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<div class="container"> <div class="row"> <div class="col-12"> <h2 class=""><strong>Goji zaden (Lycium chinense)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs per verpakking van 50 (0,036g) of 200 zaden (0,15 g).</strong></span></h2> <p>Lycium Chinensis is a deciduous woody perennial plant, very closely related to L.  Barbatum, growing 1–3 m high. and a native to Northern China. This species produces a bright orange-red, ellipsoid berry 1–2-cm deep known as the Goji berry or Wolfberry. It is often used in exotic drinks in the west! The berries ripen from July to October in the northern hemisphere.</p> <p>An extremely hardy plant, it can withstand temperatures down to -35°C  and is drought tolerant.</p> <p>One plant can produce over 1kg of berries in its second year.</p> </div> </div> </div> <div class="container"> <div class="row"> <div class="col-12"> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script> </div> </div> </div>

V 36 R (50 S)

5/ 5

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

VT 7 O (10 S)

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<div id="idTab1" class="rte"> <h2 id="short_description_content" class="rte align_justify"><span style="font-size: 14pt;"><strong>Lithops Seeds (Aiozaceae)</strong></span><br><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 10 seeds.</strong></span></h2> <div><strong></strong><span style="font-size: 10pt; line-height: 1.5em;">Lithops are surprizingly easy and fun to start from seed. Here is everything you need to know to grow them through their first year.The first set of true leaves that emerge from the cotyledons illustrate the potential for color, pattern and texture in the mature plant. But it is the constant and slow progression of cyclical change that is most captivating. The leaf colors and textures change completely on the way to bud formation and flowering.Their diversity through macro photographs of most of the Lithops species at key stages, some cultivars, a few hybrids, and crosses with Dinteranthus can be viewed in another link, Strangeplants Lucious spring colors appear with their second true leaves. When old leaves start to die, shrink and consolidate, colors often change quickly and can become spectacular, even if only for a day.</span></div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

F 7 mix

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Black Grape Seeds (vitis vinifera)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>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.</p> <p> </p> <p><strong>Description</strong></p> <p>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.</p> <p> </p> <p><strong>History</strong></p> <p>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.</p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p><strong>Distribution and production</strong></p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p><strong>Juice</strong></p> <p>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.</p> <p> </p> <p><strong><em>Health claims</em></strong></p> <p><strong>French paradox</strong></p> <p>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:</p> <p> </p> <p>    Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage</p> <p>    Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure</p> <p>    Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor)</p> <p> </p> <p>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.</p> <p> </p> <p><strong>Resveratrol</strong></p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p><strong>Anthocyanins and other phenolics</strong></p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p>The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape.</p> <p> </p> <p><strong>Seed constituents</strong></p> <p>Main articles: Grape seed extract and Grape seed oil</p> <p>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".</p> <p> </p> <p>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.</p> <p> </p> <p><strong>Concord grape juice</strong></p> <p>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.</p>

V 131 (10 S)

5/ 5

<div id="idTab1" class="rte"> <h2><span style="font-size: 14pt;"><strong>White Wisteria Seeds (Robinia pseudoacacia)</strong></span></h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Robinia pseudoacacia, commonly known as the White Wisteria, is a tree of the genus Robinia in the subfamily Faboideae of the pea family Fabaceae. It is native to the southeastern United States, but has been widely planted and naturalized elsewhere in temperate North America, Europe, Southern Africa  and Asia and is considered an invasive species in some areas. A less frequently used common name is false Acacia, which is a literal translation of the specific epithet. It was introduced into Britain in 1636.</p> <p><strong>Description</strong></p> <p>With a trunk up to 0.8 m diameter (exceptionally up to 52 m tall[2] and 1.6 m diameter in very old trees), with thick, deeply furrowed blackish bark. The leaves are 10–25 cm long, pinnate with 9–19 oval leaflets, 2–5 cm long and 1.5–3 cm broad. Each leaf usually has a pair of short spines at the base, 1–2 mm long or absent on adult crown shoots, up to 2 cm long on vigorous young plants. The intensely fragrant (reminiscent of orange blossoms) flowers are white to lavender or purple, borne in pendulous racemes 8–20 cm long, and are edible. The fruit is a legume 5–10 cm long, containing 4–10 seeds.</p> <p>Although similar in general appearance to the honey locust, it lacks that tree’s characteristic long branched thorns on the trunk, instead having the pairs of short spines at the base of each leaf; the leaflets are also much broader.</p> <p>The black locust is native in the United States from Pennsylvania to northern Georgia and westward as far as Arkansas and Oklahoma, but has been widely spread. The tree reaches a height of seventy feet, with a trunk three or four feet in diameter and brittle branches that form an oblong narrow head. It spreads by underground shoots. The leaflets fold together in wet weather and at night; some change of position at night is a habit of the entire leguminous family.</p> <p>Bark: Dark gray brown tinged with red, deeply furrowed, surface inclined to scale. Branchlets at first coated with white silvery down. This soon disappears and they become pale green, afterward reddish brown. Prickles develop from stipules, are short, somewhat triangular, dilated at base, sharp, dark purple, adhering only to the bark, but persistent.</p> <p><strong>Wood</strong>: Pale yellowish brown; heavy, hard, strong, close-grained and very durable in contact with the ground. The wood has a specific gravity 0.7333, and a weight of approximately 45.7 pounds per cubic foot</p> <p><strong>Winter buds</strong>: Minute, naked, three or four together, protected in a depression by a scale-like covering lined on the inner surface with a thick coat of tomentum and opening in early spring; when forming are covered by the swollen base of the petiole.</p> <p><strong>Leaves</strong>: Parallel, compound, odd-pinnate, 21-40 inches long, with slender hairy petioles, grooved and swollen at the base. Leaflets petiolate, seven to nine, one to two inches long, one-half to three-fourths of an inch broad, emarginate or rounded at apex. They come out of the bud conduplicate, yellow green, covered with silvery down which soon disappears; when full grown are dull dark green above, paler beneath. Feather-veined, midvein prominent. In autumn they turn a clear pale yellow. Leafs out relatively late in spring. Stipules linear, downy, membranous at first, ultimately developing into hard woody prickles, straight or slightly curved. Each leaflet has a minute stipel which quickly falls and a short petiole.</p> <p><strong>Flowers</strong>: May or June, after the leaves. Papilionaceous. Perfect, borne in loose drooping racemes four to five inches long, cream-white, about an inch long, nectar bearing, fragrant. Pedicels slender, half an inch long, dark red or reddish green.</p> <p><strong>Calyx</strong>: Campanulate, gibbous, hairy, five-toothed, slightly two-lipped, dark green blotched with red, especially on the upper side teeth valvate in bud.</p> <p><strong>Corolla</strong>: Imperfectly papilionaceous, petals inserted upon a tubular disk; standard white with pale yellow blotch; wings white, oblong-falcate; keel petals incurved, obtuse, united below.</p> <p><strong>Stamens</strong>: Ten, inserted, with the petals, diadelphous, nine inferior, united into a tube which is cleft on the upper side, superior one free at the base. Anthers two-celled, cells opening longitudinally.</p> <p><strong>Pistil</strong>: Ovary superior, linear-oblong, stipitate, one-celled; style inflexed, long, slender, bearded; stigma capitate; ovules several, two-ranked.</p> <p><strong>Fruit</strong>: legume two-valved, smooth three to four inches long and half an inch broad, usually four to eight seeded. Ripens late in autumn and hangs on the branches until early spring. Seeds dark orange brown with irregular markings. Cotyledons oval, fleshy.</p> <p><strong>Cultivation</strong></p> <p>Black locust is a major honey plant in the eastern US, and, having been taken and planted in France, Italy and other European nations. At least In France and Italy it is the source of the renowned acacia monofloral honey. Flowering starts after 140 growing degree days. However, its blooming period is short (about 10 days) and it does not consistently produce a honey crop year after year. Weather conditions can have quite an effect on the amount of nectar collected as well; in Ohio state for example, good locust honey flow happens in one out of five years.</p> <p>In Europe it is often planted alongside streets and in parks, especially in large cities, because it tolerates pollution well. The species is unsuitable for small gardens due to its large size and rapid growth, but the cultivar ‘Frisia’, a selection with bright yellow-green leaves, is occasionally planted as an ornamental tree.</p> <p>In South Africa it is regarded as a weed because of its habit of freely suckering from roots near the surface and aggravated by cutting of the main stem.</p> <p>Black locust has nitrogen-fixing bacteria on its root system; for this reason it can grow on poor soils and is an early colonizer of disturbed areas.</p> <p>In 1900 it was reported that the value of Robinia pseudoacacia was practically destroyed in nearly all parts of the United States beyond the mountain forests which are its home by locust borers which riddle the trunk and branches. Were it not for these insects, it would be one of the most valuable timber trees that could be planted in the northern and middle states. Young trees grow quickly and vigorously for a number of years, but soon become stunted and diseased, and rarely live long enough to attain any commercial value.</p> <p><strong>Flavonoids content</strong></p> <p>Black locust leaves contain flavone glycosides characterised by spectroscopic and chemical methods as the 7-O-β-d-glucuronopyranosyl-(1 → 2)[α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranosides of acacetin (5,7-dihydroxy-4′-methoxyflavone), apigenin (5,7,4′-trihydroxyflavone), diosmetin (5,7,3′-trihydroxy-4′-methoxyflavone) and luteolin (5,7,3′,4′-tetrahydroxyflavone).</p> <p><strong>Uses</strong></p> <p>The wood is extremely hard, resistant to rot and durable, making it prized for furniture, flooring, paneling, fence posts and small watercraft. Wet, newly-cut planks have an offensive odour which disappears with seasoning. As a young man, Abraham Lincoln spent much of his time splitting rails and fence posts from black locust logs. Black locust is still in use in rustic handrail systems. Flavonoids in the heartwood allow the wood to last over 100 years in soil.[7] In the Netherlands and some other parts of Europe, black locust is one of the most rot-resistant local trees, and projects have started to limit the use of tropical wood by promoting this tree and creating plantations. It is one of the heaviest and hardest woods in North America.</p> <p>Black locust is highly valued as firewood for wood-burning stoves; it burns slowly, with little visible flame or smoke, and has a higher heat content than any other species that grows widely in the Eastern United States, comparable to the heat content of anthracite.[8] It is most easily ignited by insertion into a hot stove with an established coal bed.[citation needed] For best results it should be seasoned like any other hardwood, however black locust is also popular because of its ability to burn even when wet.[9] In fireplaces it can be less satisfactory because knots and beetle damage make the wood prone “spitting” coals for distances of up to several feet.[citation needed] If the black locust is cut, split, and cured while relatively young (within ten years), thus minimizing beetle damage, “spitting” problems are minimal.</p> <p>It is also planted for firewood because it grows rapidly, is highly resilient in a variety of soils, and it grows back even faster from its stump after harvest by using the existing root system.</p> <p>With fertilizer prices rising, the importance of black locust as a nitrogen-fixing species is also noteworthy. The mass application of fertilizers in agriculture and forestry is increasingly expensive; therefore nitrogen-fixing tree and shrub species are gaining importance in managed forestry.</p> <p>In traditional medicine of India different parts of Robinia pseudoacacia are used as laxative, antispasmodic, and diuretic.</p> <p><strong>Toxicity</strong></p> <p>Black locust’s pods are small and light, and easily carried long distances. Although the bark and leaves are toxic, various reports suggest that the seeds and the young pods of the black locust are edible. Shelled seeds are safe to harvest from summer through fall, and are edible both raw and/or boiled.[12] Due to the small nature of Black Locust seeds, shelling them efficiently can prove tedious and difficult. In France and in Italy Robinia pseudoacacia flowers are eaten as beignets after being coated in batter and fried in oil. [13] Important constituents of the plant are the toxalbumin robin, which loses its toxicity when heated and robinin, a non-toxic glucoside.[14] Horses that consume the plant show signs of anorexia, depression, incontinence, colic, weakness, and cardiac arrhythmia. Symptoms usually occur about 1 hour following consumption, and immediate veterinary attention is required.</p> <p><strong>History</strong></p> <p>The name locust is said to have been given to Robinia by Jesuit missionaries, who fancied that this was the tree that supported St. John in the wilderness, but it is native only to North America. The locust tree of Spain (Ceratonia siliqua or Carob Tree), which is also native to Syria and the entire Mediterranean basin, is supposed to be the true locust of the New Testament.</p> <p>Robinia is now a North American genus, but traces of it are found in the Eocene and Miocene rocks of Europe.</p> </div>

