5/ 5

<h2 class=""><strong>Thai Holy Basil Seeds (Ocimum tenuiflorum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 0,036g (100), 1g (2800) seeds.</strong></span></h2> <p>This kind of Basil has a spicy, peppery, clove-like taste, may be the basil Thai people love most and is at least used in all street kitchens and restaurants in the country.</p> <p>Ocimum tenuiflorum, also known as Ocimum sanctum, holy basil, or tulasi or tulsi (also sometimes spelled thulasi), is an aromatic plant in the family Lamiaceae which is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.[2][3] It is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems and simple phyllotaxic green or purple leaves that are strongly scented.</p> <p>&nbsp;</p> <p>Leaves have petioles and are ovate, up to 5 cm (2.0 in) long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls.[3] The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulasi) and purple-leaved (Krishna tulasi).[4]</p> <p>&nbsp;</p> <p>Tulasi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across the Indian subcontinent as a medicinal plant and a herbal tea, commonly used in Ayurveda, and has an important role within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves. This plant is revered as an elixir of life.</p> <p>&nbsp;</p> <p>The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai: กะเพรา kaphrao);[2] it is not to be confused with Thai basil, which is a variety of Ocimum basilicum.</p> <p>&nbsp;</p> <p><strong>Genetics</strong></p> <p>DNA barcodes of various biogeographical isolates of Tulsi from the Indian subcontinent are now available. In a large-scale phylogeographical study of this species conducted using chloroplast genome sequences, a group of researchers from Central University of Punjab, Bathinda, have found that this plant originates from North Central India.[5][6] The discovery might suggest the evolution of Tulsi is related with the cultural migratory patterns in the Indian subcontinent.</p> <p>&nbsp;</p> <p><strong>Uses</strong></p> <p><strong>In Hinduism</strong></p> <p>Tulsi leaves are an essential part in the worship of Vishnu and his avatars, including Krishna and Ram, and other male Vaishnava deities such as Hanuman, Balarama, Garuda and many others. Tulsi is a sacred plant for Hindus and is worshipped as the avatar of Lakshmi.[7] It is believed that water mixed with the petals given to the dying raises their departing souls to heaven.[8] Tulsi, which is Sanskrit for "the incomparable one", is most often regarded as a consort of Krishna in the form of Lakshmi.[9][10] According to the Brahma Vaivarta Purana, tulsi is an expression of Sita.[11][full citation needed] There are two types of tulsi worshipped in Hinduism: "Rama tulsi" has light green leaves and is larger in size; "Shyama tulsi" has dark green leaves and is important for the worship of Hanuman.[12] Many Hindus have tulasi plants growing in front of or near their home, often in special pots. Traditionally, tulsi is planted in the centre of the central courtyard of Hindu houses. It is also frequently grown next to Hanuman temples, especially in Varanasi.[13][full citation needed]</p> <p>&nbsp;</p> <p>According to Vaishnavas, it is believed in Puranas that during Samudra Manthana, when the gods win the ocean-churning against the asuras, Dhanvantari comes up from the ocean with Amrit in hand for the gods. Dhanvantari, the divine healer, sheds happy tears, and when the first drop falls in the Amrit, it forms tulasi. In the ceremony of Tulsi Vivaha, tulsi is ceremonially married to Krishna annually on the eleventh day of the waxing moon or twelfth of the month of Kartik in the lunar calendar. This day also marks the end of the four-month Chaturmas, which is considered inauspicious for weddings and other rituals, so the day inaugurates the annual marriage season in India. The ritual lighting of lamps each evening during Kartik includes the worship of the tulsi plant, which is held to be auspicious for the home. Vaishnavas especially follow the daily worship of tulsi during Kartik.[14] In another legend, Tulsi was a pious woman who sought a boon to marry Vishnu. Lakshmi, Vishnu's consort, cursed her to become a plant in earth. However, Vishnu appeased her by giving her a boon that she would grace him when he appears in the form of Shaligrama in temples.[15]</p> <p>&nbsp;</p> <p>Vaishnavas traditionally use Hindu prayer beads made from tulsi stems or roots, which are an important symbol of initiation. Tulsi rosaries are considered to be auspicious for the wearer, and believed to put them under the protection of Hanuman. They have such a strong association with Vaishnavas, that followers of Hanuman are known as "those who bear the tulsi round the neck".</p> <p>&nbsp;</p> <p><strong>Ayurveda</strong></p> <p>Tulasi (Sanskrit:-Surasa) has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned in the Charaka Samhita,[16] an ancient Ayurvedic text. Tulsi is considered to be an adaptogen,[17] balancing different processes in the body, and helpful for adapting to stress.[18] Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of "elixir of life" and believed to promote longevity.</p> <p>&nbsp;</p> <p>Tulasi extracts are used in ayurvedic remedies for a variety of ailments. Traditionally, tulasi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics.</p> <p>&nbsp;</p> <p><strong>Thai cuisine</strong></p> <p>The leaves of holy basil, known as kaphrao in the Thai language (Thai: กะเพรา), are commonly used in Thai cuisine. Kaphrao should not be confused with horapha (Thai: โหระพา), which is normally known as Thai basil, or with Thai lemon basil (maenglak; Thai: แมงลัก).</p> <p>The best-known dish made with this herb is phat kaphrao (Thai: ผัดกะเพรา) — a stir-fry of Thai holy basil with meats, seafood or, as in khao phat kraphao, with rice.</p> <p>&nbsp;</p> <p><strong>Insect repellent</strong></p> <p>For centuries, the dried leaves have been mixed with stored grains to repel insects.[24] In Sri Lanka this plant is used as a mosquito repellent. Sinhala: Maduruthalaa</p> <p>&nbsp;</p> <p><strong>Pharmacological study</strong></p> <p>Some of the main chemical constituents of tulsi are: oleanolic acid, ursolic acid, rosmarinic acid, eugenol, carvacrol, linalool, β-caryophyllene (about 8%), β-elemene (c.11.0%), and germacrene D (about 2%).</p> <p>Isolated O. sanctum extracts have some antibacterial activity against E. coli, S. aureus and P. aeruginosa.</p> <p>&nbsp;</p> <p><strong>Genome sequence</strong></p> <p>The genome of Tulsi plant has been sequenced and the draft genome has been published independently by research teams from CSIR-Central Institute of Medicinal and Aromatic Plants at Lucknow and National Centre for Biological Sciences at Bengaluru. The genome size was estimated to be 612 mega bases and results from the sequencing project show that certain metabolite-biosynthesis genes such as genes for biosynthesis of Anthocyanin in Krishna Tulsi variety, Ursolic acid and Eugenol in Rama Tulsi variety were expressed in large quantities. These metabolites were shown to have anti-cancerous properties as well. It was further commented that these metabolites could be utilized as anti-cancerous drugs.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 38 (100 S)

