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Burdock – Takinogawa Seeds Japanese Variety

Burdock – Takinogawa Seeds...

Fiyat €1,65 (SKU: MHS 47)
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Burdock – Takinogawa Seeds Japanese Variety (Arctium lappa)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p>Burdock is native to temperate Europe and Asia and a most popular variety root vegetable in Japan. “Takinogawa” is a special, late-variety burdock that is rich in flavour. This important Japanese vegetable is essential to many classic Japanese dishes including "kimpira," made with sautéed burdock and carrots. The tap root can be as long as a metre long (36in), they have a texture similar to parsnips and when cooked quickly, retain their crispiness; the outer skin is very thin, similar to carrots.</p> <p>In England, Burdock is best known as an ingredient in the beverage Dandelion and Burdock, the English equivalent of American root beer. The key flavour profile is anise, perhaps a touch of ginger and spice, but generally a feel of summer, hedgerows and fun!</p> <p>Burdock is a biennial, producing a rosette of leaves in the first year, then completing its life cycle by flowering and seeding in the second year. Mature plant can reach 3 feet in height. It is easily grown from seed it prefers a deep and sandy garden soil in partial shade or full sun. It may be sown directly from early spring on into summer, with plenty of time left to get a good harvest of roots.<br /><br />Burdock is the hardiest root vegetable and winters in the garden easily for spring digging. Work the soil deeply for best crop and cook like carrots. Seeds can be sprouted like bean sprouts; nothing goes to waste with this plant.</p> <p><strong>Sowing:</strong> Sow from early spring on into summer <br />Soak seeds for 2 to 4 hours in warm water then sow the burdock seeds about 7mm (¼ in) deep and pat down the row. Burdock seeds germinate in 1 to 2 weeks. Keep weeded and thin to about 10cm (4in) apart. The plant prefers regular watering. The reason for keeping the plants so close together is that it makes the roots grow long and thin, which is desirable, and it lessens the labour involved in digging, as more roots are dug out of a smaller space.</p> <p><strong>Harvesting Burdock: <br /></strong>Moderate harvest of the leaves throughout the season will not deter root development. The burdock roots are ready to harvest after two to four months. You don’t have to wait until the tops are dormant, but of course to obtain the largest possible roots (which can weigh up to two pounds), then harvest after the tops die back in the autumn.</p> <p>Digging the roots can be difficult, unless the soil is a deep sandy loam. The best technique is to trench down the side of the row with a spade, then push the spade in behind the roots and lever them into the trench, being careful not to break them. Also be careful not to break the spade. (This is the part where you are glad you planted them closely together.) Dig and wash the roots and then split them down the length. A large root should be split into at least 4 pieces. Dry the burdock root pieces on screens in a dark, airy location or use a vegetable/fruit dehydrator. When the pieces snap and are internally dry, they may be ground up to make a tincture or stored in plastic bags or glass jars for later use.</p> <p><strong>Culinary Uses: <br /></strong>Very young roots can be eaten raw, but older roots are usually cooked. Cut root into slivers and stir-fry. Young leaves and stalks are eaten raw or cooked. Seeds can be sprouted like bean sprouts; nothing goes to waste with this plant.</p> <p><strong>Medicinal Uses: <br /></strong>Fresh burdock root or the tincture of dried root is taken internally as a treatment for skin complaints. Often combined with dandelion or yellow dock, burdock root is an effective blood purifier used to treat psoriasis, eczema, oily skin, acne, boils, and gout. The leaf may be picked as needed for tea as soon as it reaches sufficient size. For more information on the use of burdock root in home herbal medicine, see the book “Making Plant Medicine.” by Richard A. Cech ISBN: 9780970031204</p> <p> </p> <p><strong>WIKIPEDIA:</strong></p> <p>Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae.[3] Native to the Old World, several species have been widely introduced worldwide.</p> <p><strong>Description</strong></p> <p>Plants of the genus Arctium have dark green leaves that can grow up to 28" (71 cm) long. They are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. Arctium species generally flower from July through to October.