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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

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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)
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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)
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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: )
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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 Italy
Striato di Napoli Zucchini...

Striato di Napoli Zucchini...

Price €1.95 (SKU: VG 60)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Striato di Napoli Zucchini Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>A magnificent early zucchini from Italy, Dark green stripes, excellent flavor. This highly prized and productive zucchini variety often produces over 5kg of stripy fruits per plant. The fruits are full of flavor, and if left on the plant make great marrows too.</p> <p>Courgette flowers are often eaten in Italy. They are delicious. Flowers should be picked in the morning (probably before an insect takes up residence).</p> <p>The female flowers can be picked with courgette attached and stuffed. The male (with long stalk) and female flowers can also simply be battered and fried then dusted with Parmesan cheese, but some say they are at their best simply thrown into an omelet or frittata.</p> <p> <script type="text/javascript"></script> </p> </body> </html>
VG 60 (10 S)
Striato di Napoli Zucchini Seeds

Variety from Italy
Arborio Rice Seeds

Arborio Rice Seeds

Price €1.45 (SKU: VE 101 A (3.6g))
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5/ 5
<h2><strong>Arborio Rice Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>Arborio rice is Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main region of Piedmont in Italy. Arborio is also grown in Arkansas, California, and Missouri in the United States.</p> <p>When cooked, the rounded grains are firm, and creamy and chewy compared to other rice, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavors.</p> <p>Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.</p> <p>Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 101 A (3.6g)
Arborio Rice Seeds

Variety from Italy
Borettana Onion Seeds

Borettana Onion Seeds

Price €1.75 (SKU: MHS 107)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Borettana Onion Seeds</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 125 (0.5 g) seeds.</span></strong></h2> <p><span>Borettana onion seeds are an heirloom variety originating around the town of Boretto in northern Italy. This is a small yellow storage onion with a unique flat top and squat, flattish, cipollini shape. Borettana will store for up to 5 months, and they braid well for attractive market displays. The flavour is strong and a little bit hot. The above ground tops are robust, and the skins are thick, allowing for good curing and drying for winter storage. Take time to cure these onions, and they should last in storage for months after harvest, remaining firm and flavourful.</span></p> <p>Plant 15 cm apart, 2 cm below surface Harvest when tops die off. The crop can be stored in a cool dry place, or diced and frozen. Perennial zones 3-9. </p>
MHS 107 (120 S)
Borettana Onion Seeds

Variety from Italy
Onion Seeds - Barletta...

Onion Seeds - Barletta...

