5/ 5

<div class="container"> <div class="row"> <div class="col-12"> <h2 class=""><strong>Goji, Goji Berry tohumları (Lycium barbarum)</strong></h2> <h2><span style="color: #ff0000;"><strong>50 (0,036g) veya 200 (0,15g) tohumların Paketi için fiyat.</strong></span></h2> <p><span>Goji Berry olarak da bilinen Goji, Asya'da oldukça popüler olan ve son yıllarda Avrupa ülkelerinde sağlıklı ve lezzetli meyvesiyle sürekli popülerlik kazanmış çok yıllık bir bitkidir. Meyveler düşük kalorili diyetler için mükemmeldir ve yaşlanmanın etkilerini önlemede yardımcı olur. Goji bahçelerde ve çeşitli ekici tiplerinde yetiştirilebilir.</span></p> <p><span>Büyüyen: tohumları ocak ayından mart ayına kadar ekin. Bitkiler yarı gölgeli konumları tercih eder ve 3 metreye kadar büyüyebilir. Ağustos ayından eylül ayına kadar bu çeşitli çiçekleri ve ekim ayından itibaren hasat edilmeye hazırdır.</span></p> </div> </div> </div> <div class="container"> <div class="row"> <div class="col-12"> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script> </div> </div> </div>

V 36 R (50 S)

5/ 5

<h2><strong>Kumato Domates Tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10, 20 seeds.</strong></span></h2> <p>Kumato® gerçekten olağanüstü. Deneyin ve otantik domates aroması yaşayacaksınız. Yoğun ve tatlı. Tüm yıl boyunca duyumlar dünyasına hoş geldiniz. Kumato®'ya hoş geldiniz.</p> <p>Kumato® domateslerinin geleneksel domateslerden farkı nedir?</p> <p>Kumato® domateslerinin rengi koyu kahverengiden altın yeşile değişir. Bu onun doğal görünümü. Her ne kadar olgunlaşmamış gibi görünseler ve tada acı olacaklarsa da, bu domates ailesinin otantik ve yoğun bir tadı vardır.</p> <p>Benzersiz ve açıkça tanımlanmış bir tat hissi yaratan kontrast hafif ekşi nota ile normal domateslerden daha tatlıdırlar. Ayrıca, Kumato® domatesleri çok sulu ve sert bir yapıya sahiptir, bu da lezzetli salatalar ve birçok domates bazlı tarif hazırlarken mükemmel bir seçim oldukları anlamına gelir.</p> <p>Kumato® domatesleri ne büyüklüktedir ve ne kadar ağırlığındadır?</p> <p>Kumato® 5 ila 6 cm çapında oldukça standart boyuttadır. Genellikle 80 ila 120 g ağırlığındadır.</p> <p>Kumato® domateslerinin kökeni nedir?</p> <p>1970'lerde Luis Ortega, babasıyla birlikte, Almeria sahilindeki Agra köyünde ailesi tarafından yetiştirilen tarlalara giderdi. Merakları, daha az su alan çizgilerin sonundaki domateslerin farklı bir renk olduğunu, ancak çok daha yoğun ve tatlı bir tat olduğunu keşfetmesini sağladı. Bunu gözlemledikten sonra, genç çiftçi kendine kişisel bir meydan okuma getirdi: farklı bir renk olan otantik ve yoğun bir lezzetle domates yetiştirmek. Akdeniz kıyılarında Kumato® domates böyle doğdu.</p> <p>Kumato® domatesleri renklerine rağmen neden çoğu domatesden daha tatlıdır?</p> <p>Kalite birçok faktöre, en önemlisi çeşitliliğe ve yetişme koşullarına bağlıdır, ama asla renge bağlı değildir.</p> <p>Kumato® domatesleri, doğal olarak koyu, olağanüstü tatlı meyveler üreten özel domates bitkilerinden gelir. Bu, doğal olarak geleneksel kırmızı domateslerden daha yüksek olan "brix seviyesi" (fruktoz içeriği) nedeniyle.</p> <p>Ayrıca, Kumato® markası altında pazarlanan tüm domatesler optimum iklim koşullarında büyüdüğü ve olgunlaştığı ve ticarileştirilmeden önce dikkatle seçildiği için, tüketiciler tüm meyvelerin aynı tat ve lezzet yoğunluğuna sahip olacağından emin olabilirler.</p> <p>Kumato® domatesleri genetik olarak değiştirilmiş ürünler midir?</p> <p>Bir şey değil! Kumato®, geleneksel bitki yetiştirme tekniklerini ve doğal yetiştirme yöntemlerini uygulamak için yorulmak bilmeyen çabaların olağanüstü sonucudur. Kökeni, kendiliğinden yetişen ve Akdeniz bölgesinin kuru ve tuzlu koşullarına dayanacak şekilde adapte edilmiş yabani domateslerde bulunabilir.</p> <p>Milyonlarca yıldır doğal olarak birçok mükemmel çeşit vardır ve klasik çaprazlama teknikleri ile yeni çeşitler elde edilebilir. Bu çeşitlerin çoğu, çoğunlukla maliyet ve teknik zorluklar ile ilgili çeşitli nedenlerle büyük ölçekte yetiştirilmemiştir (çok hassastırlar, yüksek verime sahip değildirler, farklı iklimlere kolayca uyum sağlamazlar, vb. ). Kumato® domatesleri, tablonuza makul bir maliyetle başarılı bir şekilde getirdiğimiz ve - bugünün tarımsal teknik ve süreçlerindeki uzmanlığımızdan - doğal yetiştirme yöntemleri ile - üstün doğa yaratımını yansıtır!</p> <p>Kumato® domateslerinin besin içeriği nedir?</p> <p>Kumato® çok sağlıklı bir besindir. Sağlıklı bir diyetin bir parçası olarak sık tüketim önerilir. Özellikle potasyum, magnezyum ve A ve C vitaminleri bakımından zengindir. Ayrıca, kalorisi düşüktür (150 g başına 31 kcal) ve elbette kolesterol veya doymuş yağ içermez.</p>

VT 7 O (10 S)

