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Eel River Melon Seeds 2.049999 - 5

Eel River Melon Seeds

Fiyat €2,05 (SKU: V 244)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Eel River Melon Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Eel River dates back to the 1900’s and from there it has a rather muddled history…</p> <p>This orange-fleshed melon was bred in Northern California, but of Japanese origin. Its pointed shape and thin spotted skin is rare, and this melon is a gem. It's noted for its delicious peach flavors and creamy texture.</p> <p>Incredibly aromatic orange flesh is very creamy and deliciously sweet.</p> </body> </html>
V 244 (5 S)
Eel River Melon Seeds 2.049999 - 5

Dev bitki (dev meyveli)

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SAKURAJIMA DAIKON Giant Radish Seeds – Largest Radish in the World

SAKURAJIMA DAIKON Giant...

Fiyat €2,45 (SKU: VE 208)
,
5/ 5
<h2><strong>SAKURAJIMA DAIKON Radish Seeds – Largest Radish in the World</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Sakurajima Radish is known as the “Largest Radish in the World.” It has produced radishes at a standard weight of 13 pounds and is capable of reaching 100 pounds! This traditional variety of daikon radish has a round basketball-like shape, unlike its longer and skinnier daikon relatives. Daikon radishes were introduced to Japan over 1,300 years ago, and there are over 120 varieties with unique characteristics cultivated regionally. During the Edo Period (1603-1868), daikons became extremely popular, and today 90% of daikons are produced and consumed in Japan. However, the regional varieties have slowly been replaced by the F1 hybrid variety called Aokubi. Aokubi and other F1 hybrids now account for the majority of the daikon production.</p> <p>The Sakurajima Radish represents one of the few regionally cultivated varieties of daikon still being grown in Japan. Named after its place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture, the radish is thought to have been grown since at least 1804 and most likely before this date. Sakurajima was the southernmost island in the Kagoshima Prefecture with volcanic soils where rice would not thrive. In place of rice, the mammoth white radish was grown in mass amounts as a commercial crop and hauled to Kagoshima City to trade for straw. At the height of its production, as much as 500 acres would be planted each year. </p> <p>Although the region has a long history of volcanic activity that began to impact the production of this magnificent radish. Sakurajima is a composite of mountains with three peaks that express volcanic activity. The first recorded volcanic eruption occurred in 963 A.D. Smaller eruptions occur constantly. Sometimes 1,000 eruptions can occur in a year, although larger eruptions have been recorded in the 1400s, 1700s and more recently in 1914.</p> <p>The 1914 eruption instigated lava flows that lasted for months. The lava connected Sakurajima Island to the Osumi Penninsula by a thin isthmus, attaching it to the mainland and taking away its island status. The enormity of the 1914 eruption significantly decreased the land available to grow the staple crop. Since 1955, ash has been dropping consistently and has created challenging growing conditions. As a result, the growing area was decreased to as little as 3.5 acres by 2001. In August of 2015, the Japanese Meteorological Agency gave the volcano a Level 3 (Orange Alert), warning people that the volcano is active and should not be approached.</p> <p>As a traditional crop, it continues to have a key role in Japanese cuisine. Sakurajima Radish can be pickled in a salt brine and used as a tsukemono, or “pickled things.” The large radish is known for having a sweeter and firmer flesh than other daikon varieties. It also stores well in potato-like storage conditions. Therefore, it is well suited for simmering and for being used in soups, as it will keep its structure and firm texture. While the Sakurajima Radish is no longer a key commercial crop of the region, it remains a beloved traditional crop. Recently the growing area has begun to expand again for its production.</p>
VE 208 (10 S)
SAKURAJIMA DAIKON Giant Radish Seeds – Largest Radish in the World

Japonya'dan çeşitli
Purple Shiso Seeds (Perilla frutescens var. crispa) 1.55 - 1

Purple Shiso Seeds (Perilla...

