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Jerusalem Artichoke Tubers...

7,95 € (SKU: P 421)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Jerusalem Artichoke Tubers (Helianthus tuberosus)</h2> <h2>Price for Package of 5 Tubers.</h2> Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in–9 ft 10 in) tall with opposite leaves on the upper part of the stem but alternate below.[4] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower. The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets and 60 or more small disc florets.[5] The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.[3][6] <h2>Food use</h2> Before the arrival of Europeans, Native Americans cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so that the species expanded its range from central North America to the eastern and western regions.[citation needed] Early European colonists learned of this, and sent tubers back to Europe, where it became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially have been successful in the late 1900s and early 2000s.[5][7] The sunchoke contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.[7] It has also been reported as a folk remedy for diabetes.[7] Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. When not in tropical regions, it makes less inulin than when it is in a warmer region.[8] <h2>Etymology</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Sunroot_flowers.jpg/220px-Sunroot_flowers.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Jerusalem artichoke flowers</div> </div> </div> Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke, though the two are distantly related as members of the daisy family. The origin of the "Jerusalem" part of the name is uncertain. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [d͡ʒiraˈzu:l] in southern Italian dialects) may have been changed to Jerusalem.[9] In other words, English speakers would have corrupted "girasole artichoke" (meaning, "sunflower artichoke") to Jerusalem artichoke. Another explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the "New Jerusalem" they believed they were creating in the wilderness.[7] Also, various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler who was trying to revive the plant's appeal.[7] The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.[10] [11] The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Romanian, Russian, and Spanish.[12] [13] <h2>History</h2> Jerusalem artichokes were first cultivated by the Native Americans long before the arrival of the Europeans; this extensive cultivation obscures the exact native range of the species.[2] The French explorer Samuel de Champlain discovered that the Native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavour similar to chard[14] and was responsible for bringing the plant back to France. Some time later, Petrus Hondius, a Dutch botanist planted a shrivelled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.[14] Jerusalem artichokes are so well suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.[7] The French in particular were especially fond of the vegetable, which reached its peak popularity at the turn of the 19th century.[7] The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of the French Cuisine. The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being “as big as turnips or truffles”, suitable for eating and taste "like chards, but more pleasant.” In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so “that even the most vulgar begin to despise them.” In contrast, when Jerusalem artichokes first arrived in England, the tubers were "dainties for the Queen".[14] They have also been called the "Canadian truffle". In France, they are associated, along with rutabagas, with the deprivations of the years of Nazi occupation during World War II, where the rationing and scarcity of traditional foods made them a regular part of the French diet until at the end of the war, they returned to their customary role as animal feed.[15] <h2>Cultivation and use</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Sunroot_growing.jpg/220px-Sunroot_growing.jpg" class="thumbimage" width="220" height="244" /> <div class="thumbcaption"> <div class="magnify"></div> Young plants in a garden</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Topinambur_H2ase1.jpg/220px-Topinambur_H2ase1.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Sunroot tubers</div> </div> </div> Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.[16] Crop yields are high, typically 16–20 tonnes/ha for tubers, and 18–28 tonnes/ha green weight for foliage. Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.[3] Jerusalem artichokes are easy to cultivate, which tempts gardeners to simply leave them completely alone to grow. The quality of the edible tubers degrades, however, unless the plants are dug up and replanted in fertile soil. Because even a small piece of tuber will grow if left in the ground, the plant can ruin gardens by smothering or overshadowing nearby plants and can take over huge areas. Farmers growing Jerusalem artichokes who then rotate the crop may have to treat the field with a weedkiller (such as glyphosate) to stop their spread. Each root can make an additional 75 to 200 tubers during a year. The tubers are sometimes used as a substitute for potatoes:[17] they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system[18] but it is metabolized by bacteria in the colon. This can cause flatulence and, in some cases, gastric pain. Gerard's Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:[19] <blockquote class="templatequote"> which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men. </blockquote> Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus, and copper.[20] Jerusalem artichokes can be used as animal feed, but they must be washed before being fed to most animals. Pigs can forage, however, and safely eat them directly from the ground. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots. <table class="infobox nowrap"><caption>Jerusalem-artichokes, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>304 kJ (73 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>17.44 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>9.6 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>1.6 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>0.01 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>2 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Vitamins</th> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>(17%)</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>(5%)</div> 0.06 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>(9%)</div> 1.3 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>(8%)</div> 0.397 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>(6%)</div> 0.077 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>(3%)</div> 13 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>(5%)</div> 4 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th colspan="2">Minerals</th> </tr> <tr> <th scope="row">Calcium</th> <td> <div>(1%)</div> 14 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>(26%)</div> 3.4 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>(5%)</div> 17 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>(11%)</div> 78 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>(9%)</div> 429 mg</td> </tr> <tr> <td colspan="2"><hr /> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database</td> </tr> </tbody> </table> <h3>Fermented products</h3> In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called "Topinambur (de)", "Topi" or "Rossler".[21] By the end of the 19th-century, Jerusalem artichokes were being used in Baden to make a spirit called "Jerusalem Artichoke Brandy", "Jerusalem Artichoke", "Topi", "Erdäpfler", "Rossler", or "Borbel". Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavour. It is characterised by an intense, pleasing, earthy note. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make "Red Rossler" by adding common tormentil, and other ingredients such as currants, to produce a somewhat bitter and astringent decoction. It is used as digestif, as well as a remedy for diarrhoea or abdominal pain. <h2>Marketing scheme</h2> In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort was an attempt to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US at the time, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profits then in this effort were realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money. </body> </html>

P 421

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1,55 € (SKU: V 131 WG)

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Black Grape Seeds (vitis...