T 45 (20 S)

5/ 5

<h2><strong>Sun Jewel , Chamoe, Korean melon Seeds</strong></h2> <h2><span style="color:#f60101;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The Sun Jewel melon is oblong with gently blunted ends, averaging 18 centimeters in length. It has a buttery yellow skin with shallow white sutures that run end to end. The inner flesh is translucent white with a crisp yet juicy consistency. When ripe, the melon's flesh has subtly sweet aroma of bubblegum and pear offering a flavor that is a cross between cucumber and honeydew. The fruits are usually heavy between 250 and 400 grams. Though commonly served peeled, the melon is known to be completely edible from the seed to skin. It is highly perishable and is recommended to be eaten within one week of harvest.</p> <p><strong>Seasons/Availability</strong></p> <p>Sun Jewel melons are available in the late summer and fall.</p> <p><strong>Current Facts</strong></p> <p>The Sun Jewel melon is also known as Chamoe or simply Korean melon, which is a bit of a broad term but quite accurate since the melons are ubiquitous in Korea come summertime. Botanically a variety of Cucumis melo, the Sun Jewel is technically a sweet melon, but often treated more like its cousin the cucumber, as in savory dishes and pickling applications. It its homeland in Korea, an exhibition space showcases the history and cultivation of the Sun Jewel melon at the Korean Melon Ecology Center.</p> <p><strong>Nutritional Value</strong></p> <p>Sun Jewel melons are rich in vitamins A and C.</p> <p><strong>Applications</strong></p> <p>The Sun Jewel melon has a lower than average brix level (approximately 7 or 8) and slightly vegetal characteristic making it equally appropriate for savory and sweet dishes. They are most often simply served chilled, with the yellow rind peeled off, and the sweet seeds and pith intact. Chop and add to sweet or savory salads, serve atop desserts or with yogurt as a breakfast item. Pureed, it can be used to make smoothies, ice cream or other frozen desserts. Use under ripe fruits to make quick pickles or kimchee. Sun Jewel melon pairs well with cucumber, mint, ginger, citrus, berries, lychee, shrimp, coconut milk, feta cheese and chili powder. Once cut, refrigerate in a plastic bag or sealed container and consume within two to three days.</p> <p><strong>Ethnic/Cultural Info</strong></p> <p>In its native land of Korea, the Sun Jewel melon is made into a pickle known as chamoe jangajji. The fruit has adopted many aliases throughout the Asian countries in which it is enjoyed. In China, it is known as Huangjingua or Tian Gua, in Japan as Makuwa, in Korea as Chamoe and in Vietnam as Dura Gan.</p> <p><strong>Geography/History</strong></p> <p>Sun Jewel melons have been enjoyed in Korea for hundreds of years, with images of the fruits appearing on 12th century celadon from the Goryeo Dynasty. Originally, the melons were suspected to be a native of India, eventually making their way to China and subsequently Korea via the Silk Road. It is also thought that some green varieties, both with and without stripes, may have been a result of wild melons growing in ancient China. They are relatively drought tolerant plants if grown in moisture retentive soils.</p> <p> </p>

