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Lettuce Seeds May Queen

Lettuce Seeds May Queen

Price €1.95 (SKU: PL 4)
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5/ 5
<h2 class=""><strong>Lettuce Seeds May Queen (Lactuca sativa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for package of 1000 (1g) seeds.</strong></span></h2> <p>MAY QUEEN LETTUCE (Lactuca sativa), more modernly called May King, is a 19th English heirloom butterhead was grown in the great glasshouses of the Victorian era. Early maturing, tender, with a sweet flavor, it is still a favorite across the Pond for growing in greenhouses and cold frames and in the garden as it can withstand ground frosts. The leaves are lime green with a reddish tinge and the small firm creamy hearts have a pink tinge. Very fetching on the salad plate! 50 days. 50 seeds.</p> <p>GROWING TIPS: Lettuces are my absolute favorite - I dedicate a lot of space to them in my garden because I like variety and they can be really beautiful kissed by the sun. Direct sow in early spring and late summer. The more space each lettuce has to grow the larger it becomes. If you are sowing for quick greens, don't bother to thin - just use your scissors to clips what you need for dinner as it will continue to grow.</p> <p>Lettuces love cool (not cold) weather and respond to well-prepared soil and regular weeding and watering. Relatively pest-free, with the exception of slugs (easily combatted with a barrier of ashes or copper wire) and furry invaders (chicken ware cloches work best there).</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 4 (1g)
Lettuce Seeds May Queen

Variety from Italy
Lettuce Seeds BATAVIA BIONDA DI PARIGI

Lettuce Seeds BATAVIA...

Price €1.85 (SKU: PL 5)
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5/ 5
<h2><strong>Lettuce Seeds BATAVIA BIONDA DI PARIGI</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 1000 (1g) seeds.</strong></span></h2> <p>Italian Heirloom Batavia Bionda Di Parigi is a medium-early variety that produces a large, and heavy head, which is crisp and golden.&nbsp; A large tightly wrapped round head with light green tender leaves and pronounced crunchy ribs.</p> <h3><strong>When to Plant</strong></h3> <p>In spring, sow lettuce in cold frames or tunnels six weeks before your last frost date. Start more seeds indoors under lights at about the same time, and set them out when they are three weeks old. Direct seed more lettuce two weeks before your average last spring frost date. Lettuce seeds typically sprout in two to eight days when soil temperatures range between 55 and 75 degrees.</p> <p>In fall, sow all types of lettuce at two-week intervals starting eight weeks before your first fall frost. One month before your first frost, sow only cold-tolerant butterheads and romaines.</p> <h3><strong>How to Plant</strong></h3> <p>Prepare your planting bed by loosening the soil to at least 10 inches deep. Mix in an inch or so of good compost or well-rotted manure. Sow lettuce seeds a quarter of an inch deep and 1 inch apart in rows or squares, or simply broadcast them over the bed.</p> <p>Indoors, sow lettuce seeds in flats or small containers kept under fluorescent lights. Harden off three-week-old seedlings for at least two or three days before transplanting. Use shade covers, such as pails or flowerpots, to protect transplants from sun and wind during their first few days in the garden.</p> <h3><strong>Harvesting and Storage</strong></h3> <p>Harvest lettuce in the morning, after the plants, have had all night to plump up with water. Wilted lettuce picked on a hot day seldom revives, even when rushed to the refrigerator. Pull (and eat) young plants until you get the spacing you want. Gather individual leaves or use scissors to harvest handfuls of baby lettuce. Rinse lettuce thoroughly with cool water, shake or spin off excess moisture, and store it in plastic bags in the refrigerator. Lettuce often needs a second cleaning as it is prepared for the table.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 5 (1g)
Lettuce Seeds BATAVIA BIONDA DI PARIGI
LETTUCE BRASILIANA Seeds