5/ 5

<h2><span style="text-decoration:underline;color:#000000;"><em><strong>Giant Kumquats or cumquats Seeds - exotic tropical fruit</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h3> <p><strong><span style="font-size:10pt;">This is a gigantic kumquat, which is more than three times bigger than ordinary kumquat.</span></strong></p> <p><span style="font-size:10pt;">Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but it is much smaller and ovular, being approximately the size and shape of an olive. The English name "kumquat" derives from the Cantonese pronunciation gam1 gwat1 (given in Jyutping romanization).</span></p> <p><span style="font-size:10pt;">They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 meters (8 to 15 ft) tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers white, similar to other citrus flowers, borne singly or clustered in the leaf-axils. Depending on size, the kumquat tree can produce hundreds or even thousands of fruits each year.[1] The tree can be hydrophytic, with the fruit often found floating on water near shore during the ripe season.[citation needed]</span></p> <div><span style="font-size:10pt;">The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in Japan, Taiwan, the Philippines, and southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.</span></div> <div><span style="font-size:10pt;">Classification</span></div> <div><span style="font-size:10pt;">Carl Peter Thunberg originally classified the kumquats as Citrus japonica in his 1784 book Flora Japonica. In 1915, Walter T. Swingle reclassified them in a segregate genus, Fortunella, named in honor of Robert Fortune. Seven species of Fortunella have generally been recognized—F. japonica, F. margarita, F. crassifolia, F. hindsii, F. obovata and F. polyandra, as well as the recently described F. bawangica . The Flora of China returns the kumquat to Citrus and combines the species into the single species as Citrus japonica.[2]</span></div> <div><span style="font-size:10pt;">Varieties :</span></div> <div><span style="font-size:10pt;">Round kumquat</span></div> <div><span style="font-size:10pt;">The round kumquat (also Marumi kumquat or Morgani kumquat) is an evergreen tree, producing edible golden-yellow colored fruit. The fruit is small and usually round but can be oval shaped. The peel has a sweet flavor but the fruit has a sour center. The fruit can be eaten cooked but is mainly used to make marmalade and jelly. It is grown as an ornamental plant and can be used in bonsai. This plant symbolizes good luck in China and other Asian countries, where it is sometimes given as a gift during the Lunar New Year. It's more commonly cultivated than most other kumquats as it is cold tolerant. It can be kept as a houseplant.</span></div> <div><span style="font-size:10pt;">When the kumquats are divided into multiple species the name Fortunella japonica (Citrus japonica) is retained by this group.</span></div> <div><span style="font-size:10pt;">Oval kumquat</span></div> <div><span style="font-size:10pt;">Fortunella margarita, also known as the oval kumquat or the Nagami kumquat, is a close relative to Citrus species. It is a small evergreen tree, that can reach more than 12 ft (4 m) high and 9 ft (3 m) large. It is native to southeastern Asia, and more precisely to China. The oval kumquat has very fragrant citrus-like white flowers, and small edible oval orange fruits. The oval kumquat is an ornamental little tree, with showy foliage, flowers and fruits. It is also fairly frost-hardy, and will withstand negative temperatures such as 14 °F (-10 °C), and even a little lower for very brief periods. It can be grown in USDA hardiness zones 9 and warmer, but can also be tried in sheltered places, in USDA hardiness zone 8. Unlike most citrus species, the oval kumquat has a shorter growth period, and goes into dormancy fairly earlier in autumn. This partly explains its better frost hardiness.</span></div> <div><span style="font-size:10pt;">Characteristics</span></div> <div><span style="font-size:10pt;">The evergreen leaves of oval kumquats are deep-green and relatively small. They can reach up to 3 in (7 cm) long and 1.5 in (3.5 cm) wide. The white flowers of the oval kumquat are similar to the citrus flowers. They are strongly perfumed, and they appear relatively late in the growing season, generally late spring.</span></div> <div><span style="font-size:10pt;">The oval kumquat is a fruit that looks like any citrus fruit, with an orange rind. The fruits are oblong, up to 2 in (5 cm) long. Unlike the common citrus, which have a rind which is inedible raw, oval kumquats have an edible sweet rind. The flesh, however, is not as sweet as the rind, and the juice is quite acidic and sour, with a lemon-like flavor. This fruit is generally eaten fresh, with its rind. It can also be processed into preserves, jams, and other products.</span></div> <div><span style="font-size:10pt;">Cultivation</span></div> <div><span style="font-size:10pt;">The oval kumquat needs a well-drained and fertile ground. It dislikes alkaline soils. The oval kumquat is susceptible to common citrus pests and diseases.</span></div> <div><span style="font-size:10pt;">Jiangsu kumquat</span></div> <div><span style="font-size:10pt;">The Jiangsu kumquat or Fukushu kumquat bears edible fruit that can be eaten raw. The fruit can be made into jelly and marmalade. The fruit can be round or bell shaped; it is bright orange when fully ripe. It may also be distinguished from other kumquats by its round leaves that make this species unique within the genus. It is grown for its edible fruit and as an ornamental plant. It cannot withstand frost.</span></div> <div><span style="font-size:10pt;">When the kumquats are divided into multiple species the name Fortunella obovata (Citrus obovata) is used for this group.</span></div> <div><span style="font-size:10pt;">Cultivation and uses</span></div> <div><span style="font-size:10pt;">Kumquats are cultivated in China, South Korea, North Korea, Taiwan, Southeast Asia, Japan, the Middle East, Europe (notably Corfu, Greece), southern Pakistan, and the southern United States (notably Florida, Louisiana, Alabama) and California.</span></div> <div><span style="font-size:10pt;">They are much hardier than other citrus plants such as oranges. The 'Nagami' kumquat requires a hot summer, ranging from 25 °C to 38 °C (77 °F to 100 °F), but can withstand frost down to about −10 °C (14 °F) without injury. They grow in the tea hills of Hunan, China, where the climate is too cold for other citrus fruits, even the Mikan (also known as the Satsuma) orange. The trees differ also from other citrus species in that they enter into a period of winter dormancy so profound that they will remain in it through several weeks of subsequent warm weather without putting out new shoots or blossoms. Despite their ability to survive low temperatures, kumquat trees grow better and produce larger and sweeter fruits in warmer regions.</span></div> <div><span style="font-size:10pt;">Uses</span></div> <div><span style="font-size:10pt;">Kumquats are often eaten raw. As the rind is sweet and the juicy center is sour, the raw fruit is usually consumed either whole—to savor the contrast—or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage and has just shed the last tint of green.</span></div> <div><span style="font-size:10pt;">Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.</span></div> <div><span style="font-size:10pt;">The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in color, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats.[citation needed] A jar of such preserved kumquats can last several years and still keep its flavor.[citation needed]</span></div> <div><span style="font-size:10pt;">In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.</span></div> <div><span style="font-size:10pt;">In Vietnam, kumquat bonsai trees (round kumquat plant) are used as a decoration for the Tết (Lunar New Year) holiday. Kumquat fruits are also boiled or dried to make a candied snack called mứt quất.</span></div> <div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">                                      all year round                                    </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">0.5-1 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">min. 20° C.</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Until it Germinates 7days - 2 Months</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;font-size:10pt;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;font-size:10pt;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;font-size:10pt;">Seeds Gallery 05.11.2012.</span></p> </td> </tr></tbody></table></div> </div> </div>