</p> <p>The prickly heads of these plants (burrs) are noted for easily catching on to fur and clothing (being the inspiration for Velcro®[5]), thus providing an excellent mechanism for seed dispersal.[4] Burrs cause local irritation and can possibly cause intestinal hairballs in pets. However, most animals avoid ingesting these plants.</p> <p>Birds are especially prone to becoming entangled with their feathers in the burrs leading to a slow death, as they are unable to free themselves.</p> <p>A large number of species have been placed in genus Arctium at one time or another, but most of them are now classified in the related genus Cousinia. The precise limits between Arctium and Cousinia are hard to define; there is an exact correlation between their molecular phylogeny. The burdocks are sometimes confused with the cockleburs (genus Xanthium) and rhubarb (genus Rheum).</p> <p>The roots of burdock, among other plants, are eaten by the larva of the Ghost Moth (Hepialus humuli). The plant is used as a food plant by other Lepidoptera including Brown-tail, Coleophora paripennella, Coleophora peribenanderi, the Gothic, Lime-speck Pug and Scalloped Hazel.</p> <p>The green, above-ground portions may cause contact dermatitis in humans due to the lactones the plant produces.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Food and drink</strong></p> <p>The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. Arctium lappa is called (牛蒡), pronounced "gobō" (ごぼう) in Japanese or "niúbàng" in Chinese, in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about one metre long and two centimetres across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.</p> <p>Immature flower stalks may also be harvested in late spring, before flowers appear; their taste resembles that of artichoke, to which the burdock is related. The stalks are thoroughly peeled, and either eaten raw, or boiled in salt water.[7] Leaves are also eaten in spring in Japan when a plant is young and leaves are soft. Some A. lappa cultivars are specialized for this purpose. A popular Japanese dish is kinpira gobō (金平牛蒡), julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot).</p> <p>In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It contains a fair amount of dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[8] and is low in calories. It contains a polyphenol oxidase,[9] which causes its darkened surface and muddy harshness by forming tannin-iron complexes. Burdock root's harshness harmonizes well with pork in miso soup (tonjiru) and with Japanese-style pilaf (takikomi gohan).</p> <p>Dandelion and burdock is today a soft drink that has long been popular in the United Kingdom, which has its origins in hedgerow mead commonly drunk in the mediæval period.[10] Burdock is believed to be a galactagogue, a substance that increases lactation, but it is sometimes recommended to be avoided during pregnancy based on animal studies that show components of burdock to cause uterus stimulation.</p> <p>In Europe, burdock root was used as a bittering agent in beer before the widespread adoption of hops for this purpose.</p> <p>The American composer Christian Wolff composed a work for variable performers entitled "Burdocks" in 1970-71.</p> <p><strong>Traditional medicine</strong></p> <p>Folk herbalists considered dried burdock to be a diuretic, diaphoretic, and a blood purifying agent[citation needed]. The seeds of A. lappa are used in traditional Chinese medicine,[citation needed] under the name niubangzi (Chinese: 牛蒡子; pinyin: niúbángzi; Some dictionaries list the Chinese as just 牛蒡 niúbàng.)</p> <p>Burdock is a traditional medicinal herb that is used for many ailments. Burdock root oil extract, also called Bur oil, is currently used in Europe in the belief that it is a useful scalp treatment.[citation needed] Modern studies indicate that burdock root oil extract is rich in phytosterols and essential fatty acids (including rare long-chain EFAs).</p> <p><strong>Burdock and Velcro</strong></p> <p>After taking his dog for a walk one day in the early 1940s, George de Mestral, a Swiss inventor, became curious about the seeds of the burdock plant that had attached themselves to his clothes and to the dog's fur. Under a microscope, he looked closely at the hook system that the seeds use to hitchhike on passing animals aiding seed dispersal, and he realized that the same approach could be used to join other things together. The result of his studies was Velcro.</p> </div>
MHS 47 (10 S)
Burdock – Takinogawa Seeds Japanese Variety
Cardoon artichoke seeds...

