There are 439 products.

Showing 31-45 of 439 item(s)

Variety from Italy
Heirloom RED PEAR PIRIFORM Tomato Seeds

Heirloom RED PEAR PIRIFORM...

Price €2.45 (SKU: VT 151)
,
5/ 5
<h2><strong><em><span style="text-decoration:underline;">Heirloom RED PEAR PIRIFORM Tomato Seeds</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.  </strong></span></h3> <p>The Red Pear Piriform tomato is medium sized, approximately seven to nine ounces, with overall reddish-orange colored skin that fades into green on the shoulders. As its name alludes, it is pear-shaped with slightly indented lobes. It has a meaty, juicy texture and sweet, rich flavors with moderate acid levels. The tomato plant is an indeterminate, also known as a climbing or vining variety, meaning that the fruit ripens over an extended period along sprawling vines, which is why they are often recommended for trellising or caging.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>The Red Pear Piriform is an heirloom variety of Solanum lycopersicum, belonging to the nightshade family alongside the potato and eggplant. The word “piriform” in the name refers to this tomato’s curious lobed pear shape. All heirloom tomato cultivars, like the Red Pear Piriform, are open-pollinated, meaning that seeds from the variety will produce offspring that are identical to the parent. With a little care to prevent cross-pollination, seeds can be saved that will produce identical tomatoes year after year.</p> <p> </p> <p><strong>Nutritional Value</strong></p> <p>Tomatoes are widely known for their antioxidant content, including their rich concentration of lycopene, which has been linked to the prevention of certain types of cancer. Tomatoes also contain a great deal of vitamin A and vitamin C, and are a good source of calcium and iron.</p> <p> </p> <p><strong>Applications</strong></p> <p>The Red Pear Piriform tomato is known for its old-fashioned, sweet tomato flavor. It is a slicer or salad type tomato that is perfect for fresh eating. Simply drizzle with olive oil and a touch of salt, or pair with savory herbs and spices, such as basil, cilantro, chives, dill, garlic, paprika, pepper, rosemary, oregano, parsley, thyme, fennel, and tarragon. Store at room temperature for two to three days away from direct sunlight until ready to use. Refrigerate only extra-ripe tomatoes to slow the process of decay.</p> <p> </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>In 1544, Italian herbalist Pietro Andrea Mattioli referred to the tomato as “pomi d’oro,” meaning “golden fruits” in vernacular Italian. This is the first time that the tomato was named in print in Europe. The tomato is still called “pomodoro” in Italian today.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>The Red Pear Piriform is an old North Italian heirloom, and is native to Liguria, Piedmonte, and Abruzzo, Italy. Tomatoes are not hardy cultivars, which is why temperature is an important factor in the production of tomatoes. They are particularly sensitive to low night temperatures and cannot stand any frost, so take care to plant them only after the final frost of the season.</p> <p> </p>
VT 151 (10 S)
Heirloom RED PEAR PIRIFORM Tomato Seeds

Giant plant (with giant fruits)

Variety from Italy
Parsley 6.000 Seeds Italian...

Parsley 6.000 Seeds Italian...

Price €8.00 (SKU: VE 196)
,
5/ 5
<h2><strong>Parsley Seeds Italian Giant Flat Multiannual</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Price for Package of 6000&nbsp;seeds.</strong></span></h2> <div> <p>Especially popular with chefs, this Italian favorite produces an abundance of bright dark flat green leaves of excellent strong flavour held well above the ground on 12 inch plants. &nbsp;Can be grown on the windowsill or equally in the garden for a continuous all-year-round crop.</p> <p></p> </div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12-24&nbsp; hours</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;">20 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 196 (20 g)
Parsley 6.000 Seeds Italian Giant Flat Multiannual

Variety from Italy
Broccoli Ramoso Calabrese Seeds 1.95 - 1

Broccoli Ramoso Calabrese...