5/ 5

<h2><strong>Sürünen Kekik, Breckland Kekik tohumu (Thymus Serpyllum)</strong></h2> <h2><span style="color:#ff0000;"><strong>50 tohum paketi için fiyat.</strong></span></h2> <p>Aynı zamanda Breckland Kekik olarak da bilinen Sürünen Kekik, kurutulmuş sürgünleri tıbbi amaçlar için yaygın olarak kullanılan çok yıllık bir bitkidir. Kurutulmuş halde kullanıldığında, cilt üzerinde yararlı bir etkiye sahiptir; kan dolaşımını arttırmanın yanı sıra cildi dezenfekte eder ve sıkarlar. Bu çeşitlilik ayrıca idrar yolu enfeksiyonlarını tedavi etmek ve sindirim problemlerine yardımcı olmak için kullanılırken, inhalasyon için kullanılırken üst hava geçişlerini dezenfekte eder. Sadece Sürünen Kekik tıbbi özellikleri nedeniyle çok değerli değil, aynı zamanda taş döşemelerinde yetiştirilmesi tavsiye edilen seçkin bir süs bitkisidir. </p> <p>Büyüyen: tohumları nisandan hazirana kadar ekin. Ağustos ayından eylül ayına kadar 20x20cm aralıklarla kalıcı bir yere dikin. Bu çeşitlilik haziran-ağustos ayları arasındadır. </p>

MHS 111 (50 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Yubari King Kavun Tohumları Dünyanın en pahalı meyvesi</strong></h2> <h2><span style="color: #ff0000;"><strong>Paket Fiyatı 5, 10, 50 tohum.</strong></span></h2> <p>TOKYO Japonya'da müzayedede olan oldukça tatlı bir kavun rekoru 12.000 dolar getirerek ülkedeki şimdiye kadar satılan en pahalı kavunlardan biri haline geldi.</p> <p>In a society where melons are a luxury item commonly given as gifts the jaw-dropping auction last month shocked everyone! At that auction, a pair of "Yubari" cantaloupe melons sold for a record $23,500. Wikipedia Yubari</p> <p>A pair of cantaloupes from the bankrupt city of Yubari, Hokkaido, fetched a whopping 2 million yen at the first auction of the season at the Sapporo central wholesale market, the Japan Agricultural Cooperative's Yubari unit said. The price paid by Marui Imai Inc., a Sapporo-based department store, for the upmarket produce surpassed the previous record of 800,000 yen for two cantaloupes, JA Yubari said. "Perhaps the city's designation as a financially rehabilitating entity ironically helped generate an advertising effect," said a spokesperson for the former coal town, which went bankrupt last year. "This will encourage the city a lot."</p> <p>The two melons were put on display at Marui Imai's flagship outlet priced at 1 million yen apiece. Yoshikazu Hoshino, 59, a purchasing officer at the department store, said the cantaloupes were more for publicity than profit. "We were bullish in the bidding because we're celebrating our 135th anniversary this year. We wanted as many customers as possible to see them," he said. One of the million-yen fruits has already been sold, the store said. Other shoppers were stunned by the price.</p> <p>"It's not a price I can afford," said Ryoko Hino, a 79-year-old shopper.</p> <p>So the Yubari King costs generally from 100 to 1000 € / piece.</p> <p>How to Cultivate Yubari King Melon</p> <p>Side Selection</p> <p>Try to plant in a location that enjoys full sun and remember to water often. Keep in mind when planting that Yubari King is thought of as hardy, so this plant will survive close to or on freezing temperatures.</p> <p>Soil</p> <p>The soil the melons are grown in is volcanic ash. It's not what's in the volcanic soil, but how the soil behaves. It lets growers there easily control the temperature of the soil, and the ash lets water quickly drain through, allowing for the top to remain dry, which promotes the size of the melons. Yubari King needs a potting mix soil with a ph of 6.1 to 7.5 (weakly acidic soil to weakly alkaline soil). You just buy a bag of compost and add it to your soil to feed your plants. It is not only better for them, it is also cheaper.</p> <p>Seeding:</p> <p>Try to aim for a seed spacing of at least 1.89 feet (58.0 cm) and sow at a depth of around 0.5 inches (1.27 cm). Soil temperature should be kept higher than 21°C / 70°F to ensure good germination. By our calculations, you should look at sowing Yubari King about 14 days before your last frost date.</p> <p>Ensure that temperatures are mild and all chance of frost has passed before planting out, as Yubari King is a hardy plant.</p> <p>Planting</p> <p>Melon is planted in February. The first ones are ready to harvest 105 days after planting. The growing season ends in early September. Cutaway any diseased or pest damaged leaves first. This will enable the plant to put all of its energy into making a great Melon instead of making more leaves. Melons are an annual, not a perennial. They can grow more than 1 harvest but the first is always the best but if you have an heirloom and need the extra seed then let more fruit set after your first harvest. DO NOT let fruit set until AFTER your first harvest so all of the plant's energy (sugars) go into the Melon(s) on the vine.</p> <p>At long last, to see flowers appearing on the vines, which means melons are on their way! It seems like it takes forever but really it only has been a little over a month or so.</p> <p>Watering and Fertilizer You have covered this in the past but things change when the melons start to grow. You should water them every other day if your soil is well-drained. Keep an eye on the top of the soil and water when the top is dry to a depth of about ½ inch. There should never be a fear of overwatering if your soil drains well and containers have holes for excess water to leave from. Remember, very dry soil sheds water like a Ducks back. It will take time for the water to soak into the soil and you will have a lot of run-offs until it rehydrates. Never water with cold water since it will shock the plant a little and may slow growth or development of fruit. You may need to water every other day with 1 gal of water for every 4 cubic feet of growing medium but you might decide that you want to waterless. Your local weather will also play a role.</p> <p>If you started with a soil mix of compost, you should not need to fertilize your plants. You can do, however, like to add ½ tsp of Super Thrive to every 2 gallons of water. This will help them resist pests and develop much stronger. After the fruit gets to the size of a grapefruit You can use only water until harvest.</p> <p>Pollinate</p> <p>Melons will not appear out of anywhere. There needs to be a male and female flower for the Melon to form. The fruit will grow from the female flower. Male flowers are the first to appear on the plant. If you have other Melons growing in your yard then you might consider covering the Ichiba Kouji with a mosquito net to keep bees from pollinating your other melons, especially if they are an heirloom. When the female flowers appear, take a male flower and place it inside the female flower or use a small dust brush and swab the inside of the male flower and then swab the female flower to pollinate. You can also let bees do this for you if you wish. Only 2 Melons (at most) should be grown on the vine at a time. Each plant should yield 4 or more Melons if you let them but they will be smaller and lower quality. “I must sacrifice the others to make the best one possible.” - Japanese Melon Grower The Japanese master growers hand pollinate three flowers and let them get to about the size of a baseball, then select the best one and let only that one grow. The others can be chopped up and added to the compost pile.</p> <p>When Melons burst!</p> <p>The inside of the melon is growing so fast that the outside can’t keep up so a crack forms. At this point, the plant's sugars flow out to cover the crack and heal the melon. This is supposed to happen, in fact, if it doesn’t your doing something wrong. This is what forms the reticulation or netting. The finer the reticulation is, the juicier the inside is.</p> <p>“If the reticulation is great, the inside is great too.” – Japanese Melon Judge</p> <p>If you don’t make good netting, then you don’t make a good melon. This is where art makes an entrance. It is something that you’re going to have to experiment with to get the melon just the way you like them. If you just set it on the ground, then the melon will not form a perfect circle and the netting may be affected, not to mention bugs getting into them. If you put them on a trellis then the juices may not be evenly distributed or may become misshapen or even caught inside the trellis if you’re not careful. This is why you can use them to hang the melon so that it would not be disturbed.</p> <p>Harvesting</p> <p>After the cracking is over with and the melon is healed it is time for the next technique. Several times until you’re ready to harvest, you need to put on some cotton work gloves and rub firmly all around the melon. You should do this twice a week. For example Monday and Thursday. The reason for doing this is to make the Melon sweeter.</p> <p>“This is called Tama Fuki. It stimulates the melon and adds sweetness.” – Japanese Melon Grower</p> <p>Melons are hard to tell when they are ripe. They stay green and on the vine. So how do you know when they are ready? </p> <p>    1. The stem is “green and strong” (dry)</p> <p>     2. The bottom of the Melon is “flexible” (slightly soft)</p> <p>     3. It should feel heavier than it looks.</p> <p>     4. You should smell the Melon aroma when in close proximity.</p> <p>Pest and Diseases:</p> <p>Quality</p> <p>To most Americans, your melon will taste just like a regular melon. A really good melon but unless they know what they have in their hands then they will most likely overlook the quality. Only when they bite into a regular store-bought melon will they realize what they once held. The quality of your melon can be seen without cutting it open. If you look at a store-bought melon, you will see that the “netting” or reticulation is very fine or small. A great melon will have more pronounced or thicker lines in the reticulation. This quality level depends mostly on the watering schedule that is set. Personally we found that watering every other day to work best in my area but that may change depending on your climate. Remember that melons come from a desert environment. We wish you luck in your melon growing adventures!</p>