Fiyat €1,55 (SKU: MHS 18)
,
5/ 5
<h2 class=""><strong>Purple Shiso Seeds (Perilla frutescens var. crispa)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 50 (0,09g) seeds.</strong></span></h2> <p>Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/,[2] from the Japanese シソ), belongs to the genus Perilla, in the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in purple-leaved ("red") and green-leaved ("green") forms. There are also frilly ruffled-leaved forms (chirimen-jiso) and forms that are red only on the underside (katamen-jiso). Different parts of the plant have a number of culinary uses in East Asian and Southeast Asian cuisine.</p> <p><strong>Names</strong></p> <p>This herb has also been known in English as the "beefsteak plant", possibly on account of the purple-leaved varieties evoking the bloody-red color of meat.[3] It is sometimes referred to by its genus name, perilla, but this is ambiguous as it could also refer to a different cultigen (Perilla frutescens var. frutescens) which is distinguished as egoma in Japan and tul-kkae or "wild sesame" in Korea.[4][5] The perilla or "beefsteak plant" began to be recognized by the native Japanese name shiso among American diners of Japanese cuisine, especially aficionados of sushi in the later decades of the 20th century.[6]</p> <p>In Japan, the cultigen is called shiso (紫蘇/シソ; [ɕiso̞]).[7][8] In Vietnam, it is called tía tô ([tiɜ˧ˀ˦ to˧]).[9] The Japanese name shiso and the Vietnamese tía tô are cognates, each loan words from zǐsū (紫苏/紫蘇),[10] which means Perilla frutescens in Chinese. (Perilla frutescens var. crispa is called huíhuísū (回回苏/回回蘇) in Chinese.) The first character 紫[11] means "purple",[7] and the second 蘇[12] means "to be resurrected, revived, rehabilitated". In Japan, shiso traditionally denoted the purple-red form.[13] In recent years, green is considered typical, and red considered atypical.[citation needed]</p> <p>The red-leaved form of shiso was introduced into the West around the 1850s,[14] when the ornamental variety was usually referred to as P. nankinensis. This red-leafed border plant eventually earned the English-language name "beefsteak plant".</p> <p>Other common names include "perilla mint",[15] "Chinese basil",[16][17][18] and "wild basil".[16] The alias "wild coleus"[19] or "summer coleus"[16] probably describe ornamental varieties. The red shiso or su tzu types are called purple mint[16] or purple mint plant.[15] It is called rattlesnake weed[16] in the Ozarks, because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattling sound.</p> <p><strong>Origins and distribution</strong></p> <p>Suggested native origins are mountainous terrains of India and China,[21] although some books say Southeast Asia.</p> <p>Shiso spread throughout ancient China. One of the early mentions on record occurs in Renown Physician's Extra Records (Chinese: 名醫別錄; pinyin: Míng Yī Bié Lù), around 500 AD,[23] where it is listed as su (蘇), and some of its uses are described.</p> <p>The perilla was introduced into Japan around the eighth to ninth centuries.</p> <p>The species was introduced into the Western horticulture as an ornamental and became widely naturalized and established in the United States and may be considered weedy or invasive.</p> <p><strong>Description</strong></p> <p>Though now lumped into a single species of polytypic character, the two cultigens continue to be regarded as distinct commodities in the Asian countries where they are most exploited. While they are morphologically similar, the modern strains are readily distinguishable. Accordingly, the description is used separately or comparatively for the cultivars.</p> <p>Shiso grows to 40–100 centimetres (16–39 in) tall.[25] It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks.[citation needed] Shiso's distinctive flavor comes from its perillaldehyde component,[26] which present only in low concentration in other perilla varieties.</p> <p>&nbsp;</p> <p>The red (purple) forms of the shiso (forma purpurea and crispa) come from its pigment, called "perilla anthocyanin" or shisonin[27] The color is present in both sides of the leaves, the entire stalk, and flower buds (calyces).</p> <p>The red crinkly-leafed version (called chirimenjiso in Japan) was the form of shiso first examined by Western botany, and Carl Peter Thunberg named it P. crispa (the name meaning "wavy or curly"). That Latin name was later retained when the shiso was reclassed as a variety.</p> <p>Bicolored cultivars (var. Crispa forma discolor Makino; カタメンジソ (katamenjiso) or katamen shiso) are red on the underside of the leaf.[28][29] Green crinkly-leafed cultivars (called chirimenaojiso, forma viridi-crispa) are seen.</p> <p>Shiso produces harder, smaller seeds compared to other perilla varieties.[30][31] Shiso seeds weigh about 1.5 g per 1000 seeds.[32]</p> <p><strong>Red shiso</strong></p> <p>The purple-red type may be known as akajiso (赤ジソ/紅ジソ "red shiso"). It is often used for coloring umeboshi (English: pickled plum). The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats.[7][33] The red pigment is identified as the Perilla anthocyanin, a.k.a. shisonin.[34] The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or me-jiso (芽ジソ), have been long used as garnish to accent a Japanese dish, such as a plate of sashimi.[7][35] The tiny pellets of flower-buds (ho-jiso) and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish.[35][36]</p> <p><strong>Green shiso</strong></p> <p>Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese food markets in the West. Earnest production of the leafy herb did not begin until the 1960s. Shimbo (2001), p. 58</p> <p>One anecdote is that c. 1961, a cooperative or guild of tsuma (ツマ "garnish") commodities based in Shizuoka Prefecture picked large-sized green leaves of shiso and shipped them to the Osaka market. They gained popularity such that ōba (大葉 "big leaf") became the trade name for bunches of picked green leaves.</p> <p>A dissenting account places its origin in the city of Toyohashi, Aichi, the foremost ōba-producer in the country,[38] and claims Toyohashi's Greenhouse Horticultural Agricultural Cooperative[a] experimented with planting c. 1955, and around 1962 started merchandizing the leaf part as Ōba. In 1963 they organized "cooperative sorting and sales" of the crop (kyōsen kyōhan (共選・共販), analogous to cranberry cooperatives in the US) and c. 1970 they achieved year-round production.[39]</p> <p>The word ōba was originally a trade name and was not entered into the Shin Meikai kokugo jiten until its 5th edition (Kindaichi (1997)) and is absent from the 4th edition (1989). This dictionary is more progressive than the Kojien cited previously, as Kindaichi's dictionary, from the 1st ed. (1972), and definitely in the 2nd ed. (1974) defined shiso as a plant with leaves of "purple(green) color".[40]</p> <p><strong>Chemical composition</strong></p> <p>Shiso contain only about 25.2–25.7% lipid,[41] but still contains a comparable 60% ratio of ALA.[42][43]</p> <p>The plant produces the natural product perilloxin, which is built around a 3-benzoxepin moiety. Perilloxin inhibits the enzyme cyclooxygenase with an IC50 of 23.2 μM.[44] Non-steroidal anti-inflammatory drugs like aspirin and ibuprofen also work by inhibiting the cyclooxygenase enzyme family.</p> <p>Of the known chemotypes of perilla, PA (main component: perillaldehyde) is the only one used for culinary purposes. Other chemotypes are PK (perilla ketone), EK (eschscholzia ketone), PL (perillene), PP (phenylpropanoids: myristicin, dillapiole, elemicin), C (citral) and a type rich in rosefuran.</p> <p>Perilla ketone is toxic to some animals. When cattle and horses consume purple mint (of the PK chemotype) while grazing in fields in which it grows, the perilla ketone causes pulmonary edema, leading to a condition sometimes called perilla mint toxicosis.</p> <p>The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan, as it is about 2,000 times sweeter than sucrose.</p> <p>The pronounced flavor and aroma of shiso derives from perillaldehyde,[45] but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene,[45] caryophyllene,[45] and farnesene.[citation needed]</p> <p>Many forms are rich in perilla ketone, which is a potent lung toxin to some livestock,[46] though effects on humans remains to be studied.[46]</p> <p>The artificial sweetener perillartine can be synthesized from perillaldehyde, but it is used in Japan only for sweetening tobacco,[47] despite being 2000 times sweeter than sucrose, owing to its bitterness and aftertaste, and insolubility in water.[48]</p> <p><strong>Cultivation</strong></p> <p>In temperate climates, the plant is self-sowing, but the seeds[ambiguous] are not viable after long storage, and germination rates are low after a year.</p> <p>The weedy types have often lost the characteristic shiso fragrance and are not suited for eating (cf. perilla ketone). Also, the red leaves are not ordinarily served raw.</p> <p><strong>Culinary use</strong></p> <p>See under Perilla for a survey of the herbal and spice uses of the species in different countries</p> <p><strong>Japan</strong></p> <p>Called shiso (紫蘇) in Japanese, P. frutescens var. crispa leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called aojiso (青紫蘇; "blue shiso"), are used as a herb in cold noodle dishes (hiyamugi and sōmen), cold tofu (hiyayakko), tataki and namerō. Aojiso is also served fresh with sashimi. Purple leaves, called akajiso (赤紫蘇; "red shiso"), are used to dye pickled plums (umeboshi). Shiso seed pods are salted and preserved to be used as a spice, while the germinated sprouts called mejiso (芽紫蘇) are used as garnish. The inflorescence of shiso, called hojiso (穂紫蘇), is used as garnish on a sashimi plate.</p> <p>The Japanese name for the variety of perilla normally used in Japanese cuisine (Perilla frutescens var. crispa) is shiso (紫蘇). This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type aojiso (青紫蘇), or ooba ("big leaf"), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, Pepsi Shiso.</p> <p>The Japanese shiso leaves grow in green, red, and bicolored forms, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flower and buds from the flower stalks, fruits and seeds, and sprouts.</p> <p>The purple form is called akajiso (赤紫蘇, red shiso), and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer.</p> <p>Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be e.g. cured in salt.[clarification needed] The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi.</p> <p>An inflorescence of shiso, called hojiso (ear shiso), is typically used as garnish on a sashimi plate; the individual flowers can be stripped off the stem using the chopstick, adding its flavor to the soy sauce dip. The fruits of the shiso (shiso-no-mi), containing fine seeds (mericarp) about 1 mm or less in diameter (about the size of mustard seed), can be preserved in salt and used as a spice or condiment. Young leaves and flower buds are used for pickling in Japan and Taiwan.</p> <p>The other type of edible perilla (Perilla frutescens) called egoma (荏胡麻) is of limited culinary importance in Japan, though this is the variety commonly used in nearby Korea. The cultivar is known regionally as jūnen in the Tohoku (northeast) regions of Japan. The term means "ten years", supposedly because it adds this many years to one's lifespan. A preparation called shingorō, made in Fukushima prefecture, consists of half-pounded unsweet rice patties which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal. The oil pressed from this plant was once used to fuel lamps in the Middle Ages.[clarification needed] The warlord Saitō Dōsan, who started out in various occupations, was a peddler of this type of oil, rather than the more familiar rapeseed oil, according to a story by historical novelist Ryōtarō Shiba.</p> <p>A whole leaf of green shiso is often used as a receptacle to hold wasabi, or various tsuma (garnishes) and ken (daikon radishes, etc., sliced into fine threads). It seems to have superseded baran,[citation needed] the serrated green plastic film, named after the Aspidistra plant, once used in takeout sushi boxes.</p> <p><strong>Green leaves</strong></p> <p>The green leaf can be chopped and used as herb or condiment for an assortment of cold dishes such as:</p> <p>cold noodles (hiyamugi, sōmen)</p> <p>cold tofu (known as Hiyayakko)</p> <p>tataki and namerō</p> <p>Chopped leaves can be used to flavor any number of fillings or batter to be cooked, for use in warm dishes. A whole leaf battered on the obverse side is made into tempura.[50] Whole leaves are often combined with shrimp or other fried items.</p> <p><strong>Red leaves</strong></p> <p>Red leaves are used for making pickled plum (umeboshi) as mentioned, but this is no longer a yearly chore undertaken by the average household. Red shiso is used to color shiba-zuke [ja], a type of pickled eggplant served in Kyoto. (Cucumber, myoga, and shiso seeds may also be used),[51] Kyoto specialty.</p> <p><strong>Seeds</strong></p> <p>The seed pods or berries of the shiso may be salted and preserved like a spice.[52] They can be combined with fine slivers of daikon to make a simple salad.</p> <p>One source from the 1960s says that oil expressed from shiso seeds was once used for deep-frying purposes.</p> <p><strong>Sprouts</strong></p> <p>The germinated sprouts (cotyledons)[53] used as garnish are known as mejiso (芽ジソ). Another reference refers to the me-jiso as the moyashi (sprout) of the shiso.[7]</p> <p>Any time it is mentioned that shiso "buds" are used, there is reason to suspect this is a mistranslation for "sprouts" since the word me (芽) can mean either.[54][b]</p> <p>Though young buds or shoots are not usually used in restaurants, the me-jiso used could be microgreen size.[55] People engaged in growing their own shiso in planters refer to the plucked seedlings they have thinned as mejiso.[56][better source needed]</p> <p><strong>Yukari</strong></p> <p>The name yukari refers to dried and pulverized red-shiso flakes,[57] and has become as a generic term,[58] although Mishima Foods Co. [ja] insists it is the proprietary name for its products.[59] The term yukari-no-iro has signified the color purple since the Heian period, based on a poem in the Kokin Wakashū (c. 910) about a murasaki or gromwell blooming in Musashino (an old name for the Tokyo area).[60] Moreover, the term Murasaki-no-yukari [ja] has been used as an alias for Lady Murasaki's romance of the shining prince.</p> <p>&nbsp;</p> <p><strong>Furikake</strong></p> <p>Other than the yukari variety, there are many commercial brand furikake-type sprinkle-seasoning products that contain shiso. They can be sprinkled on rice or mixed into musubi. They are often sprinkled on pasta.</p> <p>Shiso pasta can be made from fresh-chopped leaves, sometimes combined with the crumbled roe of tarako.[61] Rather than cooking the cod roe, the hot pasta is tossed into it.</p> <p><strong>Korea</strong></p> <ol> <li>frutescens var. crispa, called soyeop (소엽) or chajogi (차조기), is a less-popular culinary plant than P. frutescens in Korea. It is, however, a commonly seen wild plant, and the leaves are occasionally used as a ssam vegetable.[62] The purplish leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried with a thin coat of rice-flour batter.[62]</li> </ol> <p><strong>Laos</strong></p> <p>The purple leaves, called pak maengda (ຜັກແມງດາ), are strong in fragrance, but not ruffled. They are used for Lao rice vermicelli, khao poon (ເຂົ້າປຸ້ນ), which is very similar to the Vietnamese bún. They are used as part of the dish for their fragrance.</p> <p><strong>Vietnam</strong></p> <p>Tía tô is a cultivated P. frutescens var. crispa in Vietnam,[63] which compared to the Japanese shiso has slightly smaller leaves but much-stronger aromatic flavor. It is native to Southeast Asia.[64][65] Unlike the Perilla frutescens counterpart, the leaves on the Vietnamese perilla have green color on the top side and purplish-red on the bottom side.</p> <p>In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Plants can be grown in open fields, gardens, or containers.</p> <p>Vietnamese cuisine uses a P. frutescens var. crispa variety similar to the Japanese perilla, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance. In Vietnamese, it is called tía tô, derived from the characters (紫蘇) whose standard pronunciation in Vietnamese is tử tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes.</p> <p><strong>Ornamental use</strong></p> <p>The red-leaved shiso, in earlier literature referred to as Perilla nankinensis, became available to gardening enthusiasts in England circa 1855.[14] By 1862, the English were reporting overuse of this plant, and proposing Coleus vershaeffeltii [66] or Amaranthus melancholicus var. ruber made available by J.G. Veitch [67] as an alternative.</p> <p>It was introduced later in the United States, perhaps in the 1860s.[68][69]</p> <p><strong>Nutritional</strong></p> <p>Bactericidal and preservative effects of the shiso, due to the presence of terpenes such as perilla alcohol, have been noted.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 18 (0.09 g)
Purple Shiso Seeds (Perilla frutescens var. crispa) 1.55 - 1

Japonya'dan çeşitli
Adzuki Bean Finest Seeds (Vigna angularis)

Azuki fasulyesi tohumu...