1,95 € (SKU: V 131)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Black Grape Seeds (vitis vinifera)</h2> <h2>Price for Package of 10 seeds.</h2> A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Description Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid. History The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars. The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America. In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose. Distribution and production According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year. There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km2. (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling and Chardonnay. Juice Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy or vinegar. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice. Health claims French paradox Comparing diets among Western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation, polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as: Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor) Although adoption of wine consumption is not recommended by some health authorities, a significant volume of research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Emerging evidence is that wine polyphenols like resveratrol provide physiological benefit whereas alcohol itself may have protective effects on the cardiovascular system. More may be seen in the article the Long-term effects of alcohol. Resveratrol Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets. Resveratrol is found in widely varying amounts among grape varieties, primarily in their skins and seeds, which, in muscadine grapes, have about one hundred times higher concentration than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram. In vitro studies indicate that protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies with mice, resveratrol has transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure. Resveratrol is the subject of several human clinical trials, among which the most advanced is a one year dietary regimen in a Phase III study of elderly patients with Alzheimer's disease. Anthocyanins and other phenolics Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties.[31] Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin.[31] It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health.[32] Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections. Red wine may offer health benefits more so than white because potentially beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[33] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L,[34] depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins. Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes. The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape. Seed constituents Main articles: Grape seed extract and Grape seed oil Biochemical and preliminary clinical studies have demonstrated potential biological properties of grape seed oligomeric procyanidins. For example, laboratory tests indicated a potential anticancer effect from grape seed extract. According to the American Cancer Society, "there is very little reliable scientific evidence available at this time that drinking red wine, eating grapes, or following the grape diet can prevent or treat cancer in people". Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products for perceived health benefits. Grape seed oil contains tocopherols (vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid and alpha-linolenic acid. Concord grape juice Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer, platelet aggregation and other risk factors of atherosclerosis, loss of physical performance and mental acuity during aging and hypertension in humans. </body> </html>

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Hardy Kiwi seeds -34C...

2,90 € (SKU: V 28 H)

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V 28 H

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Golden Kiwi Seeds Hardy - 25°C

1,25 € (SKU: V 28 Y)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Golden Kiwi Seeds Hardy - 25°C (Actinidia chinensis)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Actinidia chinensis is a fruit tree and medicinal plant native to China. It is pollinated by bees. In its native habitat Actinidia chinensis grows in thickets, thick (oak) forests (e.g. Quercus aquifolioides, Quercus oxyodon, Quercus lamellosa), and light secondary forests and bushland. A. chinensis prefers slopes and likes also to grow in ravines, top heights of 200-230m, relative to the local microclimate. In Western gardens it may range 30 feet in all directions, making it unsuitable for all but the largest spaces unless pruned back hard at the end of every growing season. <h3>Origin</h3> The origin of Actinidia chinensis is supposed to be the northern Yangtse river valley. In China, Actinidia chinensis is nowadays dispersed in the entire southeast of the country. Herbarium specimens, but not plants, were forwarded to the Royal Horticultural Society by the British plant hunter Robert Fortune, from which Jules Émile Planchon named the new genus in the London Journal of Botany, 1847. Charles Maries, collecting for Messrs Veitch noted it in Japan, but the introduction to Western horticulture was from E.H. Wilson, who sent seeds collected in Hupeh to Veitch in 1900. <h3>Uses</h3> The fruits, the size of a walnut, are edible. It was first grown commercially in New Zealand, where it has been superseded by Actinidia deliciosa, or Kiwifruit. It is used in traditional Chinese medicine. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> about 2-3 months in a moist substrate at 2-5 ° C refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round> Autumn / Winter preferred </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 10-15 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 3-12 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved </td> </tr> </tbody> </table> </body> </html>

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Giant Kiwifruit Seeds...

1,95 € (SKU: V 28 G)

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

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Peruvian Apple Cactus Seeds...

