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Dill seeds (Anethum...

€1.60 (SKU: MHS 121)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dill seeds (Anethum Graveolens)</h2> <h2>Price for Package of 900 (2g), 4500 (10g) seeds.</h2> Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. <h2>Growth</h2> Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 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 fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds 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. <h2>Etymology</h2> The word dill and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.[3] The generic name Anethum is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form anīsum came to be used for anise, and anēthum for dill. The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.), and also of the obsolete English anet.[4] Most Slavic language names come from Proto-Slavic *koprъ,[5] which developed from the PIE root *ku̯ə1po- 'aroma, odor'.[6] <h2>History</h2> Dill has been found in the tomb of Egyptian Pharaoh Amenhotep II, dating to around 1400 BC.[7] It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).[7] <h2>Culinary use</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>Carbohydrates</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>Fat</div> </th> <td> <div>1.1 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>3.5 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A</th> <td>7717 (154%) IU</td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>9%</div> 0.1 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>11%</div> 1.6 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>15%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 150 μg</td> </tr> <tr> <th scope="row">Vitamin B12</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">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</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">Other constituents</th> <td>Quantity</td> </tr> <tr> <th scope="row">Copper 667</th> <td>0.14 mg (7%)</td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database</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 (Anethum graveolens) essential oil in clear glass vial</div> </div> </div> Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill oil 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.[8] Dill is the eponymous ingredient in dill pickles. <h3>European cuisine</h3> In central and eastern Europe, Scandinavia, Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs). 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 tvorog, form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece. Russian cuisine is noted for liberal use of dill, where it is known as укроп. Its supposed antiflatulent activity caused some Russian cosmonauts to recommend its use in human spaceflight due to the confined quarters and closed air supply.[10] In 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 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. In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called, kulajda, that contains mushrooms (traditionally wild ones). 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. In the UK, dill may be used in fish pie. In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes. In Romania dill (mărar) is widely used as an ingredient for soups such as borş (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. In 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 pickling and in salads. The Hungarian name for dill is kapor. In Serbia, dill is known as mirodjija 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". In 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. In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands. In Sweden, dill is a common spice or herb. The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill 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). Krondill also is used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic white vinegar (made from vodka, not wine), sugar, and krondill. 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 parsley, chives, and 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, sill i dill (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 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. <h3>Asian and Middle Eastern cooking</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> In Iran, dill is known as shevid and sometimes, is used with rice and called shevid-polo. It also is used in Iranian aash recipes, and similarly, is called sheved in Persian. In India, dill is known as "Sholpa" in Bengali, shepu (शेपू) in Marathi and Konkani, savaa in Hindi, or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It also is called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi (சதகுப்பி). In Malayalam, it is ചതകുപ്പ (chathakuppa) or ശതകുപ്പ (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva (સૂવા). In India, dill is prepared in the manner of yellow moong dal, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as mukhwas, 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). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Laos and parts of northern Thailand, dill is known in English as Lao coriander (Lao: ຜັກຊີ or Thai: ผักชีลาว),[11] and served as a side with salad yum or papaya salad. In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.[12][13] In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk curries that contain fish or prawns. In China dill is called colloquially, huíxiāng (茴香, perfums of Hui people), or more properly shíluó (莳萝). It is a common filling in baozi and xianbing 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 fennel and the term 茴香 also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be stir fried as a potherb, often with egg, in the same manner as Chinese chives. It commonly is used in Taiwan as well. In Northern China, Beijing, Inner-Mongolia, Ningxia, Gansu, and Xinjiang, dill seeds commonly are called zīrán (孜然), but also kūmíng (枯茗), kūmíngzi (枯茗子), shíluózi (莳萝子), xiǎohuíxiāngzi (小茴香子) and are used with pepper for lamb meat. In the whole of China, yángchuàn (羊串) or yángròu chuàn (羊肉串), lamb brochette, a speciality from Uyghurs, uses cumin and pepper. In Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine. <h3>Middle East uses</h3> In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavor cabbage dishes, including mahshi koronb (stuffed cabbage leaves).[14] In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. It is known in Hebrew as shammir (שמיר). <h2>Cultivation</h2> Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.[15] It also prefers rich, well-drained soil. The seeds are viable for three to ten years.[16] The plants are somewhat monocarpic and quickly die after "bolting" (producing seeds). Hot temperatures may quicken bolting. 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. These plants, like their fennel and parsley relatives, often are eaten by Black swallowtail caterpillars in areas where that species occurs.[18] For this reason, they may be included in some butterfly gardens. <h2>Companion planting</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> When used as a 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. It is a poor companion plant for carrots and tomatoes. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Cover lightly with substrate </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> min. 15 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-3 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. <div> </div> </td> </tr> </tbody> </table> </body> </html>

