Óriás növény (óriás gyümölcsökkel)

Oroszországból származó fajta

Bosznia-Hercegovinából származó fajta

Szerbiából származó fajta

Görögországból származó fajta

Olasz fajta

Become our seed supplier Seeds Gallery - 1

Become our seed supplier

Ár 0,00 € (SKU: )
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Become our seed supplier</strong></h2> <h2><strong>What does it take to become our seed supplier?</strong></h2> <p>In order to become our supplier, you need to have a video and pictures of the fruits of the plants you offer us, with your personal details and a date on paper that will be clearly visible (with your name and email address you use for PayPal).</p> <p>If it is a vegetable (tomato, pepper, cucumber ...) you need to know the exact name of the variety, because if you use any other name and we cannot find the information on the internet, then we are not interested in those seeds.</p> <p>You will need to send us a smaller amount of seed (20) so that we can perform seed germination testing. After that, we can arrange a further purchase of the seed from you.</p> <p>We make payments exclusively through PayPal (there is no other payment option).</p> </body> </html>
Become our seed supplier Seeds Gallery - 1

Óriás növény (óriás gyümölcsökkel)
XXL Halloween, Jack’O Lantern Pumpkin Seeds  - 1

XXL Halloween, Jack’O...

Ár 8,45 € (SKU: VG 7 (10g))
,
5/ 5
<h2><strong>Halloween, Jack’O Lantern Pumpkin Seeds</strong></h2><h2><span style="color:#ff0000;"><strong>Price for Package of 10 grams (4-6 seeds per gram).</strong></span></h2><p>Just like its name, the Halloween Pumpkin, or also known as the Jack’O Lantern, is the perfect porch decoration for Halloween! This variety is also a popular pumpkin standard. Halloween is easy to grow a pumpkin that will give you the greatest patio decoration around!</p><p>Medium late variety, vegetation length about 100 days. It has large and uniform fruits, bright orange in color, with a solid bark suitable for "carving" and drilling. It is intended for fresh consumption.</p>
VG 7 (10g)
XXL Halloween, Jack’O Lantern Pumpkin Seeds  - 1

A növény ellenáll a hidegnek és a fagynak
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