Price €1.95 (SKU: VE 179)
,
5/ 5
<h2><strong>Broccoli Ramoso Calabrese Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p><span>Old reliable heirloom variety, light green plants, 10 cm green central head, lots of medium sized side shoots, non-uniform in maturity, more productive than many hybrids, excellent quality and flavour.</span></p> <p><span>Sowing instructions: Plant seeds 0.5 inches deep indoors from March-April or directly outdoors from May-June. Transplant seedlings from May-July spacing them 18 inches apart in rows spaced 36 inches apart. Harvest from July-September.</span></p> <p><span>Maturity: 60-70 days Open-pollinated Heirloom</span></p> <h2><strong><a href="https://en.wikipedia.org/wiki/Broccoli" target="_blank" rel="noreferrer noopener">WIKIPEDIA:</a><br /></strong></h2> <p><b>Broccoli</b> is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.</p> <p>The word <i>broccoli</i> comes from the Italian plural of <i><span lang="it" xml:lang="it">broccolo</span></i>, which means "the flowering crest of a cabbage", and is the diminutive form of <i>brocco</i>, meaning "small nail" or "sprout".<sup id="cite_ref-3" class="reference">[3]</sup> Broccoli is often boiled or steamed but may be eaten raw.<sup id="cite_ref-4" class="reference">[4]</sup></p> <p>Broccoli is classified in the Italica cultivar group of the species <i>Brassica oleracea</i>. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.</p> <p>Broccoli is a result of careful breeding of cultivated <i>Brassica</i> crops in the northern Mediterranean starting in about the 6th century BC.<sup id="cite_ref-VB_5-0" class="reference">[5]</sup> Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.<sup id="cite_ref-NI_6-0" class="reference">[6]</sup> Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.<sup id="cite_ref-7" class="reference">[7]</sup>Broccoli was first introduced to the United States by Southern Italian immigrants, but did not become widely popular until the 1920s.</p> <h2><span class="mw-headline" id="Varieties">Varieties</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Broccoli_plants_growing_in_New_Jersey_in_April.jpg/220px-Broccoli_plants_growing_in_New_Jersey_in_April.jpg" width="220" height="161" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Broccoli plants in a nursery</div> </div> </div> <p>There are three commonly grown types of broccoli. The most familiar is <b>Calabrese broccoli</b>, often referred to simply as "broccoli", named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. <b>Sprouting broccoli</b> has a larger number of heads with many thin stalks. <b>Purple cauliflower</b> is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.</p> <p>Other cultivar groups of <i>Brassica oleracea</i> include cabbage (Capitata Group), cauliflower and Romanesco broccoli (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), Brussels sprouts (Gemmifera Group), and kai-lan (Alboglabra Group).<sup id="cite_ref-Dixon2007_9-0" class="reference">[9]</sup> Rapini, sometimes called "broccoli raab" among other names, forms similar but smaller heads, and is actually a type of turnip (<i>Brassica rapa</i>). Broccolini or "Tenderstem broccoli" is a cross between broccoli and Chinese broccoli. Beneforté is a variety of broccoli containing 2–3 times more glucoraphanin that was produced by crossing broccoli with a wild Brassica variety, <i>Brassica oleracea</i> var <i>villosa</i>.<sup id="cite_ref-10" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Production">Production</span></h2> <table class="wikitable"> <tbody> <tr> <th colspan="2">Broccoli production—2014<br /><small>includes cauliflower,<sup id="cite_ref-fao14_11-0" class="reference">[11]</sup> millions of tonnes</small></th> </tr> <tr> <th>Country</th> <th>Production</th> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" width="23" height="15" class="thumbborder" /> </span>People's Republic of China</td> <td><center>9.3</center></td> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/23px-Flag_of_India.svg.png" width="23" height="15" class="thumbborder" /> </span>India</td> <td><center>8.6</center></td> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/23px-Flag_of_the_United_States.svg.png" width="23" height="12" class="thumbborder" /> </span>United States</td> <td><center>1.2</center></td> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/9a/Flag_of_Spain.svg/23px-Flag_of_Spain.svg.png" width="23" height="15" class="thumbborder" /> </span>Spain</td> <td><center>0.6</center></td> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/23px-Flag_of_Mexico.svg.png" width="23" height="13" class="thumbborder" /> </span>Mexico</td> <td><center>0.5</center></td> </tr> <tr> <td align="left"><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/23px-Flag_of_Italy.svg.png" width="23" height="15" class="thumbborder" /> </span>Italy</td> <td><center>0.4</center></td> </tr> <tr> <td align="left"><b>World</b></td> <td><center><b>24.2</b></center></td> </tr> </tbody> </table> <p>In 2014, global production of broccoli (combined for production reports with cauliflowers) was 24.2 million tonnes, with China and India together accounting for 74% of the total (table).<sup id="cite_ref-fao14_11-1" class="reference">[11]</sup> Secondary producers, each having one million tonnes or less annually, were the United States, Spain, Mexico and Italy (table).<sup id="cite_ref-fao14_11-2" class="reference">[11]</sup> The US Department of Agriculture reported that national production just of broccoli in 2014 was 0.95 million tonnes, nearly all of which was grown in California.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h3><span class="mw-headline" id="Cultivation">Cultivation</span></h3> <p>Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 18 and 23 °C (64 and 73 °F).<sup id="cite_ref-13" class="reference">[13]</sup> When the cluster of flowers, also referred to as a "head" of broccoli, appear in the center of the plant, the cluster is green. Garden pruners or shears are used to cut the head about an inch from the tip. Broccoli should be harvested before the flowers on the head bloom bright yellow.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>While the heading broccoli variety performs poorly in hot weather, mainly due to insect infestation, the sprouting variety is more resistant, though attention must be paid to sucking insects (such as aphids), caterpillars and whiteflies. Spraying of <i>bacillus thuringiensis</i> can control caterpillar attacks, while a citronella vase may ward off whiteflies.