Black Mustard Seeds (Brassica Nigra) 1.45 - 1

Насіння Гірчиця чорна...

Ціна 1,45 € (SKU: MHS 132)
,
5/ 5
<h2 class=""><strong>Насіння Гірчиця чорна (Brassica Nigra)</strong></h2> <h2><span style="color: #ff0000;"><strong>Ціна за упаковку 180 (1г) насіння.</strong></span></h2> <p style="color: #202122; font-size: 14px;">Рослина досягає висоти 1&nbsp;м, знизу злегка опушена. Жовті<span>&nbsp;</span>квітки<span>&nbsp;</span>зібрані в пухку китицю. Довгий стручок містить кулясте темно-коричневе<span>&nbsp;</span>насіння.<span>&nbsp;</span>Листя<span>&nbsp;</span>на стеблі розташовані по черзі; нижні&nbsp;— черешкові, ліровидні-лопатеві; середні&nbsp;— З пальчатим краєм; верхні&nbsp;— лінійні і здебільшого цілісно-крайні. Цвіте в червні&nbsp;— липні.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id=".D0.9F.D0.BE.D1.88.D0.B8.D1.80.D0.B5.D0.BD.D0.BD.D1.8F"></span><span class="mw-headline" id="Поширення">Поширення</span></h2> <p style="color: #202122; font-size: 14px;">Поширена гірчиця чорна у середній та південній смугах помірного поясу, частіше у долинах річок. Як бур'ян трапляється на городах, садах, полях, інколи на пустищах і біля житла. В<span>&nbsp;</span>Україні<span>&nbsp;</span>найчастіше росте (у природних умовах&nbsp;— по всій території, крім<span>&nbsp;</span>Карпат<span>&nbsp;</span>та<span>&nbsp;</span>Криму). У деяких місцях введена в культуру.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id=".D0.97.D0.B0.D1.81.D1.82.D0.BE.D1.81.D1.83.D0.B2.D0.B0.D0.BD.D0.BD.D1.8F_.D0.B2_.D0.BD.D0.B0.D1.80.D0.BE.D0.B4.D0.BD.D1.96.D0.B9_.D0.BC.D0.B5.D0.B4.D0.B8.D1.86.D0.B8.D0.BD.D1.96"></span><span class="mw-headline" id="Застосування_в_народній_медицині">Застосування в народній медицині</span></h2> <p style="color: #202122; font-size: 14px;">Популярність гірчиці в народній медицині дуже велика. На першому місці стоять<span>&nbsp;</span>гірчичники&nbsp;— від<span>&nbsp;</span>ревматизму, ішіасу та<span>&nbsp;</span>подагри. Гірчичний спирт використовують для втирання при м'язових болях, розтягненнях зв'язок, вивихах і, природно, при ревматизмі. Також досить популярні гірчичні компреси при катарах бронхів. Для дітей їх роблять трохи м'якшими, додавши в гірчичну кашку близько 20&nbsp;% свинячого жиру.</p> <p style="color: #202122; font-size: 14px;">Вживання як приправи. Дослідження показали, що гірчиця відноситься до найбільш відновлювальних прянощів. Вона чудово сприяє травленню, допомагає засвоювати жирну їжу, а дуже швидко переробляється і далі в кишечнику остаточно перетравлюється. У літніх людей гірчиця, стимулюючи травлення, суттєво покращує обмін речовин. Гірчиця оздоровлює. Харчову гірчицю виготовляють за різними рецептами (м'яка, солодка, гостра, пекуча) з гірчичного насіння, яке для утворення гірчично-масляного алліла повинні піддатися ферментативному розщепленню.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 132 (1g)
Black Mustard Seeds (Brassica Nigra) 1.45 - 1

Сорт з Японії
Burdock – Takinogawa Seeds Japanese Variety

Burdock – Takinogawa Seeds...

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

Насіння Гірчиця салатна,...