Fiyat €1,75 (SKU: VE 73 (4g))
,
5/ 5
<h2><strong>Azuki fasulyesi tohumu (Vigna angularis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>20 (4g) tohum paketi için fiyat.</strong></span></h2> <p><b>Fasülye</b><span>&nbsp;(&nbsp;</span><i>Vigna angularis</i><span>&nbsp;; dan&nbsp;</span><i>Azuki<span>&nbsp;</span></i><span>(&nbsp;Japon&nbsp;:&nbsp;<span lang="ja">アズキ(&nbsp;小豆&nbsp;)</span>&nbsp;)</span><span>&nbsp;, bazen çevirilir&nbsp;</span><b>Azuki</b><span>&nbsp;ya&nbsp;</span><b>Aduki</b><span>&nbsp;veya&nbsp;</span>İngiliz<span>&nbsp;</span><span></span><b>kırmızı<span>&nbsp;</span>maş fasulyesi</b><span>&nbsp;) bir olduğunu&nbsp;</span>, yıllık<span>&nbsp;</span><span></span>asma<span>&nbsp;yaygın boyunca yetiştirilen&nbsp;</span>Doğu Asya<span>&nbsp;ve&nbsp;</span>Himalayalar<span>&nbsp;onun küçük (yaklaşık 5 mm için )&nbsp;</span>fasulye<span>&nbsp;.&nbsp;</span>Çeşitlerin<span>&nbsp;içinde en tanıdık&nbsp;</span>Kuzeydoğu Asya<span>&nbsp;tek tip olması&nbsp;</span>kırmızı renk<span>&nbsp;ise&nbsp;</span>beyaz<span>&nbsp;,&nbsp;</span>siyah<span>&nbsp;,&nbsp;</span>gri<span>&nbsp;ve çeşitli benekli çeşitleri de bilinmektedir. Bilim adamları tahmin&nbsp;</span><i>Vigna angularis</i><span>&nbsp;Var.&nbsp;</span><i>nipponensis</i><span>&nbsp;atasıdır.</span></p> <h2><span class="mw-headline" id="Origin_and_diversity">Kökeni ve çeşitlilik</span></h2> <h3><span class="mw-headline" id="Speciation_and_domestication">Türleşme ve evcilleştirme</span></h3> <p>Ekili adzuki fasulye yabani atası muhtemelen<span>&nbsp;</span><i>Vigna angularis</i><span>&nbsp;</span>var.<span>&nbsp;</span><i>nipponensis</i><span>&nbsp;</span>Japonya, Kore, Çin, Nepal ve Bhutan dağıldığını,.<span>&nbsp;</span>Türleşme<span>&nbsp;</span>arasında<span>&nbsp;</span><i>Vigna angularis</i><span>&nbsp;</span>Var.<span>&nbsp;</span><i>nipponensis</i><span>&nbsp;</span>ve<span>&nbsp;</span><i>Vigna angularis</i><span>&nbsp;</span>Var.<span>&nbsp;</span><i>angularis</i><span>&nbsp;</span>50,000 yıl önce meydana geldi. Arkeologlar bunun 3000 M.Ö. evcilleştirilmiş tahmin ediyoruz. Ancak, 3000 M.Ö. 2000 M.Ö. kalma adzuki fasulye (yanı sıra soya fasulyesi) hala büyük oranda vahşi boyut aralığında olduğu belirtilmiştir. Büyütülmüş tohumlar daha sonra oluştu<span>&nbsp;</span>Tunç<span>&nbsp;</span>veya<span>&nbsp;</span>Demir Yaş<span>&nbsp;</span>pulluk kullanımı ile, nokta.<span>&nbsp;</span>Evcilleştirilmesi<span>&nbsp;</span>adzuki fasulye verim ve tane boyutu arasında bir değiş-off ile sonuçlanmıştır. Ekili adzuki fasulye daha az sayıda ama daha uzun bölmeleri, az ama daha büyük tohum ve daha kısa boy, aynı zamanda yabani formları daha küçük toplam tohum verimi var. Evcilleştirme kesin yeri bilinmemektedir; (örnek Japonya, Çin ve Kore için) Kuzey Asya'daki çoklu evcilleştirme kökenleri önerilmiştir.</p> <h3><span class="mw-headline" id="Breeding">üreme</span></h3> <p>Japonya'da, fasülye bilimsel tabi ilk bitkileri biriydi<span>&nbsp;</span>bitki ıslahının<span>&nbsp;</span>. Önemli ıslah özellikleri verimi, fasulye rengin saflığı ve olgunlaşma süresi vardır. Daha küçük tohumlar ve yüksek biyokütle ile ayırın çeşitlerin için yetiştirilen<span>&nbsp;</span>yem<span>&nbsp;</span>üretimi gibi<span>&nbsp;</span>yeşil gübre<span>&nbsp;</span>. Yerel olarak adapte çeşitlere Çin, Japonya, Kore ve Tayvan'da mevcuttur. 300'den fazla çeşit / yerel çeşitler / ıslah hatları Japonya'da kayıtlıdır.<br>Üstelik Çin (Crop Germplazm Kaynaklar Enstitüsü (CAAS), Pekin, fazla 3700 katılmalar) ve Japonya (Tokachi Agricultural Experiment Station, Hokkaido-ken, yaklaşık 2500 katılmalar) büyük barındırmak<span>&nbsp;</span>germplazm<span>&nbsp;</span>adzuki fasulye koleksiyonları.</p> <h3><span class="mw-headline" id="Weed_forms">Ot formları</span></h3> <p>Ot<span>&nbsp;</span>adzuki fasulye formları sıklıkla Japonya'da meydana gelir. Ot formlarının yaygın insan bozukluğu olan habitatları intibak kaynaklanmaktadır eski kaçar<span>&nbsp;</span>çeşitlerin<span>&nbsp;</span>ve çeşitlere ve yabani formları arasındaki melez türevleri doğal kurulması. Ekili adzuki fasulye zararlılar tarafından saldırıya, özellikle de yaban formları aksine, adzuki fasulye ot formları ekili form için bir yedek olarak kullanılır ve tatlı fasulye gibi tükettiler. Ancak, ekili bahçelerde yabani ot biçimi kirlenme olarak tanınan ve adzuki çeşitlerin tohum kalitesini düşürür edilir.</p> <p>Adı<span>&nbsp;</span><i>adzuki</i><span>&nbsp;</span>(veya<span>&nbsp;</span><i>azuki</i><span>&nbsp;</span>) yerli tercümesidir<span>&nbsp;</span>Japon<span>&nbsp;</span>isim. Japon ayrıca Çinli sahiptir<span>&nbsp;</span>loanword<span>&nbsp;</span>,<span>&nbsp;</span><i>Shozu<span>&nbsp;</span></i><span>(&nbsp;<span lang="ja">小豆</span>&nbsp;)</span><span>&nbsp;</span>"küçük fasulye" anlamına gelir, onun muadili "büyük fasulye"<span>&nbsp;</span><span>(&nbsp;<span lang="ja">大豆</span><i>daizu</i>&nbsp;)&nbsp;<i></i></span><span>olmak&nbsp;soya&nbsp;. Yazmak için ortaktır&nbsp;<span lang="ja" title="Japon dili metin">小豆</span>&nbsp;içinde&nbsp;Kanji&nbsp;ama telaffuz&nbsp;<i>azuki&nbsp;</i><i><span class="unicode haudio"><span class="fn">dinlemek</span></span></i><i><span class="unicode haudio"><small class="metadata audiolinkinfo">&nbsp;(&nbsp;</small></span></i><i><span class="unicode haudio"><small class="metadata audiolinkinfo">yardım</small></span></i><i><span class="unicode haudio"><small class="metadata audiolinkinfo">&nbsp;·&nbsp;</small></span></i><i><span class="unicode haudio"><small class="metadata audiolinkinfo">bilgi</small></span></i><i><span class="unicode haudio"><small class="metadata audiolinkinfo">&nbsp;)</small></span></i>&nbsp;, bir örnek&nbsp;<i><i lang="ja-Latn" title="Japanese language text">jukujikun</i></i>&nbsp;.&nbsp;<i><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>&nbsp;<small class="metadata audiolinkinfo"></small></span></i><i><i lang="ja-Latn" title="Japon dili metin"></i></i></span></p> <p>In<span>&nbsp;</span>Çin<span>&nbsp;</span>, ilgili adı (<span>&nbsp;</span>Çince<span>&nbsp;</span>:<span>&nbsp;</span><span lang="zh">小豆</span><span>&nbsp;</span>;<span>&nbsp;</span>pinyin<span>&nbsp;</span>:<span>&nbsp;</span><i><span lang="zh-Latn-pinyin">xiǎodòu</span></i><span>&nbsp;</span>) hala botanik veya tarımsal deyişiyle kullanılır, ancak, gündelik içinde<span>&nbsp;</span>Çince<span>&nbsp;</span>, daha yaygın terimlerdir<span>&nbsp;</span><i><i lang="zh-Latn" title="Çince dil metni">Hongdou</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="zh">紅豆</span><span>&nbsp;</span>;<span>&nbsp;</span><i><span lang="zh-Latn-pinyin">HONGDOU</span></i><span>&nbsp;</span>) ve<span>&nbsp;</span><i><i lang="zh-Latn" title="Çince dil metni">chidou</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="zh">赤豆</span><span>&nbsp;</span>;<span>&nbsp;</span><i><span lang="zh-Latn-pinyin">chìdòu</span></i><span>&nbsp;</span>), her iki "anlamına<span>&nbsp;</span><b>kırmızı fasulye</b><span>&nbsp;</span>neredeyse tüm Çin çeşitlerin eşit kırmızı, çünkü". Çinli konuların İngilizce tartışmalar terimi "kırmızı fasulye" çoğu (özellikle atıfla kullanılan<span>&nbsp;</span>kırmızı fasulye ezmesi<span>&nbsp;</span>), ancak başka bağlamlarda bu kullanım da kırmızı diğer fasulye karışıklığa neden olabilir. Normal bağlamlarda, "kızıl<span>&nbsp;</span>cowpeas<span>&nbsp;</span>" Bu fasulye başvurmak için kullanılmıştır.</p> <p>In<span>&nbsp;</span>Kore<span>&nbsp;</span>, adzuki fasulye denir<span>&nbsp;</span><i><i lang="ko-Latn" title="Kore dili metin">pat</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="ko" title="Kore dili metin">팥</span><span>&nbsp;</span>) ve tezat<span>&nbsp;</span><i><i lang="ko-Latn" title="Kore dili metin">Kong</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="ko" title="Kore dili metin">콩</span><span>&nbsp;</span>, daha doğrusu bir tür olarak kabul olmak yerine, "fasulye").<span>&nbsp;</span><i><i lang="ko-Latn" title="Kore dili metin">Kong</i></i><span>&nbsp;</span>elemeleri olmadan ( "fasulye"), genellikle demektir<span>&nbsp;</span>soya fasülyesi<span>&nbsp;</span>.</p> <p>In<span>&nbsp;</span>Vietnam<span>&nbsp;</span>denir<span>&nbsp;</span><i><i lang="vi" title="Vietnamca dil metni">đầu Djo</i></i><span>&nbsp;</span>(: kırmızı fasulye anlamıyla).</p> <p>Bazı bölgelerinde<span>&nbsp;</span>Hindistan<span>&nbsp;</span>, "kırmızı chori" olarak adlandırılır. In<span>&nbsp;</span>Pencap<span>&nbsp;</span>denir<span>&nbsp;</span><i><i lang="pa-Latn" title="Pencapça metni">ravaa'n</i></i><span>&nbsp;</span>ve ortak bir madde olduğunu<span>&nbsp;</span>chaat<span>&nbsp;</span>. In<span>&nbsp;</span>Marathi<span>&nbsp;</span>, bu olarak bilinen<span>&nbsp;</span><i><i lang="mr-Latn" title="Marathi dili metin">lal chavali</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="mr" title="Marathi dili metin">लाल चवळी</span><span>&nbsp;</span>anlamıyla 'kırmızı anlamına gelen)<span>&nbsp;</span>börülce<span>&nbsp;</span>'. Irak'ta onun adıdır<span>&nbsp;</span><i><i lang="acm-Latn" title="Mezopotamya Arap dili metin">lūbyā Hamra</i></i><span>&nbsp;</span>(<span>&nbsp;</span><span lang="acm" dir="rtl" title="Mezopotamya Arap dili metin">لوبيا حمراء</span><span>&nbsp;</span>"kırmızı cowpeas" anlamına gelir).