Cardoon artichoke seeds...

Fiyat €1,65 (SKU: VE 190)
,
5/ 5
<h2><strong>Cardoon <span>artichoke </span>seeds Gigante di romagna (Cynara cardunculus)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The cardoon (Cynara cardunculus), also called the artichoke thistle is a thistle-like plant in the sunflower family. It is a naturally occurring species that includes the globe artichoke and has many cultivated forms. It is native to the western and central Mediterranean region, where it was domesticated in ancient times.</p> <p>The wild cardoon is a stout herbaceous perennial plant growing 0.8 to 1.5 m (31 to 59 in) tall, with deeply lobed and heavily spined green to grey-green tomentose (hairy or downy) leaves up to 50 cm (20 in) long, with yellow spines up to 3.5 cm long. The flowers are violet-purple, produced in a large, globose, massively spined capitulum up to 6 cm (2 in) in diameter. It is adapted to dry climates, native across an area from Morocco and Portugal east to Libya and Greece and north to France and Croatia; it may also be native to Cyprus, the Canary Islands, and Madeira. In France, it only occurs wild in the Mediterranean south (Gard, Hérault, Aude, Pyrénées-Orientales, Corsica). It has become an invasive weed in the pampas of Argentina and is also considered a weed in Australia and California.</p> <p>In cultivation in the United Kingdom, this plant has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><span style="font-size:12pt;"><strong>Cultivation</strong></span></p> <p>The two main cultivar groups are the cardoon (Cynara cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC), selected for edible leaf stems, and the artichoke (Cynara cardunculus Scolymus Group, sometimes distinguished as Cynara scolymus or C. cardunculus var. scolymus (L.) Fiori), selected for larger edible flower buds. They differ from the wild plant in being larger (up to 2 m tall), much less spiny, and with thicker leaf stems and larger flowers, all characteristics selected by humans for greater crop yield and easier harvest and processing. Wild and cultivated cardoons and artichokes are very similar genetically, and are fully interfertile, but only have very limited ability to form hybrids with other species in the genus Cynara.</p> <p>The earliest description of the cardoon may come from the fourth-century BC Greek writer Theophrastus, under the name κάκτος (Latin: cactus), although the exact identity of this plant is uncertain. The cardoon was popular in Greek, Roman, and Persian cuisine, and remained popular in medieval and early modern Europe. It also became common in the vegetable gardens of colonial America, but fell from fashion in the late 19th century and is now very uncommon.</p> <p>In Europe, cardoon is still cultivated in France (Provence, Savoie, Lyonnais), Spain, and Italy. In the Geneva region, where Huguenot refugees introduced it about 1685, the local cultivar Argenté de Genève ("Cardy")  is considered a culinary specialty. "Before cardoons are sent to table, the stalks or ribs are blanched tying them together and wrapping them round with straw, which is also tied up with cord, and left so for about three weeks". Cardoons also are common vegetables in northern Africa, often used in Algerian or Tunisian couscous.</p> <p>Cardoon stalks can be covered with small, nearly invisible spines that can cause substantial pain if they become lodged in the skin. Several spineless cultivars have been developed to overcome this.</p> <p>Cardoon requires a long, cool growing season (about five months), but it is frost-sensitive. It also typically requires substantial growing space per plant, so is not much grown except where it is regionally popular.</p>
VE 190 (5 S)
Cardoon artichoke seeds Gigante di romagna (Cynara cardunculus)

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Rossa di Treviso Chicory Seeds 1.85 - 1

Rossa di Treviso Chicory Seeds

Fiyat €1,85 (SKU: VE 177)
,
5/ 5
<h2 class=""><strong>Rossa di Treviso Chicory Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Treviso is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of Romaine lettuce. Its elongated leaves are deep purple to red with white ribs and overlap one another tightly to form a compact bunch that is similar in shape to Belgian endive. Treviso's crisp, sturdy leaves offer an earthy, bitter edge much milder in flavor than the more mature Treviso Tardivo. Cooking will also further mellow the bitter flavor of Treviso.</p> <p> </p> <p><strong>Seasons/Availability</strong></p> <p>Treviso is available in the fall and throughout the early spring months.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>Treviso, botanically a member of Cichorium intybus, is a subspecies of chicory. Also known as radicchio Rosso de Treviso it is a member of the Composite or Asteraceae family. There are two types of radicchio from the Treviso region, a late harvest known as Tardivo and early harvest known as Precoce. Both varieties are protected by the IGP (indicazione geografica protetta) or Protected Geographical Indication certification. The high quality and characteristics of IGP products can be traced back to a specific geographical region.</p> <p> </p> <p><strong>Nutritional Value</strong></p> <p>The bitter flavor of radicchios such as Treviso is a result of its intybin content, a compound which has been shown to aid in digestion, appetite stimulation and as a purifying agent for the liver and blood.</p> <p> </p> <p><strong>Applications</strong></p> <p>Treviso, like other bitter chicory greens, can be served fresh or cooked. It can be sautéed, grilled, blanched or slow coked into soups, sauces and risottos. Its leaves are sturdy enough to hold up to heat and can be used as an edible serving cup or as part of a bed for grilled vegetables and meats. Its flavor pairs well with cream based sauces and dressings, parmesan cheese, lemon, orange, olive oil, sausage, prosciutto and anchovies. Treviso will keep, refrigerated, for one to two weeks.</p> <p> </p> <p><strong>Ethnic/Cultural Info</strong></p> <p>Radicchio Rosso de Treviso has its very own consortium of 140 members known as Consorzio Radicchio di Treviso in Italy whose goal is to educate the public about Treviso as well as protect and uphold its quality and market it.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>Like other varieties of chicory such as Chioggia, Verona and Castelfranco radicchio Treviso is native to the northern Italian region of Veneto, specifically it is from the town it owes its namesake to, Treviso. A registered IGP product, all true radicchio Rosso de Treviso marketed under that name must be grown within the region of Veneto in Treviso, Venice or Padua. Unlike radicchio Treviso di Tardivo which undergoes a second forced growth and lengthy manufacturing process Treviso Precoce is harvested young, cleaned and sent directly to the market. Authentic Treviso can be found in Italy as well as in Europe and in the United States at specialty markets.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 177 (50 S)
Rossa di Treviso Chicory Seeds 1.85 - 1

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Chicory - Endive Yellow...

