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<h2><span style="text-decoration: underline;"><strong><em>Native Korean Radish YEOL MOO Seeds</em></strong></span></h2> <h3><span style="color: #fb0101;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p><span>Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.</span></p> <p><strong><span>Seasons/Availability</span></strong></p> <p><span>Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.</span></p> <p><strong><span>Current Facts</span></strong></p> <p><span>The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.</span></p> <p><strong><span>Nutritional Value</span></strong></p> <p><span>The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.</span></p> <p><strong><span>Applications</span></strong></p> <p><span>The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.</span></p> <p><strong><span>Ethnic/Cultural Info</span></strong></p> <p><span>In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.</span></p> <p><strong><span>Geography/History</span></strong></p> <p><span>Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.</span></p> <p><strong><span>Featured Restaurants</span></strong></p> <p><span>Restaurants currently purchasing this product as an ingredient for their menu.</span></p> <p><span>The Bellows       San Marcos CA                 619-395-6325</span></p> <p><span>Happy Pantry    Carlsbad CA       858-449-4666</span></p> <p><span>Izakaya Pacific Beach     San Diego CA     858-274-2742</span></p> <p><span>Saiko Sushi-North Park San Diego CA     619-886-6656</span></p> <p><span>Gold Mine Natural Food Company         Poway CA           858-537-9830</span></p> <p><span>Knotty Barrel     San Diego CA     619-269-7156</span></p> <p><span>Sushi Tadokoro                San Diego CA     619-347-2792</span></p> <p><span>Davanti Enoteca India St.             San Diego CA     619-237-9606</span></p> <p><span>Harney Sushi Old Town                San Diego CA     619-295-3272</span></p> <p><span>Stella Public House         San Diego CA     512-799-6462</span></p> <p><span>Gyu-Kaku San Diego      San Diego CA     858-693-3790</span></p> <p><span>Fish Pit San Diego CA     619-546-9369</span></p> <p><span>Belmont Park Cannonball            San Diego CA     858-228-9283</span></p> <p><span>Fishbone Kitchen            San Diego CA     619-643-2261</span></p> <p><strong><span>Recipe Ideas</span></strong></p> <p><strong><span>Recipes that include Korean Radish. One  is easiest, three is harder.</span></strong></p> <p><span>Korean Bapsang                              Korean Radish Soup (Muguk)</span></p> <p><span>Beyond Kimchee                             Radish Pancake</span></p> <p><span>Maangchi                           Cooked Radish Side Dish</span></p> <p><span>Eating and Living                             Korean Radish Soup (Mu Guk/Moo Guk)</span></p> <p><span>No Recipes                        Radish Kimchi</span></p> <p><span>The Kitchn                          Vegetarian Dduk Gook (Korean Rice Cake Soup)</span></p> <p><span>Umami Holiday                Korean Pickled Radishes and Jalapenos</span></p> <p><span>Korean Bapsang                              Musaengchae (Spicy Korean Radish Salad)</span></p> <p><span> </span></p>

VE 206 (20 S)

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<h2><span style="text-decoration:underline;"><strong><em>Purple Plum Radish Seed</em></strong></span></h2> <h3><span style="color:#ff0505;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p><span>The bright flesh of the Purple Plum radish is sweet and tender. The shoots can also be used in dishes or to a salad. Their small globe shape make them perfect for slicing thin and pickling. Purple Plum will stay crisp while other Radishes may soften with time.</span></p> <p><span>When planting Radishes, year after year, be sure to rotate the planting site as it will deplete the soil. Avoid planting near cabbage and broccoli. Till the soil up to four inches down and lightly cover each seed with the aerated soil.</span></p>

VE 211 (20 S)

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<h2><span style="text-decoration: underline;"><strong><em>ZLATA Yellow Radish Seeds (Raphanus sativus)</em></strong></span></h2> <h3><span style="color: #f90909;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p><span>30 days. The name means “gold’ in Czech, and the silky, russeted yellow roots look like orbs of pale gold. This variety is fairly spicy—Europeans love it! Resists splitting and bolting; excellent bunching type, and the young leaves are especially nice for greens.</span></p>

VE 197 (20 S)