</p> <div></div> <h2><span class="mw-headline" id="Cultivation">yetiştirme</span></h2> <h3><span class="mw-headline" id="Area_and_yield">Alan ve verim</span></h3> <p>Fasülye ağırlıklı olarak Çin (670.000 ha), Japonya (60.000 ha), Güney Kore (25.000 ha) ve Tayvan (15.000 ha) (veri 2006 yayınlanmıştır) yetiştirilmektedir. Fasulye de ABD, Güney Amerika ve Hindistan'da yanı sıra Yeni Zelanda, Kongo ve Angola'da ticari yetiştirilir.<br>Japonya'da, fasülye ikinci en önemli<span>&nbsp;</span>baklagil<span>&nbsp;</span>sonra<span>&nbsp;</span>soya fasulyesi<span>&nbsp;</span>; Bu ürünün 1998 yılı yıllık getirisi yaklaşık 100.000 ton oldu. Yaklaşık 140.000 ton / yıl (veri 2006 yayınlanmıştır) bir tüketimi ile, Japonya da adzuki fasulye en önemli ithalatçısı. İthalat Çin, Kore, Kolombiya, Tayvan, ABD, Tayland ve Kanada'dan alınır.<br>Alan başına fasulye verimleri nedeniyle farklı yetiştirme yoğunluğu geniş bir yayıldı. 4 ila 8 dt / ha tutarlar bildirilen, ancak Japonya ve Çin'de ulaşılır 20 ve 30 dt / ha arasında verir edilmektedir.</p> <h3><span class="mw-headline" id="Ecological_requirements">Ekolojik şartlar</span></h3> <p>Adzuki fasulyesi büyümesi için en uygun sıcaklık aralığı 15 ° C ile 30 ° C arasındadır. Bitki soğuk dayanıklı değildir ve burada toprak sıcaklıklarının üstünde, 6-10 ° C (30 ° -34 ° C) optimum ihtiyacı<span>&nbsp;</span>çimlenme<span>&nbsp;</span>. Sıcak sıcaklıklar vejetatif büyümeyi teşvik ve bu nedenle bezelye üretimi için daha az elverişli bulunmaktadır. Fasülye genellikle sulanacak değildir. Yıllık yağış taze fasulye alanlarda 500-1750 mm arasında değişir. Bitki dayanabilir<span>&nbsp;</span>kuraklık<span>&nbsp;</span>ancak verim şiddetli azalma beklenmektedir. Adzuki fasulye yetiştirme pH 5-7.5, tercihen de süzülmüş topraklarda mümkündür. Gübre uygulaması yaygın olarak beklenen verimine bağlı olarak değişir, ancak soya fasulyesi, genel olarak benzerdir. Nedeniyle ile nodülasyonun için<span>&nbsp;</span>Rhizobia<span>&nbsp;</span>azot bağlama<span>&nbsp;</span>100 kg / ha olabilir.</p> <h3><span class="mw-headline" id="Production">Üretim</span></h3> <p>Bezelye ekim 30-90 cm mesafe satır 2-3 cm derinlik ve satır içinde 10-45 cm bulunmaktadır. Nadiren tohumlar yayın tarafından ekilir. Tohum miktarı, 8-70 kg / ha arasında değişmektedir. Ekinin büyüme bu nedenle yavaş<span>&nbsp;</span>yabancı ot kontrolü<span>&nbsp;</span>esas çimlenme ve çiçeklenme arasında çok önemlidir. Yetiştirme sistemleri farklı ülkeler arasında büyük ölçüde farklılık göstermektedir. Çin'de fasülye sıklıkla yetişen<span>&nbsp;</span>ara ürünler<span>&nbsp;</span>Japonya'da fasulye yetiştirilir iken mısır, sorgum ve darı ile<span>&nbsp;</span>ekin rotasyonları<span>&nbsp;</span>. Bezelye hasat sürece tohumun nem içeriği% 16 daha yüksek olduğu yapılmamalıdır.</p> <h3><span class="mw-headline" id="Pests_and_diseases">Zararlılar ve hastalıklar</span></h3> <p>Adzuki fasulye mantar ve bakteriyel hastalıkları<span>&nbsp;</span>külleme<span>&nbsp;</span>, kahverengi<span>&nbsp;</span>kök çürüğü<span>&nbsp;</span>ve bakteriyel<span>&nbsp;</span>yanıklığı<span>&nbsp;</span>. Dahası, adzuki pod solucan, Japon butterbur sap kurdu ve sıra zararlıları<span>&nbsp;</span>lahana kurdu<span>&nbsp;</span>saldırı kırpma.<span>&nbsp;</span>Fasulye biti<span>&nbsp;</span>önemli olan<span>&nbsp;</span>depolama haşere<span>&nbsp;</span>.</p> <p>Bitkinin yabani ve kültür formları olduğundan adzuki fasulye tarifi yazarları arasında değişebilir. Fasülye bir olan<span>&nbsp;</span>yıllık<span>&nbsp;</span>, nadiren<span>&nbsp;</span>iki yılda<span>&nbsp;</span>gür dik veya twining ot genellikle 30 ila 90 santimetre yüksekliğinde. Tırmanma veya bitkinin secde biçimi vardır mevcuttur. Kök normalde yeşil ve seyrek kıllı olduğunu.</p> <h3><span class="mw-headline" id="Roots">kökler</span></h3> <p>Adzuki fasulyesi bir sahiptir<span>&nbsp;</span>kazık kök<span>&nbsp;</span>, tohum çimlenme alanına 40-50 sm kadar bir derinliğe ulaşabilir kök sisteminin türü.</p> <h3><span class="mw-headline" id="Leaves">Yapraklar</span></h3> <p>Adzuki fasulyesi yaprakları olan<span>&nbsp;</span>üç yapraklı<span>&nbsp;</span>,<span>&nbsp;</span>Pinnate<span>&nbsp;</span>ve uzun üzerinde kök birlikte düzenlenir<span>&nbsp;</span>yaprak sapı<span>&nbsp;</span>. Beyannameler oval ve yaklaşık 5-10 cm uzunluğunda ve 5-8 cm genişliğindedir.</p> <h3><span class="mw-headline" id="Flowers">Çiçekler</span></h3> <p>Adzuki çiçekler<span>&nbsp;</span>kelebek şeklinde çiçek açan<span>&nbsp;</span>ve parlak sarı.<span>&nbsp;</span>Çiçeklenme<span>&nbsp;</span>bir aksiller yanlıştır<span>&nbsp;</span>salkımı<span>&nbsp;</span>altı ila on (iki için yirmi) çiçeklerden oluşan.</p> <h3><span class="mw-headline" id="Fruits">meyve</span></h3> <p>Adzuki bölmeleri düzgün, silindirik ve ince duvarlıdır. Bakla rengi olgun olarak griye yeşil dönüm beyazdır. Boyut Kapsül başına 2 ila 14 tohum 5-13 cm x 0.5 cm arasındadır.<span>&nbsp;</span>Pod paramparça<span>&nbsp;</span>tohum olgunlaşması sırasında ve hasat belirli koşullar altında bir zorluk olabilir.</p> <h3><span class="mw-headline" id="Seeds">Tohumlar</span></h3> <p>Tohumlar 5,0-9,1 mm, 4.0-6.3 mm genişliğinde, 4,1-6,0 mm kalınlığında bir uzunluğa sahip düzgün ve subcylindric bulunmaktadır. bin tane ağırlığı 50 ile 200 gramdır. kestane gelen saman ile benekli mavi-siyah için birçok farklı tohum renk var.</p> <h3><span class="mw-headline" id="Physiology">fizyoloji</span></h3> <p>Fidelerin ortaya çıkmasıdır<span>&nbsp;</span>hypogeal<span>&nbsp;</span>ve 7-20 gün sürer. Diğer darbeler ile karşılaştırıldığında bitkinin büyümesi yavaştır. Normal olarak adzuki bitki 80 ve 120 çeşidinde bağlı olarak günler ve çevre koşulları arasında olgunluğa ulaşır.<span>&nbsp;</span>Çiçeklenme<span>&nbsp;</span>30-40 gün sürer. Yaygın bitki<span>&nbsp;</span>öz polenleyen<span>&nbsp;</span>ama<span>&nbsp;</span>çapraz tozlaşma<span>&nbsp;</span>da mevcuttur.</p> <h2><span class="mw-headline" id="Uses">Kullanımları</span></h2> <p>In<span>&nbsp;</span>Doğu Asya mutfağı<span>&nbsp;</span>, fasülye yaygın yemeden önce tatlandırılır. Özellikle, sık sık, kırmızı fasulye ezmesi (ANKO) bu mutfakların tümünde çok yaygın bir bileşen sonuçlanan şeker ile kaynatılır. Aynı zamanda kestane olarak, fasulye ezmesi için tatlandırıcı eklemek için ortaktır.</p> <p>Kırmızı fasulye ezmesi birçok kullanılan<span>&nbsp;</span>Çin yemekleri<span>&nbsp;</span>gibi<span>&nbsp;</span>Tangyuan<span>&nbsp;</span>,<span>&nbsp;</span>zongzi<span>&nbsp;</span>,<span>&nbsp;</span>mooncakes<span>&nbsp;</span>,<span>&nbsp;</span>baozi<span>&nbsp;</span>ve<span>&nbsp;</span>kırmızı fasulye buz<span>&nbsp;</span>. Aynı zamanda bir dolgu olarak hizmet vermektedir<span>&nbsp;</span>Japon<span>&nbsp;</span>gibi tatlılar<span>&nbsp;</span>anpan<span>&nbsp;</span>,<span>&nbsp;</span>dorayaki<span>&nbsp;</span>,<span>&nbsp;</span>imagawayaki<span>&nbsp;</span>,<span>&nbsp;</span>manju<span>&nbsp;</span>,<span>&nbsp;</span>monaka<span>&nbsp;</span>,<span>&nbsp;</span>anmitsu<span>&nbsp;</span>,<span>&nbsp;</span>Taiyaki<span>&nbsp;</span>ve<span>&nbsp;</span>daifuku<span>&nbsp;</span>. Daha sıvı versiyonu, şeker ve bir tutam tuz ile haşlanmış adzuki fasulye kullanılarak denilen bir tatlı yemek üreten<span>&nbsp;</span>hong dou tang<span>&nbsp;</span>. Adzuki fasulye yaygın yenir<span>&nbsp;</span>filizlendi<span>&nbsp;</span>, ya da sıcak, haşlanmış<span>&nbsp;</span>çay<span>&nbsp;</span>benzeri içki. Bazı Asya kültürleri bir dolgu olarak kırmızı fasulye ezmesi tadını veya waffle, hamur işleri, pişmiş çörekler veya bisküvi çeşitli için tepesi.</p> <p>Geleneksel olarak Japonya'da, adzuki fasulye pilav içinde (<span>&nbsp;</span>赤飯<span>&nbsp;</span>;<span>&nbsp;</span><i>sekihan</i><span>&nbsp;</span>) uğurlu günler için pişirilir. Adzuki fasulye kullanılan<span>&nbsp;</span>amanattō<span>&nbsp;</span>ve<span>&nbsp;</span>dondurma<span>&nbsp;</span>(örneğin IMEI tarafından üretilen 'Cream &amp; Kırmızı Bean'in' ürününde olduğu gibi) veya macun halinde bütün fasulye ile.</p> <p>20 Ekim 2009 tarihinde,<span>&nbsp;</span>Pepsi<span>&nbsp;</span>Japonya bir adzuki aromalı Pepsi ürünü piyasaya sürdü.</p> <p>Adzuki fasulye, tereyağı ve şeker ile birlikte temelini oluşturan<span>&nbsp;</span>Somalili<span>&nbsp;</span>akşam yemeği<span>&nbsp;</span><i>cambuulo</i><span>&nbsp;</span>. Gujarat, Hindistan, onlar olarak bilinir<span>&nbsp;</span><i>chori</i><span>&nbsp;</span>. Malezya ve Singapur'da, kırmızı fasulye tatlı önemli bir bileşeni olan<span>&nbsp;</span>Ais kacang<span>&nbsp;</span>.</p> <h2><span class="mw-headline" id="Nutritional_information">Beslenme bilgi</span></h2> <p>Pişmiş adzuki fasulye% 66 su,% 25<span>&nbsp;</span>karbonhidrat<span>&nbsp;</span>% 7 de dahil olmak üzere,<span>&nbsp;</span>diyet lifi<span>&nbsp;</span>,% 8<span>&nbsp;</span>proteini<span>&nbsp;</span>, ve ihmal edilebilir içeren<span>&nbsp;</span>yağ<span>&nbsp;</span>(tablo). 100 gramlık bir miktarda pişmiş fasulye 128 sağlamak<span>&nbsp;</span>Kalori<span>&nbsp;</span>. Adzuki fasulye (% 10 ya da daha çok içeriği yüksek bir orta içeren<span>&nbsp;</span>Günlük Değerinin<span>&nbsp;</span>bölgesinin DV)<span>&nbsp;</span>bir B vitamini<span>&nbsp;</span>, folat<span>&nbsp;</span>(% 30 DV) ve çok sayıda<span>&nbsp;</span>diyet mineraller<span>&nbsp;</span>(% 11 ila% 27 DV, tablo).</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 73 (4g)
Adzuki Bean Finest Seeds (Vigna angularis)

