5/ 5

<h2 class=""><strong>Kutsal fesleğeni tohumu (Ocimum tenuiflorum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>0,036g (100), 1g (2800) tohum paketi için fiyat.</strong></span></h2> <p>Geleneksel ve şifalı Bai Kaprow kutsal fesleğen tohumu. Bu kez sağlığıda ön planda tutarak, Avrupa’da ve ülkemizde bilinen fesleğenle aynı aileden ancak Uzak Doğunun sağlıklı mutfaklarından gelen, Bai Gkaprow, yaygın adıyla Kutsal Fesleğene saksılarınızda yer açmanızı istiyoruz. Piyasada Zengarden güvencesi ile bulabileceğiniz ender gerçek Bai Gkaprow tohumlarıdır. Yazının devamını dikkatle okumanızı öneririz. Bu yıl pencere içinde küçük bir eczane yetiştireceğiz hem de %100 doğal ve hormonsuz.</p> <p>Bai Gkaprow, Uzak doğu mutfağının kalbinden, Kutsal Fesleğen. Ziyaret ettiğiniz Uzak doğu restoranlarını, öğle arasında ısmarladığınız Çin yemeklerini unutun. Bai Gkaprow’un tatmak için, Çin’in ara sokaklarındaki eski yol kenarı lokantalarına, ya da Tayland’ın kalabalık Pazar yerlerinde küçük dükkanlarda noodle ve çorba satan dükkanlara gitmeniz gerekiyor. Taze olarak ta tüketilen ve içine girdiği her yemeğe lezzet katan bir fesleğen Gkaprow.</p> <p>Diğer Fesleğenlerden onu ayıran iki özelliği var elbette. Birincisi taze olarak da kullanılan bu fesleğenin, zengin aromasını, yemeklere pişerken ilave ettiğinizde yoğun olarak ortaya çıkması. İkinci olarak ta Kutsal fesleğen adını almasına sebep olan Uzak Doğu alternatif tıbbının vazgeçilmez bitkilerinden biri olması. Bai Gkaprow, Hintçe, -Başka hiçbir bitkiyle karşılaştırılamayan, hepsinden üstün – anlamına gelen TULSİ adıyla anılır. Çinliler mide rahatsızlıkları, ülser, böbrek rahatsızlıklarının tedavisinde kullanırlarken, Kutsal fesleğenin kan dolaşımını düzenlediği ve böcek hatta yılan sokmalarının tedavisinde kullanıldığı bilinmektedir. Hindistan’da soğuk algınlıkları ve grip tedavisi , yüksek ateşlenmelerde de ateş düşürücü olarak kullanılır.</p> <p>Taze, yemeklerde , kurutulmuş olarakta ıhlamur demler gibi hazırlanan Bai Gkaprow, aynı zamanda tatlı ya da hafif baharlı fesleğenlere nazaran acılı bir tadı olan, tam bir gurme baharatı. Tohumdan yetiştirmesi çok kolay olan fesleğenlerin, küçük bir saksıda mutfak pencerenizin önünde, yıl boyunca yetiştirilebildiğini artık biliyoruz. Dipten 6 yaprak bırakıp, üst kısmını keserek toplandığını , ve daha gür yeni filizlerle çalı gibi yeniden sürdüğünüde biz hatırlatalım.</p> <p>Gkaprow, en güzel balıklarla servis edildiğinde gidiyor. Bir kaç yaprağı size mucizeler yarattıracaktır. Taze yada kurutarak, tüm salatalarda, tavuk, et, balık ve makarnalarda , taze sos hazırlarken kullanılabilir. İster Türk mutfağına tabak hazırlarken, ister uzakdoğu menüsü düzenlerken, tohumdan yetiştirmesi ve ev içinde bakması çok kolay Uzak Doğunun sağlık deposu yerel fesleğenlerini kaçırmayın deriz.</p> <p>Kimyasal ilaç ve gübre kullanmadan organik olarak yetiştirebileceğiniz ve hibrit olmayan bu fesleğeni, sezon sonu toplayacağınız tohumlardan, her yıl aynı lezzet ve sağlıkta yetiştirebilirsiniz. Mutfak penceresinin güneş alan önünde, yaz kış yetiştirip, dalından tuturabilir kolayca çoğaltabilirsiniz.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 38 (100 S)