1,95 € (SKU: CT 11)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Peruvian Apple Cactus Seeds (Cereus peruvianus)</h2> <h2>Price for Package of 5 seeds.</h2> The Peruvian Apple cactus is a slow growing columnar cactus that can reach heights of up to 15 meters with multiple branching arms. It is a relatively smooth cactus with sparse but coarse spines that cover its deeply convoluted gray-green exterior. The fruit of the Peruvian Apple cactus is strikingly similar looking to Dragon Fruit, but lacks the leafy scale-like structure and is instead completely smooth and spherical. Its magenta-red skin will split open when ripe to reveal a white fleshy interior speckled with tiny black seeds like those of a kiwi. The fruits’ texture has been likened to shaved ice, crunchy and juicy, with a subtle tartness and a floral sweetness similar to sugarcane. Seasons/Availability Peruvian Apple cactus fruit is available in the fall and sporadically throughout the winter. Current Facts The Peruvian Apple cactus is also known as Hedge cactus, Giant Club cactus and Night Blooming Cereus. The correct botanically classification is Cereus repandus, though it is sometimes incorrectly referred to as C. peruvianus. The genus name Cereus, is Latin for ‘torch’ perhaps alluding to the brilliant white flowers that bloom at night giving the effect of a flame at the top of its stem. The fruit of the Peruvian Apple cactus may be foraged in the wild or found commercially cultivated, especially in Israel. Applications To prepare the fruit of the Peruvian Apple cactus, select firm fruits that have just barely begun to split open and lack any bruising. Peel away the outer skin or cut the fruit in half and scoop out the soft white interior. They are best enjoyed raw and may simply be eaten out of hand or prepared similarly to Dragon Fruit. Dice the flesh and add to salads, smoothies, fruit salsas or desserts. Ethnic/Cultural Info The Peruvian Apple cactus is fast becoming an important cash crop in Israel where water shortages are an increasing problem for the farming industry. The groves of cacti are now replacing old orchards that once required large amounts of water. The fruits are able to grow year-round and are even exported to Europe where they are known as Koubo fruit. Geography/History Despite the name, Peruvian Apple cactus are actually native to Brazil, Uruguay, and Argentina. They are a hardy cactus that thrives in hot arid climates but can withstand temperatures down to 20 degrees F. In areas where summers are excessively hot and dry, some irrigation may be necessary especially to induce healthy fruit production. WIKIPEDIA: Cereus repandus (syn. Cereus peruvianus), the Peruvian apple cactus, is a large, erect, thorny columnar cactus found in South America as well as the nearby ABC Islands of the Dutch Caribbean. It is also known as giant club cactus, hedge cactus, cadushi, (in Wayuunaiki) and kayush. With an often tree-like appearance, the Peruvian Apple Cactus' cylindrical gray-green to blue stems can reach 10 metres (33 ft) in height and 10–20 cm in diameter. The nocturnal flowers remain open for only one night. The fruits, known locally as "pitaya" , Olala (only in some places of Bolivia) or Peruvian Apple, are thornless and vary in skin colour from violet-red to yellow. The edible flesh is white and contains small, edible, crunchy seeds. The flesh sweetens as the fruit opens out fully. Cereus repandus is an unresearched, under-utilized cactus, grown mostly as an ornamental plant. As noted above, it has some local culinary importance. The Wayuu from the La Guajira Peninsula of Colombia and Venezuela also use the inner cane-like wood of the plant in wattle and daub construction. </body> </html>

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Scarlet Firethorn Seeds...

1,50 € (SKU: T 19)

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T 19 Y

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Sugar beet seeds Authority...

1,75 € (SKU: P 8)

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Насіння Фінікова пальма...

2,75 € (SKU: PS 5)

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<h2 id="short_description_content">Насіння Фінікова пальма канарська (Phoenix canariensis)</h2> <h2>Ціна за упаковку з 10, 50 насінин.</h2> Фінікова пальма канарська або фінік канарський (лат. Phoenix canariensis, ісп. palmera canaria)  — вид дерев з роду фінікова пальма родини пальмові). Є ендеміком Канарських островів і також їх природним символом (разом з канаркою). <h2>Опис</h2> Фінік канарський — велике дерево з прямим стовбуром висотою 10-20 м (іноді зростає до 40 м). Листя перисті, 4-6 м в довжину, з 80-100 листівками на кожній стороні центрального рахісу. Плоди овальної форми жовто-помаранчевого кольору, кістянка має 2 см у довжину і 1 см у діаметрі і містить одну велику насінину. Росте дерево повільно, розмножують його виключно насінням. М'якоть плодів їстівна, але занадто тонка, щоб її було варто їсти. На Канарських островах сік цієї фінікової пальми використовується, щоб зробити пальмовий сироп. <h2>Розповсюдження</h2> Фінікова пальма канарська дуже широко розповсюджена людиною як декоративна рослина у помірно теплих регіонах світу, особливо в районах із Середземноморським кліматом. Але і в деяких районах з помірним океанічним кліматом, таких як Ірландія і Нормандські острови її також можна вирощувати, необхідно лише щоб температура повітря ніколи не опускалася нижче −10 або −12° C протягом тривалого періоду, якщо холодний період довший, ніж зазвичай, то потребує захисту. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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Насіння Wheel Cactus...

1,65 € (SKU: CT 7)

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Juniper Berry Seeds (Juniperus communis) 1.65 - 2

Насіння Ялівець звичайний...

1,95 € (SKU: MHS 77)