<sup id="cite_ref-15" class="reference">[15]</sup></p> <h3><span class="mw-headline" id="Pests">Pests</span></h3> <p>Mostly introduced by accident to North America, Australia and New Zealand, "cabbage worms", the larvae of <i>Pieris rapae</i>, the small white butterfly are a common pest in broccoli.<sup id="cite_ref-16" class="reference">[16]</sup></p> <h2><span class="mw-headline" id="Nutrition">Nutrition</span></h2> <table class="infobox nowrap"><caption>Broccoli, raw (edible parts)</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>141 kJ (34 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>6.64 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>1.7 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.6 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.37 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>2.82 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Vitamins</th> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein zeaxanthin</div> </th> <td> <div>(4%)</div> 31 μg <div> <div>(3%)</div> 361 μg</div> <div>1403 μg</div> </td> </tr> <tr> <th scope="row">Thiamine <span>(B<span><span>1</span></span>)</span></th> <td> <div>(6%)</div> 0.071 mg</td> </tr> <tr> <th scope="row">Riboflavin <span>(B<span><span>2</span></span>)</span></th> <td> <div>(10%)</div> 0.117 mg</td> </tr> <tr> <th scope="row">Niacin <span>(B<span><span>3</span></span>)</span></th> <td> <div>(4%)</div> 0.639 mg</td> </tr> <tr> <th scope="row">Pantothenic acid <span>(B<span><span>5</span></span>)</span></th> <td> <div>(11%)</div> 0.573 mg</td> </tr> <tr> <th scope="row">Vitamin B<span><span>6</span></span></th> <td> <div>(13%)</div> 0.175 mg</td> </tr> <tr> <th scope="row">Folate <span>(B<span><span>9</span></span>)</span></th> <td> <div>(16%)</div> 63 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>(107%)</div> 89.2 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>(5%)</div> 0.78 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>(97%)</div> 101.6 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Minerals</th> </tr> <tr> <th scope="row">Calcium</th> <td> <div>(5%)</div> 47 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>(6%)</div> 0.73 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>(6%)</div> 21 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>(10%)</div> 0.21 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>(7%)</div> 316 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>(2%)</div> 33 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>(4%)</div> 0.41 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Other constituents</th> </tr> <tr> <th scope="row">Water</th> <td>89.3 g</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.<br /><span class="nowrap"><span>Source: USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>As shown on the table, a 100 gram serving of raw broccoli provides 34 kcal and is an excellent source (20% or higher of the Daily Value, DV) of vitamin C and vitamin K. Raw broccoli also contains moderate amounts (10–19% DV) of several B vitamins and the dietary mineral manganese, whereas other essential nutrients are in low content. Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.</p> <p>Boiling broccoli reduces the levels of sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes.<sup id="cite_ref-boil_17-0" class="reference">[17]</sup><sup id="cite_ref-ReferenceA_18-0" class="reference">[18]</sup> However, other preparation methods such as steaming,<sup id="cite_ref-ReferenceA_18-1" class="reference">[18]</sup><sup id="cite_ref-maximize_19-0" class="reference">[19]</sup> microwaving, and stir frying had no significant effect on the compounds.<sup id="cite_ref-boil_17-1" class="reference">[17]</sup></p> <p>Broccoli also contains the carotenoid compounds lutein and zeaxanthin in amounts about 6 times lower than in kale.</p> <h2><span class="mw-headline" id="Taste">Taste</span></h2> <p>The perceived bitterness of cruciferous vegetables such as broccoli varies from person to person, but the functional underpinnings of this variation are not known. Some research reports that the gene TAS2R38 may be responsible for bitter taste perception in broccoli.<sup id="cite_ref-20" class="reference">[20]</sup> Other factors, such as isothiocyanates and polyphenols, are also likely involved in bitterness perception.<sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Gallery">Gallery</span></h2> <table> <tbody> <tr> <td> <table> <tbody> <tr> <td> <div class="center"> <div class="floatnone"><a href="https://en.wikipedia.org/wiki/File:Sa_broccoli_florets.jpg" class="image" title="Close-ups of broccoli florets"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Sa_broccoli_florets.jpg/500px-Sa_broccoli_florets.jpg" width="500" height="109" class="thumbborder" /></a></div> </div> </td> </tr> <tr> <td> <div class="gallerytext">Close-ups of broccoli florets </div> </td> </tr> </tbody> </table> <table> <tbody> <tr> <td> <div class="center"> <div class="floatnone"><a href="https://en.wikipedia.org/wiki/File:Cavolfiore_Violetto_di_Sicilia.jpg" class="image" title="Sicilian purple broccoli"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Cavolfiore_Violetto_di_Sicilia.jpg/180px-Cavolfiore_Violetto_di_Sicilia.jpg" width="180" height="159" class="thumbborder" /></a></div> </div> </td> </tr> <tr> <td> <div class="gallerytext">Sicilian purple broccoli </div> </td> </tr> </tbody> </table> <table> <tbody> <tr> <td> <div class="center"> <div class="floatnone"><a href="https://en.wikipedia.org/wiki/File:Fractal_Broccoli.jpg" class="image" title="Romanesco broccoli (actually a cauliflower cultivar), showing fractal forms"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Fractal_Broccoli.jpg/180px-Fractal_Broccoli.jpg" width="180" height="135" class="thumbborder" /></a></div> </div> </td> </tr> <tr> <td> <div class="gallerytext"><a href="https://en.wikipedia.org/wiki/Romanesco_broccoli" title="Romanesco broccoli">Romanesco broccoli</a> (actually a cauliflower cultivar), showing <a href="https://en.wikipedia.org/wiki/Fractal" title="Fractal">fractal</a> forms </div> </td> </tr> </tbody> </table> </td> </tr> </tbody> </table>
VE 179 (50 S)
Broccoli Ramoso Calabrese Seeds 1.95 - 1