Chicory - Endive Yellow...

Fiyat €1,85 (SKU: VE 203)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="text-decoration: underline;"><strong><em>Chicory - Endive Yellow Heart Curly Seeds (Cichorium endivia)</em></strong></span></h2> <h3><span style="color: #ef0303;"><strong>Price for Package of 100 seeds. </strong></span></h3> <p><span>Early maturing variety chicory. Plants form a loose rosette, up to 30 cm in diameter, weighing 300-400 g toothed leaves are medium sized, green exterior color, in the middle of the yellow-green. Grow sowing seeds in the soil or seedling. 2-3 weeks before harvesting is carried out "whitening" of leaves, so they do not taste bitter. Remove spicy bitterness will also help delay in salt water for 10-20 minutes.</span></p> </body> </html>
VE 203 (100 S)
Chicory - Endive Yellow Heart Curly Seeds (Cichorium endivia)
Chicory Seeds “Pan di...

Chicory Seeds “Pan di...

Fiyat €1,95 (SKU: VE 183)
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Chicory Seeds “Pan di Zucchero”<br /></strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds </strong></span></h2> <p>Sugar Loaf leave chicory.  Upright light green variety with large long and very tight head. Reliable. Our special selections are varieties selected primarily for taste and consistency. Best for fall, but will work in the spring from transplants. Easy to grow and easy to head up. Use cooked or in salads.</p> </div>
VE 183 (50 S)
Chicory Seeds “Pan di Zucchero”

İtalya'dan çeşitli
Radicchio - Chicory Seeds ‘‘Red Verona‘‘  - 2

Radicchio - Chicory Seeds...

Fiyat €1,65 (SKU: VE 34 (1g))
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5/ 5
<h2><strong>Radicchio - Chicory Seeds ‘‘Red Verona‘‘</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 500 (1g) seeds.</strong></span></h2> <div>Small, red, cabbage-like heads ready to pick in fall. Leaves are sharp-flavored, use sparingly in green salads. May also be sautéed, steamed or grilled with meats. Garden Hints: Do not plant too early in spring or plants may bolt (go to seed). In early fall, cut off all leaves above the crown. New growth in cool weather produces the small, red, cabbage-like heads.</div> <div>Sun: Full Sun&nbsp;</div> <div>Spread: 4 &nbsp;inches</div> <div>Height: 6 &nbsp;inches</div> <div>Days to Maturity: 90 &nbsp;days</div> <div>Sowing Method: Direct Sow</div>
VE 34 (1g)
Radicchio - Chicory Seeds ‘‘Red Verona‘‘  - 2

Dev bitki (dev meyveli)
Endive Giant Seeds

Endive Giant Seeds

Fiyat €1,65 (SKU: VE 187)
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5/ 5
<h2><span><em><strong><span style="text-decoration:underline;color:#000000;">ENDIVE GIANT SEEDS</span><br /></strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Package of 100 seeds.</strong></span></h3> <div>Beware! Once you acquire a taste for this interesting and attractive-looking salad plant, you will find salads based on the ubiquitous Lettuce insipid and dull. Although grown like Lettuce, it has the advantage that it will withstand without complaint both heat and a few degrees of frost. Best if blanched a few days before harvesting and - a personal opinion - tastes better with a home-made French dressing rather than salad cream out of a bottle. If you´ve never grown Endives, do give them a trial.</div>
VE 187 (100 S)
Endive Giant Seeds
Endive 'De Ruffec' Salad Seeds

Endive 'De Ruffec' Salad Seeds

Fiyat €1,65 (SKU: VE 1)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Endive<strong> 'De Ruffec'</strong> Salad Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Package of 100 seeds. </strong></span></h2> <div>Beware! Once you acquire a taste for this interesting and attractive-looking salad plant, you will find salads based on the ubiquitous Lettuce insipid and dull. Although grown like Lettuce, it has the advantage that it will withstand without complaint both heat and a few degrees of frost. Best if blanched a few days before harvesting and - a personal opinion - tastes better with a home-made French dressing rather than salad cream out of a bottle. If you´ve never grown Endives, do give them a trial.</div> </body> </html>
VE 1 (100 S)
Endive 'De Ruffec' Salad Seeds

Soğuğa ve dona dayanıklı bitki

Jerusalem Artichoke Tubers (Helianthus tuberosus)

Yerelması Yumrular...

