için en iyi fiyatlar Dev bitki tohumları Seeds Gallery (6)

Giant Dutch Crocus...

€3,50 (SKU: F 81 GD)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Dutch Crocus 'Pickwick' Bulbs</h2> <h2>The price is for a package of 3 bulbs.</h2> Giant Dutch Crocus 'Pickwick' bears large, cup-like silver-lilac owers, heavily striped with pale and dark lilac stripes. Extremely vigorous, long-lived and appropriate for naturalizing, this crocus belongs to the Crocus vernus group, known for its owers that are larger than any other of the crocuses. An rst-rate choice for planting in big, bold drifts in the grass, where it will quickly spread. ★ This crocus blooms for about 3 weeks in early spring. The calyx-shaped owers open only when the sun shines or when there is a lot of light; they close up in rainy weather and at night. Did you know that crocus bulbs remaining in the ground will always bloom a bit earlier than the ones planted the previous year? ★ Growing up to 4-6 inches tall (10-15 cm), this beauty naturalizes easily and will come back year after year! ★ Easily grown in average, medium moisture, well-drained soils in full sun or light shade. ★ Stunning in beds, lawns, under trees, rock gardens, in front of shrubs, along walkways. Spectacular in large sweeping drifts. For optimal eect, 100 to 150 corms should be planted. If used in lawns, however, the grass may not be mowed until six weeks after the crocuses have bloomed. If mowed earlier than this, the newly forming cormlets (developing on top of the mother corm) will not become large enough to ower next year. Great for forcing! ★ To be planted in fall. <h2><a href="https://www.seeds-gallery.shop/en/home/saffron-bulbs-saffron-crocus.html" target="_blank" title="Saffron Bulbs can be purchased here" style="color: #ff0000;" rel="noreferrer noopener">Saffron Bulbs can be purchased here</a></h2> </body> </html>

F 81 GD

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Largo de Reus sweet bell pepper seeds 1.8 - 1

Largo de Reus tatlı...

€1,80 (SKU: P 43)

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İtalya'dan çeşitli

Italian Giant long Sweet...

€1,75 (SKU: PP 44)

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Kuzey Makedonya'dan Çeşit

Tetovac big white Bean Seeds

€1,25 (SKU: VE 145 (11g))

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Wax gourd seeds (Benincasa hispida) 2.25 - 1

Kış kavun, Balmumu kabak...

€2,25 (SKU: VE 225)