MHS 121 (2g)

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15.000 Seeds Celery ''Utah''

€9.95 (SKU: VE 180 (10g))

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>15.000 Seeds Celery ''Utah'' (apium graveolens)</h2> <h2>Price for Package of 15.000 seeds (10g)</h2> <div>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.</div> <div>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. 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.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18 - 20°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 12°C: 32 Days 20°C: 15 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

VE 180 (10g)

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Utah Celery Seeds (apium...

€1.55 (SKU: MHS 135)

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Giant plant (with giant fruits)

Giant Prague Celeriac Seeds

€1.25 (SKU: VE 16)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Prague Celeriac Seeds</h2> <h2>Price for Package of 2000 (1g), 20000 (10g) seeds.</h2> Well shaped smooth celeriac, vigorous roots, upright foliage. Round, relatively smooth skin with good inner quality. Suited to fresh market and storage. Sowing Instructions Site & Soil 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. 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. They prefer a site which is in full sun but will tolerate part-shade very well. When to Sow In cooler areas, sow indoors or in a greenhouse / cold frame. Sow two seeds to a small pot (7.5cm / 3in) in early March. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18 - 20°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 12°C: 32 Days 20°C: 15 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

VE 16 (1g)

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Black Caraway, Black Cumin...

€2.15 (SKU: MHS 128)

Seeds Gallery EU,

5/ 5

<h2>Black Caraway, Black Cumin Seeds (Nigella sativa)</h2> <h2>Price for Package of 500 (1.5g) seeds.</h2> You may or may not have heard of Black seed (nigella sativa) before. It goes by many names, including black caraway, Roman coriander, and black cumin, to name a few. But no matter what you call it, these seeds are loaded with health benefits that we are only beginning to understand. From eliminating harmful bacteria to regenerating the body’s cells and tissues, here are 10 awesome research-backed health benefits of black cumin. Nigella sativa (black seeds), an annual flowering plant that grows to 20-30cm tall, is native to Asia and the Middle East. The flowers of this plant are very delicate and pale colored and white. The seeds are used in Middle Eastern cooking, such as in their local breads. The seeds are also used by thousands for their natural healing abilities. <ul> <li>1. Type 2 diabetes – Researchers found that just two grams daily of black seed could result in reduced fasting blood sugar levels, along with decreased insulin resistance, and increased beta-cell function in the pancreas.</li> <li>2. Epilepsy –  Published in Medical Science Monitor, one study found black seed to be effective at reducing the frequency of seizures in children who resisted conventional treatment. Black seed indeed has anti-convulsive properties.</li> <li>3. Colon Cancer – In cell studies, black seed has been found to have anti-cancer properties, inhibiting the growth of colon cancer cells specifically. In one animal study, the seed was able to fight colon cancer in rats successfully with no observable side effects. The same obviously can’t be said for conventional cancer treatments.</li> <li>4. MRSA – The deadly and antibiotic-resistant bacterial infection known commonly as MRSA responded favorably to treatment with black seed in this study from the University of Health Sciences in Lahore, Pakistan.</li> <li>5. Protection Against Heart Attack Damage – An extract from black seed has been shown to possess heart-protective qualities, dampening damages associated with heart attacks and boosting overall heart health.</li> </ul> Read: Health Benefits of 60+ Foods <ul> <li>6. Breast Cancer – A few studies have linked a thymoquinone extract from nigella sativa to reduced breast cancer tumor growth and increased apoptosis (cell death) in breast cancer cells.</li> <li>7. Brain Cancer – A study published in the online journal PLoS One indicates thymoquinone from black seed can induce cell death in glioblastoma cells. Glioblastoma is one of the most aggressive brain tumors of all.</li> <li>8. Leukemia – As it’s been shown to do with other types of cancer, black seed compound thymoquinone has also been shown to induce apoptosis in leukemia cells.</li> <li>9. Brain Damage from Lead – A study published in Experimental and Toxicologic Pathology  indicates black seed is able to dampen and reverse damage to the brain sparked by lead toxicity.</li> <li>10. Oral Cancer – Research indicates thymoquinone from nigella sativa is able to induce cell apoptosis in oral cancer cells.</li> </ul> These ten benefits of nigella sativa are truly only the tip of the iceberg. Mounting evidence indicates this seed is a powerful healer. Stay tuned for Part 2 of this article where we’ll add to the list of benefits.  Other Names: Ajenuz, Aranuel, Baraka, Black Cumin, Black Caraway, Charnuska, Cheveux de Vénus, Cominho Negro, Comino Negro, Cumin Noir, Fennel Flower, Fitch, Graine de Nigelle, Graine Noire, Kalajaji, Kalajira, Kalonji, La Grainer Noire, Love in a Mist, Mugrela, Nielle, Nigella sativa, Nigelle de Crête, Nigelle Cultivée, Nutmeg Flower, Poivrette, Roman-Coriander, Schwarzkummel, Small Fennel, Toute Épice, Upakuncika.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 128 (1,5g)