1000 Seeds Chokeberry...

Ár 11,00 € (SKU: V 29 (4g))
,
5/ 5
<h2><strong>1000 Seeds Chokeberry (Aronia melanocarpa)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1000 seeds.</strong></span></h2> <p>Aronia melanocarpa is an extraordinary medicine plant that has been developed in Poland. It has an incredible array of health qualities. Known as Chokeberry, the native Americans used it to prepare pemmican (dried meat). It has a higher concentration of vitamin C than blackcurrants, but it also contains a host of other valuable substances, especially antioxidants, polyphenols, bioflavonoids, and tannins. It is a very hardy and vigorous plant and can survive most conditions.</p> <h3><strong>Wikipedia</strong>:</h3> <p><i><b>Aronia</b></i><span>&nbsp;</span>is a genus of<span>&nbsp;</span>deciduous<span>&nbsp;</span>shrubs, the<span>&nbsp;</span><b>chokeberries</b>, in the family<span>&nbsp;</span>Rosaceae<span>&nbsp;</span>native to eastern North America and most commonly found in wet woods and swamps.<span>&nbsp;</span>The genus is usually considered to contain two or three<span>&nbsp;</span>species, one of which is<span>&nbsp;</span>naturalized<span>&nbsp;</span>in Europe.</p> <p>Chokeberries are cultivated as<span>&nbsp;</span>ornamental plants<span>&nbsp;</span>and as<span>&nbsp;</span>food products. The sour berries, or<span>&nbsp;</span><b>Aronia berries</b>, can be eaten raw off the bush, but are more frequently processed. They can be found in wine, jam, syrup, juice, soft spreads, tea, salsa,<span>&nbsp;</span>chili starters, extracts, beer, ice cream,<span>&nbsp;</span>gummies,<span>&nbsp;</span>and<span>&nbsp;</span>tinctures.<span>&nbsp;</span>The name "chokeberry" comes from the<span>&nbsp;</span>astringency<span>&nbsp;</span>of the fruits, which creates the sensation of making one's mouth pucker.</p> <p><i>Chokeberries</i><span>&nbsp;</span>are often mistakenly called<span>&nbsp;</span><i>chokecherries</i>, the<span>&nbsp;</span>common name<span>&nbsp;</span>for<span>&nbsp;</span><i>Prunus virginiana</i>. Further adding to the ambiguity, a<span>&nbsp;</span>variety<span>&nbsp;</span>of<span>&nbsp;</span><i>Prunus virginiana</i><span>&nbsp;</span>is<span>&nbsp;</span><i>melanocarpa</i>,<sup id="cite_ref-9" class="reference">[9]</sup><span>&nbsp;</span>and readily confused with<span>&nbsp;</span><i>black chokeberry</i><span>&nbsp;</span>because it is commonly referred to as "black chokeberry" or "aronia". Aronia berries and chokecherries both contain<span>&nbsp;</span>polyphenolic<span>&nbsp;</span>compounds, such as<span>&nbsp;</span>anthocyanins, yet the two plants are distantly related within the family Rosaceae.</p> <p>The<span>&nbsp;</span>leaves<span>&nbsp;</span>are alternate, simple, and<span>&nbsp;</span>oblanceolate<span>&nbsp;</span>with<span>&nbsp;</span>crenate<span>&nbsp;</span>margins and<span>&nbsp;</span>pinnate<span>&nbsp;</span>venation; in autumn the leaves turn a bold red color. Dark<span>&nbsp;</span>trichomes<span>&nbsp;</span>are present on the upper midrib surface. The<span>&nbsp;</span>flowers<span>&nbsp;</span>are small, with 5<span>&nbsp;</span>petals<span>&nbsp;</span>and 5<span>&nbsp;</span>sepals, and produced in<span>&nbsp;</span>corymbs<span>&nbsp;</span>of 10–25 together.<span>&nbsp;</span>Hypanthium<span>&nbsp;</span>is urn-shaped. The fruit is a small<span>&nbsp;</span>pome, with an<span>&nbsp;</span>astringent<span>&nbsp;</span>flavor.</p> <p><i>Aronia</i><span>&nbsp;</span>has been thought to be closely related to<span>&nbsp;</span><i>Photinia</i>, and has been included in that genus in some classifications,<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>but botanist Cornelis Kalkman observed that a combined genus should be under the older name<span>&nbsp;</span><i>Aronia</i>.<sup id="cite_ref-Kalkman_11-0" class="reference">[11]</sup><span>&nbsp;</span>The combined genus contains about 65 species.<sup id="cite_ref-weakley_12-0" class="reference">[12]</sup><span>&nbsp;</span>In 2004, Kalkman expressed doubt about the<span>&nbsp;</span>monophyly<span>&nbsp;</span>of the combined group, and new molecular studies confirm this.<sup id="cite_ref-Potter_13-0" class="reference">[13]</sup><sup id="cite_ref-Campbell_14-0" class="reference">[14]</sup><span>&nbsp;</span>They do not place these two genera together or even near one another.</p> <p>In eastern North America are two well-known species, named after their fruit color, red chokeberry and black chokeberry, plus a purple chokeberry whose origin is a natural hybrid of the two.<sup id="cite_ref-weakley_12-1" class="reference">[12]</sup><span>&nbsp;</span>A fourth species,<span>&nbsp;</span><i>Aronia mitschurinii</i>, that apparently originated in cultivation, is also known as<span>&nbsp;</span><i>Sorbaronia mitschurinii</i>.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Aronia is considered cold hardy and heat tolerant in<span>&nbsp;</span>USDA<span>&nbsp;</span>Zones 3 to 8.<sup id="cite_ref-usda_17-0" class="reference">[17]</sup><sup id="cite_ref-18" class="reference">[18]</sup><span>&nbsp;</span>Aronia plants grow well both in<span>&nbsp;</span>orchard-type rows or set as<span>&nbsp;</span>landscape<span>&nbsp;</span>elements, including several varieties in 3 to 12 foot heights.<sup id="cite_ref-usda_17-1" class="reference">[17]</sup></p> <h3><span class="mw-headline" id="Products_and_uses">Products and uses</span></h3> <p>The chokeberries are attractive<span>&nbsp;</span>ornamental plants<span>&nbsp;</span>for gardens. They are naturally understory and woodland edge plants, and grow well when planted under<span>&nbsp;</span>trees. Chokeberries are resistant to drought, insects, pollution, and disease. A number of<span>&nbsp;</span>cultivars, including<span>&nbsp;</span><i>A. arbutifolia</i><span>&nbsp;</span>'Brilliant' and<span>&nbsp;</span><i>A. melanocarpa</i><span>&nbsp;</span>'Autumn magic', have been selected for their striking fall leaf color.