Best sales

A növény ellenáll a hidegnek és a fagynak

White Wisteria Seeds...

2,00 € -15% 1,70 € (SKU: T 45)

Seeds Gallery EU,

5/ 5

<div id="idTab1" class="rte"> <h2>White Wisteria Seeds (Robinia pseudoacacia)</h2> <h2>Price for Package of 20 seeds.</h2> Robinia pseudoacacia, commonly known as the White Wisteria, is a tree of the genus Robinia in the subfamily Faboideae of the pea family Fabaceae. It is native to the southeastern United States, but has been widely planted and naturalized elsewhere in temperate North America, Europe, Southern Africa and Asia and is considered an invasive species in some areas. A less frequently used common name is false Acacia, which is a literal translation of the specific epithet. It was introduced into Britain in 1636. Description With a trunk up to 0.8 m diameter (exceptionally up to 52 m tall[2] and 1.6 m diameter in very old trees), with thick, deeply furrowed blackish bark. The leaves are 10–25 cm long, pinnate with 9–19 oval leaflets, 2–5 cm long and 1.5–3 cm broad. Each leaf usually has a pair of short spines at the base, 1–2 mm long or absent on adult crown shoots, up to 2 cm long on vigorous young plants. The intensely fragrant (reminiscent of orange blossoms) flowers are white to lavender or purple, borne in pendulous racemes 8–20 cm long, and are edible. The fruit is a legume 5–10 cm long, containing 4–10 seeds. Although similar in general appearance to the honey locust, it lacks that tree’s characteristic long branched thorns on the trunk, instead having the pairs of short spines at the base of each leaf; the leaflets are also much broader. The black locust is native in the United States from Pennsylvania to northern Georgia and westward as far as Arkansas and Oklahoma, but has been widely spread. The tree reaches a height of seventy feet, with a trunk three or four feet in diameter and brittle branches that form an oblong narrow head. It spreads by underground shoots. The leaflets fold together in wet weather and at night; some change of position at night is a habit of the entire leguminous family. Bark: Dark gray brown tinged with red, deeply furrowed, surface inclined to scale. Branchlets at first coated with white silvery down. This soon disappears and they become pale green, afterward reddish brown. Prickles develop from stipules, are short, somewhat triangular, dilated at base, sharp, dark purple, adhering only to the bark, but persistent. Wood: Pale yellowish brown; heavy, hard, strong, close-grained and very durable in contact with the ground. The wood has a specific gravity 0.7333, and a weight of approximately 45.7 pounds per cubic foot Winter buds: Minute, naked, three or four together, protected in a depression by a scale-like covering lined on the inner surface with a thick coat of tomentum and opening in early spring; when forming are covered by the swollen base of the petiole. Leaves: Parallel, compound, odd-pinnate, 21-40 inches long, with slender hairy petioles, grooved and swollen at the base. Leaflets petiolate, seven to nine, one to two inches long, one-half to three-fourths of an inch broad, emarginate or rounded at apex. They come out of the bud conduplicate, yellow green, covered with silvery down which soon disappears; when full grown are dull dark green above, paler beneath. Feather-veined, midvein prominent. In autumn they turn a clear pale yellow. Leafs out relatively late in spring. Stipules linear, downy, membranous at first, ultimately developing into hard woody prickles, straight or slightly curved. Each leaflet has a minute stipel which quickly falls and a short petiole. Flowers: May or June, after the leaves. Papilionaceous. Perfect, borne in loose drooping racemes four to five inches long, cream-white, about an inch long, nectar bearing, fragrant. Pedicels slender, half an inch long, dark red or reddish green. Calyx: Campanulate, gibbous, hairy, five-toothed, slightly two-lipped, dark green blotched with red, especially on the upper side teeth valvate in bud. Corolla: Imperfectly papilionaceous, petals inserted upon a tubular disk; standard white with pale yellow blotch; wings white, oblong-falcate; keel petals incurved, obtuse, united below. Stamens: Ten, inserted, with the petals, diadelphous, nine inferior, united into a tube which is cleft on the upper side, superior one free at the base. Anthers two-celled, cells opening longitudinally. Pistil: Ovary superior, linear-oblong, stipitate, one-celled; style inflexed, long, slender, bearded; stigma capitate; ovules several, two-ranked. Fruit: legume two-valved, smooth three to four inches long and half an inch broad, usually four to eight seeded. Ripens late in autumn and hangs on the branches until early spring. Seeds dark orange brown with irregular markings. Cotyledons oval, fleshy. Cultivation Black locust is a major honey plant in the eastern US, and, having been taken and planted in France, Italy and other European nations. At least In France and Italy it is the source of the renowned acacia monofloral honey. Flowering starts after 140 growing degree days. However, its blooming period is short (about 10 days) and it does not consistently produce a honey crop year after year. Weather conditions can have quite an effect on the amount of nectar collected as well; in Ohio state for example, good locust honey flow happens in one out of five years. In Europe it is often planted alongside streets and in parks, especially in large cities, because it tolerates pollution well. The species is unsuitable for small gardens due to its large size and rapid growth, but the cultivar ‘Frisia’, a selection with bright yellow-green leaves, is occasionally planted as an ornamental tree. In South Africa it is regarded as a weed because of its habit of freely suckering from roots near the surface and aggravated by cutting of the main stem. Black locust has nitrogen-fixing bacteria on its root system; for this reason it can grow on poor soils and is an early colonizer of disturbed areas. In 1900 it was reported that the value of Robinia pseudoacacia was practically destroyed in nearly all parts of the United States beyond the mountain forests which are its home by locust borers which riddle the trunk and branches. Were it not for these insects, it would be one of the most valuable timber trees that could be planted in the northern and middle states. Young trees grow quickly and vigorously for a number of years, but soon become stunted and diseased, and rarely live long enough to attain any commercial value. Flavonoids content Black locust leaves contain flavone glycosides characterised by spectroscopic and chemical methods as the 7-O-β-d-glucuronopyranosyl-(1 → 2)[α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranosides of acacetin (5,7-dihydroxy-4′-methoxyflavone), apigenin (5,7,4′-trihydroxyflavone), diosmetin (5,7,3′-trihydroxy-4′-methoxyflavone) and luteolin (5,7,3′,4′-tetrahydroxyflavone). Uses The wood is extremely hard, resistant to rot and durable, making it prized for furniture, flooring, paneling, fence posts and small watercraft. Wet, newly-cut planks have an offensive odour which disappears with seasoning. As a young man, Abraham Lincoln spent much of his time splitting rails and fence posts from black locust logs. Black locust is still in use in rustic handrail systems. Flavonoids in the heartwood allow the wood to last over 100 years in soil.[7] In the Netherlands and some other parts of Europe, black locust is one of the most rot-resistant local trees, and projects have started to limit the use of tropical wood by promoting this tree and creating plantations. It is one of the heaviest and hardest woods in North America. Black locust is highly valued as firewood for wood-burning stoves; it burns slowly, with little visible flame or smoke, and has a higher heat content than any other species that grows widely in the Eastern United States, comparable to the heat content of anthracite.[8] It is most easily ignited by insertion into a hot stove with an established coal bed.[citation needed] For best results it should be seasoned like any other hardwood, however black locust is also popular because of its ability to burn even when wet.[9] In fireplaces it can be less satisfactory because knots and beetle damage make the wood prone “spitting” coals for distances of up to several feet.[citation needed] If the black locust is cut, split, and cured while relatively young (within ten years), thus minimizing beetle damage, “spitting” problems are minimal. It is also planted for firewood because it grows rapidly, is highly resilient in a variety of soils, and it grows back even faster from its stump after harvest by using the existing root system. With fertilizer prices rising, the importance of black locust as a nitrogen-fixing species is also noteworthy. The mass application of fertilizers in agriculture and forestry is increasingly expensive; therefore nitrogen-fixing tree and shrub species are gaining importance in managed forestry. In traditional medicine of India different parts of Robinia pseudoacacia are used as laxative, antispasmodic, and diuretic. Toxicity Black locust’s pods are small and light, and easily carried long distances. Although the bark and leaves are toxic, various reports suggest that the seeds and the young pods of the black locust are edible. Shelled seeds are safe to harvest from summer through fall, and are edible both raw and/or boiled.[12] Due to the small nature of Black Locust seeds, shelling them efficiently can prove tedious and difficult. In France and in Italy Robinia pseudoacacia flowers are eaten as beignets after being coated in batter and fried in oil. [13] Important constituents of the plant are the toxalbumin robin, which loses its toxicity when heated and robinin, a non-toxic glucoside.[14] Horses that consume the plant show signs of anorexia, depression, incontinence, colic, weakness, and cardiac arrhythmia. Symptoms usually occur about 1 hour following consumption, and immediate veterinary attention is required. History The name locust is said to have been given to Robinia by Jesuit missionaries, who fancied that this was the tree that supported St. John in the wilderness, but it is native only to North America. The locust tree of Spain (Ceratonia siliqua or Carob Tree), which is also native to Syria and the entire Mediterranean basin, is supposed to be the true locust of the New Testament. Robinia is now a North American genus, but traces of it are found in the Eocene and Miocene rocks of Europe. </div>

