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Wood Apple - Elephant Apple...

2,85 € (SKU: V 201)

Seeds Gallery EU,

5/ 5

<h2>Wood Apple - Elephant Apple Seeds (Limonia acidissima)</h2> <h3>Price for Package of 5 seeds.</h3> Wood apple is a large tree growing to 9 metres (30 ft) tall, with rough, spiny bark. The leaves are pinnate, with 5-7 leaflets, each leaflet 25–35 mm long and 10–20 mm broad, with a citrus-scent when crushed. The fruit is a berry 5–9 cm diameter, and may be sweet or sour. It has a very hard rind which can be difficult to crack open, and contains sticky brown pulp and small white seeds. The fruit looks similar in appearance to the Bael fruit (Aegle marmelos). Nutritional Value of Wood Apples (per 100g edible portion) Energy 134.0 kcal Protein 7.1 g Fat 3.7 g Carbohydrates 18.1 g Calcium 130.0 mg Phosphorus 110.0 mg Iron 61.0 ug Carotene 40.0 ug Thiamine 170.0 ug Vit .C 3.0 ug Health Benefits of Wood Apples Good for Digestion Blood Cleanser Prevention of Scurvy Good for Diabetic Patients Relief from Respiratory Problems Energy Booster Good for Kidney Conditions Liver Health Cure Snakebites Protection Against <h2>WIKIPEDIA:</h2> Limonia acidissima is the only species within the monotypic genus Limonia. It is native to the Indomalaya ecozone to Bangladesh, India, Pakistan, Sri Lanka, and in Indochinese ecoregion east to Java and the Malesia ecoregion. Common names for the species in English include wood-apple and elephant-apple. It is reputed for its medicinal properties. Limonia acidissima is a large tree growing to 9 metres (30 ft) tall, with rough, spiny bark. The leaves are pinnate, with 5-7 leaflets, each leaflet 25–35 mm long and 10–20 mm broad, with a citrus-scent when crushed. The fruit is a berry 5–9 cm diameter, and may be sweet or sour. It has a very hard rind which can be difficult to crack open, and contains sticky brown pulp and small white seeds. The fruit looks similar in appearance to the Bael fruit (Aegle marmelos). Uses The fruit is used to make a fruit juice with astringent properties and jams. Its leaves also have medicinal properties and are considered auspicious to be offered to Lord Shiva in pujas. A majority of the Hindu temples will have a sacred tree with in its compound and is known as the sthala vriksha.

V 201 (5 S)

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Roślina odporna na zimno i mróz

Siberian Crab Apple Seeds...

2,25 € (SKU: V 200)