V 2 (5 S)

5/ 5

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

F 7 mix

5/ 5

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

V 228 (5 S)

5/ 5

<h2><span style="text-decoration: underline;"><strong><em>BLACK GRAPE SEEDS (VITIS VINIFERA)</em></strong></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters.</p> <p> </p> <p><strong>Description</strong></p> <p>Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes.  Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid.</p> <p> </p> <p><strong>History</strong></p> <p>The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.</p> <p>Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars. The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America.</p> <p> </p> <p>In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose.</p> <p> </p> <p><strong>Distribution and production</strong></p> <p>According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.</p> <p> </p> <p>There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km2. (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling and Chardonnay.</p> <p> </p> <p><strong>Juice</strong></p> <p>Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy or vinegar. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice.</p> <p> </p> <p><strong><em>Health claims</em></strong></p> <p><strong>French paradox</strong></p> <p>Comparing diets among Western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation,  polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as:</p> <p> </p> <p>    Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage</p> <p>    Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure</p> <p>    Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor)</p> <p> </p> <p>Although adoption of wine consumption is not recommended by some health authorities, a significant volume of research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Emerging evidence is that wine polyphenols like resveratrol  provide physiological benefit whereas alcohol itself may have protective effects on the cardiovascular system. More may be seen in the article the Long-term effects of alcohol.</p> <p> </p> <p><strong>Resveratrol</strong></p> <p>Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets.</p> <p> </p> <p>Resveratrol is found in widely varying amounts among grape varieties, primarily in their skins and seeds, which, in muscadine grapes, have about one hundred times higher concentration than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram.</p> <p> </p> <p>In vitro studies indicate that protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies with mice, resveratrol has transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure.</p> <p> </p> <p>Resveratrol is the subject of several human clinical trials, among which the most advanced is a one year dietary regimen in a Phase III study of elderly patients with Alzheimer's disease.</p> <p> </p> <p><strong>Anthocyanins and other phenolics</strong></p> <p>Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties.[31] Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin.[31] It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health.[32] Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections.</p> <p> </p> <p>Red wine may offer health benefits more so than white because potentially beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[33] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L,[34] depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins.</p> <p> </p> <p>Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes.</p> <p> </p> <p>The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape.</p> <p> </p> <p><strong>Seed constituents</strong></p> <p>Main articles: Grape seed extract and Grape seed oil</p> <p>Biochemical and preliminary clinical studies have demonstrated potential biological properties of grape seed oligomeric procyanidins. For example, laboratory tests indicated a potential anticancer effect from grape seed extract. According to the American Cancer Society, "there is very little reliable scientific evidence available at this time that drinking red wine, eating grapes, or following the grape diet can prevent or treat cancer in people".</p> <p> </p> <p>Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products for perceived health benefits. Grape seed oil contains tocopherols (vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid and alpha-linolenic acid.</p> <p> </p> <p><strong>Concord grape juice</strong></p> <p>Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer, platelet aggregation and other risk factors of atherosclerosis, loss of physical performance and mental acuity during aging and hypertension in humans.</p>

V 131 (10 S)

5/ 5

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

T 45 (20 S)