LETTUCE BRASILIANA Seeds

Price €1.85 (SKU: PL 6)
,
5/ 5
<h2><strong>LETTUCE BRASILIANA Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>Brasiliana: Similar in nature to an Iceberg lettuce. Large, tightly wrapped head with crunchy leaves.</p> <p>Lettuce (Lactuca sativa) is an annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a food plant grown for its succulent leaves, in addition to its oil-rich seeds. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name lactuca, from which the English lettuce is ultimately derived. By 50 AD, multiple types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world.</p> <p>Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued with numerous nutrient deficiencies, as well as insect and mammal pests and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the Lactuca genus; although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. World production of lettuce and chicory for calendar year 2010 stood at 23 620 000/23,620,000 tonnes, half of which came from China.</p> <p>Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.[3] One variety, the woju (莴苣), or asparagus lettuce, is grown for its stems, which are eaten either raw or cooked. Lettuce is a rich source of vitamin K and vitamin A, and is a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral and parasitic outbreaks in humans, including E. coli and Salmonella. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.</p> <p><strong>Taxonomy and etymology</strong></p> <p>Lactuca sativa is a member of the Lactuca (lettuce) genus and the Asteraceae (sunflower or aster) family.[4] The species was first described in 1753 by Carl Linnaeus in the second volume of his Species Plantarum.[5] Synonyms for L. sativa include Lactuca scariola var. sativa,[1] L. scariola var. integrata and L. scariola var. integrifolia.[6] L. scariola is itself a synonym for L. serriola, the common wild or prickly lettuce.[2] L. sativa also has many identified taxonomic groups, subspecies and varieties, which delineate the various cultivar groups of domesticated lettuce.[7] Lettuce is closely related to several Lactuca species from southwest Asia; the closest relationship is to L. serriola, an aggressive weed common in temperate and subtropical zones in much of the world.</p> <p>The Romans referred to lettuce as lactuca (lac meaning milk in Latin), an allusion to the white substance, now called latex, exuded by cut stems.[9] This word has become the genus name, while sativa (meaning "sown" or "cultivated") was added to create the species name.[10] The current word lettuce, originally from Middle English, came from the Old French letues or laitues, which derived from the Roman name.[11] The name romaine came from that type's use in the Roman papal gardens, while cos, another term for romaine lettuce, came from the earliest European seeds of the type from the Greek island of Cos, a center of lettuce farming in the Byzantine period.</p> <p><strong>Description</strong></p> <p>Lettuce's native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world. Plants generally have a height and spread of 6 to 12 inches (15 to 30 cm). The leaves are colorful, mainly in the green and red color spectrums, with some variegated varieties. There are also a few varieties with yellow, gold or blue-teal leaves. Lettuces have a wide range of shapes and textures, from the dense heads of the iceberg type to the notched, scalloped, frilly or ruffly leaves of leaf varieties.[14] Lettuce plants have a root system that includes a main taproot and smaller secondary roots. Some varieties, especially those found in the United States and Western Europe, have long, narrow taproots and a small set of secondary roots. Longer taproots and more extensive secondary systems are found in varieties from Asia.</p> <p>Depending on the variety and time of year, lettuce generally lives 65–130 days from planting to harvesting. Because lettuce that flowers (through the process known as "bolting") becomes bitter and unsaleable, plants grown for consumption are rarely allowed to grow to maturity. Lettuce flowers more quickly in hot temperatures, while freezing temperatures cause slower growth and sometimes damage to outer leaves.[16] Once plants move past the edible stage, they develop flower stalks up to 3 feet (0.9 m) high with small yellow blossoms.[17] Like other members of the tribe Cichorieae, lettuce inflorescences (also known as flower heads or capitula) are composed of multiple florets, each with a modified calyx called a pappus (which becomes the feathery "parachute" of the fruit), a corolla of five petals fused into a ligule or strap, and the reproductive parts. These include fused anthers that form a tube which surrounds a style and bipartite stigma. As the anthers shed pollen, the style elongates to allow the stigmas, now coated with pollen, to emerge from the tube.[15][18] The ovaries form compressed, obovate (teardrop-shaped) dry fruits that do not open at maturity, measuring 3 to 4 mm long. The fruits have 5–7 ribs on each side and are tipped by two rows of small white hairs. The pappus remains at the top of each fruit as a dispersal structure. Each fruit contains one seed, which can be white, yellow, gray or brown depending on the variety of lettuce.</p> <p>The domestication of lettuce over the centuries has resulted in several changes through selective breeding: delayed bolting, larger seeds, larger leaves and heads, better taste and texture, a lower latex content, and different leaf shapes and colors. Work in these areas continues through the present day.[19] Scientific research into the genetic modification of lettuce is ongoing, with over 85 field trials taking place between 1992 and 2005 in the European Union and United States to test modifications allowing greater herbicide tolerance, greater resistance to insects and fungi and slower bolting patterns. However, genetically modified lettuce is not currently used in commercial agriculture.</p> <p><strong>History</strong></p> <p>Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. This plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves,[21] with evidence of its cultivation appearing as early as 2680 BC.[9] Lettuce was considered a sacred plant of the reproduction god Min, and it was carried during his festivals and placed near his images. The plant was thought to help the god "perform the sexual act untiringly."[22] Its use in religious ceremonies resulted in the creation of many images in tombs and wall paintings. The cultivated variety appears to have been about 30 inches (76 cm) tall and resembled a large version of the modern romaine lettuce. These upright lettuces were developed by the Egyptians and passed to the Greeks, who in turn shared them with the Romans. Circa 50 AD, Roman agriculturalist Columella described several lettuce varieties – some of which may have been ancestors of today's lettuces.</p> <p>Lettuce appears in many medieval writings, especially as a medicinal herb. Hildegard of Bingen mentioned it in her writings on medicinal herbs between 1098 and 1179, and many early herbals also describe its uses. In 1586, Joachim Camerarius provided descriptions of the three basic modern lettuces – head lettuce, loose-leaf lettuce, and romaine (or cos) lettuce.[12] Lettuce was first brought to the Americas from Europe by Christopher Columbus in the late 15th century.[23][24] Between the late 16th century and the early 18th century, many varieties were developed in Europe, particularly Holland. Books published in the mid-18th and early 19th centuries describe several varieties found in gardens today.</p> <p>Due to its short lifespan after harvest, lettuce was originally sold relatively close to where it was grown. The early 20th century saw the development of new packing, storage and shipping technologies that improved the lifespan and transportability of lettuce and resulted in a significant increase in availability.