5/ 5

<h2><strong>Turkey Berry - Pea Eggplant Seeds (Solanum torvum)</strong></h2> <h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;"><span style="color: #ff0000;"><strong>Price for Package of 5 оr 10 seeds.</strong></span></h2> <p>Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.</p> <p>It is also known as turkey berry, prickly nightshade, shoo-shoo bush, wild eggplant, pea eggplant, pea aubergine, susumber ( Jamaica), boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, kudanekayi (Kannada: ಕುದನೆಕಾಯಿ), sundaikkai (Tamil: சுண்டைக்காய்),[3] (Malayalam: ചുണ്ട ), thibbatu (Sinhala), makhuea phuang (Thai: มะเขือพวง), suzume nasu (Japan: 雀茄子), jurubeba (Brazilian Portuguese), and many other names (Howard 1989, Little and others 1974, Pacific Island Ecosystems at Risk 2001).</p> <p>The plant is usually 2 or 3 m in height and 2 cm in basal diameter, but may reach 5m in height and 8 cm in basal diameter. The shrub usually has a single stem at ground level, but it may branch on the lower stem. The stem bark is gray and nearly smooth with raised lenticels. The inner bark has a green layer over an ivory color (Little and others 1974). The plants examined by the author, growing on firm soil, had weak taproots and well-developed laterals. The roots are white. Foliage is confined to the growing twigs.</p> <p>The twigs are gray-green and covered with star-shaped hairs. The spines are short and slightly curved and vary from thick throughout the plant, including the leaf midrib, to entirely absent. The leaves are opposite or one per node, broadly ovate with the border entire or deeply lobed. The petioles are 1 to 6 cm long and the blades are 7 to 23 by 5 to 18 cm and covered with short hairs. The flowers are white, tubular with 5 pointed lobes, and grouped in corymbiform cymes. They are shed soon after opening.</p> <p>The fruits are berries that grow in clusters of tiny green spheres (ca. 1 cm in diameter) that look like green peas. They become yellow when fully ripe. They are thin-fleshed and contain numerous flat, round, brown seeds (Howard 1989, Liogier 1995, Little and others 1974).</p> <p><strong>Range</strong></p> <p>Turkey berry apparently is native from Florida and southern Alabama through the West Indies and from Mexico through Central America and South America through Brazil (Little and others 1974). Because of its rapid spread as a weed in disturbed lands, it is difficult to tell which populations are native and which are introduced. Turkey berry has been introduced and naturalized throughout tropical Africa, Asia, Australia, and the Pacific Islands including Hawaii, Guam, and American Samoa (Pacific Island Ecosystems at Risk 2001). In Jamaica this berry is called susumba, or gully beans, and is usually cooked in a dish along with saltfish and ackee. It is believed to be full of iron (it does have a strong iron like taste when eaten) and is consumed when one is low in iron.</p> <p><strong>Ecology</strong></p> <p>In Puerto Rico, turkey berry grows in upland sites that receive from about 1000 to 4000 mm of annual precipitation. It also grows in riparian zones in drier areas. Turkey berry grows on all types of moist, fertile soil at elevations from near sea level to almost 1,000 m in Puerto Rico (Little and others 1974) and 2,000 m in Papua New Guinea (Pacific Island Ecosystems at Risk 2001). Given an equal start after disturbance, turkey berry quickly overtops most herbs, grasses, and other shrubs. It grows best in full sunlight and does well in light shade or shade for part of the day, but cannot survive under a closed forest canopy. Turkey berry single plants, groups, and thickets are most frequently seen on roadsides, vacant lots, brushy pastures, recently abandoned farmland, landslides, and river banks.</p> <p><strong>Reproduction</strong></p> <p>Flowering and fruiting is continuous after the shrubs reach about 1 to 1.5 m in height. Ripe fruits collected in Puerto Rico averaged 1.308 + 0.052 g. Air dry seeds from these fruits weighed an average of 0.00935 g or 1,070,000 seeds/kg. These seeds were sown on commercial potting mix and 60 percent germinated between 13 and 106 days following sowing. The seedlings are common in recently disturbed ground. Frugivorous birds eat the fruits and spread the seeds (Pacific Island Ecosystems at Risk 2001). Turkey berry can be propagated vegetatively by placing branch cuttings, with or without leaves, in a mist chamber for one month (Badola and others 1993).</p> <p><strong>Growth and management</strong></p> <p>Turkey berry grows about 0.75 to 1.5 m in height per year. The species is not long-lived; most plants live about 2 years. Physical control of the shrub may be done by grubbing out the plants; lopping will not kill them. They can be killed by translocated herbicides applied to the leaves or the cut stumps (Pacific Island Ecosystems at Risk 2001).</p> <p><strong>Cuisine</strong></p> <p>The green fresh fruits are edible and used in Thai cuisine, as an ingredient in certain Thai curries or raw in certain Thai chili pastes (nam phrik).[4][5] They are also used in Lao cuisine (Royal Horticultural Society 2001) and Jamaican cuisine.[6] The fruits are incorporated into soups and sauces in the Côte d'Ivoire (Herzog and Gautier-Béguin 2001).</p> <p>In Tamil Nadu, India, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal &amp; Sundaikkai Pulikulambu. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral (available in all Tamil Nadu supermarkets), it is famous all around in Tamil Nadu. In siddha medicine one of the traditional systems of India Sundaivattral Choornam is used to improve digestion.</p> <p><strong>Haitian Mythology</strong></p> <p>This fruit is reportedly used in Haitian voodoo rituals.</p> <p><strong>Chemistry</strong></p> <p>Turkey berry contains a number of potentially pharmacologically active chemicals including the sapogenin steroid chlorogenin.</p> <p>Aqueous extracts of turkey berry are lethal to mice by depressing the number of erythrocytes, leukocytes and platelets in their blood (Tapia and others 1996). A related chemical, cholecalciferol, is the active ingredient in a number of commercial rodenticides.</p> <p>Extracts of the plant are reported to be useful in the treatment of hyperactivity, colds and cough, pimples, skin diseases, and leprosy.</p> <p>Methyl caffeate, extracted from the fruit of S. torvum, shows an antidiabetic effect in streptozotocin-induced diabetic rats.</p> <p>Cholinergic poisoning has been reported as a result of the consumption of Solanum torvum berries prepared in Jamaican dishes.</p> <p> </p>