5/ 5

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

B 6 (5 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Anadolu kestanesi Tohumlar (Castanea sativa)</strong></h2> <h2><span style="color: #ff0000;"><strong>5, 10 tohum paketi için fiyat.</strong></span></h2> <p><b>Anadolu kestanesi</b><span> </span>(<i>Castanea sativa</i>),<span> </span>kayıngiller<span> </span>(Fagaceae) familyasında anavatanı güney<span> </span>Avrupa<span> </span>ve<span> </span>Asya<span> </span>olan, 20–35 m boy, 2 m çap yapabilen bir<span> </span>kestane<span> </span>türü.</p> <h2><span id="Morfolojik_.C3.B6zellikleri"></span><span class="mw-headline" id="Morfolojik_özellikleri">Morfolojik özellikleri</span></h2> <p>Gençken düzgün olan gövde kabukları yaşlandıkça çatlaklı bir görünüm alır. Genç sürgünler yeşilimsi gri daha sonra kırmızımsı kahverengiye dönüşür.</p> <p>Geniş mızraksı veya dar eliptik<span> </span>yapraklar<span> </span>sivri uçludur. Yapraklar 16–30 cm uzunluğunda, 5–9 cm genişliğindedir. Kenarlı basit dişlidir. Dişler sivri uçlu, yukarıya doğru kıvrıktır. Üst yüzeyi parlak yeşil alt yüzü ise hafif tüylüdür.</p> <p>Erkek çiçekler başak şeklindedir. Dişi çiçekler erkek çiçeklerin alt tarafında bulunur.<span> </span>Kupula<span> </span>4<span> </span>brahtecikten<span> </span>oluşur, üzerinde batıcı dikenler bulunur. Kupulanın içerisinde 3 tane yarım küre biçiminde parlak kızıl kahverengi<span> </span>tohum<span> </span>bulunur.</p> <h2><span id="Da.C4.9F.C4.B1l.C4.B1m.C4.B1"></span><span class="mw-headline" id="Dağılımı">Dağılımı</span></h2> <p>Türkiye'de Kuzey<span> </span>Anadolu<span> </span>ve<span> </span>Marmara Bölgesi'nde yayılış gösterir. Genellikle<span> </span>meşe,<span> </span>kayın<span> </span>ve<span> </span>gürgen<span> </span>birlikte görülür.</p> <h2><span id="Kullan.C4.B1m.C4.B1"></span><span class="mw-headline" id="Kullanımı">Kullanımı</span></h2> <p>Dayanıklı odunları<span> </span>tanence<span> </span>zengindir.<span> </span>Gemi<span> </span>ve ev inşaatlarında kullanılır. Çiçekleri önemli bir bal kaynağı olan<span> </span>kestanenin<span> </span>meyvesi<span> </span>de ekonomik değere sahiptir.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">                                      all year round                                    </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">about 20-23 ° C.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Until it Germinates</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;">Seeds Gallery 05.11.2012.</span></p> </td> </tr> </tbody> </table> </body> </html>