V 228 (5 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Yubari King Melon Seeds The most expensive fruit on the World</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2> <p>TOKYO A remarkably sweet canteloupe auctioned in Japan fetched a record $12,000, making it one of the most expensive canteloupes ever sold in the country.</p> <p>In a society where melons are a luxury item commonly given as gifts the jaw-dropping auction last month shocked everyone! At that auction, a pair of "Yubari" cantaloupe melons sold for a record $23,500. Wikipedia Yubari</p> <p>A pair of cantaloupes from the bankrupt city of Yubari, Hokkaido, fetched a whopping 2 million yen at the first auction of the season at the Sapporo central wholesale market, the Japan Agricultural Cooperative's Yubari unit said. The price paid by Marui Imai Inc., a Sapporo-based department store, for the upmarket produce surpassed the previous record of 800,000 yen for two cantaloupes, JA Yubari said. "Perhaps the city's designation as a financially rehabilitating entity ironically helped generate an advertising effect," said a spokesperson for the former coal town, which went bankrupt last year. "This will encourage the city a lot."</p> <p>The two melons were put on display at Marui Imai's flagship outlet priced at 1 million yen apiece. Yoshikazu Hoshino, 59, a purchasing officer at the department store, said the cantaloupes were more for publicity than profit. "We were bullish in the bidding because we're celebrating our 135th anniversary this year. We wanted as many customers as possible to see them," he said. One of the million-yen fruits has already been sold, the store said. Other shoppers were stunned by the price.</p> <p>"It's not a price I can afford," said Ryoko Hino, a 79-year-old shopper.</p> <p>So the Yubari King costs generally from 100 to 1000 € / piece.</p> <p>How to Cultivate Yubari King Melon</p> <p>Side Selection</p> <p>Try to plant in a location that enjoys full sun and remember to water often. Keep in mind when planting that Yubari King is thought of as hardy, so this plant will survive close to or on freezing temperatures.</p> <p>Soil</p> <p>The soil the melons are grown in is volcanic ash. It's not what's in the volcanic soil, but how the soil behaves. It lets growers there easily control the temperature of the soil, and the ash lets water quickly drain through, allowing for the top to remain dry, which promotes the size of the melons. Yubari King needs a potting mix soil with a ph of 6.1 to 7.5 (weakly acidic soil to weakly alkaline soil). You just buy a bag of compost and add it to your soil to feed your plants. It is not only better for them, it is also cheaper.</p> <p>Seeding:</p> <p>Try to aim for a seed spacing of at least 1.89 feet (58.0 cm) and sow at a depth of around 0.5 inches (1.27 cm). Soil temperature should be kept higher than 21°C / 70°F to ensure good germination. By our calculations, you should look at sowing Yubari King about 14 days before your last frost date.</p> <p>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Yubari King is a hardy plant.</p> <p>Planting</p> <p>Melon is planted in February. The first ones are ready to harvest 105 days after planting. The growing season ends in early September. Cutaway any diseased or pest damaged leaves first. This will enable the plant to put all of its energy into making a great Melon instead of making more leaves. Melons are an annual, not a perennial. They can grow more than 1 harvest but the first is always the best but if you have an heirloom and need the extra seed then let more fruit set after your first harvest. DO NOT let fruit set until AFTER your first harvest so all of the plant's energy (sugars) go into the Melon(s) on the vine.</p> <p>At long last, to see flowers appearing on the vines, which means melons are on their way! It seems like it takes forever but really it only has been a little over a month or so.</p> <p>Watering and Fertilizer You have covered this in the past but things change when the melons start to grow. You should water them every other day if your soil is well-drained. Keep an eye on the top of the soil and water when the top is dry to a depth of about ½ inch. There should never be a fear of overwatering if your soil drains well and containers have holes for excess water to leave from. Remember, very dry soil sheds water like a Ducks back. It will take time for the water to soak into the soil and you will have a lot of run-offs until it rehydrates. Never water with cold water since it will shock the plant a little and may slow growth or development of fruit. You may need to water every other day with 1 gal of water for every 4 cubic feet of growing medium but you might decide that you want to waterless. Your local weather will also play a role.</p> <p>If you started with a soil mix of compost, you should not need to fertilize your plants. You can do, however, like to add ½ tsp of Super Thrive to every 2 gallons of water. This will help them resist pests and develop much stronger. After the fruit gets to the size of a grapefruit You can use only water until harvest.</p> <p>Pollinate</p> <p>Melons will not appear out of anywhere. There needs to be a male and female flower for the Melon to form. The fruit will grow from the female flower. Male flowers are the first to appear on the plant. If you have other Melons growing in your yard then you might consider covering the Ichiba Kouji with a mosquito net to keep bees from pollinating your other melons, especially if they are an heirloom. When the female flowers appear, take a male flower and place it inside the female flower or use a small dust brush and swab the inside of the male flower and then swab the female flower to pollinate. You can also let bees do this for you if you wish. Only 2 Melons (at most) should be grown on the vine at a time. Each plant should yield 4 or more Melons if you let them but they will be smaller and lower quality. “I must sacrifice the others to make the best one possible.” - Japanese Melon Grower The Japanese master growers hand pollinate three flowers and let them get to about the size of a baseball, then select the best one and let only that one grow. The others can be chopped up and added to the compost pile.</p> <p>When Melons burst!</p> <p>The inside of the melon is growing so fast that the outside can’t keep up so a crack forms. At this point, the plant's sugars flow out to cover the crack and heal the melon. This is supposed to happen, in fact, if it doesn’t your doing something wrong. This is what forms the reticulation or netting. The finer the reticulation is, the juicier the inside is.</p> <p>“If the reticulation is great, the inside is great too.” – Japanese Melon Judge</p> <p>If you don’t make good netting, then you don’t make a good melon. This is where art makes an entrance. It is something that you’re going to have to experiment with to get the melon just the way you like them. If you just set it on the ground, then the melon will not form a perfect circle and the netting may be affected, not to mention bugs getting into them. If you put them on a trellis then the juices may not be evenly distributed or may become misshapen or even caught inside the trellis if you’re not careful. This is why you can use them to hang the melon so that it would not be disturbed.</p> <p>Harvesting</p> <p>After the cracking is over with and the melon is healed it is time for the next technique. Several times until you’re ready to harvest, you need to put on some cotton work gloves and rub firmly all around the melon. You should do this twice a week. For example Monday and Thursday. The reason for doing this is to make the Melon sweeter.</p> <p>“This is called Tama Fuki. It stimulates the melon and adds sweetness.” – Japanese Melon Grower</p> <p>Melons are hard to tell when they are ripe. They stay green and on the vine. So how do you know when they are ready? </p> <p>    1. The stem is “green and strong” (dry)</p> <p>     2. The bottom of the Melon is “flexible” (slightly soft)</p> <p>     3. It should feel heavier than it looks.</p> <p>     4. You should smell the Melon aroma when in close proximity.</p> <p>Pest and Diseases:</p> <p>Quality</p> <p>To most Americans, your melon will taste just like a regular melon. A really good melon but unless they know what they have in their hands then they will most likely overlook the quality. Only when they bite into a regular store-bought melon will they realize what they once held. The quality of your melon can be seen without cutting it open. If you look at a store-bought melon, you will see that the “netting” or reticulation is very fine or small. A great melon will have more pronounced or thicker lines in the reticulation. This quality level depends mostly on the watering schedule that is set. Personally we found that watering every other day to work best in my area but that may change depending on your climate. Remember that melons come from a desert environment. We wish you luck in your melon growing adventures!</p>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Tamme kastanje zaden (Castanea sativa)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor verpakking van 5, 10 zaden.</strong></span></h2> <p><span>De </span><b>tamme kastanje</b><span> (</span><i>Castanea sativa</i><span>) is een </span>loofboom<span> uit de </span>napjesdragersfamilie<span> (</span><i>Fagaceae</i><span>), die van nature voorkomt in het </span>Middellandse Zeegebied<span>. De boom kan een hoogte bereiken van 25 tot 35 meter.</span></p> <p>De tamme kastanje is herkenbaar aan de lange, grof gezaagde<span> </span>lancetvormige<span> </span>bladeren. Deze zijn glanzend donkergroen aan de bovenzijde en de onderzijde is iets lichter. Na het uitlopen van de bladeren verschijnen de hoofdjesachtige mannelijke bloemen die als een parelsnoer aan rechtopstaande, lange katjes zitten. De vrouwelijke bloemen bevinden zich aan de basis van de katjes, omgeven door een groene, schubachtig bebladerde vruchtbeker. Kevertjes, vliegen en bijen zijn de bestuivers van de tamme kastanje. Van de mannelijke bloemen gaat een geur uit die kevers aanlokt en op de stempel bevindt zich een zoetsmakend druppeltje nectar. Aan de rijpe vrucht blijft vaak de mannelijke, aarvormige bloeiwijze zitten.</p> <p>De vruchten zijn leerachtige, glanzend bruine noten. Meestal zitten er drie bijeen in een geelbruine, gestekelde, vrij grote vruchtbeker (cupola). Deze openen zich met vier kleppen. De stekels zijn een soort afweerwapen tegen de voortijdige aanval door vogels en eekhoorns.</p> <p>Meerstammigheid is een bekend verschijnsel bij de tamme kastanje.