Price €1.75 (SKU: MHS 154)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Onion Seeds - Barletta Silverskin</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 50 seeds.</span></strong></h2> <p>Barletta Silverskin Onion produces small pure white silver-skinned onion that grows quickly for early cropping. Its mild flavor and firm texture make it ideal for all kinds of fresh use, cooking, salads, or pickling. Also great in a cream sauce for your holiday table.</p> <header class="page-header"> <div class="section-title"> <h1 class="page-title">How to grow onions and leeks</h1> </div> </header> <section class="section"> <div class="container container-small"> <div data-content-region="page_above_content"></div> <article class="page-content cms-page"> <p><span><strong>Onions</strong></span></p> <p><span>Italian onions are long-day onions. That means that they do best at higher latitudes (above 37 degrees or so — north of a line from southern Virginia to San Francisco).  While you can direct seed in the early spring, you will get the largest bulbs if you grow your own onion seedlings.  However, some varieties have done very well from direct seeding in our trial gardens.  Follow these simple techniques for perfect Italian onions.</span></p> <p><span><strong>For Transplants:</strong>  </span><span> Start your seedlings 10-12 weeks before the time you plan to set them out.  You can set them out in the early spring about two or three weeks before the last frost date.</span></p> <p><span>To start your seedlings, put a growing mix (either store-bought or homemade from 1/2 finely sifted peat, 1/2 finely sifted compost, and 1/2 handful of lime per bushel of mix) about 4 inches deep in a flat.  Wet mixture thoroughly.  Put your onion seed on top trying to space the seeds about 1/4 to 1/2 inch apart.  Cover with 1/4 inch soil mix or preferably vermiculite.  Water again &amp; set seeds in a warm place.  As soon as they germinate, get them under grow lights.  You can begin to feed them a week or so after they have germinated. </span></p> <p><span>You want them to have plenty of space, so pull and discard any seedlings that are more than about 1/2 inch from the next one.  Allow keeping growing.  If they begin to get too tall, you can give them a 'haircut' with scissors.  Just snip off the top inch or two of the seedlings.  They will do fine.</span></p> <p><span>About a week to ten days before you plan to set them out, begin to harden them off by putting them outside in a sheltered place for a few hours.  Increase the time every day.  </span></p> <p><span>To plant out, have a well-dug bed with good fertility.  Onions benefit from the soil with high phosphorus content.  Plant them about three inches apart in rows set about 10 inches apart.  Keep well watered throughout the growing season.  Onions benefit from good fertile soil, so give your crop several side dressings.</span></p> <p><span><strong>GROWING YOUR OWN ONION SETS. </strong></span><span>This is really easy and makes life easier next spring.  Sow your seed for onion sets about three-four months before your expected hard frost.  Prepare a nice bed.  Add some good compost or 10-10-10 if you do not have any.  Rake well.  Scatter your onion seeds and try and get them about 1/4 inch apart.  Firm them down by hand and cover with 1/4 inch soil.  Keep well watered until they germinate and provide supplemental irrigation.  Just let them grow.  The tops will die back about the time the first frost is due.  After the first good frost, pull your onions, which should be about the size of a marble.  Store them in a cool dry place for a few weeks until they dry well.  Don't wash off any dirt.  Once well dried, pack them in mesh bags (save your old store-bought onion bags).  Don't put too many in a bag;  try about one pound per bad so that there is good air circulation.  Store over the winter in a cool dry place.</span></p> <p> </p> <p><span><strong>GROWING ONION FROM SEEDS.  </strong></span><span> In the north, direct seed in a well-prepared bed about four weeks before the last frost date.  Try and get your onion seeds at least an inch apart.  You can either leave them on the surface or cover them with 1/4 inch or so of soil (better).  Onions should germinate in two weeks or so, perhaps earlier depending on the weather.  Keep them well watered.  </span></p> <p><span>Once they have germinated and grown to three or four inches, you can begin to start thinning them out.  Leave at least an inch between onions.  Pull any weeds.  Weeds will be the biggest problem you have grown from seed.  </span></p> <p><span>Barletta onions will be ready in early July, just in time to have them with the last of the spring peas.  Other onions will be ready in August and September.</span></p> <p> </p> <p><span><strong>LEEKS</strong> </span></p> <p><span>Grow your seedlings just like onions.  The only difference is planting out.  Make a trench about four inches deep with your hoe.  Plant the leeks inside the trench.  As the leeks grow, push soil into the trench up against the leek.  When you run out of the trench, begin to mound up soil against the leeks.  You want at least six inches of the plant buried under the soil.  This is what is going to give you that nice white root.  Begin harvesting after the first frost.  Most leeks are incredibly cold hardy.  In zones 7 on up, you can just leave them.  Further North, cover them with some mulch (leaves, straw, etc) before the first hard freeze and you can harvest them all winter.</span></p> </article> </div> </section>
MHS 154 (50 S)
Onion Seeds - Barletta Silverskin

Variety from Italy
Purple Broccoli Calabrese...

Purple Broccoli Calabrese...