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<h2><strong>SAKURAJIMA DAIKON Гигантские редьки семена</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 10 семян.</strong></span></h2> <p>The Sakurajima Radish is known as the “Largest Radish in the World.” It has produced radishes at a standard weight of 13 pounds and is capable of reaching 100 pounds! This traditional variety of daikon radish has a round basketball-like shape, unlike its longer and skinnier daikon relatives. Daikon radishes were introduced to Japan over 1,300 years ago, and there are over 120 varieties with unique characteristics cultivated regionally. During the Edo Period (1603-1868), daikons became extremely popular, and today 90% of daikons are produced and consumed in Japan. However, the regional varieties have slowly been replaced by the F1 hybrid variety called Aokubi. Aokubi and other F1 hybrids now account for the majority of the daikon production.</p> <p>The Sakurajima Radish represents one of the few regionally cultivated varieties of daikon still being grown in Japan. Named after its place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture, the radish is thought to have been grown since at least 1804 and most likely before this date. Sakurajima was the southern most island in the Kagoshima Prefecture with volcanic soils where rice would not thrive. In place of rice, the mammoth white radish was grown in mass amounts as a commercial crop and hauled to Kagoshima City to trade for straw. At the height of its production, as much as 500 acres would be planted each year. </p> <p>Although the region has a long history of volcanic activity that began to impact the production of this magnificent radish. Sakurajima is a composite of mountains with three peaks that express volcanic activity. The first recorded volcanic eruption occurred in 963 A.D. Smaller eruptions occur constantly. Sometimes 1,000 eruptions can occur in a year, although larger eruptions have been recorded in the 1400s, 1700s and more recently in 1914.</p> <p>The 1914 eruption instigated lava flows that lasted for months. The lava connected Sakurajima Island to the Osumi Penninsula by a thin isthmus, attaching it to the main land and taking away its island status. The enormity of the 1914 eruption significantly decreased the land available to grow the staple crop. Since 1955, ash has been dropping consistently and has created challenging growing conditions. As a result, the growing area was decreased to as little as 3.5 acres by 2001. In August of 2015, the Japanese Meteorological Agency gave the volcano a Level 3 (Orange Alert), warning people that the volcano is active and should not be approached.</p> <p>As a traditional crop, it continues to have a key role in Japanese cuisine. Sakurajima Radish can be pickled in a salt brine and used as a tsukemono, or “pickled things.” The large radish is known for having a sweeter and firmer flesh than other daikon varieties. It also stores well in potato-like storage conditions. Therefore, it is well suited for simmering and for being used in soups, as it will keep its structure and firm texture. While the Sakurajima Radish is no longer a key commercial crop of the region, it remains a beloved traditional crop. Recently the growing area has begun to expand again for its production.</p>

VE 208 (10 S)