Dev bitki (dev meyveli)

Soğuğa ve dona dayanıklı bitki

Japonya'dan çeşitli

Dev Mutsu elma tohumları

Dev Mutsu elma tohumları

Fiyat €4,50 (SKU: V 74 M)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Dev Mutsu elma tohumları<br /></strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>Mutsu (陸 奥, ム ツ) elması (Crispin olarak da bilinir) 1949'da piyasaya sürüldü ve ilk olarak Japonya'nın Aomori Eyaletinde yetiştirilen 'Golden Delicious' ile 'Indo' elma çeşitleri arasında bir melez. Elmanın adı, Meiji Restorasyonu sırasında Aomori'nin yaratıldığı Mutsu Eyaleti, Tōhoku bölgesinin büyük bir bölümünün eski adıdır.</p> <p>'Mutsu', triploid bir çeşittir. Blister Spot hastalığına oldukça duyarlıdır.</p> <p>'Mutsu', eti beyazdan yeşilimsi-sarıya değişen büyük bir yeşil elmadır<strong> (meyve ağırlığı 1 kg'a kadar)</strong>. Yuvarlak, konik veya dikdörtgen olabilir ve eşit olmayan kenarlara sahip olabilir. Genellikle şekil veya boyut olarak tek tip değildir. Bir 'Mutsu' elması üzerindeki rusça, kabuğun hiçbirini çok az kaplar veya mevcut olduğunda açık gri ila kahverengidir.</p> <p>Kullanım<br />'Mutsu' aromatik, tatlı ve keskindir, sulu etlidir. Pişirildiğinde şeklini iyi koruduğu için tek başına yemeye, suyunu sıkmaya, kurutmaya veya pişirmeye uygundur. Bozulmadan önce üç aya kadar saklanabilir.</p> <p>Yetiştirme<br />'Mutsu', ılıman veya sıcak iklimlerde yetiştirilebilir. Büyüme mevsiminin ortasında çiçek açar ve sezonun sonlarında hasat edilir.</p> <h2><span style="color: #008000;">How to grow an Apple Tree from seeds: </span></h2> <div><a href="https://www.youtube.com/results?search_query=how+to+grow+an+apple+tree+from+seed" target="_blank" rel="noreferrer noopener"><span style="font-size: 12pt;"><strong>https://www.youtube.com/results?search_query=how+to+grow+an+apple+tree+from+seed</strong></span></a></div> </body> </html>
V 74 M
Dev Mutsu elma tohumları

Bu ürün en çok satan üründür

Japonya'dan çeşitli
Vasabi Tohumları (Wasabia...

Vasabi Tohumları (Wasabia...