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<h2>Насіння Ялівець звичайний (Juniperus communis)</h2> <h2>Ціна за упаковку 20+ насіння (10 плодів).</h2> Яліве́ць звича́йний, яловець звичайний (Juniperus communis L.) — хвойна рослина роду ялівець родини кипарисових. <h2>Назва</h2> Українська назва «ялівець», «яловець» походить від праслов. (j)alovьcь < jalovъ («яловий, безплідний»). Ймовірно, первісно ця назва вживалася щодо чоловічих особин ялівцю, які не дають плодів — пор. н.-луж. jałowjeńc («чоловіча рослина ялівця»). Окрім того, припускають, що назва могла бути дана за його зелені, незрілі на вигляд плоди, або ж через те, що він росте на неплодючих («ялових») землях[2]. Ще одна версія пов'язує назву з народним повір'ям, що корова після поїдання цієї рослини залишається на цей рік безплідною, яловою. Місцеві назви  — яловець, ялинець, ялувець, ядлівець, єлівець, верес, божевельник, боровиця, джанєпіна, джарап, джарапин, дженяпіна, можевел, можжевельник. <h2>Опис рослини</h2> Вічнозелений кущ або невелике деревце (4–6 м заввишки) з прямим стовбуром і конусоподібною або яйцеподібною кроною; кора сірувато-бура. Молоді пагони червонувато-бурі, на них кільчасто розміщені по три колючі кілюваті хвоїнки (8–20 мм завдовжки). Зверху хвоїнки білуваті з восковим нальотом, знизу блискучі, зелені, при основі зчленовані. Зберігаються на гілках протягом чотирьох років. Дводомна, рідше однодомна рослина. Чоловічі органи спороношення мають вигляд жовтих колосків, які несуть щитоподібні луски з трьома-сімома пиляками. Жіночі органи спороношення подібні до зелених бруньок. Вони складаються з кількох насінних лусок і трьох насінних зачатків. Після запліднення луски жіночої шишечки зростаються й утворюють соковиту зелену шишкоягоду округлої форми (7–9 мм в діаметрі). Це не ягоди, а шишечки з м'ясистими лусочками, які зрослись.[4] Через рік шишкоягоди стають чорними з восковим нальотом або без нього. Насінини довгасті з твердою оболонкою. Шишкоягоди дуже люблять дрозди. <h2>Поширення</h2> Рослина зустрічається в помірному кліматі Північної півкулі (Європа, Азія, Північна Америка), росте також в Північній Африці й тропічних районах Азії (Непал, Пакистан). Це найбільш поширений вид хвойних порід у світі, циркумполярний розподіл якого сягає від 70 ° пн. ш. на Алясці, Скандинавії та Сибіру до 28 ° пн. ш. у Гімалаях. Ялівець звичайний росте в підліску хвойних, рідше мішаних лісів. Тіньовитривала, морозостійка рослина. Запилюється у квітні — травні, шишкоягоди достигають у вересні. Росте в Карпатах (нижній гірський лісовий пояс), на Поліссі, а також в Криму. Райони заготівель — Львівська, Івано-Франківська, Волинська області. Запаси сировини значні. <h2>Практичне використання</h2> Лікарська, харчова, ефіроолійна, фітонцидна, деревинна, смолоносна, декоративна і фітомеліоративна рослина. <h3>Медицина</h3> У фармакології використовують шишкоягоди ялівцю як сечогінний засіб при хворобах сечових і статевих шляхів, а також як відхаркувальний і дезинфекційний засіб. Є вказівки про лікування ефірними оліями шишко-«ягід» ялівцю хвороб шкіри, у тому числі й злоякісного походження. У народній медицині корені вживають при туберкульозі легень, бронхітах, нирковокам'яній хворобі. Шишкоягоди застосовують при хворобах печінки, жіночих хворобах, ревматизмі, відвар гілок — при діатезі. Сік із шишок п'ють як сечогінний і регулюючий травлення засіб, при набряках. У гомеопатії використовують есенції зі свіжих шишок. Всі частини рослини виділяють фітонциди. <h3>Харчова промисловість</h3> <div class="boilerplate seealso noprint">Див. також: Ялівець (пряність)</div> Шишки ялівцю мають високу ароматичність, містять різноманітні смакові речовини і широко застосовуються для технічної переробки. Шишечки-«ягоди» дуже ароматичні, солодкі, але мають смолистий смак.[4] Висушені шишкоягоди ялівцю використовують в кулінарії, як пряність. Ціняться вони при виробництві алкогольних напоїв, вин (наприклад, англійського джину), кондитерських виробів. У них містяться до 0,3 % цукрів (за іншими даними у зрілих шишечках ялівцю міститься до 42 відсотків цукру, тобто стільки ж, скільки у винограді[4]), пектинові й дубильні речовини (1,6 %), протеїн (3,5 %), яблучна, оцтова і мурашина кислоти, смоли, віск, ароматичні сполуки. Хвоя ялівцю — цінний накопичувач вітамінів, у ній містяться каротин, вітамін С (246 мг%). З шишкоягід, хвої та гілок ялівцю одержують ефірну олію. Ефірна олія із хвої використовується для виготовлення імерсійної олії та освіжаючих есенцій. <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Juniperus_communis_cones.jpg/200px-Juniperus_communis_cones.jpg" decoding="async" width="200" height="118" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Juniperus_communis_cones.jpg/300px-Juniperus_communis_cones.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Juniperus_communis_cones.jpg/400px-Juniperus_communis_cones.jpg 2x" data-file-width="882" data-file-height="519"> <div class="thumbcaption"> <div class="magnify"></div> Листя і «ягоди»</div> </div> </div> Для отримання сиропу шишечки ялівцю розминають, не дроблячи насіння, що містять гіркоту. Кілограм розчавлених «ягід» кладуть у каструлю з трьома літрами води, нагрітої до 40° градусів, і розмішують хвилин п'ятнадцять. Потім ягоди виймають, віджимаючи сік. Поклавши в нього другу і третю порцію свіжих ягід, одержують сік, який містить до 20 відсотків цукру.[4] Для отримання сиропу, що містить до 60 відсотків цукру, сік випарюють при нагріванні до 70 градусів.[4] Випарювати рекомендується в «водяній бані» (тобто в каструлі, опущеній в іншу каструлю з водою, що нагрівається). Ялівцевий цукор (фруктоза) в півтора раза солодший бурякового. Сироп може йти на виготовлення желе, киселю, пряників, з ним також можна пити чай і каву. З ялівцевими гілками парять бочки, щоб надати їм приємний бальзамічний запах і відбити інші, менш приємні. З кори й шишок ялівцю отримують фарбу, зеленувато-жовту і захисного кольору (хакі). <h3>Деревообробна промисловість</h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Juniperus_communis_wood_tangent_section_2_beentree.jpg/200px-Juniperus_communis_wood_tangent_section_2_beentree.jpg" decoding="async" width="200" height="150" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Juniperus_communis_wood_tangent_section_2_beentree.jpg/300px-Juniperus_communis_wood_tangent_section_2_beentree.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Juniperus_communis_wood_tangent_section_2_beentree.jpg/400px-Juniperus_communis_wood_tangent_section_2_beentree.jpg 2x" data-file-width="724" data-file-height="542"> <div class="thumbcaption"> <div class="magnify"></div> Деревина ялівця</div> </div> </div> Яловець має тверду щільну деревину з красивим малюнком, червонувато-жовтим ядром і характерним ароматом. Стійка проти загнивання та ураження шкідниками. Використовується для дрібних столярних і токарних виробів, придатна для олівцевої палички. Особливо ціниться як сировина для олівцевої палички інший вид — ялівець віргінський. У стовбурах і старих гілках ялівцю утворюється смола, яка виступає з тріщин у вигляді крапель або грудочок. Смолу використовують для виробництва сандараку, який є сировиною для одержання високоякісного лаку. Ароматну деревину й гілки ялівцю застосовують для дезінфекції тари, приміщень, хвою і шишки — для ароматичних ванн, деревину, хвою та ягоди — для копчення рибних і м'ясних продуктів. Ялівець звичайний добре піддається (шляхом обрізування) формуванню крони, має декоративні форми; пірамідальну, плакучу, кулясту. Рекомендується для створення невеликих груп, поодиноких насаджень і живоплотів. Особливо декоративний інший вид — ялівець козацький. Він придатний для групових і особливо суцільних насаджень на схилах, у парках і лісопарках, для оформлення кам'яних гірок. Ялівець звичайний широко використовується у полезахисному лісорозведенні як ґрунтополіпшуюча та протиерозійна порода. Ялівець належить до цінних та рідкісних порід дерев, тому вивезення лісо- та пиломатеріалів з нього за межі митної території України заборонено. <h2>Збирання, переробка та зберігання</h2> Шишкоягоди заготовляють восени, розстилаючи під кущами брезент і струшуючи їх. Потім зібрані шишкоягоди сортують на решетах, відділяючи від хвої та інших домішок. Завдяки смолистим і ароматичним сполукам шишкоягоди тривалий час можуть зберігатись у свіжому вигляді при температурі близько 0°. Сушать шишкоягоди під залізним дахом на горищах, розстилаючи їх тонким шаром. При сушінні на сонці, в печах або сушарках вони втрачають цілющі властивості. Висушену сировину пакують у мішки вагою по 40–50 кг, зберігають близько трьох років у сухих, добре провітрюваних приміщеннях. Ялівець звичайний потребує ощадливого використання й охорони.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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Rose Bay - Rose Laurel...