</p> <p>An aronia wine is made in<span>&nbsp;</span>Lithuania. In<span>&nbsp;</span>Poland, aronia berries are added to jams and juices or dried to make a herbal<span>&nbsp;</span>tea<span>&nbsp;</span>sometimes blended with other ingredients, such as<span>&nbsp;</span>blackcurrant.<sup id="cite_ref-mckay_19-0" class="reference">[19]</sup><span>&nbsp;</span>In<span>&nbsp;</span>Bosnia and Herzegovina, the berries are sold fresh and frozen or made into juices, jams and teas.<sup id="cite_ref-Fresh_Fruit_Portal_20-0" class="reference">[20]</sup><span>&nbsp;</span>Aronia is also used as a<span>&nbsp;</span>flavoring<span>&nbsp;</span>or<span>&nbsp;</span>colorant<span>&nbsp;</span>for beverages or yogurts.<sup id="cite_ref-mckay_19-1" class="reference">[19]</sup><span>&nbsp;</span>Juice from the ripe berries is<span>&nbsp;</span>astringent, semi-sweet (moderate sugar content), sour (low<span>&nbsp;</span>pH), and contains a low level of<span>&nbsp;</span>vitamin C.<sup id="cite_ref-21" class="reference">[21]</sup><span>&nbsp;</span>The berries have a tart<span>&nbsp;</span>flavor<span>&nbsp;</span>and, in addition to juice, can be baked into breads.<sup id="cite_ref-mckay_19-2" class="reference">[19]</sup><span>&nbsp;</span>In the United States and Canada, aronia<span>&nbsp;</span>juice concentrate<span>&nbsp;</span>is used in manufactured juice blends.</p> <h3><span class="mw-headline" id="Polyphenol_content">Polyphenol content</span></h3> <p><i>Aronia melanocarpa</i><span>&nbsp;</span>(black chokeberry) has attracted scientific interest due to its deep purple, almost black<span>&nbsp;</span>pigmentation<span>&nbsp;</span>that arises from dense contents of<span>&nbsp;</span>polyphenols, especially<span>&nbsp;</span>anthocyanins. Total polyphenol content is 1752&nbsp;mg per 100 g dry weight,<sup id="cite_ref-Phenol-Explorer_22-0" class="reference">[22]</sup><span>&nbsp;</span>anthocyanin content is 1480&nbsp;mg per 100 g dry weight, and<span>&nbsp;</span>proanthocyanidin<span>&nbsp;</span>concentration is 664&nbsp;mg per 100 g fresh weight.<sup id="cite_ref-Wu_23-0" class="reference">[23]</sup><sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>These values are among the highest measured in plants to date. The black aronia species contains higher levels of anthocyanins than purple (<i>Aronia prunifolia</i>) or red aronia (<i>Aronia arbutifolia</i>), whereas red and purple aronia are richer in phenolic acid and proanthocyanins.<sup id="cite_ref-pmid23941506_25-0" class="reference">[25]</sup></p> <p>The plant produces these pigments mainly in the leaves and skin of the berries to protect the pulp and seeds from constant exposure to<span>&nbsp;</span>ultraviolet radiation<span>&nbsp;</span>and production of<span>&nbsp;</span>free radicals.<sup id="cite_ref-simon_26-0" class="reference">[26]</sup><sup id="cite_ref-27" class="reference">[27]</sup><sup id="cite_ref-28" class="reference">[28]</sup><span>&nbsp;</span>By absorbing<span>&nbsp;</span>UV<span>&nbsp;</span>rays in the<span>&nbsp;</span>blue-purple spectrum, leaf and skin pigments filter intense sunlight, serve antioxidant functions and thereby have a role assuring regeneration of the species. Brightly colorful pigmentation also attracts birds and other animals to consume the fruit and disperse the seeds in their droppings.<sup id="cite_ref-simon_26-1" class="reference">[26]</sup><sup id="cite_ref-29" class="reference">[29]</sup></p> <p>Analysis of polyphenols in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom):<span>&nbsp;</span>cyanidin-3-galactoside, cyanidin-3-arabinoside,<span>&nbsp;</span>quercetin-3-glycoside,<span>&nbsp;</span>epicatechin,<span>&nbsp;</span>caffeic acid,<span>&nbsp;</span>delphinidin,<span>&nbsp;</span>petunidin,<span>&nbsp;</span>pelargonidin,<span>&nbsp;</span>peonidin, and<span>&nbsp;</span>malvidin.<sup id="cite_ref-Wu_23-1" class="reference">[23]</sup><sup id="cite_ref-pmid23941506_25-1" class="reference">[25]</sup><sup id="cite_ref-30" class="reference">[30]</sup><span>&nbsp;</span>All these except caffeic acid are members of the<span>&nbsp;</span>flavonoid<span>&nbsp;</span>category of phenolics.</p> <p>For reference to phenolics, flavonoids, anthocyanins, and similar plant-derived phytochemicals,<sup id="cite_ref-Phenol-Explorer_22-1" class="reference">[22]</sup><span>&nbsp;</span>Wikipedia has a<span>&nbsp;</span>list of phytochemicals and foods in which they are prominent.</p> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 8- 12 hours&nbsp;</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 months in moist sowing mix at 2-5 ° C refrigerator</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-8 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <div> <div style="text-align: center;">Genus: Aronia</div> <div style="text-align: center;">Species: melanocarpa</div> <div style="text-align: center;">Common Name: Black Chokeberry</div> <div style="text-align: center;">Other Name: Chokeberry, Gueles Noires</div> <div style="text-align: center;">Pre-treatment: required</div> <div style="text-align: center;">Zone Hardiness Cold: 3</div> <div style="text-align: center;">Zone Hardiness warm: 8</div> <div style="text-align: center;">Plant Type: Small Shrub</div> <div style="text-align: center;">Growth rate: medium</div> <div style="text-align: center;">Vegetation type: deciduous</div> <div style="text-align: center;">Leaf /Flower color: Green/White</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 29 (4g)
Chokeberry Seeds (Aronia melanocarpa) 2.25 - 1