Fiyat €7,50 (SKU: MHS 4)
,
5/ 5
<h2 class=""><strong>Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p><b>Vasabi</b><span>&nbsp;(</span><i>Wasabia japonica</i><span>&nbsp;ya da&nbsp;</span><i>Eutrema japonica</i><span>),&nbsp;</span><sup id="cite_ref-1" class="reference">[1]</sup><span>&nbsp;Turpgiller familyasına üye bir bitkidir. Japon turbu olarak da isimlendirilmesine&nbsp;</span><sup id="cite_ref-2" class="reference">[2]</sup><span>&nbsp;karşın, bu familyanın turp türüne ait değildir. Kökü, içerdiği yoğun ve kuvvetli tat ve acı yüzünden yemeklerde çeşni olarak kullanılır. Acılığı, acı biberlerdeki kapsaisin 'in dilde neden olduğu acıdan daha çok, hardalın burun ve solunum yollarında yarattığı acı hissine yakındır. Japonya'daki vadi nehir yataklarında doğal olarak yetişir. Wasabi Japonica'dan başka, Wasabi Koreana ve Wasabi Tetsuigi türleri de vardır. Yiyecek piyasasında genellikle iki kültivarı, Wasabi Japonica 'Drauma' ve 'Mazuma' bulunur, ancak tüm çeşitliliği bu ikisiyle sınırlı değildir.</span></p> <h2><span class="mw-headline" id="Kullanım">Kullanım</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/220px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg" decoding="async" width="220" height="328" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/330px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg/440px-Wasabi_by_EverJean_in_Nishiki-ichiba%2C_Kyoto.jpg 2x" data-file-width="537" data-file-height="800" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)"> <div class="thumbcaption"> <div class="magnify"></div> Bir süpermarkette satılan taze vasabi kökü</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/220px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/330px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/83/Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg/440px-Izu_city%2C_Ikadaba%2C_Wasabi_fields_20111002_C.jpg 2x" data-file-width="1500" data-file-height="1125" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)"> <div class="thumbcaption"> <div class="magnify"></div> Japonya İzu bölgesinde vasabi hasadı</div> </div> </div> <p>Vasabi, sonradan çok ince rendelenmek üzere ham kök haliyle veya kullanıma hazır, dişmacunu tüpüne benzeyen tüpler içerisinde satılır.<sup id="cite_ref-4" class="reference">[4]</sup><span>&nbsp;</span>Lokantalarda, macun hali müşterinin siparişi üzerine hazırlanır; 15 dakika içerisinde aromasını yitirir.<sup id="cite_ref-5" class="reference">[5]</sup><span>&nbsp;</span>Suşi hazırlanırken, vasabi'yi pilav ve diğer malzemelerin arasına koyar; bu şekilde vasabi tadını daha uzun süre koruyabilir.</p> <p>Taze vasabi yaprakları yenebilir, köklerindeki tat yapraklarında da mevcuttur.</p> <p>Vasabi'nin acı yaratması yağ bazlı olmadığından, acı biberlerin yarattığı histen daha kısa sürelidir ve herhangi bir yiyecek veya içecek tüketimiyle kolaylıkla silinir. Acı, ilk olarak burun deliklerinde ve solunum yollarında yoğun olarak hissedilir ve alınan miktara bağlı olarak oldukça yüksek şiddette acı verebilir.</p> <p>Vasabi buharının solunum yollarıyla alınması kuvvetli uyarıcı bir etki yaratır. Bu özelliği, duyma engelli kişilerin yangın ve benzeri tehlikeli durumlarda uyarılması amacıyla kullanılabilir. Böylesi bir deneyde, deneklerden bir tanesinin uykusundan on saniye içerisinde uyandığı tespit edilmiştir.<sup id="cite_ref-6" class="reference">[6]</sup><span>&nbsp;</span>Bu yönde yapılan çalışmalar, nihayetinde Makoto Imai, Naoki Urushihata, Hideki Tanemura, Yukinobu Tajima, Hideaki Goto, Koichiro Mizoguchi ve Junichi Murakami'ye 2011 yılı Nobel Kimya ödülü kazandırmıştır.</p> <h2><span id="Ger.C3.A7ek_vasabi_ve_taklit_vasabi"></span><span class="mw-headline" id="Gerçek_vasabi_ve_taklit_vasabi">Gerçek vasabi ve taklit vasabi</span></h2> <p>Hasadı zor olduğu için, gerçek vasabi'nin fiyatı yüksektir. Bu yüksek fiyat nedeniyle yabanturbu (acırga), hardal, nişasta ve yeşil gıda boyası karışımı ile taklidi sıklıkla kullanılır. Japonya dışında gerçek vasabi bitkisini bulmak zordur. Piyasada varolan kimi ürünlerin paketinde vasabi yazsa dahi, içeriği gerçek vasabi bitkisi içermeyebilir. Taklidinin tadı vasabi ve yabanturbu arasında olsa dahi fark kolaylıkla ayırtedilebilir. Taklit vasabi Japonya'da bulunmaktadır ancak seiyo wasabi ("batı wasabi'si") olarak adlandırılır.<sup id="cite_ref-7" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup></p> <h2><span class="mw-headline" id="Kimya">Kimya</span></h2> <p>Vasabi'ye kendine özgün tadı veren bileşen, uçucu allyl isothiocyanate'dir, köksaplardaki thioglucoside adı verilen maddenin (şeker glikozu ve sülfür içeren organik bileşenleri birleştirir) hidrolizi ile ortaya çıkar.Bu hidroliz reaksiyonu, kökün rendeleme işlemi sırasında ortaya çıkan myrosinase enzimi ile katalize olur.<sup id="cite_ref-9" class="reference"></sup><sup id="cite_ref-11" class="reference"></sup></p> <p>Bu işlem sonrasında thioglucoside glikoz ve methylthioalkyl isothiocyanate'lere ayrılır.<sup id="cite_ref-14" class="reference"></sup></p> <ul> <li>6-methylthiohexyl isothiocyanate,</li> <li>7-methylthioheptyl isothiocyanate,</li> <li>8-methylthiooctyl isothiocyanate.</li> </ul> <p>Bir araştırma, bu tür isothiocyanate'ların mikroorganizma büyümesine engel olduğunu ortaya koymuştur.<sup id="cite_ref-15" class="reference">[15]</sup><span>&nbsp;</span>Vasabi'nin özellikle çiğ et içeren yemeklerde zararlı parazitleri yok etmesi, bu tür yemeklerde kullanım amaçlarından biridir</p> <h2><span id="Besin_de.C4.9Ferleri"></span><span class="mw-headline" id="Besin_değerleri">Besin değerleri</span></h2> <p>100 gram vasabi kökü bileşenleri aşağıdaki gibidir:</p> <ul> <li>Kalori&nbsp;: 109</li> <li>Yağ: 0.63 g</li> <li>Karbonhidrat: 23 g</li> <li>Lif: 7.8 g</li> <li>Protein: 4.8 g</li> </ul> <h2><span class="mw-headline" id="Hasat">Hasat</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/220px-Wasabi%2C_Iwasaki_Kanen_1828.jpg" decoding="async" width="220" height="317" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/330px-Wasabi%2C_Iwasaki_Kanen_1828.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Wasabi%2C_Iwasaki_Kanen_1828.jpg/440px-Wasabi%2C_Iwasaki_Kanen_1828.jpg 2x" data-file-width="824" data-file-height="1187" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)"> <div class="thumbcaption"> <div class="magnify"></div> İwasaki Kanen'den Vasabi bitkisi çizimi (1828)</div> </div> </div> <p>Yüksek miktarda vasabi yetiştirilmesi için çok az doğal ortam mevcuttur ve hasat ideal koşullarda bile zordur. Japonya'da, vasabi aşağıdaki bölgelerde yetiştirilir:</p> <ul> <li>İzu</li> <li>Nagano</li> <li>İvate</li> </ul> <table class="wikitable" border="1" cellpadding="5" cellspacing="0"><caption>2009 yılında Japonyada vasabi üretimi (ton)<sup id="cite_ref-17" class="reference">[17]</sup></caption> <tbody> <tr> <th rowspan="2">Bölge</th> <th colspan="2">Su hasadı</th> <th colspan="2">Toprak hasadı</th> <th colspan="3">Toplam</th> </tr> <tr> <th>Kök</th> <th>Yaprak</th> <th>Kök</th> <th>Yaprak</th> <th>Kök</th> <th>Yaprak</th> <th>Toplam</th> </tr> <tr> <th>Şizuoka</th> <td>295.1</td> <td>638.2</td> <td>4.5</td> <td>232.3</td> <td>299.6</td> <td>870.5</td> <td>1,170.1</td> </tr> <tr> <th>Nagano</th> <td>316.8</td> <td>739.2</td> <td>7.2</td> <td>16.8</td> <td>324.0</td> <td>756.0</td> <td>1,080.0</td> </tr> <tr> <th>İwate</th> <td>8.8</td> <td>1.5</td> <td>2.4</td> <td>620.5</td> <td>11.2</td> <td>622.0</td> <td>633.2</td> </tr> <tr> <th>Şimane</th> <td>2.4</td> <td>10.1</td> <td>9.0</td> <td>113.0</td> <td>11.4</td> <td>123.1</td> <td>134.5</td> </tr> <tr> <th>Oita</th> <td>0.5</td> <td>8.9</td> <td>-</td> <td>94.0</td> <td>0.5</td> <td>102.9</td> <td>103.4</td> </tr> <tr> <th>Yamaguçi</th> <td>2.5</td> <td>2.2</td> <td>22.5</td> <td>54.2</td> <td>25.0</td> <td>56.4</td> <td>81.4</td> </tr> <tr> <th>Diğer</th> <td>65.8</td> <td>48.1</td> <td>61.7</td> <td>108.0</td> <td>127.5</td> <td>156.1</td> <td>283.6</td> </tr> <tr> <th>Toplam</th> <th>691.9</th> <th>1,448.2</th> <th>107.3</th> <th>1,238.8</th> <th>799.2</th> <th>2,687.0</th> <th>3,486.2</th> </tr> </tbody> </table> <p>Japonya'da kuzeydeki Hokkaido ve güneydeki Kyuşu bölgelerinde yapay ortamlarda vasabi yetiştirilmektedir. Japonya'daki gerçek vasabi'ye olan talep çok yüksek olduğu için Çin, Tayvan ve Yeni Zelanda'dan vasabi ithal etmektedir.</p> <h2><span id="Haz.C4.B1rlan.C4.B1.C5.9F"></span><span class="mw-headline" id="Hazırlanış">Hazırlanış</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/220px-WasabiOnOroshigane.jpg" decoding="async" width="220" height="189" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/330px-WasabiOnOroshigane.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3c/WasabiOnOroshigane.jpg/440px-WasabiOnOroshigane.jpg 2x" data-file-width="640" data-file-height="551" title="Vasabi Tohumları (Wasabia japonica, Eutrema japonicum)"> <div class="thumbcaption"> <div class="magnify"></div> Metal oroşigane ile vasabi rendelenmesi</div> </div> </div> <p>Vasabi, metal bir rende olan oroşigane ile rendelenerek hazırlanır. Ancak daha geleneksel hazırlanma için kurutulmuş köpekbalığı derisi kullanılır. El ile yapılmış rendeler veya özellikle köpekbalığı derisi yokluğunda seramik de kullanılmaktadır.<sup id="cite_ref-18" class="reference"></sup></p> <h3><strong>Dear customers, please note you can not buy Wasabi seeds from China. All of the china sellers will send you normal mustard seeds or some kind of other seeds. You can see now in our pictures how do real Wasabi seeds look like.</strong></h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 4
Vasabi Tohumları (Wasabia japonica)

