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White Skin - White Flesh KENNEBEC Potato Seeds  - 4

White Skin - White Flesh...

Fiyat €1,95 (SKU: P 247 WK)
,
5/ 5
<h2><strong>White Skin - White Flesh KENNEBEC Potato Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>These white-skinned and white flesh tubers make excellent table potatoes. The fairly firm texture when boiled. They are highly recommended for fries and chips. Plants are compact and erect with pointed smooth leaves and; numerous big white flowers with slight reddish-purple tinge on backs.</p> <p>Potatoes can be grown from true seeds just as easily and reliably as tomatoes, peppers or eggplants. True potato seed is a new development offering the advantages of, lower cost than mini-tubers, completely disease-free, and always available at the right planting time for gardeners in any region. This is the new wave in potato culture.</p> <p>Start indoors in seedling trays. Fill each cell to 1cm (1/2") from the top with sterilized seed starting mix. Moisten with water and place one seed on the top of the soil per cell. Cover with vermiculite and water in. Note: Potato seeds require light to germinate, so do not bury.  Optimal soil temperature for germination: 15-27°C (65-80°F). Seeds should germinate in 6-10 days.</p> <p><strong>Starting</strong><br />Keep the soil evenly moist during germination, but allow free drainage so that excess water does not collect. Water before mid-day to allow foliage to dry completely by nightfall. Potato seedlings <span>tend to stay prostrate immediately after emergence if they have 13 or more hours of daylight. As a somewhat longer stem is desired to ease transplanting, keep seedlings in about 12-hour light per day. During the last week expose seedlings to full sunlight to strengthen the stem. At optimal temperature, transplants will be ready 4 to 6 weeks after seeding.</span></p> <p><span>If field conditions are very different from indoor conditions, allow one week of hardening off. Water the plugs heavily the day before and day of the transplant, and transplant into moist soil.</span></p> <p><strong>Growing</strong><br />Ideal pH: 5.0-6.0. Plant seedlings so that only the crown of its top, 2-5cm (1-2“) is above soil level, burying the whole plug and a good part of the stem of the seedling. Seedlings cannot be completely buried, the growing point needs to stay above ground. Space seedlings 10-25cm (4-10") apart in rows 75cm (30") apart. Wider spacing produces fewer, but larger tubers. Keep the area well-watered for several weeks after transplant.</p> <p><strong>Hilling<br /></strong><span>When seedlings reach 10-15cm  (4-6") in height, they should be hilled, probably three weeks after transplanting. This operation takes soil from the centre of the row, and covers the seedlings up to half of their height, creating a small hill. It is best to work from the centre of the furrow towards the plants. Do not cut too deep into the soil near the plant to avoid root damage. Just before hilling, fertilizer can be applied near the base of the seedlings, and this will be covered when hilling.</span></p> <p>A second hilling and side dressing of balanced organic fertilizer should follow 3-4 weeks after the first, again depositing soil up to half the height of the plants. Again, increase the depth of the furrow in its centre and bring this soil on top of the small hill created in the first hilling operation.</p> <p><strong>Harvest</strong></p> <p><span>In the garden, potatoes can be harvested without destroying the plant if only a few potatoes are needed. Carefully scrape soil near the base of the stem until the skin of a potato is found, and pull it from the stolon. Consume it that day for a tasty and nutritious meal. </span>If potatoes need to be stored for some time, remove the foliage 3 weeks before harvest. This "sets" (hardens) the skin, and it will store better as the thicker skin will reduce water loss from the tubers. Keep them dark up to 2 to 3 months at high humidity before eating.</p> <p><strong>Seed Info</strong><br />In optimal conditions, at least 75% of the seeds will germinate. Usual seed life: 3 years. Per 100′ row: 200 seeds, per acre: 8.8M seeds.</p> <p><strong>Diseases &amp; Pests</strong><br />Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years.</p> <p><strong>Companion Planting</strong><br />A worthy companion for beets, Brassicas, cucumbers, and onions. Avoid planting near peppers, pole beans, strawberries, and tomatoes.</p>
P 247 WK
White Skin - White Flesh KENNEBEC Potato Seeds  - 4

Soğuğa ve dona dayanıklı bitki
Jicama - Mexican Yam Bean Seeds (Pachyrhizus erosus)

Jicama, Meksika fasulyesi...