V 13 5-S

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Renkli çim bezelye, mavi tatlı bezelye tohumu (Lathyrus sativus)</strong></h2> <h2><span style="color: #ff0000;"><strong>6,5 g (30) tohum paketi için fiyat.</strong></span></h2> <p><i><b>Lathyrus sativus</b></i><span> olarak da bilinen,</span><b><span> </span>çim bezelye</b><span> ,</span><b><span> </span>mavi tatlı bezelye</b><span> ,</span><b><span> </span>chickling bezelye</b><span> ,</span><b><span> </span>chickling fiğ</b><span> ,</span><b><span> </span>Hint bezelye</b><span> ,</span><b><span> </span>beyaz bezelye</b><span> ve</span><b><span> </span>beyaz fiğ</b><span> , bir olan</span><span> </span>baklagil<span> (aile</span><span> </span>Fabaceae<span> yaygın insan tüketimi ve için yetiştirilen)</span><span> </span>hayvancılık<span> konusu yayının</span><span> </span>Asya<span> ve</span><span> </span>Doğu Afrika'da<span> . Bu yatkındır alanlarda özellikle önemli mahsul olan</span><span> </span>kuraklık<span> ve</span><span> </span>kıtlık<span> ve diğer tüm ekinler başarısız olduğunda güvenilir ürün verdiği gibi bir sigorta mahsulün 'olarak düşünülür. Tohumlar</span><span> </span>, bir nörodejeneratif hastalığın neden olan bir nörotoksini içeren<span> tohumlar uzun bir süre için bir birinci protein kaynağı olarak tüketilir.</span></p> <h2><span class="mw-headline" id="Cultivation">yetiştirme</span></h2> <p><i>Lathyrus sativus</i><span> </span>ortalama sıcaklığı 10-25 ° C, ortalama yağış yılda 400-650 mm (16-26 inç) burada en büyür. Diğer baklagiller gibi, toprağın nitrojen içeriğini artırır. Ekin yaşayabilir<span> </span>kuraklık<span> </span>veya<span> </span>sel<span> </span>, ama nemli topraklarda iyi yetişir. Işık ağır kil tınlı yoluyla kumlu, ve asit, nötr ya da alkalin topraklar toprak tiplerine tolere eder. Bu gölge tahammül etmez.</p> <p>Tohum içinde pazarlarda insan tüketimi için satılan<span> </span>Florence<span> </span>. Bu tüketimi<span> </span>darbesi<span> </span>İtalya'da ülkenin orta kesiminde bazı alanlarda sınırlıdır ve giderek azalmaktadır.</p> <p>Çim bezelye (yapılmış Un<span> </span>İspanyolca<span> </span>:<span> </span><i>almorta</i><span> </span>) için ana madde<span> </span><i>gachas<span> </span>manchegas</i><span> </span>veya<span> </span><i>gachas de almorta</i><span> </span>. Çanak için Accompaniments boyunca değişiklik<span> </span>La Mancha<span> </span>. Bu eski bir<span> </span>Manchego mutfağı<span> </span>genelde soğuk kış aylarında tüketilen zımba. Çanak genellikle bir kaşık ya da ekmek basit dilim kullanılarak, pişmiş edildiği tava doğrudan dışarı yenir. Bu yemek genellikle kişinin dudakları veya dilini yakmamaya dikkat ederek, ateşten çıkarmadan hemen sonra tüketilmektedir.</p> <p>Toksisitesi nedeniyle, insan tüketimi için 1967 yılından bu yana İspanya'da yasaktır. Hayvan yemi olarak satılabilir ama insan tüketimi için diğer unların geçerli yakınında görüntülenemiyor (BOE-2484/1967. 21 Eylül. Paragraflar 3.18.09 a ve b ve 5.36.16 b)</p> <p>Çim bezelye unu özellikle saf bir şekilde, Castilla-La Mancha dışında elde etmek son derece zordur. Ticari olarak temin edilebilen<span> </span><i>almorta</i><span> </span>çim bezelye zaman uzun süreler için önemli ölçüde büyük miktarlarda tüketilen halinde zehirli oldukları için unu buğday unu ile karıştırılır.</p> <p>Kasaba<span> </span>Alvaiázere<span> </span>Portekiz nabız içeren yemekler için birkaç gün süren bir festival ayırır. Alvaiázere kendisini başkenti çağırır<span> </span><i>Chícharo</i><span> </span>, Portekizce bu darbenin adının.</p> <p>Olgunlaşmamış tohumlar yeşil bezelye gibi yenebilir.<span> </span><i>L. sativus</i><span> </span>toksinleri azaltmak için ıslatma ve kapsamlı pişirme ihtiyacı var.</p> <p>Yaprakları ve sapı pişmiş gibi yenir<span> </span><i>chana destan</i><span> </span>(<span> </span>Odia<span> </span>: bölgelerinde ଚଣା ଶାଗ)<span> </span>Odisha<span> </span>, Hindistan.</p> <h3><span class="mw-headline" id="Seed_ODAP_characteristics">Tohum ODAP karakteristikleri</span></h3> <p>Diğer tahıl baklagiller gibi,<span> </span><i>L. sativus</i><span> </span>bir yüksek üreten<span> </span>bir protein<span> </span>tohum. Tohumlar aynı zamanda, değişken miktarlarda içeren<span> </span>nörotoksik<span> </span>bir amino asit<span> </span>β-N-oksalil-L-α, β-diaminopropionik asit<span> </span>(ODAP). ODAP hastalığın nedeni olarak kabul edilir<span> </span>nörolatirizm<span> </span>, bir<span> </span>nörodejeneratif<span> </span>neden hastalık<span> </span>felç<span> </span>alt gövdenin: bir lokal anestezinin (kalçalar) zayıflaması. Hastalık sonra oluşmaya görülmüştür<span> </span>kıtlık<span> </span>Avrupa'da (Fransa, İspanya, Almanya), Kuzey Afrika ve içinde<span> </span>Güney Asya<span> </span>ve hala yaygın olduğu<span> </span>Eritre<span> </span>,<span> </span>Etiyopya<span> </span>, ve<span> </span>Afganistan<span> </span>(dilenen) ne zaman<span> </span><i>Lathyrus</i><span> </span>tohum münhasır veya ana kaynağıdır uzun süre besin. Bitkilerde ODAP konsantrasyonu artar sorunu bileşik, stresli koşullar altında yetiştirilir.</p> <blockquote class="templatequote"> <p>Ekin küçük miktarlarda insanlara zararsızdır, ancak üç aylık bir süre içinde diyetinin önemli bir parçası olarak yeme çocuklarda kalıcı yetişkinlerde dizlerinin altına felç ve beyin hasarı, latirizm olarak bilinen bir hastalığa neden olabilir. (<span> </span>Kew Gardens<span> </span>)</p> </blockquote> <p>Bazı yazarlar bu toksisite abartılmış olduğunu iddia ettiler ve<span> </span><i>L. sativus</i><span> </span>normal diyetin bir parçası olarak zararsızdır. Bu baklagil, L-homoarginin bilinen tek beslenme kaynağı ve daha fazla tercih edilir<span> </span>arginin<span> </span>için<span> </span>nitrik oksit<span> </span>(NO) üretimi. L-ODAP kalsiyuma bağımlı bir aktivatörü olarak etki gösterdiği,<span> </span>protein kinaz C<span> </span>.</p> <p>Islah programları satırlarını üretmek için çalışmalar devam etmektedir<span> </span><i>L. sativus</i><span> </span>az ODAP üretirler.</p> <blockquote class="templatequote"> <p>Batı Asya'dan bazı çeşitleri nörotoksin ve yetiştiricilerin ve çiftçilerin düşük seviyede artık aynı zamanda toksik bileşiğin güvenli seviyesini elde ederken, zorlu koşullarda toleransı korumak çeşitleri geliştirmek için bu genetik çeşitliliğin keşfediyoruz var.</p> </blockquote> <p>Mahsul yabani akrabaları kültivarları iyileştirmek için aday olabilir genetik materyalin, belirgin kaynağıdır.<span> </span>ICARDA<span> </span>halen değerlendirmekte olan<span> </span>mahsul yabani akrabaları<span> </span>biyotik / abiyotik streslere düşük veya hiç ODAP ve dayanıklı / toleranslı olan genleri keşfetmek ve ekili çim bezelye aktarmak için.</p> </body> </html>

VE 47 S (6.5g)

