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A növény ellenáll a hidegnek és a fagynak

Jerusalem Artichoke Tubers...

7,95 € (SKU: P 421)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Jerusalem Artichoke Tubers (Helianthus tuberosus)</h2> <h2>Price for Package of 5 Tubers.</h2> Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in–9 ft 10 in) tall with opposite leaves on the upper part of the stem but alternate below.[4] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower. The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets and 60 or more small disc florets.[5] The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.[3][6] <h2>Food use</h2> Before the arrival of Europeans, Native Americans cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so that the species expanded its range from central North America to the eastern and western regions.[citation needed] Early European colonists learned of this, and sent tubers back to Europe, where it became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially have been successful in the late 1900s and early 2000s.[5][7] The sunchoke contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.[7] It has also been reported as a folk remedy for diabetes.[7] Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. When not in tropical regions, it makes less inulin than when it is in a warmer region.[8] <h2>Etymology</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Sunroot_flowers.jpg/220px-Sunroot_flowers.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Jerusalem artichoke flowers</div> </div> </div> Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke, though the two are distantly related as members of the daisy family. The origin of the "Jerusalem" part of the name is uncertain. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [d͡ʒiraˈzu:l] in southern Italian dialects) may have been changed to Jerusalem.[9] In other words, English speakers would have corrupted "girasole artichoke" (meaning, "sunflower artichoke") to Jerusalem artichoke. Another explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the "New Jerusalem" they believed they were creating in the wilderness.[7] Also, various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler who was trying to revive the plant's appeal.[7] The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.[10] [11] The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Romanian, Russian, and Spanish.[12] [13] <h2>History</h2> Jerusalem artichokes were first cultivated by the Native Americans long before the arrival of the Europeans; this extensive cultivation obscures the exact native range of the species.[2] The French explorer Samuel de Champlain discovered that the Native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavour similar to chard[14] and was responsible for bringing the plant back to France. Some time later, Petrus Hondius, a Dutch botanist planted a shrivelled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.[14] Jerusalem artichokes are so well suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.[7] The French in particular were especially fond of the vegetable, which reached its peak popularity at the turn of the 19th century.[7] The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of the French Cuisine. The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being “as big as turnips or truffles”, suitable for eating and taste "like chards, but more pleasant.” In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so “that even the most vulgar begin to despise them.” In contrast, when Jerusalem artichokes first arrived in England, the tubers were "dainties for the Queen".[14] They have also been called the "Canadian truffle". In France, they are associated, along with rutabagas, with the deprivations of the years of Nazi occupation during World War II, where the rationing and scarcity of traditional foods made them a regular part of the French diet until at the end of the war, they returned to their customary role as animal feed.[15] <h2>Cultivation and use</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Sunroot_growing.jpg/220px-Sunroot_growing.jpg" class="thumbimage" width="220" height="244" /> <div class="thumbcaption"> <div class="magnify"></div> Young plants in a garden</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Topinambur_H2ase1.jpg/220px-Topinambur_H2ase1.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Sunroot tubers</div> </div> </div> Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.[16] Crop yields are high, typically 16–20 tonnes/ha for tubers, and 18–28 tonnes/ha green weight for foliage. Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.[3] Jerusalem artichokes are easy to cultivate, which tempts gardeners to simply leave them completely alone to grow. The quality of the edible tubers degrades, however, unless the plants are dug up and replanted in fertile soil. Because even a small piece of tuber will grow if left in the ground, the plant can ruin gardens by smothering or overshadowing nearby plants and can take over huge areas. Farmers growing Jerusalem artichokes who then rotate the crop may have to treat the field with a weedkiller (such as glyphosate) to stop their spread. Each root can make an additional 75 to 200 tubers during a year. The tubers are sometimes used as a substitute for potatoes:[17] they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system[18] but it is metabolized by bacteria in the colon. This can cause flatulence and, in some cases, gastric pain. Gerard's Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:[19] <blockquote class="templatequote"> which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men. </blockquote> Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus, and copper.[20] Jerusalem artichokes can be used as animal feed, but they must be washed before being fed to most animals. Pigs can forage, however, and safely eat them directly from the ground. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots. <table class="infobox nowrap"><caption>Jerusalem-artichokes, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>304 kJ (73 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>17.44 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>9.6 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>1.6 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>0.01 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>2 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Vitamins</th> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>(17%)</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>(5%)</div> 0.06 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>(9%)</div> 1.3 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>(8%)</div> 0.397 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>(6%)</div> 0.077 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>(3%)</div> 13 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>(5%)</div> 4 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Minerals</th> </tr> <tr> <th scope="row">Calcium</th> <td> <div>(1%)</div> 14 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>(26%)</div> 3.4 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>(5%)</div> 17 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>(11%)</div> 78 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>(9%)</div> 429 mg</td> </tr> <tr> <td colspan="2"><hr /> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database</td> </tr> </tbody> </table> <h3>Fermented products</h3> In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called "Topinambur (de)", "Topi" or "Rossler".[21] By the end of the 19th-century, Jerusalem artichokes were being used in Baden to make a spirit called "Jerusalem Artichoke Brandy", "Jerusalem Artichoke", "Topi", "Erdäpfler", "Rossler", or "Borbel". Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavour. It is characterised by an intense, pleasing, earthy note. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make "Red Rossler" by adding common tormentil, and other ingredients such as currants, to produce a somewhat bitter and astringent decoction. It is used as digestif, as well as a remedy for diarrhoea or abdominal pain. <h2>Marketing scheme</h2> In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort was an attempt to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US at the time, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profits then in this effort were realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money. </body> </html>

P 421

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Bosznia-Hercegovinából származó fajta

A növény ellenáll a hidegnek és a fagynak

Vadszőlőmag (Vitis spp.)