VT 168 (5 S)

5/ 5

<h2><strong>Fenugreek Seeds (Trigonella foenum-graecum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 140 (2 g) seeds.</strong></span></h2> <p>Fenugreek (Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop, and its seeds are a common ingredient in dishes from South Asia.</p> <p><strong>Uses</strong></p> <p>Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell. Cuboid-shaped, yellow- to amber-colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor.</p> <p><strong>Cooking</strong></p> <p>Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.</p> <p>In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.</p> <p>In Persian cuisine, fenugreek leaves are called "شنبلیله" (shanbalile). They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh, often said to be the Iranian national dishes.</p> <p>In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet.</p> <p>Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.</p> <p>Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbeh, hilba, helba, or halba "חילבה", to be the Talmudic rubia "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called hilbeh;[11] it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana.</p> <p><strong>Nutritional profile</strong></p> <p>Per 100 g, fenugreek leaves provide 210 kilojoules (49 kcal) and contain 89% water, 6% carbohydrates, 4% protein and less than 1% fat, with calcium at 40% of the Daily Value (DV, table).</p> <p>Fenugreek seeds (per 100 g) are rich sources of protein (46% of DV), dietary fiber (98% DV), B vitamins, iron (186% DV) and several other dietary minerals.</p> <p><strong>Safety</strong></p> <p>Fenugreek sprouts, cultivated from a single specific batch of seeds imported from Egypt into Germany in 2009, were implicated as the source of the 2011 outbreak of Escherichia coli O104:H4 in Germany and France. Identification of a common producer and a single batch of fenugreek seeds supports the epidemiologic evidence implicating them as the source of the outbreaks.</p> <p>Some people are allergic to fenugreek, and people who have peanut allergy and chickpea allergy may have a reaction to fenugreek.</p> <p>Fenugreek seeds can cause diarrhea, dyspepsia, abdominal distention, and flatulence.</p> <p>There is a risk of hypoglycemia particularly in people with diabetes; it may also interfere with the activity of anti-diabetic drugs.</p> <p>Because of the high content of coumarin-like compounds in fenugreek, it may interfere with the activity and dosing of anticoagulants and antiplatelet drugs.</p> <p>It causes birth defects in animals and there are reports that it also causes birth defects in humans, and that it can pass through the placenta; it also appears to negatively affect male fertility, female fertility, and the ability of an embryo in animals and humans.</p> <p><strong>Traditional medicine</strong></p> <p>In traditional medicine, fenugreek is thought to promote digestion, induce labor, and reduce blood sugar levels in diabetics, although the evidence for these effects is lacking.</p> <p><strong>Research</strong></p> <p>Constituents of fenugreek seeds include flavonoids, alkaloids, coumarins, vitamins and saponins; the most prevalent alkaloid is trigonelline and coumarins include cinnamic acid and scopoletin.</p> <p>A 2016 meta-analysis combining the results of 12 small studies, of which only three were high quality, found that fenugreek may reduce some biomarkers in people with diabetes and with pre-diabetic conditions, but that better quality research would be required in order to draw conclusions.</p> <p>As of 2016, there was no high-quality evidence for whether fenugreek is safe and effective to relieve dysmenorrhea.</p> <p><strong>History</strong></p> <p>Fenugreek is believed to have been brought into cultivation in the Near East. While Zohary and Hopf are uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek, charred fenugreek seeds have been recovered from Tell Halal, Iraq, (carbon dated to 4000 BC) and Bronze Age levels of Lachish and desiccated seeds from the tomb of Tutankhamen. Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle. In one first-century A.D. recipe, the Romans flavored wine with fenugreek. In the 1st century AD, in Galilee, it was grown as a food staple, as Josephus mentions it in his book, the Wars of the Jews. A compendium of Jewish oral law known as the Mishnah (compiled in the 2nd century) mentions the plant under its Hebrew name, tiltan.</p> <p><strong>Etymology</strong></p> <p>The English name derives via Middle French fenugrec from Latin faenugraecum, faenum Greacum meaning "Greek hay".</p> <p><strong>Production</strong></p> <p>Major fenugreek-producing countries are Afghanistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey, and Morocco. The largest producer is India. Fenugreek production in India is concentrated in the states of Rajasthan, Gujarat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana, and Punjab. Rajasthan accounts for over 80% of India's output.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 64 (2g)