Seeds Gallery EU,

5/ 5

<h2 class="">Kış kavun, Balmumu kabak tohumları (Benincasa hispida)</h2> <h2>10 tohum paketi için fiyat.</h2> Benincasa hispida, balmumu kabak, kül kabak, beyaz kabak, kış kabak, donyağı kabak, kül kabak ve kış kavun ve "Çin konserve kavun" da olgunlaştığında sebze olarak yenen bir asmadır. Benincasa cinsinin tek üyesidir. Meyve gençken bulanıktır. Olgunlaşmamış kavun, yenildiğinde tatlı olan kalın beyaz ete sahiptir. Olgunluğa göre, meyve saçlarını kaybeder ve balmumu kabuğuna yol açan ve uzun bir raf ömrü sağlayan mumsu bir kaplama geliştirir. Kavun 80 cm uzunluğunda büyüyebilir. Sarı çiçekleri ve geniş yaprakları vardır. Tadı oldukça yumuşak. Güney Asya ve Güneydoğu Asya'ya özgüdür. Balmumu kabağı, ortaya çıktığı düşünülen yerler olan Java ve Japonya da dahil olmak üzere tüm Asya'da yaygın olarak yetiştirilmektedir. Bazen bu bitkiye verilen “kış kavun” adı Çince dōngguā (冬瓜) üzerine kuruludur, ancak 瓜 (guā) karakteri de “kabak” veya “kabak” anlamına gelebilir. “Kabak” adının verilmesi muhtemeldir, çünkü bu kabak bazen şekerlenmiş veya tatlı bir çay haline getirilmiştir; aşağıdaki Kullanımlar bölümüne bakın. yetiştirme İyi drene edilmiş tınlı ve kumlu topraklarda, ılıman ılıman iklimlerde yetiştirilir, ancak donlara tahammül etmez. Mahsuller nehir yataklarında veya karıklarda yetiştirilir ve büyüme mevsimi boyunca sürekli sulama gerekir. Kullanımları Balmumu kabuğunun büyümesi için çok sıcak bir hava gerekir, ancak kış kabağı gibi aylarca saklanabilir. Hint yarımadasının kül su kabakları, kaba dokulu beyaz bir kaplamaya sahiptir (bu nedenle, kelimenin tam anlamıyla, bazı dillerdeki kül kabakları adı). Güneydoğu Asya çeşitlerinin pürüzsüz mumsu bir dokusu vardır. Yaprak döken bitki örtüsü alanlarında kış aylarında mevcut olan az sayıda sebzeden biridir, bu nedenle Çince adı tam anlamıyla 'kış kabağı' anlamına gelir. Balmumu Kabağı tipik olarak 12 ay boyunca saklanabilir. Hindistan'da, balmumu kabağı, Ayurveda tıp sistemindeki tıbbi özellikleri ile tanınır. Ayrıca, büyük bir Prana kaynağı olarak tanımlandığı Hindistan ve Yoga'nın manevi geleneklerinde de önemlidir. Vietnam mutfağında, genellikle çorba veya güveç yapmak için kullanılan bí đao denir. [11] Domuz eti kısa kaburgalarla pişirildiğinde, ortaya çıkan çorbanın geleneksel olarak emziren anneler için daha fazla süt üretmeye yardımcı olduğu düşünülmektedir. Çin mutfağında, kabaklar bir tavada kızartılır veya genellikle domuz eti veya domuz eti / sığır eti kemikleri ile birleştirilir, genellikle küspe kabakta servis edilir, balmumu kaplamasının kazınmasıyla oyulur. Ayrıca, Yeni Yıl festivallerinde yaygın olarak yenmek için karpuz şekeri (táng dōng guā) veya Tatlım pastası (lǎopó bǐng) için doldurulmuş olarak doğranır ve şekerlenir. Ay Festivali için Çin ve Tayvanlı mooncakes'de taban dolgusu olarak da kullanılmıştır. Filipinler'de şekerlenir (açıkça kundol olarak adlandırılır) ve bakpia (Filipinler'de hopia) için bir pasta dolgusu olarak kullanılır. Aynı zamanda bazı tuzlu çorbalarda (sabaw) ve tavada (guisado) bir malzemedir. Hint mutfağında, bu kabak geleneksel olarak çok çeşitli yemekler hazırlamak için kullanılır. Kuzey Hindistan'da, petha adı verilen bir şeker hazırlamak için kullanılır. Güney Hindistan mutfağında, geleneksel olarak yoğurt bazlı bir güveç de dahil olmak üzere çeşitli köriler yapmak için kullanılır. [13] Ham kül kabak suyu (Maipawl), Kuzey-Doğu Hindistan'ın Mizo topluluğu tarafından hafif ila şiddetli dizanteri tedavisi için doğal bir ilaç olarak kullanılır. Kuzey Hindistan'da, özellikle orta Himalayalarda, kış kabağı ile ezildiğinde, yerel olarak bari adı verilen bir yemeğin yapılmasına neden olan moong gibi bakliyatlarla eşleştirilir. Soğuk kış güneş ışığında kurutulduğunda biraz sertleşir ve köri tabağı olarak kullanılır ve pirinç veya Çapati ile birlikte yenir. Bu uygulama Himalayalar'da uzun bir süre için yapılır, çünkü dağlardaki insanlar sert kışlardan kurtulmalarına yardımcı olmak için doğaya bağımlıdırlar. Bu bari, büyük bir demir ve vitamin kaynağıdır ve dağlarda çok çeşitli yenir. Andhra Pradesh'de buna "boodidi gummidikaya" (Telugu dili) denir. Güveç yapmak, kızartmak ve vadialu yapmak için kullanılır. Vadialu (çoğul; vadiam tekildir), kabakları küçük parçalar halinde doğrayıp yoğurt ve baharatlarla karıştırıp güneşte kurutularak yapılır. Yemek için, vadiamlar yağda derin kızartılır ve pirinç ve sambar (tabak) veya mercimek güveçlerine eşlik ederek yenir. Kerala'da bitki Kumbalam (കുമ്പളം), meyve Kumbalanga (കുമ്പളങ്ങ) veya Kooshmandam (കൂശ്മാണ്ടം) olarak adlandırılır. Geleneksel olarak Malayali Brahmins arasında 'Kuruti' (കുരുതി) yerine 'Guruthi' (ഗുരുതി) sunmak için kullanılır. Bu, iskelede birisinin hayatını sunmak yerine, kül kabak insan kurbanı yerine sembolik bir performans olarak ikiye ayrılır.

VE 225 (10 S)

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Tomato seeds Large...

€2,00 (SKU: VT 50)

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Giant Christmas Lima beans...