100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis) 15 - 8

1000 mag - babérlevél...

Ár 95,00 € (SKU: MHS 83)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>1000 mag - babérlevél (Laurus nobilis)</strong></h2> <h2><span style="color: #ff0000;"><strong>1000 magos csomag ára.</strong></span></h2> <p>The bay laurel, with the botanical name Laurus nobilis, of the plant family Lauraceae, is also known as sweet bay, bay tree (esp. United Kingdom), true laurel, Grecian laurel, laurel tree, or simply laurel.</p> <p>It is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. Under the simpler name "laurel," Laurus nobilis figures prominently in classical Greek, Roman, and Biblical culture.</p> <p>Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel," generally due to similarity of foliage or aroma to Laurus nobilis, and the full name is used for the California bay laurel (Umbellularia), also in the family Lauraceae.</p> <h2><strong>Characteristics</strong></h2> <p>The laurel can vary greatly in size and height, sometimes reaching 10–18 metres (33–59 ft) tall. Laurus is a genus of evergreen trees belonging to the Laurel family, Lauraceae. The genus includes three species, whose diagnostic key characters often overlap (Mabberley 1997).</p> <p>The laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm diameter, and they are borne in pairs beside a leaf. The leaves are 6–12 cm long and 2–4 cm broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry (a drupe, actually) about 1 cm long.</p> <p>A recent study found considerable genetic diversity within L. nobilis, and that L. azorica is not genetically or morphologically distinct.</p> <h2><strong>Ecology</strong></h2> <p>Laurus nobilis is a widespread relic of the laurel forests that originally covered much of the Mediterranean Basin when the climate of the region was more humid. With the drying of the Mediterranean during the Pliocene era, the laurel forests gradually retreated, and were replaced by the more drought-tolerant sclerophyll plant communities familiar today. Most of the last remaining laurel forests around the Mediterranean are believed to have disappeared approximately ten thousand years ago, although some remnants still persist in the mountains of southern Turkey, northern Syria, southern Spain, north-central Portugal, northern Morocco, Canary Islands and in Madeira.</p> <h3><strong>Chemical constituents</strong></h3> <p>The most abundant essential oil found in laurel is cineole, also called eucalyptol.[2] The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol.</p> <p>Both essential and fatty oils are present in the fruit. The fruit is pressed and water-extracted to obtain these products. The fruit contains up to 30% fatty oils and about 1% essential oils (terpenes, sesquiterpenes, alcohols, and ketones).</p> <h2><strong>Food</strong></h2> <p>The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines.[2] Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish.[4] Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity.[4] Bay leaves are used almost exclusively as flavor agents during the food preparation stage;</p> <p>Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary.[4] Dried laurel berries and pressed leaf oil can both be used as robust spices, and even the wood can be burnt for strong smoke flavoring.</p> <h2><strong>Traditional medicine</strong></h2> <p>Aqueous extracts of bay laurel can also be used as astringents and even as a reasonable salve for open wounds.</p> <p>In massage therapy, the essential oil of bay laurel is reputed to alleviate arthritis and rheumatism, while in aromatherapy, it is used to treat earaches and high blood pressure.[6][unreliable source?] A traditional folk remedy for rashes caused by poison ivy, poison oak, and stinging nettle is a poultice soaked in boiled bay leaves.</p> <p>The chemical compound lauroside B isolated from Laurus nobilis is an inhibitor of human melanoma (skin cancer) cell proliferation at high concentrations.</p> <h2><strong>Other uses</strong></h2> <p>Bay is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges. Together with a gold form, L. nobilis 'Aurea',[9] it has gained the Royal Horticultural Society's Award of Garden Merit.[10]</p> <p>Laurel oil is a main ingredient, and the distinguishing characteristic of Aleppo soap.</p> <h3><strong>Symbolism</strong></h3> <p>Bay laurel was used to fashion the laurel wreath of ancient Greece, a symbol of highest status. A wreath of bay laurels was given as the prize at the Pythian Games because the games were in honor of Apollo, and the laurel was one of his symbols.</p> <p>Ovid tells the story in the Metamorphoses that laurel tree was first formed when the nymph Daphne was changed into a laurel tree because of Apollo's pursuit of her. Daphne is the Greek name for the tree.</p> <p>The symbolism carried over to Roman culture, which held the laurel as a symbol of victory.[12] It is also the source of the words baccalaureate and poet laureate, as well as the expressions "assume the laurel" and "resting on one's laurels".</p> <p>In the Bible, the laurel is often an emblem of prosperity and fame. In Christian tradition, it symbolizes the resurrection of Christ.</p> <p style="text-align: left;">In Chinese folklore, there is a great laurel tree on the moon, and the Chinese name for the laurel, (Chinese: 月桂), literally translates to "moon-laurel". This is the subject of a story of Wu Gang, a man who aspired to immortality and neglected his work. When the deities discovered this, they sentenced Wu Gang to fell the laurel tree, whereupon he could join the ranks of the deities; however, since the laurel regenerated immediately when cut, it could never be felled. The phrase (Chinese: 吴刚伐木) ("Wu Gang chops the tree") is sometimes used to refer to endless toil, analogous to the legend of Sisyphus in Greek mythology</p> <h2>How to Germinate Bay Leaf Seeds</h2> <p><span>Commonly used in cooking and herbal treatments, bay leaves come from the bay laurel (Laurus nobilis) tree, which grows in U.S. Department of Agriculture hardiness zones 8 through 10. Attempting to grow bay laurel trees from seed can sometimes be frustrating as the seeds typically have a long germination period and may begin rotting before germination begins. It is possible to germinate bay laurel seeds, though it is recommended that you attempt to germinate multiple seeds at once to allow for germination failure and rotting in some of the seeds.</span></p> <p><strong>Soak the bay laurel seeds in warm water for 24 hours.</strong></p> <p><strong>2</strong></p> <p>Prepare a seed tray with a layer of starting soil. The soil should be moist but not saturated and there should be no standing water present in the tray.</p> <p><strong>3</strong></p> <p>Spread the seeds out over the tray, pressing them lightly into the moistened soil. The seeds should be approximately two inches apart to allow them room to spread out once they begin developing roots and shoots.</p> <p><strong>4</strong></p> <p>Cover the seeds with a thin layer of compost, mulch or horticultural sand. Spray the contents of the tray lightly with warm water to dampen the seed covering. As with the initial moistening of the soil, you only want to dampen the covering and not saturate it.</p> <p><strong>5</strong></p> <p>Place the seed tray in an area where it will receive up to eight hours of sunlight per day and will maintain a temperature of about 70 degrees Fahrenheit.</p> <p><strong>6</strong></p> <p>Moisten the seed tray as needed. You want the soil and the seed covering to remain moist, though being slightly on the dry side will not harm the seeds. It is better for the seeds to germinate in an environment that is only slightly moist than one that is saturated since the latter condition encourages rotting.</p> <p><strong>7</strong></p> <p>Check the progress of the seeds weekly. It may take as few as 10 days or as long as six months for the bay laurel seeds to begin germinating. If you notice any seeds that have begun to rot, remove them from the tray.</p> <p><strong>8</strong></p> <p>Transplant germinated seeds to pots or to a prepared location outdoors once leaves begin to appear.</p> <p><strong>Tip</strong></p> <p>Bay laurel trees can grow as tall as 40 feet outdoors but can also be trained to grow in a pot through regular pruning. Many growers prune even outdoor trees to keep them around 10 feet tall for easy harvesting of leaves.</p> <p><strong>Warning</strong></p> <p>Bay leaves can have sharp edges and may cause mouth or throat injuries if chopped and put into food. Leaves used in cooking should be whole or contained in packets made of cheesecloth or other materials so that they can be removed before serving.</p> <p> <script type="text/javascript"></script> </p>
MHS 83 (500g)
100 Seeds Bay Laurel, bay tree, true laurel (Laurus nobilis) 15 - 8
Summer savory Seeds