1,95 € (SKU: T 62)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Rose Bay - Rose Laurel Seeds (Nerium oleander)</h2> <h2>Price for Package of 10 seeds.</h2> Undoubtedly a candidate for most poisonous plant in the garden but also a contender for most beautiful. This species is considered to be native to Spain, the Balearic Islands and Morocco east through Mediterranean coastal countries to the Arabian Peninsula, Ethiopia, Niger, Afghanistan, Iran and Iraq to India and central China. It occurs as a non-native in parts of Africa, the Azores, Japan, Indonesia, Australia, New Zealand, the United States, central and eastern Mexico, Central and South America. This species is very widely cultivated as an ornamental. All parts of the plant are poisonous and so it is not grazed or eaten. Steam from boiled leaves is inhaled to relieve sinusitis, pounded leaves are applied to the skin to relieve itching, ulcers and tumours (Jongbloed 2003); the leaves are used as an insecticide. Nerium Believed to come from the Greek ‘nerion’ which is, itself, believed to be based on ‘neros’, ‘wet’ or ‘fresh’. oleander Possibly a combination of the Latin ‘olea’, ‘olive’ and ‘rodandrum’, ‘rhododendron’ meaning the plant looks somewhat similar to a cross between these two. Common Names and Synonyms oleander, rose bay, common oleander, rose laurel <h2>WIKIPEDIA:</h2> Nerium oleander /ˈnɪəriəm ˈoʊliː.ændər/[3] is an evergreen shrub or small tree in the dogbane family Apocynaceae, toxic in all its parts. It is the only species currently classified in the genus Nerium. It is most commonly known as oleander, from its superficial resemblance to the unrelated olive Olea.[Note 1] It is so widely cultivated that no precise region of origin has been identified, though southwest Asia has been suggested. The ancient city of Volubilis in Morocco may have taken its name from the Berber name oualilt for the flower.[4] Oleander is one of the most poisonous commonly grown garden plants. Description Oleander grows to 2–6 m (6.6–19.7 ft) tall, with erect stems that splay outward as they mature; first-year stems have a glaucous bloom, while mature stems have a grayish bark. The leaves are in pairs or whorls of three, thick and leathery, dark-green, narrow lanceolate, 5–21 cm (2.0–8.3 in) long and 1–3.5 cm (0.39–1.38 in) broad, and with an entire margin. The flowers grow in clusters at the end of each branch; they are white, pink to red,[Note 2] 2.5–5 cm (0.98–1.97 in) diameter, with a deeply 5-lobed fringed corolla round the central corolla tube. They are often, but not always, sweet-scented.[Note 3] The fruit is a long narrow capsule 5–23 cm (2.0–9.1 in) long, which splits open at maturity to release numerous downy seeds. Habitat and range N. oleander is either native or naturalized to a broad area from Mauritania, Morocco, and Portugal eastward through the Mediterranean region and the Sahara (where it is only found sporadically), to the Arabian peninsula, southern Asia, and as far East as Yunnan in southern parts of China.[5][6][7][8] It typically occurs around dry stream beds. Nerium oleander is planted in many subtropical and tropical areas of the world. On the East Coast of the US, it grows as far north as Virginia Beach, Virginia, while in California and Texas it is naturalized as a median strip planting.[citation needed] Because of its durability, Oleander was planted prolifically on Galveston Island in Texas after the disastrous Hurricane of 1900. They are so prolific that Galveston is known as the 'Oleander City'; an annual Oleander festival is hosted every spring.[9] Oleander can be grown successfully outdoors in southern England, particularly in London and mild coastal regions of Dorset and Cornwall. Ecology Some invertebrates are known to be unaffected by oleander toxins, and feed on the plants. Caterpillars of the polka-dot wasp moth (Syntomeida epilais) feed specifically on oleanders and survive by eating only the pulp surrounding the leaf-veins, avoiding the fibers. Larvae of the common crow butterfly (Euploea core) also feed on oleanders, and they retain or modify toxins, making them unpalatable to would-be predators such as birds, but not to other invertebrates such as spiders and wasps. The flowers require insect visits to set seed, and seem to be pollinated through a deception mechanism. The showy corolla acts as a potent advertisement to attract pollinators from a distance, but the flowers are nectarless and offer no reward to their visitors. They therefore receive very few visits, as typical of many rewardless flower species.[11][12] Fears of honey contamination with toxic oleander nectar are therefore unsubstantiated. Ornamental gardening Oleander is a vigorous grower in warm subtropical regions, where it is extensively used as an ornamental plant in parks, along roadsides, and as a windbreak. It will tolerate occasional light frost down to −10 °C (14 °F).,[8] though the leaves may be damaged. The toxicity of Oleander renders it deer-resistant. The plant is tolerant of poor soils, salt spray, and sustained drought, although it will flower and grow more vigorously with regular water. Nerium Oleander also responds well to heavy pruning, which should be done in the autumn or early spring to keep plants from becoming unruly. In cold-winter climates Oleander can be grown in greenhouses and conservatories, or as potted indoor plants that can be kept outside in the summer. Oleander flowers are showy, profuse, and often fragrant, which makes them very attractive in many contexts. Over 400 cultivars have been named, with several additional flower colors not found in wild plants having been selected, including red, pink, yellow, and salmon; white and a variety of pinks are the most common. Double flowered cultivars like 'Mrs Isadore Dyer' or 'Mont Blanc' are enjoyed for their large, rose-like blooms and strong fragrance. Many dwarf cultivars have also been developed, which grow only to about 10' at maturity. In most Mediterranean climates they can be expected to bloom from April through October, with their heaviest bloom usually in May or June. Toxicity Oleander has historically been considered a poisonous plant because some of its compounds may exhibit toxicity, especially to animals, when consumed in large amounts. Among these compounds are oleandrin and oleandrigenin, known as cardiac glycosides, which are known to have a narrow therapeutic index and can be toxic when ingested. Toxicity studies of animals administered oleander extract concluded that rodents and birds were observed to be relatively insensitive to oleander cardiac glycosides.[16] Other mammals, however, such as dogs and humans, are relatively sensitive to the effects of cardiac glycosides and the clinical manifestations of "glycoside intoxication". However, despite the common "poisonous" designation of this plant, very few toxic events in humans have been reported. According to the Toxic Exposure Surveillance System, in 2002, 847 human exposures to oleander were reported to poison centers in the United States.