T 45 (20 S)

-15%

Előnézet

Korean melon Seeds, Sun...

1,95 € -15% 1,66 € (SKU: V 228)

Seeds Gallery EU,

5/ 5

<h2>Sun Jewel , Chamoe, Korean melon Seeds</h2> <h2>Price for Package of 5 seeds.</h2> The Sun Jewel melon is oblong with gently blunted ends, averaging 18 centimeters in length. It has a buttery yellow skin with shallow white sutures that run end to end. The inner flesh is translucent white with a crisp yet juicy consistency. When ripe, the melon's flesh has subtly sweet aroma of bubblegum and pear offering a flavor that is a cross between cucumber and honeydew. The fruits are usually heavy between 250 and 400 grams. Though commonly served peeled, the melon is known to be completely edible from the seed to skin. It is highly perishable and is recommended to be eaten within one week of harvest. Seasons/Availability Sun Jewel melons are available in the late summer and fall. Current Facts The Sun Jewel melon is also known as Chamoe or simply Korean melon, which is a bit of a broad term but quite accurate since the melons are ubiquitous in Korea come summertime. Botanically a variety of Cucumis melo, the Sun Jewel is technically a sweet melon, but often treated more like its cousin the cucumber, as in savory dishes and pickling applications. It its homeland in Korea, an exhibition space showcases the history and cultivation of the Sun Jewel melon at the Korean Melon Ecology Center. Nutritional Value Sun Jewel melons are rich in vitamins A and C. Applications The Sun Jewel melon has a lower than average brix level (approximately 7 or 8) and slightly vegetal characteristic making it equally appropriate for savory and sweet dishes. They are most often simply served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Chop and add to sweet or savory salads, serve atop desserts or with yogurt as a breakfast item. Pureed, it can be used to make smoothies, ice cream or other frozen desserts. Use under ripe fruits to make quick pickles or kimchee. Sun Jewel melon pairs well with cucumber, mint, ginger, citrus, berries, lychee, shrimp, coconut milk, feta cheese and chili powder. Once cut, refrigerate in a plastic bag or sealed container and consume within two to three days. Ethnic/Cultural Info In its native land of Korea, the Sun Jewel melon is made into a pickle known as chamoe jangajji. The fruit has adopted many aliases throughout the Asian countries in which it is enjoyed. In China, it is known as Huangjingua or Tian Gua, in Japan as Makuwa, in Korea as Chamoe and in Vietnam as Dura Gan. Geography/History Sun Jewel melons have been enjoyed in Korea for hundreds of years, with images of the fruits appearing on 12th century celadon from the Goryeo Dynasty. Originally, the melons were suspected to be a native of India, eventually making their way to China and subsequently Korea via the Silk Road. It is also thought that some green varieties, both with and without stripes, may have been a result of wild melons growing in ancient China. They are relatively drought tolerant plants if grown in moisture retentive soils.

V 228 (5 S)

-15%

Előnézet

Óriás növény (óriás gyümölcsökkel)

Görögországból származó fajta

Florinis Greece Sweet...

1,75 € -15% 1,49 € (SKU: PP 26)

Seeds Gallery EU,

5/ 5

<h2 class="">"Florinis" Greece Sweet pepper Seeds</h2> <h2>Price for Package of 10 or 50 seeds.</h2> Greece Traditional sweet red peppers (known in Greece as "Florinis"), an excellent sweet taste! Variety florin, length 23 - 28 cm and weight 200 g per fruit. In Greece, this pepper is prepared in various ways, from filling to salad and preservation. It's free to say that the table without this favorite pepper in Greek is unthinkable. Plants are fertile and highly resistant to disease. <h2 class="elementor-heading-title elementor-size-default">Chalkidiki Olives stuffed with Florina pepper</h2> Strips of red fleshy sweet pepper, cut by hand to be filled in Chalkidiki green olives. It is the perfect dish for lovers of mild but slightly spicy, sweet and savory flavors. All these flavors together are present in olive of Chalkidiki, stuffed with red sweet pepper and can accompany each menu. <h3>WIKIPEDIA:</h3> The Florina pepper (Greek: πιπεριά Φλωρίνης) is a pepper cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina; for which it is named. It has a deep red color and is shaped like a cow's horn. Initially, the pepper has a green color, ripening into red, after the 15th of August. The red pepper is known in Greece for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt, and vinegar. <h2>History</h2> The seed was brought from Brazil to Western Macedonia in Greece in the 17th century and cultivated by the local Macedonian Greeks in Florina, Prespes, Veroia, Aridaia, and Kozani but only in Florina, its cultivation was successful, where it adapted to the Greek Macedonian climate and soil, and eventually, the other regions stopped cultivating the pepper, leaving Florina as its sole producer.[1] The pepper belongs to the capsicum genus of the nightshade family Solanaceae.[3] Florina's red peppers were awarded the recognition of Protected Designation of Origin in 1994 by the World Trade Organization (WTO).[4] Every year during the last days of August, in a small local village in Aetos, Florina a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests.[5] <h2>Cultivation</h2> High productivity and adaptation of the plant can be achieved in efficient draining soils, full sunny locations and low winds for the protection of its branch and root sensitivity.[6] The most convenient temperatures for its growth are between 20° to 26° Celsius during the midday and 14° to 16° Celsius during the night.[3] Their harvest takes up to 18 weeks, ripening to maturity after mid-August.[1] A good quality, red pepper of Florina should be bright in color, thick, firm and sweet flavored. Its consumption should be avoided with the appearance of dullness, cracks or deterioration, which are factors of the vegetable reduction in quality. <h2>Cooking and recipes</h2> The red peppers of Florina are usually roasted and stuffed with different combinations of foods, as rice, meat, shrimps and feta cheese.[8] These sweet peppers are used in sauces, salads, pasta, meat recipes or mashed, creating a pâté with traditional recipes. They can also be dried, canned, frozen and pickled, usually garnishing Greek salads. They can be roasted, sliced and served as an appetizer, by adding olive oil, garlic and sea salt. A well-known traditional recipe in Greece with stuffed peppers is Gemista. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PP 26 (10 S)

-15%

Előnézet

Baobab Seeds (Adonsonia...