Soğuğa ve dona dayanıklı bitki

Japonya'dan çeşitli
Mizuna Kırmızı Japon Hardal...

Mizuna Kırmızı Japon Hardal...

Fiyat €1,95 (SKU: MHS 76)
,
5/ 5
<h2 class=""><strong>Mizuna Kırmızı Japon Hardal Tohumları</strong></h2> <h2><span style="color: #fe0000;"><strong>10 adet tohumluk paket fiyatıdır.</strong></span></h2> 'Mizuna' Japonya'da eski zamanlardan beri yetiştirilmektedir. Mizuna, 2019 yılında Uluslararası Uzay İstasyonunda başarıyla büyütüldü. 4 ila 9 arası sertlik bölgelerinde yetişir, tam güneşi veya kısmi gölgeyi, iyi drene edilmiş toprağı tercih eder ve pH'ı 6.5-7.0 arasındadır. Mikro yeşil olarak veya 20 cm ara ile yaprakları için yetiştirilebilir.<br><br>Mizuna, kuzey Çin, Kore ve Japonya'nın deniz bölgelerine özgüdür. Aynı zamanda "Kyo-Yasai" olarak adlandırılan bitkilerden biridir ve mükemmel lezzeti, bunların geleneksel olarak eski imparatorluk şehrinde, Kyoto civarında imparator için yetiştirildiğini açıklar. İkinci Dünya Savaşı'ndan sonra Amerika Birleşik Devletleri'nde ve daha sonra Avrupa'da tanıtılan Mizuna, hızla oraya yerleşti.<br><br>Dayanıklı, iki yıllık bir bitkidir. Ekiminden sonraki yıl sarı bir çiçek açar (Brassicaceae familyasının tüm temsilcileri gibi 4 yapraklı küçük çiçekler). İlk yıl, mizuna, çok sayıda uzun, ince kesilmiş, açık yeşil yapraklı, 15 ila 25 cm yüksekliğinde yoğun bir rozet geliştirir. Bu lahana hem kıvırcık hindiba hem de bir tutam karahindiba çağrıştırabilir. Mizuna'nın yaprakları gevrektir ve hafif biberli bir tada sahiptir. Bu, bazen bu lahanayı belirleyen "Japon hardalı" takma adını kesinlikle açıklıyor.<br><br>mizuna'nın mutfak kullanımları<br>Mizuna elbette salatalarda kullanılır veya ince kıyılmış, hızlı bir şekilde bir wok'a döndürülebilir veya çorba ve güveçlere kaydırılabilir.<br><br>Örneğin, dilimlenmiş yapraklar hızlıca tavada kızartılarak karides ve makarna ile servis edilebilir. Test etmek için: tabağa hindistan cevizi sütü serpin, kavrulmuş fıstık serpin.<br><br>Mizuna, kümes hayvanları veya et suyunda da pişirilebilir. Veya roka ile yaptığınız gibi pesto olarak hazırlanın.<br><br>Mizuna, popüler bir Kyoto mutfak spesiyalitesinin temelidir: Japon ördeği ve mizuna fondü.<br><br>Bir diğer “Kyo Yasai” sebzesi olan komatsuna, Japon restoranlarında ve Kore mutfağında yaygın olarak tüketilmektedir. Orada geleneksel olarak namuru'da hazırlanır: susam yağı ve kochujan'dan (biraz tatlı ve fermente edilmiş biber salçası) yapılan bir sos.<br><br>Mizuna ekimi<br>&nbsp;<br>Mizuna iddiasızdır: Serin kalan ancak iyi drene olan toprakları tercih ederse, herhangi bir iyi bahçe toprağında büyüyebilir. Güneşli bir yer seçin.<br><br>Hardy (-12 °C'ye kadar olan sıcaklıklara dayanıklıdır), ancak ısıya karşı hassastır, bu da erken tohum oluşumuna neden olabilir. Ayrıca, Mayıs ayı başlarında ekilebilse de, kış hasadı için yaz sonunda (Ağustos sonu) yetiştirmeyi tercih edin.<br><br>Mizuna, açık zemin fidanlıklarına veya yerinde ekilir. Bitkiler inceltilir ve 4 yapraklı olduklarında aralarında 20 cm arayla dikilir.<br><br>Rustik, sağlıklı ve güçlü olan bu sebze neredeyse hiç bakım gerektirmez: ne gübreleme ne de tedavi. Sonbahar ve kış aylarında yetiştirilir, ayrıca sulama gerektirmez. Dış sıcaklıklar çok düşerse ve birkaç gün devam ederse, rozetlerinizi bir kışlama yelkeni altında korumaya özen göstermeniz gerekir.<br><br>Mizuna ekimden 6 hafta sonra hasat edilebilir.<br><br>Ortak isim: Mizuna<br>Latince adı: Brassica rapa var japonica<br>Aile: Brassicaceae<br>Bitki Örtüsü: Bienal<br>Olgun yükseklik: 0,15 ila 0,30 m<br>Toprak tipi: Killi toprak Kireçtaşı toprak Kumlu toprak Humus <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 76 (10 S)
Mizuna Kırmızı Japon Hardal Tohumu

Japonya'dan çeşitli
Japonya Densuke Karpuz...

Japonya Densuke Karpuz...

Fiyat €4,95 (SKU: V 123)
,
5/ 5
<h2 class=""><strong>Japonya Densuke Karpuz tohumları</strong></h2> <h2><span style="color: #ff0000;"><strong>5, 10, 50 tohumluk Paket Fiyatı.</strong></span></h2> Dünyanın En Pahalı Karpuzu 4500 Dolara Varıyor!<br>Bir karpuz için 4500 dolar mı?!<br>Densuke Karpuzları, karpuz dünyasındaki lüks araba gibidir. Japonya'da Hokkaido adasında yetişir ve sayıları her yıl sınırlıdır! Densuke Karpuzları dünyanın en pahalı karpuzlarıdır!<br><br>Densuke karpuzları Japonya'da Hokkaido'da yetişir. Karpuzun kabuğu gözle görülür şekilde daha koyu ve etinin başka yerlerde satılan normal karpuzlardan çok daha tatlı olduğu biliniyor.<br><br>Uzmanlar, tatlılık ve tat kalitesinin piyasadaki diğer kavunlara göre çok daha yüksek ve kıvamının daha çıtır olduğunu söylüyor. Kavunların sayısı da sınırlıdır, bu da onları yüksek talep ve yüksek fiyatlara sokar. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 123 (5 S)
Japonya Densuke Karpuz tohumları

Japonya'dan çeşitli
SNOW LEOPARD Melon Seeds - VERY RARE

SNOW LEOPARD Melon Seeds -...