1,55 € (SKU: V 131 WG)

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A növény ellenáll a hidegnek és a fagynak

Black Grape Seeds (vitis...

1,95 € (SKU: V 131)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Black Grape Seeds (vitis vinifera)</h2> <h2>Price for Package of 10 seeds.</h2> A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Description Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid. History The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars. The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America. In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose. Distribution and production According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year. There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km2. (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling and Chardonnay. Juice Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy or vinegar. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice. Health claims French paradox Comparing diets among Western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation, polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as: Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor) Although adoption of wine consumption is not recommended by some health authorities, a significant volume of research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Emerging evidence is that wine polyphenols like resveratrol provide physiological benefit whereas alcohol itself may have protective effects on the cardiovascular system. More may be seen in the article the Long-term effects of alcohol. Resveratrol Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets. Resveratrol is found in widely varying amounts among grape varieties, primarily in their skins and seeds, which, in muscadine grapes, have about one hundred times higher concentration than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram. In vitro studies indicate that protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies with mice, resveratrol has transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure. Resveratrol is the subject of several human clinical trials, among which the most advanced is a one year dietary regimen in a Phase III study of elderly patients with Alzheimer's disease. Anthocyanins and other phenolics Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties.[31] Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin.[31] It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health.[32] Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections. Red wine may offer health benefits more so than white because potentially beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[33] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L,[34] depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins. Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes. The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape. Seed constituents Main articles: Grape seed extract and Grape seed oil Biochemical and preliminary clinical studies have demonstrated potential biological properties of grape seed oligomeric procyanidins. For example, laboratory tests indicated a potential anticancer effect from grape seed extract. According to the American Cancer Society, "there is very little reliable scientific evidence available at this time that drinking red wine, eating grapes, or following the grape diet can prevent or treat cancer in people". Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products for perceived health benefits. Grape seed oil contains tocopherols (vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid and alpha-linolenic acid. Concord grape juice Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer, platelet aggregation and other risk factors of atherosclerosis, loss of physical performance and mental acuity during aging and hypertension in humans. </body> </html>

V 131 (10 S)

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A növény ellenáll a hidegnek és a fagynak

Hardy Kiwi seeds -34C...

2,90 € (SKU: V 28 H)

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V 28 H

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A növény ellenáll a hidegnek és a fagynak

Golden Kiwi Seeds Hardy - 25°C

1,25 € (SKU: V 28 Y)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Golden Kiwi Seeds Hardy - 25°C (Actinidia chinensis)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Actinidia chinensis is a fruit tree and medicinal plant native to China. It is pollinated by bees. In its native habitat Actinidia chinensis grows in thickets, thick (oak) forests (e.g. Quercus aquifolioides, Quercus oxyodon, Quercus lamellosa), and light secondary forests and bushland. A. chinensis prefers slopes and likes also to grow in ravines, top heights of 200-230m, relative to the local microclimate. In Western gardens it may range 30 feet in all directions, making it unsuitable for all but the largest spaces unless pruned back hard at the end of every growing season. <h3>Origin</h3> The origin of Actinidia chinensis is supposed to be the northern Yangtse river valley. In China, Actinidia chinensis is nowadays dispersed in the entire southeast of the country. Herbarium specimens, but not plants, were forwarded to the Royal Horticultural Society by the British plant hunter Robert Fortune, from which Jules Émile Planchon named the new genus in the London Journal of Botany, 1847. Charles Maries, collecting for Messrs Veitch noted it in Japan, but the introduction to Western horticulture was from E.H. Wilson, who sent seeds collected in Hupeh to Veitch in 1900. <h3>Uses</h3> The fruits, the size of a walnut, are edible. It was first grown commercially in New Zealand, where it has been superseded by Actinidia deliciosa, or Kiwifruit. It is used in traditional Chinese medicine. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> 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"> about 2-3 months in a moist substrate at 2-5 ° C refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round> Autumn / Winter preferred </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 10-15 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 3-12 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved </td> </tr> </tbody> </table> </body> </html>

V 28 Y

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Óriás növény (óriás gyümölcsökkel)

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Giant Kiwifruit Seeds...

1,95 € (SKU: V 28 G)

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5/ 5

<h2>GIANT KIWIFRUIT SEEDS</h2> <h2>Price for Package of 10 seeds.</h2> Gigant fruits which have a weight of 170 grams. Once known as Chinese gooseberry in Europe, the kiwi first came to the United States in the early 1900s. Fuzzy, brown and oblong, the kiwi does not require peeling before eating. The kiwi plant has a life expectancy of 50 years. If you live within USDA hardiness zone seven through nine, you can grow a kiwi plant from the seeds of a kiwi fruit. But keep in mind, you must plant more than one kiwi plant, spaced 10 feet apart, in order for the plants to produce kiwi fruits in three to four years Health Benefits of Kiwi Fruit 1. Prevents asthma and other respiratory diseases 2. Fights cardiovascular diseases 3. Anti cancer 4. Digestive health 5. Protects your eyes 6. Manage blood pressure 7. Good for skin 8. Boosts immunity 9. Fights male impotency 10. Supports healthy birth <h2>How to Grow:</h2> 1. Lay the seeds on a paper towel to dry out. Place the seeds in an area where they will remain undisturbed for two days. 2. Fill a plastic baggie with perlite. Add the dried kiwi seeds to the perlite, seal the baggie and place it in the refrigerator for a minimum of four months. 3. Fill a 6-inch pot with sterilized potting soil. Remove the kiwi seeds from the refrigerator and plant them in the potting soil at a depth of 1/8 of an inch. 4. Moisten the soil with a spray bottle of water and cover the pot with a piece of saran wrap, secured with a rubber band. Place the pot in a warm area while the kiwi seeds germinate. 5. Remove the plastic wrap once the kiwi seeds begin to sprout, and continue spraying the kiwi seeds with water to keep the soil moist. Place the pot in an area that receives direct sunlight for at least six hours per day. 6. Transplant the kiwi seedlings outdoors, in the spring, in well-drained soil that has a pH between 5.5 to 7.0. Test the soil to determine the acidity before planting, using a soil pH testing kit. If necessary, amend the soil with lime raise the pH and peat moss to lower it. 7. Water the kiwi plants at a rate of 1-inch of water per week for the first year, using a soaker hose. Fertilize the kiwi with a 10-10-10 fertilizer according to label instructions. <div> <table border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> 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"> about 2-3 months in a moist substrate at 2-5 ° C refrigerator </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round> Autumn / Winter preferred </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 10-15 ° C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 3-12 weeks </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"></td> <td valign="top"> Copyright © 2012 Seeds Gallery All Rights Reserved. </td> </tr></tbody></table></div>