</p> <h3><span class="mw-headline" id="Vrucht">Vrucht</span></h3> <p>De<span> </span>vrucht<span> </span>van de tamme kastanje is een<span> </span>noot<span> </span>die met twee tot vier stuks in een<span> </span>bolster (napje)<span> </span>zitten. Deze bolster wordt gevormd door schutbladen. De vruchten ("kastanjes") kunnen, nadat de stekelige bolster is verwijderd, worden gekookt, geschild en gegeten. Dit is in tegenstelling tot de kastanjes van de giftige<span> </span>paardenkastanje<span> </span>(<i>Aesculus hippocastanum</i>), die overigens bij een geheel andere<span> </span>familie<span> </span>behoort, de<span> </span>zeepboomfamilie<span> </span>(<i>Sapindaceae</i>). De herfst is de tijd dat de rijpe vruchten vallen.</p> <p>Onder meer<span> </span>eekhoorns,<span> </span>gaaien,<span> </span>kraaien,<span> </span>muizen,<span> </span>wilde zwijnen<span> </span>en mensen eten de kastanjes. Zij zorgen ervoor dat de bomen zich in het wild verspreiden.</p> <p>Ook veel insecten eten van de kastanjes, waarvan<span> </span><i>Curculio elephas</i><span> </span>de belangrijkste is. Verder zijn te noemen: de<span> </span>gewone spiegelmot<span> </span>(<i>Cydia splendana</i>),<span> </span>gewone dwergbladroller<span> </span>(<i>Pammene fasciana</i>),<span> </span><i>Xyleborus dispar</i><sup id="cite_ref-1" class="reference">[1]</sup><span> </span>en sinds 2002 ook de<span> </span>tamme-kastanjegalwesp<span> </span>(<i>Dryocosmus kuriphilus</i>).<sup id="cite_ref-2" class="reference">[2]</sup></p> <h2><span class="mw-headline" id="Verspreiding_en_habitat">Verspreiding en habitat</span></h2> <p>De tamme kastanje is inheems in Zuid-Europa, Noord-Afrika en West-Azië. Daar groeit hij in mediterrane eikenbossen in gebieden met warme zomers en zachte winters, meestal op silicaathoudend gesteente. Ten noorden van de Alpen is het een oude cultuurplant en vaak verwilderd.</p> <p>Men heeft verondersteld dat de Romeinen de tamme kastanje naar Noord-Europa gebracht hebben. Volgens nieuwe onderzoekingen groeide hij daar al tijdens het late ijzertijdperk rond 200 voor Christus. Mogelijk hebben de Kelten de eetbare vruchten meegenomen en voor verspreiding gezorgd. Dat lukte vooral in de warmere gebieden van het Rijndal. Later gingen de Romeinen de tamme kastanje steeds vaker verbouwen om hun legioenen van voedsel te voorzien. In middeleeuwse kloostertuinen werd hij doelgericht aangeplant.</p> <p>In Zuid-Engeland staan heel grote exemplaren. In Noord-Amerika zijn de aaneengesloten bossen van de Amerikaanse tamme kastanje (<i>Castanea dentata</i>) door de kastanjepest voor het grootste deel verdwenen.</p> <h3><span id="Verspreiding_in_Belgi.C3.AB_en_Nederland"></span><span class="mw-headline" id="Verspreiding_in_België_en_Nederland">Verspreiding in België en Nederland</span></h3> <p>In Nederland en België komt de boom verwilderd voor en verder op oude landgoederen. Hij is hier ingevoerd door de<span> </span>Romeinen<span> </span>vanwege de vruchten. Met name in het zuidoosten van Nederland zijn vrij veel oudere tamme kastanjes te vinden. Monumentale exemplaren zijn te vinden bij<span> </span>Beek-Ubbergen<span> </span>(de Kabouterboom in het Kastanjedal), in<span> </span>Arnhem<span> </span>en op diverse plaatsen in<span> </span>Limburg.</p> <h2><span class="mw-headline" id="Plantengemeenschap">Plantengemeenschap</span></h2> <p>De tamme kastanje is een<span> </span>kensoort<span> </span>voor het<span> </span>zomereik-verbond<span> </span>(<i>Quercion roboris</i>).</p> <h2><span class="mw-headline" id="Gebruik">Gebruik</span></h2> <h3><span class="mw-headline" id="Culinair">Culinair</span></h3> <p>De vruchten van de tamme kastanje kunnen, in tegenstelling tot die van de<span> </span>paardenkastanje, gegeten worden. Men kan de kastanjes rauw eten, poffen, roosteren of koken. Ook kan men gedroogde kastanjes verwerken in meel.</p> <p>In talloze landen in met name Midden-Europa worden<span> </span>gepofte<span> </span>kastanjes meteen na de oogst in de nazomer op straat verkocht. In veel landen, onder andere in Frankrijk, Zuid-Tirol en Hongarije is de<span> </span>kastanjepuree<span> </span>("crème de marron", "gesztenyepüré") geliefd in desserts of als bijgerecht. Kastanjepuree is in<span> </span>blik<span> </span>of gemalen uit de diepvries te koop. In Nederland worden kastanjes wel gepoft of gekookt.</p> <p>In het Italiaanse<span> </span>Casola in Lunigiana<span> </span>worden gedroogde tamme kastanjes gemalen en het meel gebruikt voor het bakken van het brood<span> </span><i>la marocca di Casola</i>, dat voor het grootste deel uit tammekastanjemeel bestaat en verder aangevuld wordt met tarwebloem.</p> <h3><span class="mw-headline" id="Hout">Hout</span></h3> <p>Het hout van de boom is uitstekend timmerhout: het lijkt qua kleur en structuur op<span> </span>eikenhout. De<span> </span>volumieke massa<span> </span>is iets lager, maar het heeft een hoge<span> </span>duurzaamheid<span> </span>doordat er veel<span> </span>looizuur<span> </span>in het (kern)hout zit. Hierdoor verkleurt het hout in contact met ijzer. Het wordt veel gebruikt om hekken van te maken.</p> <p>Het hout van de tamme kastanje is fijnvezelig en zeer goed bestand tegen vocht. Het is houdbaarder dan eikenhout en daarom zeer geschikt voor het vervaardigen van tuinmeubels, bruggen, steunpalen voor druivenstokken en vaten.</p> <p><b>Eigenschappen</b><sup id="cite_ref-3" class="reference"></sup></p> <ul> <li>Duurzaamheidsklasse : II kernhout, V spinthout</li> <li>Volumieke massa : 600 kg/m³</li> <li>Radiale krimp : 0,6 - 0,7 %</li> <li>Tangentiale krimp : 0,9 - 1,3 %</li> <li>Werken : 1,5 - 2 %</li> </ul> <h2><span class="mw-headline" id="Levensduur">Levensduur</span></h2> <p>De tamme kastanje heeft een levensverwachting van 200 tot 500 jaar.<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>Op het Italiaanse eiland<span> </span>Sicilië<span> </span>staat in de gemeente<span> </span>Sant'Alfio, op de hellingen van de vulkaan<span> </span>Etna, een tamme kastanje, de<span> </span>Kastanjeboom van de Honderd Paarden, die ongeveer 2500 jaar oud zou zijn.<sup id="cite_ref-5" class="reference">[5]</sup></p> <h2><span class="mw-headline" id="Naamgeving">Naamgeving</span></h2> <p>Zijn naam heeft de tamme kastanje waarschijnlijk te danken aan de Griekse stad Kastanéia in<span> </span>Pontus, een historische landstreek aan de kust van de Zwarte Zee, waar men hem op grote schaal cultiveerde. De Romeinen veranderden zijn naam in Castanea. Het woord sativa betekent gecultiveerd, nuttig of verzadigend.</p> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">                                      all year round                                    </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">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;">about 20-23 ° 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;">Until it Germinates</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> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;">Seeds Gallery 05.11.2012.</span></p> </td> </tr> </tbody> </table> </div> </body> </html>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Madake, Giant Timber Bamboo Seeds (Phyllostachys bambusoides)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Phyllostachys bambusoides, commonly called madake, giant timber bamboo or Japanese timber bamboo, is a bamboo species in the genus Phyllostachys.</p> <p>Madake is typically known for being the most common type of bamboo used in the making of shakuhachi flutes and is utilized in numerous Japanese, as well as Chinese, arts, and crafts.</p> <p>Phyllostachys bambusoides can reach a height of 15–22 m and a diameter of 10–15 cm. The culms are dark green, quite thick and very straight. The leaves are dark green. New stalks emerge in late spring and grow quite rapidly, up to 1 meter each day. The flowering interval of this species is very long, about 120 years. This strong plant is in Asia one of the preferred bamboos for building and in the manufacture of furniture.</p> <p>This species is native to China, but it is commonly grown worldwide, especially in Japan.</p> </body> </html>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kleurrijke Indische Erwtenzaden (Lathyrus sativus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs per verpakking van 6,5 g (30) zaden.</strong></span></h2> <p>Lathyrus sativus, also known as grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch, is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa.[4] It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonged period.</p> <h3><strong>Cultivation</strong></h3> <p>Lathyrus sativus grows best where the average temperature is 10–25 °C and average rainfall is 400–650 mm (16–26 in) per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods,[3] but grows best in moist soils. It tolerates a range of soil types from light sandy through loamy to heavy clay, and acid, neutral, or alkaline soils. It does not tolerate shade.</p> <h3><strong>Uses</strong></h3> <p>Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the central part of the country, and is steadily declining.</p> <p>Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta.[6] Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan in which it was cooked, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue.</p> <p>Due to its toxicity, it is forbidden in Spain since 1967 for human consumption. It can be sold as animal feed but it cannot be displayed near other flours valid for human consumption (BOE-2484/1967. September 21st. Paragraphs 3.18.09 a and b and 5.36.16 b)</p> <p>Grass pea flour is exceedingly difficult to obtain outside of Castilla-La Mancha, especially in its pure form. Commercially available almorta flour is mixed with wheat flour because grass peas are toxic if consumed in significantly large quantities for prolonged periods of time.</p> <p>The town of Alvaiázere in Portugal dedicates a festival lasting several days to dishes featuring the pulse. Alvaiázere calls itself the capital of Chícharo, the name of this pulse in Portuguese.</p> <p>Immature seeds can be eaten like green peas. L. sativus needs soaking and thorough cooking to reduce toxins.</p> <p>The leaves and stem are cooked and eaten as chana saga (Odia: ଚଣା ଶାଗ) in parts of Odisha, India.</p> <p><strong>Seed ODAP characteristics</strong></p> <p>Like other grain legumes, L. sativus produces a high-protein seed. The seeds also contain variable amounts of a neurotoxic amino acid β-N-oxalyl-L-α,β-diaminopropionic acid (ODAP).[7][8] ODAP is considered the cause of the disease neurolathyrism, a neurodegenerative disease that causes paralysis of the lower body: emaciation of gluteal muscle (buttocks).[3] The disease has been seen to occur after famines in Europe (France, Spain, Germany), North Africa, and South Asia, and is still prevalent in Eritrea, Ethiopia, and Afghanistan (panhandle) when Lathyrus seed is the exclusive or main source of nutrients for extended periods. ODAP concentration increases in plants grown under stressful conditions, compounding the problem.</p> <p>The crop is harmless to humans in small quantities, but eating it as a major part of the diet over a three-month period can cause permanent paralysis below the knees in adults and brain damage in children, a disorder known as lathyrism.</p> </body> </html>