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Herb Caraway Seeds (Carum...

€1.85 (SKU: MHS 9)

Seeds Gallery EU,

5/ 5

<h2>Herb Caraway Seeds (Carum carvi) Meridian Fennel, Persian cumin</h2> <h2>Price for Package of 900 seeds (2g).</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 & 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"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> until it germinates </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table>

MHS 9

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Bolivian Coriander - Papalo...

€2.25 (SKU: MHS 80)

Seeds Gallery EU,

5/ 5

<h2>Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)</h2> <h2>Price for Package of 5 seeds.</h2> Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue."[1] The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, this plant grows to about 5 feet in height and 3 feet in diameter. The plant is easy to grow from seed in a well drained soil, which should be allowed to dry between watering. Culture Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, "mampuritu" and pápaloquelite. Despite the name "Bolivian coriander", this plant is not botanically related to Coriandrum sativum. This plant is known in Mexico as pápaloquelite, commonly accompanying the famous Mexican tacos. Not all Mexicans enjoy its taste, but some find that it improves the flavor of tacos and typical Mexican salsas and soups. In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta. Papalo was used in the Azteca era, but never as medicine, only as food.[citation needed] One study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion. <table style="width: 551px;" border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Propagation: </td> <td valign="top" width="74%"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Pretreat: </td> <td valign="top" width="74%"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Stratification: </td> <td valign="top" width="74%"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Sowing Time: </td> <td valign="top" width="74%"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Sowing Depth: </td> <td valign="top" width="74%"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Sowing Mix: </td> <td valign="top" width="74%"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Germination temperature: </td> <td valign="top" width="74%"> 20-25°C </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Location: </td> <td valign="top" width="74%"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Germination Time: </td> <td valign="top" width="74%"> 1 - 8 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> Watering: </td> <td valign="top" width="74%"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap" width="26%"> </td> <td valign="top" width="74%"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table>

MHS 80

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Coriander Seeds (Coriandrum...

€2.05 (SKU: MHS 117)

Seeds Gallery EU,

5/ 5

MHS 117 (2g)

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Cumin Seed (Cuminum cyminum)

€1.65 (SKU: MHS 129)