[19] Despite this exposure level, from 1985 through 2005, only three deaths were reported. One cited death was apparently due to the ingestion of oleander leaves by a diabetic man.[20] His blood indicated a total blood concentration of cardiac glycosides of about 20 μg/l, which is well above the reported fatal level. Another study reported on the death of a woman who self-administered "an undefined oleander extract" both orally and rectally and her oleandrin tissue levels were 10 to 39 μg/g, which were in the high range of reported levels at autopsy.[21] And finally, one study reported the death of a woman who ingested oleander 'tea'.[22] Few other details were provided. In contrast to consumption of these undefined oleander-derived materials, no toxicity or deaths were reported from topical administration or contact with N. oleander or specific products derived from them. In reviewing oleander toxicity, Lanford and Boor[23] concluded that, except for children who might be at greater risk, "the human mortality associated with oleander ingestion is generally very low, even in cases of moderate intentional consumption (suicide attempts)". Toxicity studies conducted in dogs and rodents administered oleander extracts by intramuscular injection indicated that, on an equivalent weight basis, doses of an oleander extract with glycosides 10 times those likely to be administered therapeutically to humans are still safe and without any "severe toxicity observed". In South Indian states such as Tamil Nadu and in Sri Lanka the seeds of related plant with similar local name (Kaneru(S) කණේරු) Cascabela thevetia produce a poisonous plum with big seeds. As these seeds contain cardenolides, swallowing them is one of the preferred methods for suicides in villages. Effects of poisoning Ingestion of this plant can affect the gastrointestinal system, the heart, and the central nervous system. The gastrointestinal effects can consist of nausea and vomiting, excess salivation, abdominal pain, diarrhea that may contain blood, and especially in horses, colic.[7] Cardiac reactions consist of irregular heart rate, sometimes characterized by a racing heart at first that then slows to below normal further along in the reaction. Extremities may become pale and cold due to poor or irregular circulation. The effect on the central nervous system may show itself in symptoms such as drowsiness, tremors or shaking of the muscles, seizures, collapse, and even coma that can lead to death. Oleander sap can cause skin irritations, severe eye inflammation and irritation, and allergic reactions characterized by dermatitis. Treatment Poisoning and reactions to oleander plants are evident quickly, requiring immediate medical care in suspected or known poisonings of both humans and animals.[25] Induced vomiting and gastric lavage are protective measures to reduce absorption of the toxic compounds. Charcoal may also be administered to help absorb any remaining toxins.[7] Further medical attention may be required depending on the severity of the poisoning and symptoms. Temporary cardiac pacing will be required in many cases (usually for a few days) until the toxin is excreted. Digoxin immune fab is the best way to cure an oleander poisoning if inducing vomiting has no or minimal success, although it is usually used only for life-threatening conditions due to side effects. Drying of plant materials does not eliminate the toxins. It is also hazardous for animals such as sheep, horses, cattle, and other grazing animals, with as little as 100 g being enough to kill an adult horse.[26] Plant clippings are especially dangerous to horses, as they are sweet. In July 2009, several horses were poisoned in this manner from the leaves of the plant.[27] Symptoms of a poisoned horse include severe diarrhea and abnormal heartbeat. There is a wide range of toxins and secondary compounds within oleander, and care should be taken around this plant due to its toxic nature. Different names for oleander are used around the world in different locations, so, when encountering a plant with this appearance, regardless of the name used for it, one should exercise great care and caution to avoid ingestion of any part of the plant, including its sap and dried leaves or twigs. The dried or fresh branches should not be used for spearing food, for preparing a cooking fire, or as a food skewer. Many of the oleander relatives, such as the desert rose (Adenium obesum) found in East Africa, have similar leaves and flowers and are equally toxic. Folklore The alleged toxicity of the plant makes it the center of an urban legend documented on several continents and over more than a century. Often told as a true and local event, typically an entire family, or in other tellings a group of scouts, succumbs after consuming hot dogs or other food roasted over a campfire using oleander sticks. Garden history In his book Enquiries into Plants of circa 300 BC, Theophrastus described (among plants that affect the mind) a shrub he called onotheras, which modern editors render oleander; "the root of onotheras [oleander] administered in wine", he alleges, "makes the temper gentler and more cheerful". The plant has a leaf like that of the almond, but smaller, and the flower is red like a rose. The plant itself (which loves hilly country) forms a large bush; the root is red and large, and, if this is dried, it gives off a fragrance like wine. In another mention, of "wild bay" (Daphne agria), Theophrastus appears to intend the same shrub. Oleander was a very popular ornamental shrub in Roman peristyle gardens; it is one of the flora most frequently depicted on murals in Pompeii and elsewhere in Italy. These murals include the famous garden scene from the House of Livia at Prima Porta outside Rome, and those from the House of the Wedding of Alexander and the Marine Venus in Pompeii. Willa Cather, in her book The Song of the Lark, mentions oleander in this passage: This morning Thea saw to her delight that the two oleander trees, one white and one red, had been brought up from their winter quarters in the cellar. There is hardly a German family in the most arid parts of Utah, New Mexico, Arizona, but has its oleander trees. However loutish the American-born sons of the family may be, there was never one who refused to give his muscle to the back-breaking task of getting those tubbed trees down into the cellar in the fall and up into the sunlight in the spring. They may strive to avert the day, but they grapple with the tub at last. Oleander is the official flower of the city of Hiroshima, having been the first to bloom following the atomic bombing of the city in 1945. It is the provincial flower of Sindh province. </body> </html>

