deep in flats, peat pots or cell packs, 8-10 weeks before you anticipate transplanting outside. Seed germinates best when the soil temperature is 80 F or higher. It will not germinate below 55 F.</div> <div> <p>Keep plants indoors in a warm (70 F during the day, 65 F at night), sunny location. Lack of light will produce leggy, unproductive transplants.</p> <p>Don't be in a rush to transplant outside. Cold temperatures can weaken plants and they may never fully recover. A few days at 60 F to 65 F with reduced water will help harden plants and reduce transplant shock. Over-hardened plants grow slowly after transplanting.</p> </div> <div>Set plants out 2 to 3 weeks after the average last frost when the soil has warmed and the weather has settled. Plant them 12 to 24 inches apart, in rows 24 to 36 inches apart, or spaced about 14 to 16 inches apart in raised beds.</div> <div>Use black plastic and/or row covers to speed soil warming and early growth. Use caution with row covers not to overheat plants and cause them to drop their blossoms.</div> <div>If not using black plastic, mulch plants after they are well established and the soil has warmed to retain moisture and control weeds.</div> <div>Peppers can be temperamental when it comes to setting fruit if temperatures are too hot or too cool. Nighttime temperatures below 60 F or above 75 F can reduce fruit sets.</div> <div>Too much nitrogen fertilizer may promote lush vegetative growth but fewer fruits. Peppers usually respond well to phosphorus fertilizer.</div> <div>Stake tall varieties for earlier and heavier harvest.</div> <div>Peppers need even moisture for the best performance. An even supply can reduce blossom end rot, a disorder caused by lack of calcium.</div> <div> <p>Do not plant in the same spot more than once every 4 years.</p> <p><strong>HARVESTING</strong></p> </div> <div>Make sure the bell peppers are firm and shiny with a crisp texture. Use garden shears to clip the fruits from the plant instead of pulling them off.</div> <div>Pick bell peppers when they are smaller at the beginning of summer. They may be taken when they are the size of a golf ball and frequent picking will encourage near-continuous fruit production. Immature bell peppers are soft and pliable with thin pale walls.</div> <div>Take fully mature bell peppers when they are four to five inches long and have full, well-formed lobes. The older the fruit is, the thicker the skin will be.</div> <div>Allow the bell peppers to ripen to their final color later in the season to get the fruit of different colors. Ripe bell peppers may be yellow, red, orange or purple, depending on the variety. You can continue to harvest bell peppers until the first frost. </div> <div> <p>Store bell peppers at 50 degrees and at least 90 percent humidity, if possible. They should be stored away from other fruits and vegetables because they are sensitive to ethylene gas, which causes them to age faster.</p> <p><strong>SAVING SEEDS</strong></p> </div> <div>Cut your favorite variety of pepper in half. All of the seeds inside are most likely viable and you can use them to grow the same variety of pepper in containers or in a sunny garden spot. Collect the seeds and lay them flat on a paper towel for 24 hours.</div> <div> </div> <div>Label the plastic bag with a permanent marker with the name or variety of the pepper seeds. Place the seeds inside for planting.</div> <div>Keep the seeds in a cool, but not cold, dark area until you are ready to start them in early spring.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

P 49 (0,7g)

5/ 5

<h2><strong>Carrot Seeds "Parisian - Paris Market"</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 650 (1g) seeds.</strong></span></h2> <p>A popular Heirloom French market variety producing good harvests of small round golf-ball sized, well-flavored carrots (2.5-4 cm in diameter) that matures extra early. &nbsp;Ideal for shallow or heavy soils and container planting. &nbsp;Cover shoulders to prevent greening and to reduce exposure to carrot fly.</p> <div>Companion planting with salad onions or dwarf marigolds help to reduce carrot fly problems.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 17 (1g)

5/ 5

<h2><strong>Radish Seeds - Black Spanish Round</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 120 (1g) seeds.</span></strong></h2> <p>Radish, Black Spanish Round is a winter variety popular in Europe since the 1500s. Crisp, pungent, spicy white flesh.</p> <p>A unique, black-skinned radish with globe-shaped roots up to 2-1/2 inches in diameter, crisp hot white flesh which lasts well after picking. The variety can be sown from early spring, but crop well into the winter if sown in Jul-Aug.   Ideal for salads, stir fry and cooking.</p> <p>50 days.</p> <p>Sow sparingly often and little from the last frost until winter for a continuous crop all summer.</p> <p>These will harvest well into winter from a late autumn sowing.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 18 (1g)