5/ 5

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

V 50 G

5/ 5

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

MHS 80

5/ 5

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

VE 20 (5 S)

5/ 5

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

MHS 73 (30 S)

5/ 5

<h2><strong>Aji Amarillo Acı Biber Tohumu</strong></h2> <h2><span style="color: #ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p>Asaji escabeche veya Peru çini olarak da bilinen Aji Amarillo, Peru mutfağı için bir çeşni olarak (kırmızı soğan ve kişniş ile karıştırıldığında) kullanımları için önemlidir.</p> <p>30.000-50.000 Scovilles. “Amarillo” İspanyolca için sarı sözcük ve “Ají” Güney Amerika'da şili terimi olduğundan, bu biber de uygun şekilde “sarı şili” olarak bilinir. Ají Amarillo Peru'nun tüm bölgelerinde yetiştirilmektedir. İnkalar tarafından kullanılan, hala o ülkenin en yaygın ve popüler şili.</p> <p>Biber bitkisi uzun boyludur ve baklalar bakla dalları tartarken tartıya ihtiyaç duyar. Tüm Aji Amarillo biber bitkilerimiz saksıdadır ve 1,5 m'den daha uzun boyludurlar. Yaklaşık 15 cm uzunluğunda ve yaklaşık 2.5 cm genişliğinde kapsüller içeren büyük bir üretici. Baklalar tuhaf yeşil renkte başlar ve şaşırtıcı bir turuncu renge gider.</p> <p>Peru mutfağında muhtemelen en önemli bileşen olduğu söylenebilir.</p> <p>Bu bölgedeki diğer chiles gibi, Amarillo'nun meyveli, meyve benzeri bir tadı vardır. Isı seviyesinde orta, ancak ağzınızı yakmaz. Bir çeşni olarak da harika.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 29 (10 S)

5/ 5

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

V 28 G

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Sarımsak Chives tohumları (Allium tuberosum)</strong></h2> <h2><span style="color: #ff0000;"><strong>50 (0,2 g) tohum paketi için fiyat.</strong></span></h2> <p>Allium tuberosum (sarımsak chives, Oriental sarımsak, Asya chives, Çin chives, Çin pırasa), Himalayalar (Nepal, Butan, Hindistan) ve Çin'in Shanxi Eyaletine özgü Asya soğan türüdür. Birçok yerde yetiştirilir ve dünyanın dört bir yanındaki dağınık yerlerde doğallaştırılır.</p> <p>Sarımsak Chives, yüksekliği 30 ila 40 santimetre arasında büyüyen çok yıllık bir çeşittir. Yoğun kümeler oluşturarak hızla büyürler. Bu bitki yükseltilmiş yaprakları arasında görünen salkımları büyür.</p> <p>Salkımları temmuz ayından eylül ayının sonlarına doğru büyüyen yıldız şeklindeki beyaz çiçeklerin güzel umbels var. </p> <p>Sarımsak Chives üç farklı şekilde kullanılabilir: bunlar salata ve yemekler için son derece uygun olan lezzetli bir sebze, antienflamatuar, antiseptik ve kimyasal özellikleri ile harika bir şifalı bitkidir, ve nihayet, güzel chives onları muhteşem bir süs çeşitliliği yapar. Yaprakları, sarımsaka benzer bir tada ve aromaya sahiptir ve zengin bir mikro ve makro element kaynağıdır. </p> <p>Büyüme: nisan-mayıs ayları arasında 30 cm aralıklarla tohumları doğrudan toprağa ekin. Tohumlar filizlendikten sonra, her bir pozisyonda 30 cm aralıklarla birkaç bitki yetiştiriniz. Bitkiler 3 ila 4 yıl boyunca aynı pozisyonda yetiştirilebilir. Bu çeşitlilik nispeten nemli verimli topraklarda en iyi şekilde büyür. </p> <h3><strong>Seed Propagation </strong></h3> <p>Seed - sow spring in a cold frame. The seed has a fairly short viability and should not be used when more than 1 year old[206]. Prick out the seedlings into individual pots when they are large enough to handle - if you want to produce clumps more quickly then put three plants in each pot. Plant out in late summer if the plants have developed sufficiently, otherwise plant them out the following spring. Division in early spring. Very easy, the plants divide successfully at almost any time of the year. The divisions can be planted straight out into their permanent positions if required.</p>