Borsikafű magok (Satureja...

Ár 2,15 € (SKU: MHS 123)
,
5/ 5
<h2><strong>Borsikafű magok (Satureja hortensis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Ár csomag 1600 (1g) magokat.</strong></span></h2> <p><span>A&nbsp;</span><b>borsikafű</b><span>&nbsp;</span><i>(Satureja hortensis)</i><span>&nbsp;az&nbsp;</span>árvacsalánfélék<span>&nbsp;</span><i>(Lamiaceae)</i><span>&nbsp;családjába tartozó&nbsp;</span>fűszernövény<span>. Népies nevei: borsfű, bécsi rozmaring,&nbsp;</span><b>csombor</b><span>,&nbsp;</span><b>csombord</b><span>, csombort, csomborbors, hurkafű, kerti izsópfű, kerti méhfű, pereszlén. Az&nbsp;</span>erdélyi<span>&nbsp;konyha elterjedt fűszere.</span></p> <h2><span class="mw-headline" id="Származása">Származása</span></h2> <p>Már a<span>&nbsp;</span>16. századi<span>&nbsp;</span>füvészkönyvek is említik mint<span>&nbsp;</span>fűszer-, és<span>&nbsp;</span>gyógynövényt. Jellegzetes,<span>&nbsp;</span>borsra<span>&nbsp;</span>emlékeztető, fűszeres illatú és ízű növény. Kedvelt aromája miatt általánosan elterjedt. A<span>&nbsp;</span>bazsalikomhoz<span>&nbsp;</span>és a<span>&nbsp;</span>majoránnához<span>&nbsp;</span>hasonlóan morzsolt állapotban<span>&nbsp;</span><i>(Satureiae herba)</i><span>&nbsp;</span>kerül forgalomba, de zölden is használják.</p> <h2><span id="Termeszt.C3.A9se"></span><span class="mw-headline" id="Termesztése">Termesztése</span></h2> <p>20–50&nbsp;cm magas, erősen elágazó, fényigényes, szárazságot is tűrő, egyéves növény. Talaj- és termőhely- (-edény) -igénye a<span>&nbsp;</span>majoránnáéval<span>&nbsp;</span>egyező, de annál kevesebb öntözéssel is beéri.</p> <p>Magját március végén, április elején trágyázás után, 1–2&nbsp;cm mélyen, 25–30&nbsp;cm sortávolságra vetjük közép kötött talajba. Sűrű kelés után 8–10&nbsp;cm-re ritkítjuk, virágzás idején az alsó elágazásnál vágjuk, szárítás után lemorzsoljuk, rostáljuk. A<span>&nbsp;</span>bazsalikomhoz<span>&nbsp;</span>hasonlóan többször is vágható. Szárításhoz többnyire csokrokba kötik és tövével lefelé felakasztják.</p> <h2><span id="Felhaszn.C3.A1l.C3.A1sa"></span><span class="mw-headline" id="Felhasználása">Felhasználása</span></h2> <p>Illóolajat<span>&nbsp;</span>(főként<span>&nbsp;</span>karvakrol), cseranyagot, nyálkát, keserű anyagot tartalmaz. A borsnál kevésbé erős, de érdekes aromája miatt kedvelt fűszer.</p> <p>Íze, illata a borsra emlékeztet, ezért diétás ételek, saláták, fűszerezésére kiváló. Felhasználható<span>&nbsp;</span>burgonya-,<span>&nbsp;</span>káposzta-,<span>&nbsp;</span>gombás ételek, kolbászáruk, vadpácok, mártások, majonéz, ecetes és vizes<span>&nbsp;</span>uborka<span>&nbsp;</span>készítésekor. Mivel csökkenti a felfúvódást, előszeretettel ízesítenek vele<span>&nbsp;</span>babos<span>&nbsp;</span>ételeket.</p> <p>Használatával vigyázni kell, mert erős aromája keserűvé teheti az ételt. Csak a főzés végén kell az ételhez keverni. A diétás főzésnél nagyon hasznos a feketebors<span>&nbsp;</span>pótlékaként. Gyomorerősítő, görcsoldó, étvágygerjesztő, bélféregirtó, felfúvódást gátló hatása van.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 123 (1g)
Summer savory Seeds
Metélőhagyma magok (Allium...