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Peruvian Apple Cactus Seeds...

1,95 € (SKU: CT 11)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Peruvian Apple Cactus Seeds (Cereus peruvianus)</h2> <h2>Price for Package of 5 seeds.</h2> The Peruvian Apple cactus is a slow growing columnar cactus that can reach heights of up to 15 meters with multiple branching arms. It is a relatively smooth cactus with sparse but coarse spines that cover its deeply convoluted gray-green exterior. The fruit of the Peruvian Apple cactus is strikingly similar looking to Dragon Fruit, but lacks the leafy scale-like structure and is instead completely smooth and spherical. Its magenta-red skin will split open when ripe to reveal a white fleshy interior speckled with tiny black seeds like those of a kiwi. The fruits’ texture has been likened to shaved ice, crunchy and juicy, with a subtle tartness and a floral sweetness similar to sugarcane. Seasons/Availability Peruvian Apple cactus fruit is available in the fall and sporadically throughout the winter. Current Facts The Peruvian Apple cactus is also known as Hedge cactus, Giant Club cactus and Night Blooming Cereus. The correct botanically classification is Cereus repandus, though it is sometimes incorrectly referred to as C. peruvianus. The genus name Cereus, is Latin for ‘torch’ perhaps alluding to the brilliant white flowers that bloom at night giving the effect of a flame at the top of its stem. The fruit of the Peruvian Apple cactus may be foraged in the wild or found commercially cultivated, especially in Israel. Applications To prepare the fruit of the Peruvian Apple cactus, select firm fruits that have just barely begun to split open and lack any bruising. Peel away the outer skin or cut the fruit in half and scoop out the soft white interior. They are best enjoyed raw and may simply be eaten out of hand or prepared similarly to Dragon Fruit. Dice the flesh and add to salads, smoothies, fruit salsas or desserts. Ethnic/Cultural Info The Peruvian Apple cactus is fast becoming an important cash crop in Israel where water shortages are an increasing problem for the farming industry. The groves of cacti are now replacing old orchards that once required large amounts of water. The fruits are able to grow year-round and are even exported to Europe where they are known as Koubo fruit. Geography/History Despite the name, Peruvian Apple cactus are actually native to Brazil, Uruguay, and Argentina. They are a hardy cactus that thrives in hot arid climates but can withstand temperatures down to 20 degrees F. In areas where summers are excessively hot and dry, some irrigation may be necessary especially to induce healthy fruit production. WIKIPEDIA: Cereus repandus (syn. Cereus peruvianus), the Peruvian apple cactus, is a large, erect, thorny columnar cactus found in South America as well as the nearby ABC Islands of the Dutch Caribbean. It is also known as giant club cactus, hedge cactus, cadushi, (in Wayuunaiki) and kayush. With an often tree-like appearance, the Peruvian Apple Cactus' cylindrical gray-green to blue stems can reach 10 metres (33 ft) in height and 10–20 cm in diameter. The nocturnal flowers remain open for only one night. The fruits, known locally as "pitaya" , Olala (only in some places of Bolivia) or Peruvian Apple, are thornless and vary in skin colour from violet-red to yellow. The edible flesh is white and contains small, edible, crunchy seeds. The flesh sweetens as the fruit opens out fully. Cereus repandus is an unresearched, under-utilized cactus, grown mostly as an ornamental plant. As noted above, it has some local culinary importance. The Wayuu from the La Guajira Peninsula of Colombia and Venezuela also use the inner cane-like wood of the plant in wattle and daub construction. </body> </html>

CT 11 (5 S)

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Scarlet Firethorn Seeds...

1,50 € (SKU: T 19)

Seeds Gallery EU,

5/ 5

T 19 Y

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Magyarországi fajta

Sugar beet seeds Authority...

1,75 € (SKU: P 8)

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A növény ellenáll a hidegnek és a fagynak

Magok Kanári datolyapálma...

2,75 € (SKU: PS 5)