[26] During the 1950s, lettuce production was revolutionized with the development of vacuum cooling, which allowed field cooling and packing of lettuce, replacing the previously used method of ice-cooling in packing houses outside the fields.</p> <p>Lettuce is very easy to grow, and as such has been a significant source of sales for many seed companies. Tracing the history of many varieties is complicated by the practice of many companies, particularly in the US, of changing a variety's name from year to year. This was done for several reasons, the most prominent being to boost sales by promoting a "new" variety or to prevent customers from knowing that the variety had been developed by a competing seed company. Documentation from the late 19th century shows between 65 and 140 distinct varieties of lettuce, depending on the amount of variation allowed between types – a distinct difference from the 1,100 named lettuce varieties on the market at the time. Names also often changed significantly from country to country.[28] Although most lettuce grown today is used as a vegetable, a minor amount is used in the production of tobacco-free cigarettes; however, domestic lettuce's wild relatives produce a leaf that visually more closely resembles tobacco.</p> <p><strong>Cultivation</strong></p> <p>A hardy annual, some varieties of lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames.[25] Lettuces meant for the cutting of individual leaves are generally planted straight into the garden in thick rows. Heading varieties of lettuces are commonly started in flats, then transplanted to individual spots, usually 8 to 14 inches (20 to 36 cm) apart, in the garden after developing several leaves. Lettuce spaced further apart receives more sunlight, which improves color and nutrient quantities in the leaves. Pale to white lettuce, such as the centers in some iceberg lettuce, contain few nutrients.</p> <p>Lettuce grows best in full sun in loose, nitrogen-rich soils with a pH of between 6.0 and 6.8. Heat generally prompts lettuce to bolt, with most varieties growing poorly above 75 °F (24 °C); cool temperatures prompt better performance, with 60 to 65 °F (16 to 18 °C) being preferred and as low as 45 °F (7 °C) being tolerated.[30] Plants in hot areas that are provided partial shade during the hottest part of the day will bolt more slowly. Temperatures above 80 °F (27 °C) will generally result in poor or non-existent germination of lettuce seeds.[30] After harvest, lettuce lasts the longest when kept at 32 °F (0 °C) and 96 percent humidity. Lettuce quickly degrades when stored with fruit such as apples, pears and bananas that release the ripening agent ethylene gas. The high water content of lettuce (94.9 percent) creates problems when attempting to preserve the plant – it cannot be successfully frozen, canned or dried and must be eaten fresh.</p> <p>Lettuce varieties will cross with each other, making spacing of 5 to 20 feet (1.5 to 6.1 m) between varieties necessary to prevent contamination when saving seeds. Lettuce will also cross with Lactuca serriola (wild lettuce), with the resulting seeds often producing a plant with tough, bitter leaves. Celtuce, a lettuce variety grown primarily in Asia for its stems, crosses easily with lettuces grown for their leaves.[17] This propensity for crossing, however, has led to breeding programs using closely related species in Lactuca, such as L. serriola, L. saligna, and L. virosa, to broaden the available gene pool. Starting in the 1990s, such programs began to include more distantly related species such as L. tatarica.[32] Seeds keep best when stored in cool conditions, and, unless stored cryogenically, remain viable the longest when stored at −4 °F (−20 °C); they are relatively short lived in storage.</p> <p>At room temperature, lettuce seeds remain viable for only a few months. However, when newly harvested lettuce seed is stored cryogenically, this life increases to a half-life of 500 years for vaporized nitrogen and 3,400 years for liquid nitrogen; this advantage is lost if seeds are not frozen promptly after harvesting.</p> <p><strong>Culinary use</strong></p> <p>As described around 50 AD, lettuce leaves were often cooked and served by the Romans with an oil-and-vinegar dressing; however, smaller leaves were sometimes eaten raw. During the 81–96 AD reign of Domitian, the tradition of serving a lettuce salad before a meal began. Post-Roman Europe continued the tradition of poaching lettuce, mainly with large romaine types, as well as the method of pouring a hot oil and vinegar mixture over the leaves.[9] Today, the majority of lettuce is grown for its leaves, although one type is grown for its stem and one for its seeds, which are made into an oil.[21] Most lettuce is used in salads, either alone or with other greens, vegetables, meats and cheeses. Romaine lettuce is often used for Caesar salads, with a dressing that includes anchovies and eggs. Lettuce leaves can also be found in soups, sandwiches and wraps, while the stems are eaten both raw and cooked.[10] The consumption of lettuce in China developed differently from in Western countries, due to health risks and cultural aversion to eating raw leaves. In that country, "salads" were created from cooked vegetables and served hot or cold. Lettuce was also used in a larger variety of dishes than in Western countries, contributing to a range of dishes including bean curd and meat dishes, soups and stir-frys plain or with other vegetables. Stem lettuce, widely consumed in China, is eaten either raw or cooked, the latter primarily in soups and stir-frys.[44] Lettuce is also used as a primary ingredient in the preparation of lettuce soup.</p> <p><strong>Nutritional content</strong></p> <p>Depending on the variety, lettuce is an excellent source (20% of the Daily Value, DV, or higher) of vitamin K (97% DV) and vitamin A (21% DV) (table), with higher concentrations of the provitamin A compound, beta-carotene, found in darker green lettuces, such as Romaine.[31] With the exception of the iceberg variety, lettuce is also a good source (10-19% DV) of folate and iron (table).</p> <p><strong>Religious and medicinal lore</strong></p> <p>In addition to its usual purpose as an edible leafy vegetable, lettuce has had a number of uses in ancient (and even some more modern) times as a medicinal herb and religious symbol. For example, ancient Egyptians thought lettuce to be a symbol of sexual prowess[43] and a promoter of love and childbearing in women. The Romans likewise claimed that it increased sexual potency.[52] In contrast, the ancient Greeks connected the plant with male impotency,[9] and served it during funerals (probably due to its role in the myth of Adonis's death), and British women in the 19th century believed it would cause infertility and sterility. Lettuce has mild narcotic properties; it was called "sleepwort" by the Anglo-Saxons because of this attribute, although the cultivated L. sativa has lower levels of the narcotic than its wild cousins.[52] This narcotic effect is a property of two sesquiterpene lactones which are found in the white liquid (latex) in the stems of lettuce,[29] called lactucarium or "lettuce opium".</p> <p>Lettuce is also eaten as part of the Jewish Passover Seder, where it is considered the optimal choice for use as the bitter herb, which is eaten together with the matzah.</p> <p>Some American settlers claimed that smallpox could be prevented through the ingestion of lettuce,[52] and an Iranian belief suggested consumption of the seeds when afflicted with typhoid.[53] Folk medicine has also claimed it as a treatment for pain, rheumatism, tension and nervousness, coughs and insanity; scientific evidence of these benefits in humans has not been found. The religious ties of lettuce continue into the present day among the Yazidi people of northern Iraq, who have a religious prohibition against eating the plant.</p>
PL 6 (100 S)
LETTUCE BRASILIANA Seeds
Great Lakes 118 Lettuce Seed