1,95 € -15% 1,66 € (SKU: T 6)

Seeds Gallery EU,

5/ 5

T 6 (5 S)

-15%

Előnézet

Bosznia-Hercegovinából származó fajta

A növény ellenáll a hidegnek és a fagynak

Szelídgesztenye Magok...

2,50 € -15% 2,13 € (SKU: V 13)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Szelídgesztenye Magok (Castanea sativa)</h2> <h2>Az 5, 10 magos csomag ára.</h2> A szelídgesztenye vagy szelídgesztenyefa (Castanea sativa) a bükkfafélék családjába tartozó, gyors növekedésű fafaj. Hívják még édes gesztenyének, európai vagy jóféle gesztenyének is, de a termőhelyein egyszerűen gesztenyefa a neve. 2007-ben az év fájává választották. <h2>Származása, élőhelye</h2> Délkelet-Európa hegyvidékeinek párás völgyeiből származik, és már a történelmi időkben terjedt el szerte a kontinensen. Ehető terméséért a rómaiak sokfelé telepítették. Fontos táplálékuk volt; a magjából lisztet őröltek. Valószínű, hogy a Brit-szigetekre és a Kárpát-medencébe is ők telepítették be – ekképpen valószínűleg római ültetvények maradványai a Börzsöny déli lejtőin (így a Nagymaros feletti hegyoldalakon) és a Naszály alján zöldellő szelídgesztenye-ligetek. A termesztésből sokfelé kivadult. Jelentősebb szelídgesztenyések (leginkább fenyővel együtt) Magyarországon az Alpokalján vannak. A gesztenye fajták jól reprezentálják a főbb hazai termesztőtájakat, az itt megnevezett Alpokalja vidékét, melyet egy Kőszegszerdahelyi fajta képvisel, a Dél-Dunántúlt, melyet az Iharosberényi fajták képviselnek és végül Észak-Magyarország, melyet a Nagymarosi fajták reprezentálnak.[2] Továbbá: <ul> <li>a Soproni-hegységben a 19. század végén, Muck Endre kezdeményezésére telepítették;</li> <li>a Kőszegi-hegységben őshonos, de domináns fajjá az erdőgazdálkodás tette.</li> </ul> Hazánkban ez idáig tudatos keresztezési munka gesztenyében nem volt, jelenleg sem folyik. Külföldön, így Franciaországban, Olaszországban, Romániában, USA-ban, Japánban végeznek keresztezéseket. Ezek elsősorban fajtakeresztezések, melynek célja rezisztens fajták előállítása.[1] <h2>Megjelenése, felépítése</h2> Nagy termetű fa, akár 30 m magasra is megnő. Kérge csavarodó kéregkötegektől bordás. Rügyei zömökek, kerekdedek. Fényes, bőrszerű, keskeny, 10–20 cm hosszú, váltakozó állású, hosszúkás lándzsa alakú levelei szúrósan fogazottak, mindkét oldalon 4–7 éles foggal. A fogak hosszúak, hegyesek, közöttük a bemetszések lekerekítettek. Gyakran karéjos is. A levél csúcsa keskeny, hegye rövid. A levélnyél hossza 2–5 cm. A levél színe sötétzöld; fiatalon szőrös, később kopasz. Fonákuk fiatalon nemezesen szőrös, a sűrű szőrzet miatt színe a szürkétől a fakózöldön át a fehéresig változhat. Egy-egy levélen 15–20 pár oldalér nő. A levél válla ritkábban szív-, többnyire széles ék alakú vagy lekerekített. A szelídgesztenye egyivarú, egylaki növény, a hím és nővirágok egy fán belül, de külön-külön alakulnak ki. Hímnős barkavirágzata felálló, látványos. Csúcsán a virágzat nagy részét adó sárga porzók nyílnak, alapjuknál pedig a zöld termős virágok, gyakran a porzóknál később. A megporzás után a termős virágok gömbbé növekednek; egy-egy ilyen gömbben két-három termés nő. Fényes, barna makktermése a gesztenye. Ennek kupacsa zöld, sűrűn tövises, szúrós. Virágpora kis méretű, legnagyobb átmérője 10–12 µm. Trikolporát, hosszú hasítékokkal és kis pórusokkal. Az exine barázdált, puha. Pollene kevéssé allergén. <h2>Életmódja</h2> A meszes talajt rosszul tűri. Melegkedvelő: a téli fagyokat elviseli ugyan, de termése a Kárpátoktól északra csak kivételesen jó években érik be. Június-júliusban virágzik. Virágait részben a szél porozza be, részben a rovarok. Az érett gesztenyék októberben hullanak a földre a felpattanó kupacslevelek közül. <h2>Szaporítása</h2> Októberben szedett magvait érés után, ősszel vetik a szabadba. Tavaszi vetéshez legjobb a tölgymakkhoz hasonlóan a talaj felszínén alom alatt vagy veremben tárolni. Nevelése a csemeteiskolában gyakran két évig tart, mert ilyenkorra lesz csak olyan erős, hogy oltványiskolába telepíthető a csemetéje. Párás klímában, közömbös kémhatású talajon eredményes a nevelése. Ivartalanul, közönséges bujtással, ősszel a szabadban ritkán szaporítják. Ha sarjat nevel valamely termőfa, ősszel arról is szaporítható. Fajtái télen házban olthatók kecskeláb ékezéssel, párosítással v. angol nyelves párosítással, a tőalak cserépben begyökeresedett magoncaira. Átoltása tavasszal, rügypattanáskor eredményes, héj alá-oltással. A gesztenye, ugyanúgy mint a dió és más gyümölcsnemek, nem tartja meg magról fajtatulajdonságát, mégis nagyobbára magról nevelik, pedig szabadföldi oltása, szemzése hazánkban nem ütközik nehézségekbe. Valószínűleg azért van ez, mert kevés gesztenyetermesztésre alkalmas területünk van, és éppen azon a környéken nem alakultak faiskolák. Alanyként saját magcsemetéjét, a Castanea sativa-t használják. A megfelelően tárolt gesztenye is kb. fél év alatt elveszti csírázóképességét, ezért csírázási százaléka alacsony. Magcsemetéje lassan fejlődik, szemzésre kétéves csemete felel meg. Nyugat-Európában a tintafoltbetegség pusztítása miatt, mely a gyökéren keresztül is fertőz, ellenálló gyökérzetű japán gesztenyére (Castanea crenata) szemzik a fajtákat. A termőfák aljának felásása és a káliműtrágyázás előnyös. A kálisó a kissé meszes talajokon fokozza a fák fagyállóságát, és csökkenti a levelek sárgulását. Metszeni nem szokták, az elöregedett fákat a törzsnek föld felett történő levágásával ifjítják. A gesztenye férgesedése ellen a megrágott gyümölcs gyakori összeszedésével védekeznek. <h2>Felhasználása</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Szelídgesztenye Magok (Castanea sativa)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Castanea_sativa_%27Aureomarginata%27_leaves.jpg/188px-Castanea_sativa_%27Aureomarginata%27_leaves.jpg" decoding="async" width="188" height="251" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Castanea_sativa_%27Aureomarginata%27_leaves.jpg/282px-Castanea_sativa_%27Aureomarginata%27_leaves.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Castanea_sativa_%27Aureomarginata%27_leaves.jpg/376px-Castanea_sativa_%27Aureomarginata%27_leaves.jpg 2x" data-file-width="3000" data-file-height="4000" title="Szelídgesztenye Magok (Castanea sativa)" /> <div class="thumbcaption"> <div class="magnify"></div> Az Aureomarginata (sárgaszélű) levélváltozat</div> </div> </div> Virágai jó mézelők, a gesztenyeméz különlegességnek számít. Termése, a gesztenye nagyon sokféleképpen használható: <ul> <li>a maghéját bevágva pirítják nyílt tűzön,</li> <li>héjától megtisztítva kandírozzák,</li> <li>főzés után meghámozva készítenek belőle pürét, amivel süteményeket, mártásokat ízesítenek vagy tejszínhabbal tálalják.</li> </ul> A szárított magokat porrá őrölve tárolják. Sűrű, szabályos koronája miatt díszfának is ültetik. Sokoldalúan felhasználható a faanyaga. Igen tartós, rugalmas, közepesen kemény, dekoratív, könnyen hasad, jól fényezhető, korhadásnak ellenáll. A déli országokban kedvelt bútorfa, főként jó hajlíthatósága, rugalmassága miatt. Olyan helyeken, ahol a tél enyhe, parkokba is előszeretettel ültetik. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> about 20-23 ° C. </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> Until it Germinates </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Seeds Gallery 05.11.2012. </td> </tr> </tbody> </table> </div> </body> </html>