T 62 P

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Strawberry Tree Seeds (Arbutus Unedo) 1.75 - 1

Насіння Суничник...

1,65 € (SKU: V 42)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Насіння Суничник великоплодий (Arbutus unedo)</h2> <h2>Ціна за упаковку з 10 насінин.</h2> Суничник великоплодий, або сірий (Arbutus unedo) — вічнозелене дерево роду суничник родини вересових. Дерево до 10-12 м заввишки, зі стовбуром до 30 см в діаметрі, з зморшкуватою бурою корою. Листки довгасто-еліптичні, до вершини і до основи загострені, 4,5-10 см завдовжки і 1,8-3,4 см завширшки, острозубчасті, шкірясті, зверху глянсуваті, темно-зелені, голі, знизу світліші. Черешки 0,4-1,5 см завдовжки, з залозками. Суцвіття волотисті, похилі, близько 5 см завдовжки, з голими осями. Квітки в пазухах лускатих оцвітин на квітконіжках 2-3 мм завдовжки. Чашечка блюдцеподібна, з п'ятьма заокругленими, коротко війчастим чашолистками. Віночок яйцевидно-глечикоподібний, 0,7-1 см завдовжки, під відгоном звужений, білий або рожевий, восковидний, з короткими зубцями. Плоди кулясті, 1,5-2 см в діаметрі, оранжево-червоні, густо сосочковидно-горбкуваті. Цвітіння в жовтні-грудні, плодоношення в листопаді-грудні. Пізньої осені дерево виглядає дуже гарно з зеленим листям, білими квітами та дозрілими червоними плодами попереднього врожаю. <h2>Поширення</h2> Природний ареал суничника великоплідного поширюється на Середземноморський регіон — від Португалії на заході до Сирії на сході. Найпівнічніша популяція збереглася на південному заході Ірландії. В Україні у дикій природі не зустрічається. Культивується в Криму. У Нікітському ботанічному саду вирощується з 1814 року. Найстаршому дереву з нині існуючих близько 170 років. Також суничник великоплодий можна бачити у парку Воронцовського палацу в Алупці. У більш північних районах суничник великоплодий — популярна кімнатна культура. Діжки з невеликими деревцями влітку виносять в сад або на балкон, а на Різдво ласують плодами. Існує також гібрид суничника великоплодого з суничником дрібноплодим — суничник гібридний (Arbutus andrachnoides). Єдине в Україні гібридне дерево росте у Нікітському ботанічному саду. <h2>Використання</h2> Ягоди суничника великоплодого можна вживати у їжу. Крім того їх використовують для приготування варення, вина, міцних алкогольних напоїв, зокрема популярного португальського напою «Медроньо» (Medronho). Також суничник є добрим медоносом. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 1-2 months in moist soil at 2-5 ° C in a refrigerator </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round> Autumn / Winter preferred </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Cover lightly with substrate </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> until it germinates </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