Great Lakes 118 Lettuce Seed

Price €2.25 (SKU: PL 2)
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5/ 5
<div id="idTab1" class="rte"> <h2><span style="font-size:14pt;"><strong>Great Lakes</strong><strong> 118</strong><strong> Lettuce Seed</strong></span></h2> <h2 class="rte align_justify"><span style="color:#ff0000;"><strong><span style="font-size:14pt;">Price for Package of 2000 seeds (2g).</span></strong></span><span style="color:#ff0000;"><strong><span style="font-size:14pt;"></span></strong></span></h2> <p>Great Lakes lettuce produces large crisp heads of lettuce that have been a farming standard for over 60 years.</p> <p>Fantastic flavor and created for salads and sandwiches.</p> <p>The standard for commercial growers for decades.  Now forgotten, but not by the backyard gardeners and farmers' market growers!</p> <p>Excellent early spring and late fall lettuce.</p> </div> <div> </div> <div> </div> <div> </div>
PL 2 (2 g)
Great Lakes 118 Lettuce Seed

Variety from Serbia
Butterhead Lettuce Seed...

Butterhead Lettuce Seed...

Price €1.85 (SKU: PL 7)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <div id="idTab1" class="rte"> <h2><span style="font-size: 14pt;"><strong>Butterhead Lettuce</strong> <strong>Seed ATTRACTION</strong></span></h2> <h3><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 500 seeds.</strong></span></h3> <p>An early butterhead variety. The Butterhead Lettuce Attraction: Variety with large, firm heads,round slightly flatened of smooth leaves of an green intense color. A great classic in our kitchens and gardens.</p> <p> </p> <p><strong>Seed sowing:</strong><strong> </strong>March to July<br /><strong>Harvest salads:</strong> Beginning be<br /><strong>Height:</strong> The lettuce attraction reaches on average 20 to 25cm<br /><strong>Exposure:</strong> Halfshade</p> <p><strong>Sowing instructions:</strong> Seed sowing August to September directly in place after any danger of frost is past, sow 1 cm from depth, water ground even in the event of rain. You can also start earlier in a shelter. Transplant after approximately 20 to 30 days. To help the formation of apple water young lettuces on the leaves in full sun. Cut lettuce ten weeks after sowing.</p> <p><strong>Sowing distance:</strong> 25 x 30 cm between plants<br /><strong>Minimum seed sowing temperature:</strong> 10°C<br /><strong>Seed germination:</strong> 6 to 8 days<br /><strong>Nutritional value:</strong> 15 Kcal for 100 gr.</p> <p><strong>Net weight of seeds:</strong> 4 gr. = +/- 3200 seeds</p> <p><strong>Companion Plants:</strong> Carrot, Radish, Strawberry, Cucumber.</p> </div> </body> </html>
PL 7 (500 S)
Butterhead Lettuce Seed ATTRACTION
Garden Cress Lettuce Seeds 1.45 - 3

Garden Cress Lettuce Seeds...

Price €1.35 (SKU: PL 11)
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5/ 5
<h2><strong>Garden Cress Lettuce Seeds (Lepidium sativum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 500 (1g) seeds.</strong></span></h2> <div>Cress (Lepidium sativum) , sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress. Garden Cress is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person's pepper.</div> <div>This annual plant can reach a height of 60 cm (~24 inches), with many branches on the upper part. The white to pinkish flowers are only 2 mm (1/12 of an inch) across, clustered in branched racemes.</div> <div> <div><strong>Garden cress in agriculture</strong></div> <div>Garden cress is commercially grown in England, France, the Netherlands and Scandinavia.[5]</div> <div>Cultivation of garden cress is practical on both mass scales and on the individual scale. Garden cress is suitable for hydroponic cultivation and thrives in slightly alkaline water. In many local markets, the demand for hydroponically grown cress can exceed available supply, partially because cress leaves are not suitable for distribution in dried form, so can be only partially preserved. Consumers commonly acquire cress as seeds or (in Europe) from markets as boxes of young live shoots.</div> <div>Edible shoots are typically harvested in one to two weeks after planting, when they are 5–13 cm (2 - 5 inches) tall.</div> <div><strong>Cress in cookery</strong></div> <div>Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In England, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.</div> <div><strong>Other uses</strong></div> <div> <div>Garden cress, known as chandrashoor, and the seeds, known as halloon in India, are commonly used in the system of ayurveda to prevent postnatal complications.</div> <div>Cress may be given to pet birds, such as budgerigars.</div> <div>Lepidium sativum seeds are used medicinally for indigestion and constipation.</div> </div> </div> <div><span style="text-decoration: underline;"><strong><em>Medicinal uses of Lepidium sativum (Pepper grass)</em></strong></span></div> <div>Lepidium sativum seeds are used in treatment of dysentery, leprosy, skin and eye diseases, leucorrhoea, scurvy, diarrhea, dyspepsia, asthma, cough, cold and seminal weakness. They are considred bitter, diuretic, tonic, abortifacient, aphrodisiac, thermogenic, galactagogue, emmenagogue, depurative, ophthalmic and contain a large amount of oil.</div> <div>The root is acrid and bitter in taste. It is used for treating tenesmus and secondary syphilis.</div> <div>The leaf possesses diuretic, stimulant and antibacterial activities. It is recommended for hepatopathy, scurvy, etc.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 11 (1g)
Garden Cress Lettuce Seeds 1.45 - 3
Corn Salad Lettuce Seeds  - 2