Seeds Gallery EU,

5/ 5

<h2 class="">Siberian Crab Apple Seeds - Fast, Fragrant, Hardy (Malus baccata)</h2> <h2>Price for Package of 10 seeds.</h2> Hardy, Adaptable, Easy to Grow, Fast Growth, Bonsai, Espalier,  Showy Fragrant Flowers, Showy Edible Fruits, Attracts Birds, Wildlife Food/Shelter, Cold, Drought  and Wind Tolerant Siberian Crab Apple is a deciduous tree with a rounded canopy of spreading branches, ultimately reaching 20 to 50 feet in height. The Siberian Crab Apple is among the earliest of all crab apples to flower. The very fragrant blooms appear in great abundance and the single, 1 1/2 inch flowers are pink when in bud but open up to white. The blooms are followed in fall by long-lasting, usually bright red and sometimes yellow fruits which are very popular with the birds or can be used to make jelly. Apple trees begin to fruit in the 3rd year and come into full production from the 11th to 20th year. They may continue to fruit for about 100 years although the fruits may become commercially unprofitable. They require a period of winter dormancy, in general, 900-1000 hours or more at less than 45°F. They perform best in areas with medium to low humidity, with long daylight hours, high light intensity and relatively warm days and cool nights. Other Names: Siberian Crab apple, Siberian Crabapple Zone: 2 to 7 Growth Rate: Moderate Plant Type: Small deciduous fruiting tree Family: Rosaceae Native Range: Eastern Asia Height: 20 to 35 feet Spread: 15 to 25 feet Shape: Rounded small tree with a dense crown. Bloom Time: April-May Bloom Color: White Flower/Fruit: White fragrant flowers followed by red or yellow 1/2 inch edible fruit. Sun: Full Sun Fall Color: Yellow Drought Tolerance: Moderate Water: Medium Maintenance: Medium Site Requirements /Soil Tolerances: Best grown in loamy, medium moisture, well-drained, acidic soil in full sun. Adapts to a wide range of soils. Culture: Promptly remove root suckers to control spread. Responds well to pruning and may be used as a hedge plant. Uses: Bonsai, espalier, screen, specimen, street tree, shade tree. Fruit Uses: The fruit can be eaten fresh, or used to make cider, soft drinks, juice, and vinegars. Pectine is a valuable by-product of cider. The fruit is excellent for jams and jellies. The wood is hard and strong and used for quality tool handles and firewood. Sowing Malus baccata Seeds: For best results, please follow the instructions in the order provided. Scarify: Soak in water for 24 hours Stratify: Cold 30-75 days, 40 Degrees F in a Moist Medium. Germination: Sow 1/8” Deep For more information about seed pretreatment and growing trees and shrubs from seed, please try the following links: <a href="http://www.forestry.gov.uk/pdf/fcpg018.pdf/$file/fcpg018.pdf" target="_blank" rel="noreferrer noopener">http://www.forestry.gov.uk/pdf/fcpg018.pdf/$file/fcpg018.pdf</a>   WIKIPEDIA: Wild apple (lat.: Malus baccata) is an Asian species of apple known by the common names Siberian crab apple, Siberian crab, Manchurian crab apple and Chinese crab apple. In the forests across Europe, today also grow a few varieties of wild apples. It is native to much of northern Asia, but is also grown elsewhere as an ornamental tree and for rootstock. It is used for bonsai. It bears plentiful fragrant white flowers and edible red to yellow fruit of about 1 cm diameter. Distribution and habitat Malus baccata is native to Russia, Mongolia, China, Korea, Bhutan, India and Nepal, where it is common to mixed forests on hilly slopes at elevations up to 1500 meters (5000 feet). The tree is found in Japan, and it has also been introduced to Europe and to North America, where it is found in the wild mostly in the Great Lakes Region and in the Northeastern United States. Features Trees grow up to 10–14 meters (33-47 feet) high. They have arching or overhanging red-brown branches and red-brown buds. Petioles are 2–5 cm (0.8-2.0 inches) long, with few glands. Leaves are elliptic or egg-shaped, (3–8)×(2–3.5) cm ((1.2-3.2) × (0.8-1.4) inches). Pedicels are slender and 1.5–4 cm (0.5-1.6 inches) long. They bear white fragrant flowers of 3–3.5 cm (1.2-1.4 inches) in diameter which groups by 4–6. Petals are white and egg-shaped, approximately 2–2.5 cm (0.8-1.0 inches) long. Fruits are red to yellow and spherical, only about 1 cm (0.4 inches) in diameter; they form dense clusters and resemble cherries from a distance. Flowering occurs in spring, with fruits appearing in September–October. Uses Malus baccata is used as ornament for its flowers and fruit. Fruits are edible and are eaten fresh or dried. As one of the tallest and most resistant to cold and pest species of its genus, M. baccata is used for experimental breeding and grafting of other crabapples and domesticated apples as well  In particular, it is a common genetic source for M. pumila and M. asiatica in northern and north-eastern China. M. baccata var. mandshurica is used for bonsai. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 200 (10 S)

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Odmiana z Japonii

Japanese Heirloom Melon...

2,35 € (SKU: V 122)