Fiyat €3,25 (SKU: VE 173)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Jicama, Meksika fasulyesi Tohumlar (Pachyrhizus erosus)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p><i><b>Pachyrhizus erosus</b></i><span> </span>yaygın olarak bilinen,<b><span> </span>jicama</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt"><span> </span>/<span> </span><span><span title="'h' in 'hi'">h</span></span><span><span title="/ /: Birincil stres izler"> </span><span title="/ɪ/: 'i' in 'kit'">ɪ </span><span title="'k' in 'kind'">k </span><span title="/ə/: 'a' in 'about'">ə </span><span title="'m' in 'my'">m </span><span title="/ə/: 'a' in 'about'">ə</span><span title="'Yüksek' de 'h'"></span><span title="/ Ɪ /: 'i' 'kit' de"></span><span title="'Ayni' in 'k'"></span><span title="/ Ə /: 'a' 'about'"></span><span title="'Benim' in 'm'"></span><span title="/ Ə /: 'a' 'about'"></span></span><span> </span>/</span></span><span> </span>veya<span class="nowrap"><span class="IPA nopopups noexcerpt"><span> </span>/<span> </span><span><span title="/ Dʒ /: 'reçel' de 'j'">dʒ </span><span title="/ Ɪ /: 'i' 'kit' de">ɪ </span><span title="'k' in 'kind'">k</span><span title="/ /: Birincil stres izler"> </span><span title="/ɑː/: 'a' in 'father'">ɑː </span><span title="'m' in 'my'">m </span><span title="/ə/: 'a' in 'about'">ə</span><span title="'Ayni' in 'k'"></span><span title="/ Ɑː /: 'a' 'baba' in"></span><span title="'Benim' in 'm'"></span><span title="/ Ə /: 'a' 'about'"></span></span><span> </span>/</span></span><span> </span>; İspanyol<i><span> </span>jicama<span> </span></i><span><span class="nounderlines nowrap"><span class="unicode haudio"><span class="fn"><span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[xikama]</span></span></span></span><span class="nounderlines nowrap"><span class="unicode haudio"><small class="metadata audiolinkinfo"> ( </small></span></span><span class="nounderlines nowrap"><span class="unicode haudio"><small class="metadata audiolinkinfo">yardım</small></span></span><span class="nounderlines nowrap"><span class="unicode haudio"><small class="metadata audiolinkinfo"> · </small></span></span><span class="nounderlines nowrap"><span class="unicode haudio"><small class="metadata audiolinkinfo">bilgi</small></span></span><span class="nounderlines nowrap"><span class="unicode haudio"><small class="metadata audiolinkinfo"> )</small></span></span> ; dan Nahuatl <i>xīcamatl</i> ,<span class="nounderlines nowrap"><span class="unicode haudio"><span class="fn"><img alt="Bu ses hakkında" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Loudspeaker.svg/11px-Loudspeaker.svg.png" width="11" height="11" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Loudspeaker.svg/17px-Loudspeaker.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Loudspeaker.svg/22px-Loudspeaker.svg.png 2x" data-file-width="20" data-file-height="20" /><span title="Uluslararası Fonetik Alfabesi temsilciliği (IPA)" class="IPA"></span></span> <small class="metadata audiolinkinfo"></small></span></span> <i></i><small></small><span title="Uluslararası Fonetik Alfabesi temsilciliği (IPA)" class="IPA">[ʃiːkamatɬ]</span> ),<b> Meksika fasulyesi iplik</b> veya<b> Meksika şalgam</b> , doğal bir Meksika adıdır asma adı en yaygın olarak bitki yenebilir belirtmektedir, ancak yumrulu kök . JICAMA cinsi bir türdür<i> Pachyrhizus</i> fasulye ailesi (Fabaceae) içinde. Bu cinsin Bitkiler yaygın olarak anılacaktır<b> yam fasulye</b> dönem "yam fasulye" JICAMA için başka bir isim olabilir ancak. Yam fasulye diğer önemli türler de içinde yerli Americas . <i>Pachyrhizus tuberosus</i> ve<i> Pachyrhizus ahipa</i> diğer iki ekili türdür. Yenilebilir bitkilerin bu grubun adlandırma benzer çok örtüşme veya aynı ortak adları ile, karışık görünüyor.</span></p> <p>Mavi veya beyaz ve lima fasulyesi benzer bölmeler ya Çiçekler, tam olarak gelişmiş bitkilerde üretilir. Jicama birkaç türler meydana, ancak birçok pazarda bulunan biridir<span> </span><i>P. erosus</i><span> </span>. İki kültür formları<span> </span><i>P. erosus</i><span> </span>olan<span> </span><i>jicama de agua</i><span> </span>ve<span> </span><i>jicama de leche</i><span> </span>, onların suyu tutarlılığı için adlandırılmış hem.<span> </span><i>Leche</i><span> </span>ise bir şekilde, ince uzun bir kök ve süt suyu vardır<span> </span><i>agua</i><span> </span>bir şekilde sahip olan bir üst-şekilli yassı kutuplu kök ve daha sulu, yarı şeffaf suyu ve pazar için tercih edilen formdur.</p> <h2><span class="mw-headline" id="Botany">Botanik</span></h2> <p>Jicama için diğer isimler Meksika patatesi içerir<span> </span><i>ahipa</i><span> </span>,<span> </span><i>saa var</i><span> </span>, Çin patates ve<span> </span>tatlı şalgam<span> </span>. Ekvador ve Peru'da adı<span> </span><i>jicama</i><span> </span>ilişkisiz için kullanılan<span> </span><i>Yacon</i><span> </span>veya Perulu zemin elma, yumru da gıda olarak kullanılan ayçiçeği ailesinin bir bitki.</p> <div class="thumb tleft"> <div class="thumbinner"><img alt="Jicama, Meksika fasulyesi Tohumlar (Pachyrhizus erosus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Pachyrhizus_erosus_2.jpg/150px-Pachyrhizus_erosus_2.jpg" width="150" height="100" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Pachyrhizus_erosus_2.jpg/225px-Pachyrhizus_erosus_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Pachyrhizus_erosus_2.jpg/300px-Pachyrhizus_erosus_2.jpg 2x" data-file-width="3872" data-file-height="2592" title="Jicama, Meksika fasulyesi Tohumlar (Pachyrhizus erosus)" /> <div class="thumbcaption"> <div class="magnify"></div> Bir çiftçi pazarda satışa Taze JICAMA</div> </div> </div> <p>Jicama asma 4-5 m verilen uygun bir destek yüksekliğe ulaşabilir. Kökü 2 m'ye kadar boyuna ulaşabiliyor ve 20 kg ağırlığındadır. Bugüne kadar kaydedilmiş en ağır JICAMA kök 23 kg ağırlığında ve (onlar denir nereye Filipinler'de 2010 yılında bulunmuştur<span> </span><i>singkamas</i><span> </span>). Jicama don-ihale ve büyük yumrular iyi bir hasat için don olmadan 9 ay gerektirir veya ticari olarak büyümeye. O hala yumrular üretecek şekilde, don olmadan en az 5 ay var daha serin bölgelerde yetişen değer, ancak daha küçük olacaktır. Don olmadan en az 5 ay ile Sıcak, ılıman bölgeleri son bahar don önce tohumunu 8 ila 10 hafta başlayabilir. Tohumlar çimlenmeye sıcak sıcaklıklar gerektiren olarak Alt ısı önerilir, böylece tencere sıcak bir yerde tutulması gerekecektir. Jicama bir serada kültürlü sürece kısa bir büyüme mevsimine alanlar için uygun değildir. Tropikal bölgelerde Yetiştiriciler yılın herhangi bir zamanında tohum ekmeye olabilir. Toprak ilkbaharda ısındı sonra subtropikal bölgelerde olanlar tohum ekmeye gerekir.