Variety from Italy
140 Seeds Zucchini - Lungo Bianco di Sicilia Seeds Gallery - 1

140 seeds zucchini Lungo...

Price €7.00 (SKU: VE 234 (20g))
,
5/ 5
<div id="idTab1" class="rte"> <h2 id="short_description_content"><strong>Zucchini - Lungo Bianco di Sicilia 140 seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 140 seeds (20g)</strong></span></h2> <p>Long white zucchini from Sicily. Light green (almost white) fruit. Will grow quite long (8-10 inches) and stay thin. Some ribbing when large but none when small. A very early good producer with very good taste.  It is a bit of a runner, so space them at four feet or so.</p> <h3><strong>Uses:</strong></h3> <p>Dudhi is used in cooking as per other squashes – it makes a perfect alternative to courgette (zucchini).</p> <h3><strong>Health:</strong></h3> <p>Fruit is a good source of iron, calcium, and phosphorus, vitamin B. Fruit is 6% sugar; the seeds contain a fixed oil and saponin. Young shoots and leaves are used for enema. The pulp is used as a purgative adjunct; also used for coughs, and poison antidote. A poultice of pulp applied to the head in delirium; to the soles for burning feet. Oil from seed-applied externally for headaches. Seeds are also used as antihelminthic.</p> <h3><strong>Propagation:</strong></h3> <p>The seeds are relatively easy to germinate, sowing 2 cm deep outside in a warm sunny place. Provide plenty of sunshine, water, and space as per standard squashes. It may be easier to sow indoors first and move outdoors when both daytime and nighttime temperatures have risen.</p> </div> <script type="text/javascript"></script>
VE 234 (20g)
140 Seeds Zucchini - Lungo Bianco di Sicilia Seeds Gallery - 1

Variety from Italy

Coming Soon
Zatta Melon Seeds

Zatta Melon Seeds

Price €1.95 (SKU: V 245)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Zatta Melon Seeds</strong></span></h2> <h2><span style="font-size: 14pt; color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>They look like freakish mutations from the planet Uranus. You just have to see them to believe it! But, when you cut one open and smell the intoxicating musky melon scent you will be forever hooked. The deep orange flesh is very sweet and delicious.</p> <p>We never tasted such a delicious melon!</p> <p>They are very slow to germinate taking 2-3 weeks to sprout. But, once germinated, the plants are fast growing and vigorous. Zatta will always have a place in our garden.</p> </body> </html>
V 245 (5 S)
Zatta Melon Seeds

Variety from Italy
Rossa di Treviso Chicory Seeds 1.85 - 1

Rossa di Treviso Chicory Seeds

Price €1.85 (SKU: VE 177)
,
5/ 5
<h2 class=""><strong>Rossa di Treviso Chicory Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Treviso is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of Romaine lettuce. Its elongated leaves are deep purple to red with white ribs and overlap one another tightly to form a compact bunch that is similar in shape to Belgian endive. Treviso's crisp, sturdy leaves offer an earthy, bitter edge much milder in flavor than the more mature Treviso Tardivo. Cooking will also further mellow the bitter flavor of Treviso.</p> <p> </p> <p><strong>Seasons/Availability</strong></p> <p>Treviso is available in the fall and throughout the early spring months.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>Treviso, botanically a member of Cichorium intybus, is a subspecies of chicory. Also known as radicchio Rosso de Treviso it is a member of the Composite or Asteraceae family. There are two types of radicchio from the Treviso region, a late harvest known as Tardivo and early harvest known as Precoce. Both varieties are protected by the IGP (indicazione geografica protetta) or Protected Geographical Indication certification. The high quality and characteristics of IGP products can be traced back to a specific geographical region.</p> <p> </p> <p><strong>Nutritional Value</strong></p> <p>The bitter flavor of radicchios such as Treviso is a result of its intybin content, a compound which has been shown to aid in digestion, appetite stimulation and as a purifying agent for the liver and blood.</p> <p> </p> <p><strong>Applications</strong></p> <p>Treviso, like other bitter chicory greens, can be served fresh or cooked. It can be sautéed, grilled, blanched or slow coked into soups, sauces and risottos. Its leaves are sturdy enough to hold up to heat and can be used as an edible serving cup or as part of a bed for grilled vegetables and meats. Its flavor pairs well with cream based sauces and dressings, parmesan cheese, lemon, orange, olive oil, sausage, prosciutto and anchovies. Treviso will keep, refrigerated, for one to two weeks.</p> <p> </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>Radicchio Rosso de Treviso has its very own consortium of 140 members known as Consorzio Radicchio di Treviso in Italy whose goal is to educate the public about Treviso as well as protect and uphold its quality and market it.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>Like other varieties of chicory such as Chioggia, Verona and Castelfranco radicchio Treviso is native to the northern Italian region of Veneto, specifically it is from the town it owes its namesake to, Treviso. A registered IGP product, all true radicchio Rosso de Treviso marketed under that name must be grown within the region of Veneto in Treviso, Venice or Padua. Unlike radicchio Treviso di Tardivo which undergoes a second forced growth and lengthy manufacturing process Treviso Precoce is harvested young, cleaned and sent directly to the market. Authentic Treviso can be found in Italy as well as in Europe and in the United States at specialty markets.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 177 (50 S)
Rossa di Treviso Chicory Seeds 1.85 - 1

Giant plant (with giant fruits)

Variety from Italy

Coming Soon
Italian Giant long Sweet Pepper Seeds 1.75 - 1

Italian Giant long Sweet...