Price €1.95 (SKU: VE 72 M)
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5/ 5
<h2><strong>Purple Broccoli Calabrese Seeds Miranda</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 50 (0,18 g) seeds.</strong></span></h2> <p>Violet Broccoli Miranda is a very distinctive new Calabrese. It produces a distinctly beautiful, large violet head on a central stalk. Once the main head is removed, small side shoots form which is tender, delicious.</p> <p>Miranda has a relatively tall plant habit and needs space to perform at their best, Plants should be spaced 30cm (12in) in all directions and are best sown a little later than usual, from late June onwards. Matures in 95 to 105 days.</p> <p>Purple vegetables are fun to grow, very pretty to look at, and hugely fashionable but importantly they contain anthocyanins, which are very powerful antioxidants hugely beneficial for general health and said to help prevent cancer. Use lemon juice to retain the purple color while cooking.</p> <p>Optimal germination temperature: 8 ° C.</p> <p>Prepare the site:<br>All brassica crops grow best in partial-shade, infirm, fertile, free-draining but water-retentive soil. Avoid shallow, sandy soils, and exposed sites<br>Start digging over your soil in autumn, removing any stones you find and working in plenty of well-rotted manure or compost. Tread on the soil to remove any air pockets and make the surface very firm. Brassicas will fail if the soil is too acidic so add lime to the soil if necessary, aiming for a pH of 6.5.</p> <p>How to sow Broccoli Calabrese:<br>Sow early and you will miss the first caterpillars. Early crops can be enhanced with the aid of crop covers. Plants should be spaced 30cm (12in) in all directions. Lower crop density gives a longer period of harvest, as more secondary heads are produced.<br>Expected germination time 7 to 12 days, depending on soil temperature.</p> <p>Sowing Indoors: Early March to mid-July<br>To get an early crop in June, sow under cover in modules or sow in a seedbed outside from mid to late March until the end of May. Plant out in April with fleece protection. (It dislikes bare-root transplanting). After a few months, when your seedlings reach 6 and 8cm high (2½ to 3in), they're ready to plant outside. Water the day before moving, and keep well-watered until established. Space plants at least 30cm (12in) apart and make sure you dig a good deep drill (2.5cm) to give them good anchorage.</p> <p>Sowing Direct: April to June<br>Seeds can be sown directly in April to June. Sow seeds thinly about 12mm (½in) deep. Sow thinly, as this reduces the amount of future thinning necessary and potential risk from pests.</p> <p>For a Polytunnel: Sow March to October<br>Broccoli calabrese is one of the most successful winter crops for a walk-in polytunnel. Sow a few seeds in modules every six weeks from March to August and plant a short row when there’s room. In September and August, sow a few seeds directly and thin to 30cm (12 in) apart. Leave them to grow undisturbed through the winter. Autumn sown crops will be ready to pick from March to June.</p> <p>Cultivation:<br>Once the plants are on the ground the process is easy. Just let them stand and protect them from the eggs of Cabbage White butterfly. Remove any yellowing or fallen leaves and burn them to prevent fungal diseases from setting in. Being a shorter-term crop, it is less likely to be troubled by aphids or caterpillars</p> <p>Harvest: Late winter to late spring.<br>The heads must be cut whilst in tight bud; once per week in cool weather, twice a week is essential in warm weather, as this encourages the side shoots to develop quickly. Use a sharp knife and leave a small stalk. Pick the side-shoots regularly (when about 10cm (4in) long. Regular picking can extend cropping time for up to eight weeks. Don't get carried away and strip plants entirely in one go.</p> <p>Culinary Use:<br>Steam rather than boil to keep their rich color and vitamin count. Leaves also can be cooked and eaten as a wintergreen. Fresh florets will keep in the fridge for around a week but are also great frozen.<br>Broccoli is one of the few vegetables to skyrocket in popularity in recent years, mainly because of announcements by medical research groups that eating such cruciferous vegetables as broccoli helps significantly to reduce the risk of cancers.</p> <p>Seed Saving</p> <p>Broccoli usually self-incompatible and must be cross-pollinated by insects. This means there must be a number of plants flowering at the same time. All of the Brassica oleracea crops are the same species and will cross with each other. To maintain purity you have to ensure that only one type flowers at once. The alternative is to isolate them, either by distance (1000 yards for different varieties, 1500 yards for different crops), or by caging them (don't forget they need insects for pollination). Save the seed from at least 5 plants to maintain some genetic diversity.</p> <p>The seed is produced in long pods and should be gathered when the older bottom pods first start to split open. Watch them carefully as they shatter easily when they are fully ripe. Cut the seedpod bearing stems and dry them in a warm place (I put small quantities in a paper grocery bag so I don't lose any seeds). The large seeds are easily handled and cleaned. Of course, it is essential that they are thoroughly dry before storage.</p> <p>Seed Viability in Years: 3-4 years</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 72 M (50 S)
Purple Broccoli Calabrese Seeds Miranda