Ціна 1,35 € (SKU: MHS 131)
,
5/ 5
<h2><strong>Насіння Гірчиця салатна, гірчиця сарепська (Brassica juncea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Ціна за упаковку 180 (1г), 900 (5г) насіння.</strong></span></h2> <p style="color: #202122; font-size: 14px;"><b>Гірчиця салатна</b>, або<span>&nbsp;</span><b>гірчиця сарепська</b><span>&nbsp;</span>(<i>Brassica juncea</i>, syn. Sinapis juncea L.)&nbsp;— однорічна салатна рослина<span>&nbsp;</span>родини<span>&nbsp;</span>капустяних. Гірчиця салатна скороспіла холодостійка рослина. В умовах довгого дня в спекотну погоду у рослин рано з'являються квіткові стебла, листя стає грубими. Росте на легких супіщаних і суглинних ґрунтах.</p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Хімічний_склад">Хімічний склад</span></h2> <p>Її листя містять до 4 мг%<span>&nbsp;</span>каротину, до 80мг%<span>&nbsp;</span>аскорбінової кислоти, до 2&nbsp;—<span>&nbsp;</span>рутина, до 0,8&nbsp;— вітаміну В<sub>1</sub>, 0,17&nbsp;— вітаміну В<sub>2</sub>, 0,7 мг% вітаміну РР<sup id="cite_ref-Советы_по_ведению_приусадебного_хозяйства_/_Ф.Я._Попович,_Б.К._Гапоненко,_Н.М._Коваль_и_др.;_Под_ред._Ф.Я.Поповича._—_Киев_:_Урожай,_1985.—_с.664,_ил._1-0" class="reference">[1]</sup>. З мінеральних елементів найбільше накопичується заліза, кальцію і магнію.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id=".D0.97.D0.B0.D1.81.D1.82.D0.BE.D1.81.D1.83.D0.B2.D0.B0.D0.BD.D0.BD.D1.8F"></span><span class="mw-headline" id="Застосування">Застосування</span></h2> <p>Листя використовують в свіжому вигляді для салатів як гарнір до різних м'ясних і рибних страв, як<span>&nbsp;</span>шпинат<span>&nbsp;</span>у вареному вигляді. Молоді соковиті стебла<span>&nbsp;</span>солять<span>&nbsp;</span>і консервують. З проростків гірчиці готують салат або гостру приправу для бутербродів.</p> <p>Насіння служить промисловою сировиною для виробництва<span>&nbsp;</span>гірчичної олії<span>&nbsp;</span>та<span>&nbsp;</span>гірчичників.<br>Гірчичники&nbsp;— шматки паперу стандартного розміру (8 x 12,5 см) з нанесеним (за допомогою каучукового клею) шаром гірчичного порошку. Гірчичники є типовим відволікаючим засобом при запальних процесах і ревматизмі.</p> <h2 style="color: #000000; font-size: 1.5em;"><span id=".D0.92.D0.B8.D1.80.D0.BE.D1.89.D1.83.D0.B2.D0.B0.D0.BD.D0.BD.D1.8F"></span><span class="mw-headline" id="Вирощування">Вирощування</span></h2> <p>Вирощують гірчицю салатну як самостійну культуру або як ущільнювач у відкритому і захищеному ґрунті з міжряддям 45 і 25&nbsp;см. На 1 м² потрібно 6 г насіння<sup id="cite_ref-Советы_по_ведению_приусадебного_хозяйства_/_Ф.Я._Попович,_Б.К._Гапоненко,_Н.М._Коваль_и_др.;_Под_ред._Ф.Я.Поповича._—_Киев_:_Урожай,_1985.—_с.664,_ил._1-1" class="reference">[1]</sup>. Через 85-30 днів після посіву рослини досягають збиральної стиглості<sup id="cite_ref-Советы_по_ведению_приусадебного_хозяйства_/_Ф.Я._Попович,_Б.К._Гапоненко,_Н.М._Коваль_и_др.;_Под_ред._Ф.Я.Поповича._—_Киев_:_Урожай,_1985.—_с.664,_ил._1-2" class="reference">[1]</sup>. Листя прибирають вибірково. Повторюючи посів через кожні 10&nbsp;— 15 днів, можна мати зелень цілий рік.</p> <p>Добре вдається в зимовий час в захищеному ґрунті або в ящиках на підвіконні. Висіяне насіння проростає на 3-й день, а через 18-20 днів уже можна прибирати ніжні листи<sup id="cite_ref-Советы_по_ведению_приусадебного_хозяйства_/_Ф.Я._Попович,_Б.К._Гапоненко,_Н.М._Коваль_и_др.;_Под_ред._Ф.Я.Поповича._—_Киев_:_Урожай,_1985.—_с.664,_ил._1-3" class="reference">[1]</sup>.</p> <p>Щоб отримати насіння, рослини не забирають на продовольчі цілі. Вони утворюють генеративні пагони, цвітуть і дають насіння. До збирання приступають у період воскової стиглості. Урожайність насіння становить 200 г з 1 м²<sup id="cite_ref-Советы_по_ведению_приусадебного_хозяйства_/_Ф.Я._Попович,_Б.К._Гапоненко,_Н.М._Коваль_и_др.;_Под_ред._Ф.Я.Поповича._—_Киев_:_Урожай,_1985.—_с.664,_ил._1-4" class="reference">[1]</sup>.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 - 1,5 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 131 (1g)
Chinese Mustard Seeds