Corn Salad Lettuce Seeds

Price €1.85 (SKU: PL 8)
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5/ 5
<h2><strong>Corn Salad (Mache) Lettuce Seeds Heirloom (Valerianella locusta)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 330 (1 g) seeds.</strong></span></h2> <p>These miniature salad greens have been popular in central and northern Europe for centuries and was first popularized by Henry XIV during the 1590s. The dark green leaves are delightfully minty-sweet and productive. Best if grown during cool weather. Very cold hardy. 45 Days</p> <p>Corn Salad is a wonderfully tasty salad crop for early spring and late fall. Harvest the small heads of oval, dark green leaves when 4" across.</p> <p><strong>Wikipedia:</strong></p> <p>Valerianella locusta is a small dicot annual plant of the family Valerianaceae. It is an edible salad green with a characteristic nutty flavor, dark green color, and soft texture. Common names include corn salad (or cornsalad), lamb's lettuce, mâche, fetticus, feldsalat, nut lettuce, field salad and rapunzel. In restaurants that feature French cooking, this salad green may be called doucette or raiponce, as an alternative to mâche, by which it is best known.</p> <div>Description</div> <div>Corn salad, also known as mâche or lamb's lettuce, grows in a low rosette with spatulate leaves up to 15.2 cm long. It is a hardy plant that grows to zone 5, and in mild climates it is grown as a winter green. In warm conditions it tends to bolt to seed.</div> <div>Corn salad grows wild in parts of Europe, northern Africa and western Asia. In Europe and Asia it is a common weed in cultivated land and waste spaces. In North America it has escaped cultivation and become naturalized on both the eastern and western seaboards.</div> <div>As a cultivated crop, it is a specialty of the region around Nantes, France, which is the primary source for mâche in Europe.</div> <div>History</div> <div>Corn salad was originally foraged by European peasants until Jean-Baptiste de La Quintinie, royal gardener of King Louis XIV, introduced it to the world. It has been eaten in Britain for centuries and appears in John Gerard's Herbal of 1597. It was grown commercially in London from the late 18th or early 19th century and appeared on markets as a winter vegetable, however, it only became commercially available there in the 1980s. American president Thomas Jefferson cultivated mâche at his home, Monticello, in Virginia in the early 1800's.</div> <div>The common name corn salad refers to the fact that it often grows as a weed in wheat fields. (The European term for staple grain is "corn".) The Brothers Grimm's tale Rapunzel may have taken its name from this plant.</div> <div>Nutrition</div> <div>Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, B9, vitamin E, and omega-3 fatty acids. It is best if gathered before flowers appear.</div>
PL 8 (300 S)
Corn Salad Lettuce Seeds  - 2
Lettuce Seeds 'Green Mignonette' Butterhead

Lettuce Seeds 'Green...

Price €1.50 (SKU: PL 1)
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5/ 5
<h2><strong>Lettuce&nbsp;Seeds&nbsp;'Green Mignonette' Butterhead</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 100 (0,09g) seeds.</strong></span><span style="color: #ff0000;"><strong><br></strong></span></h2> <div>Green Mignonette' is a butterhead lettuce type. It is an excellent home garden variety as it is easy to grow with exceptional eating qualities and is slow to bolt. It has soft, deep green, ruffled leaves, a loose heart and is very tender and sweet. It is suitable for planting for most of the year. Days to harvest: 25 days salad mix; 46 days full size.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 1 (100 S)
Lettuce Seeds 'Green Mignonette' Butterhead
Lettuce Seeds Lollo Rossa...

Lettuce Seeds Lollo Rossa...

Price €1.10 (SKU: VE 38 LRC)
,
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)
Lettuce Seeds Lollo Rossa Concorde
Black Salsify Or Spanish Salsify Seeds 1.95 - 3

Black Salsify Seeds...

Price €1.95 (SKU: VE 129)
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Black Salsify Or Spanish Salsify Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way as salsify (Tragopogon porrifolius), also in the sunflower family.</p> <p>The scorzonera sweet is a crystallized dessert made from scorzonera in Évora, Alentejo, Portugal. It is listed on the Ark of Taste.</p> <p><strong>Description</strong></p> <p>The black salsify plant has heads of yellow ray flowers. The thin black taproot grows up to one meter long and up to 2 centimetres (0.8 in) in diameter. It has a black skin with white internal flesh.</p> <p><strong>History</strong></p> <p>Black salsify is native to Southern Europe and the Near East. As is indicated by its binomial name, it is generally thought to have spread to the rest of Europe from Spain, but the first mention of the vegetable by a Western writer came from Leonhard Rudolf, who reported seeing scorzonera at the market of Aleppo in Syria, in 1575. Although it is often claimed that the name of the genus Scorzonera probably derives from the Old French word scorzon, meaning snake (or "adder" to be exact), it is more likely that the name is derived from the Italian "scorza negra" meaning "black bark"/"black peel" and obviously indicating the dark brown to black skin of the root. The Celtic and Germanic peoples are believed to have eaten the black salsify, which was considered efficacious against the bubonic plague and snake bites until the 16th century. The plant was being cultivated as a vegetable in Italy and France by 1660 and, soon after, the Belgians were growing vast fields of it.</p> <p><strong>Food value</strong></p> <p>The black salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It also contains the glycoside inulin, conferring a mild sweetness that is suitable for diabetics.</p> <p><strong>Preparation</strong></p> <p>The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root contains an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes (or less).</p> <p>Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be coated with batter and deep fried.</p> <p><strong>Cultivation</strong></p> <p>Black salsify is hitherto mainly a European crop. Belgium, France and the Netherlands are the world's largest producers of black salsify; significant amounts are also produced in Germany. In the latter country, 'Hoffmanns Schwarzer Pfahl' is a cultivar widely used by commercial growers, while 'Duplex' is popular among small-scale gardeners. Some other cultivars are widely available, but because it was rather a localized crop before being produced for a wider market there are comparatively few landraces.</p> <p>Harvesting is somewhat complicated, as the roots are quite fragile, and broken material loses freshness. Entire roots will keep fresh all winter if stored in a cool dark place, due to their robust black corky skin. In root cellars they may keep fresh well into springtime. It is, however, very hardy and will grow well in most cool-temperate climates and usually yield 15–20 metric tons of roots per hectare. In British gardens it is common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting; this can take two years. Commercially, it can be grown best as the year's second crop of a field.</p> <p>Sun 09 June, 2019</p> </div>
VE 129 (15 S)
Black Salsify Or Spanish Salsify Seeds 1.95 - 3
Chamomile seeds (Matricaria...

Chamomile seeds (Matricaria...

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

Common Dandelion Seeds...