MHS 67 (50 S)

5/ 5

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

VT 81 (10 s)

5/ 5

<h2><strong>Domates tohumları Roma Nano</strong></h2> <h2><span style="color:#ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p>Yarı Bush. Domates 'Roma Nano', çok az tohumu olan sulu, etli meyveler üreten geleneksel bir erik domatesidir ve bunları macunlar, çorbalar, soslar ve güneşte kurutmak için idealdir. Bu yarı çalı çeşidi serada yetiştirilebilir, ancak açık havada yetiştirilirse daha zengin, daha dolgun bir tada sahip olacaktır. Yarı çalı çeşidi olarak yetiştirilen, minimum eğitim ve yan çekim olmadan büyümesi kolaydır.</p> <p>Bitki boyu: 150cm (59 ").</p> <p>Yayılma: 50cm (20 ").</p> <p>Refakatçi ekimi: Beyaz sinekleri caydırmak için Fransız marigoldları ve yaprak bitlerini ve diğer zararlıları caydırmak için fesleğen, frenk soğanı veya nane ile domates yetiştirmeyi deneyin.</p>

VT 126 (10 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <div id="idTab1" class="rte"> <h2><strong>CLERY Strawberry Seeds</strong></h2> <h2><strong><span style="color: #ff0000;">100 (0.06g) tohum paketi için fiyat.</span></strong></h2> <p>Very early variety, suitable for European continental climates, it presents an excellent combination of productive, commercial and gustatory features. Characterized by good vigour and rusticity, this plant can be easily cultivated as a pot plant or with low environmental impact techniques. It shows a very high tolerance to leaf and root diseases. Thanks to its regular shape and the brightness of its epidermis, this fruit has an excellent appearance, as well as a high quality taste and intense aroma.</p> <h3><strong>Flowers: </strong></h3> <p>flowers rich in pollen with good resistance to frost.</p> <h3><strong>Harvesting season: </strong></h3> <p>very early and concentrated and takes place a week before Elsanta.</p> <h3><strong>Fruit: </strong></h3> <p>even fruit size, regular conical shape, bright, medium red in colour, very firm, sweet with good flavour.</p> <h3><strong>Overall summary: </strong></h3> <p>it is one of the earliest varieties currently available. The fruit is very resistant and of excellent quality.</p> <p><strong><a href="https://www.seeds-gallery.shop/en/home/how-to-grow-strawberries-from-seed.html">How to Grow Strawberries from Seeds</a></strong></p> </div> </body> </html>