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<h2><strong>Cylindrical Radish Seeds Flamboyant 3</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 50 seeds.</strong></span></h2> <div>High quality half-long, cylindrical radishes is tasty and tender.  When you bite into Radish Flamboyant Sabina, the first reaction is WOW. The flavour really is refreshingly strong, crisp and clean. It's just what the summer salads needs. Not spicy. 28-32 days. Direct seed in early spring and again in fall. The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Radish can sprout from seed to small plant in as little as 3 days.</div> <div> </div> <div><strong>History</strong></div> <div>The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum, from the same Greek root, is an old name once used for this genus. The common name "radish" is derived from Latin radix (root). The radish has been used over many centuries.</div> <div>Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives, the mustards and turnip, can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."</div> <h3><strong>Cultivation</strong></h3> <h3><strong>Growing radish plants</strong></h3> <div>Radishes grow best in full sun and light, sandy loams with pH 6.5–7.0. They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown.</div> <div>Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks. Harvesting periods can be extended through repeated plantings, spaced a week or two apart.</div> <div>As with other root crops, tilling the soil to loosen it up and remove rocks helps the roots grow. However, radishes are used in no-till farming to help reverse compaction.</div> <div>Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth. The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.</div> <div>Radishes are a common garden crop in the U.S., and the fast harvest cycle makes them a popular choice for children's gardens.</div> <div>In temperate climates, it's customary to plant radishes every two weeks from early spring until a few weeks before the first frost, except during periods of hot weather. In warm-weather climates, they are normally planted in the fall.</div> <h3><strong>Companion plant</strong></h3> <div>Radishes serve as companion plants for many other species, because of their ability to function as a trap crop against pests like flea beetles. These pests will attack the leaves, but the root remains healthy and can be harvested later.</div> <div><strong>Spring or summer radishes</strong></div> <div>European radishes (Raphanus Sativus)</div> <div>Sometimes referred to as European radishes or spring radishes if they're planted in cooler weather, summer radishes are generally small and have a relatively short 3–4 week cultivation time.</div> <div>The April Cross is a giant white radish hybrid that bolts very slowly.</div> <div>Bunny Tail is an heirloom variety from Italy, where it is known as 'Rosso Tondo A Piccola Punta Bianca'. It is slightly oblong, mostly red, with a white tip.</div> <div>Cherry Belle is a bright red-skinned round variety with a white interior. It is familiar in North American supermarkets.</div> <div>Champion is round and red-skinned like the Cherry Belle, but with slightly larger roots, up to about 5 cm (2 in), and a milder flavor.</div> <div>Red King has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.</div> <div>Sicily Giant is a large heirloom variety from Sicily. It can reach up to two inches in diameter.</div> <div>Snow Belle is an all-white variety of radish, similar in shape to the Cherry Belle.</div> <div>White Icicle or just Icicle is a white carrot-shaped variety, around 10–12 cm (4–5 in) long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness.</div> <div>French Breakfast is an elongated red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.</div> <div>Plum Purple a purple-fuchsia radish that tends to stay crisp longer than average.</div> <div>Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.</div> <div>Easter Egg is not an actual variety, but a mix of varieties with different skin colors,[6] typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.</div> <div>Winter varieties</div> <div>Daikon</div> <div>Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548, and was a common garden variety in England and France during the early 19th century. It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped, and grows to around 10 cm (4 in) in diameter.</div> <div>Daikon refers to a wide variety of winter radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots. The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage. The Sakurajima daikon is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb) when left in the ground.</div> <div>Seed pod varieties</div> <div>Radish fruits, also called pods</div> <div>Radish seeds</div> <div>The seeds of radishes grow in siliques (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads. Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The Rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed 20 cm (8 in) in length. In the 17th century, the pods were often pickled and served with meat. The München Bier variety supplies spicy seed pods that are sometimes served raw as an accompaniment to beer in Germany.</div> <div>Nutritional value</div> <div>Radish, raw, root only</div> <div>Nutritional value per 100 g (3.5 oz)</div> <div>Energy 66 kJ (16 kcal)</div> <div>Carbohydrates 3.40 g</div> <div>- Sugars 1.86 g</div> <div>- Dietary fiber 1.6 g</div> <div>Fat 0.10 g</div> <div>Protein 0.68 g</div> <div>Thiamine (vit. B1) 0.012 mg (1%)</div> <div>Riboflavin (vit. B2) 0.039 mg (3%)</div> <div>Niacin (vit. B3) 0.254 mg (2%)</div> <div>Pantothenic acid (B5) 0.165 mg (3%)</div> <div>Vitamin B6 0.071 mg (5%)</div> <div>Folate (vit. B9) 25 μg (6%)</div> <div>Vitamin C 14.8 mg (18%)</div> <div>Calcium 25 mg (3%)</div> <div>Iron 0.34 mg (3%)</div> <div>Magnesium 10 mg (3%)</div> <div>Phosphorus 20 mg (3%)</div> <div>Potassium 233 mg (5%)</div> <div>Zinc 0.28 mg (3%)</div> <div>Percentages are relative to</div> <div>US recommendations for adults.</div> <div>Source: USDA Nutrient Database</div> <div>Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 cal, largely from carbohydrates.</div> <div>Uses</div> <div>Cooking</div> <div>The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout.</div> <div>The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.</div> <div>Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit based mixutres.</div> <div>Radishes may be used in salads, as well as in many European dishes.</div> <div>Industry</div> <div>The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48% oil content, and while not suitable for human consumption the oil is a potential source of biofuel. The oilseed radish grows well in cool climates.</div> <div>Culture</div> <div>Citizens of Oaxaca, Mexico, celebrate the radish in a festival called Noche de los Rábanos (Night of the Radishes) on December 23 as a part of Christmas celebrations. Locals carve religious and popular figures out of radishes and display them in the town square.</div>