</p> <p><span>Onun içine çiğ patates ya armut benzer bir gevrek dokulu krem beyaz iken root dış, sarı ve kâğıt gibi olduğunu. Lezzet bazı elma veya çiğ yeşil fasulye anımsatan, tatlı ve nişastalı olduğunu ve genellikle bazen tuz, limon ya da limon suyu ile çiğ yenir </span><i>alguashte</i><span> ve biber tozu. Ayrıca çorba ve tavada yemekleri pişirilir. JICAMA genellikle ile eşleştirilmiş </span>biber tozu<span> , </span>kişniş<span> , </span>zencefil<span> , </span>limon<span> , </span>kireç<span> , </span>turuncu<span> , </span>kırmızı soğan<span> , </span>salsa<span> , </span>susam yağı<span> , ızgara balık ve </span>soya sosu<span> . İnce takoz haline getirilip salsa batırılmış edilebilir. In </span>Mexico<span> , bu salata, taze meyve kombinasyonları, meyve barlar, çorbalar ve diğer pişmiş yemekler popüler. Kök aksine, jicama bitkinin geriye kalan çok, </span>zehirli<span> ; Tohumlar toksin içeren </span>rotenon<span> zehir için kullanılır, </span>böcekler<span> ve </span>balık<span> .</span></p> <h3><span class="mw-headline" id="Spread_to_Asia">Asya'ya yayıldı</span></h3> <p>İspanyollar Meksika'dan (o olarak bilinir Filipinler'e JICAMA ekimi yaymak<span> </span><i>singkamas</i><span> </span>Nahuatl gelen<span> </span><i>xicamatl</i><span> </span>Çin'de ve diğer bölgelerine gitti oradan,)<span> </span>Güneydoğu Asya<span> </span>ham JICAMA dikkate değer kullanım şekilleri arasında,<span> </span><i>Popiah<span> </span>,</i><span> </span>taze<span> </span><i>lumpia</i><span> </span>Filipinler ve<span> </span>salatalar<span> </span>gibi Endonezya, Singapur ve Malezya'da<span> </span><i>yusheng</i><span> </span>ve<span> </span><i>Rojak</i><span> </span>.</p> <p>Filipinler'de, jicama gibi genellikle çeşniler taze yenir<span> </span>pirinç sirkesi<span> </span>ve tuz ile serpilir, veya<span> </span><i>Bagoong</i><span> </span>(<span> </span>karides ezmesi<span> </span>). In<span> </span>Malay<span> </span>, bu isim ile bilinir<span> </span><i>ubi sengkuang</i><span> </span>. In<span> </span>Endonezya<span> </span>, JICAMA olarak bilinir<span> </span><i>bengkuang</i><span> </span>. Bu kök mahsul de Sumatra ve Java insanlar tarafından bilinen ve taze meyve barları yenen veya karıştırılır<span> </span><i>Rojak</i><span> </span>(baharatlı meyve salatası bir tür).<span> </span>Padang<span> </span>, Batı Sumatra bir şehir, "şehir denir<span> </span><i>bengkuang</i><span> </span>". Yerel kişiler bu JICAMA Padang "yerli mahsul" olduğunu düşünmüş olabilirler. Ekin bu şehirde her yerde büyümüş ve onların kültürünün bir parçası haline gelmiştir.</p> <p>Onun Çince adı ile bilinir<span> </span><i>patlamayla kuang</i><span> </span>Güneydoğu Asya'da etnik Çinlilere. Mandarin Çincesi, bu olarak bilinen<span> </span><i>dòushǔ</i><span> </span>(豆薯) ya da<span> </span><i>Liang shǔ</i><span> </span>olarak, (涼薯)<span> </span><i>sa1 var</i>沙葛Yue Chinese / Kantonca ( "şalgam" ile aynı) ve aynı<span> </span><i>mang-guang</i><span> </span>Teoçev, içinde芒光kelimesi Malay ödünç edilir ve sıra<span> </span><i>dìguā</i><span> </span>Guizhou eyaletinin ve Çin'in bazı komşu illerde地瓜, ikincisi vadeli tatlı patates ile paylaşılmasını. JICAMA bir denir pasta madde olarak Vietnamca gıda popüler hale gelmiştir<span> </span><i>cu đầu cây</i><span> </span>(kuzey Vietnam'da) ya da<span> </span><i>CU San</i><span> </span>ya<span> </span><i>san nước</i><span> </span>(Güney Vietnam).</p> <p>Japon olarak,芋(葛olarak bilinen<span> </span><i>kuzu-imo</i><span> </span>). Burma, bu (စိမ်းစားဥ denir<span> </span><i>aklı başında-saar-u</i><span> </span>). Onun Tay adı (มันแกว olan<span> </span><i>adam kaeo</i><span> </span>). Kamboçya'da, bu ~ ប៉ិ គក់ / peʔkŭəʔ / ប៉ិកួៈ olarak ដំឡូងរលួស / dɑmlɔoŋ rəluəh / veya altında Çinli isim olarak bilinir. Bengal, bu olarak bilinen<span> </span><i>shankhalu</i><span> </span>anlamıyla için çeviri, (শাঁখ আলু) "kabuklu (<span> </span><i>shankha</i><span> </span>, শাঁখ) patates (<span> </span><i>aluminyum</i><span> </span>, আলু)" şekli, boyutu ve renk için. Hindi olarak, olarak bilinen<span> </span><i>mishrikand</i><span> </span>(मिश्रीकंद). Bu hızlı (उपवास) Bihar (Hindistan) sırasında yenir ve olarak bilinen<span> </span><i>kesaur</i><span> </span>(केसौर). Gelen<span> </span>Odia<span> </span>, bu (ଶଙ୍ଖ ସାରୁ) olarak da bilinir<span> </span><i>shankha saru</i><span> </span>. Laos'ta denir<span> </span><i>adam Phao</i><span> </span>(ມັນ ເພົາ), daha küçük ve Meksika tip biraz daha tatlıdır tadı. Daha sonra, cildin dış katmanını soyulması bir elma ya da armut gibi yemek için lokmalar halinde keserek bir aperatif olarak kullanılmaktadır.</p> <h2><span class="mw-headline" id="Nutrition">Beslenme</span></h2> <p>Jicama şeklinde karbonhidrat yüksek<span> </span>diyet lifi<span> </span>(özellikle<span> </span>inülin<span> </span>). Bu 86-90% su oluşur; Bu yalnızca eser miktarda<span> </span>protein<span> </span>ve<span> </span>lipid<span> </span>. Onun tatlı lezzet geliyor<span> </span>olıgofruktoz<span> </span>inulin<span> </span>bir olduğunu (ayrıca frukto-oligosakkarit denir),<span> </span>prebiyotik<span> </span>. Jicama, doymuş yağ ve sodyum çok düşüktür. Ayrıca, C vitamini için iyi bir kaynaktır</p> <h2><span class="mw-headline" id="Storage">Depolama</span></h2> <p>Jicama 12 ve 16 ° C (53 ila 60 ° F) arasında, kuru saklanmalıdır. Daha soğuk sıcaklıklar kökleri zarar verir gibi, bütün soyulmamış jicama kök buzdolabında edilmemelidir. Uygun bir sıcaklıkta muhafaza Taze bir kök, bir ya da iki ay boyunca devam edecektir.</p> </body> </html>
VE 173 (5 S)
Jicama - Mexican Yam Bean Seeds (Pachyrhizus erosus)
Eggplant Golden Eggs Seeds (Solanum melongena) 1.85 - 1