V 50 G

5/ 5

<h2><strong><em><span style="text-decoration:underline;">Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue."[1] The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, this plant grows to about 5 feet in height and 3 feet in diameter.</p> <p>The plant is easy to grow from seed in a well drained soil, which should be allowed to dry between watering.</p> <p> </p> <p><strong>Culture</strong></p> <p>Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, "mampuritu" and pápaloquelite. Despite the name "Bolivian coriander", this plant is not botanically related to Coriandrum sativum.</p> <p> </p> <p>This plant is known in Mexico as pápaloquelite, commonly accompanying the famous Mexican tacos. Not all Mexicans enjoy its taste, but some find that it improves the flavor of tacos and typical Mexican salsas and soups.</p> <p> </p> <p>In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta.</p> <p>Papalo was used in the Azteca era, but never as medicine, only as food.[citation needed]</p> <p>One study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion.</p> <p> </p> <table style="width:551px;" border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <p align="center"><strong><span style="color:#008000;">Sowing Instructions</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Propagation:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Seeds</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Pretreat:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">0</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Stratification:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">0</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Time:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">all year round</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Depth:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Sowing Mix:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Germination temperature:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">20-25°C</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Location:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">bright + keep constantly moist not wet</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Germination Time:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">1 - 8 weeks</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p align="center"><strong><span style="color:#008000;">Watering:</span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><strong><span style="color:#008000;">Water regularly during the growing season</span></strong></p> </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> <p><strong><span style="color:#008000;"> </span></strong></p> </td> <td valign="top" width="74%"> <p align="center"><br /><strong><span style="color:#008000;"> <em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></strong></p> </td> </tr></tbody></table>

MHS 80

5/ 5

<h2 class=""><strong>Angled luffa, Ridged luffa Seeds (Luffa acutangula)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Luffa acutangula is commercially grown for its unripe fruits as a vegetable. Mature fruits are used as natural cleaning sponges. Its fruit slightly resembles a cucumber or zucchini with ridges. It ranges from central and eastern Asia to southeastern Asia. It is also grown as a houseplant in places with colder climates.</p> <p><strong>Uses</strong></p> <p>The young fruit of some cultivars are used as cooked vegetables or pickled or eaten raw, and the shoots and flowers are sometimes also used.[6] Like Luffa aegyptica, the mature fruits are harvested when dry and processed to remove all but the fruit fiber, which can then be used as a sponge or as fibre for making hats.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 20 (5 S)

5/ 5

<h2><span style="text-decoration: underline;"><strong><em>Lemon basil or Hoary basil Seeds (Ocimum americanum)</em></strong></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 30 or 200 seeds.</strong></span></h3> <p>The herb is grown primarily in northeastern Africa and southern Asia for its strong fragrant lemon scent, and is used in cooking.</p> <p>Lemon basil stems can grow to 20–40 cm tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower with slightly serrated edges. Seeds form on the plant after flowering and dry on the plant.</p> <p>Lemon basil is a popular herb in Arabic, Indonesian, Lao, Malay, Persian and Thai cuisine.</p> <p>&nbsp;</p> <p><strong>Culinary uses</strong></p> <p>In Malaysia, lemon basil is used in rice dishes such as Nasi ulam. In Laos, lemon basil is used extensively in Lao curries, stews, and stir-fried dishes as it is the most commonly used type of basil in Laos.[4] Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.</p> <p>&nbsp;</p> <p>Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai: แมงลัก), is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called 'sangig', particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, assortment of local greens and vegetable based soup.The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts.It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles type.</p> <p>&nbsp;</p> <p><strong>Cultivation</strong></p> <p>Lemon basil requires the same care as other basil varieties. It is a tropical plant, that should be in a spot receiving at least six hours of direct sunlight a day. It is actually quite hardy and can sometimes grow continuously given only water, but the flavor will be at risk if not given any fertilizer, chemical or organic. It can really grow in a matter of weeks. It should be watered whenever the topmost part of the soil is dry. At this time, the plant will wilt, but will be back to normal once watered.</p> <p>&nbsp;</p> <p>Basil should never reach flowering during the harvesting periods. If given a chance to flower, its flavor will be sacrificed and the leaves become smaller, dry and leathery. Once the flower clusters form, they should be removed so the plant will continue its vegetative growth. It is, however, a good idea for it to be left to flower and set seeds that will be collected during fall, because the cold winter frosts will kill the basil plant anyway. Harvesting the seeds two weeks before the last frost, and sowing them indoors in the spring will provide next year's harvest.</p> <p>&nbsp;</p> <p>Harvesting once a week for each plant will make it bushy due to the side shoots that will develop. The plant should never be completely defoliated. Propagation is achieved by sowing seeds and from stem cuttings. Seedlings will reach six inches in 3–4 weeks and should be harvested at this time to let them branch out. Stem cuttings will gain roots after they have a week of being soaked in water. The setup is simply a Mason jar filled with water and a square of mesh with holes large enough to hold the plant in place while the roots grow. As many cuttings as the gardener wishes can be planted, preferably the most vigorous stems that can be found because they will root faster. The water should be changed every few days. After 2–3 weeks, the roots will be long enough for the cuttings to be transplanted into pots or planted in their permanent position to keep in the garden.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 73 (30 S)