VE 47 S (6.5g)

5/ 5

<h2><span style="font-size: 14pt;" class=""><strong>Virginia Gold Tobacco Seeds</strong></span></h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 50 seeds.</span></strong></span></h2> <div>Virginia tobacco is an annual plant. Virginia - the name comes from the U.S. state's name. This is the most common tobacco. Its peculiarity, that it has a high sugar content and is used in many formulas. While it is perfectly possible to smoke and their own. Of nicotine from 1 to 3.5%.</div> <div> <p>Tobacco is planted in mid-March at home. To the field being planted from mid-May to June depending on weather conditions (the fear of frost). From one plant can be harvested 18-22 sheets suitable for the manufacture of tobacco.</p> </div> <div>Seeds germination is about 96%.</div> <div>Sowing:</div> <div>Seeds should be surface sown in fertile, well-draining loam in full sun. &nbsp;The soil should be deeply tilled. &nbsp;They are best off being direct sown after any danger of frost or sown in trofts outside and transplanted to the ground when about two inches tall. &nbsp;They can also be started indoors for an early start. &nbsp;This also helps prevent them from being carried away by the wind or water. &nbsp;Tabacum is considered a perennial in warmer climates, but can be grown elsewhere as an annual. &nbsp;Thin plants to about two feet apart, and cut off the flowering tops to increase leaf size. &nbsp;Flowering requires 14 hours of daylight to begin. &nbsp;Remove dead flowers to encourage new ones to emerge. Regular fertilization is recommended. &nbsp;Germination typically takes 10-20 days.&nbsp;</div>

D 4 (50 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Worlds Largest Giant Corn Seeds Cuzco</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Native to Peru and Ecuador Peruvian Giant Corn - also known as Choclo is a hideously large variety of corn.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The stalks reach up to 5 - 5,50 meters in height, a runt in a litter of this cultivar would tower over standard varieties at a whopping 4 metars.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">In standard varieties of corn the average weight runs from 25 - 35 grams per 100 kernels In Peruvian Giant Corn the weight per 100 kernels runs from 90 - 95 grams per 100 kernels - that's nearly 3 times the size and yield.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">It is a late maturing corn and is estimated to need 120 - 150 days to mature. They are not an easy crop to produce, it requires determination and vigilance to grow.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">One would think being indigenous to the Andes mountainous they would be adapted to windy conditions, but this is not the case. They evolved in the Peruvian Urrabamba Valley and vicinity which is sheltered and has relatively mild weather.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn aka Choclo </span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">They do not withstand strong winds and need persistent staking, at 4 - 5,50 metars in height that's a chore and a half.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The plants produce numerous relatively short cobs with gigundous kernels.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The taste is comparable to standard sweet corn. It is not overly sweet - mild to blandly sweet with a creamy texture would be the best description. Peruvians usually boil them. In Ecuador and Bolivia they dry them first then burst or "pop" them in oil - somewhat like popcorn. We gringos can enjoy them the same as any other corn.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn Should be planted in blocks as opposed to rows and should not be planted near other varieties of Corn [See - Isolating Sweet Corn.] Cross pollination tends to produce poor tasting starchy corn. Sugar Pearl, as per some suppliers does not need to be isolated as other varieties do - this is just fine for the Sugar Pearl, but not necessarily the other variety.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn can be seeded directly into the soil, or it can also be started indoors and later transplanted. If starting indoors be sure you have a larger than standard container as it could easily outgrow the container before transplant time. Whichever you choose, Plant it in blocks, at least four rows wide, for proper pollination and well-filled ears</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Sowing depth Aprox.: 5 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Germination: 6 to 8 days</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Maturity: at 120 - 150 days.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Color: White - Pale Yellow</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Seed Spacing: 30-35 cm apart.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Row spacing: 100 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">USDA Hardiness Zones: 3- 9</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant Size: 400 - 550 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn cob Size: 17-20 cm Long</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Full Sun</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Above Average Yields per Sq. Footage - Anticipate 3 or more ears per Stalk.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn has shallow roots, and uses a lot of nitrogen as well as trace elements. To help your crop get off to the best start possible, prepare the soil first with a nitrogen-rich fertilizer. Well rotted manure or compost is also helpful.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant in the northern side of the garden as corn stalks will deny sunlight to the rest of your garden crops ,you also might want to grow some where it will provide shade to plants that can not tolerate full sunlight.</span></p> <div> <h2><a href="https://www.seeds-gallery.shop/en/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE" rel="noreferrer noopener"><strong>Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE</strong></a></h2> </div> </body> </html>