Metélőhagyma magok (Allium...

Ár 1,75 € (SKU: MHS 141)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Metélőhagyma magok (Allium Schoenoprasum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Ár csomag 200 magokat.</strong></span></h2> <p>A<span> </span><b>metélőhagyma</b><span> </span>vagy<span> </span><b>snidling</b><span> </span><i>(Allium schoenoprasum)</i><span> </span>a<span> </span>hagymaformák<span> </span>legkisebb méretű faja,<sup id="cite_ref-tropic_1-0" class="reference">[1]</sup><span> </span>a tavasz első zöldülő hírnöke. Népies nevei: pázsithagyma, pázsitfű, valamint a német nevéből: snidling, snittling.</p> <h2><span class="mw-headline" id="Származása,_elterjedése">Származása, elterjedése</span></h2> <p>A<span> </span>Földközi-tenger<span> </span>vidékéről származik. Magyarországon igen elterjedt és népszerű.</p> <h2><span id="Le.C3.ADr.C3.A1sa"></span><span class="mw-headline" id="Leírása">Leírása</span></h2> <p>Évelő növény. Magassága 20–50 cm, levelei karcsúak, henger alakúak és üregesek. Virágai rózsaszínűek, kerek ernyőben nyílnak, és nagyon kis kocsányuk van.<sup id="cite_ref-Ehető_2-0" class="reference"></sup></p> <p>A friss metélőhagyma gyorsan elfonnyad, és kellemetlen keserű íze lesz. A szárított viszont hosszú ideig fogyasztható. Felveszi az étel nedvességtartalmát, így teljes értékű lesz.</p> <h2><span id="Hat.C3.B3anyagai"></span><span class="mw-headline" id="Hatóanyagai">Hatóanyagai</span></h2> <p>Sok benne az<span> </span>illóolaj,<span> </span>C-vitamin,<span> </span>A-vitamin,<span> </span>kálium<span> </span>és az<span> </span>oxálsav. Ez utóbbi miatt fogyasztása csak kismértékben javasolt.<sup id="cite_ref-Ehető_2-1" class="reference"></sup></p> <h2><span id="Felhaszn.C3.A1l.C3.A1sa"></span><span class="mw-headline" id="Felhasználása">Felhasználása</span></h2> <p>Erős aromájú fűszernövény. Főzni nem szabad, közvetlenül tálalás előtt adjuk az ételhez. Nemcsak ízesíti az ételt, de díszít is, ráadásul nagyon jó étvágygerjesztő és gyomorerősítő.</p> <p>Főleg a krumplit, babot, borsót, a húsleveseket, salátákat, sülteket, tojásételeket, szendvicseket, a túrót és a lágy sajtokat, valamint halételeket és mártásokat ízesítenek vele.</p> <h2><span id="Termeszt.C3.A9se"></span><span class="mw-headline" id="Termesztése">Termesztése</span></h2> <p>A magvakat márciusban melegházba vagy cserépbe vetjük és májusban, kis csomókban ültetjük ki. Ha megerősödött, a föld feletti részt levágjuk és felhasználjuk. Ősszel cserépbe ültetjük, világos, de nem túl meleg helyen tartjuk. Egész télen friss fűszernövényt, és nagyon olcsó vitaminforrást biztosít.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">1 cm, Cover lightly with substrate</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">18-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">3-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="background-color: #ffffff; color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="background-color: #ffffff; color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="background-color: #ffffff; color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div></div> </td> </tr> </tbody> </table>
MHS 141 (200 S)
Metélőhagyma magok (Allium Schoenoprasum)

Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1

100 mag Carolina Reaper

Ár 5,50 € (SKU: C 53 (0,47g))
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>100 mag Carolina Reaper</strong></h2> <h2><span style="color: #ff0000;"><strong>100 (0,47 g) mag csomagolásának ára.</strong></span></h2> <p><strong>As you can see from our photos, that the seeds are from our own plants (organically grown) and you know what you will get from the seeds you buy from us... </strong></p> <p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p> <p>At the second Annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p> </body> </html>
C 53 (0,47g)
Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1
  • Kiárusítás!

Az Amerikai Egyesült Államokból származó fajta
Heinz 1350 Tomato Seeds  - 2

1500 mag Heinz 1350 paradicsom

Ár 12,95 € (SKU: VT 101 (5g))
,
5/ 5
<h2><strong>1500 mag Heinz 1350 paradicsom</strong></h2> <h2><span style="color: #ff0000;"><strong>1500 (5 g) mag csomagjának ára.</strong></span></h2> <p><span class="VIiyi" jsaction="mouseup:BR6jm" jsname="jqKxS" lang="hu"><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="4" jsdata="uqLsIf;_;$207"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Kóstolja meg a klasszikus paradicsom ízt azzal, hogy hozzáadja ezt az örökséget a kertjéhez.</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="5" jsdata="uqLsIf;_;$208"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Az egyik első Heinz-tenyésztésű paradicsommagfajta, amelyet Heinz ketchup készítéséhez használtak, a Heinz Classic Heirloom paradicsom (más néven Heinz 1370) gazdag paradicsom ízt kínál nagy (kb. 170 g), lédús gyümölcsökben, amelyek ideálisak szendvicsekre szeleteléshez vagy főzéshez</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="6" jsdata="uqLsIf;_;$209"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">szószokba vagy pörköltbe.</span></span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="7" jsdata="uqLsIf;_;$210"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb"> </span></span></span></p> <p><span class="VIiyi" jsaction="mouseup:BR6jm" jsname="jqKxS" lang="hu"><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="8" jsdata="uqLsIf;_;$211"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">A növények (120-150 centiméter magasak) sok régióban boldogulnak, és jól alkalmazkodnak a nagy konténerekben történő termesztéshez.</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="9" jsdata="uqLsIf;_;$212"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">A Heinz Classic Heirloom növények egész évszakon át teremnek, de nyáron érik a termés legnehezebb részét.</span></span> <span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="hu" data-language-to-translate-into="en" data-phrase-index="10" jsdata="uqLsIf;_;$213"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Tegye ezeket az erőteljes növényeket a legjobb eredmény és a legegyszerűbb betakarítás érdekében.</span></span></span><span> </span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 101 (5g)
Heinz 1350 Tomato Seeds  - 2
100 mag sárga Habanero

100 mag sárga Habanero

Ár 5,95 € (SKU: C 19 Y)
,
5/ 5
<h2><strong>100 mag sárga Habanero</strong></h2> <h2 class=""><span style="color: #f80000;"><strong>Ár egy csomag 100 mag.</strong></span></h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.<br><br>The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño.<br><br><strong>Origin and current use</strong><br>The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.<br><br>The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").<br><br>Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.<br><br>The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.<br><br>In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.<br><br><strong>Cultivation</strong><br>Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions.<br><br>The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.<br><br><strong>Cultivars</strong><br>Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".<br><br>A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 19 Y (100 S)
100 mag sárga Habanero
Hyssop Seeds Medicinal Plant (Hyssopus officinalis) 1.95 - 1

Kerti izsóp 1kg magvak...