V 13 5-S

-15%

Előnézet

A növény ellenáll a hidegnek és a fagynak

Nagyvirágú liliomfa magok...

3,00 € -15% 2,55 € (SKU: T 70)

Seeds Gallery EU,

5/ 5

<h2>Nagyvirágú liliomfa magok (Magnolia grandiflora)</h2> <h2>Az 5 darab magot tartalmazó csomag ára.</h2> A nagyvirágú liliomfa vagy örökzöld liliomfa (Magnolia grandiflora) a liliomfafélék (Magnoliaceae) családjába tartozó fafaj. Észak-Amerika déli részének trópusi-szubtrópusi éghajlatú tájairól származik. Időnként a M. x soulangeana fajt is magyarul nagyvirágú liliomfának nevezik. Eredeti termőhelyén akár 30 m magasra is megnőhet. Sűrű koronája szélesen kúpos; időnként gömbölydeddé fejlődik. Keskeny, sötétzöld, bőrszerű leveleit egész évben megtartja. Felszínük fényes sötétzöld, sima. A levelek fonákja vörösen molyhos. Hatalmas, 20–25 cm széles, krémszínű vagy fehér, erősen illatos, kehely alakú virágai nyár elejétől-közepétől kora őszig nyílnak. Termései pirosas színűek, tojás alakú tüszőcsokrot alkotnak. Elsősorban a meleg, nedves éghajlatot kedveli. Magyarországon déli fekvésű, meleg, napos, teljesen szélvédett helyre ültethető, mivel fagyérzékeny. Magnolia grandiflora, commonly known as the southern magnolia or bull bay, is a tree of the family Magnoliaceae native to the southeastern United States, from coastal North Carolina to central Florida, and west to East Texas and Oklahoma. Reaching 27.5 m (90 ft) in height, it is a large, striking evergreen tree, with large dark green leaves up to 20 cm (7.9 in) long and 12 cm (4.7 in) wide, and large, white, fragrant flowers up to 30 cm (12 in) in diameter. Although endemic to the lowland subtropical forests on the Gulf and south Atlantic coastal plain, magnolia grandiflora is widely cultivated in warmer areas around the world. The timber is hard and heavy, and has been used commercially to make furniture, pallets, and veneer. Description Magnolia grandiflora is a medium to large evergreen tree which may grow 120 ft (37 m) tall. It typically has a single stem (or trunk) and a pyramidal shape. The leaves are simple and broadly ovate, 12–20 cm (4.7–7.9 in) long and 6–12 cm (2.4–4.7 in) broad, with smooth margins. They are dark green, stiff and leathery, and often scurfy underneath with yellow-brown pubescence. The large, showy, lemon citronella-scented flowers are white, up to 30 cm (12 in) across and fragrant, with six to 12 petals with a waxy texture, emerging from the tips of twigs on mature trees in late spring. Flowering is followed by the rose-coloured fruit, ovoid polyfollicle, 7.5–10 cm (3.0–3.9 in) long, and 3–5 cm (1.2–2.0 in) wide. Exceptionally large trees have been reported in the far southern United States. The national champion is a specimen in Smith County, Mississippi, that stands an incredible 37 m (121 ft). Another record includes a 35-m-high specimen from the Chickasawhay District, De Soto National Forest, in Mississippi, which measured 17.75 ft in circumference at breast height, from 1961, and a 30-m-tall tree from Baton Rouge, which reached 18 ft in circumference at breast height. Taxonomy Magnolia grandiflora was one of the many species first described by Linnaeus in the 10th edition of his Systema Naturae in 1759, basing his description on the earlier notes of Miller. He did not select a type specimen. Its specific epithet is derived from the Latin words grandis "big", and flor- "flower". M. grandiflora is most commonly known as southern magnolia, a name derived from its range in the Southern United States. Many broadleaved evergreen trees are known as bays for their resemblance to the leaves of the red bay (Persea borbonia), with this species known as the bull bay for its huge size or alternatively because cattle have been reported eating its leaves. Laurel magnolia, evergreen magnolia, large-flower magnolia or big laurel are alternative names. The timber is known simply as magnolia. Distribution and habitat Southern magnolias are native to the Southeastern United States, from coastal North Carolina south to central Florida, and then west to East Texas and Oklahoma. It is found on the edges of bodies of water and swamps, in association with sweetgum (Liquidambar styraciflua), water oak (Quercus nigra), and black tupelo (Nyssa sylvatica). In more sheltered habitats, it grows as a large tree, but can be a low shrub when found on coastal dunes. It is killed by summer fires, and is missing from habitats that undergo regular burning. In Florida, it is found in a number of different ecological areas that are typically shady and have well-draining soils; it is also found in hummocks, along ravines, on slopes, and in wooded floodplains. Despite preferring sites with increased moisture, it does not tolerate inundation. It grows on sand-hills in maritime forests, where it is found growing with live oaks and saw palmetto. In the eastern United States, it has become an escape, and has become naturalized in the tidewater area of Virginia, the Washington, D.C. metropolitan area and locally in other areas outside of its historically natural range. Ecology Magnolia grandiflora can produce seed by 10 years of age, although peak seed production is achieved closer to 25 years of age. Around 50% of seeds can germinate, and they are spread by birds and mammals. Squirrels, opossums, quail, and turkey are known to eat the seeds. Cultivation and uses The plant collector Mark Catesby, the first in North America, brought M. grandiflora to Britain in 1726, where it entered cultivation and overshadowed M. virginiana, which had been collected a few years earlier. It had also come to France, the French having collected it in the vicinity of the Mississippi River in Louisiana. It was glowingly described by Philip Miller in his 1731 work The Gardeners' Dictionary. One of the earliest people to cultivate it in Europe was Sir John Colliton of Exeter in Devon; scaffolding and tubs surrounded his tree, where gardeners propagated its branches by layering, the daughter plants initially selling for five guineas each (but later falling to half a guinea). It is often planted in university campuses and allowed to grow into a large tree, either with dependent branches, or with the lower branches removed to display the bare trunks. It is also espaliered against walls, which improves its frost-hardiness. United States cultivation Magnolia grandiflora is a very popular ornamental tree throughout its native range in the coastal plain of the Gulf/South Atlantic states. Grown for its attractive, shiny green leaves and fragrant flowers, it has a long history in the southern United States. Many large and very old specimens can be found in the subtropical port cities such as New Orleans, Mobile, Savannah, Charleston, and Wilmington, NC. M. grandiflora is the state tree of Mississippi and the state flower of Louisiana. The species is also cultivated in the warmer parts of the United States; on the East Coast, a small number of specimens can be found growing as far north as coastal areas of New Jersey, Connecticut, and Long Island, NY. Farther south, it is grown more widely in Delaware, much of the Chesapeake Bay region in Maryland, and much of eastern Virginia. On the West Coast, it can be grown as far north as the British Columbia/Seattle area, though cooler summers on the West Coast slow growth compared to the East Coast. In the interior of the US, some of the cold-hardy cultivars have survived north to the southern Ohio Valley (Ohio, Kentucky, southern Indiana). Farther north, few known long term specimens are found due to the severe winters, very cold temperatures, and/or lack of sufficient summer heat. Magnolia grandiflora is also grown in parts of Mexico, Central America, and South America as well as parts of Asia. It is recommended for seashore plantings in areas that are windy but have little salt spray. The foliage will bronze, blotch, and burn in severe winters at the northern limits of cultivation, especially when grown in full winter sun, but most leaves remain until they are replaced by new foliage in the spring. In climates where the ground freezes, winter sun appears to do more damage than the cold. In the Northern Hemisphere, the south side of the tree will experience more leaf damage than the north side. Two extremes are known, with leaves white underneath and with leaves brown underneath. The brown varieties are claimed to be more cold-hardy than the white varieties, but this does not appear to be proven as yet. Once established, the plants are drought tolerant, and the most drought tolerant of all the Magnolia species. The leaves are heavy and tend to fall year round from the interior of the crown and form a dense cover over the soil surface, and they have been used in decorative floral arrangements. The leaves have a waxy coating that makes them resistant to damage from salt and air pollution. In the United States, southern magnolia, along with sweetbay (Magnolia virginiana) and cucumbertree (Magnolia acuminata), is commercially harvested. Lumber from all three species is simply called magnolia, which is used in the construction of furniture, boxes, pallets, venetian blinds, sashes, and doors and used as veneers. Southern magnolia has yellowish-white sapwood and light to dark brown heartwood tinted yellow or green. The usually straight-grained wood has uniform texture with closely spaced rings. The wood is ranked moderate in heaviness, hardness, and stiffness, and moderately low in shrinkage, bending, and compression strength; it is ranked moderately high in shock resistance.[18] Its use in the Southeastern United States has been supplanted by the availability of harder woods. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