5/ 5

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

D 4 (50 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Cuzco - Cusco Dünyanın En Büyük Dev Mısır Tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>5 veya 10 tohum paketi için fiyat.</strong></span></h2> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Peru ve Ekvador'a özgü Perulu Dev Mısır - Choclo olarak da bilinir, çok geniş bir mısır çeşididir.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Saplar 5 - 5,50 metre yüksekliğe ulaşır, bu çeşitin bir çöplüğünde bir koşuşturma, 4 metrelik bir kuyrukta standart çeşitlerin üzerine yükselir.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Standart mısır çeşitlerinde ortalama ağırlık 100 çekirdek başına 25 - 35 gramdan başlar Perulu Dev Mısır'da 100 çekirdek başına ağırlık 100 çekirdek başına 90 - 95 gram arasında çalışır - bu, boyut ve verimin yaklaşık 3 katıdır.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Geç olgunlaşan bir mısırdır ve olgunlaşması için 120-150 güne ihtiyaç duyduğu tahmin edilmektedir. Üretilmesi kolay bir ürün değildir, büyümek için kararlılık ve ihtiyat gerektirir.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">İnsan dağlık Andes dağlık yerli olduğunu düşünürler rüzgarlı koşullara adapte olacağını, ancak durum böyle değil. Peru Urrabamba Vadisi'nde ve korunaklı ve nispeten ılıman bir havaya sahip olan çevrede geliştiler.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Perulu Dev Mısır aka Choclo</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Kuvvetli rüzgarlara dayanmazlar ve 4 - 5,50 metre yükseklikte, bir buçuk buçuk yükseklikte sürekli istiflemeye ihtiyaç duyarlar.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Bitkiler, dev çekirdekleri ile çok sayıda nispeten kısa koçanı üretir.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Tadı standart tatlı mısır ile karşılaştırılabilir. Aşırı tatlı değil - hafif ila yumuşak bir kremsi doku ile en iyi açıklama olurdu. Perulular genellikle onları kaynatır. Ekvador ve Bolivya'da, önce onları kuruturlar, sonra patlarlar ya da bir şekilde patlamış mısır gibi yağda "patlatırlar". Biz gringolar diğer mısırlarla aynı şekilde tadını çıkarabiliriz.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Mısır Sıraların aksine bloklar halinde ekilmeli ve diğer Mısır çeşitlerinin yakınına ekilmemelidir Çapraz tozlaşma kötü tatma nişastalı mısır üretme eğilimindedir. Sugar Pearl, bazı tedarikçilere göre diğer çeşitlerin yaptığı gibi izole edilmesine gerek yoktur - bu sadece Sugar Pearl için iyidir, ancak diğer çeşit değildir.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Perulu Dev Mısır doğrudan toprağa ekilebilir veya iç mekanlarda da başlatılabilir ve daha sonra nakledilebilir. İç mekanlardan başlıyorsanız, nakil süresinden önce kabı kolayca büyütebileceğinden, standarttan daha büyük bir kabınız olduğundan emin olun. Hangisini seçerseniz seçin, uygun tozlaşma ve iyi doldurulmuş kulaklar için en az dört sıra genişliğinde bloklar halinde yerleştirin</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Ekim derinliği Yaklaşık: 5 cm</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Çimlenme: 6 ila 8 gün</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Olgunluk: 120-150 günde.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Renk: Beyaz - Soluk Sarı</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Tohum Aralığı: 30-35 cm arayla.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Sıra aralığı: 100 cm</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">USDA Sağlamlık Bölgeleri: 3- 9</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Bitki Boyutu: 400-550 cm</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Mısır koçanı Boyutu: 17-20 cm Uzun</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Tamamen güneş</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Sq başına ortalama verim üzerinde. Video - Sap başına 3 veya daha fazla kulak bekliyoruz.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Mısır sığ köklere sahiptir ve eser elementlerin yanı sıra çok azot kullanır. Mahsulünüzün mümkün olan en iyi başlangıca ulaşmasına yardımcı olmak için, önce toprağı azot bakımından zengin bir gübre ile hazırlayın. Çürümüş gübre veya kompost da faydalıdır.</span></p> <p><span style="font-family: georgia, palatino, serif; font-size: 14pt;">Mısır sapları bahçe bitkilerinizin geri kalanına güneş ışığını inkar edeceği için bahçenin kuzey tarafındaki bitki, ayrıca tam güneş ışığına tahammül edemeyen bitkilere gölge sağlayacak bir yerde büyümek isteyebilirsiniz.</span></p> <h3><span style="color: #ff0000;"><strong><a href="https://www.seeds-gallery.shop/tr/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="Perulu Dev Kırmızı Sacsa Kuski Mısır Tohumları, BURADAN satın alabilirsiniz" style="color: #ff0000;" rel="noreferrer noopener">Perulu Dev Kırmızı Sacsa Kuski Mısır Tohumları, BURADAN satın alabilirsiniz</a></strong></span></h3> </body> </html>