P 279 5S NS

5/ 5

<h2 class=""><strong>"Florinis" Greece Sweet pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <p>Greece Traditional sweet red peppers (known in Greece as "Florinis"), an excellent sweet taste! Variety florin, length 23 - 28 cm and weight 200 g per fruit. In Greece, this pepper is prepared in various ways, from filling to salad and preservation. It's free to say that the table without this favorite pepper in Greek is unthinkable. Plants are fertile and highly resistant to disease.</p> <h2 class="elementor-heading-title elementor-size-default"><strong>Chalkidiki Olives stuffed with Florina pepper</strong></h2> <p><span>Strips of red fleshy sweet pepper, cut by hand to be filled in Chalkidiki green olives. It is the perfect dish for lovers of mild but slightly spicy, sweet and savory flavors. All these flavors together are present in olive of Chalkidiki, stuffed with red sweet pepper and can accompany each menu.</span></p> <h3><strong>WIKIPEDIA:</strong></h3> <p>The<span>&nbsp;</span><b>Florina pepper</b><span>&nbsp;</span>(Greek:<span>&nbsp;</span><span lang="el" xml:lang="el">πιπεριά Φλωρίνης</span>) is a<span>&nbsp;</span>pepper<span>&nbsp;</span>cultivated in the northern Greek region of<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>and specifically in the wider area of<span>&nbsp;</span>Florina; for which it is named. It has a deep red color and is shaped like a cow's horn. Initially, the pepper has a green color,<span>&nbsp;</span>ripening<span>&nbsp;</span>into red, after the<span>&nbsp;</span>15th of August. The red pepper is known in<span>&nbsp;</span>Greece<span>&nbsp;</span>for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt, and vinegar.</p> <h2><span class="mw-headline" id="History">History</span></h2> <p>The seed was brought from<span>&nbsp;</span>Brazil<span>&nbsp;</span>to<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>in<span>&nbsp;</span>Greece<span>&nbsp;</span>in the 17th century and cultivated by the local<span>&nbsp;</span>Macedonian Greeks<span>&nbsp;</span>in<span>&nbsp;</span>Florina,<span>&nbsp;</span>Prespes,<span>&nbsp;</span>Veroia,<span>&nbsp;</span>Aridaia, and<span>&nbsp;</span>Kozani<span>&nbsp;</span>but only in Florina, its cultivation was successful, where it adapted to the Greek Macedonian climate and soil, and eventually, the other regions stopped cultivating the pepper, leaving Florina as its sole producer.<sup id="cite_ref-kathimerini_1-1" class="reference">[1]</sup><span>&nbsp;</span>The pepper belongs to the<span>&nbsp;</span>capsicum<span>&nbsp;</span>genus of the nightshade family<span>&nbsp;</span>Solanaceae.<sup id="cite_ref-test2_3-0" class="reference">[3]</sup><span>&nbsp;</span>Florina's red peppers were awarded the recognition of<span>&nbsp;</span>Protected Designation of Origin<span>&nbsp;</span>in 1994 by the<span>&nbsp;</span>World Trade Organization<span>&nbsp;</span>(WTO).<sup id="cite_ref-test14_4-0" class="reference">[4]</sup><span>&nbsp;</span>Every year during the last days of August, in a small local village in<span>&nbsp;</span>Aetos, Florina<span>&nbsp;</span>a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests.<sup id="cite_ref-test4_5-0" class="reference">[5]</sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>High productivity and adaptation of the plant can be achieved in efficient draining soils, full sunny locations and low winds for the protection of its branch and root sensitivity.<sup id="cite_ref-test12_6-0" class="reference">[6]</sup><span>&nbsp;</span>The most convenient temperatures for its growth are between 20° to 26°<span>&nbsp;</span>Celsius<span>&nbsp;</span>during the midday and 14° to 16° Celsius during the night.<sup id="cite_ref-test2_3-1" class="reference">[3]</sup><span>&nbsp;</span>Their harvest takes up to 18 weeks,<span>&nbsp;</span>ripening<span>&nbsp;</span>to maturity after mid-August.<sup id="cite_ref-kathimerini_1-2" class="reference">[1]</sup><span>&nbsp;</span>A good quality, red pepper of Florina should be bright in color, thick, firm and sweet flavored. Its consumption should be avoided with the appearance of dullness, cracks or deterioration, which are factors of the<span>&nbsp;</span>vegetable<span>&nbsp;</span>reduction in quality.</p> <h2><span class="mw-headline" id="Cooking_and_recipes">Cooking and recipes</span></h2> <p>The red peppers of Florina are usually<span>&nbsp;</span>roasted<span>&nbsp;</span>and<span>&nbsp;</span>stuffed<span>&nbsp;</span>with different combinations of<span>&nbsp;</span>foods, as<span>&nbsp;</span>rice,<span>&nbsp;</span>meat,<span>&nbsp;</span>shrimps<span>&nbsp;</span>and<span>&nbsp;</span>feta cheese.<sup id="cite_ref-macsaveur_8-0" class="reference">[8]</sup><span>&nbsp;</span>These<span>&nbsp;</span>sweet peppers<span>&nbsp;</span>are used in<span>&nbsp;</span>sauces,<span>&nbsp;</span>salads,<span>&nbsp;</span>pasta, meat recipes or mashed, creating a<span>&nbsp;</span>pâté<span>&nbsp;</span>with traditional recipes. They can also be<span>&nbsp;</span>dried,<span>&nbsp;</span>canned,<span>&nbsp;</span>frozen<span>&nbsp;</span>and<span>&nbsp;</span>pickled, usually<span>&nbsp;</span>garnishing<span>&nbsp;</span>Greek salads.<span>&nbsp;</span>They can be roasted, sliced and served as an appetizer, by adding<span>&nbsp;</span>olive oil,<span>&nbsp;</span>garlic<span>&nbsp;</span>and<span>&nbsp;</span>sea salt.<span>&nbsp;</span>A well-known traditional recipe in<span>&nbsp;</span>Greece<span>&nbsp;</span>with stuffed peppers is<span>&nbsp;</span>Gemista.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PP 26 (10 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Baobab Seeds (Adonsonia digitata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 20 seeds.</strong></span></h2> <p><i><b>Adansonia digitata</b></i>, the<span> </span><b>baobab</b>, is the most widespread tree species of the genus<span> </span><i>Adansonia</i>, the baobabs, and is native to the African continent. The long-lived<span> </span>pachycauls<span> </span>are typically found in dry, hot<span> </span>savannahs<span> </span>of<span> </span>sub-Saharan Africa, where they dominate the landscape and reveal the presence of a watercourse from afar.<sup id="cite_ref-wick_2-0" class="reference">[2]</sup><span> </span>Their growth rate is determined by groundwater or rainfall,<sup id="cite_ref-hank_3-0" class="reference">[3]</sup><sup id="cite_ref-red_4-0" class="reference">[4]</sup><span> </span>and their maximum age, which is subject to much conjecture, seems to be in the order of 1,500 years.<sup id="cite_ref-wood_5-0" class="reference">[5]</sup><span> </span>They have traditionally been valued as sources of food, water, health remedies or places of shelter and are steeped in legend and superstition.<sup id="cite_ref-hank_3-1" class="reference">[3]</sup><span> </span>European explorers of old were inclined to carve their names on baobabs, and many are defaced by modern graffiti.<sup id="cite_ref-wick_2-1" class="reference">[2]</sup></p> <p>Common names for the baobab include<span> </span><b>dead-rat tree</b><span> </span>(from the appearance of the fruit<sup class="noprint Inline-Template Template-Fact">[<i><span title="The fruit looks nothing like dead rats, covertly negative potential, needs historical reference, otherwise please post in the urban dictionary (March 2019)">citation needed</span></i>]</sup>),<span> </span><b>monkey-bread tree</b><span> </span>(the soft, dry fruit is edible),<span> </span><b>upside-down tree</b><span> </span>(the sparse branches resemble roots) and<span> </span><b>cream of tartar tree</b><span> </span>(cream of tartar).</p> <p><span>The vernacular name "baobab" is derived from </span>Arabic<span> بو حِباب (būħibāb), which means "father of many seeds". The scientific name </span><i>Adansonia</i><span> refers to the French explorer and </span>botanist<span>, </span>Michel Adanson<span> (1727–1806), who observed a specimen in 1749 on the island of </span>Sor<span>, </span>Senegal<span>.</span><sup id="cite_ref-6" class="reference">[6]</sup><span> On the nearby </span>Îles des Madeleines<span> Adanson found another baobab, 3.8 m in diameter, which bore the carvings of passing mariners on its trunk, including those of </span>Henry the Navigator<span> in 1444 and </span>André Thevet<span> in 1555.</span><sup id="cite_ref-wick_2-2" class="reference">[2]</sup><span> When </span>Théodore Monod<span>searched the island in the 20th century, the tree was not to be found however. Adanson concluded that the baobab, of all the trees he studied, “is probably the most useful tree in all.” He consumed baobab juice twice a day, while in Africa. He remained convinced that it maintained his health for him.</span><sup id="cite_ref-powbab.com_7-0" class="reference">[7]</sup><span> "Digitata" refers to the digits of the hand. The baobab's compound leaves with normally five (but up to seven) leaflets are akin to a hand.</span></p> <p>The trees usually grow as solitary individuals, and are large and distinctive elements of<span> </span>savannah<span> </span>or<span> </span>scrubland<span> </span>vegetation. Some large individuals live to well over a thousand years of age.<sup id="cite_ref-9" class="reference">[9]</sup><span> </span>All baobab trees are<span> </span>deciduous, losing their leaves in the dry season, and remain leafless for nine months of the year.