Seeds Gallery EU,

5/ 5

<h2 id="short_description_content">Magok Kanári datolyapálma (Phoenix canariensis)</h2> <h2>10, 50 magos csomag ára.</h2> A kanári datolyapálma (Phoenix canariensis) az egyszikűek (Liliopsida) osztályának pálmavirágúak (Arecales) rendjébe sorolt pálmafélék (Arecaceae) családjának egyik közismert faja. <h2>Származása, elterjedése</h2> A Kanári-szigetek alacsonyabb régióiban endemikus; onnan telepítették be Makaronézia más részeire és a Mediterráneumba. Legnagyobb természetes állományai Tenerife, La Gomera és La Palma szigetén, 200–600 méter magasan nőnek. A Madeira-szigeteken 0–400  méteres tengerszint feletti magasságok között fordul elő. A Kanári-szigetek gyarmatosítása után a spanyolok sokat kivágtak, és természetes állományait a bozóttüzek is gyakran pusztítják. Eredeti termőhelyein napjainkban leginkább a hibridizálódás veszélyezteti, mert számos más pálmához hasonlóan könnyen kereszteződik a betelepített rokon fajokkal. A közönséges datolyapálmával képzett hibridjei tömegesen nőnek Fuerteventurán, Gran Canarián és Lanzarotén. Kedvvel ültetik szerte a világ valamennyi szubtrópusi, illetve trópusi éghajlatú vidékén. Budapesten a Füvészkertben él egy kiültetett példánya, amit telente fűtött takarással védenek. Egyelőre tisztázatlan, miként vált külön a faj a hozzá nagyon hasonló közönséges datolyapálmától (Phoenix dactylifera) és indiai datolyapálmától (Phoenix sylvestris). <h2>Megjelenése, felépítése</h2> A közönséges datolyapálmához (Phoenix dactylifera) nagyon hasonló, törzse azonban erőteljesebb. A magányos, el nem ágazó törzs alapját a felszínre kerülő gyökerek akár 90 centiméter átmérőig megvastagíthatják. A kifejlett növény törzse jellemzően 10–12 méter (legfeljebb 20 méter) magas. Gyökerei a pálmák többségénél mélyebbre hatolnak. Levélüstöke tömöttebb a közönséges datolyapálmáénál: akár száz levele is lehet. A lehullott levelek rostokkal átszőtt levélalapjai sokáig visszamaradnak, és ezzel más, jellemzően epifitonoknak (csorbókáknak, kövirózsacserjéknek, nyúlmancsoknak, madársóskáknak stb.) teremtenek élőhelyet. A levélalapok leválása után az idősebb növények szürkés- vagy sötétbarna törzsén rombuszos mintázat marad vissza. A hatalmas, gömbszerű koronában a szárnyasan összetett levelek felfelé törnek és kecsesen visszahajlanak. Az idős növények leveleinek gerince 3–6 méter hosszú; rajta a lándzsa (toll) alakú levélkék szabályosan, egy síkban állnak, számuk mindkét oldalon elérheti 80-100-at. A legalsó levélkepárok tövisekké módosulnak. A lombkorona színe az olajzöldtől a sötétzöldig változhat; a közönséges datolyapálmával keresztezett példányoké kékes árnyalatú. A levelek hónaljában fejlődő, impozáns, 90–120 centiméteres, sárga vagy világos narancssárga bugavirágzatot csónakszerű buroklevél (spatha) takarja. Teljesen beérett, narancsszínű bogyótermései ehetőek ugyan, de gyümölcshúsuk rendkívül vékony, és íze is messze elmarad a közönséges datolyapálmáétól. Ovális, 18–22 milliméteres, világosbarna magján hosszirányú barázda húzódik végig. <h2>Életmódja, termőhelye</h2> Kétlaki növény, tehát virágai egyivarúak. A szél és a rovarok egyaránt beporozhatják. 25 °C hőmérsékleten friss magjai 8–12 hét alatt könnyen csíráztathatók, nagyobb melegben ennél lényegesen gyorsabban, néhány hét alatt kicsírázik. Fényigényes, de elviseli a félárnyékot. Ha nem kap elég fényt, levelei elvékonyodnak, megnyúlnak. Tavasztól őszig Magyarországon is tartható a kertben vagy a teraszon, de a hirtelen tűző naphoz szoktatni kell. Víz- és páraigénye nem jelentős. Természetes élőhelyén sok tápanyagot tartalmazó, savanyú vagy enyhén meszes vulkáni talajon nő. Fiatal korában a vizet jól áteresztő, laza, homokos talaj a legjobb neki, idősebb korában pedig a kissé kötöttebb. Télen, szárazabb körülmények között az idősebb növényeknek lényegesen jobban tűrik a hideget a fiataloknál, de ha a hőmérséklet tartósan, -4 °C alá süllyed, levelein fagyási sérülések jelennek meg, majd a pálma elpusztul. A téli időszakban érdemes világos helyen, 12–14 °C-on tartani. Ilyenkor öntözni is kevesebbet kell. Kedvező éghajlaton gyakran kivadul, ezért Ausztráliában és Új-Zélandon veszélyes özönnövénynek tekintik. <h2>Felhasználása</h2> Dísznövénynek ültetik. Viszonylagos igénytelensége, gyors növekedése és látványos, gazdag levélüstöke okán a Washington-pálma és a királynőpálma (Syagrus romanzoffiana) mellett a három legelterjedtebb, legkeresettebb díszpálma egyike. A szárazságot jól tűri, de aszályos, forró nyarakon gyakran kell öntözni. Se a pangó vizet, se a tartós szárazságot nem kedveli. Nemcsak szobanövényként, de parkokban is előszeretettel ültetik. Nem fagytűrő, de a fagyponthoz közeli hőmérsékletet még elviseli. Betegségekre csak a tápanyaghiányos és a nitrogénnel túltáplált, fellazult sejtszerkezetű növények fogékonyak. A helytelen körülmények között tartott pálmák főként akkor érzékenyek a pajzstetűre, ha a levegő száraz, tehát a pajzstetű ellen párásítással védekezhetünk. Túlságosan párás, rosszul szellőző helységben a gombás fertőzésektől levele foltosodhat. Gyümölcse emberi tápláléknak gyakorlatilag nem alkalmas, de disznók takarmányozására bevált. A törzséből csapolt nedvből készített pálmamézzel a Kanári-szigeteken süteményeket ízesítenek. Ez a szokás Madeirán nem honosodott meg.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PS 5 (10 S)

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Bosznia-Hercegovinából származó fajta

A növény ellenáll a hidegnek és a fagynak

Magok Opuntia robusta

1,65 € (SKU: CT 7)

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A növény ellenáll a hidegnek és a fagynak

Juniper Berry Seeds (Juniperus communis) 1.65 - 2

Magok Közönséges boróka...