Seeds Gallery EU,

5/ 5

<h2>Cumin Seed (Cuminum cyminum)</h2> <h2 class="">Price for Package of 240 (1g) seeds.</h2> Cumin (/ˈkjuːmᵻn/ or UK /ˈkʌmᵻn/, US /ˈkuːmᵻn/), sometimes spelled cummin, (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form. It also has many uses as a traditional medicinal plant. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (1 1⁄4–2 in).[9] Each branch has two to three sub-branches. All the branches attain the same height, therefore the plant has a uniform canopy.[9] The stem is coloured grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellts.[9] The fruit is a lateral fusiform or ovoid achene 4–5 mm (1⁄6–1⁄5 in) long, containing two mericarps with a single seed.[9] Cumin seeds have eight ridges with oil canals.[9] They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley, and dill. Etymology The English "cumin" is derived from the Old English, from Latin cuminum,[3] which is the Latinisation of the Greek κύμινον (kyminon),[4] cognate with Hebrew כמון (kammon) and Arabic كمون (kammūn).[5] The earliest attested form of the word in Greek is the Mycenaean. <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3 align="center">Sowing Instructions</h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20-25°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1 - 8 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.  All Rights Reserved. </td> </tr> </tbody> </table>   </div>  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 129 (1g)

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Samphire, Rock Samphire,...

€2.45 (SKU: MHS 109)

Seeds Gallery EU,

5/ 5

<h2>Samphire, Rock Samphire, Sea Fennel Seeds (Crithmum maritimum)</h2> <h2>Price for a package of 10 seeds.</h2> Other Common Names: Samphire, sea samphire, sea fennel, rock fennel, crest marine, hinojomarino (Spanish), fenouil de mer (French), Meerfenchel (German), søfennikel (Danish), sanktpeterskjerm (Norwegian), saltmärke (Swedish). Rock samphire can be found around the Mediterranean and the Black Sea, and along the Atlantic coast from the Canary Islands to northern France. The plant grows also along the west and south coast of Britain and Ireland. In recent years the species has spread and can now be found in the Netherlands, Belgium and even as far north as Norway. Its preferred habitat is rock crevices, cliffs, rocky shores and sometimes along shingle beaches. It grows best in sandy, well-drained soil. The plant does not tolerate shade and grows best in full sun. Rock samphire is the only species in the Genus Crithmum and belongs to the carrot or parsley family (Apiaceae). It is a perennial, succulent plant that reaches 10-30 cm in height. The plant is smooth and richly branched with a stalk that is hard and woody at the base. The leaves are 2-3 times pinnate with linear to oblong, fleshy lobes. The hermaphrodite (have both male and female organs) flowers are greenish-yellow. The plant is in flower from July to August. It is pollinated by insects and it is self-fertile. The seeds are 3-5 mm long, ovoid or oblong, yellowish to purple and with ribs. The seeds ripen from August to October. Plant Parts Used: The above-ground parts of the plant are used as food and herbal medicine. In spring, the young leaves and flowers can be collected from plants in good growth and used in salads or as vegetables. <h2>Health Benefits and Medicinal Applications of Rock Samphire</h2> Active Ingredients and Substances: The plant contains vitamin C (ascorbic acid and dehydroascorbic acid), polyacetylenes (including falcarinol and falcarindiol), flavonoids (diosmin), furanocoumarins, pectin and the minerals zinc, iron, magnesium, iodine, and sulfates. In addition, the essential oil extracted from the plant contains the substances geranyl acetate, dillapiole, sabin, limonene, thymol methyl ether and gamma terpinene. <h2>Herbal Medicine Uses</h2> Rock samphire is rarely used in today’s herbal medicine but some herbalists still use it for medicinal purposes and recommend it for a variety of ailments. The herb has diuretic properties and it is regarded as an appetite stimulant. Also, a strong extract made from the plant has been used traditionally as an herbal remedy for intestinal worms. Due to the plant’s high levels of vitamin C, it was once in much demand as a treatment for scurvy. Crithmum is a genus of flowering plant with the sole species Crithmum maritimum, known as samphire, rock samphire, or sea fennel. Rock samphire is an edible wild plant. It is found on southern and western coasts of Britain and Ireland, on Mediterranean and western coasts of Europe including the Canary Islands, North Africa, and the Black Sea. "Samphire" is a name also used for several other unrelated species of coastal plant. <h2>History, trade, and cultivation</h2> In the 17th century, Shakespeare referred to the dangerous practice of collecting rock samphire from cliffs. "Half-way down, Hangs one that gathers samphire; dreadful trade!" In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year. Rock samphire used to be cried in London streets as "Crest Marine". In England, rock samphire was cultivated in gardens, where it grows readily in a light, rich soil. Obtaining seed commercially is now difficult, and in the United Kingdom, the removal of wild plants is illegal under the Wildlife and Countryside Act 1981. The reclaimed piece of land adjoining Dover, called Samphire Hoe, is named after rock samphire. The land was created from spoil from the Channel Tunnel, and rock samphire used to be harvested from the neighboring cliffs. <h2>Culinary use</h2> Rock samphire has fleshy, divided aromatic leaves that Culpeper described as having a "pleasant, hot and spicy taste"The stems, leaves, and seed pods may be pickled in hot, salted, spiced vinegar, or the leaves used fresh in salads. Richard Mabey gives several recipes for samphire, although it is possible that at least one of these may refer to marsh samphire or glasswort (Salicornia europaea), a very common confusion.