</p> <p>They can grow to between 5–25 m (16–82 ft) in height. They are in fact known both for their height and trunk's girth. The trunk tends to be bottle-shaped and can reach a diameter of 10–14 m (33–46 ft).<sup id="cite_ref-eol.org_10-0" class="reference">[10]</sup><span> </span>The span of the roots actually exceed the tree's height, a factor that enables it to survive in a dry climate. Many consider the tree to be “upside-down” due to the trunk likeness to a<span> </span>taproot<span> </span>and the branches akin to finer<span> </span>capillary<span> </span>roots. The trunk is smooth and shiny<sup id="cite_ref-krugerpark.co.za_11-0" class="reference">[11]</sup><span> </span>and can range from being reddish brown to grey. The bark can feel cork-like.<sup id="cite_ref-powbab.com_7-1" class="reference">[7]</sup><span> </span>The branches are thick and wide and very stout compared to the trunk.</p> <p>During the early summer (October to December in southern hemisphere)<sup id="cite_ref-shee_12-0" class="reference">[12]</sup><span> </span>the tree bears very large, heavy, white flowers. These are 12 cm (4.7 in) across and open during the late afternoon to stay open for one night.<sup id="cite_ref-hank_3-2" class="reference">[3]</sup><sup id="cite_ref-eol.org_10-1" class="reference">[10]</sup><span> </span>The pendulous, showy flowers have a very large number of stamens. They have a sweet scent but later emit a<span> </span>carrion<span> </span>smell, especially when they turn brown and fall after 24 hours.<sup id="cite_ref-hank_3-3" class="reference">[3]</sup><sup id="cite_ref-eol.org_10-2" class="reference">[10]</sup><span> </span>Researchers have shown that they appear to be primarily pollinated by<span> </span>fruit bats<span> </span>of the subfamily<span> </span>Pteropodinae. The flowers have 5 petals that are leathery and hairy on the inside. The<span> </span>sepals<span> </span>are cup-shaped and 5-cleft. The<span> </span>stamens<span> </span>are divided into multiple<span> </span>anthers<span> </span>and<span> </span>styles<span> </span>are 7-10 rayed.</p> <p>The<span> </span>indehiscent<span> </span>fruit is large, egg-shaped capsules.<span> </span>They are filled with pulp that dries, hardens, and falls to pieces that look like chunks of powdery, dry bread.<span> </span>The seed is hard, black and kidney-shaped.</p> <h2><span class="mw-headline" id="Range">Range</span></h2> <p>The northern limit of its distribution in Africa is associated with rainfall patterns; only on the<span> </span>Atlantic<span> </span>coast and in the<span> </span>Sudan<span> </span>does its occurrence venture naturally into the<span> </span>Sahel. On the Atlantic coast, this may be due to spreading after cultivation. Its occurrence is very limited in<span> </span>Central Africa, and it is found only in the very north of<span> </span>South Africa. In<span> </span>Eastern Africa, the trees grow also in<span> </span>shrublands<span> </span>and on the coast. In<span> </span>Angola<span> </span>and<span> </span>Namibia, the baobabs grow in woodlands, and in coastal regions, in addition to savannahs. It is also found in<span> </span>Dhofar<span> </span>region of<span> </span>Oman<span> </span>and<span> </span>Yemen<span> </span>in the<span> </span>Arabian Peninsula,<span> </span>Western Asia. This tree is also found in India, particularly in the dry regions of the country,<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>and in<span> </span>Penang, Malaysia, along certain streets.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>The baobab is native to most of Africa, especially in drier, less tropical climates. It is not found in areas where sand is deep. It is sensitive to water logging and frost.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>More specifically:<span> </span>Mauritania,<span> </span>Senegal,<span> </span>Guinea,<span> </span>Sierra Leone,<span> </span>Mali,<span> </span>Burkina Faso,<span> </span>Ghana,<span> </span>Togo,<span> </span>Benin,<span> </span>Niger,<span> </span>Nigeria, n-Cameroon,<span> </span>Chad,<span> </span>Sudan,<span> </span>Congo,<span> </span>DR Congo<span> </span>(Zaire),<span> </span>Eritrea,<span> </span>Ethiopia, s-Somalia,<span> </span>Kenya,<span> </span>Tanzania,<span> </span>Zambia,<span> </span>Zimbabwe,<span> </span>Malawi,<span> </span>Mozambique,<span> </span>Angola,<span> </span>São Tomé,<span> </span>Príncipe<span> </span>isl.,<span> </span>Annobon<span> </span>isl.,<span> </span>Java<span> </span>(introduced),<span> </span>Nepal<span> </span>(introduced),<span> </span>Sri Lanka(introduced),<span> </span>Philippines<span> </span>(introduced),<span> </span>Jamaica<span> </span>(introduced),<span> </span>South Africa<span> </span>(Transvaal),<span> </span>Namibia,<span> </span>Botswana,<span> </span>Puerto Rico<span> </span>(introduced),<span> </span>Haiti<span> </span>(introduced),<span> </span>Dominican Republic(introduced),<span> </span>Venezuela<span> </span>(introduced),<span> </span>Seychelles<span> </span>(introduced),<span> </span>Madagascar<span> </span>(introduced),<span> </span>Comores<span> </span>(introduced),<span> </span>India<span> </span>(introduced), sw-Yemen,<span> </span>Oman<span> </span>(Dhofar),<span> </span>China<span> </span>(introduced),<span> </span>Guangdong<span> </span>(introduced),<span> </span>Fujian<span> </span>(introduced),<span> </span>Yunnan<span> </span>(introduced).</p> <h2><span class="mw-headline" id="Longevity">Longevity</span></h2> <p><i>Adansonia</i><span> </span>trees produce faint<span> </span>growth rings, probably annually, but they are not reliable for aging specimens, because they are difficult to count and may fade away as the wood ages.<span> </span>Radiocarbon dating<span> </span>has provided data on a few individuals of<span> </span><i>A. digitata</i>. The Panke baobab in<span> </span>Zimbabwe<span> </span>was some 2,450 years old when it died in 2011, making it the oldest<span> </span>angiosperm<span> </span>ever documented, and two other trees — Dorslandboom in<span> </span>Namibia<span> </span>and Glencoe in South Africa — were estimated to be approximately 2,000 years old.<sup id="cite_ref-18" class="reference">[18]</sup><span> </span>Another specimen known as Grootboom was dated after it died and found to be at least 1275 years old.<sup id="cite_ref-patrut_19-0" class="reference">[19]</sup><sup id="cite_ref-kew_20-0" class="reference">[20]</sup><span> </span>Greenhouse gases,<span> </span>climate change, and<span> </span>global warming<span> </span>appear to be factors reducing baobab longevity.</p> <h2><span class="mw-headline" id="Food">Food</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Baobabcowherd.jpg/250px-Baobabcowherd.jpg" width="250" height="167" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> A cowherd in<span> </span>Senegal<span> </span>harvests baobab leaves for forage in the dry season</div> </div> </div> <p>The baobab is a<span> </span>traditional food<span> </span>plant in Africa, but is little-known elsewhere. The fruit has been suggested to have the potential to improve nutrition, boost food security, foster rural development, and support sustainable land care.<sup id="cite_ref-22" class="reference">[22]</sup></p> <h3><span class="mw-headline" id="Fruit">Fruit</span></h3> <p>The African baobab fruit is usually 15–20 cm (6–8 in) long, but can be as big as 25 centimetres (9.8 in). The dry pulp is either eaten fresh or dissolved in milk or water to make a drink. In<span> </span>Sudan<span> </span>— where the tree is called<span> </span><i>tebeldi</i><span> </span>— people make<span> </span><i>tabaldi</i><span> </span>juice by soaking and dissolving the dry pulp of the fruit in water, locally known as<span> </span><i>gunguleiz</i>.</p> <h3><span class="mw-headline" id="Leaves_and_seed">Leaves and seed</span></h3> <p>Baobab leaves can be eaten as a<span> </span>relish. Young fresh leaves are cooked in a sauce and sometimes are dried and powdered. The powder is called<span> </span><i>lalo</i><span> </span>in<span> </span>Mali<span> </span>and sold in many village markets in<span> </span>Western Africa. The leaves are used in the preparation of a soup termed miyan kuka in Northern Nigeria and are rich in phytochemicals and minerals.<sup id="cite_ref-25" class="reference">[25]</sup><span> </span>Oil extracted by pounding the seeds can be used for<span> </span>cooking<span> </span>but this is not widespread.</p> <p>Baobab leaves are sometimes used as forage for ruminants in dry season. The oilmeal, which is a byproduct of oil extraction, can also be used as animal feed.<sup id="cite_ref-feedipedia_27-0" class="reference">[27]</sup><span> </span>In times of drought, elephants consume the juicy wood beneath the bark of the baobab.</p> <h3><span class="mw-headline" id="For_export">For export</span></h3> <p>In 2008, the<span> </span>European Union<span> </span>approved the use and consumption of baobab fruit. It is commonly used as an ingredient in<span> </span>smoothies<span> </span>and<span> </span>cereal bars.<sup id="cite_ref-28" class="reference">[28]</sup><span> </span>In 2009, the<span> </span>United States Food and Drug Administration<span> </span>(US FDA) granted<span> </span>generally recognized as safe<span> </span>(GRAS) status to baobab dried fruit pulp as a food ingredient.