Fiyat €7,95 (SKU: P 421)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yerelması Yumrular (Helianthus tuberosus)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 Yumru Paket Fiyatıdır.</strong></span></h2> <p><b>Yerelması</b><span> (</span><i>Helianthus tuberosus</i><span>), </span>papatyagiller<span> ailesinden, </span>ayçiçeğigiller<span> (</span><i>Helianthus</i><span>) cinsinden, yenilebilir köksapları yumru durumunda olan bir bitki. Köksaplarının yemeği ve salatası yapılabildiği gibi meyve olarak da tüketilebilir. </span>Turpa<span> benzer bir dokusu ve tatlımsı bir tadı vardır. Yerelmasını ve </span>patatesi<span> diğer </span>sebzelerden<span> ayıran en büyük özelliği tohum ile üreme yerine </span>vejetatif üreme<span> yapmasıdır. Yani yerelması ile geri dönüşüm kullanılarak elde edilmesidir. Örneğin: bir yerelması parçasını toprağın altına koyduğunuzda bu önce kendiliğinden yerelması bitkisi olur sonra Yerelması toprağın altında çoğalır.</span></p> <h2><span class="mw-headline" id="Tarihçe">Tarihçe</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="Yerelması Yumrular (Helianthus tuberosus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Sunroot_top.jpg/200px-Sunroot_top.jpg" decoding="async" width="200" height="267" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Sunroot_top.jpg/300px-Sunroot_top.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Sunroot_top.jpg/400px-Sunroot_top.jpg 2x" data-file-width="1536" data-file-height="2048" title="Yerelması Yumrular (Helianthus tuberosus)" /> <div class="thumbcaption"> <div class="magnify"></div> Çiçekler ve gövde</div> </div> </div> <p>Yerelmaları Amerikan yerlileri tarafından, Avrupalıların gelişinden çok daha önce yetiştirilmeye başlandı. Uzun tarım geçmişi bu bitki türünün doğal yayılım alanını gizlemektedir.<sup id="cite_ref-grin_1-0" class="reference">[1]</sup><span> </span>Fransız<span> </span>kâşif<span> </span>Samuel de Champlain<span> </span>Massachusetts'te yaşayan Nauset limanı yerli halkının<span> </span>enginar<span> </span>tadında yumrular yetiştirdiğini tespit etti. Bir sonraki yıl,<span> </span>Champlain<span> </span>aynı bölgeye döndü ve yumruların<span> </span>pazıya<span> </span>benzer bir tada sahip olduğunu keşfetti<sup id="cite_ref-NathalieCooke_2-0" class="reference">[2]</sup><span> </span>ve bitkiyi Fransaya getirme sorumluluğunu aldı. Bir süre sonra, Petrus Hondius,<span> </span>Hollandalı<span> </span>bir<span> </span>botanist, pörsümüş bir yerelması yumrusunu<span> </span>Terneuzen'deki bahçesine ekti ve bitkinin çoğaldığını gözlemledi<sup id="cite_ref-NathalieCooke_2-1" class="reference">[2]</sup><span> </span>Yerelmaları Avrupa iklimine ve toprağına çok iyi uyum sağladı ve hızlıca türedi. 1600'lerin ortasında, yerelması Avrupa ve Amerikada yaygın olarak tüketilen bir sebze haline geldi ve hatta hayvanların beslenmesinde kullanıldı.<sup id="cite_ref-LevetinEstelle_3-0" class="reference">[3]</sup><span> </span>Özellikle fransızlar bu sebzeyi beğendiler, 19. yüzyılın başlarında popülerliğinin zirvesine ulaştı.<sup id="cite_ref-LevetinEstelle_3-1" class="reference">[3]</sup><span> </span>Yerelması, 2002'de Niş Fransız Yemek Festivalinde 'en iyi çorba sebzesi' unvanını aldı.</p> </body> </html>
P 421
Jerusalem Artichoke Tubers (Helianthus tuberosus)

İtalya'dan çeşitli
Artichoke Seeds VIOLET DE PROVENCE

Enginar tohumu VIOLET DE...