T 70

-15%

Előnézet

A növény ellenáll a hidegnek és a fagynak

Paulownia Tomentosa Seeds

1,95 € -15% 1,66 € (SKU: T 14 T)

Seeds Gallery EU,

5/ 5

T 14 T

-15%

Előnézet

Peruból származó fajta

Purple Corn Seeds - Maíz...

2,25 € -15% 1,91 € (SKU: VE 72)

Seeds Gallery EU,

5/ 5

<h2>Purple Corn - Maíz Morado "Kculli" - Purple Maize Seeds (Zea mays amylaceaa)</h2> <h2>Price for Package of 4,5g (10), 9g (20) seeds.</h2> Purple corn, a variety of Zea mays, is an Andean crop from low valleys locally called maiz Morado. Purple corn can be found mostly in Peru, where it is cultivated on the coast, as well as in lands almost ten thousand feet high. There are different varieties of purple corn, and all of them originated from an ancestral line called “Kculli”, still cultivated in Peru. The Kculli line is very old, and ancient objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old in places on the central coast, as well as among the ceramics of the “Mochica” culture. The kernels of purple corn are soaked in hot water by people of the Andes to yield a deep purple color for foods and beverages, a practice now recognized for its industrial uses as a colorant. Common in Bolivia, Ecuador, and Peru, purple corn is used in chicha Morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding. One of the most popular purple corn food uses is the "Api", a smoothie served hot and sometimes called "Inca's dessert". Purple corn contains substantial amounts of phenolics and anthocyanins, among other phytochemicals. Its main colorant is cianidin-3-b-glucosa. People of the Andes make a refreshing drink from purple corn called "chicha Morada" which is now recognized as a nutritive powerhouse due to its phenolic content. Phenolics are known to have many bioactive and functional properties. Research shows that crops with the highest total phenolic and anthocyanin content also have the highest antioxidant activity. Anthocyaninins are a type of complex flavonoid that produce blue, purple or red colors.  Purple Corn has a higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 72 (4.5g)

-15%

Előnézet

Óriás növény (óriás gyümölcsökkel)

Örményországi fajta

Óriás örmény retikuláris...

2,25 € -15% 1,91 € (SKU: PK 30)

-15%

Előnézet

Japánból származó változat

Purple Shiso Seeds (Perilla...

1,55 € -15% 1,32 € (SKU: MHS 18)