5/ 5

<h2 class=""><strong>Balkonstar tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>If you have little space and want to grow your own tomatoes on the balcony or terrace, then this is the variety we recommend. Apart from the fact that it needs very little space, this tomato does not require much care. Just water it regularly and that's it ...</p> <p>Ideal for your balcony or terrace. This large-fruited, early tomato variety called "balcony star" is ideally sized for your balcony or patio: 50-70 cm (20-28 inch) avg. It bears delicious, medium-size red fruits very sweet. Solanum lycopersicum&nbsp;&nbsp;Compact growth</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 90 (10 S)

5/ 5

<h2><strong><em><span style="text-decoration:underline;">Blauhilde Bean Seeds (Phaseolus vulgaris)</span></em></strong></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>Spectacular climbing type makes enormous purple pods! Pods stay tender and stringless, even at 10 inches long! Plants are gorgeous in the garden as well, with the rose-purple of the blooms contrasting nicely with the rich, deep purple of the developing pods. Vigorous, productive vines reach a moderate 9 feet in height. The richly-flavored pods are best appreciated when used fresh off the vines. This heirloom from Germany is tolerant to mosaic virus, too.</p>

VE 148 (3g)

5/ 5

<h2><strong><em><span style="text-decoration: underline;">Mexican Tarragon Seeds (Tagetes lucida)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h3> <p>Tagetes lucida Cav. is a perennial plant native to Mexico and Central America. It is used as a medicinal plant and as a culinary herb. The leaves have a tarragon-like flavor, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute. Common names include sweetscented marigold',[3] Mexican marigold, Mexican mint marigold, Mexican tarragon, Spanish tarragon, sweet mace, Texas tarragon, pericón, yerbaniz, and hierbanís.</p> <p> </p> <p>Tagetes lucida grows 18-30 inches (46–76 cm) tall. Depending on land race, the plant may be fairly upright, while other forms appear bushy with many unbranching stems. The leaves are linear to oblong, about 3 inches (7.6 cm) long, and shiny medium green, not blue-green as in French tarragon (Artemisia dracunculus var. sativa). In late summer it bears clusters of small golden yellow flower heads on the ends of the stems. The flower heads are about 0.5 inches (1.3 cm) across and have 3-5 golden-yellow ray florets.[4] The flowers are hermaphroditic (have both male and female organs) and are pollinated by insects.</p> <p> </p> <p><strong>Uses</strong></p> <p>Fresh or dried leaves are used as a tarragon substitute for flavoring soups, sauces etc.</p> <p>A pleasant anise-flavored tea is brewed using the dried leaves and flower heads. This is primarily used medicinally in Mexico and Central America.</p> <p>A yellow dye can be obtained from the flowers.</p> <p>The dried plant is burnt as an incense and to repel insects.</p> <p>Tagetes lucida was used by the Aztecs in a ritual incense known as Yauhtli.[7] The Aztecs allegedly used Tagetes lucida as one of the ingredients in a medicinal powder which was blown into the faces of those about to become the victims of human sacrifice and which may have possessed stupefying or anxiolytic properties.The plant was linked to the rain god Tlaloc.[8] The plant is also used by the Huichol, mixed with Nicotiana rustica (a potent wild tobacco), for its claimed psychotropic and entheogenic effects.</p> <p> </p> <p>In one study, methanolic extract from the flower inhibited growth of Staphylococcus aureus, E. coli, and Candida albicans cultures. This effect was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light.</p> <p> </p>

MHS 84 (50)