V 1 C (0.06g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Musa acuminata Tohumları - yenilebilir muz</strong></h2> <h2><span style="color: #ff0000;"><strong>3 tohum paketi için fiyat.</strong></span></h2> <p>Musa acuminata bir ağaç değil, her daim yeşil bir bitkidir. Gövde (sözde sap olarak bilinir), tamamen veya kısmen gömülü cormlardan ortaya çıkan sıkıca paketlenmiş yaprak kılıflarından yapılır.</p> <p>Çiçeklenme gövdeden yatay veya eğik olarak büyür. Tek tek çiçekler beyaz ila sarımsı-beyaz renktedir ve negatif jeotropiktir (yani, yerden yukarı ve uzağa büyür). Hem erkek hem de dişi çiçekler tek bir çiçeklenme içinde bulunur. Tabanın yakınında bulunan (ve meyveye dönüşen) dişi çiçekler ve kösele bracts arasındaki en üstteki en iyi şekilli tomurcukta bulunan erkek çiçekler.</p> <p>Oldukça ince meyveler meyvelerdir, her birinin büyüklüğü içerdikleri tohum sayısına bağlıdır. Her meyvede 15 ila 62 tohum bulunabilir. Her meyve demetinin ortalama 161.76 ± 60.62 parmağı olabilir ve her parmağı yaklaşık 2.4 cm (0.94 inç) x 9 cm (3.5 inç) boyutunda olabilir.</p> <p>Vahşi Musa acuminata tohumları yaklaşık 5 ila 6 mm (0.20 ila 0.24 inç) çapındadır. Subglobose veya açısal şekilli ve çok serttirler. Küçük embriyo mikropilinin sonunda bulunur. Musa acuminata'nın her tohumu tipik olarak yenilebilir nişastalı hamurunda (parankima, muzun yenen kısmı), yaklaşık 0.23 cm3 (0.014 cu inç) büyüklüğünde yaklaşık dört kat üretir. Yabani Musa acuminata 2n = 2x = 22 kromozomlu diploid iken, ekili çeşitler (çeşitler) çoğunlukla triploid (2n = 3x = 33) ve tohumsuz meyve üreten partenokarpiktir. En tanıdık tatlı muz çeşitleri Cavendish alt grubuna aittir. "Çekirdeksiz" yenilebilir çeşitlerde hamurun tohumlara oranı önemli ölçüde artar: küçük ve büyük ölçüde steril tohumlar artık boyutlarının yenmeyen hamurunun 23 katı ile çevrilidir. Tohumların kendileri meyvenin merkezi ekseni boyunca küçük siyah lekelere indirgenir.</p> <p>Taksonomi</p> <p>Musa acuminata, Musa cinsinin Musa (eski adı Eumusa) bölümüne aittir. Zingiberales takımının Musaceae ailesine aittir. Birkaç alt türe ayrılır (aşağıdaki bölüme bakın).</p> <p>Musa acuminata ilk olarak İtalyan botanikçi Luigi Aloysius Colla tarafından Memorie della Reale Accademia delle Scienze di Torino (1820) kitabında tanımlanmıştır. Diğer yetkililer bu tür ve farklı türlerle karıştırılan melezleri (özellikle Musa acuminata ve Musa balbisiana'nın bir melezi olarak bilinen Linnaeus tarafından Musa sapientum) için çeşitli isimler yayınlamış olsa da, Colla'nın yayını türler için en eski isimdir ve dolayısıyla Uluslararası Botanik Adlandırma Kanunu'nun kurallarından diğerlerine göre önceliklidir. Colla aynı zamanda, Musa acuminata ve Musa balbisiana'nın tanımladığı örnek doğal olarak ortaya çıkan çekirdeksiz bir poliploid gibi ekili muz olmasına rağmen, vahşi ataların türlerini tanıyan ilk otoritedir.</p> <p>dağıtım</p> <p>Musa acuminata, Malesia'nın biyocoğrafik bölgesine ve anakara Çinhindi'nin çoğuna özgüdür.</p> <p>Musa acuminata, neredeyse tüm modern yenilebilir muz çeşitlerini sağlamak için yaygın olarak melezlenen tür olan Musa balbisiana'nın aksine ıslak tropikal iklimleri tercih eder. [16] Daha sonra türlerin kendi doğal bölgesi dışına yayılmasının tamamen insan müdahalesinin bir sonucu olduğu düşünülmektedir. Erken çiftçiler, M. acuminata'yı M. balbisiana'nın doğal aralığına dahil etti, bu da hibridizasyon ve modern yenilebilir klonların gelişmesine neden oldu.</p> <p>AAB çeşitleri 4000 yıl önce Filipinler çevresinde bir yerlere yayılmış ve Pasifik adalarında Maia Maoli veya Popoulo grubu muz olarak bilinen farklı muz çeşitleriyle sonuçlanmıştır. Bunların kanıtı tartışmalı olsa da, erken Polinezya denizcileriyle temastan önceki Precolumbian zamanlarında Güney Amerika'ya da tanıtılmış olabilirler.</p> <p>Batıya doğru yayılmış olanlar arasında MÖ 1000 ila 400 gibi erken bir tarihte Musa acuminata × Musa balbisiana melez yetiştiriciliğinin kanıtı olan Afrika da vardı. Muhtemelen ilk olarak Endonezya'dan Madagaskar ile tanıştılar.</p> <p>Batı Afrika'dan, 16. yüzyılda Portekizliler tarafından Kanarya adalarına tanıtıldı ve oradan 1516'da Hispaniola'ya (modern Haiti ve Dominik Cumhuriyeti) tanıtıldı.</p> <p>Ekoloji</p> <p>Musa acuminata, cinsel olarak tohumlarla veya aseksüel olarak vahşi doğada suckers tarafından yayılır. Yenilebilir partenokarpik çeşitler genellikle ekiciler tarafından plantasyonlarda yetiştirilir veya doku kültürü tarafından klonlanır. Tohumlar hala yeni çeşitlerin geliştirilmesi için araştırmalarda kullanılmaktadır.</p> <p>Musa acuminata öncü bir türdür. Son zamanlarda orman yangınlarına maruz kalan alanlar gibi yeni rahatsız olan alanları hızla sömürmektedir. Ayrıca bazı ekosistemlerde 'kilit taşı türleri' olarak kabul edilir ve kendilerini bir alanda kurduklarında daha fazla yaban hayatı çeşitliliğinin yolunu açar. Hızlı yenilenmesi nedeniyle yaban hayatı için bir besin kaynağı olarak özellikle önemlidir.</p> <p>Musa acuminata, kendi yapıları ile kendi kendine tozlaşmayı zorlaştıran çiçekler taşır. Çiçeklerin gelişmesi yaklaşık dört ay sürer</p> </body> </html>