Seeds Gallery EU,

5/ 5

<h2 class="">Purple Shiso Seeds (Perilla frutescens var. crispa)</h2> <h2>Price for Package of 50 (0,09g) seeds.</h2> Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/,[2] from the Japanese シソ), belongs to the genus Perilla, in the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in purple-leaved ("red") and green-leaved ("green") forms. There are also frilly ruffled-leaved forms (chirimen-jiso) and forms that are red only on the underside (katamen-jiso). Different parts of the plant have a number of culinary uses in East Asian and Southeast Asian cuisine. Names This herb has also been known in English as the "beefsteak plant", possibly on account of the purple-leaved varieties evoking the bloody-red color of meat.[3] It is sometimes referred to by its genus name, perilla, but this is ambiguous as it could also refer to a different cultigen (Perilla frutescens var. frutescens) which is distinguished as egoma in Japan and tul-kkae or "wild sesame" in Korea.[4][5] The perilla or "beefsteak plant" began to be recognized by the native Japanese name shiso among American diners of Japanese cuisine, especially aficionados of sushi in the later decades of the 20th century.[6] In Japan, the cultigen is called shiso (紫蘇/シソ; [ɕiso̞]).[7][8] In Vietnam, it is called tía tô ([tiɜ˧ˀ˦ to˧]).[9] The Japanese name shiso and the Vietnamese tía tô are cognates, each loan words from zǐsū (紫苏/紫蘇),[10] which means Perilla frutescens in Chinese. (Perilla frutescens var. crispa is called huíhuísū (回回苏/回回蘇) in Chinese.) The first character 紫[11] means "purple",[7] and the second 蘇[12] means "to be resurrected, revived, rehabilitated". In Japan, shiso traditionally denoted the purple-red form.[13] In recent years, green is considered typical, and red considered atypical.[citation needed] The red-leaved form of shiso was introduced into the West around the 1850s,[14] when the ornamental variety was usually referred to as P. nankinensis. This red-leafed border plant eventually earned the English-language name "beefsteak plant". Other common names include "perilla mint",[15] "Chinese basil",[16][17][18] and "wild basil".[16] The alias "wild coleus"[19] or "summer coleus"[16] probably describe ornamental varieties. The red shiso or su tzu types are called purple mint[16] or purple mint plant.[15] It is called rattlesnake weed[16] in the Ozarks, because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattling sound. Origins and distribution Suggested native origins are mountainous terrains of India and China,[21] although some books say Southeast Asia. Shiso spread throughout ancient China. One of the early mentions on record occurs in Renown Physician's Extra Records (Chinese: 名醫別錄; pinyin: Míng Yī Bié Lù), around 500 AD,[23] where it is listed as su (蘇), and some of its uses are described. The perilla was introduced into Japan around the eighth to ninth centuries. The species was introduced into the Western horticulture as an ornamental and became widely naturalized and established in the United States and may be considered weedy or invasive. Description Though now lumped into a single species of polytypic character, the two cultigens continue to be regarded as distinct commodities in the Asian countries where they are most exploited. While they are morphologically similar, the modern strains are readily distinguishable. Accordingly, the description is used separately or comparatively for the cultivars. Shiso grows to 40–100 centimetres (16–39 in) tall.[25] It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks.[citation needed] Shiso's distinctive flavor comes from its perillaldehyde component,[26] which present only in low concentration in other perilla varieties.   The red (purple) forms of the shiso (forma purpurea and crispa) come from its pigment, called "perilla anthocyanin" or shisonin[27] The color is present in both sides of the leaves, the entire stalk, and flower buds (calyces). The red crinkly-leafed version (called chirimenjiso in Japan) was the form of shiso first examined by Western botany, and Carl Peter Thunberg named it P. crispa (the name meaning "wavy or curly"). That Latin name was later retained when the shiso was reclassed as a variety. Bicolored cultivars (var. Crispa forma discolor Makino; カタメンジソ (katamenjiso) or katamen shiso) are red on the underside of the leaf.[28][29] Green crinkly-leafed cultivars (called chirimenaojiso, forma viridi-crispa) are seen. Shiso produces harder, smaller seeds compared to other perilla varieties.[30][31] Shiso seeds weigh about 1.5 g per 1000 seeds.[32] Red shiso The purple-red type may be known as akajiso (赤ジソ/紅ジソ "red shiso"). It is often used for coloring umeboshi (English: pickled plum). The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats.[7][33] The red pigment is identified as the Perilla anthocyanin, a.k.a. shisonin.[34] The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or me-jiso (芽ジソ), have been long used as garnish to accent a Japanese dish, such as a plate of sashimi.[7][35] The tiny pellets of flower-buds (ho-jiso) and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish.[35][36] Green shiso Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese food markets in the West. Earnest production of the leafy herb did not begin until the 1960s. Shimbo (2001), p. 58 One anecdote is that c. 1961, a cooperative or guild of tsuma (ツマ "garnish") commodities based in Shizuoka Prefecture picked large-sized green leaves of shiso and shipped them to the Osaka market. They gained popularity such that ōba (大葉 "big leaf") became the trade name for bunches of picked green leaves. A dissenting account places its origin in the city of Toyohashi, Aichi, the foremost ōba-producer in the country,[38] and claims Toyohashi's Greenhouse Horticultural Agricultural Cooperative[a] experimented with planting c. 1955, and around 1962 started merchandizing the leaf part as Ōba. In 1963 they organized "cooperative sorting and sales" of the crop (kyōsen kyōhan (共選・共販), analogous to cranberry cooperatives in the US) and c. 1970 they achieved year-round production.[39] The word ōba was originally a trade name and was not entered into the Shin Meikai kokugo jiten until its 5th edition (Kindaichi (1997)) and is absent from the 4th edition (1989). This dictionary is more progressive than the Kojien cited previously, as Kindaichi's dictionary, from the 1st ed. (1972), and definitely in the 2nd ed. (1974) defined shiso as a plant with leaves of "purple(green) color".[40] Chemical composition Shiso contain only about 25.2–25.7% lipid,[41] but still contains a comparable 60% ratio of ALA.[42][43] The plant produces the natural product perilloxin, which is built around a 3-benzoxepin moiety. Perilloxin inhibits the enzyme cyclooxygenase with an IC50 of 23.2 μM.[44] Non-steroidal anti-inflammatory drugs like aspirin and ibuprofen also work by inhibiting the cyclooxygenase enzyme family. Of the known chemotypes of perilla, PA (main component: perillaldehyde) is the only one used for culinary purposes. Other chemotypes are PK (perilla ketone), EK (eschscholzia ketone), PL (perillene), PP (phenylpropanoids: myristicin, dillapiole, elemicin), C (citral) and a type rich in rosefuran. Perilla ketone is toxic to some animals. When cattle and horses consume purple mint (of the PK chemotype) while grazing in fields in which it grows, the perilla ketone causes pulmonary edema, leading to a condition sometimes called perilla mint toxicosis. The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan, as it is about 2,000 times sweeter than sucrose. The pronounced flavor and aroma of shiso derives from perillaldehyde,[45] but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene,[45] caryophyllene,[45] and farnesene.[citation needed] Many forms are rich in perilla ketone, which is a potent lung toxin to some livestock,[46] though effects on humans remains to be studied.[46] The artificial sweetener perillartine can be synthesized from perillaldehyde, but it is used in Japan only for sweetening tobacco,[47] despite being 2000 times sweeter than sucrose, owing to its bitterness and aftertaste, and insolubility in water.[48] Cultivation In temperate climates, the plant is self-sowing, but the seeds[ambiguous] are not viable after long storage, and germination rates are low after a year. The weedy types have often lost the characteristic shiso fragrance and are not suited for eating (cf. perilla ketone). Also, the red leaves are not ordinarily served raw. Culinary use See under Perilla for a survey of the herbal and spice uses of the species in different countries Japan Called shiso (紫蘇) in Japanese, P. frutescens var. crispa leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called aojiso (青紫蘇; "blue shiso"), are used as a herb in cold noodle dishes (hiyamugi and sōmen), cold tofu (hiyayakko), tataki and namerō. Aojiso is also served fresh with sashimi. Purple leaves, called akajiso (赤紫蘇; "red shiso"), are used to dye pickled plums (umeboshi). Shiso seed pods are salted and preserved to be used as a spice, while the germinated sprouts called mejiso (芽紫蘇) are used as garnish. The inflorescence of shiso, called hojiso (穂紫蘇), is used as garnish on a sashimi plate. The Japanese name for the variety of perilla normally used in Japanese cuisine (Perilla frutescens var. crispa) is shiso (紫蘇). This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type aojiso (青紫蘇), or ooba ("big leaf"), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, Pepsi Shiso. The Japanese shiso leaves grow in green, red, and bicolored forms, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flower and buds from the flower stalks, fruits and seeds, and sprouts. The purple form is called akajiso (赤紫蘇, red shiso), and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer. Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be e.g. cured in salt.[clarification needed] The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi. An inflorescence of shiso, called hojiso (ear shiso), is typically used as garnish on a sashimi plate; the individual flowers can be stripped off the stem using the chopstick, adding its flavor to the soy sauce dip. The fruits of the shiso (shiso-no-mi), containing fine seeds (mericarp) about 1 mm or less in diameter (about the size of mustard seed), can be preserved in salt and used as a spice or condiment. Young leaves and flower buds are used for pickling in Japan and Taiwan. The other type of edible perilla (Perilla frutescens) called egoma (荏胡麻) is of limited culinary importance in Japan, though this is the variety commonly used in nearby Korea. The cultivar is known regionally as jūnen in the Tohoku (northeast) regions of Japan. The term means "ten years", supposedly because it adds this many years to one's lifespan. A preparation called shingorō, made in Fukushima prefecture, consists of half-pounded unsweet rice patties which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal. The oil pressed from this plant was once used to fuel lamps in the Middle Ages.[clarification needed] The warlord Saitō Dōsan, who started out in various occupations, was a peddler of this type of oil, rather than the more familiar rapeseed oil, according to a story by historical novelist Ryōtarō Shiba. A whole leaf of green shiso is often used as a receptacle to hold wasabi, or various tsuma (garnishes) and ken (daikon radishes, etc., sliced into fine threads). It seems to have superseded baran,[citation needed] the serrated green plastic film, named after the Aspidistra plant, once used in takeout sushi boxes. Green leaves The green leaf can be chopped and used as herb or condiment for an assortment of cold dishes such as: cold noodles (hiyamugi, sōmen) cold tofu (known as Hiyayakko) tataki and namerō Chopped leaves can be used to flavor any number of fillings or batter to be cooked, for use in warm dishes. A whole leaf battered on the obverse side is made into tempura.[50] Whole leaves are often combined with shrimp or other fried items. Red leaves Red leaves are used for making pickled plum (umeboshi) as mentioned, but this is no longer a yearly chore undertaken by the average household. Red shiso is used to color shiba-zuke [ja], a type of pickled eggplant served in Kyoto. (Cucumber, myoga, and shiso seeds may also be used),[51] Kyoto specialty. Seeds The seed pods or berries of the shiso may be salted and preserved like a spice.[52] They can be combined with fine slivers of daikon to make a simple salad. One source from the 1960s says that oil expressed from shiso seeds was once used for deep-frying purposes. Sprouts The germinated sprouts (cotyledons)[53] used as garnish are known as mejiso (芽ジソ). Another reference refers to the me-jiso as the moyashi (sprout) of the shiso.[7] Any time it is mentioned that shiso "buds" are used, there is reason to suspect this is a mistranslation for "sprouts" since the word me (芽) can mean either.[54][b] Though young buds or shoots are not usually used in restaurants, the me-jiso used could be microgreen size.[55] People engaged in growing their own shiso in planters refer to the plucked seedlings they have thinned as mejiso.[56][better source needed] Yukari The name yukari refers to dried and pulverized red-shiso flakes,[57] and has become as a generic term,[58] although Mishima Foods Co. [ja] insists it is the proprietary name for its products.[59] The term yukari-no-iro has signified the color purple since the Heian period, based on a poem in the Kokin Wakashū (c. 910) about a murasaki or gromwell blooming in Musashino (an old name for the Tokyo area).[60] Moreover, the term Murasaki-no-yukari [ja] has been used as an alias for Lady Murasaki's romance of the shining prince.   Furikake Other than the yukari variety, there are many commercial brand furikake-type sprinkle-seasoning products that contain shiso. They can be sprinkled on rice or mixed into musubi. They are often sprinkled on pasta. Shiso pasta can be made from fresh-chopped leaves, sometimes combined with the crumbled roe of tarako.[61] Rather than cooking the cod roe, the hot pasta is tossed into it. Korea <ol> <li>frutescens var. crispa, called soyeop (소엽) or chajogi (차조기), is a less-popular culinary plant than P. frutescens in Korea. It is, however, a commonly seen wild plant, and the leaves are occasionally used as a ssam vegetable.[62] The purplish leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried with a thin coat of rice-flour batter.[62]</li> </ol> Laos The purple leaves, called pak maengda (ຜັກແມງດາ), are strong in fragrance, but not ruffled. They are used for Lao rice vermicelli, khao poon (ເຂົ້າປຸ້ນ), which is very similar to the Vietnamese bún. They are used as part of the dish for their fragrance. Vietnam Tía tô is a cultivated P. frutescens var. crispa in Vietnam,[63] which compared to the Japanese shiso has slightly smaller leaves but much-stronger aromatic flavor. It is native to Southeast Asia.[64][65] Unlike the Perilla frutescens counterpart, the leaves on the Vietnamese perilla have green color on the top side and purplish-red on the bottom side. In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Plants can be grown in open fields, gardens, or containers. Vietnamese cuisine uses a P. frutescens var. crispa variety similar to the Japanese perilla, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance. In Vietnamese, it is called tía tô, derived from the characters (紫蘇) whose standard pronunciation in Vietnamese is tử tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes. Ornamental use The red-leaved shiso, in earlier literature referred to as Perilla nankinensis, became available to gardening enthusiasts in England circa 1855.[14] By 1862, the English were reporting overuse of this plant, and proposing Coleus vershaeffeltii [66] or Amaranthus melancholicus var. ruber made available by J.G. Veitch [67] as an alternative. It was introduced later in the United States, perhaps in the 1860s.[68][69] Nutritional Bactericidal and preservative effects of the shiso, due to the presence of terpenes such as perilla alcohol, have been noted. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 18 (0.09 g)