5/ 5

<h2><strong><em><span style="text-decoration: underline;">Beach Rose, Japanese Rose Seeds (Rosa Rugosa)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Rosa rugosa (rugosa rose, beach rose, Japanese rose, or Ramanas rose) is a species of rose native to eastern Asia, in northeastern China, Japan, Korea and southeastern Siberia, where it grows on the coast, often on sand dunes. It should not be confused with Rosa multiflora, which is also known as "Japanese rose". The Latin word "rugosa" means "wrinkled."</p> <p> </p> <p>Rosa rugosa is a suckering shrub which develops new plants from the roots and forms dense thickets 1–1.50 m tall with stems densely covered in numerous short, straight prickles 3–10 mm long. The leaves are 8–15 cm long, pinnate with 5–9 leaflets, most often 7, each leaflet 3–4 cm long, with a distinctly corrugated (rugose, hence the species' name) surface. The flowers are pleasantly scented, dark pink to white (on R. rugosa f. alba (Ware) Rehder), 6–9 cm across, with somewhat wrinkled petals; flowering occurs in spring.</p> <p>The hips are large, 2–3 cm diameter, and often shorter than their diameter, not elongated; in late summer and early autumn the plants often bear fruit and flowers at the same time. The leaves typically turn bright yellow before falling in autumn.</p> <p> </p> <p><strong>Cultivation and uses</strong></p> <p>Rosa rugosa is widely used as an ornamental plant. It has been introduced to numerous areas of Europe and North America. It has many common names, several of which refer to the fruit's resemblance to a tomato, including beach tomato or sea tomato; others include saltspray rose, beach rose, potato rose and Turkestan rose.[2] Its fruit are sometimes mistaken for those of the beach plum – despite being entirely different in size, shape, color, texture and taste.</p> <p> </p> <p>The sweetly scented flowers are used to make pot-pourri in Japan and China, where it has been cultivated for about a thousand years.  </p> <p>It is used in traditional Chinese medicine to treat irregular menstruation and gastritis.</p> <p> </p> <p>This species hybridises readily with many other roses,[2] and is valued by rose breeders for its considerable resistance to the diseases rose rust and rose black spot. It is also extremely tolerant of seaside salt spray and storms, commonly being the first shrub in from the coast. It is widely used in landscaping, being relatively tough and trouble-free. Needing little maintenance, it is suitable for planting in large numbers; its salt-tolerance makes it useful for planting beside roads which need deicing with salt regularly.</p> <p> </p> <p>Numerous cultivars have been selected for garden use, with flower colour varying from white to dark red-purple, and with semi-double to double flowers where some or all of the stamens are replaced by extra petals. Popular examples include 'Fru Dagmar Hastrup' (pink, single), 'Pink Grootendorst' (pink, semi-double), 'Blanc Double de Coubert' (white, double) and the more common 'Roseraie de L'Haÿ' (pink, double), which is often used for its very successful rootstock and its ornamental rose hips.</p>

MHS 82 (5 S)

5/ 5

<h2><strong>COSTOLUTO PACHINO - Sicilian Heirloom Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Costoluto Pachino is bigger than a cherry tomato with a superb gourmet flavor to die for, and is served up in selected eating houses and cafes. It is named after the main town in Sicily where it was first bred.</p> <p>Our original seeds were a gift from a good friend who lives in Sicily and our seed plants were grown in a greenhouse to avoid the possibility of crosses.</p> <p>Pachino tomatoes have been grown since the 1920s in the coastal area of Pachino and neighboring territories. Initialy, the tomato crops had to fight for space with the grape vines. Since the 1950s, the tomato crops have spread and expanded.</p> <p>The main characteristic of Pachino tomatoes is that the plant produces fruit 15 to 20 days prior to the other varieties. This has to do with the climate and especially the temperature and isolation of the plants in this area. Today, the tomatoes are cultivated in covered tunnels (that are uncovered during the summer) to avoid drastic changes in temperature that have cause entire crops to be wiped out. The coverage also helps to temper the night and day temperatures.</p> <p>This variety of tomato is known for its distinctive characteristics that are caused by the costal microclimate and salinity of the water used to irrigate the plants. There are three types of Pachino cultivars: round and smooth, costoluto, and ciliegino or cherry. The cherry tomato grows in bunches and is bright red. The other two are usually bright green, although the smooth can also be red. Pachino tomatoes have a sweet taste, good consistency and durability. Their skin is smooth and shiny.</p> <p>The tomato plants grow vertically with one or two productive branches. They are irrigated with ground water from specific wells according to the production guidelines. The water has a salt content of 1,500 to 10,000 ms. The tomatoes are picked by hand when the fruit becomes ripe, about 3 to 4 days after the beginning of the plant’s productive cycle.</p> <p>Pachino tomatoes should be eaten raw in salads, or used in pastas, pizzas or vegetable soups. In Sicily, tomatoes are dried in the sun or conserved in oil. The dried tomatoes make great bruschette and tartines. They can be used in pastas, with boiled meats or to flavor sauces.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 164 (5 S)