Fiyat €1,95 (SKU: VE 218)
,
5/ 5
<h2><strong>Enginar tohumu VIOLET DE PROVENCE</strong></h2> <h2><span style="color: #f80000;" class=""><strong>+-20 (1g) tohumların Paketi için fiyat.</strong></span></h2> <p>Enginar 'Violet de Provence' en geleneksel İtalyan sebzelerinden biridir. Violetta di Provenza ve Poivrade gibi çeşitli isimlerle bilinir. Bu lezzetli orta boy enginar, devedikeni benzeri bitkiler üzerinde zengin menekşe-mor başlı küreler geliştirir.<br>Mart-Ağustos arası ekin ve Mayıs-Temmuz arası hasat edin. Bitkiler en az üç yıl verimli kalır.<br><br>Dünya enginarını yemek kadar tatmin edici çok az yemek vardır. Yaprakları sıcak balzamik-pastırma sosuna batırın ve küçük bir devedikeni aşık olun!</p> <p><strong>Sowing: </strong></p> <p>Sow under glass February to March or sow outdoors once the soil has warmed for cropping the following year. Sow the seeds at a depth of 6mm (¼in), they should germinate in 10 to14 days. <br>Transplant in June to crop in autumn and the following May. They need a position that receives eight hours or more sun per day. <br>Seed sown outdoors flowers the year after sowing. Sow direct when the soil has warmed up in mid spring for cropping the following year. Sow in free draining soil, 2 to 3 seeds in stations 30cm (12in) apart. Thin out so that there is one good plant every 60cm (24in). The thinnings can be transplanted. <br>Artichokes need constant moisture: water well. They thrive in moderate climates near the sea where the soil has a high salt content. Seaweed is said to be the best fertiliser possible for these plants.</p> <p><strong>Cultivation: <br></strong>Keep the plants well watered until established. Apply a mulch around the stems in May. During the summer months hoe regularly and apply a liquid fertiliser at fortnightly intervals. Water thoroughly when the weather is dry. In late autumn cut down the stems and cover the crowns with bracken, leaves or straw. Remove this protective covering in April.</p> <p><strong>Harvesting: <br></strong>Artichokes come in different sizes: baby, medium, and jumbo. All three sizes grow on the same plant. The jumbo grows on the centre stalk, the medium grow on the sides, and the babies at the base. They are not merely immature globes. The globes are harvested before the blossoms open to ensure the best flavour. <br>The size of a mature artichoke is dependent upon its placement on the plant. Those at the top can be enormous while those at the base, shaded by dense leaves, may grow no larger than a ping-pong ball. <br>As soon as the petals begin to open, they are overripe, no matter the size. After harvesting the main head, secondary heads will appear and these too can be used. <br>Expected yield per mature plant: 10 to 12 heads. Productive life: 4 years</p> <p><strong>Storing: <br></strong>Artichokes can be stored briefly in plastic bags to preserve their moisture content.</p> <p><strong>Rotation considerations: <br></strong>Avoid following Jerusalem artichoke or sunflower.</p> <p><strong>Companion Planting: <br></strong>Good companions: Sunflower and Tarragon. <br>Bad companions: None</p> <p><strong>Other Uses: <br></strong>Artichokes provide wonderful shades of green when used as a natural dye.<br>Used in the garden they add structure and height to flower beds. In late summer they have beautiful violet-blue flowers.</p> <p><strong>Origin: <br></strong>The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state; the seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period. Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century. <br>The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530.</p> <p><strong>Nomenclature: <br></strong>The various names of the artichoke in European languages all ultimately come from Arabic al-kharshuf, through a Northern Italian dialect word, articiocco.<br>The Arabic term Ardi-Shoki which means "ground thorny" is a folk etymology of the English name.</p> <p><strong>The word Artichoke may also refer to: <br></strong>The Cardoon, a related species. <br>Jerusalem artichoke, a species of sunflower<br>Chinese artichoke, a species of woundwort<br>Project Artichoke, a CIA operation</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 218 (1g)
Artichoke Seeds VIOLET DE PROVENCE