Fiyat €1,75 (SKU: V 165)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div id="idTab1" class="rte"> <h2><strong>SNOW LEOPARD Melon Seeds - VERY RARE</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p>Snow Leopard melon, very rare, exotic, sweet, delicious, beautiful, unique ...</p> <p><strong>OTHER NAMES: IVORY GAYA MELON, SILVER STAR (SEREBRYANAYA ZVEZDA)...</strong></p> <p><span>The Ivory Gaya melon has a unique variegated exterior, as the name suggests the base color of the skin is an ivory cream covered in small lime green speckles and streaks. A petite melon the Ivory Gaya has an oblong shape. Ivory Gaya melons have a thin outer rind, that when cut reveals a creamy white inner flesh. Toward the center of the melon the flesh is soft and juicy, the flesh closer to the skin of the Ivory Gaya melon will have a crisper texture. The Ivory Gaya offers a sweet flavor, with nuances of pear and honey. When ripe its blossom end will have a slight give and when at room temperature will offer a sweet and rich melon aroma. </span></p> <p><strong>Seasons/Availability</strong></p> <p><span>Ivory Gaya melons are available in the late spring and early summer months. </span></p> <p><strong>Current Facts</strong></p> <span>A member of the Cucurbitaceae or Cucurbit family the Ivory Gaya melon is of the muskmelon species and botanically known as Cucumis melo inodorus ‘Ivory Gaya’. Also known as the Snow Leopard melon the Ivory Gaya is often referred to as an "ice box" variety melon as a result of its petite size that easily fits in a crisper drawer. This honeydew cultivator is a specialty melon and sought after for its unique exterior coloring and sweet melon flavor. </span><br /> <p><strong>Applications</strong></p> <span>Like many honeydew cultivator melons the Ivory Gaya has an exceptionally sweet flavored flesh that is ideal for fresh eating. Its petite size makes it perfect as a personal melon which can be halved and eaten as is for one. Pureed it can be used as a base for cold soups or sauces. Cubed it can be added to both fruit and green salads or used on fruit kebabs. Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice. Keep at room temperature until ripe. Uncut melons can be kept in the refrigerator for up to five days. Once sliced melon will keep best wrapped in plastic in the refrigerator and when used within three days. </span><br /> <p>Geography/History</p> <span>The Ivory Gaya melon is native to Japan. In addition to Japan, today it can be found growing in China, Mexico, South America and in North America, specifically in southern California. A vining type the Ivory Gaya melon thrives in warm sunny conditions. Sill a rather unique variety melon in California the Ivory Gaya can be found at select Asian markets, farmers markets and specialty grocers. </span><br /> <div> <div id="restaurantSlide"></div> </div> <p>Melons: <em>Cucumis melo</em><br />Watermelons: <em>Citrullus lanatus</em><br /><br />The sweet succulence of summer-ripe melons is irresistibly tempting, but the health benefits of these luscious fruits shouldn't be overlooked. Look to red-fleshed melons to fortify the heart and urinary tract. Yellow and orange flesh types provide support to the immune system, heart and vision. Green-fleshed varieties promote strong bones and teeth as well as vision health. We've selected varieties that are successful in both southern and northern gardens.<br /><br /><strong>CULTURE:</strong> All types of melons can be direct sown in warmer regions, but will yield a much better crop if started indoors about 3 weeks prior to your last frost. We recommend planting in raised beds covered with green, silver, or black plastic mulch. This method produces better yields.</p> <p><br /><strong>FOR TRANSPLANTS:</strong></p> <p>Fill 3-4 inch, individual pots with sterile seedling mix. Plant 2-3 seeds per pot. Thin the pots to the best single plant after the seedlings are well established. Grow the seedlings under dry, warm conditions until they develop at least 1 true leaf. Transfer to cold frame if you have one. Fertilize seedlings with a fertilizer such as 2-1-1 Earth Juice Grow (ZFE245). Transplant into the garden just before the plants become root bound and when the soil temperature is at least 60°F. Space transplants 3-4 feet apart in rows 5-6 feet apart. Apply 1/2 cup of our complete fertilizer dug in well around each plant.</p> <p><br /><strong>TO DIRECT SOW:</strong></p> <p>Soil temperature must be above 70°F for decent germination. Like most vine crops, melon and watermelon seeds require even moisture levels to prevent rotting. The soil should be moist to the touch. Space and fertilize as you would transplants. Watermelon seeds are less tolerant of cool conditions than cantaloupe. They are best adapted to the warmer, longer season areas of the US. In more difficult climates, the use of plastic mulch is highly recommended. Plastic mulches increase the soil temperature and air temperature close to the plants during the day, and using a floating row cover like Reemay or Gro-Therm can also increase your success. Monitor the temperature under the row covers on hot days especially early in the season.</p> <p><br /><strong>DISEASES:</strong></p> <p>Select disease-resistant melon varieties, as bacterial wilt and powdery mildew are common problems. Watermelons are subject to several wilts, and fungal and viral diseases. Most can be controlled with good soil management, proper rotation, garden sanitation, and by not using overhead watering methods.</p> <p><br /><strong>INSECTS/PESTS:</strong></p> <p>Control insects, especially cucumber beetles, with Pyrethrin or a floating row cover.</p> <p><br /><strong>HARVEST:</strong></p> <p>Cantaloupe will easily slip from the vine when ripe. With other melons, check the leaf where the fruit is attached to the vine. The fruit is mature when this leaf begins to yellow. Watermelons are ready for harvest when the tendril closest to the fruit is dry and brown or when the bottom side of the fruit is yellow. Melons and watermelons will not ripen off the vine. Pick in the cool of the day and chill quickly. Store melons at 35°F and 95% relative humidity. Store watermelons at 45°F and 85% relative humidity.</p> <p><br /><strong>SEED SPECS:</strong></p> <p>Minimum germination standard: 80%. Usual seed life: 3 years. Days to maturity: from date of transplanting. Add 10-15 days if direct seeding.</p> </div>
V 165 (5 S)
SNOW LEOPARD Melon Seeds - VERY RARE

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Ashitaba seeds (Tomorrow's Leaf) (Angelica keiskei) 3.95 - 1

Ashitaba seeds (Tomorrow's...

Fiyat €3,95 (SKU: MHS 100)
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5/ 5
<h2><strong>Ashitaba seeds (Tomorrow's Leaf) (Angelica keiskei)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span>Angelica keiskei Koidzumi, commonly known under the Japanese name of Ashitaba (アシタバ or 明日葉 ashitaba, literally "Tomorrow's Leaf"), is a cold hardy perennial plant from the angelica genus with an average growth height of 50–120 cm. It is endemic to Hachijō-jima, though it is artificially cultivated in Izu Ōshima, Mikura-jima, Nii-jima, To-shima and parts of Honshū as well.</span></p> <p><span>The plant's additional cultivar epithet koidzumi refers to botanist Gen'ichi Koizumi, while its Japanese nomenclature stems from the above-average regenerative capabilities it exhibits after injury. Harvesting a leaf at the break of day often results in a new sprout growing overnight, being visible the following morning.</span></p> <p><span>Traditionally it is seen as a major contributor to the supposedly healthier, extended lives of the local residents, possibly due to the chalconoids that are unique to this species of angelica. At one point in Edo period, the haulm's yellow sap was effectively used in the external treatment of smallpox, which prompted Kaibara Ekken to describe the herb in his Yamato honzō (大和本草), under the name of ashitagusa (鹹草), as "a powerful tonic drug." In folk medicine it is claimed to be diuretic, tonic, to improve digestion, and, when applied topically, to speed wound healing and prevent infection. Also, its nutritive qualities are said to be the factor behind the internal exiles' and their families' never waning stamina in the face of their arduous compulsory labor.</span></p> <p><span>For similar reasons, it very widely serves as pasture for cows, reckoned to improve the quality of milk as well as the yield and to maintain cattle health at the same time. It should be pointed out that most of these claims have yet to be proven in clinical trials, while studies have substantiated the presence of furocoumarins in several of these plants' components. Furanocumarin is an agent known to increase skin sensitivity to sunlight and may cause dermatitis.</span></p> <p><span>Nonetheless, modest conditions for cultivation and fast rate of growth, with optimal temperatures ranging between 12-22 degrees, have led many locals to plant ashitaba in herb gardens, flower pots, and backyards. These days the main use of their stipes, leaves, and taproots is in regional cuisine, where they are prepared as soba, tempura, shōchū, tea, ice cream, pasta etc. The Mikura-jima variety might excel in this regard as it is reputed to be less bitter than others.</span></p> <p><span>Note that ashitaba closely resembles Angelica japonica, but can be distinguished by its blooming period, which lasts from May to October whereas A. japonica's blooming period lasts only between May and July. Another indicator is the characteristic color of its sap.[2] The larvae of the Common Yellow Swallowtail are known to feed frequently on the plant.</span></p> <h2><span>Medicinal properties</span></h2> <p><span>A. keiskei has been claimed to exhibit cytotoxic, antidiabetic, antioxidative, anti-inflammatory, antihypertensive, and antimicrobial properties via in vitro studies, but the efficacy of these qualities have yet to be confirmed in vivo.[3] Among current investigations is its potential as a nerve growth factor,[4] as well as potential usefulness in cancer, menopause, and other conditions.[5] Ashitaba may have positive effects on circulation by preventing red blood cells from clumping.</span></p> <h2><strong><span>Claims of being a vegetable source of vitamin B12</span></strong></h2> <p><span>Although it is often suggested that A. keiskei is a vegetable source of vitamin B12 (cyanocobalamin), recently published, peer-reviewed scientific investigations of pharmacology and phytochemical constituents of interest report nothing that substantiates this claim.[7][8] Traditional methods for measuring vitamin B12 in foods are compromised by contaminants (e.g. soil, bacteria, etc.) that contain detectable concentrations of inactive B12 analogs, which may explain the origin of this belief.[9] More recent studies reveal certain mushrooms and algae as the only naturally occurring sources of B12 outside of the animal kingdom.[10] Of these, only Chlorella has demonstrated the ability to reduce methyl malonic acid (MMA) levels (a product of B12 deficiency) in human subjects.</span></p> <p><strong><span>Soak seeds overnight in cool, non-chlorinated water and then refrigerate the seeds (approximately 40 degrees F) in the moist medium for 3 days.  </span></strong></p> <p><strong><span>The moist medium could be moist sand, moist potting soil, moist coir or moist peat.  </span></strong></p> <p><strong><span>Note that our recommendation is MOIST, not SODDEN or VERY WET and that we are recommending REFRIGERATION not FREEZING.  </span></strong></p> <p><strong><span>After this pretreatment, plant the (still moist) seeds.  </span></strong></p> <p><strong><span>Sow on surface, barely cover with soil and press in firmly and keep evenly moist until germination.  </span></strong></p> <p><strong><span>Use a greenhouse, shade house or grow lights.  </span></strong></p> <p><strong><span>Germination Temperature is around 20C/68F</span></strong></p> <p><strong><span>Germination occurs 30 to 60 days after sowing.   </span></strong></p> <p><strong><span>Seedlings are slow-growing and will require about 60 days to transplant.  </span></strong></p> <p><strong><span>Once past the seedling stage, the plant is fast growing. </span></strong></p> <p><strong><span>The plants prefer rich, deep, ever moist, well-drained soil and full sun to part shade.  </span></strong></p> <p><strong>Water every other day.</strong></p>
MHS 100 (5 S)
Ashitaba seeds (Tomorrow's Leaf) (Angelica keiskei) 3.95 - 1