5/ 5

<h2><strong>Aji Amarillo - Peruvian Chili Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Aji Amarillo, also known as asaji escabeche or Peruvian chiles, are important to Peruvian cuisine for their use as a condiment (when mixed with red onion and cilantro).</p> <p>30,000-50,000 Scovilles. Since “Amarillo” is the Spanish word for yellow, and “Ají” is the term for chile in South America, this pepper is also appropriately known as the “yellow chile.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chile in that country.</p> <p>The chili plant is tall and needs staking as the pods weigh the branches down once it pods up. All our Aji Amarillo chili plants are in pots and grow to over 1.5m tall.&nbsp; A great producer of around 15 cm long and about 2.5cm wide pods. The pods start odd green and go to an amazing orange color.</p> <p>It may be said that is it possibly the most important ingredient in Peruvian cooking.</p> <p>Like other chiles from this area, the Amarillo has a fruity, berry-like flavor. It is medium in heat level, but it does not leave your mouth burning. It is also great as a condiment.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 29 (10 S)

5/ 5

<h2><strong>GIANT KIWIFRUIT SEEDS</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;"><strong>Gigant fruits which have a weight of 170 grams.</strong></span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">Once known as Chinese gooseberry in Europe, the kiwi first came to the United States in the early 1900s. Fuzzy, brown and oblong, the kiwi does not require peeling before eating. The kiwi plant has a life expectancy of 50 years. If you live within USDA hardiness zone seven through nine, you can grow a kiwi plant from the seeds of a kiwi fruit. But keep in mind, you must plant more than one kiwi plant, spaced 10 feet apart, in order for the plants to produce kiwi fruits in three to four years</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">Health Benefits of Kiwi Fruit</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">1. Prevents asthma and other respiratory diseases</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">2. Fights cardiovascular diseases</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">3. Anti cancer</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">4. Digestive health</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">5. Protects your eyes</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">6. Manage blood pressure</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">7. Good for skin</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">8. Boosts immunity</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">9. Fights male impotency</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">10. Supports healthy birth</span></p> <h2><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;"><strong>How to Grow:</strong></span></h2> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">1. Lay the seeds on a paper towel to dry out. Place the seeds in an area where they will remain undisturbed for two days.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">2. Fill a plastic baggie with perlite. Add the dried kiwi seeds to the perlite, seal the baggie and place it in the refrigerator for a minimum of four months.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">3. Fill a 6-inch pot with sterilized potting soil. Remove the kiwi seeds from the refrigerator and plant them in the potting soil at a depth of 1/8 of an inch.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">4. Moisten the soil with a spray bottle of water and cover the pot with a piece of saran wrap, secured with a rubber band. Place the pot in a warm area while the kiwi seeds germinate.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">5. Remove the plastic wrap once the kiwi seeds begin to sprout, and continue spraying the kiwi seeds with water to keep the soil moist. Place the pot in an area that receives direct sunlight for at least six hours per day.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">6. Transplant the kiwi seedlings outdoors, in the spring, in well-drained soil that has a pH between 5.5 to 7.0. Test the soil to determine the acidity before planting, using a soil pH testing kit. If necessary, amend the soil with lime raise the pH and peat moss to lower it.</span></p> <p><span style="color:#000000;font-family:'book antiqua', palatino, serif;font-size:13pt;">7. Water the kiwi plants at a rate of 1-inch of water per week for the first year, using a soaker hose. Fertilize the kiwi with a 10-10-10 fertilizer according to label instructions.</span></p> <div> <table border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>about 2-3 months in a moist substrate at 2-5 ° C refrigerator</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round&gt; Autumn / Winter preferred</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>10-15 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>3-12 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"></td> <td valign="top"> <p><span><em>Copyright © 2012 Seeds Gallery </em></span><em>All Rights Reserved.</em></p> </td> </tr></tbody></table></div>

V 28 G

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Asian chives, Chinese chives Seed (Allium tuberosum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 (0,2 g) seeds.</strong></span></h2> <p>Allium tuberosum (garlic chives, oriental garlic, Asian chives, Chinese chives, Chinese leek[4]) is an Asian species of onion native to the Himalayas (Nepal, Bhutan, India) and to the Chinese Province of Shanxi. It is cultivated in many places and naturalized in scattered locations around the world.</p> <h3><strong>Description</strong></h3> <p>Allium tuberosum is a perennial bulbous plant with a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas (USDA Zones 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA Zones 7 to 4b), leaves and stalks will completely die back to the ground, and re-sprout from roots or rhizomes in the spring. The elongated bulb is small (about 10 mm diameter), tough and fibrous, originating from the stout rhizome.</p> <h3><strong>Taxonomy</strong></h3> <p>Originally described by Johan Peter Rottler, the species name was validly published by Curt Polycarp Joachim Sprengel in 1825.[2] Allium tuberosum is classified within Allium in subgenus Butomissa (Salisb.) N. Friesen, section Butomissa (Salisb.) Kamelin, a very small group consisting of only A. tuberosum and A. ramosum L.,[10][11] which have been variously regarded as either one or two genetic entities.</p> <h3><span style="color: #000000;"><strong>Distribution and habitat</strong></span></h3> <p>Originating in the Siberian–Mongolian–North Chinese steppes,[10] but widely cultivated and naturalized. Allium tuberosum is currently reported to be found growing wild in scattered locations in the United States. (Illinois, Michigan, Ohio, Nebraska, Alabama, Iowa, Arkansas, Nebraska and Wisconsin)  However, it is believed to be more widespread in North America because of the availability of seeds and seedlings of this species as an exotic herb and because of its high aggressiveness. This species is also widespread across much of mainland Europe[16] and invasive in other areas of the world.</p> <h3><strong>Ecology</strong></h3> <p>A late summer to autumnal blooming plant,[4] Allium tuberosum is one of several Allium species known as wild onion and/or wild garlic that in various parts of the world, such as Australia, are listed as noxious weeds[13] or as invasive "serious high impact environmental and / or agricultural weeds that spread rapidly and often create monocultures".</p> <h3><strong>Cultivation</strong></h3> <p>Often grown as an ornamental plant in gardens, several cultivars are available. A. tuberosum is distinctive by blooming later than most native or naturalised species of Allium.[14] It is hardy (USDA) to zones 4–10.</p> <p>A number of varieties have been developed for either improved leaf (e.g. 'Shiva') or flower stem (e.g. 'Nien Hua') production.[18] While the emphasis in Asia the emphasis has been primarily culinary, in North America the interest has been more as an ornamental.[19] 'Monstrosum' is a giant ornamental cultivar.</p> <h3><strong>Uses</strong></h3> <p>Uses have included ornamental plants, including cut and dried flowers, culinary herb, and traditional medicine. Garlic chives have been widely cultivated for centuries for its culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as a flavouring. Another form is "blanched" by regrowing after cutting undercover to produce white-yellow leaves and a subtler flavor.</p> <p>In East Asia (as Nira, Japanese 韮, or "green nira grass") and Central Asia (as Djusai) A. tuberosum is used for both garlic and sweet flavours, in soups and salads and traditional Japanese and Chinese dishes. Chinese names for A. tuberosum (韭菜) vary depending on the plant part as well as between Mandarin Chinese and Cantonese, as well as varying romanizations.[12][21] For instance the green leaves are Jiu cai, the flower stem Jiu cai hua and blanched leaves Jiu huang in Mandarin, but Gau tsoi (Kow choi), Gau tsoi fa and Gau wong in Cantonese respectively.[23] Other renderings include cuchay, kucai, kuchay, or kutsay.</p> <p>The leaves are used as a flavoring in a similar way to chives, scallions or garlic and are included as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. Garlic chives are widely used in Korean cuisine, where it is known as buchu ( Korean 부추), most notably in dishes such as buchukimchi (부추김치, garlic chive kimchi), buchujeon (부추전, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams).[24] A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions; such a pancake is called a jiucai bing (韭菜饼) or jiucai you bing (韭菜油饼). Garlic chives are also one of the main ingredients used with Yi mein (E-Fu) dishes.[25] In Nepal, cooks fry a curried vegetable dish of potatoes and A. tuberosum known as dunduko sag.[26] In Vietnam, the leaves of garlic chives (Hẹ) are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.[27] In Manipur and other northeastern states of India, it is grown and used as a substitute to garlic and onion in cooking and is known as maroi nakupi.</p> <h3><strong>Seed Propagation </strong></h3> <p>Seed - sow spring in a cold frame. The seed has a fairly short viability and should not be used when more than 1 year old[206]. Prick out the seedlings into individual pots when they are large enough to handle - if you want to produce clumps more quickly then put three plants in each pot. Plant out in late summer if the plants have developed sufficiently, otherwise plant them out the following spring. Division in early spring. Very easy, the plants divide successfully at almost any time of the year. The divisions can be planted straight out into their permanent positions if required.</p>