V 234 (3 S)

5/ 5

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

MHS 60 (20 S)

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<h2><strong>Grass Pampas White Seeds (Cortaderia Selloana)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p>Tall, white-flushed, feathery plumes in late summer above large mounds of sharp-edged, mid-green leaves. This unusual pink form of pampas grass looks wonderful planted by water or set in the middle of a sunny, well-drained lawn. The real show starts in midsummer when the flowers, spectacular 30cm (12in) tall plumes, suddenly erupt above the foliage. The show continues well into winter as the feathery plumes persist and the foliage turns golden brown when touched by frost and cold weather.</p> <p>Impressive size, graceful aspect, durable toughness, and spectacular flowers all combine to make pampas grass one of the most recognized plants in the landscape. The leaves are narrow and arranged in dense fountain-like clumps.</p> <p>Female plants have wider, fuller flowers - the males' are thinner, more elongated and not as full. This garden beauty commands attention wherever it is used.</p> <h3><strong>Aftercare:</strong></h3> <p>Fertilizing ornamental grasses can result in over-lush growth and unmanageability. Don't be disappointed if your young plant does not have plumes for the first two or three years. When established plants do not form plumes, it is usually because they have been overwatered or fed too heavily, which would tend to stimulate foliage growth instead of plumes.</p> <h3><strong>Cultivation:</strong></h3> <p>Pampas grass grows well on a range of soil types but thrives in fertile, well-drained soil in full sun. After a time the tussocks can become very large and congested with old, dead foliage. Cutting back and combing regularly in late winter or spring should minimize the dead foliage and keep the tussock compact. Because of its sharp leaf margins, pampas grass was commonly burnt in its native habitat to control its spread, but in the garden, burning can be dangerous not only for the gardener but because pampas grass is a favorite place for hedgehogs to hibernate.</p> <h3><strong>Drying:</strong></h3> <p>Pampas Grass can be dried and make interesting focal or secondary flowers in dried arrangements. To dry, cut the flower at the height of bloom and hang upside down in a cool, dark place to dry.</p> <h3><strong>Plant Uses:  </strong></h3> <p>Architectural, Cottage/Informal Garden, Drought Resistant, Flower Arranging, Flowers Borders and Beds, Low Maintenance or the Mediterranean.</p> <p>Hardy Perennial.</p> <div> <table cellspacing="0" cellpadding="0" border="0"><tbody><tr><td class="bucket normal"> <div class="content"> <ul><li><span style="color:#008000;">BLOOM TIME: Late Summer</span></li> <li><span style="color:#008000;">HARDINESS ZONE: 7 - 10</span></li> <li><span style="color:#008000;">PLANT HEIGHT: 96 - 144" . . . PLANT SPACING: 24 - 36"</span></li> <li><span style="color:#008000;">LIGHT REQUIREMENTS: Sun-Part Shade . . . SOIL / WATER: Average - Dry</span></li> </ul></div> </td> </tr></tbody></table></div> <div><span style="color:#008000;"> </span></div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">20 - 25 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table>