Variety from Italy
Kale Seeds Nero di Toscana

Kale Seeds Nero di Toscana

Price €1.75 (SKU: VE 76)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Kale Seeds Nero di Toscana</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>It has very attractive unusual palm-like, dark green, wrinkled leaves. Easy to grow, for baby leaf or mature winter plants. Excellent source of vitamin C and vitamin A and can be eaten raw or cooked. It has great winter hardiness and is perfect for mixed salads due to its texture.</p> <p>Sowing: V-VI. snow at a distance of 50 x 50 cm.<br />Sowing depth: 2 cm.<br />Optimal germination temperature: 12 ° C.</p>
VE 76 (20 S)
Kale Seeds Nero di Toscana

Variety from Italy
Zucchini Seeds Tondo di...

Zucchini Seeds Tondo di...

Price €2.15 (SKU: VG 19)
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5/ 5
<h2><strong>Zucchini Seeds Tondo di Piacenza</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Zucchini Tondo di Piacenza - Round of Parma produces spherical, dark green glossy fruits with a firm texture and good flavor. The plants are large and very prolific. Round Zucchini is very popular in Italy as it is often cooked and stuffed with meat or aubergines and tomatoes.</p> <p>This versatile, round fruited variety can be cropped at different sizes depending on your preferred recipe. Harvest them at golf ball size for eating whole when added raw to salads, or slightly larger for slicing into stir-fries. The larger, tennis ball-sized courgettes are ideal for stuffing.</p> <p>Courgettes rank amongst some of the easiest vegetables to grow at home or in the allotment. Cooked as a vegetable, classic organically grown courgettes have a light, sweet, and slightly nutty flavor, and a texture that almost melts in the mouth.<br />Find time to dig into your recipe books and you’ll be surprised at how many ideas you’ll find. Courgettes can be baked, grilled, steamed, stewed, roasted, stir-fried, or even eaten raw.</p> <p><strong>How to grow</strong></p> <p>Try to plant in a location that enjoys full sun and remember to water moderately. Keep in mind when planting that Tonda chiara di toscana is thought of as tender, so remember to wait until your soil is warm and the night time temperature is well above freezing before moving outside. The USDA Hardiness Zones typically associated with Tonda chiara di toscana are Zone 3 and Zone 12. Tonda chiara di toscana tends to grow best in a soil ph of between 5.6 and 7.5 meaning it does best in weakly acidic soil - weakly alkaline soil.</p> <p><strong>Growing from seed</strong></p> <p>Try to aim for a seed spacing of at least 2.93 feet (90.0 cm) and sow at a depth of around 0.99 inches (2.54 cm). Soil temperature should be kept higher than 15°C / 59°F to ensure good germination.</p> <p>By our calculations, you should look at sowing Tonda chiara di toscana about 42 days before your last frost date.</p> <p><strong>Transplanting</strong></p> <p>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Tonda chiara di toscana is a tender plant.</p> <p>By our calculations, you should look at planting out Tonda chiara di toscana about 14 days after your last frost date.</p> <p><strong>Harvesting</strong></p> <p>This variety tends to be ready for harvesting by early summer. <script type="text/javascript"></script> </p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VG 19 (5 S)
Zucchini Seeds Tondo di Piacenza