MHS 67 (50 S)

5/ 5

<h2><strong>MARMANDE Beefsteak Tomato Seeds</strong></h2> <h2 class=""><strong><span style="color: #ff0000;">Price for Package of 10 seeds.</span></strong></h2> <p>Popular old French variety. Tomato Marmande is a large 500g are produced even in cool weather, juicy beefsteak tomato with a rich sweet flavour that is so enjoyed in Europe. Distinguished by its irregular cushion shape and touch of pink on the shoulders, it is ideal for adding to salads or cooking. This semi-bush variety is easy to grow either in the greenhouse or outdoors, and requires minimal training. Height: 150cm (59"). Spread: 50cm (20").</p> <p>70 days</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 81 (10 s)

5/ 5

<h2><strong>Tomato Seeds Roma Nano</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Semi-Bush. Tomato 'Roma Nano' is a traditional plum tomato producing juicy, fleshy fruits with very few seeds, making them ideal for pastes, soups, sauces, and sun drying. This semi-bush variety can be grown in the greenhouse but will have a richer, fuller flavor if grown outdoors. Grown as a semi-bush variety, it is easy to grow with minimal training and no side shooting. Height: 150cm (59"). Spread: 50cm (20").</p> <p>Companion planting: Try growing tomatoes with French marigolds to deter whitefly, and basil, chives or mint to deter aphids and other pests.</p>

VT 126 (10 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span>CLERY Aardbeienzaden</span></h2> <h2><span style="color: #ff0000;"><strong>Prijs per verpakking van 100 (0,06 g) zaden.</strong></span></h2> <p><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="auto" data-phrase-index="2" jsdata="uqLsIf;_;$508"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Zeer vroege variëteit, geschikt voor Europese continentale klimaten, vertoont een uitstekende combinatie van productieve, commerciële en smaakkenmerken.</span></span><span> </span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="auto" data-phrase-index="3" jsdata="uqLsIf;_;$509"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Gekenmerkt door een goede groeikracht en rustiek karakter, kan deze plant gemakkelijk worden gekweekt als potplant of met technieken die weinig impact hebben op het milieu.</span></span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b" data-language-for-alternatives="nl" data-language-to-translate-into="auto" data-phrase-index="4" jsdata="uqLsIf;_;$510"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb"> </span></span><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="auto" data-phrase-index="5" jsdata="uqLsIf;_;$511"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Het vertoont een zeer hoge tolerantie voor blad- en wortelziekten.</span></span><span> </span></p> <p><span jsaction="agoMJf:PFBcW;usxOmf:aWLT7;jhKsnd:P7O7bd,F8DmGf;Q4AGo:Gm7gYd,qAKMYb;uFUCPb:pvnm0e,pfE8Hb,PFBcW;f56efd:dJXsye;EnoYf:KNzws,ZJsZZ,JgVSJc;zdMJQc:cCQNKb,ZJsZZ,zchEXc;Ytrrj:JJDvdc;tNR8yc:GeFvjb;oFN6Ye:hij5Wb" jscontroller="Zl5N8" jsmodel="SsMkhd" jsname="txFAF" class="JLqJ4b ChMk0b" data-language-for-alternatives="nl" data-language-to-translate-into="auto" data-phrase-index="6" jsdata="uqLsIf;_;$512"><span jsaction="click:qtZ4nf,GFf3ac,tMZCfe; contextmenu:Nqw7Te,QP7LD; mouseout:Nqw7Te; mouseover:qtZ4nf,c2aHje" jsname="W297wb">Dankzij de regelmatige vorm en de helderheid van de opperhuid heeft deze vrucht een uitstekend uiterlijk, evenals een hoogwaardige smaak en een intens aroma.</span></span></p> <p><strong><a href="https://www.seeds-gallery.shop/en/home/how-to-grow-strawberries-from-seed.html">How to Grow Strawberries from Seeds</a></strong></p> </body> </html>