5/ 5

<h2><strong><em><span style="text-decoration: underline;">Yellow - Golden Zucchini Seeds SOLEIL</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Bright golden color and a delicious, distinctive zucchini flavor.</p> <p>Fruits are medium-long, slender and cylindrical in shape. Bright golden color and a delicious, distinctive zucchini flavor. Garden Hints: Fruits are best when 6 to 8" long. Cultivate or mulch to control weeds. Fertilize when fruits form to increase yield.</p> <script type="text/javascript"></script>

VG 21 (5 S)

5/ 5

<h2><span style="text-decoration:underline;"><strong><em>Ramontchi, Governor’s Plum, Batoko Plum Seeds</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h3> <p>Governor's Plum is a large shrub or small tree native to tropical Africa.  It is found from Tropical Africa south to northern South Africa, Swaziland; Madagascar, India, Sri Lanka, Indo-china, Indonesia and China.  This fruit is cultivated in tropical regions as a hedge plant and for its deep red acid fruits resembling small plums.</p> <p>A spiny shrub or small tree, up to 10 m tall; bark rough; spines of the trunk sometimes branched, up to 12 cm long; vegetative parts varying from glabrous to densely pubescent.</p> <p>Leaves also variable in shape and size; blade ovate or elliptic, sometimes suborbicular or obovate, apex obtusely acuminate, obtuse or rounded, base cuneate to rounded, membranous to almost coriaceous, serrulate-crenate, or more rarely subentire, 2.5-12 cm long, 2-8 cm broad; lateral nerves 4-7 pairs, slightly prominent on both faces, as is the more or less dense reticulation; petiole up to 2 cm long.</p> <p>Flowers dioecious, or occasionally bisexual; male flowers in axillary racemes, 0.5-2 cm long; pedicles slender, more or less pubescent, up to 1 cm long, the basal bracts minute and caducous; sepals broadly ovate, apex acute to rounded, pubescent on both sides, 1.5-2.5 mm long and broad;  filaments 2-2.5 mm long, anthers 0.5 mm long, disk lobulate; female flowers in short racemes or solitary; pedicels up to 5 mm, disk lobulate, clasping the base of the ovoid ovary; styles 4-8, central, connate at the base, spreading, up to 1.5 mm long; stigmas truncate.</p> <p>Fruit globular, reddish to reddish black when ripe, fleshy, up to 2.5 cm across, style persistent.  Seeds, 2-10,  8-10 mm long, 4-7 mm broad; testa rugose, pale brown.</p> <p> </p> <p><strong>Uses:</strong></p> <p>Ripe fruits of governor’s plum are good to eat.  Their taste resembles that of European plum but is slightly more acid and a little bitter too.  The fruits are also rich in pectin and therefore quite suitable for processing as a jam or jelly.</p> <p><strong>The fruits are also sold in market at many places.</strong></p> <p> </p> <p><strong>Medicinal uses:</strong></p> <p>Governor plum tree has many uses in medicine, particularly in Zimbabwe. The fruits are used for jaundice and enlarged spleens. The leaves and roots are taken for schistosomiasis, malaria, and diarrhea The roots are used for hoarseness, pneumonia, intestinal worms and as an astringent, diuretic, and pain reliever.</p> <p> </p> <p><strong>Cultivation:</strong></p> <p>This plant is very easy to grow and does not require any special car.  However, the plant has to be pruned for getting the desired shape if it is to be planted as a hedge.</p> <p>There are no distinct varieties except one which has no thorns.</p> <p>The plants are quite attractive and look good as hedge.</p>

V 185 (2 S)