Eggplant Golden Eggs Seeds...

Fiyat €1,85 (SKU: VE 106)
,
5/ 5
<h2><strong>Eggplant Golden Eggs Seeds (Solanum melongena)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 25 seeds.</strong></span></h2> <p>An unusual beautiful ornamental pot plant and/or annual, Golden Eggs' is sure to draw a lot of attention. This easy-to-grow plant reaches 12-20 inches tall and produces purple flowers and egg-shaped, non-edible, non-poisonous fruit. The fruit change from white to yellow and remain on the plant for weeks under proper environmental conditions.</p> <p>'Golden Eggs' thrives in a warm to a hot environment and does best in full sun. Can be grown outside as an annual in a warm sunny sheltered location, but best in a conservatory/outside for the summer. Plants can be pinched, pruned or sheared depending on how they are used, including pot plants, large tubs or containers.</p> <div><span style="font-size: 12pt;"> <span style="color: #0000ff;"><strong><a href="http://www.youtube.com/watch?v=4NLJ-1bvhxM&amp;feature=youtu.be" target="_blank" rel="noreferrer noopener"><span style="color: #0000ff;">http://www.youtube.com/watch?v=4NLJ-1bvhxM&amp;feature=youtu.be</span></a></strong></span></span></div> <div>·         Sow thinly in good quality well drained seed compost, covering thinly and keeping moist at 65-70F.</div> <div>·         Germination in 7-14 days.</div> <div>·         Transplant seedlings to individual pots after 6-10 weeks</div> <div>·         Golden Eggs' is a moderate feeder and should be fertilized at every other watering.</div> <div>·         Prune as required to keep in shape.</div>
VE 106 (10 S)
Eggplant Golden Eggs Seeds (Solanum melongena) 1.85 - 1
Turkish Orange Eggplant...

Turkish Orange Eggplant...

Fiyat €1,95 (SKU: VE 96)
,
5/ 5
<h2><strong>Turkish Orange Eggplant Seeds (Solanum aethiopicum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><i><b>Solanum aethiopicum</b></i>, the<span> </span><b>bitter tomato</b>,<span> </span><b>Ethiopian eggplant</b>, or<span> </span><b>nakati</b>, is a fruiting<span> </span>plant<span> </span>of the<span> </span>genus<span> </span><i>Solanum</i><span> </span>mainly found in<span> </span>Asia<span> </span>and Tropical<span> </span>Africa. It is also known as<span> </span><b>Ethiopian nightshade</b>,<span> </span><b>garden eggs</b>, and<span> </span><b>mock tomato</b>. It is a popular vegetable in north-east India, and is known as<span> </span><b>khamen akhaba</b><span> </span>in Manipuri and<span> </span><i>samtawk</i><span> </span>in<span> </span>Mizo. They are called<span> </span><i>Titay bii</i><span> </span>or simply<span> </span><i>bii</i><span> </span>in Darjeeling, Sikkim and Nepal and are relished with meat, particularly pork. These names are a result of its varied morphology, with ripe fruit often looking like a cross between an<span> </span>eggplant<span> </span>and a<span> </span>tomato, which are also from<span> </span><i>Solanum</i>. In fact, the Ethiopian eggplant was so much confused with the ordinary eggplant that this was considered by some a<span> </span>variety<span> </span><i>violaceum</i><span> </span>of<span> </span><i>S. aethiopicum</i>.</p> <p>Ethiopian eggplant may have originated from the domestication of<span> </span><i>Solanum anguivi</i>. The<span> </span><b>scarlet eggplant</b>, also known as Gilo or<span> </span><i>jiló</i>, was long held to be a distinct species (<i>S. gilo</i>) but is nowadays generally considered to be a<span> </span>cultivar<span> </span>group of<span> </span><i>S. aethiopicum</i>.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p>The leaves of<span> </span><i>Solanum aethiopicum</i><span> </span>are eaten as a<span> </span>leaf vegetable<span> </span>and are actually more nutritious than the<span> </span>fruit.</p> <p>The highly variable fruit of the plant is eaten both raw and cooked and is becoming more popular as a cultivated crop. These fruits are usually harvested while still green, before the skin becomes thick. The bitterness depends on the levels of<span> </span>saponin<span> </span>it contains, some with a sweet flavor and others very bitter. When the berries mature, they turn bright red because of high<span> </span>carotene<span> </span>content.</p> <p><i>Solanum aethiopicum</i><span> </span>is used as an ornamental in Asia.</p> <p>In Nigeria, Igbo people use it as a substitute for kolanut especially for those who do not want to chew kolanut. In which case it is used to welcome guests at home or before resumption of a traditional ceremony.</p> <p>Garden egg as it is commonly known in Nigeria is sometimes used to make a tomato based sauce which can be used to eat yam</p> <h3><span class="mw-headline" id="Cultivation">Cultivation</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Solanum_aethiopicum_MS_2264.JPG/220px-Solanum_aethiopicum_MS_2264.JPG" width="220" height="147" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Fruit of<span> </span><i>S. aethiopicum</i><span> </span>from SW Burkina Faso</div> </div> </div> <p>Currently there is a large movement towards increased cultivation of<span> </span><i>Solanum aethiopicum</i><span> </span>in West Africa. It grows all year long and can produce high fruit yields. However, low germination rates are an obstacle to wider cultivation.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Bitter_tomato_raw.jpg/220px-Bitter_tomato_raw.jpg" width="220" height="293" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Fruits of bitter tomato ready for cooking in northeast India</div> </div> </div> <p>The only place where<span> </span><i>S. aethiopicum</i><span> </span>is grown to a significant extent in Europe lies in South Italy, to be precise in<span> </span>Rotonda<span> </span>in the<span> </span>Basilicata, where this plant is of some commercial importance. Probably it was introduced by veterans returning from East Africa after the colonial war in the late 19th century.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Chicken-Bitter-Tomato.jpg/220px-Chicken-Bitter-Tomato.jpg" width="220" height="215" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Chicken cooked with bitter tomato in northeast India</div> </div> </div> <h3><span class="mw-headline" id="Selected_cultivars">Selected cultivars</span></h3> <ul> <li>'Turkish Orange' or 'Turkish Italian'</li> </ul> <dl> <dd>The fruits of this variety are about two inches in diameter and turn bright orange-red when ripe, although they are usually eaten when still green. The sweet taste is often used in<span> </span>Thai curry. It can produce fruit within just 75 days after planting.</dd> </dl> <ul> <li>'Sweet Red'</li> </ul> <dl> <dd>These striped fruits, just 1 inch in diameter, have a strong but non-bitter flavor. The plant is thornless and grows up to 3 feet tall and can produce fruit 125 days after planting.</dd> </dl> <ul> <li>'Small Ruffled Red', 'Red Ruffles', or 'Hmong Red'</li> </ul> <dl> <dd>The two-inch berries of the 'Hmong Red' have deep creases and a bitter flavor used in Southeast Asian cooking. It can produce fruit 100 days after planting.</dd> </dl>
VE 96 (10 S)
Turkish Orange Eggplant Seeds (Solanum aethiopicum)

İtalya'dan çeşitli
Italian Aubergine - Long Purple Seeds

Italian Aubergine - Long...