1,95 € (SKU: MHS 77)

Seeds Gallery EU,

5/ 5

<h2>Magok Közönséges boróka (Juniperus communis)</h2> <h2>Ár csomag 20 + magok (10 gyümölcs).</h2> A közönséges boróka (Juniperus communis) a ciprusfélék családjába tartozó örökzöld növényfaj. Fűszer- és gyógynövény. Népies neve: apró fenyő, borostyántüske, borosán, borovicska, fenyőtüske, borsikafenyő, borsfenyő, fenyőmag, gyalogfenyő, törpeboróka, töviskés fenyő, borókafenyő, gúzsfenyő, pattanófenyő, komkék. <h2>Származása, előterjedése</h2> Az északi féltekén honos, így az Óvilágban és Észak-Amerikában is közönséges; a féltékén valószínűleg ez a legelterjedtebb ciprusféle. Észak és dél felé is túlterjeszkedik az északi flórabirodalom határain – az Egyenlítőhöz közeledve 2500 m-ig felhatol. Az egyetlen, Magyarországon is honos borókafaj. <h2>Megjelenése</h2> 3–5 m (ritkán akár 8 m) magasra növő, örökzöld cserje. Sudara bókoló. Alakja még egy-egy termőhelyen belül is igen változatos lehet (Józsa). A nőivarú egyedek rendszerint elfekvők, a hímivarú példányok inkább feltörekvők, esetenként oszloposak. Kérge szürkésbarna, kicsit bordás, rostos, szalagosan lefoszló. Hajtásai fölfelé törők vagy bókolók; a fiatal hajtások bronzosak. Ritkásan elágazó gyökerei mélyre nyúlnak, ezért az erdőből hazavitt példányokat ritkán sikerül életben tartani. Pikkelylevelei egyáltalán nincsenek. A hármas örvökben a hajtásokra merőlegesen álló, 1–2 cm hosszú, árszerűen szúrós levelei lapos tű alakúak, alma- és citromillatúak. Fonákuk zöld, a színük ezüstös, amitől a növény szürkészöldnek látszik. Rövid, hengeres porzós virágai az előző évi hajtások levélhónaljaiból, a kicsi, rügyszerű termős virágok a levélhónaljakból növő törpehajtásokon nőnek. Érett, sötét kékesfekete, hamvas-fényes, meghúsosodott, a fekete borsnál valamivel nagyobb tobozbogyója (galbulus) a borókabogyó (Juniperi fructus); a bogyós gyümölcsök egyike. Az első évben zöld marad, csak a második, ritkábban a harmadik évben érik be, ezért ugyanazon a növényen gyakorta érett és éretlen bogyók is láthatók. Az érett bogyó fényes feketéskék, átmérője 5–10 mm, bevonata kékes-hamvas, viaszos. Gyökérzete ritkásan ágazik el, emiatt az átültetést rosszul tűri. <h2>Életmódja, termőhelye</h2> Kétlaki növény. Lassan növő, fényigényes, szárazságtűrő faj, amely meszes és mészmentes talajon egyaránt megél. Rendkívül alkalmazkodóképes és ennek megfelelően igen változékony is. Az egyes tűleveleket kettő–hét évenként hullatja le. Hazánkban május közepén virágzik. Teljesen télálló. Idősebb korában az átültetést rosszul tűri. Bár a miénknél némileg hűvösebb éghajlaton (Európa középhegységeiben, a Brit-szigeteken) érzi magát igazán otthon, hazánk legtöbb tájegységén megtalálható. Magyarországon főleg a karsztfennsíkokon (Aggteleki-karszt, Bükk-fennsík) nő, ahol a legelőkön, felhagyott gyümölcsösökben a galagonyával és a kökénnyel együtt jelenik meg. Védett, jégkorszaki reliktumnak tekintett ún. ősborókás nő a Duna-Tisza-közénének meszes homokjain – ez a Kiskunsági Nemzeti Park egyik büszkesége. Maga a közönséges boróka nem védett növény, de ez a növénytársulása (borókás-nyáras, Junipero-Populetum) veszélyeztetett és védendő fás társulás, a boróka pedig a Nagyalföld egyetlen, őshonos fenyőféléje. A Dél-Dunántúlon mészmentes homoktalajon alakult ki a legeltetés hatására a Barcsi-ősborókás. A Dunántúli-dombság erdeifenyveseiben elegyfajként és a szegélytársulásokban van jelen. Társulásait főleg a beerdősülés veszélyezteti, ezért védelmének leghatékonyabb módja a legeltetés visszaállítása (a legelő állatok a szúrós levelű borókát kikerülik). Pionír fajként megjelenik minden, kissé rontott termőhelyen (legelőkön, cserjésekben, erdőirtásokon). Jelentősebb alföldi termőhelyeit: <ul> <li>a kiskunságiak: <ul> <li>bócsa–bugaci ősborókás,</li> <li>orgoványi rétek,</li> <li>csévharaszti borókás,</li> <li>kéleshalmi homokbuckák borókaligetei mellett</li> </ul> </li> <li>a Barcsi Tájvédelmi Körzet borókását is természetvédelmi területté minősítették.</li> </ul> Régebben gyakran ültették is – főleg a homok megkötésére, mivel a szárazságot jól tűri. A nagyvárosok szennyezett levegőjén viszont gyorsan legyengül, és súlyosan károsítják a pajzstetvek (Johnson, 2004). <h2>Hatóanyagai</h2> <ul> <li>invertcukor (kb. 30%),</li> <li>illóolaj (1–2%),</li> <li>juniperin,</li> <li>fehérje,</li> <li>flavonglikozidok,</li> <li>gyanta,</li> <li>viasz,</li> <li>gumi,</li> <li>pektin.