Гігантська рослина (з гігантськими плодами)
FLORENCE Fennel Seeds large bulbs 1.85 - 3

FLORENCE Fennel Seeds...

Ціна 1,85 € (SKU: VE 231)
,
5/ 5
<h2><strong>FLORENCE Fennel Seeds large bulbs</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 250 (1g) seeds.</strong></span><span><strong><span style="color: #ff0000;"><br></span></strong></span></h2> <p>Mid to late season fennel, well-known as a premium selection for its very large oval bulbs, average weight about 600 g, with thick, flavorsome sticks.</p> <p>Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.</p> <p>It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.</p> <p>Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.</p> <p><strong>Etymology and names</strong></p> <p>The word "fennel" developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay". The Latin word for the plant was ferula, which is now used as the genus name of a related plant.</p> <p><strong>Vernacular names</strong></p> <p>Fennel is known as सौंफ़ (Saunf) in Hindi. It is called பெருஞ்சீரகம் (perunjeeragam) in Tamil and പെരുംജീരകം (perumjeeragam) in Malayalam.</p> <p><strong>Cultural references</strong></p> <p>As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.</p> <p>In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, Ferula communis, that the Bacchanalian wands of the god Dionysus and his followers were said to have come.</p> <p>The Greek name for fennel is a marathon (μάραθον) or marathos (μάραθος),[3] and the place of the famous battle of Marathon and the subsequent sports event Marathon (Μαραθών), literally means a plain with fennels.</p> <p><strong>Appearance</strong></p> <p>Fennel, Foeniculum vulgare, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.</p> <p><strong>Cultivation and uses</strong></p> <p>Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.</p> <p>The Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin,[7] and has a mild anise-like flavor, but is more aromatic and sweeter. Florence fennel plants are smaller than the wild type.[citation needed] Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabelled as "anise".</p> <p>Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant.</p> <p>Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada and in much of Asia and Australia. It propagates well by seed and is considered an invasive species and a weed in Australia and the United States.[11] In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.</p> <p>Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries.</p> <p><strong>Culinary uses</strong></p> <p>Sugar-coated and un-coated fennel seeds are used in India and Pakistan in mukhwas, an after-meal snack and breath freshener.</p> <p>The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel "pollen" [12]) are the most potent form of fennel, but also the most expensive.[13] Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[6] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. They are used for garnishes and to add flavor to salads. They are also added to sauces and served with pudding. The leaves used in soups and fish sauce and sometimes eaten raw as a salad.</p> <p>Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. The seeds are used in cookery and sweet desserts.</p> <p>Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking.[15] It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron[16] and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener. Fennel leaves are used as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. In Syria and Lebanon, it is used to make a special kind of egg omelette (along with onions, and flour) called ijjeh.</p> <p>Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.</p> <p>In Spain the stems of the fennel plant are used in the preparation of pickled eggplants, "berenjenas de Almagro".</p> <p><strong>Medicinal uses</strong></p> <p>Fennel (Foeniculum vulgare) essential oil in clear glass vial</p> <p>Fennel contains anethole, which can explain some of its medical effects: It, or its polymers, act as phytoestrogens.</p> <p>The essence of fennel can be used as a safe and effective herbal drug for primary dysmenorrhea, but could have lower potency than mefenamic acid at the current study level.