€2,55 (SKU: VE 118)

Seeds Gallery EU,

5/ 5

<h2>Giant Christmas Lima beans seeds</h2> <h2>Price for Package of 5 seeds.</h2> Originated in Peru, first recognized in the 1840s. This bean is also known as Chestnut Bean because of its flavor. The maroon markings remain even after cooking. Christmas Limas are now adapted to the high desert region of the American Southwest. Description/Taste Christmas Lima beans are tucked inside of a wide, curved and flat roughly four-inch green pod speckled with earthy brown tones. The pod is easily opened at its stringless seam, revealing three tender and semi-succulent creamy white beans that are variegated with raspberry-colored patterns. Eventually, the beans will harden and dry, their coloring reversing, with more of the beans' surface covered with tones of burgundy with white speckles. The flavor of Christmas Lima beans is buttery, sweet and reminiscent of chestnuts. Seasons/Availability Christmas Lima beans are appropriately available from fall to late winter. Current Facts Christmas Lima beans, Phaseolus lunatus, are defined in culinary terms, as a legume, their appearance as a pole bean merely serving the purpose of the pod securing the beans inside through maturity. Unlike snap beans, the pod is not eaten. Christmas Limas are an heirloom variety of Lima beans, their place within the commercial market quite rare, especially because they are mainly grown as a fresh shelling bean and most legumes are grown and processed as a dry or canned bean. Applications Christmas Lima beans do not require soaking. They can be simply rinsed prior to preparation. They can be treated as a fresh shelling bean or a dry bean, thus their cooking time will vary depending on their age. Christmas Lima beans compliment a variety of flavors and dishes from season to region. Hearty Winter stews, spicy soups, and bright, fresh Spring salads are each enhanced by Christmas Lima beans' buttery texture and nutty flavor. Christmas Limas are rich enough to stand up to curries and chiles, indulgent meats such as lamb and pork. They can also be prepared simply with the addition of olive oil, fresh herbs such as mint, cilantro, and basil. Perfect companion ingredients include garlic, forest mushrooms and fresh hulled corn along with cheeses like feta and gorgonzola. Geography/History Christmas Lima beans were named for Lima, Peru, the capital city that they were first cultivated in the 19th Century, although their exact origins are unknown. Christmas Limas perform best in similar climates that other pole beans thrive in. Their growing season is boosted by warm soil, arid climates and long sunny days. Regions throughout the Americas create abundant harvests of the Christmas Lima bean, though their commercial recognition is nearly obsolete. They have actually been listed as an endangered heirloom vegetable variety, at risk of becoming void of the food chain - this status is designed to promote and encourage the Christmas Lima to be grown by farmers and gardeners, to ensure they remain in production and in turn continue to be appreciated by consumers for decades and centuries to come. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 118 (5 S)

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SAKURAJIMA DAIKON Giant...

€2,45 (SKU: VE 208)

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5/ 5

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

VE 208 (10 S)

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Squash Seeds Jumbo Pink Banana

€1,95 (SKU: VG 8)