VE 124 (50 S)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Семена Гигантские Редьки ROSSO GIGANTE</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 20 семян.</strong></span></h2> <p>Гигантские семена редьки ROSSO GIGANTE - это самый большой сорт редьки.</p> <p>Твердое белое мясо плотное, свежее и мягкое. Корни в форме глобуса имеют глубокую малиновую кожу и достигают 10 см в диаметре, не становясь пустотелыми или содержательными. Готов к уборке через 29 дней после посева.</p> <p>САДОВЫЕ СОВЕТЫ: Делайте последовательные посадки каждые 2 недели до поздней весны, затем снова за месяц до заморозков.</p> </body> </html>

VE 36 (20 S)

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<div id="idTab1" class="rte"> <h2><strong>Radish Seeds “Non plus ultra”</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 100 (1g) seeds.</strong></span></h2> <p>Radish NON PLUS ULTRA Raphanus sativus var. sativus An early variety, Tarsty and juicy tubers are big and dark red. Use fresh with beer, bread, cheese or in salads. A really nice crop between main crops or to sow between lettuce or carrot plants. The seed needs 8-10 days to germinate.</p> <p>Very tender and fine grained, rarely becoming hollow or pithy. Medium size and vivid scarlet colour. Fine forcing variety. Round. Forcing.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 109 (1g)

5/ 5

<h2><strong>Семена гигантской белой редьки Ледяной Свечи</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 100 семян (1 г).</strong></span></h2> <p>Редис ICE CANDLE - длинный (45 см) ранний сорт с белыми, вкусными и сочными корнями, которые достигают веса 670 граммов. Этот сорт предназначен для выращивания на открытом воздухе или в теплицах. Используйте в свежем виде с пивом, хлебом, сыром или в салатах. Действительно хороший урожай между основными культурами или для посева между салатом или морковью.<br><br>Редис, пожалуй, самый простой и быстрый овощ из всех существующих. Лучше всего редис растет в прохладную погоду весной и в начале лета или осенью и зимой (субтропики).<br><br>Если редис выращивать на сильном огне с небольшим количеством воды, он станет острым и жестким.<br><br>Редис предпочитает прохладную влажную почву. Не позволяйте почве пересыхать во время вегетации.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 28 (1g)

5/ 5

<h2><strong>Семена белой круглой озимой редьки</strong></h2> <h2><span style="color:#ff0000;"><strong>Цена за пакет из 100 (1 г) семян.</strong></span></h2> <p>Эта зимняя редька была завезена в Европу миссионерами-иезуитами в 1850 году. Редька с чистой белой кожей и хрустящей мякотью производится с середины лета до начала зимы, а оставшаяся редька хорошо хранится в песке в конце зимы. Семена отлично подходят для прорастания. Его можно посадить в октябре. Молодые листья также можно использовать в салатах или для жарки. Держится хорошо. 60 дней от прорастания.</p> <p>Сеять экономно, так как они крупнее стандартной редьки, часто и немного от последнего мороза до зимы для сплошного урожая все лето.</p> <p>Они будут собирать урожай до позднего осеннего сева.</p>

VE 88 (1g)

5/ 5

<h2><strong>Редис Черный зимний круглый Испанский семена</strong></h2> <h2><strong><span style="color: #ff0000;" class="">Цена пакета 120 (1g) семян.</span></strong></h2> <p>Корнеплоды черные, плоско-округлые или округлые массой 250-600 г. Мякоть белая, сочная, приятного остро-сладкого вкуса. Лежкость высокая. Корнеплод полностью погружен в почву. Для употребления в свежем виде в осенне-зимний период. Один из лучших сортов для зимнего хранения. При соблюдении условий хранения, редька может лежать до нового урожая без потери вкуса и товарных качеств. Мякоть корнеплодов обладает лечебными свойствами.<br />Может расти до диаметра 6-10 см.<br />Рекомендован для : осеннего посева , при густоте посадки 8-10 см.<br />Корнеплоды могут храниться всю зиму.<br />Урожай 4,7-7,5 кг/кв.м. Для открытого грунта. Сроки созревания: среднеспелый, от всходов до технической спелости проходит 70-93 дня.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 18 (1g)