UT 6 W

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong><em><span style="text-decoration: underline;">Sweet Pepper Sweet Banana Seeds</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of about 10 seeds.</strong></span></h3> <p>Sweet Pepper Sweet Banana is a bright yellow, long thin pepper that reaches up to 15cm long. They have thick walls and can have a bit of mild chilli type heat to them. The peppers mature from yellow to orange to red.</p> <p> </p> <p>They are great stuffed with goats cheese / garlic / rosemary and drizzled with a little olive oil. To ensure a good crop, it is best to sow with heat early and grow in a greenhouse / polytunnel.</p> <p> </p> <p>It can be grown outside but the crop needs quite a bit of warmth so crops may be smaller in size &amp; quantity and not as many will ripen fully. Sweet Pepper 'Sweet Banana' do well in containers, provided it is watered and has enough warmth and sun.</p> <p> </p> <p>They do sound fiddly but treat like a greenhouse tomato and you should be rewarded with lovely juicy peppers.</p> <p> </p> <table style="width: 100%;" border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td> <p><strong>When to Sow </strong></p> </td> <td> <p>February to April (Best in March).</p> </td> </tr> <tr> <td> <p><strong>How to Sow:</strong></p> </td> <td> <p>Sow in seed trays/modules in greenhouse and lightly cover with compost and gently water. They need heat to germinate so place in heated propagator at about 22°C (or an airing cupboard but remove seeds as soon as they sprout and give them warmth &amp; light.) They can be slow to germinate from 21 - 28 days. Pot on into 9cm pots when a set of true leaves have grown and keep at a constant temperature of 14°C. Pot on again into 2L pots when they have rooted well. Either plant out in June or into 4/5L pots or the soil in a greenhouse in May/June.</p> </td> </tr> <tr> <td> <p><strong>Care:</strong></p> </td> <td> <p>They can be left to grow as cordons with supports and just pinch out the top when they reach the greenhouse roof. But the best method is to pinch out the growing tip and produce a smaller bushier plant that will only need a little staking and produce earlier fruits which should ripen easier. To help stimulate pollination just brush the flowers lightly with a paintbrush, going from one flower to the next, transferring the pollen. Water with a nitrogen rich feed (tomato feed) once a week when fruiting has begun.</p> </td> </tr> <tr> <td> <p><strong>Harvest:</strong></p> </td> <td> <p>June to September. Can be harvested &amp; eaten early when green or left to ripen to red, but the earlier fruits are picked more will be encouraged to follow.</p> </td> </tr> </tbody> </table> </body> </html>

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