5/ 5

<h2><span style="text-decoration:underline;"><strong><em>Canistel Seeds (Pouteria campechiana)</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h3> <p>The canistel (Pouteria campechiana) is an evergreen tree native to southern Mexico and Central America.[3] It is cultivated in other countries, such as Brazil, Taiwan, Vietnam, Indonesia and the Philippines for its fruit.</p> <p>The canistel grows up to 10 meters (33 ft) high, and produces orange-yellow fruit, also called yellow sapote, up to 7 centimeters (2.8 in) long, which are edible raw. Canistel flesh is sweet, with a texture often compared to that of a hard-boiled egg yolk, hence its colloquial name "eggfruit". It is closely related to the Mamey sapote and abiu.</p> <p> </p> <p><strong>Fruit description</strong></p> <p>The shape and size of the fruit is highly variable, depending on the cultivar. The better selections consistently produce large ovate fruit with glossy skin weighing upwards of 14 ounces. The flesh is somewhat pasty, although the best varieties have a creamy mousse-like texture. The flavor is rich and is reminiscent of an egg-custard. The fruit may contain between one and six large brown seeds.</p> <p>The canistel displays climacteric fruit ripening. A fully mature fruit shows an intense yellow skin color. It will eventually soften and drop from the tree. Insects and birds avoid the fruit flesh, perhaps because of its astringent properties, that are much reduced in senescent fruits, but still perceptible to the human palate. Apparently mature fruits severed from the tree while still hard often fail to develop the desired climacteric changes in terms of reduced astringency and a texture reminiscent of egg yolk. This, and the fact that climacteric fruits quickly start to decay at ambient temperatures, may have contributed to the low economic importance of the canistel.</p> <p> </p> <p><strong>Uses</strong></p> <p>As the related lucuma, the canistel can be eaten out of hand. The ripe fruit has been made into jam, marmalade, pancakes, and flour.[5] The ripe flesh is blended with milk and other ingredients to make a shake, and pureed it is sometimes added to custards or used in making ice cream.</p> <p>The wood of the tree is occasionally used in construction where it is available, especially as planks or rafters. In its native range, it has been a source of latex used to adulterate chicle.</p> <p> </p> <p><strong>Etymology</strong></p> <p>Its binomial name is derived from the Mexican town of Campeche, where it is native.</p> <p>In the numerous countries where it is cultivated or sold, it is known by many vernacular names; canistel is common, as are variations on egg-fruit and names referring to its yellow color.[6] In the Philippines it is called chesa or tiessa or tiesa. In Sri Lanka this fruit is known as Laulu, Lavulu or Lawalu.[5] In Thailand it is known by different traditional popular names such as Lamut Khamen (ละมุดเขมร="Khmer Sapodilla") or Tho Khamen (ท้อเขมร="Khmer Peach"), folk imagination attributing a hypothetical Cambodian origin to this fruit (the name of the fruit is See Da in Cambodia).[7] Currently those names are discouraged by linguistic authorities and names making no reference to Cambodia, such as Mon Khai (ม่อนไข่) —Khai meaning "egg", or Tiesa (ทิสซา), are officially favored.[8]</p> <p>The plant's name in the Vietnamese language is cây trứng gà ("chicken egg" plant) because of the fruit's appearance. It also has the Vietnamese name lekima. This is unusual because Vietnamese is a tonal, isolating language whose morphemes all consist of a single syllable. It appears that this name derives from the word lucuma.[citation needed]</p> <p>In Indonesian Language it is called alkesah, or sawo mentega (butter sapodilla, for its color and texture).</p> <p>Though relatively rare in East Africa, they can be found and in the Swahili language, the fruit is confusingly named "Zaituni" which is the same word used to refer to Olives.</p>

V 177

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<h2><span style="text-decoration: underline;" class=""><strong><em>Chili Seeds FIREFLAME</em></strong></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>The chile pepper variety Fireflame belongs to the species Capsicum annuum. The red fruits of this variety are approximately 12 cm long and are medium hot. The variety is sold by the company Kiepenkerl and Bruno Nebelung and has a resistance to viral diseases. Fireflame is also suitable for outdoor cultivation.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 74 Y