Fiyat €1,95 (SKU: VE 189)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div class="rte"> <h2><strong>Italian Aubergine - Long Purple Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 20 seeds.</strong></span></h2> <p>A medium early variety producing high yields of smooth, long and dark cylindral fruit around 20cm long.  It has compact flesh with very few seeds that makes this variety withstand most handling and is easy to peel.  Best matured in an unheated greenhouse, but will crop reasonably in a warm sunny, sheltered spot outdoors.</p> <p> </p> <p>Days To Germination: 10 to 20 days</p> <p> Optimum Soil Temp. For Germination: 70 to 80F</p> <p>Days To Harvest: 80 days</p> <p>Planting Depth: 1/4inch</p> <p>Spacing, Plant: 20 to 30 inches</p> <p>Light:  Sunny Location / under glass</p> <p> </p> <p>Sow in 2 seeds per pot in early spring covering lightly with fine soil, and ensure a minimum temp of 70F until germinated.</p> <p>When 3 –4 inches high plant to growing position, (ground / 9in pot or 3 per grow bag), best under glass.</p> <p>These will not tolerate cold conditions.</p> <p>Provide support and keep pest free.</p> <p>To aid fruit development, add potassium rich fertilizer with each watering when fruit has set.</p> <p>To encourage further production, pick before the fruit surface shine fades.</p> </div>
VE 189 (20 S)
Italian Aubergine - Long Purple Seeds
Tay Uzun Yeşil Patlıcan Tohumları  - 2

Tay Uzun Yeşil Patlıcan...

Fiyat €2,25 (SKU: VE 93 LE)
,
5/ 5
<h2><strong>Tay Uzun Yeşil Patlıcan Tohumları</strong></h2> <h2><span style="color:#ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p>Tay Uzun Yeşil Patlıcan, Güneydoğu Asya mutfağında, çoğunlukla patlıcan türü Solanum melongena'da kullanılan çeşitli patlıcan çeşitlerinin adıdır. Ayrıca Sri Lanka'da yetiştirilirler ve Sri Lanka mutfağında yer alırlar. Bu Uzun Yeşil Patlıcan yaygın olarak Tayland mutfağında kullanılır. Tayland'daki bazı çeşitler Tay Moru, Tay Yeşili, Tay Sarı ve Tay Beyazı'dır.</p> <p><strong>Kullanımları</strong></p> <p>Tay patlıcanının yeşil çeşitliliği, kaeng tai pla, yeşil ve kırmızı köri gibi Tay köri yemeklerinde temel bileşenlerdir. Genellikle yarıya ya da dörde bölünürler, ancak bütün olarak da kullanılabilirler ve köri sosunda pişirilirler, daha yumuşak olurlar ve sosun lezzetini emerler. Ayrıca Tayland salatalarında veya Tay chili macunlarında (nam phrik) çiğ yenir.</p> <p>Bazen Tayland dışındaki Tayland restoranlarında Tayland patlıcanlarının yerini yerel patlıcanlar alır.</p>
VE 93 LE (10 S)
Tay Uzun Yeşil Patlıcan Tohumları  - 2

Dev bitki (dev meyveli)

Rusya'dan çeşitli

Bosna Hersek'ten Çeşit

Sırbistan'dan Çeşit

Yunanistan'dan çeşitli

İtalya'dan çeşitli

Tohum tedarikçimiz olun Seeds Gallery - 1

Tohum tedarikçimiz olun

Fiyat €0,00 (SKU: )
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Tohum tedarikçimiz olun</strong></h2> <h2><strong>Tohum tedarikçimiz olmak için ne gerekiyor?</strong></h2> <p>Tedarikçimiz olmak için, kişisel detaylarınız ve açıkça görülebilecek bir kağıt tarihi (PayPal için kullandığınız adınız ve e-posta adresinizle) ile bize sunduğunuz bitkilerin meyvelerinin bir videosuna ve resimlerine sahip olmanız gerekir. ).</p> <p>Bir sebze ise (domates, biber, salatalık ...) çeşitliliğin tam adını bilmeniz gerekir, çünkü başka bir ad kullanırsanız ve internette bilgi bulamazsak, o zaman bunlarla ilgilenmiyoruz tohumları.</p> <p>Tohum çimlenme testi yapabilmemiz için bize daha az miktarda tohum (20) göndermeniz gerekecektir. Bundan sonra, tohumun sizden daha fazla satın alınmasını ayarlayabiliriz.</p> <p>Biz Çin, Endonezya tedarikçileri İLGİLİ DEĞİLDİR ...</p> <p>Ödemeleri yalnızca PayPal üzerinden yapıyoruz (başka bir ödeme seçeneği yoktur).</p> </body> </html>
Tohum tedarikçimiz olun Seeds Gallery - 1
Sarı Tamarillo Tohumları...

Sarı Tamarillo Tohumları...

Fiyat €2,15 (SKU: V 159)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Sarı Tamarillo Tohumları (Altın Tamarillo)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>Sarı tamarillo tohumlarını bulmak hala zor. Sarı tamarillo meyvesi, parlak mandalina renkli bir kabuğa ve küçük yumuşak yenilebilir tohumlar içeren etli ete sahip yumurta şeklindedir. Kabuk ince ve lezzetli insan tüketimi için tanen bakımından zengindir. Olgunlaştığında eti parlaktır ve hoş bir tatlı aroması ile tadı keskindir.</p> <p>Bitki adı Cyphomandra betacea olan Golden tamarillo, aynı zamanda ağaç domates olarak da bilinir ve domates, patates, tütün ve biber bitkilerini içeren Solanaceae ailesinin bir üyesidir.</p> </body> </html>
V 159 (5 S)
Sarı Tamarillo Tohumları (Altın Tamarillo)

Soğuğa ve dona dayanıklı bitki
Tamarillo Seeds...

Tamarillo Seeds...