Price €1.85 (SKU: VE 196)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Common Dandelion Seeds Medical Herb (Taraxacum officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Taraxacum officinale, the common dandelion (often simply called "dandelion"), is a flowering herbaceous perennial plant of the family Asteraceae (Compositae).</p> <p>It can be found growing in temperate regions of the world, in lawns, on roadsides, on disturbed banks and shores of water ways, and other areas with moist soils. T. officinale is considered a weed, especially in lawns and along roadsides, but it is sometimes used as a medical herb and in food preparation. Common dandelion is well known for its yellow flower heads that turn into round balls of silver tufted fruits that disperse in the wind called "blowballs" or "clocks" (in both British and American English).</p> <p> </p> <p><strong>Description</strong></p> <p>Taraxacum officinale grows from generally unbranched taproots and produces one to more than ten stems that are typically 5–40 cm (2.0–15.7 in) tall, but sometimes up to 70 cm (28 in) tall. The stems can be tinted purplish, they are upright or lax, and produce flower heads that are held as tall or taller than the foliage. The foliage may be upright-growing or horizontally spreading; the leaves have petioles that are either unwinged or narrowly winged. The stems can be glabrous or sparsely covered with short hairs. Plants have milky latex and the leaves are all basal; each flowering stem lacks bracts and has one single flower head. The yellow flower heads lack receptacle bracts and all the flowers, which are called florets, are ligulate and bisexual. In many lineages, fruits are mostly produced by apomixis, notwithstanding the flowers are visited by many types of insects.</p> <p> </p> <p>The leaves are 5–45 cm (2.0–17.7 in) long and 1–10 cm (0.39–3.94 in) wide, and are oblanceolate, oblong, or obovate in shape, with the bases gradually narrowing to the petiole. The leaf margins are typically shallowly lobed to deeply lobed and often lacerate or toothed with sharp or dull teeth.</p> <p> </p> <p>The calyculi (the cuplike bracts that hold the florets) are composed of 12 to 18 segments: each segment is reflexed and sometimes glaucous. The lanceolate shaped bractlets are in two series, with the apices acuminate in shape. The 14–25 mm (0.55–0.98 in) wide involucres are green to dark green or brownish-green, with the tips dark gray or purplish. The florets number 40 to over 100 per head, having corollas that are yellow or orange-yellow in color.</p> <p> </p> <p>The fruits, called cypselae, range in color from olive-green or olive-brown to straw-colored to grayish, they are oblanceoloid in shape and 2–3 mm (0.079–0.118 in) long with slender beaks. The fruits have 4 to 12 ribs that have sharp edges. The silky pappi, which form the parachutes, are white to silver-white in color and around 6 mm wide. Plants typically have 24 or 40 pairs of chromosomes, while some have 16 or 32 pairs.</p> <p> </p> <p><strong>Uses</strong></p> <p>While the dandelion is considered a weed by many gardeners and lawn owners, the plant has several culinary uses. The specific name officinalis refers to its value as a medicinal herb, and is derived from the word opificina, later officina, meaning a workshop or pharmacy.[37] The flowers are used to make dandelion wine,[38] the greens are used in salads, the roots have been used to make a coffee substitute (when baked and ground into powder) and the plant was used by Native Americans as a food and medicine.</p> <p> </p> <p><strong>Culinary</strong></p> <p>Dandelions are harvested from the wild or grown on a small scale as a leaf vegetable. The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in beta-carotene, vitamin C and iron, carrying more iron and calcium than spinach.[40][unreliable medical source?]</p> <p> </p> <p>Dandelion flowers can be used to make dandelion wine, for which there are many recipes.[41] Most of these are more accurately described as "dandelion-flavored wine," as some other sort of fermented juice or extract serves as the main ingredient.[42] It has also been used in a saison ale called Pissenlit (the French word for dandelion, literally meaning "wet the bed") made by Brasserie Fantôme in Belgium. Dandelion and burdock is a soft drink that has long been popular in the United Kingdom.</p> <p> </p> <p>Another recipe using the plant is dandelion flower jam. In Silesia and also other parts of Poland and world, dandelion flowers are used to make a honey substitute syrup with added lemon (so-called May-honey). Ground roasted dandelion root can be used as a non-caffeinated coffee substitute.</p> <p> </p> <p><strong>Herbal medicine</strong></p> <p>Historically dandelion was prized for a variety of medicinal properties. It contains a wide number of pharmacologically active compounds.[44] Dandelion contains flavonoids including luteolin, apigenin, isoquercitrin (a quercetin-like compound), caffeic acid, and chlorogenic acid. Dandelion also contains terpenoids, triterpenes, and sesquiterpenes. Dandelion has been used as an herbal remedy in Europe, North America, and China.[44] "Empiric traditional application in humans of dandelion, in particular to treat digestive disorders, is supported by pharmacological investigations. ... Some results, e.g. concerning possible diuretic activity, are even contradictory and require a thorough reinvestigation."</p> <p> </p> <p>Dandelion has been used in herbal medicine in an attempt to treat infections, bile and liver problems, and as a diuretic.[44] Dandelion is used in herbal medicine as a mild laxative, for increasing appetite, and as a plant bitter for improving digestion.[45] The milky latex has been used as a mosquito repellent[46] and as a folk remedy to treat warts.</p> <p> </p> <p><strong>European dandelions</strong></p> <p>Taraxacum officinale L. (dandelion) is a vigorous weed in Europe with diploid sexual populations in the southern regions and partially overlapping populations of diploid sexuals and triploid or tetraploid apomicts in the central and northern regions. These European dandelions can be divided into two groups. The first group reproduces sexually as do most seed plants. This group consists of dandelions that have a diploid set of chromosomes, and are sexually self-incompatible. Sexual reproduction involves a reduction of the somatic chromosome number by meiosis followed by a restoration of the somatic chromosome number by fertilization. Diploid dandelions have eight pairs of chromosomes, and meiosis is regular with normal pairing of homologous chromosomes at the metaphase I stage of meiosis.</p> <p> </p> <p>The second group consists of polyploid (mostly triploid) apomicts, meaning that both a viable embryo as well as a functional endosperm is formed without prior fertilization. In contrast to the sexual diploids, the pairing of chromosomes at metaphase I in triploid apomicts is strongly reduced. However pairing is still sufficient to allow some recombination between homologous chromosomes.</p> <p> </p> <p>Taraxacum officinale has many English common names (of which some are no longer in use), including blowball, lion's-tooth, cankerwort, milk-witch, yellow-gowan, Irish daisy, monks-head, priest's-crown and puff-ball;[25] other common names include, faceclock, pee-a-bed, wet-a-bed,[26] swine's snout,[27] white endive, and wild endive.</p> <p> </p> <p>Carl Linnaeus named the species Leontodon taraxacum in 1753. The current genus name Taraxacum derives possibly from the Arabic Tharakhchakon,[10] or from the Greek Tarraxos.[29] The common name dandelion comes from the French dent de lion, or "lion's tooth", in reference to the plant's jagged-edged leaves.</p> <p> </p> <p><strong>Ecology</strong></p> <p>Taraxacum officinale is native to Europe and Asia,[30] and was originally imported to America as a food crop.[31] It is now naturalized throughout North America, southern Africa, South America, New Zealand, Australia, and India. It occurs in all 50 states of the USA and most Canadian provinces.[23] It is considered a noxious weed in some jurisdictions,[32] and is considered to be a nuisance in residential and recreational lawns in North America.[33] It is also an important weed in agriculture and causes significant economic damage because of its infestation in many crops worldwide.</p> <p> </p> <p>The dandelion is a common colonizer of disturbed habitats, both from wind blown seeds and seed germination from the seed bank.[34] The seeds remain viable in the seed bank for many years, with one study showing germination after nine years. This species is a somewhat prolific seed producer, with 54 to 172 seeds produced per head, and a single plant can produce more than 5,000 seeds a year. It is estimated that more than 97,000,000 seeds/hectare could be produced yearly by a dense stand of dandelions.[citation needed] When released, the seeds can be spread by the wind up to several hundred meters from their source. The seeds are also a common contaminant in crop and forage seeds. The plants are adaptable to most soils and the seeds are not dependent on cold temperatures before they will germinate but they need to be within the top 2.5 cm (1 in) of soil.</p> <p> </p> <p>While not in bloom, this species is sometimes confused with others, such as Chondrilla juncea, that have similar basal rosettes of foliage.[35] Another plant, sometimes referred to as fall dandelion, is very similar to dandelion, but produces "yellow fields" later.</p> <p> </p> <p><strong>Fossil record</strong></p> <p>T. officinale has a fossil record that goes back to glacial and interglacial times in Europe.</p> <p> </p>
VE 196 (50 S)
Common Dandelion Seeds Medical Herb (Taraxacum officinale)
Common Daisy, Lawn Daisy or...