5/ 5

<h2><strong>Семена редиса Saxa Treib</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Цена за упаковку из 1g (100) семян.</strong></span></h2> Редис Saxa Treib считается «новой звездой рынка» благодаря высокой однородности круглой редьки, исключительному ярко-красному цвету, высокому блеску, но, прежде всего, сохранению прочности и свежести кружева в течение 3-4 дней.<br><br>Ранний сладкий сорт редиса с ярко-красными округлыми корнями, который долгое время остается хрустящим.<br><br>Листья в пучке идеальных размеров, темно-зеленые. Достаточно один раз попробовать эту редьку и понять, что высокая цена семян абсолютно соответствует качеству. Исключительные характеристики как в теплицах, так и на открытом воздухе. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 12 (1g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Мака перуа́нская черный семена (Lepidium meyenii)</h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 20 семян.</strong></span></h2> <p><strong>Мака перуа́нская</strong>, или <strong>Клопо́вник Ме́йена</strong> (лат. Lepidium meyenii) — вид растений из рода Клоповник семейства Капустные. Растёт на высокогорных платоБоливии, Перу и северо-запада Аргентины на высоте 3 500—4 450 метров над уровнем моря. Используется как пищевой продукт, предположительно обладает не подтвержденными клиническими исследованиями афродизиатическими свойствами (за что иногда даже называется перуанским женьшенем — англ. Peruvian ginseng^[3]).</p> <p>Французское Агентство санитарной безопасности выпустило предупреждение о возможной небезопасности употребления молотого корня маки, содержащего потенциально мутагенные компоненты.</p> <p>Основные активные компоненты:</p> <ul> <li>амиды жирных кислот (макамиды разновидностей A, B1, B2, C) — способствуют увеличению потенции;</li> <li>смеси имидазольных алкалоидных производных — алкалоиды (лепидины А и В)^[4][5][6][7].</li> </ul> <p>Клубни маки используются в сыром, варёном и сушёном виде (для приготовления своеобразного пюре при добавлении молока). Сушёные клубни могут храниться долгие годы. Выращивание маки в Южной Америке распространилось широко со времён Конкисты, однако со временем сократилось. В Перу в начале XXI века только около 50 гектаров было занято посадками маки.</p> <p>Своё научное название вид получил в честь немецкого ботаника Франца Юлиуса Фердинанда Мейена (нем. Franz Julius Ferdinand Meyen, 1804—1840), исследовавшего флору Перу в 1831 году во время кругосветного путешествия под руководством Александра фон Гумбольдта.</p> <table> <tbody> <tr> <td colspan="2" width="100%"> <p><strong>Sowing Instructions</strong></p> </td> </tr> <tr> <td> <p><strong>Propagation:</strong></p> </td> <td> <p>Seeds</p> </td> </tr> <tr> <td> <p><strong>Pretreat:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Stratification:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Sowing Time:</strong></p> </td> <td> <p>all year round </p> </td> </tr> <tr> <td> <p><strong>Sowing Depth:</strong></p> </td> <td> <p>Just sprinkle on the surface of the substrate + gently press</p> </td> </tr> <tr> <td> <p><strong>Sowing Mix:</strong></p> </td> <td> <p>Coir or sowing mix + sand or perlite</p> </td> </tr> <tr> <td> <p><strong>Germination temperature:</strong></p> </td> <td> <p>20 ° C</p> </td> </tr> <tr> <td> <p><strong>Location:</strong></p> </td> <td> <p>bright + keep constantly moist not wet</p> </td> </tr> <tr> <td> <p><strong>Germination Time:</strong></p> </td> <td> <p>1-6 weeks</p> </td> </tr> <tr> <td> <p><strong>Watering:</strong></p> </td> <td> <p>Water regularly during the growing season</p> </td> </tr> <tr> <td> <p><strong> </strong></p> </td> <td> <p><br /><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></p> </td> </tr> </tbody> </table> </body> </html>