</p> <p><strong>Intestinal tract</strong></p> <p>Fennel is widely employed as a carminative, both in humans and in veterinary medicine (e.g., dogs), to treat flatulence by encouraging the expulsion of intestinal gas. Anethole is responsible for the carminative action.</p> <p>Mrs. Eencher Herbal states:</p> <p>&nbsp; &nbsp;&nbsp;On account of its carminative properties, fennel is chiefly used medicinally with purgatives to allay their side effects, and for this purpose forms one of the ingredients of the well-known compound licorice powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'gripe water' used to correct the flatulence of infants. The volatile oil of fennel has these properties in concentration. Commercial preparations of fennel [1] are widely available as an alternative treatment for baby colic.</p> <p>&nbsp;&nbsp;&nbsp; Fennel tea, also employed as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds.</p> <p>Fennel can be made into a syrup to treat babies with colic (formerly thought to be due to digestive upset), but long-term ingestion of fennel preparations by babies is a known cause of thelarche.</p> <p><strong>Eyes</strong></p> <p>In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.[21] Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have potential use in the treatment of glaucoma.</p> <p><strong>Blood and urine</strong></p> <p>Fennel may be an effective diuretic and a potential drug for the treatment of hypertension.</p> <p><strong>Breastmilk</strong></p> <p>There are historical anecdotes that fennel is a galactagogue,[25] improving the milk supply of a breastfeeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote the growth of breast tissue. However, normal lactation does not involve growth of breast tissue. A single case report of fennel tea ingested by a breastfeeding mother resulted in neurotoxicity for the newborn child.</p> <p><strong>Other uses</strong></p> <p>Syrup prepared from fennel juice was formerly given for chronic coughs. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables.</p> <p><strong>Parts Used:</strong>&nbsp;&nbsp;Seeds, leaves, roots, oil - the whole plant</p> <p><strong>Constituents:</strong>&nbsp;&nbsp;the essential oil is made up predominantly of anethole (50 to 80%), limonene, fenchone, and estragole. the seeds also contain fiber and complex carbohydrates.</p> <p>Fennel also acts as an excellent digestive aid to relieve abdominal cramps, gas and bloating. The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes. If you expect to eat a vegetable that you have trouble digesting, like cabbage, try adding fennel seeds to your recipe.</p> <p>Fennel seeds (as well as anise) contain creosol and alpha-pinene, chemicals that help to loosen congestion and make coughs more productive. Fennel also calms the dry, hacking cough of bronchitis.</p> <p>The Greek name for fennel was marathon was derived from "maraino", to grow thin, reflecting the widely held belief that fennel affected weight loss, a belief that was echoed by William Coles, in "Nature's Paradise"</p> <p>both the seeds, leaves, and root of Garden Fennel are much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank.</p> <p>Fennel's ancient reputation as a weight loss aid still holds up today. Drinking a cup of fennel seed tea 15 minutes before eating a heavy meal seems to take the edge off your appetite. Fennel also tunes up digestion, helping to turn food into energy instead of fat.</p> <p>Women who are going through menopause or are experiencing menstrual problems may benefit from the estrogenic properties of fennel. It has a balancing effect on the female reproductive system and increases the flow of body energy. Extracts of fennel have estrogenic properties that may benefit women going through the hormonal imbalances caused by menopause.</p> <p>&nbsp;</p> <p><span><strong>Sow fennel seed directly into the ground in spring when the ground is warm and thin plants to 12-18 inches. Plants can also be propagated by division in spring. Fennel prefers moist but well-drained soil with a pH between 4.8 and 8.2.</strong></span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 231 (1g)
FLORENCE Fennel Seeds large bulbs 1.85 - 3

Гігантська рослина (з гігантськими плодами)
Giant Onion Seeds - Globemaster (Allium Giganteum)  - 4

Giant Onion Seeds -...