</li> </ul> <h2>Felhasználása</h2> Oszlopos termetű változatait kertekben dísznövénynek ültetik. Régóta használják fűszernek, főznek belőle lekvárt és borókapárlatot, és felhasználják a gin, jenever ízesítésére is. Olaját és a zöld részek lepárlása után fennmaradó kátrányt már az ókori Egyiptomban is használták a balzsamozó szerekben – az olajat gyógyításra is. Ma rovarriasztó szerek és illatszerek alapanyaga. Jól gesztesedik, ami mutatós faanyaggá teszi. Szabálytalan évgyűrűjű fája sűrű rostú, közepesen kemény, tartós, kellemes illatú. Jól faragható, jól fényezhető, ezért dísztárgyak, dobozkák készítésére, „berakásra” használható. Fáját a rómaiak füstölőkben használták. A „fenyődivat” előtti időkben Európában és Észak-Amerikában is kedvelt karácsonyfa volt – helyenként ma is használják még e célra. <h3>Kertészeti változatok</h3> Nagy változékonyságából adódik, hogy forgalmazott változatait a tetszetős alakú, illetve lombszínű egyedek szelektálásával alakították ki (Józsa). A nagyon sok változat közül néhány, hosszabb ideje forgalmazottat ismertetünk. <ul> <li>Juniperus communis 'Bakony' — Barabits Elemér szelektálta. Rendkívül karcsú, keskeny oszlop alakú. Kifejlett korában 3–5 m magas. Ágai szorosan a törzshöz simulnak, hajtásai sűrűn nőnek. Szürkés- vagy kékeszöld levelei az alapfajénál rövidebbek és egyöntetűbbek. A magyar telet jobban viseli, mit az Észak-Európából behozott karcsú változatok (Hibernica, Suecica), amiket a hónyomás gyakran károsít.</li> <li>Juniperus communis 'Compressa' — Sűrű, oszlopos, törpe növésű változat.</li> <li>Juniperus communis 'Gold Cone' — Oszloposan növő, aranysárga lombú változat.</li> <li>Juniperus communis 'Hornbrookii' — Elfekvő (legfeljebb fél méter magasra emelkedő), feltűnően ezüstszürke lombú, törpe fajta. Sziklakertekbe ajánlott.</li> <li>Juniperus communis 'Lela' — Törpe növésű, tömött gömb alakú, szürkészöld színű horvát fajta.</li> <li>Juniperus communis 'Oblonga Pendula' — karcsú, csüngő ágú fajta.</li> <li>Juniperus communis 'Repanda' — Elfekvő (30–40 cm magasra emelkedő), viszonylag rövid levelű cserje. Lombja szürkészöld. A szárazságot közepesen tűri.</li> <li>Juniperus communis 'Silver Lining' — Lassan növő, elterülő, ezüstös, lágy lombú fajta.</li> <li>Juniperus communis 'Stricta' ('Hibernica') — 1838-ban szelektált, 3–5 m magasra növő, oszlopos változat (mereven felálló hajtásokkal). Rövid levelei kékeszöldek, amitől a lombja szürkés árnyalatú. A csapadékos és párás ír klímán alakult ki, és ezeket a feltételeket igényli is. Száraz meleg helyen rosszul nő, felkopaszodik és a kártevők, kórokozók könnyen elpusztítják. A hasonló termetű Bakonytól és Suecicától főleg fiatal korában különböztethető meg könnyen, mivel ilyenkor lombja feltűnően zártabb, a csúcsa elkeskenyedik–kihegyesedik, vezérhajtása egyenesen felálló.</li> <li>Juniperus communis 'Suecica' — Amint neve is jelzi, Svédországban szelektálták, ezért svéd boróka (Juniperus communis f. suecica) néven is ismert. A Bakonyhoz és a Hibernicához (Stricta) hasonlóan oszlopos termetű; ezektől főleg fiatal korában különböztethető meg. A lomb csúcsa széles, vezérhajtása borzas és enyhén bókoló (Johnson, 2004), felső hajtásai kissé elállnak. Ettől fiatal példányai meglehetősen formátlanok, de az idősebbek szép, oszlopos cserjévé fejlődnek. Szúrós tűlevelei szürkészöldek. A félárnyékos, párás helyeket kedveli. A Kárpát-medence éghajlatát a szebb küllemű Hibernicánál jobban viseli, de szeles, száraz helyen felkopaszodik és elpusztul. Télire a hónyomás ellen célszerű gumival vagy vastagabb textillel összekötözni (a drót erre nem alkalmas, mert lehorzsolja az ágait).</li> </ul> <h3>Élelmiszerként</h3> Élelmiszerként a bogyója használatos, változatos célokra. Fűszerként frissen vagy szárítva, egészben vagy őrölve használjuk – különösen a vadhúsokhoz, de mártások, pácok ízesítésére, sőt húsok füstöléséhez is kitűnő. Kellemes illata miatt a húspácok és húsfüstölő szerek egyik legfőbb alkotórésze. A grillezett húsok borókás füstben finom aromás ízt kapnak. Az egészben vagy felezve használt bogyót tálalás előtt ki kell szedni az ételből. Használják főzelékek, saláták, savanyú káposzta, marinírozott halételek, sonkapácok ízesítéséhez is.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 77 (10 F)

Előnézet

A növény ellenáll a hidegnek és a fagynak

Leandru Semințe (Nerium...