VE 168 (20 S)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>50.000 семена Мака перуа́нская красный (Lepidium meyenii)</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена пакета 50 грамм примерно 50.000 семян.</strong></span></h2> <p><strong>Мака перуа́нская</strong>, или <strong>Клопо́вник Ме́йена</strong> (лат. Lepidium meyenii) — вид растений из рода Клоповник семейства Капустные. Растёт на высокогорных платоБоливии, Перу и северо-запада Аргентины на высоте 3 500—4 450 метров над уровнем моря. Используется как пищевой продукт, предположительно обладает не подтвержденными клиническими исследованиями афродизиатическими свойствами (за что иногда даже называется перуанским женьшенем — англ. Peruvian ginseng^[3]).</p> <p>Французское Агентство санитарной безопасности выпустило предупреждение о возможной небезопасности употребления молотого корня маки, содержащего потенциально мутагенные компоненты.</p> <p>Основные активные компоненты:</p> <ul> <li>амиды жирных кислот (макамиды разновидностей A, B1, B2, C) — способствуют увеличению потенции;</li> <li>смеси имидазольных алкалоидных производных — алкалоиды (лепидины А и В)^[4][5][6][7].</li> </ul> <p>Клубни маки используются в сыром, варёном и сушёном виде (для приготовления своеобразного пюре при добавлении молока). Сушёные клубни могут храниться долгие годы. Выращивание маки в Южной Америке распространилось широко со времён Конкисты, однако со временем сократилось. В Перу в начале XXI века только около 50 гектаров было занято посадками маки.^[2]</p> <p>Своё научное название вид получил в честь немецкого ботаника Франца Юлиуса Фердинанда Мейена (нем. Franz Julius Ferdinand Meyen, 1804—1840), исследовавшего флору Перу в 1831 году во время кругосветного путешествия под руководством Александра фон Гумбольдта.</p> <table> <tbody> <tr> <td colspan="2" width="100%"> <p><strong>Sowing Instructions</strong></p> </td> </tr> <tr> <td> <p><strong>Propagation:</strong></p> </td> <td> <p>Seeds</p> </td> </tr> <tr> <td> <p><strong>Pretreat:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Stratification:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Sowing Time:</strong></p> </td> <td> <p>all year round </p> </td> </tr> <tr> <td> <p><strong>Sowing Depth:</strong></p> </td> <td> <p>Just sprinkle on the surface of the substrate + gently press</p> </td> </tr> <tr> <td> <p><strong>Sowing Mix:</strong></p> </td> <td> <p>Coir or sowing mix + sand or perlite</p> </td> </tr> <tr> <td> <p><strong>Germination temperature:</strong></p> </td> <td> <p>20 ° C</p> </td> </tr> <tr> <td> <p><strong>Location:</strong></p> </td> <td> <p>bright + keep constantly moist not wet</p> </td> </tr> <tr> <td> <p><strong>Germination Time:</strong></p> </td> <td> <p>1-6 weeks</p> </td> </tr> <tr> <td> <p><strong>Watering:</strong></p> </td> <td> <p>Water regularly during the growing season</p> </td> </tr> <tr> <td> <p><strong> </strong></p> </td> <td> <p><br /><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></p> </td> </tr> </tbody> </table> </body> </html>

VE 167 (50 g)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Мака перуа́нская красный семена (Lepidium meyenii)</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 20 семян.</strong></span></h2> <p><strong>Мака перуа́нская</strong>, или <strong>Клопо́вник Ме́йена</strong> (лат. Lepidium meyenii) — вид растений из рода Клоповник семейства Капустные. Растёт на высокогорных платоБоливии, Перу и северо-запада Аргентины на высоте 3 500—4 450 метров над уровнем моря. Используется как пищевой продукт, предположительно обладает не подтвержденными клиническими исследованиями афродизиатическими свойствами (за что иногда даже называется перуанским женьшенем — англ. Peruvian ginseng^[3]).</p> <p>Французское Агентство санитарной безопасности выпустило предупреждение о возможной небезопасности употребления молотого корня маки, содержащего потенциально мутагенные компоненты.</p> <p>Основные активные компоненты:</p> <ul> <li>амиды жирных кислот (макамиды разновидностей A, B1, B2, C) — способствуют увеличению потенции;</li> <li>смеси имидазольных алкалоидных производных — алкалоиды (лепидины А и В)^[4][5][6][7].</li> </ul> <p>Клубни маки используются в сыром, варёном и сушёном виде (для приготовления своеобразного пюре при добавлении молока). Сушёные клубни могут храниться долгие годы. Выращивание маки в Южной Америке распространилось широко со времён Конкисты, однако со временем сократилось. В Перу в начале XXI века только около 50 гектаров было занято посадками маки.^[2]</p> <p>Своё научное название вид получил в честь немецкого ботаника Франца Юлиуса Фердинанда Мейена (нем. Franz Julius Ferdinand Meyen, 1804—1840), исследовавшего флору Перу в 1831 году во время кругосветного путешествия под руководством Александра фон Гумбольдта.</p> <table> <tbody> <tr> <td colspan="2" width="100%"> <p><strong>Sowing Instructions</strong></p> </td> </tr> <tr> <td> <p><strong>Propagation:</strong></p> </td> <td> <p>Seeds</p> </td> </tr> <tr> <td> <p><strong>Pretreat:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Stratification:</strong></p> </td> <td> <p>0</p> </td> </tr> <tr> <td> <p><strong>Sowing Time:</strong></p> </td> <td> <p>all year round </p> </td> </tr> <tr> <td> <p><strong>Sowing Depth:</strong></p> </td> <td> <p>Just sprinkle on the surface of the substrate + gently press</p> </td> </tr> <tr> <td> <p><strong>Sowing Mix:</strong></p> </td> <td> <p>Coir or sowing mix + sand or perlite</p> </td> </tr> <tr> <td> <p><strong>Germination temperature:</strong></p> </td> <td> <p>20 ° C</p> </td> </tr> <tr> <td> <p><strong>Location:</strong></p> </td> <td> <p>bright + keep constantly moist not wet</p> </td> </tr> <tr> <td> <p><strong>Germination Time:</strong></p> </td> <td> <p>1-6 weeks</p> </td> </tr> <tr> <td> <p><strong>Watering:</strong></p> </td> <td> <p>Water regularly during the growing season</p> </td> </tr> <tr> <td> <p><strong> </strong></p> </td> <td> <p><br /><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></p> </td> </tr> </tbody> </table> <p> </p> </body> </html>