MHS 109 (10 S)

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Giant plant (with giant fruits)

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FLORENCE Fennel Seeds...

€1.85 (SKU: VE 231)

Seeds Gallery EU,

5/ 5

<h2>FLORENCE Fennel Seeds large bulbs</h2> <h2>Price for Package of 250 (1g) seeds.</h2> Mid to late season fennel, well-known as a premium selection for its very large oval bulbs, average weight about 600 g, with thick, flavorsome sticks. Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail. Etymology and names The word "fennel" developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay". The Latin word for the plant was ferula, which is now used as the genus name of a related plant. Vernacular names Fennel is known as सौंफ़ (Saunf) in Hindi. It is called பெருஞ்சீரகம் (perunjeeragam) in Tamil and പെരുംജീരകം (perumjeeragam) in Malayalam. Cultural references As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century. In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, Ferula communis, that the Bacchanalian wands of the god Dionysus and his followers were said to have come. The Greek name for fennel is a marathon (μάραθον) or marathos (μάραθος),[3] and the place of the famous battle of Marathon and the subsequent sports event Marathon (Μαραθών), literally means a plain with fennels. Appearance Fennel, Foeniculum vulgare, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved. Cultivation and uses Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. The Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin,[7] and has a mild anise-like flavor, but is more aromatic and sweeter. Florence fennel plants are smaller than the wild type.[citation needed] Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabelled as "anise". Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada and in much of Asia and Australia. It propagates well by seed and is considered an invasive species and a weed in Australia and the United States.[11] In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats. Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries. Culinary uses Sugar-coated and un-coated fennel seeds are used in India and Pakistan in mukhwas, an after-meal snack and breath freshener. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel "pollen" [12]) are the most potent form of fennel, but also the most expensive.[13] Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[6] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. They are used for garnishes and to add flavor to salads. They are also added to sauces and served with pudding. The leaves used in soups and fish sauce and sometimes eaten raw as a salad. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. The seeds are used in cookery and sweet desserts. Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking.[15] It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron[16] and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener. Fennel leaves are used as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. In Syria and Lebanon, it is used to make a special kind of egg omelette (along with onions, and flour) called ijjeh. Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. In Spain the stems of the fennel plant are used in the preparation of pickled eggplants, "berenjenas de Almagro". Medicinal uses Fennel (Foeniculum vulgare) essential oil in clear glass vial Fennel contains anethole, which can explain some of its medical effects: It, or its polymers, act as phytoestrogens. The essence of fennel can be used as a safe and effective herbal drug for primary dysmenorrhea, but could have lower potency than mefenamic acid at the current study level. Intestinal tract Fennel is widely employed as a carminative, both in humans and in veterinary medicine (e.g., dogs), to treat flatulence by encouraging the expulsion of intestinal gas. Anethole is responsible for the carminative action. Mrs. Eencher Herbal states:     On account of its carminative properties, fennel is chiefly used medicinally with purgatives to allay their side effects, and for this purpose forms one of the ingredients of the well-known compound licorice powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'gripe water' used to correct the flatulence of infants. The volatile oil of fennel has these properties in concentration. Commercial preparations of fennel [1] are widely available as an alternative treatment for baby colic.     Fennel tea, also employed as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds. Fennel can be made into a syrup to treat babies with colic (formerly thought to be due to digestive upset), but long-term ingestion of fennel preparations by babies is a known cause of thelarche. Eyes In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.[21] Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have potential use in the treatment of glaucoma. Blood and urine Fennel may be an effective diuretic and a potential drug for the treatment of hypertension. Breastmilk There are historical anecdotes that fennel is a galactagogue,[25] improving the milk supply of a breastfeeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote the growth of breast tissue. However, normal lactation does not involve growth of breast tissue. A single case report of fennel tea ingested by a breastfeeding mother resulted in neurotoxicity for the newborn child. Other uses Syrup prepared from fennel juice was formerly given for chronic coughs. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables. Parts Used:  Seeds, leaves, roots, oil - the whole plant Constituents:  the essential oil is made up predominantly of anethole (50 to 80%), limonene, fenchone, and estragole. the seeds also contain fiber and complex carbohydrates. Fennel also acts as an excellent digestive aid to relieve abdominal cramps, gas and bloating. The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes. If you expect to eat a vegetable that you have trouble digesting, like cabbage, try adding fennel seeds to your recipe. Fennel seeds (as well as anise) contain creosol and alpha-pinene, chemicals that help to loosen congestion and make coughs more productive. Fennel also calms the dry, hacking cough of bronchitis. The Greek name for fennel was marathon was derived from "maraino", to grow thin, reflecting the widely held belief that fennel affected weight loss, a belief that was echoed by William Coles, in "Nature's Paradise" both the seeds, leaves, and root of Garden Fennel are much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank. Fennel's ancient reputation as a weight loss aid still holds up today. Drinking a cup of fennel seed tea 15 minutes before eating a heavy meal seems to take the edge off your appetite. Fennel also tunes up digestion, helping to turn food into energy instead of fat. Women who are going through menopause or are experiencing menstrual problems may benefit from the estrogenic properties of fennel. It has a balancing effect on the female reproductive system and increases the flow of body energy. Extracts of fennel have estrogenic properties that may benefit women going through the hormonal imbalances caused by menopause.   Sow fennel seed directly into the ground in spring when the ground is warm and thin plants to 12-18 inches. Plants can also be propagated by division in spring. Fennel prefers moist but well-drained soil with a pH between 4.8 and 8.2.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 231 (1g)