Seeds Gallery EU,

5/ 5

<h2>Japanese Heirloom Melon Seeds “Sakata's Sweet”</h2> <h3>Price for Package of 10 seeds.</h3> Sakata’s Sweet Green melon is a smaller, softball-sized melon (weight about 500g) with a grey-green skin that turns a yellow-green color when ripe. The shape is not quite round, with a distinct pucker at the stem base. Whereas most melon stems will detach from the plant when ripe, the stem of the Sakata’s Sweet Green melon must be cut from the plant when leaves begin to discolor. The edible skin of the heirloom melon is thin and the yellow-green flesh is crisp and fragrant. Sakata’s Sweet Green melon looks much like a honeydew melon in coloring and has a similar flavor profile. The flesh is juicy with a texture that can be somewhat grainy. SAKATA'S SWEET Seasons/Availability Sakata’s Sweet Green melons are available year-round in sub-tropical and tropical areas with a peak season during the summer months. Current Facts Sakata’s Sweet Green melons are an heirloom variety of Cucumis melo that have grown in China and Japan for thousands of years. The small melons were bred by the Sakata Seed Co. of Japan, taking its name from the company. In the United States, the melons can be found in Asian markets as “Asian Green melon”. Applications Sakata’s Sweet Green melon is often eaten fresh, whether sliced or cut into cubes. The melon is used for pickling in Asia and its flavor lends a sweetness to chicken curry salads. Cut into wedges for a sweet summer snack or into bite-sized pieces to add to fruit or savory salads. Melon will keep at room temperature for up to a week once ripe. Cut melon should be kept refrigerated and consumed within four days. Geography/History Only recently appearing in American markets, Sakata’s Sweet Green melons were grown in Japan and China for centuries. The seeds for this heirloom melon were released by the Sakata Seed Co. in Yokohama, Japan. The seeds have found a market with home gardeners in both the United States and abroad. <iframe width="640" height="385" src="https://www.youtube.com/embed/XTKEyF0x7Kk?rel=0&hd=0" frameborder="0" class="embed-responsive-item"> </iframe>

V 122 (10 S)

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Odmiana z Indii

Tulsi, Holy Basil Seeds...

1,65 € (SKU: MHS 38)

Seeds Gallery EU,

5/ 5

<h2 class="">Thai Holy Basil Seeds (Ocimum tenuiflorum)</h2> <h2>Price for Package of 0,036g (100), 1g (2800) seeds.</h2> 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. 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.   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]   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.   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.   Genetics 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.   Uses In Hinduism 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]   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]   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".   Ayurveda 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.   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.   Thai cuisine 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). 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.   Insect repellent 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   Pharmacological study 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%). Isolated O. sanctum extracts have some antibacterial activity against E. coli, S. aureus and P. aeruginosa.   Genome sequence 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.  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 38 (100 S)

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Gigantyczna roślina (z gigantycznymi owocami)

Giant Kumquats or cumquats...

3,25 € (SKU: V 50 G)

Seeds Gallery EU,

5/ 5

<h2>Giant Kumquats or cumquats Seeds - exotic tropical fruit</h2> <h3>Price for Package of 3 seeds.</h3> This is a gigantic kumquat, which is more than three times bigger than ordinary kumquat. 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). 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] <div>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.</div> <div>Classification</div> <div>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]</div> <div>Varieties :</div> <div>Round kumquat</div> <div>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.</div> <div>When the kumquats are divided into multiple species the name Fortunella japonica (Citrus japonica) is retained by this group.</div> <div>Oval kumquat</div> <div>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.</div> <div>Characteristics</div> <div>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.</div> <div>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.</div> <div>Cultivation</div> <div>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.</div> <div>Jiangsu kumquat</div> <div>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.</div> <div>When the kumquats are divided into multiple species the name Fortunella obovata (Citrus obovata) is used for this group.</div> <div>Cultivation and uses</div> <div>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.</div> <div>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.</div> <div>Uses</div> <div>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.</div> <div>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.</div> <div>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]</div> <div>In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.</div> <div>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.</div> <div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0.5-1 cm </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> min. 20° C. </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> Until it Germinates 7days - 2 Months </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Seeds Gallery 05.11.2012. </td> </tr></tbody></table></div> </div> </div>

V 50 G

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Bolivian Coriander - Papalo...

2,25 € (SKU: MHS 80)

Seeds Gallery EU,

5/ 5

<h2>Bolivian Coriander - Papalo Seeds (Porophyllum ruderale)</h2> <h3>Price for Package of 5 seeds.</h3> 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. The plant is easy to grow from seed in a well drained soil, which should be allowed to dry between watering. Culture 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. 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. In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta. Papalo was used in the Azteca era, but never as medicine, only as food.[citation needed] One study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion. <table style="width:551px;" border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Propagation: </td> <td valign="top" width="74%"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Pretreat: </td> <td valign="top" width="74%"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Stratification: </td> <td valign="top" width="74%"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Sowing Time: </td> <td valign="top" width="74%"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Sowing Depth: </td> <td valign="top" width="74%"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Sowing Mix: </td> <td valign="top" width="74%"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Germination temperature: </td> <td valign="top" width="74%"> 20-25°C </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Location: </td> <td valign="top" width="74%"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Germination Time: </td> <td valign="top" width="74%"> 1 - 8 weeks </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> Watering: </td> <td valign="top" width="74%"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap" width="26%"> </td> <td valign="top" width="74%"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table>

MHS 80

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Angled luffa, Ridged luffa...