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<h2><span style="text-decoration: underline;"><strong><em>Carnival Squash Seeds</em></strong></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>Carnival squash is distinguished by its deeply furrowed top-shape and of course, its variegated patterns of orange and green colors. The Carnival squash's thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. The raw flesh of the Carnival squash is firm, dry, and pale orange in color with a large and fibrous seed cavity. When cooked its texture is soft and melting with a fragrant aroma and its flavor; slightly nutty, buttery, and sweet with nuances of maple syrup, similar to that of butternut squash.</p> <p> </p> <p><strong>Seasons/Availability</strong></p> <p>Carnival squash is available in the fall and winter months.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>Carnival squash, botanically known part of Cucurbita pepo, is a hybrid of the sweet dumpling squash and the acorn squash. Classified as a type of acorn squash and a vegetable gourd the Carnival squash is a relatively new variety of squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind of the Carnival squash is the result of seasonal temperature variations with warmer temperatures producing Carnival squash with slightly more pronounced green stripes.</p> <p> </p> <p><strong>Nutritional Value</strong></p> <p>Carnival squash contains potassium, vitamin A, and vitamin C. Additionally they offer some calcium, magnesium, folate, omega-3 fatty acids and omega-6 fatty acids.</p> <p> </p> <p><strong>Applications</strong></p> <p>The Carnival squash can be used in the same applications as other orange-flesh colored winter squashes such as butternut, acorn, and kabocha. It can be steamed, boiled or sautéed though the most effective way to achieve the squash's optimal flavor and texture is by roasting it. It can be roasted whole, cut in half or into pieces. After roasting Carnival squash can be blended to become soup or sauce. The roasted squash can be added to stews, risottos, curries, or pasta dishes. The squash can also be utilized as an edible vessel, as its size often lends itself to individual sized serving portions. Carnival squash is best highlighted when prepared with the addition of butter and spices such as ginger, garlic, cinnamon, nutmeg, and pepper. It pairs well with pork, lamb, other roasted winter vegetables, maple syrup, toasted walnuts and pecans, and aged cheeses such as pecorino. It is best to store Carnival squash in a cool, dark space for optimal shelf-life. If stored properly uncut squash will keep for up to a month.</p> <p> </p> <p>Ethnic/Cultural Info</p> <p>The Carnival squash was developed by plant breeder Ted Superak of Harris Seeds in North America. The Carnival squash was developed with the intent to improve upon the sweet dumpling squash. A newer squash to the commercial marketplace the Carnival has seen an increase in popularity in the United States as a result of food and lifestyle bloggers writing about finding it and utilizing it as a decorative gourd during holiday seasons and then happily discovering it additionally provides a flavorful eating squash.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>The Carnival squash is produced from descendants of squashes native to Mexico and was introduced to the market in 1991. It is believed to be a hybrid cross of the sweet dumpling squash and a green acorn variety known as green table queen. Even though considered a winter crop, winter squash such as the Carnival need sunshine and warmer weather to flourish. Seeds should be planted after the last frost of the spring. Squash should be ready for harvest within eighty-five days of planting. Carnival squash plants grow in a semi-bush fashion which makes them an ideal squash for smaller growing spaces.</p> <p> </p> <p><strong>Featured Restaurants</strong></p> <p>Restaurants currently purchasing this product as an ingredient for their menu.</p> <p>Baci        San Diego CA     619-275-2094</p> <p> </p> <p><strong>Recipe Ideas</strong></p> <p>Recipes that include Carnival Squash. One  is easiest, three is harder.</p> <p>Angie's Recipes                               Baked Carnival Squash with Smoked Bacon and Rosemary</p> <p>Happy Vegan Yogini                       Carnival Squash-Roasted Garlic Ravioli</p>

VG 14 (5 S)

5/ 5

<h2><strong>Semințe de ardei iute piramida portocalie</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Preț pentru pachetul de 20 de semințe.</strong></span></h2> Acest ardei iute ușor aparține familiei C. Anum. Plantele sunt extrem de productive și oferă o masă de fructe cu o greutate de aproximativ 21 de grame pe fruct și o lungime de aproximativ 3 până la 6 centimetri.<br><br>Soi excelent atât pentru uz proaspăt, cât și pentru uscare sau pentru prepararea alimentelor pentru iarnă (murături, ardei murați ...)<br><br>Unul dintre soiurile preferate din Serbia pentru prepararea ardeilor umpluți cu brânză.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 48 (20 S)

5/ 5

<h2><strong>Purple Serrano Chilli Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.  </strong></span></h2> <p>This is traditional Mexican salsa chilli, they look like slender Jalapenos but are a little hotter. The fruits grow on an upright, hairy and woody-stemmed plant that is hardier than most chilli varieties, making it a good choice for overwintering. The abundant fruits are up to 9cm long and reach full size in 75 days from potting on. The variety we sell produces longer fruits than the typical Serrano. Perfect for a greenhouse bed.</p> <p>Heat: 10,000 Scoville heat units</p>