Seeds Gallery EU,

5/ 5

<h2>Squash Seeds Jumbo Pink Banana</h2> <h2>Price for Package of 5-10 (1g) seeds.</h2> A rarely seen winter squash variety in the UK, this is an impressive and reliable producer of huge fruits even in poor UK summers.  The vines have the potential to grow to 20ft in any direction but are easily contained by turning them back to the centre.  Large, pink banana-shaped fruit are produced in abundance and average 15-20lb but can easily grow to 50-60lb (4ft long) during good summers with care.  The fruits are fine flavoured, dry with sweet orange flesh and store well in a cool frost-free location. SUMMER SQUASH / COURGETTE / ZUCCHINI      SOIL / LOCATION ·         A sunny spot protected from strong winds is essential. ·         The soil should be well-drained and rich in humus, the more the better.   When preparing the site; for bush varieties (Courgettes) allow 24in between each plant and for trailing varieties 36 – 48in.       SOWING AND PLANTING ·         For an early start (late Mar) place a single seed edgeways 1/2inch deep in seed compost in a 3inch pot.  The critical part is temperature, these need at least 65F continuous soil temperature (preferably more to maximise germination rates) until germinated, so a propagator, well-heated greenhouse or airing cupboard is ideal - gradually harden off seedlings after the last frost before planting outdoors.  The most common reason for poor / zero germination is low/uneven soil temperature coupled with too much moisture. ·       Outdoors you can plant from around late May in southern areas if warm ( The larger seed types are still best sown in a pot to guarantee germination and soil temperature which needs to be 65F+).  We would also advise planting up to 3 seeds per hole and thinning to the strongest, as you have less time to plant more if any fail. Make sure you protect the seedlings as they emerge, slugs and snails will love them.      WATERING, WEEDING AND MAINTENANCE TIPS ·         Keep the soil moist – water copiously around the plants, not over them. ·         Keep weed-free to allow air circulation. ·         Once the plants start to fruit, feed every 14 days with a tomato type fertilizer, these are greedy plants.      HARVESTING AND STORAGE TIPS: ·         These will fruit early and rapidly become prolific, as the bush/vines grow.   For most summer squash the key thing is to pick the fruit small and tender and they will keep fruiting all summer until the first frost.  A knife is best to remove the fruit. ·         If any fruit get to big, cut and discard to encourage new flowers. ·         Some people are allergic to the tiny bristles/spines on courgette leaves.  If in doubt wear gloves. ·         Leave the last courgettes of the season to swell and they can be harvested as small marrows. · Courgettes/summer squash do not keep well for more than a week; there again you will need to be eating them quick to keep up with production. ·         For spaghetti squash – keep harvesting when around 10 inches.  These will store for 6-8 weeks max if kept cool and dry. WINTER SQUASH / PUMPKIN      SOIL / LOCATION ·         A sunny spot protected from strong winds is essential. ·         The soil must be well drained and rich in humus, the more the better.  I fill each hole at least 12” square with garden compost and paper at the bottom into which goes a single plant. For bush varieties 24in between each plant is fine – 48in for vines. ·         Many winter Squash / Pumpkins like to sprawl out and need plenty of space. Vining Squash / Pumpkins require a larger area to run, whilst semi-vining and bush varieties of winter squash / courgette can be well contained.  If space is tight just keep turning the branches back to the centre to prevent spreading and over-running other plants.      SOWING AND PLANTING ·       For an early start (Mid / Late Apr) place a single seed edgeways 1/2inch deep in seed compost in a 3inch pot.  The critical part is temperature, these need at least 65F continuous soil temperature (preferably more to maximise germination rates) until germinated, so a propagator, well heated greenhouse or airing cupboard is ideal - gradually harden off seedlings after the last frost before planting outdoors.  The most common reason for poor / zero germination is low / uneven soil temperature coupled with too much moisture. ·         Outdoors from around Jun you can plant direct if the weather is warm, however I would advise planting up to 3 seeds per hole and thinning to the strongest, as you have less time to plant more if any fail. Also the plants will struggle with the shorter growing period if it is a poor wet summer.      WATERING, WEEDING AND MAINTENANCE TIPS ·         Keep the soil moist – water copiously around the plants, not over them. ·         Placing a mulch / black polythene before the fruit formation helps later on keeping the fruit clean and ripening. ·         Keep weed free to allow air circulation. ·         Once the fruits start to swell feed every 14 days with a tomato type fertilizer, these are greedy plants. Limit larger fruiting varieties to 2-3 fruits (for giant pumpkins 1).      HARVESTING AND STORAGE TIPS: ·         The most important part of harvesting is making sure you harvest them before the first frost. As the Squash / Pumpkin approach maturity and are ready to harvest, you’ll notice that the fruit stems will start to dry out and wither. Depending on where you live, you can expect to start harvesting in late Aug to September. ·         Because of the vast varieties of sizes and colours, the rule of thumb for harvesting winter Squash / Pumpkin is when they are a full size and have a deep rich colour. The rinds should be hard to the touch. If you harvest your winter Squashes / Pumpkins too early, they may lack flavour and not keep well.  Before the first frost of winter and really wet weather is essential. Cut through the stem and remove the Squash / Pumpkin, leaving about 2 ½ inches of the stem on the fruit. A short stem can lead to rot. This may not be possible with smaller varieties, however. In these cases, preserve as much as the stem as possible. It’s also important not to damage your Squash / Pumpkin when harvesting and storing, as they can go bad more quickly. Try avoiding manually breaking the stem at all costs. Store you Squash / Pumpkin in a dry place with temperatures under 60°F. Winter squashes / Pumpkins are best “cured” before storing. Curing your squash requires storing them in higher temperatures (around 68°F or slightly higher) for at least fifteen days (a windowsill or greenhouse is fine). You can then move them to a cool, dry place. Never store the fruit where there is a risk of freezing.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VG 8 (1g)

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Amerika Birleşik Devletleri'nden çeşitli

Ananas domates tohumları

€2,10 (SKU: VT 71)

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Dev beyaz ayçiçeği tohumu

€1,35 (SKU: VE 71 W)

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1000 tohumu Dev beyaz ayçiçeği

€9,95 (SKU: P 389 W)

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Dev havuç tohumları...

€2,25 (SKU: VE 27 AK)

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Sırbistan'dan Çeşit

Moravska Kapija dev tatlı...

€1,95 (SKU: PP 60)

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Tres Cantos Biftek Domates...

€1,95 (SKU: VT 42)

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