Common Daisy, Lawn Daisy or...

Price €2.00 (SKU: F 51)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Common Daisy, Lawn Daisy or English Daisy Seeds (Bellis perennis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Bellis perennis is a common European species of daisy, of the Asteraceae family, often considered the archetypal species of that name. Many related plants also share the name "daisy", so to distinguish this species from other daisies it is sometimes qualified as common daisy, lawn daisy or English daisy. Historically, it has also been commonly known as bruisewort and occasionally woundwort (although the common name woundwort is now more closely associated with Stachys (woundworts)). Bellis perennis is native to western, central and northern Europe, but widely naturalized in most temperate regions including the Americas and Australasia.</p> <p><strong>Description</strong></p> <p>It is an herbaceous perennial plant with short creeping rhizomes and rosettes of small rounded or spoon-shaped leaves that are from 3/4 to 2 inches (approx. 2–5 cm) long and grows flat to the ground. The species habitually colonizes lawns, and is difficult to eradicate by mowing - hence the term 'lawn daisy'. Wherever it appears it is often considered an invasive weed.[4]</p> <p>The flowerheads are composite, in the form of a pseudanthium, consisting of many sessile flowers about 3/4 to 1-1/4 in (approx. 2–3 cm) in diameter, with white ray florets (often tipped red) and yellow disc florets. Each inflorescence is borne on single leafless stems 3/4 - 4 in (approx. 2–10 cm), rarely 6 in (approx. 15 cm) tall. The capitulum, or disc of florets, is surrounded by two rows of green bracts known as "phyllaries".</p> <p><strong>Cultivation</strong></p> <p>B. perennis generally blooms from early to midsummer, although when grown under ideal conditions, they have a very long flowering season and will even produce a few flowers in the middle of mild winters.</p> <p>It can generally be grown in USDA Zones 4 - 8 (i.e. where minimum temperatures are above −30 °F (−34 °C)) in full sun to partial shade conditions, and requires low or no maintenance. It has no known serious insect or disease problems and can generally be grown in most well-drained soils. The plant may be propagated either by seed after the last frost, or by division after flowering.</p> <p>Though invasive, the species is still considered a valuable ground cover in certain garden settings (e.g., as part of English or cottage-inspired gardens, as well as spring meadows where low growth and some color is desired in parallel with minimal care and maintenance while helping to crowd out noxious weeds once established and naturalized).</p> <p>Numerous single- and double-flowered varieties are in cultivation, producing flat or spherical blooms in a range of sizes (1 cm to 6 cm) and colors (red, pink &amp; white). They are generally grown from seed as biennial bedding plants. They can also be purchased as plugs in Spring. The cultivar 'Tasso series' has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><strong>Etymology</strong></p> <p>Bellis is Latin for "pretty" and perennis is Latin for "everlasting".</p> <p>The name "daisy" is considered a corruption of "day's eye", because the whole head closes at night and opens in the morning. Chaucer called it "eye of the day". In Medieval times, bellis perennis or the English Daisy was commonly known as "Mary's Rose".[10]</p> <p>The English Daisy is also considered to be a flower of children and innocence.</p> <p>Daisy is used as a girl's name and as a nickname for girls named Margaret, after the French name for the oxeye daisy, marguerite.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Culinary</strong></p> <p>This daisy may be used as a potherb. Young leaves can be eaten raw in salads or cooked, noting that the leaves become increasingly astringent with age. Flower buds and petals can be eaten raw in sandwiches, soups, and salads. It is also used as a tea and as a vitamin supplement.</p> <p><strong>Herbal medicine</strong></p> <p>Bellis perennis has astringent properties and has been used in herbal medicine.[13] In ancient Rome, the surgeons who accompanied Roman legions into battle would order their slaves to pick sacks full of daisies in order to extract their juice, hence the origin of this plant's scientific name in Latin. Bandages were soaked in this juice and would then be used to bind sword and spear cuts.</p> <p>Bellis perennis is still used in homeopathy for wounds and after certain surgical procedures, as well as for blunt trauma in animals. Typically, the plant is harvested while in flower when intended for use in homeopathy.</p> <p>Bellis perennis flowers have been used in the traditional Austrian medicine internally as tea (or the leaves as a salad) for treatment of disorders of the gastrointestinal and respiratory tract.</p> <p><strong>Other uses</strong></p> <p>Daisies have traditionally been used for making daisy chains in children's games.</p> </body> </html>
F 51
Common Daisy, Lawn Daisy or English Daisy Seeds
Stevia Seeds - Herb 1.9 - 2