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Dwarf Pomegranate Seeds...

2,15 € (SKU: V 117 D)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dwarf Pomegranate Seeds (Punica granatum Nana)</h2> <h3>Price for Package of 20 seeds.</h3> The Dwarf Pomegranate is one of the best compact, ornamental shrubs for courtyards and small gardens. It produces breathtaking orange/red trumpet-shaped flowers, followed by small 5cm (2in) orange/red fruit. It is a dense, deciduous shrub with leaves that are dark with beautiful hues of bronze in late autumn. Its compact size makes it suitable to containers. In areas with very cold winters it can be brought indoors. Although native to the Mediterranean and Asia, they are cold hardy down to approx -10°C (12°F) and will bear miniature fruits if grown in areas with year-round temperatures that rarely fall below -4°C (40°F). Grown in full sun, they will bloom when they are about 25cm (12in) tall Where the dwarf fruits do ripen, they are no less edible than full-sized pomegranates from large shrubs or small trees. But being so small, with such thick rind & mostly seeds, the dwarf variety is realistically only an ornamental. This is, as it were, a scale model of Pomegranate and as such, makes an ideal plant for pot culture. It is now often offered as a house plant and makes a good miniature shrub for the rockery. It is also tolerant of the maritime climate and drought conditions. During winter the naked branches emulate the appearance of large deciduous trees, but bonsai-sized. It is not only small in stature, but even the flowers & fruits are dwarfed. It is one of the most popular of all dwarf trees for bonsai hobbyists. It is perfect for beginners as it stays naturally small, but even old-timers like this dwarf for the long-lasting scaled-down flowers & fruits that are easily gotten from potted specimens. It works well with many different styles for bonsai but the one most commonly used is the “informal upright”. <h2>Sowing: </h2> Sow at any time of year Surface sow the seeds at a depth of 12mm (½in) using well draining soil or compost mix. Do not cover the seed as they need light to germinate. Place in a warm position in bright light and only lightly moist. Use a propagator if possible so that the temperature fluctuates between 20°C (68°F) at night 30°C (68°F) during the day. Seeds usually germinate in 3 to 4 weeks at 20 to 22°C (68 to 70°F) Keep the pomegranate slightly damp at all times. Place in a position of good light, but where it is sheltered from frost and not exposed to drying winds. Don't plant the pot in a shallow container. It likes water and flowers well when it is slightly root-bound, so choose a pot that is a bit deeper than usual. Cultivation: It is not necessary to prune 'nana' for it to remain compactly leafed; but if it turns out to be a little bigger than wanted, it will not mind being trimmed in order to restrict size. They are very amenable to pruning and can even be sheered square and used for little hedges. It is best to prune in spring. The Dwarf Pomegranate does not require fertiliser, but a little bit of slow-release once a year, in spring, is beneficial. In warmer environments where it fruits heavily, the once-a-year light fertilizing will still be sufficient. It should be repotted every two years and can be very easily propagated and group plantings quickly created from quite thick branches taken from a parent plant. Other Uses: Florists greatly favour the Dwarf Pomegranate tree because of its ease in drying for use in wreaths and as Christmas tree ornaments. Dwarf Pomegranate fruit is delicious for making jelly and jams. Ripe fruit sounds metallic when tapped. Overripe fruit will crack open. The leaves can be steeped in vinegar to make an ink, and the flowers and fruit rind make a high-tannin dye. Birds, bats, and squirrels love the fruit. Origin: Punica granatum, commonly known as the Pomegranate, is native to Iran. It has been cultivated in the Caucasus since ancient times, and today is widely cultivated throughout Iran, Azerbajjan, Armenia, Afghanistan, India, Iraq, Israel, Jordan, Chine, Saudi Arabia and Egypt. It is also cultivated in the region of Southern Europe and tropical Africa. It was introduced into Latin America and California by Spanish settlers in 1769. The plant has been mentioned in many ancient texts, notably the Homeric Hymns, which celebrate individual Gods. It also is mentioned in the Book of Exodus in the Bible and is valued by many cultures for it’s beauty and uniqueness. It is believed the the Pomegranate was the Forbidden Fruit in the Garden of Eden. Nomenclature: Stearn's Dictionary of Plant Names says: "The Latin name contracted from punicum malum, Carthaginian apple, in turn derived from Poenus, meaning 'a Carthaginian,' or Phoinikes, meaning 'Phoenicians,' " This is the generic name of the pomegranate, Punicum granatum. The species granatum is derived from the Latin meaning ‘many seeded’. </body> </html>

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