Ціна 1,95 € (SKU: MHS 31)
,
5/ 5
<h2><strong>Giant Onion Seeds - Globemaster (Allium Giganteum)</strong></h2> <h2><span style="color:#ff0000;"><strong> Price for Package of 10 seeds.</strong></span></h2> <p>These flowers are absolutely huge! They measure a whopping 6 - 8" wide! This variety of Allium makes an excellent dried flower. They are also a favorite of bees.</p> <p><strong>Wikipedia:</strong></p> <p>Allium giganteum, also known as Giant Onion, is a perennial bulbous plant of the onion genus, used as a flowering garden plant, and growing to 2 metres. It is the tallest ornamental Allium in common cultivation. In early to midsummer, small globes of intense purple flower heads (umbels) appear, followed by attractive seed heads. A popular cultivar, 'Globemaster', is shorter (80 centimetres (31 in)) but produces much bigger, deep violet, flower heads (15–20 centimetres (5.9–7.9 in)). Both varieties have been granted the Royal Horticultural Society's Award of Garden Merit.</p> <p>NAME: Giant Allium ‘Globemaster’</p> <p>SCIENTIFIC NAME: Allium Giganteum</p> <p>COLOR: Purple 6 - 8” round flower heads</p> <p>PLANT SEEDS: Outdoors after frost / Indoors weeks before last frost</p> <p>BLOOM TIME: Late Spring - Mid Summer</p> <p>HARDINESS ZONE: 4 - 9</p> <p>PLANT HEIGHT: 36 - 48”</p> <p>PLANT SPACING: 12 - 15”</p> <p>LIGHT REQUIREMENTS: Sun</p> <p>SOIL &amp; WATER PREFERENCES: Average</p> <p><strong>Propagation:</strong></p> <p>Always use sterilized planting soil.</p> <p>Moisten planting media, place the fine seeds on the soil and cover them lightly.</p> <p>Stratify the seeds by placing the pot in a plastic bag at approx. 5°C.</p> <p>After 3-4 weeks place the pot to germination temperature, approx. 15°C.</p> <p>Within 1-? months the seeds will germinate, germination can be very slow.</p>
MHS 31
Giant Onion Seeds - Globemaster (Allium Giganteum)  - 4

Лікарська або пряна рослина
Jiaogulan Seeds Herb - Plant of immortality

Jiaogulan Seeds (Gynostemma...

Ціна 1,85 € (SKU: MHS 40)
,
5/ 5
<h2>Jiaogulan Seeds Herb - Plant of immortality (Gynostemma pentaphyllum)</h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Gynostemma pentaphyllum, also called Jiaogulan is indigenous to the southern reaches of China, northern Vietnam, southern Korea, and Japan.</p> <p>Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects purported to increase longevity.</p> <p>Pharmacological research has indicated a number of therapeutic qualities of Jiaogulan, such as lowering cholesterol and high blood pressure, strengthening immunity, and inhibiting cancer growth.</p> <p>Additionally, Jiaogulan contains THREE TIMES MORE effective compounds similar to those found in Panax ginseng which is known as one of the healthiest and most expensive plants on earth. So don't waste your money for expensive, and often even chemically treated herbs. Better buy some seeds and grow your own medicinal herbs, 100% organically!</p> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span>Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span>preswollen 1 day in water</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span>0,5-1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span>20 - 25° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span>1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span><strong>&nbsp;</strong></span></p> </td> <td valign="top"> <p><br><span><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena.</em></span></p> <p><span><em>&nbsp;</em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 40 (5 S)
Jiaogulan Seeds Herb - Plant of immortality
600 Seeds salad rocket, roquette, rucola, rugula 2.5 - 1