Price €1.75 (SKU: PP 44)
,
5/ 5
<h2><strong>Italian Giant long Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The plant is high yield gives a lot of long and pointed fruits that can reach up to 8 cm in diameter in their thickest part by 20 cm in length. Plants reach a height from 40 to 50 cm. The best feature of this variety is its sweetness, and it is one of the best varieties for fried pepper. Thick to the medium thickness of about 3 mm. Excellent variety for growing in open fields and in pots.</p>
PP 44 (10 S)
Italian Giant long Sweet Pepper Seeds 1.75 - 1

Giant plant (with giant fruits)

Variety from Russia

Variety from Bosnia and Herzegovina

Variety from Serbia

Variety from Greece

Variety from Italy

Coming Soon
Become our seed supplier Seeds Gallery - 1

Become our seed supplier

Price €0.00 (SKU: )
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Become our seed supplier</strong></h2> <h2><strong>What does it take to become our seed supplier?</strong></h2> <p>In order to become our supplier, you need to have a video and pictures of the fruits of the plants you offer us, with your personal details and a date on paper that will be clearly visible (with your name and email address you use for PayPal).</p> <p>If it is a vegetable (tomato, pepper, cucumber ...) you need to know the exact name of the variety, because if you use any other name and we cannot find the information on the internet, then we are not interested in those seeds.</p> <p>You will need to send us a smaller amount of seed (20) so that we can perform seed germination testing. After that, we can arrange a further purchase of the seed from you.</p> <p>We make payments exclusively through PayPal (there is no other payment option).</p> </body> </html>
Become our seed supplier Seeds Gallery - 1

Variety from Spain
Spanish Roja Garlic

Spanish Roja Garlic

Price €2.35 (SKU: P 416 SRG)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Spanish Roja Garlic Cloves</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 10 Garlic cloves</strong></span></h2> <p>Spanish Roja garlic is medium in size, averaging 5-7 centimeters in diameter with 8 to 9 cloves bound in a single layer around the scape. The outer wrappers are white, flaky, thin and peel easily. The inner clove wrappers range from tan to violet-blushed and encapsulate large ivory cloves that have a subtly sweet, hot, and robust flavor that lingers for a long time. When cooked, Spanish Roja garlic develops a deep, rich, and complex flavor.</p> <p>Spanish Roja garlic, botanically classified as Allium sativum var. ophioscorodon, is a rocambole, which is the most common hard neck variety. Also known as Greek or Greek Blue garlic, Spanish Roja garlic is sometimes difficult to find, but is sought after for its superior flavor and is consistently ranked high in tastings among garlic connoisseurs and growers.</p> <p>Spanish Roja garlic is an excellent source of vitamin B6, vitamin C, and manganese. It is also known for its allicin content which has anti-bacterial and anti-fungal properties.</p> <p>Spanish Roja garlic can be used in both raw and cooked dishes. It is assertive and hot when raw so use sparingly. Chopping coarsely, mincing, and pureeing will release more of its oils providing a sharper flavor than slicing or leaving it whole. A popular raw method is to crush or mix the garlic with olive oil and lemon or with vinegar to create a vegetable and salad dressing. It can also be mixed with butter and brushed on to freshly cooked corn as a rich summer dish. For cooked applications, roast or sauté Spanish Roja garlic for a multidimensional and richer flavor experience. Complimentary pairings for Spanish Roja garlic include acidic fruits and vegetables, fresh herbs, cream, robust cheeses, olive oil, soy sauce, starchy pasta, grilled steak, roasted meats, and seafood. Spanish Roja garlic will keep up to five months when stored unpeeled in a cool and dry place.</p> <p>Spanish Roja is listed on Slow Food USA's Ark of Taste, a catalog of important heirloom foods that works to raise awareness of their existence and encourage others to produce them. Spanish Roja is not endangered nor at risk, a common characteristic of items listed on the Ark of Taste, but it is listed because it is only produced on a small scale and is often overlooked. Spanish Roja is difficult to produce on a large scale due to its demand by hand-harvesting procedures and short shelf life. This prevents it from being distributed to large commercial retailers and centralizes it to remaining specialty garlic.</p> <p>Spanish Roja garlic is an heirloom variety that is believed to have originated in Spain. Spanish Roja would eventually travel to the New World and become a true heirloom variety of North America. It was first cultivated in northwest Oregon in the late 1800s and then spread to Washington and other areas of the Pacific Northwest. Today, Spanish Roja is available in small quantities in home gardens and farmers' markets in the United States.</p> </body> </html>
P 416 SRG
Spanish Roja Garlic

Variety from Spain
Piel de Sapo Seeds (Cucumis melo)

Piel de Sapo Melon Seeds...