-15%

Előnézet

Tomatillo Verde Seeds - Physalis Ixocarpa

Tomatillo Seeds - Toma...

2,65 € -15% 2,25 € (SKU: VT 163 TV)

Seeds Gallery EU,

5/ 5

<h2 class="">Tomatillo Seeds - Toma Verde (Physalis ixocarpa)</h2> <h2>Price for Package of 10 seeds.</h2> Tomatillos are irreplaceable as a vegetable and part of salas, especially in Mexican cuisine, and cannot be replaced with green tomatoes. Tomatillos has the ability to thicken the sauce and soup, so other thickeners can be omitted. The original distribution area of Tomatillo is Mexico. Therefore, vegetables are also called Mexican tomatoes or Mexican cherries. Tomatillo is a herbaceous and shrubby growing perennial plant with serrated leaves that can reach one to two meters in height. Unlike other Phisalis species, Tomatillo is barely hairy. Its yellow flowers are dark brown to black in the middle. The champion-shaped bracts are green and purple at first and dry. Spherical fruits are like tomatoes, which are green, yellow or purple, depending on the variety. They have a sweet-sour aroma and are used for seasoning sauces, especially in Mexico and Central America. In addition, Tomatilo is mainly grown in the southern United States. Tomatillo is still relatively unknown. However, this could change quickly due to the relatively uncomplicated cultivation and their high yields. As Tomatillo belongs to the plants of the tomato family, it forms its fruits best in a sheltered from the wind and in a sunny place, in loose and nutrient-rich soil. Areas with a winegrowing climate are particularly suitable for cultivation. Before planting, it proved useful to improve the soil with little compost. Sowing Tomatillos can be sown from mid-February to the end of March. The seeds are grown in seed pods on a window or in a greenhouse. To do this, sow the seeds in small pots with sowing soil and place them as light and warm as possible, ideally a germination temperature of 20 to 27 degrees Celsius. Keep seedlings that appear after about a week or two moistened with warm water. If the seedlings are large enough to touch, they are transferred to pots five to eight inches in size. Cure young plants in a warm and sunny place for about four to five weeks before planting them outside. Unlike Andean berries, tomatillos depend not only on insect pollination but also on cross-pollinators, so at least two plants are required to harvest. Planting should be done in late May, when there is no more frost. Sow the plants very low, as the stems in contact with the soil will develop more roots. Keep the distance from plant to plant 80 x 80 centimeters, as plants grow abundantly. Regularly water the tomatillos and fertilize them every two weeks with a plant-based fertilizer, such as horse or other. The first tomatillos are ready to harvest after about 70 days. The fruits grow so large that they split the protective membrane. Then they mature and fall to the ground. In some varieties, ripe fruits turn purple or golden yellow under the influence of light. The fruit is delicious sour-sweet, depending on the variety. The fruits can be eaten raw, but are mostly processed into salsa, sauces, sauces and soups. In their home country, Mexico, they are known as the main ingredient of "Salsa verde". But they can also be used in vegetable dishes. The fruits can be refrigerated for several days to several weeks. You can grow Tomatillo for several years if you are wintering the plant indoors. However, since it is very sensitive to cold, it has only been grown for a year. If stored in a large flower pots, you should cut it two-thirds after harvest and hibernate in a bright place with a temperature of about ten degrees Fahrenheit. From March, you should gradually get used to the higher temperatures and sunshine before setting it outdoors. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 163 TV (10 S)