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10.000 Seeds Long White...

€10.00 (SKU: P 123 (20g))

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5/ 5

<h2>10.000 Seeds Long White Smooth Parsnip</h2> <h2>Price for Package about 10,000 (20 g) seeds.</h2> <div>One of the most popular and reliable varieties, producing Long rooted and broad shouldered roots making it suitable for almost all soil types. A high yielder, it has good canker resistance and will deliver lots of fine, medium length, smooth skinned, high quality, fine flavoured parsnips.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 3 cm </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 15-25 ° C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> up to 3 weeks </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table>

P 123 (20g)

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Long White Smooth Parsnip

€1.95 (SKU: VE 30 (1g))

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5/ 5

<h2>Long White Smooth Parsnip Organic Seeds (Pastinaca sativa)</h2> <h2>Price for Package of 150 (1g) seeds.</h2> <div>One of the most popular and reliable varieties, producing Long rooted and broad shouldered roots making it suitable for almost all soil types.  A high yielder, it has good canker resistance and will deliver lots of fine, medium length, smooth skinned, high quality, fine flavoured parsnips.</div>   <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round  </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 3 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 15-25 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> up to 3 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table>    <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 30 (1g)

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Berlin Parsley Root Seeds...

€1.95 (SKU: VE 24 (1,4g))