P 279 5S NS

5/ 5

<h2 class=""><strong>Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p><b>Vasabi</b><span> (</span><i>Wasabia japonica</i><span> ya da </span><i>Eutrema japonica</i><span>), </span><sup id="cite_ref-1" class="reference">[1]</sup><span> Turpgiller familyasına üye bir bitkidir. Japon turbu olarak da isimlendirilmesine </span><sup id="cite_ref-2" class="reference">[2]</sup><span> karşın, bu familyanın turp türüne ait değildir. Kökü, içerdiği yoğun ve kuvvetli tat ve acı yüzünden yemeklerde çeşni olarak kullanılır. Acılığı, acı biberlerdeki kapsaisin 'in dilde neden olduğu acıdan daha çok, hardalın burun ve solunum yollarında yarattığı acı hissine yakındır. Japonya'daki vadi nehir yataklarında doğal olarak yetişir. Wasabi Japonica'dan başka, Wasabi Koreana ve Wasabi Tetsuigi türleri de vardır. Yiyecek piyasasında genellikle iki kültivarı, Wasabi Japonica 'Drauma' ve 'Mazuma' bulunur, ancak tüm çeşitliliği bu ikisiyle sınırlı değildir.</span></p> <h2><span class="mw-headline" id="Kullanım">Kullanım</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/220px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg" decoding="async" width="220" height="328" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/330px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/440px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg 2x" data-file-width="537" data-file-height="800" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" /> <div class="thumbcaption"> <div class="magnify"></div> Bir süpermarkette satılan taze vasabi kökü</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/220px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/330px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/440px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg 2x" data-file-width="1500" data-file-height="1125" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" /> <div class="thumbcaption"> <div class="magnify"></div> Japonya İzu bölgesinde vasabi hasadı</div> </div> </div> <p>Vasabi, sonradan çok ince rendelenmek üzere ham kök haliyle veya kullanıma hazır, dişmacunu tüpüne benzeyen tüpler içerisinde satılır.<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>Lokantalarda, macun hali müşterinin siparişi üzerine hazırlanır; 15 dakika içerisinde aromasını yitirir.<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>Suşi hazırlanırken, vasabi'yi pilav ve diğer malzemelerin arasına koyar; bu şekilde vasabi tadını daha uzun süre koruyabilir.</p> <p>Taze vasabi yaprakları yenebilir, köklerindeki tat yapraklarında da mevcuttur.</p> <p>Vasabi'nin acı yaratması yağ bazlı olmadığından, acı biberlerin yarattığı histen daha kısa sürelidir ve herhangi bir yiyecek veya içecek tüketimiyle kolaylıkla silinir. Acı, ilk olarak burun deliklerinde ve solunum yollarında yoğun olarak hissedilir ve alınan miktara bağlı olarak oldukça yüksek şiddette acı verebilir.</p> <p>Vasabi buharının solunum yollarıyla alınması kuvvetli uyarıcı bir etki yaratır. Bu özelliği, duyma engelli kişilerin yangın ve benzeri tehlikeli durumlarda uyarılması amacıyla kullanılabilir. Böylesi bir deneyde, deneklerden bir tanesinin uykusundan on saniye içerisinde uyandığı tespit edilmiştir.<sup id="cite_ref-6" class="reference">[6]</sup><span> </span>Bu yönde yapılan çalışmalar, nihayetinde Makoto Imai, Naoki Urushihata, Hideki Tanemura, Yukinobu Tajima, Hideaki Goto, Koichiro Mizoguchi ve Junichi Murakami'ye 2011 yılı Nobel Kimya ödülü kazandırmıştır.</p> <h2><span id="Ger.C3.A7ek_vasabi_ve_taklit_vasabi"></span><span class="mw-headline" id="Gerçek_vasabi_ve_taklit_vasabi">Gerçek vasabi ve taklit vasabi</span></h2> <p>Hasadı zor olduğu için, gerçek vasabi'nin fiyatı yüksektir. Bu yüksek fiyat nedeniyle yabanturbu (acırga), hardal, nişasta ve yeşil gıda boyası karışımı ile taklidi sıklıkla kullanılır. Japonya dışında gerçek vasabi bitkisini bulmak zordur. Piyasada varolan kimi ürünlerin paketinde vasabi yazsa dahi, içeriği gerçek vasabi bitkisi içermeyebilir. Taklidinin tadı vasabi ve yabanturbu arasında olsa dahi fark kolaylıkla ayırtedilebilir. Taklit vasabi Japonya'da bulunmaktadır ancak seiyo wasabi ("batı wasabi'si") olarak adlandırılır.<sup id="cite_ref-7" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup></p> <h2><span class="mw-headline" id="Kimya">Kimya</span></h2> <p>Vasabi'ye kendine özgün tadı veren bileşen, uçucu allyl isothiocyanate'dir, köksaplardaki thioglucoside adı verilen maddenin (şeker glikozu ve sülfür içeren organik bileşenleri birleştirir) hidrolizi ile ortaya çıkar.Bu hidroliz reaksiyonu, kökün rendeleme işlemi sırasında ortaya çıkan myrosinase enzimi ile katalize olur.<sup id="cite_ref-9" class="reference"></sup><sup id="cite_ref-11" class="reference"></sup></p> <p>Bu işlem sonrasında thioglucoside glikoz ve methylthioalkyl isothiocyanate'lere ayrılır.<sup id="cite_ref-14" class="reference"></sup></p> <ul> <li>6-methylthiohexyl isothiocyanate,</li> <li>7-methylthioheptyl isothiocyanate,</li> <li>8-methylthiooctyl isothiocyanate.</li> </ul> <p>Bir araştırma, bu tür isothiocyanate'ların mikroorganizma büyümesine engel olduğunu ortaya koymuştur.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>Vasabi'nin özellikle çiğ et içeren yemeklerde zararlı parazitleri yok etmesi, bu tür yemeklerde kullanım amaçlarından biridir</p> <h2><span id="Besin_de.C4.9Ferleri"></span><span class="mw-headline" id="Besin_değerleri">Besin değerleri</span></h2> <p>100 gram vasabi kökü bileşenleri aşağıdaki gibidir:</p> <ul> <li>Kalori : 109</li> <li>Yağ: 0.63 g</li> <li>Karbonhidrat: 23 g</li> <li>Lif: 7.8 g</li> <li>Protein: 4.8 g</li> </ul> <h2><span class="mw-headline" id="Hasat">Hasat</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/220px-Wasabi%2C_Iwasaki_Kanen_1828.jpg" decoding="async" width="220" height="317" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/330px-Wasabi%2C_Iwasaki_Kanen_1828.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/440px-Wasabi%2C_Iwasaki_Kanen_1828.jpg 2x" data-file-width="824" data-file-height="1187" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" /> <div class="thumbcaption"> <div class="magnify"></div> İwasaki Kanen'den Vasabi bitkisi çizimi (1828)</div> </div> </div> <p>Yüksek miktarda vasabi yetiştirilmesi için çok az doğal ortam mevcuttur ve hasat ideal koşullarda bile zordur. Japonya'da, vasabi aşağıdaki bölgelerde yetiştirilir:</p> <ul> <li>İzu</li> <li>Nagano</li> <li>İvate</li> </ul> <table class="wikitable" border="1" cellpadding="5" cellspacing="0"><caption>2009 yılında Japonyada vasabi üretimi (ton)<sup id="cite_ref-17" class="reference">[17]</sup></caption> <tbody> <tr> <th rowspan="2">Bölge</th> <th colspan="2">Su hasadı</th> <th colspan="2">Toprak hasadı</th> <th colspan="3">Toplam</th> </tr> <tr> <th>Kök</th> <th>Yaprak</th> <th>Kök</th> <th>Yaprak</th> <th>Kök</th> <th>Yaprak</th> <th>Toplam</th> </tr> <tr> <th>Şizuoka</th> <td>295.1</td> <td>638.2</td> <td>4.5</td> <td>232.3</td> <td>299.6</td> <td>870.5</td> <td>1,170.1</td> </tr> <tr> <th>Nagano</th> <td>316.8</td> <td>739.2</td> <td>7.2</td> <td>16.8</td> <td>324.0</td> <td>756.0</td> <td>1,080.0</td> </tr> <tr> <th>İwate</th> <td>8.8</td> <td>1.5</td> <td>2.4</td> <td>620.5</td> <td>11.2</td> <td>622.0</td> <td>633.2</td> </tr> <tr> <th>Şimane</th> <td>2.4</td> <td>10.1</td> <td>9.0</td> <td>113.0</td> <td>11.4</td> <td>123.1</td> <td>134.5</td> </tr> <tr> <th>Oita</th> <td>0.5</td> <td>8.9</td> <td>-</td> <td>94.0</td> <td>0.5</td> <td>102.9</td> <td>103.4</td> </tr> <tr> <th>Yamaguçi</th> <td>2.5</td> <td>2.2</td> <td>22.5</td> <td>54.2</td> <td>25.0</td> <td>56.4</td> <td>81.4</td> </tr> <tr> <th>Diğer</th> <td>65.8</td> <td>48.1</td> <td>61.7</td> <td>108.0</td> <td>127.5</td> <td>156.1</td> <td>283.6</td> </tr> <tr> <th>Toplam</th> <th>691.9</th> <th>1,448.2</th> <th>107.3</th> <th>1,238.8</th> <th>799.2</th> <th>2,687.0</th> <th>3,486.2</th> </tr> </tbody> </table> <p>Japonya'da kuzeydeki Hokkaido ve güneydeki Kyuşu bölgelerinde yapay ortamlarda vasabi yetiştirilmektedir. Japonya'daki gerçek vasabi'ye olan talep çok yüksek olduğu için Çin, Tayvan ve Yeni Zelanda'dan vasabi ithal etmektedir.</p> <h2><span id="Haz.C4.B1rlan.C4.B1.C5.9F"></span><span class="mw-headline" id="Hazırlanış">Hazırlanış</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/220px-WasabiOnOroshigane.jpg" decoding="async" width="220" height="189" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/330px-WasabiOnOroshigane.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/440px-WasabiOnOroshigane.jpg 2x" data-file-width="640" data-file-height="551" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" /> <div class="thumbcaption"> <div class="magnify"></div> Metal oroşigane ile vasabi rendelenmesi</div> </div> </div> <p>Vasabi, metal bir rende olan oroşigane ile rendelenerek hazırlanır. Ancak daha geleneksel hazırlanma için kurutulmuş köpekbalığı derisi kullanılır. El ile yapılmış rendeler veya özellikle köpekbalığı derisi yokluğunda seramik de kullanılmaktadır.<sup id="cite_ref-18" class="reference"></sup></p> <h3><strong>Dear customers, please note you can not buy Wasabi seeds from China. All of the china sellers will send you normal mustard seeds or some kind of other seeds. You can see now in our pictures how do real Wasabi seeds look like.</strong></h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 4