Fiyat €2,30 (SKU: V 113)
,
5/ 5
<h2><span style="color: #000000;"><strong>Tamarillo Seeds (Cyphomandra Betacea)</strong></span></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5<strong> or 10 s</strong>eeds.</strong></span></h2> <p>Cyphomandra betacea, also known as the tree tomato, or tamarillo, is a small evergreen and fast-growing tree, that originates from several regions of South America, including Peru and Chile. This small tree has large heart-shaped leaves, fragrant flowers that are borne into clusters, red edible fruits.</p> <p>The tomato tree is frost-hardy to 26°F to 28°F (-2°C to -3°C), and will best be grown in summer.</p> <p>Newly planted tamarillos should be pruned to a height of 3 to 4 ft. to encourage branching. Yearly pruning thereafter is advisable to eliminate branches that have already fruited and to induce ample new shoots close to the main branches, since fruit is produced on new growth. Pruning also aids in harvesting, and if timed properly can extend the total fruiting period.</p> <p>Hardiness Zone &nbsp;US 8-11 &nbsp; Aus 2-5&nbsp;</p> <div> <h2><strong>WIKIPEDIA:</strong></h2> <div><span>The&nbsp;</span><b>tamarillo</b><span>&nbsp;is a small tree or&nbsp;</span>shrub<span>&nbsp;in the&nbsp;</span>flowering plant<span>&nbsp;family&nbsp;</span>Solanaceae<span>&nbsp;(the nightshade family). It is best known as the species that bears the&nbsp;</span><b>tamarillo</b><span>, an egg-shaped edible&nbsp;</span>fruit<span>.</span><sup id="cite_ref-tamarillocom_2-0" class="reference">[2]</sup><span>&nbsp;It is also known as the&nbsp;</span><b>tree tomato</b><span>,</span><sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span><b>tomate andino</b><span>,&nbsp;</span><b>tomate serrano</b><span>,&nbsp;</span><b>tomate de yuca</b><span>,&nbsp;</span><b>sachatomate</b><span>,&nbsp;</span><b>berenjena</b><span>,&nbsp;</span><b>tamamoro</b><span>, and&nbsp;</span><b>tomate de árbol</b><span>&nbsp;in South America.</span></div> <div></div> <div> <h3><span class="mw-headline" id="Plant_origin_and_regions_of_cultivation">Plant origin and regions of cultivation</span></h3> <p>The tamarillo is native to the&nbsp;Andes&nbsp;of&nbsp;Ecuador,&nbsp;Colombia,&nbsp;Peru,&nbsp;Chile, and&nbsp;Bolivia. Today it is still cultivated in&nbsp;gardens&nbsp;and small&nbsp;orchards&nbsp;for local production,<sup id="cite_ref-SmallFruitsReview_4-0" class="reference">[4]</sup>&nbsp;and it is one of the most popular fruits in these regions.<sup id="cite_ref-economicBotany_5-0" class="reference">[5]</sup>&nbsp;Other regions of cultivation are the subtropical areas throughout the world, such as&nbsp;Rwanda,&nbsp;South Africa,&nbsp;Darjeeling&nbsp;and&nbsp;Sikkim&nbsp;in&nbsp;India,&nbsp;Nepal,&nbsp;Hong Kong,&nbsp;China, the&nbsp;United States,&nbsp;Australia,&nbsp;Bhutan&nbsp;and&nbsp;New Zealand.<sup id="cite_ref-SmallFruitsReview_4-1" class="reference">[4]</sup></p> <p>The first internationally marketed crop of tamarillos in Australia was produced around 1996, although permaculture and exotic fruit enthusiasts had increasingly grown the fruit around the country from the mid-1970s on.</p> <p>In New Zealand, about 2,000 tons are produced on 200 hectares of land and exported to the United States,&nbsp;Japan<sup id="cite_ref-LostCrops_6-0" class="reference">[6]</sup>&nbsp;and&nbsp;Europe. For the export, the existing marketing channels developed for the&nbsp;kiwifruit&nbsp;are used.<sup id="cite_ref-SmallFruitsReview_4-2" class="reference">[4]</sup></p> <p>The tamarillo is also successfully grown at higher elevations of&nbsp;Malaysia&nbsp;and the&nbsp;Philippines, and in&nbsp;Puerto Rico.<sup id="cite_ref-economicBotany_5-1" class="reference">[5]</sup>&nbsp;In the hot tropical lowlands, it develops only small fruits and fruit setting is seldom.</p> <p>Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary&nbsp;garden tomatoand increase its exotic appeal.</p> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Plant">Plant</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Cyphomandra_betacea1.jpg/220px-Cyphomandra_betacea1.jpg" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Flower cluster</div> </div> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The plant is a fast-growing&nbsp;tree&nbsp;that grows up to 5 meters. Peak production is reached after 4 years,<sup id="cite_ref-LostCrops_6-1" class="reference">[6]</sup>&nbsp;and the life expectancy is about 12 years.<sup id="cite_ref-SmallFruitsReview_4-3" class="reference">[4]</sup>&nbsp;The tree usually forms a single upright&nbsp;trunk&nbsp;with lateral branches. The flowers and fruits hang from the lateral branches. The leaves are large,&nbsp;simple&nbsp;and&nbsp;perennial, and have a strong pungent smell.<sup id="cite_ref-LostCrops_6-2" class="reference">[6]</sup>&nbsp;The flowers are pink-white, and form clusters of 10 to 50 flowers. They produce 1 to 6 fruits per cluster. Plants can set fruit without cross-pollination, but the flowers are fragrant and attract insects.&nbsp;Cross-pollination&nbsp;seems to improve fruit set.<sup id="cite_ref-LostCrops_6-3" class="reference">[6]</sup>&nbsp;The roots are shallow and not very pronounced, therefore the plant is not tolerant of drought stress and can be damaged by strong winds. Tamarillos will hybridize with many other solanaceae, though the hybrid fruits will be sterile, and unpalatable in some instances.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Fruit">Fruit</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Solanum_betaceum_unripe_fruits.jpg/220px-Solanum_betaceum_unripe_fruits.jpg" width="220" height="146" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Unripe fruits</div> </div> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Tamarillos%28janek2005%29.jpg/220px-Tamarillos%28janek2005%29.jpg" width="220" height="182" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Ripe fruits</div> </div> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The fruits are egg-shaped and about 4-10 centimeters long. Their color varies from yellow and orange to red and almost purple. Sometimes they have dark, longitudinal stripes. Red fruits are more&nbsp;acetous, yellow and orange fruits are sweeter. The flesh has a firm texture and contains more and larger seeds than a common&nbsp;tomato.<sup id="cite_ref-SmallFruitsReview_4-4" class="reference">[4]</sup>&nbsp;The fruits are very high in&nbsp;vitamins&nbsp;and&nbsp;iron&nbsp;and low in&nbsp;calories&nbsp;(only about 40 calories per fruit).</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Soil_and_climate_requirements">Soil and climate requirements</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The tamarillo prefers&nbsp;subtropical climate, with rainfall between 600 and 4000 millimeters and annual temperatures between 15 and 20&nbsp;°C.<sup id="cite_ref-SmallFruitsReview_4-6" class="reference">[4]</sup>&nbsp;It is intolerant to&nbsp;frost&nbsp;(below -2&nbsp;°C) and drought stress. It is assumed that fruit set is affected by night temperatures. Areas where&nbsp;citrus&nbsp;are cultivated provide good conditions for tamarillos as well, such as in the&nbsp;Mediterranean climate. Tamarillo plants grow best in light, deep, fertile soils, although they are not very demanding. However, soils must be permeable since the plants are not tolerant to water-logging.<sup id="cite_ref-SmallFruitsReview_4-7" class="reference">[4]</sup>&nbsp;They grow naturally on soils with a&nbsp;pH&nbsp;of 5 to 8.5.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Growth">Growth</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Propagation&nbsp;is possible by both using&nbsp;seeds&nbsp;or&nbsp;cuttings.<sup id="cite_ref-SmallFruitsReview_4-8" class="reference">[4]</sup><sup id="cite_ref-7" class="reference">[7]</sup>&nbsp;Seedlings&nbsp;first develop a straight, about 1.5 to 1.8 meters tall trunk, before they branch out.&nbsp;Propagation&nbsp;by&nbsp;seeds&nbsp;is easy and ideal in protected environments. However, in&nbsp;orchards&nbsp;with different&nbsp;cultivars,&nbsp;cross-pollination&nbsp;will occur and characteristics of the&nbsp;cultivars&nbsp;get mixed up.&nbsp;Seedlings&nbsp;should be kept in the&nbsp;nursery&nbsp;until they reach a height of 1 to 1.5 meters, as they are very frost-sensitive.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Plants grown from&nbsp;cuttings&nbsp;branch out earlier and result in more&nbsp;shrub-like plants that are more suitable for exposed sites.&nbsp;Cuttings&nbsp;should be made from&nbsp;basal&nbsp;and aerial shoots, and should be free of&nbsp;pathogenic viruses. Plants grown from&nbsp;cuttings&nbsp;should be kept in the&nbsp;nursery&nbsp;until they reach a height of 0.5 to 1 meter.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The tree grows very quickly and is able to bear fruit after 1.5 to 2 years.<sup id="cite_ref-economicBotany_5-2" class="reference">[5]</sup>&nbsp;The plant is daylength-insensitive. The fruits do not mature simultaneously, unless the tree has been&nbsp;pruned. A single tree can produce more than 20&nbsp;kg of fruit per year; an&nbsp;orchard&nbsp;yields in 15 to 17 tons per hectare.<sup id="cite_ref-LostCrops_6-5" class="reference">[6]</sup>&nbsp;One single mature tree in good&nbsp;soil&nbsp;will bear more fruit than a typical family can eat in about 3 months.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Tamarillos are suitable for growing as indoor container plants, though their swift growth, their light, water and humidity requirements and their large leaves can pose a challenge to those with limited space.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Plant_management">Plant management</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Cyphomandra_betacea2.jpg/220px-Cyphomandra_betacea2.jpg" width="220" height="293" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tamarillo tree</div> </div> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The tamarillo trees are adaptable and very easy to grow. However, some plant management strategies can help to stabilize and improve plant performance.