Ár 270,00 € (SKU: MHS 112)
,
5/ 5
<h2><strong>Kerti izsóp 1kg magvak (Hyssopus officinalis)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>1.000.000 (1kg) vetőmagot tartalmazó csomag ára.</strong></span></h2> <p>A <strong>kerti izsóp</strong> <em>(Hyssopus officinalis)</em> az árvacsalánfélék <em>(Lamiaceae)</em> családjába tartozó faj. Évelő, gyógynövényként és fűszerként is használják. A Földközi-tenger keleti részén és Ázsiában őshonos.</p> <p>Már az ókorban is ismerték, népszerűségének csúcsát a középkorban érte el, amikor szinte minden vár körül megtalálható volt. Termesztése napjainkban ismét felfelé ível. A négy legfontosabb alfaja közül Közép-Európában a majdnem kopasz ssp. officinalis és az erősen szőrös ssp. canescens ismert. Nálunk helyenként termesztett, de vadon is megtalálható évelő félcserje. Gyökere és gyökértörzse karószerű. Gyökere erősen elágazó, mélyre törő, nagy talajréteget sző át. Gyökérnyaka többfejű, melyből több szárat is fejleszt. Szára egyenes, általában mereven felálló, a tövétől kezdve fásodik, felfelé fokozatosan csökken a fásodás mértéke. A szára a család sok fajához hasonlóan szögletesen négyoldalú. 50–70 cm magasságot ér el, csak a felső részében marad zöldes lágy szárú, végig gyéren szőrös.</p> <p>Levelei keresztben átellenesen állnak, ép szélűek, fénylő, sötétzöldek. A levelek szálasak, lándzsásak, csúcsuk kissé lefelé hajlik. Egy-egy levélörvből 2-3 levélpár is kiindulhat. A levelek válla fokozatosan elkeskenyedve nyélrefutó. A levélnyél rövid, a szárcsúcshoz közel hiányzik, tehát a fiatal levelek ülők. A levelek felszínén és fonákján mélyen besüllyedő olajmirigyek találhatók. Virágzata 7-9 virágból álló, álörvökből összetett egyoldalú álfüzér. A virágkocsány igen rövid, ezért sokszor tűnnek a virágok ülőknek. Hengeres csészéjük 15 erű és 5, csaknem teljesen egyforma fogú. A kétajkú párta kék (f. cyaneus), kéthasábú, az alsó ajak háromkaréjú, a középső karéj hosszabb, mint a felálló oldalkaréjok. Négy porzója közül kettő-kettő tartozik össze. Két termőlevél összenövéséből jön létre a felső állású termő. Hegyes csúcsú makkocska termése a maradó csészében foglal helyet. Alakja hosszúkás tojásdad, színe sötétbarna, fénytelen.</p> <h2><span id="Felhaszn.C3.A1l.C3.A1sa"></span><span id="Felhasználása">Felhasználása</span></h2> <h3><span id="F.C5.B1szerk.C3.A9nt"></span><span id="Fűszerként">Fűszerként</span></h3> <p>Kissé kámforos, fűszeres illatú, enyhén kesernyés ízű fűszernövény. Emésztést segítő hatása miatt számos ország konyhájában használják elsősorban zsíros, nehéz ételek, pecsenyék fűszerezésére, de a burgonya, zeller, petrezselyem, hús- és halsaláták, burgonyás ételek, édességek és likőrök ízesítőjeként is kedvelt. Az abszint egyik hagyományos alapanyaga.<sup id="cite_ref-1">[1]</sup> Keserű-mentás ízt kölcsönöz a húsoknak, leveseknek, salátáknak. A salátákba elsősorban a virágját, míg a zsíros hal- és húsételek, vadhúsok bedörzsölésére, nyúlpástétomba, vese- és báránypörköltbe, zöldséglevesbe a levelét alkalmazzák kis mennyiségben, illetve áfonyával együtt gyümölcssalátákba.</p> <h3><span id="Gy.C3.B3gyn.C3.B6v.C3.A9nyk.C3.A9nt"></span><span id="Gyógynövényként">Gyógynövényként</span></h3> <p>Teája izzadásgátló, gyulladáscsökkentő, megfázás elleni, görcsgátló hatása van.</p> <p>A levelek és virágok főzetét a tüdő, orrüreg és torok gyulladásos betegségeiben alkalmazzák, és külsőleg zúzódások borogatására a dagadás és elszíneződés megakadályozására. Köhögéscsillapító, vérnyomást emelő, asztmás, hurutos panaszok esetén használjuk, de szélhajtó, gyomorerősítő, izzadást csökkentő hatása is van. Magas vérnyomás esetén ellenjavallt.</p> <h3><span id="Illatszerk.C3.A9nt"></span><span id="Illatszerként">Illatszerként</span></h3> <p>Az izsóp a kölnivíz alkotórésze is.</p> <h3><span id="Egy.C3.A9b_felhaszn.C3.A1l.C3.A1sa"></span><span id="Egyéb_felhasználása">Egyéb felhasználása</span></h3> <p>A biokertben káposzta közé ültetve magához csalogatja a káposztalepkéket.</p> <h2><span id="Hat.C3.B3anyagai"></span><span id="Hatóanyagai">Hatóanyagai</span></h2> <p>Illóolajok (pinokamfon, pinén, kamfén, szekviterpén-alkohol<sup id="cite_ref-2">[2]</sup>), flavonoidok, cseranyagok, és keserűanyagok (marrubin). Ezenkívül glikozidát, gyantát, cukrot tartalmaz. Jól elzárva tartandó.</p> <h2><span id="Termeszt.C3.A9se"></span><span id="Termesztése">Termesztése</span></h2> <p>Meleg- és napfényigényes, de szinte bármilyen szerkezetű talajon megterem. Magról vagy tőosztással szaporítják, március-áprilisban, illetve májusban. Nevelhetjük cserépben, balkonládában, vagy akár a konyhaablakban is.</p> <p>A növény föld feletti részét először a virágzás kezdetén, másodszor szeptemberben vághatjuk.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 112 (1kg)
Hyssop Seeds Medicinal Plant (Hyssopus officinalis) 1.95 - 1