1,95 € (SKU: T 62)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Leandru Semințe (Nerium oleander)</h2> <h2>Preț pentru pachetul de 10 semințe.</h2> Leandrul, planta veșnic tânără și verde! Întâlnit în flora spontană pe coatele mediteraneene, leandrul (Nerium Oleander – n.r) poate fi cultivat cu succes și la noi în țară, cu condiția ca în toamnă, după apariția primei brume, să fie dus în casă sau într-un loc călduros. Leandrul este un arbust durabil, destul de ieftin, puțin dificil ca și proces de îngrijire și care înflorește toată vara. Singura restricție pe care o are este legată de sensibilitatea la temperaturile scăzute ceea ce împiedică plantarea lui direct în pământ, temperaturile de toamnă- iarnă sub punctul de îngheț pentru mult timp îl distrug complet. În mediul lui natural, pe coastele mediteraneene crește în mod spontan, are o durată lungă de viață (ce poate ajunge și la un secol), iar înălțimea poate atinge până la 6 metri. Florile pot fi roz, alb, galben, roșu, simple sau chiar duble, de multe ori parfumate, în forma sa originală, sunt colorate cu flori în formă de pâlnie ,care se deschid pentru a forma cinci lobi, de multe ori confundate cu petalele. Ele sunt reunite într-un corimb bogat terminal. În cazul în care ramurile sunt rupte, emite o sevă lăptoasă foarte toxică. Se dezvoltă cel mai bine în ghiveci Creșterea leandrului în ghiveci este cea mai bună soluție pentru zonele cu climă mai rece. Cu toate acestea, la fiecare doi ani este nevoie de schimbarea vasului. Această operație se face pentru a restabilii condițiile optime de creștere, de a oferi spațiu nou rădăcinilor și schimbarea în mare măsură a substanțelor nutritive din sol în cantități echilibrate, eliminarea depozitelor de sare, a excesului de minerale specifice și a coloniilor posibil parazitare. Când planta a ajuns la doi metri înălțime, este preferabil o înlocuire parțială de sol fertil. În fiecare an, în primăvară, când plantele sunt aduse la exterior, scoateți primul strat de sol până se văd rădăcinile. Acesta trebuie înlocuit cu material proaspăt îmbogățit cu îngrășăminte cu eliberare lentă, deoarece primul strat de sol și-a dizolvat prin udare toate substanțele nutritive. Preferă solurile bine drenate Fiind plantă tipică din zona mediteraneeană, crește puternic în soluri bine drenate. În solurile argiloase, grele și umede, după o primă fază în care încearcă să se dezvolte, la un anumit moment dat aceasta stagnează, lucru semnalat prin îngălbenirea frunzișului. Pentru a evita stagnarea apei este extrem de important să alegeți corect forma vasului. Leandrul ai nevoie de un ghiveci adecvat care este întotdeauna mai înalt, tocmai pentru a vă asigura că toate rădăcinile cresc în jos. Leandrul este o plantă iubitoare de lumină Având în vedere condițiile specifice de creștere în mediul de unde provine, leandrul este unu mare iubitor de lumină. Pentru asta este recomandat să amplasați ghiveciul lângă un perete, bine expus la soare, astfel încât acesta să poată profita din plin de lumină din primăvară și până în toamnă. Acesta rezistă foarte bine și în zonele cu vânt puternic, deoarece ramurile sunt flexibile și elastice. În locații cu vânt puternic este bine să ancorați ghiveciul. Leandrul are nevoie de udări dese, fără băltirea apei Leandrul are nevoie de apă regulat și din abundență. Chiar dacă este o plantă rezistentă la secetă, în perioadele în care îi lipsește apa își întrerupe înflorirea, iar florile existente cad, după care frunzele se răsucesc ușor. Doar menținând un sol umed în permanență, fără stagnarea apei veți avea flori din iunie până în septembrie, octombrie. PONT: Evitați administrarea de apă rece, poate cauza șoc termic. Fertilizarea leandrului se face din martie și până la sfârșitul înfloririi Chiar dacă nu este o plantă prea pretențioasă atunci când vine vorba de accesul la elemente nutritive, leandrul necesită o fertilizare eficientă dacă vreți să aveți flori tot timpul anului. Puteți începe fertilizarea din momentul în care scoateți floarea pe terasă sau în grădină și până la sfârșitul înfloririi. Puteți folosi pentru asta îngrășăminte lichide pentru flori o dată pe săptămână. </body> </html>

T 62 P

Előnézet

A növény ellenáll a hidegnek és a fagynak

Strawberry Tree Seeds (Arbutus Unedo) 1.75 - 1

Magok Nyugati szamócafa...

1,65 € (SKU: V 42)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Magok Nyugati szamócafa (Arbutus Unedo)</h2> <h2>10 magos csomag ára.</h2> A nyugati szamócafa (Arbutus unedo) a hangafélék (Ericaceae) családjába tartozó örökzöld fafaj. A család kevés, mészkedvelő fajainak egyike. Madrid címerében is megjelenik ábrázolása. Azokon a területeken ahol a görög szamócafával együtt fordul elő könnyen kereszteződik. Hibridjük a platánkérgű szamócafa. Rokona a kaliforniai szamócafa, amely azonban Észak-Amerika nyugati részén honos és jóval magasabbra megnő. Latin nevében az arbutus szó a kelta arbois szóból ered, jelentése szigorú erdő, az unedo jelentése pedig csak egyet eszem <h2>Származási hely, élőhelye</h2> Az atlanti partok mentén, DNY-Írországtól a mediterrán területekig. Sziklás lejtők, cserjések növénye. Egyidejű virágzása és termése miatt nagy a díszítőértéke. <h2>Leírása</h2> Terebélyes, 10 m magasra megnövő fa. Kérge vörösbarna, érdes és repedezett, nem hámlik. A levelek keskenyek, elliptikusak vagy visszástojásdadok, 10 cm hosszúak, 5 cm szélesek, fogazottak. Felszínük erősen fényes és sötétzöld, fonákjuk világosabb. Mindkét oldaluk kopasz. A virágok csupor alakúak, kicsik, fehérek vagy rózsásak. Bókoló, mintegy 5 cm hosszú, hajtásvégi fürtjeik ősszel az előző évi termések érésével egy időben nyílnak. A termése szederszerű, mirigyes, piros, 2 cm átmérőjű. Ősszel érik az előző évi virágokból. <h2>Felhasználása</h2> Termése ehető, de lisztes íze, szemcsés állaga miatt, nem igazán kellemes, inkább pálinka és befőtt formájában fogyasztják. Nagyon finom szemcséjű fáját az asztalosok hasznosítják. Régebben bőr cserzésére is használták. A levelek sok csersavat és arbutint tartalmaznak, melyek tisztítják a húgyutakat és összehúzó hatásúak. Gyökérfőzete magas vérnyomás ellen hatásos <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"> 1-2 months in moist soil at 2-5 ° C in a refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round> Autumn / Winter preferred </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Cover lightly with substrate </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> until it germinates </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