V 1 C (0.06g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Babybanaan zaden (Musa acuminata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Prijs voor een pakket van 3 zaden.</strong></span></h2> <p><strong>De koude-tolerante bananenplant die winterhard is tot zone 8</strong></p> <p>De<span> </span><b>babybanaan</b>,<span> </span><b>rijstbanaan</b><span> </span>of<span> </span><b>Pisang susu</b><span> </span>zijn synoniemen voor het<span> </span>bananenras<span> </span><i>Lady Finger</i>. Lady Finger behoort tot het geslacht<span> </span><i>Musa</i><span> </span>en heeft het<span> </span>genoomtype<span> </span>AAB. De babybanaan is oorspronkelijk afkomstig uit de<span> </span>Andes<span> </span>van Colombia.</p> <p>De babybanaan wordt geteeld in onder andere<span> </span>Kenia,<span> </span>Thailand,<span> </span>Mexico<span> </span>en<span> </span>Colombia<span> </span>en daar gebruikt als kookbanaan.</p> <p>Het is een kleine (6 tot 8 cm lange) banaan met een erg zoete, vanille-achtige smaak, terwijl de gewone dessertbanaan<span> </span>ongeveer 20 cm is. De schil is dun en in rijpe toestand geel.</p> <p>Musa acuminata is a species of banana native to Southeast Asia. Most of the modern edible dessert bananas belong to this species, although some are hybrids with Musa balbisiana. First cultivated by humans at around 8000 BC is one of the early examples of domesticated plants.</p> <p>Musa acuminata is an evergreen perennial, not a tree. The trunk (known as the pseudostem) is made of tightly packed layers of leaf sheaths emerging from completely or partially buried corms.</p> <p>The inflorescence grows horizontally or obliquely from the trunk. The individual flowers are white to yellowish-white in color and are negatively geotropic (that is, growing upwards and away from the ground). Both male and female flowers are present in a single inflorescence. Female flowers located near the base (and develop into fruit), and the male flowers located at the topmost top-shaped bud in between leathery bracts.</p> <p>The rather slender fruits are berries, the size of each depends on the number of seeds they contain. Each fruit can have 15 to 62 seeds. Each fruit bunch can have an average of 161.76 ± 60.62 fingers with each finger around 2.4 cm (0.94 in) by 9 cm (3.5 in) in size.</p> <p>The seeds of wild Musa acuminata are around 5 to 6 mm (0.20 to 0.24 in) in diameter. They are subglobose or angular in shape and very hard. The tiny embryo is located at the end of the micropyle. Each seed of Musa acuminata typically produces around four times its size in edible starchy pulp (the parenchyma, the portion of the bananas eaten), around 0.23 cm3 (0.014 cu in). Wild Musa acuminata is diploid with 2n=2x=22 chromosomes, while cultivated varieties (cultivars) are mostly triploid (2n=3x=33) and parthenocarpic, producing fruit without seeds. The most familiar dessert banana cultivars belong to the Cavendish subgroup. The ratio of pulp to seeds increases dramatically in "seedless" edible cultivars: the small and largely sterile seeds are now surrounded by 23 times their size inedible pulp. The seeds themselves are reduced to tiny black specks along the central axis of the fruit.</p> <p><strong>Taxonomy</strong></p> <p>Musa acuminata belongs to section Musa (formerly Eumusa) of the genus Musa. It belongs to the family Musaceae of the order Zingiberales. It is divided into several subspecies (see the section below).</p> <p>Musa acuminata was first described by the Italian botanist Luigi Aloysius Colla in the book Memorie della Reale Accademia delle Scienze di Torino (1820). Although other authorities have published various names for this species and its hybrids mistaken for different species (notably Musa sapientum by Linnaeus which is now known to be a hybrid of Musa acuminata and Musa balbisiana), Colla's publication is the oldest name for the species and thus has precedence over the others from the rules of the International Code of Botanical Nomenclature. Colla also was the first authority to recognize that both Musa acuminata and Musa balbisiana were wild ancestral species, even though the specimen he described as a naturally occurring seedless polyploid like cultivated bananas.</p> <p><strong>Distribution</strong></p> <p>Musa acuminata is native to the biogeographical region of Malesia and most of mainland Indochina.</p> <p>Musa acuminata favors wet tropical climates in contrast to the hardier Musa balbisiana, the species it hybridized extensively with to provide almost all modern cultivars of edible bananas.[16] Subsequent spread of the species outside of its native region is thought to be purely the result of human intervention. Early farmers introduced M. acuminata into the native range of M. balbisiana resulting in hybridization and the development of modern edible clones.</p> <p>AAB cultivars were spread from somewhere around the Philippines 4000 years ago and resulted in the distinct banana cultivars known as the Maia Maoli or Popoulo group bananas in the Pacific islands. They may have been introduced as well to South America during Precolumbian times from contact with early Polynesian sailors, although evidence of this is debatable.</p> <p>Westward spread included Africa which already had evidence of Musa acuminata × Musa balbisiana hybrid cultivation from as early as 1000 to 400 BC. They were probably introduced first to Madagascar from Indonesia.</p> <p>From West Africa, they were introduced to the Canary islands by the Portuguese in the 16th century, and from there were introduced to Hispaniola (modern Haiti and the Dominican Republic) in 1516.</p> <p><strong>Ecology</strong></p> <p>Musa acuminata is propagated sexually by seeds or asexually by suckers in the wild. Edible parthenocarpic cultivars are usually cultivated by suckers in plantations or cloned by tissue culture. Seeds are also still used in research for developing new cultivars.</p> <p>Musa acuminata is a pioneer species. It rapidly exploits newly disturbed areas, like areas recently subjected to forest fires. It is also considered a 'keystone species' in certain ecosystems, paving the way for greater wildlife diversity once they have established themselves in an area. It is particularly important as a food source for wildlife due to its rapid regeneration.</p> <p>Musa acuminata bears flowers that by their very structure, make it difficult to self-pollinate. It takes about four months for the flowers to develop in the fruits, with the fruit clusters at the bases ripening sooner than those at the tip.</p> <p>A large variety of wildlife feeds on the fruits. These include frugivorous bats, birds, squirrels, tree shrews, civets, rats, mice, monkeys, and apes. These animals are also important for seed dispersal.</p> <p><strong>Mature seeds germinate readily 2 to 3 weeks after sowing.  They can remain viable from a few months to two years of storage.</strong></p> <p><strong>Domestication</strong></p> <p>In 1955, Norman Simmonds and Ken Shepherd revised the classification of modern edible bananas based on their genetic origins. Their classification depends on how many of the characteristics of the two ancestral species (Musa acuminata and Musa balbisiana) are exhibited by the cultivars. Most banana cultivars that exhibit purely or mostly Musa acuminata genomes are dessert bananas, while hybrids of M. acuminata and M. balbisiana are mostly cooking bananas or plantains.</p> <p>Musa acuminata is one of the earliest plants to be domesticated by humans for agriculture. They were first domesticated in Southeast Asia and surrounding areas (possibly New Guinea, eastern Indonesia, and the Philippines) at around 8000 BC. It has been suggested that M. acuminata may have originally been domesticated for parts other than the fruit. Either for fiber, for construction materials, or for its edible male bud. They were selected early for parthenocarpy and seed sterility in their fruits, a process that might have taken thousands of years. This initially led to the first 'human-edible' banana diploid clones (modern AA cultivars). Diploid clones are still able to produce viable seeds when pollinated by wild species. This resulted in the development of triploid clones that were conserved for their larger fruit.</p> <p>M. acuminata was later introduced into mainland Indochina into the range of another ancestral wild banana species - Musa balbisiana, a hardier species of lesser genetic diversity than M. acuminata. Hybridization between the two resulted in drought-resistant edible cultivars. Modern edible banana and plantain cultivars are derived from permutations of hybridization and polyploidy of the two.</p> <p><strong>Ornamental</strong></p> <p>M. acuminata is one of several banana species cultivated as an ornamental plant, for its striking shape and foliage. In temperate regions it requires protection from winter frosts. The cultivar M. acuminata (AAA Group) 'Dwarf Cavendish' has gained the Royal Horticultural Society's Award of Garden Merit.</p> </body> </html>