</p> <h2><span class="mw-headline" id="Variation_and_dispersal">Variation and dispersal</span></h2> <p>In Africa, the different populations of baobabs have revealed significant genetic differences. It has consequently been suggested that the taxon contains more than one species. The shape of their fruit especially, varies considerably from region to region.</p> <p>Baobab seed withstand drying and remain viable over long periods, as it has a hard seed coat. It can potentially be dispersed over long distances, and its germination potential is improved when it has passed through the digestive tract of an animal. Animals like<span> </span>elephants,<span> </span>black rhinos<span> </span>and<span> </span>eland<span> </span>can potentially convey the seeds over long distances.<span> </span>Baboons<span> </span>likewise spread the seeds in their dung, but over shorter distances.</p> <p>Pollination in the baobab is achieved primarily by<span> </span>fruit bats, but<span> </span>bush babies<span> </span>and several kinds of insect also assist. Some aspects of the baobab's reproductive biology are not yet understood. It is still speculated whether fertile baobab seeds can result from pollination by the tree's own pollen. It would appear as if pollen from another tree is required for fertile seed, as isolated trees do form seed, only to abort them at a late stage. The existence of some very isolated trees, may then be due to their<span> </span>self-incompatibility<span> </span>and inability to reproduce.</p> <p>Arab traders introduced it to northwestern<span> </span>Madagascar. There they were often planted at the center of villages, and sometimes outlived them.</p> <h2><span class="mw-headline" id="Legends_and_myths">Legends and myths</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/The_baobab%2C_Mahajanga.jpg/250px-The_baobab%2C_Mahajanga.jpg" width="250" height="141" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> The baobab in<span> </span>Mahajanga, Madagascar, had a circumference of 21 metres by 2013. It became the symbol of the city, and was formerly a place for executions and important meetings. According to<span> </span>animistbelief the ancestors are pleased and bless your travels if you circle it seven times.</div> </div> </div> <p>Along the<span> </span>Zambezi, the tribes believe that baobabs were upright and too proud. The gods became angry and uprooted them and threw them back into the ground upside-down. Evil spirits now cause bad luck to anyone that picks up the sweet white flowers. More specifically, a lion will kill them.</p> <p>In contrast, some people<span> </span>think that if one drinks from water in which baobab seeds have soaked, you will be safe from crocodile attacks.</p> <p>In<span> </span>Zambia, one baobab is said to be haunted by a ghostly<span> </span>python. A long time ago, the python lived in the hollow trunk and was worshipped by the natives. A white hunter shot him down, and led to bad consequences. Some nights, the natives still hear the hissing of the snake.</p> <p>In<span> </span>Kafue National Park, one of the largest baobabs is known as “Kondanamwali” or the “tree that eats maidens.” The tree fell in love with four beautiful maidens. When they reached puberty, they made the tree jealous by finding husbands. So, one night, during a thunderstorm, the tree opened its trunk and took the maidens inside. A rest house has been built in the branches of the tree. On stormy nights, the crying of the imprisoned maidens can still be heard.</p> <p>Along the<span> </span>Limpopo River, it is thought that when a young boy is bathed in the water used to soak baobab bark, he will grow up into a big man.</p> <p>Some people believe that women living in<span> </span>kraals<span> </span>where baobabs are plenty will have more children. This is scientifically plausible as those women will have better access to the tree's vitamin-rich leaves and fruits to complement a vitamin-deficient diet.</p> <p>The African bushman legend states that Thora, the god, took a dislike to the baobab growing in his garden. Therefore, he threw it over the wall of Paradise onto the Earth below. The tree landed upside down and continued to grow.</p> <p>In the video game Archeage, baobab fruits sell for 9 silver each, making them a valuable resource to farm and gather, especially in their favorite arid climate.</p> <p>The tree also plays a role in<span> </span>Antoine De Saint-Exupéry’s fictional children’s book,<span> </span>The Little Prince. In the story, baobabs are described as dangerous plants that must be weeded out from the good plants, less they overcome a small planet and even break it to pieces.</p> <h2><span class="mw-headline" id="Conservation_status_and_threats">Conservation status and threats</span></h2> <p>As of April 2015 baobabs are not yet classified by the<span> </span>IUCN's Red List criteria, but they are a part of the “Catalogue of Life.”<sup id="cite_ref-catalogueoflife.org_17-1" class="reference">[17]</sup><span> </span>The baobab is a protected tree in<span> </span>South Africa.<sup id="cite_ref-dwaf_33-0" class="reference">[33]</sup><span> </span>In the<span> </span>Sahel, the effects of drought,<span> </span>desertification<span> </span>and over-use of the fruit have been cited as causes for concern.<sup id="cite_ref-osman_34-0" class="reference">[34]</sup></p> <h2><span class="mw-headline" id="Prominent_specimens">Prominent specimens</span></h2> <p>A number of individual baobab trees attract sightseers due to either their age, size, specific history or isolated occurrence.</p> <p>Around<span> </span>Gweta, Botswana, some have been declared national monuments. Green's Baobab, 27 km south of Gweta was inscribed by the 19th-century hunters and traders<span> </span>Frederick Thomas Green<span> </span>and Hendrik Matthys van Zyl besides other ruthless characters. About 11 km south of Green's Baobab is the turn-off to the multi-stemmed Chapman's Baobab, also known as Seven Sisters, or Xaugam.<sup id="cite_ref-35" class="reference">[note 1]</sup><span> </span>It was named for<span> </span>Chapman, but is also taken to be a camping site of<span> </span>Livingstone<span> </span>and<span> </span>Selous. It had a circumference of 25 m before its constituent trunks collapsed outward in 2016. It is not confirmed dead, however.<sup id="cite_ref-afrgeo_36-0" class="reference">[35]</sup><span> </span>The tree was historically used as a navigation beacon and as a post office by passing explorers, traders and travellers, many of whom left inscriptions on its trunk.</p> <p>Baines' Baobabs grow on a tiny islet in Kudiakam Pan, Botswana. The seven trees are named for<span> </span>Thomas Baines<span> </span>who painted them in May 1862. The fallen giant of Baines' day is still sprouting leaves (as of 2004), and a younger generation of trees are in evidence. The islet is accessible in winter when the pan is dry.<sup id="cite_ref-wats_37-0" class="reference">[36]</sup></p> <p>The Ombalantu baobab in Namibia has a hollow trunk that can accommodate some 35 people. At times it has served as a chapel, post office, house, and a hiding site. Some large specimens have been transplanted to new sites, as was the one at Cresta Mowana lodge in<span> </span>Kasane.<sup id="cite_ref-ash_38-0" class="reference">[37]</sup></p> <p>At Saakpuli (also Sakpele) in northern<span> </span>Ghana<span> </span>the site of a 19th-century slave transit camp is marked by a stand of large baobabs, to which slaves were chained.<sup id="cite_ref-bri_39-0" class="reference">[38]</sup><span> </span>The chains were wrapped around their trunks or around the roots. Similarly, two trees at<span> </span>Salaga<span> </span>in central Ghana are reminders of the slave trade. One, located at the former slave market at the center of town, was replanted at the site of the original to which slaves were shackled. A second larger tree marks the slave cemetery, where bodies of dead slaves were dumped.</p> <p>Inside the<span> </span>Golkonda<span> </span>fort in<span> </span>Hyderabad, India is a baobab tree estimated to be 430 years old and the largest baobab outside of Africa.</p> <h2><strong>How to Sprout Baobab Seeds</strong></h2> <p>Germinating Baobab Seeds Breaking Dormancy: Baobab seeds are dormant in the soil sometimes for years until they germinate. So we use some techniques to increase the germination rate. Soak the seeds in almost boiling water (80 - 90 ° C) for 6 minutes, so the germination rate increases by up to 80%. Sand a small area of ​​the seeds until the first layer begins to lighten, then soak the seeds for 48 hours, changing the water after the first 24 hours. Sowing: You can sow in pots, seedling bags, sowing or flower beds. It is important to remember that it is necessary to sow between 8 and 10cm, the seedlings of Baobá have very demanding root and grow vigorously it needs space, so choose immediately what you want to do with the specimen; if you are going to make a bonsai, for example, plant in shallow pots and in the third month do the first pruning of roots. If you want a beautiful tree, choose a place with plenty of space and not on rocks to prevent it from falling in the future.</p> <h2><strong>Cultivation:</strong></h2> <p>Baobab does not require much in terms of soil. In this case the more drained the better. The excess of organic matter in the soil can cause the accumulation of water that can cause the roots to decay and the fungi propagation. It tolerates stony or sandy soils.</p>

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