V 42

Előnézet

A növény ellenáll a hidegnek és a fagynak

Dwarf Pomegranate Seeds...

2,15 € (SKU: V 117 D)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dwarf Pomegranate Seeds (Punica granatum Nana)</h2> <h2>Price for Package of 20 seeds.</h2> The Dwarf Pomegranate is one of the best compact, ornamental shrubs for courtyards and small gardens. It produces breathtaking orange/red trumpet-shaped flowers, followed by small 5cm (2in) orange/red fruit. It is a dense, deciduous shrub with leaves that are dark with beautiful hues of bronze in late autumn. Its compact size makes it suitable to containers. In areas with very cold winters it can be brought indoors. Although native to the Mediterranean and Asia, they are cold hardy down to approx -10°C (12°F) and will bear miniature fruits if grown in areas with year-round temperatures that rarely fall below -4°C (40°F). Grown in full sun, they will bloom when they are about 25cm (12in) tall Where the dwarf fruits do ripen, they are no less edible than full-sized pomegranates from large shrubs or small trees. But being so small, with such thick rind & mostly seeds, the dwarf variety is realistically only an ornamental. This is, as it were, a scale model of Pomegranate and as such, makes an ideal plant for pot culture. It is now often offered as a house plant and makes a good miniature shrub for the rockery. It is also tolerant of the maritime climate and drought conditions. During winter the naked branches emulate the appearance of large deciduous trees, but bonsai-sized. It is not only small in stature, but even the flowers & fruits are dwarfed. It is one of the most popular of all dwarf trees for bonsai hobbyists. It is perfect for beginners as it stays naturally small, but even old-timers like this dwarf for the long-lasting scaled-down flowers & fruits that are easily gotten from potted specimens. It works well with many different styles for bonsai but the one most commonly used is the “informal upright”. <h2>Sowing: </h2> Sow at any time of year Surface sow the seeds at a depth of 12mm (½in) using well draining soil or compost mix. Do not cover the seed as they need light to germinate. Place in a warm position in bright light and only lightly moist. Use a propagator if possible so that the temperature fluctuates between 20°C (68°F) at night 30°C (68°F) during the day. Seeds usually germinate in 3 to 4 weeks at 20 to 22°C (68 to 70°F) Keep the pomegranate slightly damp at all times. Place in a position of good light, but where it is sheltered from frost and not exposed to drying winds. Don't plant the pot in a shallow container. It likes water and flowers well when it is slightly root-bound, so choose a pot that is a bit deeper than usual. Cultivation: It is not necessary to prune 'nana' for it to remain compactly leafed; but if it turns out to be a little bigger than wanted, it will not mind being trimmed in order to restrict size. They are very amenable to pruning and can even be sheered square and used for little hedges. It is best to prune in spring. The Dwarf Pomegranate does not require fertiliser, but a little bit of slow-release once a year, in spring, is beneficial. In warmer environments where it fruits heavily, the once-a-year light fertilizing will still be sufficient. It should be repotted every two years and can be very easily propagated and group plantings quickly created from quite thick branches taken from a parent plant. Other Uses: Florists greatly favour the Dwarf Pomegranate tree because of its ease in drying for use in wreaths and as Christmas tree ornaments. Dwarf Pomegranate fruit is delicious for making jelly and jams. Ripe fruit sounds metallic when tapped. Overripe fruit will crack open. The leaves can be steeped in vinegar to make an ink, and the flowers and fruit rind make a high-tannin dye. Birds, bats, and squirrels love the fruit. Origin: Punica granatum, commonly known as the Pomegranate, is native to Iran. It has been cultivated in the Caucasus since ancient times, and today is widely cultivated throughout Iran, Azerbajjan, Armenia, Afghanistan, India, Iraq, Israel, Jordan, Chine, Saudi Arabia and Egypt. It is also cultivated in the region of Southern Europe and tropical Africa. It was introduced into Latin America and California by Spanish settlers in 1769. The plant has been mentioned in many ancient texts, notably the Homeric Hymns, which celebrate individual Gods. It also is mentioned in the Book of Exodus in the Bible and is valued by many cultures for it’s beauty and uniqueness. It is believed the the Pomegranate was the Forbidden Fruit in the Garden of Eden. Nomenclature: Stearn's Dictionary of Plant Names says: "The Latin name contracted from punicum malum, Carthaginian apple, in turn derived from Poenus, meaning 'a Carthaginian,' or Phoinikes, meaning 'Phoenicians,' " This is the generic name of the pomegranate, Punicum granatum. The species granatum is derived from the Latin meaning ‘many seeded’. </body> </html>

V 117 D (20 S)

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