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Planting">Planting</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Planting distances depend on the growing system. In New Zealand, with mechanized production, single row planting distances of 1 to 1.5 meters between plants and 4.5 to 5 meters between rows are recommended. In traditional growing regions such as the&nbsp;Andean region, plantations are much more dense, with 1.2 to 1.5 meters between plants. Dense planting can be a strategy to protect plants against wind.<sup id="cite_ref-SmallFruitsReview_4-9" class="reference">[4]</sup>&nbsp;On poorly drained soils, plants should be planted on ridges.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Pruning">Pruning</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Pruning&nbsp;can help to control fruit size, plant size,&nbsp;harvest&nbsp;date and to simplify the&nbsp;harvesting&nbsp;of fruits.<sup id="cite_ref-SmallFruitsReview_4-10" class="reference">[4]</sup>&nbsp;Cutting the tip of young plants leads to the desired branch height. Once the tree shape has been formed,&nbsp;pruning&nbsp;is reduced to the removal of old or dead wood and previously fruited branches, since branches that have already carried fruits will produce smaller fruits with lower quality the next time. Light&nbsp;pruning&nbsp;leads to medium-sized, heavy&nbsp;pruning&nbsp;to large sized fruits.&nbsp;Basal shoots&nbsp;should be removed. When plants are grown in&nbsp;greenhouses,&nbsp;pruning&nbsp;prevents excessive vegetative growth.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>When the tree is about 1 to 1.5 metres in height, it is advisable to cut the roots on one side and lean the tree to the other (in the direction of the midday sun at about 30 to 45 degrees). This allows fruiting branches to grow all along the trunk rather than just at the top.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Tamarillo_seedlings%2C_6_months_old.jpg/220px-Tamarillo_seedlings%2C_6_months_old.jpg" width="220" height="215" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tamarillo seedlings, 6 months old</div> </div> </div> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Mulching">Mulching</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Since the plants are sensitive to drought stress,&nbsp;mulching&nbsp;can help to preserve moisture in the soil.<sup id="cite_ref-LostCrops_6-6" class="reference">[6]</sup>&nbsp;It can also be a strategy to suppress weeds, as other soil management techniques, such as&nbsp;plowing, are not possible due to the shallow and sensitive root system.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Shelter">Shelter</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The plants have to be protected from wind. Their shallow root system does not provide enough stability, and the lateral branches are fragile and break easily when carrying fruits.<sup id="cite_ref-SmallFruitsReview_4-11" class="reference">[4]</sup></p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Irrigation_and_fertilization">Irrigation and fertilization</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>To maximize and stabilize production, water and&nbsp;nutrient&nbsp;inputs should be provided when needed. The plants need continuous supply of water due to their shallow root system. Drought stress results in a decrease of plant growth, fruit size and productivity.<sup id="cite_ref-SmallFruitsReview_4-12" class="reference">[4]</sup>&nbsp;Recommended&nbsp;fertilizer&nbsp;rates per hectare are 170&nbsp;kg of&nbsp;Nitrogen, 45&nbsp;kg of&nbsp;Phosphorus&nbsp;and 130 to 190&nbsp;kg of&nbsp;Potassium&nbsp;for intensive&nbsp;New Zealand&nbsp;production systems.&nbsp;Phosphorus&nbsp;and&nbsp;Potassium&nbsp;are applied in the beginning of the season,&nbsp;Nitrogen&nbsp;applications are distributed throughout the year.<sup id="cite_ref-SmallFruitsReview_4-13" class="reference">[4]</sup></p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h4><span class="mw-headline" id="Pest_management">Pest management</span></h4> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The tamarillo tree is, compared to similar crops such as&nbsp;tomatoes, quite resistant to&nbsp;pests&nbsp;in general. Still, to reduce risk in intensive production systems, some&nbsp;pests&nbsp;have to be controlled to avoid major crop damage. To control pests, the same control methods as for other&nbsp;solanaceae&nbsp;can be used.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Harvest">Harvest</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Ripening&nbsp;of fruits is not simultaneous. Several harvests are necessary.<sup id="cite_ref-8" class="reference">[8]</sup>&nbsp;In climates with little annual variation, tamarillo trees can flower and set fruit throughout the year. In climates with pronounced&nbsp;seasons&nbsp;(such as&nbsp;New Zealand), fruits ripen in autumn. Premature harvest and&nbsp;ethylene&nbsp;induced&nbsp;ripening&nbsp;in controlled-atmosphere chambers is possible with minimal loss of fruit quality.<sup id="cite_ref-Ripening_9-0" class="reference">[9]</sup>&nbsp;The fragile lateral branches can break easily when loaded with fruits, so premature harvest helps to reduce this risk and allows storage of fruits up to 20 days at room temperature. A cold-water dipping process, developed by the&nbsp;New Zealand Department of Scientific and Industrial Research&nbsp;also allows further storage of 6–10 weeks.<sup id="cite_ref-SmallFruitsReview_4-14" class="reference">[4]</sup></p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h2><span class="mw-headline" id="Usage">Usage</span></h2> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Culinary_use">Culinary use</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The fruit is eaten by scooping the flesh from a halved fruit. When lightly&nbsp;sugared&nbsp;and cooled, the flesh is used for a breakfast dish. Some people in&nbsp;New Zealand&nbsp;cut the fruit in half, scoop out the pulpy flesh and spread it on toast at breakfast. Yellow-fruited cultivars have a sweeter flavor, occasionally compared to mango or apricot. The red-fruited variety, which is much more widely cultivated, is more tart, and the savory aftertaste is far more pronounced. In the Northern Hemisphere, tamarillos are most frequently available from July until November, and fruits early in the season tend to be sweeter and less astringent.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>They can be made into&nbsp;compotes, or added to stews (e.g.&nbsp;Boeuf Bourguignon),&nbsp;hollandaise,&nbsp;chutneys&nbsp;and&nbsp;curries. Desserts using this fruit include&nbsp;bavarois&nbsp;and, combined with apples, a&nbsp;strudel.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Tamarillos can be added as a secondary fermentation flavouring to&nbsp;Kombucha&nbsp;Tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 Tamarillos to 1 Litre of Kombucha, however great care should be taken to not allow too much carbon dioxide gas to build up in sealed bottles during secondary fermentation. The sugar content of fresh Tamarillos added to Kombucha can generate a rapid carbon dioxide production in secondary fermentation within just 48–72 hours.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>In&nbsp;Colombia,&nbsp;Ecuador,&nbsp;Panama&nbsp;and parts of&nbsp;Indonesia&nbsp;(including&nbsp;Sumatra&nbsp;and&nbsp;Sulawesi), fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized&nbsp;purée.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>In Nepal, a version of the South American fruit is decently popular. It is typically consumed as a chutney or a pickle during the autumn and winter months. It is known as&nbsp;<i>Tammatar</i>&nbsp;and&nbsp;<i>Ram Bheda</i>. Similar to Nepal, the Indian regions of Ooty, Darjeeling and Sikkim also consume Tamarillo.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>In Ecuador, the tamarillo, known as&nbsp;<i>tomate de árbol</i>, is blended with chili peppers to make a hot sauce commonly consumed with local dishes of the Andean region. The sauce is simply referred to as&nbsp;<i>aji</i>&nbsp;and is present at every meal in Ecuador.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and may be compared to&nbsp;kiwifruit, tomato,&nbsp;guava, or&nbsp;passion fruit. The skin and the flesh near it have a bitter taste and are not usually eaten raw</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The tamarillo has been described as having a taste similar to that of a&nbsp;passion fruit&nbsp;and a piquant&nbsp;tomato&nbsp;combined.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (January 2009)">citation needed</span></i>]</sup></p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The red and purple types of fruits are preferred in import countries of Europe: Even though they taste more acidic, their color is favoured by consumers.<sup id="cite_ref-SmallFruitsReview_4-15" class="reference">[4]</sup></p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h3><span class="mw-headline" id="Industrial_use">Industrial use</span></h3> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>The fruits are high in&nbsp;pectin&nbsp;and therefore have good properties for&nbsp;preserves. However, they&nbsp;oxidize&nbsp;and lose color when not treated. Yellow fruit types are better suited to industrial use.</p> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <h2><span class="mw-headline" id="Prospects">Prospects</span></h2> <span style="color: #ff0000;"><span style="color: #ff0000;"><strong></strong></span></span> <p>Research and&nbsp;breeding&nbsp;should improve plantation management, fruit quality and&nbsp;postharvest&nbsp;treatment.<sup id="cite_ref-LostCrops_6-7" class="reference">[6]</sup>&nbsp;A better understanding of&nbsp;plant physiology, nutritional requirements of plants and fruit set mechanisms will help to improve growing systems. Breeding goals are to break&nbsp;seed dormancy, to improve sweetness of fruits and to increase yield. For industrial uses, little "stones" of&nbsp;sodium&nbsp;and&nbsp;calcium&nbsp;that occasionally appear in the fruit skin form a problem. Those stones have to be eliminated by&nbsp;breeding.</p> <span style="color: #ff0000;"><strong><br></strong></span></div> <div></div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 113 (10 S)
Tamarillo Seeds (Cyphomandra Betacea)
Tohumlar Malinalco...