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5/ 5

<h2>Berlin Parsley Root Seeds (dual use)</h2> <h2>Price for Package of 1000+ (1,4g) seeds. </h2> Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip. These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter. <h2>Wikipedia:</h2> Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has naturalized elsewhere in Europe, and is widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. <h2>Etymology</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried parsley showing name in German, Spanish and Greek on the label</div> </div> </div> The word "parsley" is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Medieval Latin petrosilium, from Latin petroselinum,[1] which is the latinization of the Greek πετροσέλινον (petroselinon), "rock-celery",[2] from πέτρα (petra), "rock, stone",[3] + σέλινον (selinon), "celery".[4][5][6] Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.[7] <h2>Description</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.[6][8][9] <h2>Nutritional content</h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151 kJ (36 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</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 = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.  Source: USDA Nutrient Database</td> </tr> </tbody> </table> Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin,[10] folic acid, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene. <h3>Precautions</h3> Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects. <h2>Cultivation</h2> Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.[9] Germination is slow, taking four to six weeks,[9] and it often is difficult because of furanocoumarins in its seed coat.[13] Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.[9] Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds. <h3>Cultivars</h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> In cultivation, parsley is subdivided into several cultivar groups,[14] depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties,[15] but they are cultivated selections, not of natural botanical origin.[8] <h4>Leaf parsley</h4> The two main groups of parsley used as herbs are French, or curly leaf (P. crispum crispum group; syn. P. crispum var. crispum); and, Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum). Of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,[16] and is said to have a stronger flavor[9] — although this is disputed[16] — while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing.[16][17] A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.[16] <h4>Root parsley</h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britainand the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).[16] Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different. <h2>Culinary use</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh salad</div> </div> </div> Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).[18] In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés. <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese. In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley (salsa) and freshly chopped scallion (cebolinha) are the main ingredients in the herb seasoning called cheiro-verde (literally "green aroma"), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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Variety from Japan

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Mitsuba Japanese Parsley...

€1.95 (SKU: MHS 115)

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<h2>Mitsuba Japanese Parsley Seeds (Cryptotaenia Japonica)</h2> <h2>Price for Package of 50 (0,13 g) seeds.</h2> Cryptotaenia japonica, commonly called Japanese parsley, Japanese honeywort or mitsuba, is an herbaceous perennial with foliage that somewhat resembles a flat-leaved parsley. It is native to moist woodland areas and ditches in eastern Asia. Branching stems of ternate compound leaves (mitsuba means three leaves in Japanese) with serrated ovate segments (each to 2-4" long) typically grow in an upright clump to 12-18" tall and as wide. Small white flowers in umbels bloom in summer on stems rising about 6" above the foliage. Seeds ripen in August-September. Plants are frequently used as culinary herbs in Asian cuisine. Leaves and stems are considered to have a parsley/celery-like flavor and may be added to soups, salads or other hot/cold dishes as a flavoring and/or garnish. Roots can be blanched and sauteed. Forma atropurpurea plants have ruffled purple-black foliage and stems which contribute significant ornamental interest to garden areas. Umbels of light pink to purple flowers bloom above the foliage in midsummer bringing plant height to 24" tall. Leaves typically lose sharp color intensity as the summer progresses. Culinary uses are the same as for species plants. Very closely related to Cryptotaenia japonica is the North American species Cryptotaenia canadensis, which is native from Quebec to Manitoba south to Georgia and Texas. In Missouri, it is found in rocky woods, ravines, valleys and along streams and bluff ledges throughout the State (Steyermark). Genus name comes from the Greek word cryptos meaning hidden and tainia meaning band, ribbon or fillet in probable reference to oil tubes hidden or concealed in the fruits. Specific epithet means of Japan. Problems No serious insect or disease problems. Watch for slugs and snails. Garden Uses Culinary herb for herb gardens. Purple foliage has good ornamental value for rock gardens, borders or shady areas of the landscape. Containers. Cultivation details Succeeds in most soils, preferring a moist shady position under trees where it often self-sows. The leaves tend to turn yellow when plants are grown in full sun. This species is not winter-hardy in all areas of Britain, though plants can tolerate short periods at temperatures down to -10°c. Mitsuba is commonly cultivated as a vegetable in Japan, there are some named varieties. It is usually grown as an annual. It is closely allied to C. canadensis, and is considered to be no more than a synonym of that species by some botanists[200]. This plant is adored by slugs and snails and must be protected when small or when new growth is emerging in the spring.

MHS 115 (50)

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PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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PrestaShop-#	www.seeds-gallery.eu
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PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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Cookie name	Provider	Purpose	Expiry
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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Cookie name	Provider	Purpose	Expiry
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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Cookie name	Provider	Purpose	Expiry
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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