VE 167 (20 S)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Мака перуа́нская семена (Lepidium meyenii)</strong></h2> <h2><span style="color: #ff0000;"><strong>Цена за пакет из 20 или 40 семян.</strong></span></h2> <p><b>Мака перуа́нская</b>, или<span> </span><b>Клопо́вник Ме́йена</b><span> </span>(лат. <span lang="la" xml:lang="la">Lepidium meyenii</span>) —<span> </span>вид<span> </span>растений из<span> </span>рода<span> </span>Клоповник<span> </span>семейства<span> </span>Капустные. Растёт на высокогорных<span> </span>платоБоливии,<span> </span>Перу<span> </span>и северо-запада<span> </span>Аргентины<span> </span>на высоте 3 500—4 450 метров над<span> </span>уровнем моря. Используется как<span> </span>пищевой продукт, предположительно обладает не подтвержденными клиническими исследованиями<span> </span>афродизиатическими<span> </span>свойствами (за что иногда даже называется перуанским женьшенем —<span> </span>англ. <span lang="en" xml:lang="en">Peruvian ginseng</span><sup id="cite_ref-autogenerated1_3-0" class="reference">[3]</sup>).</p> <p>Французское Агентство санитарной безопасности выпустило предупреждение о возможной небезопасности употребления молотого корня маки, содержащего потенциально мутагенные компоненты.</p> <p>Основные активные<span> </span>компоненты:</p> <ul> <li>амиды<span> </span>жирных кислот<span> </span>(макамиды<span> </span>разновидностей A, B1, B2, C) — способствуют увеличению<span> </span>потенции;</li> <li>смеси имидазольных алкалоидных производных —<span> </span>алкалоиды<span> </span>(лепидины<span> </span>А и В)<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-5" class="reference">[5]</sup><sup id="cite_ref-6" class="reference">[6]</sup><sup id="cite_ref-7" class="reference">[7]</sup>.</li> </ul> <p>Клубни<span> </span>маки используются в сыром, варёном и сушёном виде (для приготовления своеобразного<span> </span>пюре<span> </span>при добавлении<span> </span>молока). Сушёные клубни могут храниться долгие годы. Выращивание маки в<span> </span>Южной Америке<span> </span>распространилось широко со времён<span> </span>Конкисты, однако со временем сократилось. В Перу в начале XXI века только около 50<span> </span>гектаров<span> </span>было занято посадками маки.<sup id="cite_ref-MWDAHC_2-1" class="reference">[2]</sup></p> <p>Своё научное название вид получил в честь<span> </span>немецкого<span> </span>ботаника<span> </span>Франца Юлиуса Фердинанда Мейена<span> </span>(нем. <span lang="de" xml:lang="de">Franz Julius Ferdinand Meyen</span>,<span> </span>1804—1840), исследовавшего<span> </span>флору<span> </span>Перу<span> </span>в<span> </span>1831 году<span> </span>во время<span> </span>кругосветного путешествия<span> </span>под руководством<span> </span>Александра фон Гумбольдта.</p> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>

VE 166 (20 S)