V 234 (3 S)

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<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Common Mallow Seeds (Malva sylvestris)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Malva sylvestris is a species of the mallow genus Malva in the family of Malvaceae and is considered to be the type species for the genus. Known as common mallow to English speaking Europeans, it acquired the common names of cheeses, high mallow and tall mallow (mauve des bois by the French) as it migrated from its native home in Western Europe, North Africa and Asia through the English speaking world. M. sylvestris is a vigorously healthy plant with showy flowers of bright mauve-purple, with dark veins; a handsome plant, often standing 3 or 4 feet (1 m) high and growing freely in fields, hedgerows and in fallow fields.</p> <p>Malva sylvestris is a spreading herb, which is an annual in North Africa, biennial in the Mediterranean and a perennial elsewhere Three feet (one meter) tall, (3 meters has been observed in a wild or escaped from cultivation setting, and several cultivated plants of 2 meter or more in height) with a growth habit which can be straight or decumbent, branched and covered with fine soft hairs or none at all, M. sylvestris is pleasing in appearance when it first starts to flower, but as the summer advances, "the leaves lose their deep green color and the stems assume a ragged appearance".[</p> <p>Stems and leaves: A thick, round and strong stem.</p> <p>    The leaves are borne upon the stem, are roundish, and have three or five to seven or five to nine shallow lobes, each 2 to 4 centimeters (1 to 2 inches) long, 2 to 5 centimeters wide (1 to 2 inches)[5] and 5 to 10 centimeters (2 to 4 inches) in diameter. Downy, with hairs radiating from a common center and prominent veins on the underside.</p> <p>    Petiole either 2 to 6 centimeters (1 to 3 inches) or 2 to 13 centimeters (1 to 5 or 6 inches) long.</p> <h3><strong>Flowers</strong></h3> <p>    Described as reddish-purple,[8] bright pinkish-purple with dark stripes[3] and bright mauve-purple,[6] the flowers of Malva sylvestris appear in axillary clusters[12] of 2 to 4[5] and form irregularly and elongated along the main stem with the flowers at the base opening first.</p> <p>    M. sylvestris has an epicalyx (or false calyx) with oblong segments, two-thirds as long as calyx[12] or 2–3 millimeters long and 1.5 millimeters wide.[5] Its calyx is free to the middle, 3–6 millimeters long,[5] with broadly triangular lobes[5] or ovate mostly 5–7 millimeters long.[12] The flowers are 2–4 times as long as the calyx;</p> <p>    Petals are wrinkly to veined on the backs,[8] more than 20 millimeters long[3] or 15 to 25 millimeters long [12] and 1 centimeter wide,[5] eggshaped, margin notched with a fringe of hairlike projections.</p> <p>    Slender flower stalks[8] that are either 2 centimeters long[5] or 1 to 3 centimeters long.</p> <p>    Ten broad carpels in axillary clusters;[8] stamen about 3 millimters long, radiating from the center with short soft hairs.</p> <h3><strong>Fruits</strong></h3> <p>    Nutlets strongly reticulate (10–12 mericarps, usually without hair, with sharp angle between dorsal and lateral surfaces, 5–6 millimters in diameter.</p> <p>    Seeds or 'cheeses,'[6] are brown to brownish green when ripe, about 2.5 millimeters long and wide 5 to 7 millimeters in diameter and are shaped like a cheese wheel which is where several of its common names came from.</p> <p>Chromosome number</p> <p>    2n=42.</p> <h3><strong>Distribution</strong></h3> <p>As a native Malva sylvestris spreads itself on waste and rough ground, by roads and railways throughout lowland England, Wales and Channel Islands, Siberia and scattered elsewhere.[3][8] It has been introduced to and has become naturalized in eastern Australia,[12] in the United States, Canada and Mexico probably escaped from cultivation.</p> <h3><strong>Uses</strong></h3> <p>In 1931 Maud Grieve wrote that the "use of this species of Mallow has been much superseded by Marsh Mallow (Althaea officinalis), which possesses its valuable properties in a superior degree, but it is still a favorite remedy with country people where Marsh Mallow is not obtainable."</p> <h4><strong>Decoration</strong></h4> <p>    In the past, the flowers were spread on doorways and woven into garlands or chaplets for celebrating May Day.</p> <h2><strong>Food</strong></h2> <p>    The young leaves, when boiled, is a wholesome vegetable[6] and was eaten in several parts of Europe in the 19th century.</p> <h2><strong>Medicinal</strong></h2> <p>    M. sylvastris has been used medicinally since ancient times and is still used in modern phytotherapy. Mucilage is present in many of the Malvaceae family including M. Sylvastris, especially the fruit. The seeds are used internally in a decoction or herbal tea as a demulcent and diuretic, and the leaves made into poultices as an emollient for external applications. Mallow can also be taken internally for its laxative effect.</p> <h3><strong>Other</strong></h3> <p>    The species has long been used as a natural yellow dye,[22] perhaps more recently, cream color, yellow and green dyes can be obtained from the plant and the seeds.[23] A tincture of the flowers can make a very sensitive test for alkalis.</p> <h2><strong>Cultivation</strong></h2> <p>It is often grown as an ornamental plant for its attractive flowers, produced for a long period through the summer. Numerous cultivars have been selected and named.</p> <p>Cultivars of Malva sylvestris include: 'Alba', 'Annita', 'Aurora', 'Bardsey Blue', 'Blue Fountain', 'Brave Heart', 'Cottenham Blue', 'Gibbortello', 'Harry Hay', 'Highnam', 'Inky Stripe', 'Knockout', 'Magic Hollyhock', 'Mest', 'Mystic Merlin', 'Perry's Blue', 'Purple Satin', 'Richard Perry', 'Tournai', 'Windsor Castle', 'Zebrina' (soft lavender-purple striped with deep maroon veins) [24] and 'Zebrina Zebra Magis'.</p>