1,95 € (SKU: VE 20)

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Lemon basil or Hoary basil...

1,75 € (SKU: MHS 73)

Seeds Gallery EU,

5/ 5

<h2>Lemon basil or Hoary basil Seeds (Ocimum americanum)</h2> <h3>Price for Package of 30 or 200 seeds.</h3> The herb is grown primarily in northeastern Africa and southern Asia for its strong fragrant lemon scent, and is used in cooking. 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. Lemon basil is a popular herb in Arabic, Indonesian, Lao, Malay, Persian and Thai cuisine.   Culinary uses 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.   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.   Cultivation 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.   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.   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.  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 73 (30 S)

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Odmiana z Peru

Aji Amarillo - Peruvian...

2,15 € (SKU: C 29)

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Gigantyczna roślina (z gigantycznymi owocami)

Roślina odporna na zimno i mróz

Giant Kiwifruit Seeds...

1,95 € (SKU: V 28 G)

Seeds Gallery EU,

5/ 5

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

V 28 G

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Roślina lecznicza lub przyprawowa

Asian chives, Chinese...

1,95 € (SKU: MHS 67)

Seeds Gallery EU,

5/ 5

MHS 67 (50 S)

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Odmiana z Francji

MARMANDE Beefsteak Tomato...

1,75 € (SKU: VT 81)

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Tomato Seeds Roma Nano

1,85 € (SKU: VT 126)

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Nasiona Truskawek CLERY

1,95 € (SKU: V 1 C)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Nasiona Truskawek CLERY</h2> <h2>Cena za opakowanie 100 (0,06g) nasion.</h2> <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="pl" data-language-to-translate-into="auto" data-phrase-index="2" jsdata="uqLsIf;_;$556">Bardzo wczesna odmiana, odpowiednia dla europejskiego klimatu kontynentalnego, stanowi doskonałe połączenie cech użytkowych, handlowych i smakowych. <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="pl" data-language-to-translate-into="auto" data-phrase-index="3" jsdata="uqLsIf;_;$557">Charakteryzuje się dobrym wigorem i rustykalnością. Roślina ta może być łatwo uprawiana jako roślina doniczkowa lub przy użyciu technik o niskim wpływie na środowisko.<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="pl" data-language-to-translate-into="auto" data-phrase-index="4" jsdata="uqLsIf;_;$558"> <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="pl" data-language-to-translate-into="auto" data-phrase-index="5" jsdata="uqLsIf;_;$559">Wykazuje bardzo wysoką tolerancję na choroby liści i korzeni. <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="pl" data-language-to-translate-into="auto" data-phrase-index="6" jsdata="uqLsIf;_;$560">Dzięki regularnemu kształtowi i jasności naskórka owoc ten ma doskonały wygląd, a także wysokiej jakości smak i intensywny aromat. <a href="https://www.seeds-gallery.shop/en/home/how-to-grow-strawberries-from-seed.html">How to Grow Strawberries from Seeds</a> </body> </html>

V 1 C (0.06g)

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Roślina odporna na zimno i mróz

Musa acuminata Seeds, edible dessert banana - 2

Musa acuminata Nasiona...

2,55 € (SKU: V 234)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Musa acuminata Nasiona jadalne banana</h2> <h2>Cena za opakowanie 3 nasion.</h2> Bananowiec odporny na zimno, odporny na strefę 8 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. 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. 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. 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. 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. Taxonomy 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). 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. Distribution Musa acuminata is native to the biogeographical region of Malesia and most of mainland Indochina. 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. 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. 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. 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. Ecology 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. 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. 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. 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. Mature seeds germinate readily 2 to 3 weeks after sowing. They can remain viable from a few months to two years of storage. Domestication 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. 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. 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. Ornamental 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. </body> </html>

V 234 (3 S)

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