Price €1.85 (SKU: V 76)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Piel de Sapo Melon Seeds (Cucumis melo)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Piel de Sapo. Commonly known and marketed as Santa Claus melon, family Cucurbitaceae (Cucumis melo, Inodorus group) is a type of melon widely available in the Northern Hemisphere. It has a blotched green peel after which it is named (Piel De Sapo translates as "toad skin"). A closely related melon with the same shape but with yellow peel is known as "Amarillo" or Canary melon. Piel de Sapo originated in Spain where it is widely grown - about 30,000 hectares are cultivated annually. La Mancha is the main region in Spain producing this type with 12,000 hectares. They are grown outdoors with plantings starting in May and running until June. Production starts in mid-July and ends in September. Another important growing area is Murcia that has specialized in growing early crops. There, they plant mainly in Mid March and harvest from mid-June to mid-July.</p> <p>It has white sweet-tasting flesh and flourishes in slightly acidic or neutral soil. Large quantities are imported into Europe. It is grown in Brazil and Central America to supply produce to Spain during autumn, winter, and spring. The most popular cultivar in the last ten years in the main producing region (La Mancha) has been a hybrid named Sancho bred by the seedhouse Syngenta. Many open-pollinated cultivars were grown in Spain until recently but hybrids have replaced them almost entirely as they offer to the growers higher yields and better resistance to disease. Old cultivars have been preserved in germplasm collections.</p>
V 76 (20 S)
Piel de Sapo Seeds (Cucumis melo)

Variety from Spain
Cherry Kumato Black Tomato Seeds  - 2

Cherry Kumato Black Tomato...

Price €2.35 (SKU: VT 8 CK)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Cherry Kumato Black Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10, 20 seeds.</strong></span></h2> <p>The Kumato cherry tomato is a non-genetically modified hybrid variety tomato created from the cross of wild and domestic tomato (varieties SX387 and/or OLMECA) by the Swiss agricultural company, Syngenta. It was created to have a superior flavor and texture compared to other tomatoes on the market and is uniquely marketed for use at all stages of ripeness. Its name comes from a George and Ira Gershwin song titled, 'Let's Call the Whole Thing Off'. The line of the song, 'You say tomato, I say tomato' playfully emphasizes the way that the Kumato is similar to the tomato yet at the same time quite unique as well.</p> <p><strong>Description/Taste</strong></p> <p>The Kumato cherry tomato is distinguishable from other cherry tomatoes by its skin which varies in color from dark green-brown when young to dark red mahogany when fully mature. The darker-hued skin of the Kumato cherry tomato is a result of their high fructose content. The shape of the Kumato cherry tomato is very round and has an extremely juicy inner flesh. Kumato cherry tomatoes offer a rich tomato flavor that has a slightly sour taste when young and when ripe will develop an exceptionally sweet flavor.</p> <p><strong>Nutritional Value</strong></p> <p>Kumato cherry tomatoes are cholesterol-free and rich in vitamins A and C as well as in potassium and magnesium.</p> <p><strong>Applications</strong></p> <p>Kumato cherry tomatoes are a delicious substitute for classic cherry tomatoes. They can be utilized at all stages of ripeness. When dark green to brown their mild flavor and firm texture make them ideal for use raw and sliced in salads, sandwiches, pasta, and flatbread. When they take on a rich red hue their texture is juicy and flavor much sweeter, at this stage they are exceptional in cooked preparations. They can be roasted, grilled, sautéed or boiled down to make sauces.</p> <p><strong>Geography/History</strong></p> <p>A variety of Kumato tomato was first grown in the Mediterranean on the Almerian coast. It was discovered growing on the outskirts of the family farm of Luis Ortega in the 1970s. Ortega noted the tomato was darker than a normal tomato and had a sweeter flavor. A characteristic that inspired him to create a tomato like that of what he had found, one that possessed an authentic yet superior tomato flavor and unique coloring. Specialists at the Swiss agricultural company Syngenta spent ten years experimenting with cross-breeding to perfect the Kumato tomato and create what is on the market today. Tomatoes sold under the Kumato brand are grown under strict regulations in order to ensure a consistently high-quality tomato. They are grown today in Spain, France, Greece, Belgium, Holland, Switzerland, Turkey, and Canada.</p> </body> </html>
VT 8 CK (10 S)
Cherry Kumato Black Tomato Seeds  - 2