-15%

Előnézet

Mosquito Grass - Blue Grama...

1,45 € -15% 1,23 € (SKU: UT 11)

Seeds Gallery EU,

5/ 5

<h2>Mosquito Grass - Blue Grama Seeds (Bouteloua Gracilis)</h2> <h2>Price for Package of 10 seeds.</h2> Blonde Ambition Blue Grama Grass (Bouteloua gracilis Blonde Ambition) is a native ornamental grass with a completely new look. The horizontal eyelash-like chartreuse flowers appear in mid-summer and age to blonde seed heads by fall. They are held on the plant right through the winter to provide many months of interest. Plant Select Winner 2011 30-36" tall x 30-36" wide. An exceptionally large growing selection of our native Blue Grama Grass, Bouteloua gracilis Blonde Ambition has 2 1/2 to 3 ft. tall stems of flowers that mature to long lasting blonde seed heads. These flag-like flowers rise up out of the blue-green foliage in mid-summer and are held on stiff, weather resistant stems. 'Blonde Ambition' Blue Grama Grass provides exceptional winter interest as the stems of seed heads pop up even after a heavy snow and remain standing through winter, giving the grass 6 to 8 months of garden color and texture. Seldom does a new grass selection offer the gardener something so completely different and exciting. Its profusion of big, showy chartreuse flowers, held horizontally above the leaves is unlike any other ornamental grass in cultivation. This beauty is extremely cold hardy, grows in a wide range of soil types and is a perfect choice for low maintenance home or commercial landscapes. 'Blonde Ambition' Grass is native to 26 states and performs well across the country, particularly in hardiness zones 4-9. Cut back old stems to 2-3” above ground-level in mid-spring. Divide every third year. Discovered and introduced by David Salman of High Country Gardens. (Propagated by division). 2011 High Country Gardens Plant of the Year. Blonde Ambition Blue Grama Grass was named by the Plant Select gardeners' survey as the best perennial of 2013. Planting Guides Caring For Blonde Ambition Blue Grama Grass Cutting back Blonde Ambition Blue Grama Grass (Bouteloua gracilis Blonde Ambition) should be done in mid-spring when the new green grass blades begin to sprout from the crown. The stems holding the seed heads are very resilient and stay upright even after a snowy winter, so the grass looks good until mid-spring. Cut back to a height of 2 to 3 inches above ground level and scratch out the crown with gloved hands to loosen thatch and make room for the new growth to push up and out. Mulching: Blonde Ambition (and many ornamental grasses) don't need mulching. But if planted in a mulched bed, Blonde Ambition is very adaptable as to the type of mulch. We recommend that the mulch layer around the plant be thin (less than an inch deep). <h2>WIKIPEDIA:</h2> Bouteloua gracilis (blue grama) is a long-lived, warm-season (C4) perennial grass, native to North America. It is most commonly found from Alberta, Canada, east to Manitoba and south across the Rocky Mountains, Great Plains, and U.S. Midwest states, onto the northern Mexican Plateau in Mexico. Blue grama accounts for most of the net primary productivity in the shortgrass prairie of the central and southern Great Plains. It is a green or greyish, low-growing, drought-tolerant grass with limited maintenance. Blue grama grows on a wide array of topographic positions, and in a range of well-drained soil types, from fine to coarse-textured. Blue grama has green to greyish leaves less than 3 millimetres (0.1 in) wide and 1 to 10 inches (25 to 250 mm) long. The overall height of the plant is 6 to 12 in (15 to 30 cm) at maturity.[3] The flowering stems (culms) are 7 to 18 inches (18 to 46 cm) long. There are typically two comb-like spikes, each with 20 to 90 spikelets, that extend out at a sharp angle from the flowering stem. Each spikelet is 5 to 6 mm (0.20 to 0.24 in) long. There is one fertile floret with a lemma (bract) 5 to 5.5 mm (0.20 to 0.22 in) long, with three short awns (bristles) at the tip, and one reduced sterile floret about 2 mm (0.08 in) long with three awns about 5 mm (0.2 in) long. The roots generally grow 12 to 18 inches (30 to 46 cm) outwards, and 3 to 6.5 feet (0.9 to 2.0 m) deep. Blue grama is readily established from seed, but depends more on vegetative reproduction via tillers. Seed production is slow, and depends on soil moisture and temperature. Seeds dispersed by wind only reach a few meters (6 ft); farther distances are reached with insects, birds, and mammals as dispersal agents. Seedling establishment, survival, and growth are greatest when isolated from neighboring adult plants, which effectively exploit water in the seedling's root zone. Successful establishment requires a modest amount of soil moisture during the extension and development of adventitious roots. Established plants are grazing-, cold-, and drought-tolerant, though prolonged drought leads to a reduction in root number and extent. They employ an opportunistic water-use strategy, rapidly using water when available, and becoming dormant during less-favorable conditions. In terms of successional status, blue grama is a late seral to climax species. Recovery following disturbance is slow and depends on the type and extent of the disturbance. Horticulture and agriculture Blue grama is valued as forage. Bouteloua gracilis is grown by the horticulture industry, and used in perennial gardens; naturalistic and native plant landscaping; habitat restoration projects; and in residential, civic, and highway erosion control. Blue Grama flowers are also used in dried flower arrangements. Blue grama is the state grass of Colorado and New Mexico. It is listed as an endangered species in Illinois. Among the Zuni people, the grass bunches are tied together and the severed end used as a hairbrush, the other as a broom. Bunches are also used to strain goat's milk. Garden Uses Small size makes blue grama grass an excellent selection for rock gardens where it can be used as a specimen or in small groups. Also an excellent choice for naturalized areas, native plant gardens, unmowed meadows, prairie areas or other informal areas in the landscape, especially where drought tolerant plants are needed. Can also be grown as a turf grass and regularly mowed to 2 inches high. Flower spikes are an excellent addition for dried flower arrangements. Culture Easily grown in average, dry to medium, well-drained soils in full sun. Tolerates a wide range of soils, except poorly-drained, wet ones. Excellent drought tolerance. Freely self-seeds. Cut to the ground in late winter before new shoots appear.

UT 11