5/ 5

<h2><strong>Acı biber tohumları Rocoto Manzano</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>Bu bitkiler, büyük raket topları büyük chilies üretmek! Isı bir habanero'ya benzer, ancak bunlar ÇOK DAHA İYİ AROMALI (neredeyse baharatlı bir butternut kabak gibi). Onların kalın eti inanılmaz doldurulmuş veya ızgara biber yapar! Bitki yaprakları "tüylü" büyür ve güzel mor yapraklar üretir.</p> <p>Capsicum pubescens, esas olarak Orta ve Güney Amerika'da bulunan rokoto (Quechua: ruqutu) ve locoto (Aymara: luqutu) olarak bilinen Capsicum (biber) cinsidir. Sadece xiulian uygulamasında bilinir. Tür adı, pubescens, bu biberin tüylü yapraklarına atıfta bulunan tüylü anlamına gelir. Yaprakların tüylülüğü, siyah tohumlarla birlikte, bu türü diğerlerinden ayırır. [4] Nispeten ileri bir yaşa ulaştıklarında ve kökler hızlı bir şekilde odunlaştıklarında, bazen ağaç biber denir. Evcilleştirilmiş tüm biber türlerinden, bu en az yaygın olan ve sistematik olarak diğerlerinden en uzak olanıdır. Capsicum cinsinin diğer türlerinden üreme yoluyla izole edilir. [3] Bu türün çok dikkate değer bir özelliği, diğer ekili biber bitkilerinden daha soğuk sıcaklıklara dayanabilmesidir, ancak dona dayanamaz.</p> <p><strong>Vejetatif özellikler</strong></p> <p>Capsicum cinsinin diğer tüm türleri gibi, Capsicum pubescens türünün bitkileri bir çalı olarak, ancak bazen tırmanma bitkileri olarak büyür. Dört metrelik odunsu bitkilere nispeten hızlı büyürler ve 15 yıla kadar yaşarlar, bu da onlara özellikle yaşla birlikte neredeyse ağaç benzeri bir görünüm verir. [6] İlk dürtü oluşturulduktan sonra, bitki ilk kez yaklaşık 30 cm yükseklikte dallanır ve büyüme sırasında daha gür bir görünüme bölünerek oluşur. Yaprak akslarından daha fazla sürgün gelişir. Bazı çeşitler, diğer Capsicum türlerinde görülebileceği gibi dallarda mor renk değişikliğine sahiptir. Yapraklar 5-12 mm uzunluğunda bir sapı ve 5-12 cm uzunluğunda, 2.5 ila 4 cm genişliğinde, üstte sivrilen ve taban kama şeklindedir.</p> <p>Nispeten uzun ömre ek olarak, Capsicum pubescens ilgili türlerden diğer birçok özellikte farklıdır.</p> <p><strong>Çiçekler</strong></p> <div> <p>Çiçekler sürgünler üzerinde tek başına veya çiftler (nadiren dörde kadar) görünür ve dallar yaklaşık 1 cm uzunluğunda, yaklaşık 4-5 cm meyve üzerinde uzanan çiçek sapları vardır. Kaliks, meyvede yaklaşık 1 mm uzunluğa sahip beş üçgen sivri dişe sahiptir. Capsicum cinsinin diğer ekili türlerinden farklı bir karakteristik, merkezde daha parlak olan mavi-mor renkli yapraklarıdır. Anterler kısmen mor, kısmen beyazdır.</p> <p><strong>dağıtım</strong></p> <p>Capsicum pubescens esas olarak kuzey-batı Güney Amerika'da ve aynı zamanda Güney Orta Amerika'da yetiştiriciliğinde bulunur. pubescens diğer türlere göre daha yüksek rakımlarda yetişir ve ovalardaki tropikal ısıda yaşayamaz.</p> <p>C. pubescens'in birkaç çeşidi vardır; çoğu nadiren yetiştirilir ve şimdi nispeten azdır.</p> <p>Çeşitler arasında 'Canario' (sarı), 'Manzano' (kırmızı), 'Peron' (armut biçimli) ve 'Rocoto Longo' (Kanarya Adaları'nda geliştirilen) bulunmaktadır.</p> <p><strong>30.000 - 50.000 SHU</strong></p> </div>

C 3 O (5 S)