Variety from Spain
Kumato Tomato Seeds 1.95 - 1

Kumato Tomato Seeds

Price €1.95 (SKU: VT 7 O)
,
5/ 5
<h2><strong>Kumato Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10, 20 seeds.</strong></span></h2> <p><span>Kumato®&nbsp; is truly exceptional. Try it and you will experience authentic tomato flavour. Intense and sweet. Welcome to a world of sensations all the year-round. Welcome to Kumato®.</span></p> <p><span><strong>How are Kumato® tomatoes different from traditional tomatoes?</strong></span></p> <p><span>The colour of Kumato® tomatoes varies from dark brown to golden green. This is its natural appearance. Although they may look as if they are unripe and they will be bitter to the taste, this family of tomatoes has an authentic and intense flavour.</span></p> <p><span>They are sweeter than normal tomatoes, with a contrasting slightly sour note, which makes for a unique and clearly defined taste sensation. Furthermore, Kumato® tomatoes are very juicy and firm in texture, which means they are an excellent choice when preparing delicious salads and many tomato-based recipes</span></p> <p><span><strong>What size are Kumato® tomatoes and how much do they weigh?</strong></span></p> <p><span>The Kumato® is fairly standard in size, with a diameter of 5 to 6 cm. It generally weighs between 80 and 120g.</span></p> <p><span><strong>What is the origin of Kumato® tomatoes?</strong></span></p> <p><span>In the 1970s, Luis Ortega would often go with his father to the fields cultivated by his family in the village of Agra, on the Almerian coast. His curiosity led him to discover that the tomatoes at the end of the lines, which received less water, were a different colour, but were much more intense and sweet in flavour. Having observed this, the young farmer set himself a personal challenge: to grow a tomato with an authentic and intense flavour that was a different colour. This was how the Kumato® tomato was born, on the shores of the Mediterranean.</span></p> <p><span><strong>Why are Kumato® tomatoes sweeter than most tomatoes, in spite of their colour?</strong></span></p> <p><span>Quality is dependent on many factors, most importantly the variety and the growing conditions, but never the colour.</span></p> <p><span>Kumato® tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their "brix level" (fructose content), which is naturally higher than that of traditional red tomatoes.</span></p> <p><span>Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour.</span></p> <p><span><strong>Are Kumato® tomatoes genetically modified products?</strong></span></p> <p><span>Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. Its origin can be found in the wild tomatoes which grow spontaneously and which adapted to withstand the dry and salty conditions of the Mediterranean region.</span></p> <p><span>Many excellent varieties have existed naturally for millions of years, and new varieties can be obtained&nbsp; by means of classic crossing techniques. Many of these varieties have not been cultivated on a large scale to date for several reasons, mainly related with cost and technical difficulties (they are too delicate, they do not have a high yield, they do not adapt easily to different climates, etc.). Kumato® tomatoes reflect the supreme creativity of nature, which we have successfully brought to your table at a reasonable cost and – drawing on our expertise of today’s agronomic techniques and processes – by means of natural cultivation methods!</span></p> <p><span><strong>What is the nutritional content of Kumato® tomatoes?</strong></span></p> <p><span>Kumato® is a very healthy food. Frequent consumption is recommended as part of a healthy diet. It is especially rich in potassium, magnesium and vitamins A and C. Furthermore, it is low in calories (31 kcal per 150 g) and, of course, it has no cholesterol or saturated fats.</span></p>
VT 7 O (10 S)
Kumato Tomato Seeds 1.95 - 1

Variety from Spain

Coming Soon
Kumato Tomato 1000 Seeds 85 - 4

Kumato Tomato 1000 Seeds

Price €85.00 (SKU: VT 7 O)
,
5/ 5
<h2 class=""><strong>Kumato Tomato 1000 Seeds</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 1000 seeds.</span></strong></h2> <p><span>Kumato®&nbsp; is truly exceptional. Try it and you will experience authentic tomato flavour. Intense and sweet. Welcome to a world of sensations all the year round. Welcome to Kumato®.</span></p> <p><span><strong>How are Kumato® tomatoes different from traditional tomatoes?</strong></span></p> <p><span>The colour of Kumato® tomatoes varies from dark brown to golden green. This is its natural appearance. Although they may look as if they are unripe and they will be bitter to the taste, this family of tomatoes has an authentic and intense flavour.</span></p> <p><span>They are sweeter than normal tomatoes, with a contrasting slightly sour note, which makes for a unique and clearly defined taste sensation. Furthermore, Kumato® tomatoes are very juicy and firm in texture, which means they are an excellent choice when preparing delicious salads and many tomato-based recipes</span></p> <p><span><strong>What size are Kumato® tomatoes and how much do they weigh?</strong></span></p> <p><span>The Kumato® is fairly standard in size, with a diameter of 5 to 6 cm. It generally weighs between 80 and 120g.</span></p> <p><span><strong>What is the origin of Kumato® tomatoes?</strong></span></p> <p><span>In the 1970s, Luis Ortega would often go with his father to the fields cultivated by his family in the village of Agra, on the Almerian coast. His curiosity led him to discover that the tomatoes at the end of the lines, which received less water, were a different colour, but were much more intense and sweet in flavour. Having observed this, the young farmer set himself a personal challenge: to grow a tomato with an authentic and intense flavour that was a different colour. This was how the Kumato® tomato was born, on the shores of the Mediterranean.</span></p> <p><span><strong>Why are Kumato® tomatoes sweeter than most tomatoes, in spite of their colour?</strong></span></p> <p><span>Quality is dependent on many factors, most importantly the variety and the growing conditions, but never the colour.</span></p> <p><span>Kumato® tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their "brix level" (fructose content), which is naturally higher than that of traditional red tomatoes.</span></p> <p><span>Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour.</span></p> <p><span><strong>Are Kumato® tomatoes genetically modified products?</strong></span></p> <p><span>Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. Its origin can be found in the wild tomatoes which grow spontaneously and which adapted to withstand the dry and salty conditions of the Mediterranean region.</span></p> <p><span>Many excellent varieties have existed naturally for millions of years, and new varieties can be obtained&nbsp; by means of classic crossing techniques. Many of these varieties have not been cultivated on a large scale to date for several reasons, mainly related with cost and technical difficulties (they are too delicate, they do not have a high yield, they do not adapt easily to different climates, etc.). Kumato® tomatoes reflect the supreme creativity of nature, which we have successfully brought to your table at a reasonable cost and – drawing on our expertise of today’s agronomic techniques and processes – by means of natural cultivation methods!</span></p> <p><span><strong>What is the nutritional content of Kumato® tomatoes?</strong></span></p> <p><span>Kumato® is a very healthy food. Frequent consumption is recommended as part of a healthy diet. It is especially rich in potassium, magnesium and vitamins A and C. Furthermore, it is low in calories (31 kcal per 150 g) and, of course, it has no cholesterol or saturated fats.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 7 O (2g)
Kumato Tomato 1000 Seeds 85 - 4