MHS 60 (20 S)

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<h2><strong>Grass Pampas White Seeds (Cortaderia Selloana)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>Tall, white-flushed, feathery plumes in late summer above large mounds of sharp-edged, mid-green leaves. This unusual pink form of pampas grass looks wonderful planted by water or set in the middle of a sunny, well-drained lawn. The real show starts in midsummer when the flowers, spectacular 30cm (12in) tall plumes, suddenly erupt above the foliage. The show continues well into winter as the feathery plumes persist and the foliage turns golden brown when touched by frost and cold weather.</p> <p>Impressive size, graceful aspect, durable toughness, and spectacular flowers all combine to make pampas grass one of the most recognized plants in the landscape. The leaves are narrow and arranged in dense fountain-like clumps.</p> <p>Female plants have wider, fuller flowers - the males' are thinner, more elongated and not as full. This garden beauty commands attention wherever it is used.</p> <h3><strong>Aftercare:</strong></h3> <p>Fertilizing ornamental grasses can result in over-lush growth and unmanageability. Don't be disappointed if your young plant does not have plumes for the first two or three years. When established plants do not form plumes, it is usually because they have been overwatered or fed too heavily, which would tend to stimulate foliage growth instead of plumes.</p> <h3><strong>Cultivation:</strong></h3> <p>Pampas grass grows well on a range of soil types but thrives in fertile, well-drained soil in full sun. After a time the tussocks can become very large and congested with old, dead foliage. Cutting back and combing regularly in late winter or spring should minimize the dead foliage and keep the tussock compact. Because of its sharp leaf margins, pampas grass was commonly burnt in its native habitat to control its spread, but in the garden, burning can be dangerous not only for the gardener but because pampas grass is a favorite place for hedgehogs to hibernate.</p> <h3><strong>Drying:</strong></h3> <p>Pampas Grass can be dried and make interesting focal or secondary flowers in dried arrangements. To dry, cut the flower at the height of bloom and hang upside down in a cool, dark place to dry.</p> <h3><strong>Plant Uses:  </strong></h3> <p>Architectural, Cottage/Informal Garden, Drought Resistant, Flower Arranging, Flowers Borders and Beds, Low Maintenance or the Mediterranean.</p> <p>Hardy Perennial.</p> <div> <table cellspacing="0" cellpadding="0" border="0"><tbody><tr><td class="bucket normal"> <div class="content"> <ul><li><span style="color:#008000;">BLOOM TIME: Late Summer</span></li> <li><span style="color:#008000;">HARDINESS ZONE: 7 - 10</span></li> <li><span style="color:#008000;">PLANT HEIGHT: 96 - 144" . . . PLANT SPACING: 24 - 36"</span></li> <li><span style="color:#008000;">LIGHT REQUIREMENTS: Sun-Part Shade . . . SOIL / WATER: Average - Dry</span></li> </ul></div> </td> </tr></tbody></table></div> <div><span style="color:#008000;"> </span></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;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">20 - 25 ° 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;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table>

UT 6 W

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Sweet Pepper Sweet Banana Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of about 10 seeds.</strong></span></h2> <p>Sweet Pepper Sweet Banana is a bright yellow, long thin pepper that reaches up to 15cm long. They have thick walls and can have a bit of mild chilli type heat to them. The peppers mature from yellow to orange to red.</p> <p>They are great stuffed with goats cheese / garlic / rosemary and drizzled with a little olive oil. To ensure a good crop, it is best to sow with heat early and grow in a greenhouse / polytunnel.</p> <p>It can be grown outside but the crop needs quite a bit of warmth so crops may be smaller in size &amp; quantity and not as many will ripen fully. Sweet Pepper 'Sweet Banana' do well in containers, provided it is watered and has enough warmth and sun.</p> <p>They do sound fiddly but treat like a greenhouse tomato and you should be rewarded with lovely juicy peppers.</p> <table style="width: 100%;" border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td> <p><strong>When to Sow </strong></p> </td> <td> <p>February to April (Best in March).</p> </td> </tr> <tr> <td> <p><strong>How to Sow:</strong></p> </td> <td> <p>Sow in seed trays/modules in greenhouse and lightly cover with compost and gently water. They need heat to germinate so place in heated propagator at about 22°C (or an airing cupboard but remove seeds as soon as they sprout and give them warmth &amp; light.) They can be slow to germinate from 21 - 28 days. Pot on into 9cm pots when a set of true leaves have grown and keep at a constant temperature of 14°C. Pot on again into 2L pots when they have rooted well. Either plant out in June or into 4/5L pots or the soil in a greenhouse in May/June.</p> </td> </tr> <tr> <td> <p><strong>Care:</strong></p> </td> <td> <p>They can be left to grow as cordons with supports and just pinch out the top when they reach the greenhouse roof. But the best method is to pinch out the growing tip and produce a smaller bushier plant that will only need a little staking and produce earlier fruits which should ripen easier. To help stimulate pollination just brush the flowers lightly with a paintbrush, going from one flower to the next, transferring the pollen. Water with a nitrogen rich feed (tomato feed) once a week when fruiting has begun.</p> </td> </tr> <tr> <td> <p><strong>Harvest:</strong></p> </td> <td> <p>June to September. Can be harvested &amp; eaten early when green or left to ripen to red, but the earlier fruits are picked more will be encouraged to follow.</p> </td> </tr> </tbody> </table> </body> </html>

C 92