Tohumlar Malinalco...

Fiyat €4,50 (SKU: VT 167)
,
5/ 5
<h2><strong>Tohumlar Malinalco Kraliçesi Tomatillo (Phylasis ixocarpa)</strong></h2> <h2><span style="color: #fe0000;" class=""><strong>10 tohumluk paket fiyatı.</strong></span></h2> Güneybatı Meksika'daki Malinalco kasabasından eski ve çok nadir bir çeşit. Tomatillo, Meksika kabuğu domatesi olarak da bilinir. Adından da anlaşılacağı gibi bir domates değildir, ancak ananas kirazıyla yakından ilgilidir. Diğer Tomatillolar gibi, bitki de gür bir alışkanlığa ve 180 - 200 cm yüksekliğe sahiptir.<br><br>Tomatillo'nun meyveleri, ince bir Çin feneri şeklindeki zarla çevrilidir. Bu zar yeşil renkte başlar ve kahverengiye döner, meyveler olgunlaştığında neredeyse şeffaftır. Bu meyveler yeşilden açık sarıya kadar olgunlaşır. Bu tomatillo, diğer tomatillo çeşitlerinden daha büyük ve daha tatlıdır.<br><br>Tadı, tatlı ve ekşinin egzotik bir kombinasyonudur. Malinalco Kraliçesi'nin şekli yuvarlaktır ve ince uzundur. Et güzel, tatlı ve sulu. Tomatillos, salatalarda, salsalarda ve egzotik meyveli tatlılarda kullanılabilir ve ayrıca komposto haline getirilir.<br><br>Ayrıca biber sosu (Salsa Verde), tomatillos ve chilies ile yapılır. Bu fabrikaya sağlam destek verin. Hasat, fenerin yarı saydam hale geldiği ve meyvenin sarardığı Ağustos ayından itibaren mümkündür. Olgun meyveler bitkiden düzenli olarak düşer. Sert olmayan yıllık.<br><br>Mart ayında ekim, Nisan ayından itibaren sabit sıcaklıklarda ekim. Nakilden iki aydan biraz fazla bir süre sonra hazır olurlar, büyüklükleri büyüktür. Özellikle, bu çeşit, olağanüstü bir narenciye tadı ile türlerin en tatlıları arasındadır. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 167 (5 S)
Tohumlar Malinalco Kraliçesi Tomatillo (Phylasis ixocarpa)