Stevia Seeds (Stevia...

Price €1.90 (SKU: MHS 12)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Stevia Seeds - Herb</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of +-100 (0,06 g) seeds.<br /></strong></span></h2> <div>Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.</div> <div>With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.</div> <div>The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement,[1][2] but in 2008 approved rebaudioside A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing. In 2011, stevia was approved for use in the EU starting in early December, 2011.</div> <h2><strong>History and use</strong></h2> <div>The genus Stevia consists of 240[5] species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas.[6] They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve),[7] from whose surname originates the Latinized word stevia.[8] Human use of the sweet species S. rebaudiana originated in South America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).[9] The leaves can be eaten fresh, or put in teas and foods.</div> <div>The plant was used extensively by the Guaraní people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil.[10] The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a "sweet treat".[10]</div> <div>Steviol is the basic building block of stevia's sweet glycosides.</div> <div> <p>In 1899, the Swiss botanist Moisés Santiago Bertoni, during his research in eastern Paraguay first described the plant and the sweet taste in detail.[11] Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste.[12] These compounds were named stevioside and rebaudioside, and are 250–300 times as sweet as sucrose, heat stable, pH stable, and non-fermentable.</p> </div> <div>The exact structure of the aglycone and the glycoside were published in 1955.</div> <div>In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, which were suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971,[14] the Japanese have been using stevia in food products, soft drinks (including Coca Cola),[15] and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.[16]</div> <div> <p>Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay), and in Israel. China is the world's largest exporter of stevioside.</p> </div> <div>Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.</div> <div> <h3><strong>Folk medicine and research</strong></h3> </div> <div>For centuries, the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and cardiotonic medicinal teas.[17] Current research has evaluated its effects on obesity[18] and hypertension.[19][20] Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance;[21] it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.</div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">min. 21 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>
MHS 12
Stevia Seeds - Herb 1.9 - 2
Mexican Tarragon Seeds (Tagetes lucida) 1.65 - 1

Mexican Tarragon Seeds...

Price €1.95 (SKU: MHS 84)
,
5/ 5
<h2><strong>Mexican Tarragon Seeds (Tagetes lucida)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 50 seeds.</strong></span></h2> <p>Tagetes lucida Cav. is a perennial plant native to Mexico and Central America. It is used as a medicinal plant and as a culinary herb. The leaves have a tarragon-like flavor, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute. Common names include sweetscented marigold',[3] Mexican marigold, Mexican mint marigold, Mexican tarragon, Spanish tarragon, sweet mace, Texas tarragon, pericón, yerbaniz, and hierbanís.</p> <p>Tagetes lucida grows 18-30 inches (46–76 cm) tall. Depending on the landrace, the plant may be fairly upright, while other forms appear bushy with many unbranching stems. The leaves are linear to oblong, about 3 inches (7.6 cm) long, and shiny medium green, not blue-green as in French tarragon (Artemisia dracunculus var. sativa). In late summer it bears clusters of small golden-yellow flower heads on the ends of the stems. The flower heads are about 0.5 inches (1.3 cm) across and have 3-5 golden-yellow ray florets.[4] The flowers are hermaphroditic (have both male and female organs) and are pollinated by insects.</p> <p><strong>Uses</strong></p> <p>Fresh or dried leaves are used as a tarragon substitute for flavoring soups, sauces, etc.</p> <p>A pleasant anise-flavored tea is brewed using dried leaves and flower heads. This is primarily used medicinally in Mexico and Central America.</p> <p>A yellow dye can be obtained from the flowers.</p> <p>The dried plant is burnt as incense and to repel insects.</p> <p>Tagetes lucida was used by the Aztecs in a ritual incense known as Yauhtli.[7] The Aztecs allegedly used Tagetes lucida as one of the ingredients in a medicinal powder that was blown into the faces of those about to become the victims of human sacrifice and who may have possessed stupefying or anxiolytic properties. The plant was linked to the rain god Tlaloc.[8] The plant is also used by the Huichol, mixed with Nicotiana rustica (potent wild tobacco), for its claimed psychotropic and entheogenic effects.</p> <p>In one study, methanolic extract from the flower inhibited the growth of Staphylococcus aureus, E. coli, and Candida albicans cultures. This effect was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light.</p>
MHS 84 (50)
Mexican Tarragon Seeds (Tagetes lucida) 1.65 - 1