Soğuğa ve dona dayanıklı bitki
Enginar tohumu Green Globe

Enginar tohumu Green Globe

Fiyat €1,95 (SKU: VE 217)
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5/ 5
<h2><strong>Enginar tohumu Green Globe</strong></h2> <h2><span style="color: #f80000;" class=""><strong>+-20 (1g) tohumların Paketi için fiyat.</strong></span></h2> <div> <p><b style="color: #202122; font-size: 14px;">Enginar</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>(</span><i style="color: #202122; font-size: 14px;">Cynara scolymus</i><span style="color: #202122; font-size: 14px;">),<span>&nbsp;</span></span>papatyagiller<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>familyasından mavi-mor renkli çiçekler açan, 50-150&nbsp;cm boyunda çok senelik otsu bir<span>&nbsp;</span></span>bitki<span style="color: #202122; font-size: 14px;">. Güney Avrupa ve Akdeniz çevresinde yetişir.<br></span></p> <p>Gövdeleri dik, kuvvetli, sert ve boyuna olukludur.<span>&nbsp;</span>Yaprakları<span>&nbsp;</span>sapsız, büyük, uzun-oval ve parçalıdır.<span>&nbsp;</span>Çiçekler<span>&nbsp;</span>üst yaprakların koltuğundan çıkan, uzun sapların ucunda büyük başçıklar halinde toplanmıştır. Çiçek tablası etlidir. Hepsi tüp şeklinde olan çiçekleri ve bunların aralarında bulunan tüyleri taşır.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id="Yeti.C5.9Ftiricili.C4.9Fi"></span><span class="mw-headline" id="Yetiştiriciliği">Yetiştiriciliği</span></h2> <div role="note" class="hatnote navigation-not-searchable">Ana madde:<span>&nbsp;</span>Enginar yetiştiriciliği</div> <p>Enginar genel olarak Türkiye'de ve birçok ülkede vegetatif yolla üretilmektedir.<span>&nbsp;</span>Fransa,<span>&nbsp;</span>İtalya<span>&nbsp;</span>ve<span>&nbsp;</span>İspanya'da doğrudan<span>&nbsp;</span>tohumla<span>&nbsp;</span>üretilen çeşitler geliştirilmiştir. Enginarda vegatatif yolla üretim dip sürgünleri veya üzerinde gözlerin bulunduğu<span>&nbsp;</span>kök<span>&nbsp;</span>parçaları ile yapılabildiği gibi sadece gözlerin ana gövdeden çıkarılıp değişik ortamlarda köklendirilerek de yapılabilir. En yaygın üretim şekli sürgünlerle yapılan üretimdir.</p> <p>Yeni kurulacak Enginar plantasyonlarında dikiminden önce toprak derin sürülmeli ve gübrelenmelidir. Derin sürümden sonra diskaro ve tırmık çekilerek toprak dikime hazır duruma getirilmelidir.</p> <p>Dikim genellikle<span>&nbsp;</span>Akdeniz<span>&nbsp;</span>ve Ege bölgesinde Ekim–Kasım aylarında,<span>&nbsp;</span>Marmara<span>&nbsp;</span>bölgesinde ise Mart–Nisan aylarında yapılır. En uygun dikim masuralar üzerine sıra arası ve üzeri 1x1 m mesafe ile yapılır. Özellikler Bursa Doğan köy ve keramet köyünde meşhurdur.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id=".C3.9Cr.C3.BCnler"></span><span class="mw-headline" id="Ürünler">Ürünler</span></h2> <p>Bir enginar likörü olan<span>&nbsp;</span>Cynar<span>&nbsp;</span>İtalya'da çok popüler olan bir alkollü içkidir.</p> <p><span style="color: #202122; font-size: 14px;">&nbsp;</span></p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 217 (1g)
Enginar tohumu Green Globe
Corn Salad Lettuce Seeds

Corn Salad Lettuce 2000 Seeds

Fiyat €6,00 (SKU: PL 8)
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5/ 5
<h2><span style="font-size: 14pt;" class=""><strong>Corn Salad (Mache) Lettuce 2000 Seeds Heirloom&nbsp;(Valerianella locusta)</strong></span></h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Package of 2000 seeds (8g).</span></strong></span><span style="color: #ff0000;"><strong><span style="font-size: 14pt;"></span> </strong></span></h2> <div> <div>These miniature salad greens have been popular in central and northern Europe for centuries, and was first popularized by Henry XIV during the 1590's. The dark green leaves are delightfully minty-sweet and productive. Best if grown during cool weather. Very cold hardy.&nbsp;<span style="font-size: 11px; line-height: 1.5em;">45 Days</span></div> </div> <div>Corn Salad is a wonderfully tasty salad crop for early spring and late fall.Harvest the small heads of oval, dark green leaves when 4" across.</div> <div><strong>Wikipedia:</strong></div> <div>Valerianella locusta is a small dicot annual plant of the family Valerianaceae. It is an edible salad green with a characteristic nutty flavor, dark green color, and soft texture. Common names include corn salad (or cornsalad), lamb's lettuce, mâche, fetticus, feldsalat, nut lettuce, field salad and rapunzel. In restaurants that feature French cooking, this salad green may be called doucette or raiponce, as an alternative to mâche, by which it is best known.</div> <div>Description</div> <div>Corn salad, also known as mâche or lamb's lettuce, grows in a low rosette with spatulate leaves up to 15.2 cm long. It is a hardy plant that grows to zone 5, and in mild climates it is grown as a winter green. In warm conditions it tends to bolt to seed.</div> <div>Corn salad grows wild in parts of Europe, northern Africa and western Asia. In Europe and Asia it is a common weed in cultivated land and waste spaces. In North America it has escaped cultivation and become naturalized on both the eastern and western seaboards.</div> <div>As a cultivated crop, it is a specialty of the region around Nantes, France, which is the primary source for mâche in Europe.</div> <div>History</div> <div>Corn salad was originally foraged by European peasants until Jean-Baptiste de La Quintinie, royal gardener of King Louis XIV, introduced it to the world. It has been eaten in Britain for centuries and appears in John Gerard's Herbal of 1597. It was grown commercially in London from the late 18th or early 19th century and appeared on markets as a winter vegetable, however, it only became commercially available there in the 1980s. American president Thomas Jefferson cultivated mâche at his home, Monticello, in Virginia in the early 1800's.</div> <div>The common name corn salad refers to the fact that it often grows as a weed in wheat fields. (The European term for staple grain is "corn".) The Brothers Grimm's tale Rapunzel may have taken its name from this plant.</div> <div>Nutrition</div> <div>Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, B9, vitamin E, and omega-3 fatty acids. It is best if gathered before flowers appear.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 8 (8g)
Corn Salad Lettuce Seeds
Brune D'Hiver Lettuce Seeds