Variety from Spain
Montserrat Tomato Seeds 1.95 - 1

Spanish tomato seeds...

Price €1.95 (SKU: VT 20)
,
5/ 5
<h2 class=""><strong>Montserrat Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Montserrat tomato is one of the best and most expensive tomatoes sold freshly, it is mainly sold in Catalonia where it is a delicacy. They are also called "rose tomatoes", as when they are cut up they are reminiscent of a rose. These beefsteak tomatoes are flat-round and ribbed, ripen from yellow/pink to red and can weigh up to 200 g. The fruit flesh is very flavourful and slightly sweet. As these tomatoes have cavities, they are particularly suitable for stuffing, but can also be enjoyed in a fresh salad.<span>&nbsp;</span><span><br></span></p> <p><strong>Care:</strong><span>&nbsp;</span>You can grow the Montserrat tomatoes inside the house, in a greenhouse or outdoors. The optimal germination temperature is between 20 and 25°C, and germination occurs after 8 - 14 days. You can speed up the germination process if you leave the seeds to soak overnight in a damp cloth. You should wait until after the last frost to plant your chosen plants.</p> <p>Tomatoes need fresh, well-fertilised, permeable soil which is kept moist (but not wet!). They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more.</p> <table border="0" style="height: 180px;"> <tbody> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Type</td> <td style="height: 18px; width: 402px;">Montserrat&nbsp;Tomatoes</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Optimal germination temperature</td> <td style="height: 18px; width: 402px;">20 - 25 °C</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Sowing</td> <td style="height: 18px; width: 402px;">February - April</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Germination period</td> <td style="height: 18px; width: 402px;">8 - 14 days</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Plant growth habit</td> <td style="height: 18px; width: 402px;">approx. 150 - 200 cm in height, stake tomatoes</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Fruit appearance</td> <td style="height: 18px; width: 402px;">red, flat-round, broadly ribbed, approx. 150-200g</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Taste</td> <td style="height: 18px; width: 402px;">very flavourful, slightly sweet</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Harvest</td> <td style="height: 18px; width: 402px;">from the beginning of August until the end of September</td> </tr> <tr style="height: 18px;"> <td style="height: 18px; width: 237px;">Origin</td> <td style="height: 18px; width: 402px;">Spain</td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 20 (10 S)
Montserrat Tomato Seeds 1.95 - 1

Variety from Spain
RAF Tomato Seeds  - 7

RAF Tomato Seeds

Price €2.05 (SKU: VT 30)
,
5/ 5
<h2><strong>RAF Tomato Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Raf tomato variety is obtained by selecting and crossing different breeds and is cultivated tomatoes in greenhouses, especially in Almería, from where 30% of the tomatoes consumed in Europe come. In this Spanish region, the combination of sun and soil salinity gives these tomatoes their unique characteristics. This variety is found from late autumn until late spring, a period that may be extended if temperatures are low since it does not do well in the heat. The name comes from the acronym of "Resistant to Fusarium"  (fusarium is a type of fungus that affects the tomato) and this explains its wide distribution. It is also known as "Pata Negra tomato." The fruits, green and striped with red, with deep grooves, are fleshy and soft, juicy and sweet.</p> <p><strong>Keeping Raf tomatoes</strong></p> <p>It's always best to just buy the amount you are going to consume. If your busy schedule doesn't allow for a daily shop, you can keep them for several days in a cool and well-ventilated space. You can also slow the ripening down if you keep them in the fridge and take them out a couple of hours before eating till they reach room temperature.</p> <p><strong>Eating Raf tomatoes</strong></p> <p>The Raf tomato is great raw: just cut it into slices, following the grooves, add a pinch of salt and a dash of extra virgin olive oil and it's ready... Delicooks offers several salad recipes that include this tomato.</p>
VT 30
RAF Tomato Seeds  - 7