C 50 P

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<h2><strong>Chilacayote - Figleaf Gourd seeds (Cucurbita ficifolia)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>A climbing, annual or perennial vine that is vigorous in growth habit up to a few dozen feet. In frost-free climates, it can overwinter and produce for multiple years. Flowers are monoecious, but both male and female flowers are born separately on single plants, so only one plant is required to produce fruit. Fruits are oblong in shape and can grow up to 6-9" and weigh up to 10-15 pounds. A single plant is said to be able to produce up to 50 fruits. The fruits are noteworthy for their long storage life. Once mature fruits develop a hard rind that lends itself to extended storage.</p> <p><strong>Hardiness</strong></p> <p>Not frost hardy. It can be grown as an annual in long summer season climates.</p> <p><strong>Growing Environment</strong></p> <p>Quite easy to grow. Growing requirements are similar to standard melons. The vines need regular water, full sun, and room for growth. They will climb but are easily grown as ground trailing plants. The plant seems to show more tolerance to disease than many standard melons and has subsequently been used as a rootstock in some areas.</p> <p><strong>Propagation</strong></p> <p>Exclusively by seeds.</p> <p><strong>Uses</strong></p> <p>Mature fruits have a sweet flavor and are used in desserts and beverages. Immature fruits can be cooked as a vegetable. Both the flowers and young shoots are eaten as leafy greens. The protein-rich seeds are also eaten and are used to make palanquetas, a Mexican confection.</p> <p><strong>Native Range</strong></p> <p>Native to the Americas, though the exact range is unknown. Today it is spread through much of tropical America and is popularly cultivated from Mexico through Argentina.</p> <h2>WIKIPEDIA</h2> <p>Cucurbita ficifolia, which has many common names in English, is a type of squash grown for its edible seeds, fruit, and greens. Although it is closely related to other squashes in its genus, such as the cucumber, it shows considerable biochemical difference from them and does not hybridize readily with them.</p> <p>Like most members of the genus Cucurbita, C. ficifolia is a climbing vine that is an annual in temperate climates and a perennial in tropical zones. Unlike some other Cucurbita species, it does not have swollen storage roots.[10] The plant stem can grow five to fifteen meters and produces tendrils that help it climb adjacent plants and structures. It may root from the leaf axils,[7] unlike most other curcubits. The vine can become semiwoody if left to grow perennially, although most commercial plants are annual. Its leaves resemble fig leaves, hence its most common name in English – fig-leaf gourd – and its Latin species name (C. ficifolia which means fig leaf). The fruit is oblong, resembling a watermelon, with wide black seeds. In stark contrast to other Cucurbita, its fruit is highly uniform in size, shape, and color.</p> <p>The plant is monoecious with imperfect flowers (meaning its flowers are either male or female but both sexes can be found on the same plant) and are pollinated by insects, especially bees. The color of the flowers is yellow to orange.</p> <p>The fruit is oblong with a diameter of eight inches or 20 centimeters, weighs eleven to 13 pounds (5 to 6 kilograms), and can produce up to 500 seeds. Its skin can vary from light or dark green to cream. One plant can produce over 50 fruit. The fruit can last without decomposing for several years if kept dry after harvest.</p> <p><strong>Origin and distribution</strong></p> <p>It is native to the Americas, although the exact center of domestication is unclear. Linguistic evidence suggests Mexico, because of the wide use of names based on the Nahuatl name "chilacayohtli" as far south as Argentina. However, archaeological evidence suggests Peru because the earliest remains have been found there. Biosystematics has been unable to confirm either hypothesis.[12]</p> <p>Archeological records show that it was the most widespread variety of Cucurbita in the Americas, cultivated from northern Chile and Argentina to Mexico.[13] Now it is grown as far north as southern California. In the sixteenth and seventeenth centuries, Europeans introduced it to the Mediterranean regions of Europe (specifically France and Portugal) as well as India. From there it has spread to many other parts of the world and picked up more names.</p> <p><strong>Cultivation</strong></p> <p>The fig-leaved gourd grows in temperate highlands at elevations up to 2,000 metres (6,600 ft).[14] It is often used as a grafting rootstock for other less resistant cucurbits. C. ficifolia can be propagated through planting seeds and by layering. Tendrils can grow into roots if anchored into the soil, and can propagate new plants once cut, which can be moved to new sites. Because it is not very resistant to frost, it is often planted after this risk has passed. Established plants, however can withstand short overnight frosts.</p> <p><strong>Uses</strong></p> <p>The flowers, leaves and tender shoots are used in Mexico and other countries as greens. The most nutritional part of Cucurbita ficifolia is its fat- and protein-rich seeds, which can vary in color from white to black. They are used in Mexico to make palanquetas, a sweet similar to peanut brittle. The fruit has several uses as food. The immature fruit is eaten cooked, while the mature fruit is sweet and used to make confectionery and beverages, sometimes alcoholic. The fruit is low in beta-carotene, as can be seen from its white flesh, and is relatively low in vitamins and minerals, and moderately high in carbohydrates.</p> <p>In Europe: In Spain, this squash is used to make a jam known as "cabello de ángel" (angel's hair), "cabell d'àngel" in Catalan, that is used to fill pies, sweets, and confectionery. In Portugal, where the fruit is known as "chila" or "gila", it is still used extensively in the production of traditional Portuguese sweets and confectionery; it was also used as a crop for non-human consumption in order to feed pigs.</p> <p>In Latin America: In Chile and Argentina, the jam is often made out of the fruit of "alcayota" or "cayote". In Costa Rica, it is traditional to make empanadas stuffed with sugared "chiverre" filling at Easter time.</p> <p>In Asia, the pulp strands are used to make soup, quite similar to shark fin soup, hence the name "shark's fin melon". The cultivation and this usage feature briefly in the film Grow Your Own. Across Asia, eating this melon is also said to help people with diabetes. Several scientific studies have confirmed its hypoglycemic effect.[15] It is used effectively to treat diabetes due to its high D-Chiro-Inositol content.</p> <p>The vine and fruit are used for fodder. Because of its ability to keep for a long time, the ripe fruit was taken on voyages on ships, and used for food for livestock on board.</p>

VG 30 (5 S)