Brune D'Hiver Lettuce Seeds

Fiyat €1,45 (SKU: PL 3)
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5/ 5
<h2><strong><em><span style="text-decoration: underline;" class="">Brune D'Hiver Lettuce Seeds</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h3> <p>Compact, hardy, French butterhead-type lettuce that was introduced in 1855. Crunchy green leaves are blushed in reddish- brown color. Plants require little space when growing, and are perfect for fall plantings. Hard to find.</p> <p>Winter Lettuce.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PL 3 (50 S)
Brune D'Hiver Lettuce Seeds
Winter Purslane, Indian Lettuce Seeds (Claytonia perfoliata)

Winter Purslane, Indian...

Fiyat €1,95 (SKU: PL 10)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong><em><span style="text-decoration: underline;">Winter Purslane, Indian Lettuce Seeds (Claytonia perfoliata)</span></em></strong><strong><em></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h3> <p>Claytonia perfoliata (Indian lettuce, spring beauty, winter purslane, or miner's lettuce ; syn. Montia perfoliata) is a fleshy annual plant native to the western mountain and coastal regions of North America from southernmost Alaska and central British Columbia south to Central America, but most common in California in the Sacramento and northern San Joaquin valleys.</p> <p>Claytonia perfoliata is a rosette-forming plant, growing to a maximum of 40 cm in height, but mature plants can be as small as 1 cm. The cotyledons are usually bright green (rarely purplish or brownish-green), succulent, long and narrow. The first true leaves form a rosette at the base of the plant, and are 0.5–4 cm long, with an often long petiole (exceptionally up to 20 cm long).</p> <p>The small pink or white flowers have five petals 2–6 mm long; they appear from February to May or June, and are grouped 5–40 together above a pair of leaves that are united together around the stem to appear as one circular leaf. Mature plants have numerous erect to spreading stems that branch from the base.</p> <p>It is common in the spring, and it prefers cool, damp conditions. It first appears in sunlit areas after the first heavy rains. Though, the best stands are found in shaded areas, especially in the uplands, into the early summer. As the days get hotter, the leaves turn a deep red color as they dry out.</p> <p><strong>Uses</strong></p> <p>The common name miner's lettuce refers to its use by California Gold Rush miners who ate it to get their vitamin C to prevent scurvy. It can be eaten as a leaf vegetable. Most commonly it is eaten raw in salads, but it is not quite as delicate as other lettuce. Sometimes it is boiled like spinach, which it resembles in taste.</p> <p>It is widely naturalized in western Europe. It was introduced there in the eighteenth century, possibly by the naturalist Archibald Menzies, who brought it to Kew Gardens in 1794.</p>
PL 10 (100 S)
Winter Purslane, Indian Lettuce Seeds (Claytonia perfoliata)
Mixture of Best Lettuce Seeds  - 2

Mixture of Best Lettuce Seeds

Fiyat €1,85 (SKU: VE 199)
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5/ 5
<h2><strong>Mixture of Best Lettuce Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 550 seeds (0,5g).</strong></span></h2> <p>A mixture of several kinds of the best lettuce. It can be collected (cut) several times over a period of growth. It can be grown outdoors or green house even in bigger flower pot on the balcony.</p> <p>Lettuce plants does not need much care except water.</p>
VE 199 (550 S)
Mixture of Best Lettuce Seeds  - 2