600 Seeds salad rocket,...

Ціна 2,15 € (SKU: MHS 120)
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Seeds salad rocket, roquette, rucola, rugula, colewort</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 600 seeds (1g).</strong></span></h2> <p>Eruca sativa (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant, commonly known as salad rocket,[1] roquette, rucola, rugula, colewort, and, in the United States, arugula. It is sometimes conflated with Diplotaxis tenuifolia, the perennial wall rocket, another plant of the Brassicaceae family, which in the past was used in the same manner. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon and Turkey in the east.[2][3] The Latin adjective sativa in the plant's binomial is derived from satum, the supine of the verb sero,[4] meaning "to sow", indicating that the seeds of the plant were sown in gardens. Eruca sativa differs from E. vesicaria in having early deciduous sepals.[5] Some botanists consider it a subspecies of Eruca vesicaria: E. vesicaria subsp. sativa.[5] Still others do not differentiate between the two.[6]</p> <p> </p> <p>Other common names include garden rocket,[5] or more simply rocket (British, Australian, Canadian, South African and New Zealand English),[3] and eruca.[3] The English common name, rocket, derives from the French roquette, a diminutive of the Latin word eruca, which designated an unspecified plant in the Brassicaceae family (probably a type of cabbage).[7] Arugula, the common name now widespread in the United States, entered American English from non-standard (dialect) Italian. (The standard Italian word is rucola, a diminutive of the Latin "eruca"). The Oxford English Dictionary dates the first appearance of "arugula" in American English to a 1960 New York Times article by food editor and prolific cookbook writer, Craig Claiborne,</p> <p>Eruca sativa grows 20–100 centimetres (8–39 in) in height. The leaves are deeply pinnately lobed with four to ten small lateral lobes and a large terminal lobe. The flowers are 2–4 cm (0.8–1.6 in) in diameter, arranged in a corymb in typical Brassicaceae fashion; with creamy white petals veined with purple, and with yellow stamens; the sepals are shed soon after the flower opens. The fruit is a siliqua (pod) 12–35 millimetres (0.5–1.4 in) long with an apical beak, and containing several seeds (which are edible). The species has a chromosome number of 2n = 22.</p> <p><strong>Ecology</strong></p> <p>Eruca sativa typically grows on dry, disturbed ground and is also used as a food by the larvae of some moth species, including the Garden Carpet moth. Eruca sativa roots are also susceptible to nematode infestation.</p> <p><strong>Cultivation and history</strong></p> <p>A pungent, leafy green vegetable resembling a longer-leaved and open lettuce, rocket is rich in vitamin C and potassium.[11] In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.</p> <p>Grown as an edible herb in the Mediterranean area since Roman times, it was mentioned by various classical authors as an aphrodisiac,[12][13] most famously in a poem long ascribed to Virgil, Moretum, which contains the line: "et veneris revocans eruca morantuem" ("the rocket excites the sexual desire of drowsy people").[14] Some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries.[15] It was listed, however, in a decree by Charlemagne of 802 as one of the pot herbs suitable for growing in gardens.[16] Gillian Reilly, author of the Oxford Companion to Italian Food, states that because of its reputation as a sexual stimulant, it was "prudently mixed with lettuce, which was the opposite" (i.e., calming or even soporific). Reilly continues that "nowadays rocket is enjoyed innocently in mixed salads, to which it adds a pleasing pungency".</p> <p>Rocket was traditionally collected in the wild or grown in home gardens along with such herbs as parsley and basil. It is now grown commercially from the Veneto to Iowa to Brazil, and is available for purchase in supermarkets and farmers' markets throughout the world. It is also naturalised as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America.[3][1] In India, the mature seeds are known as Gargeer.</p> <p>Growing rocket in mild frost conditions stymies the growth of the plant, as well as turning the green leaves red.</p> <p><strong>Uses</strong></p> <p>Rocket has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats in northern Italy and in western Slovenia (especially in the Slovenian Istria). In Italy, raw rocket is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. It is also used cooked in Puglia, in Southern Italy, to make the pasta dish cavatiéddi, "in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino",[20] as well as in "many unpretentious recipes in which it is added, chopped, to sauces and cooked dishes" or in a sauce (made by frying it in olive oil and garlic) used a condiment for cold meats and fish.[20] In the Slovenian Littoral, it is often combined with boiled potatoes,[21] used in a soup,[22] or served with the cheese burek, especially in the town of Koper.</p> <p>A sweet, peppery digestive alcohol called rucolino is made from rocket on the island of Ischia in the Gulf of Naples. This liqueur is a local specialty enjoyed in small quantities following a meal in the same way as a limoncello or grappa.</p> <p>In Brazil, where its use is widespread, rocket is eaten raw in salads. A popular combination is rocket mixed with mozzarella cheese (normally made out of buffalo milk) and sun-dried tomatoes.</p> <p>In Egypt the plant is commonly eaten raw as a side dish with many meals, with ful medames for breakfast, and regularly accompanies local seafood dishes.</p> <p>In West Asia and Northern India, Eruca seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil.[23] The seed cake is also used as animal feed.</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 120 (1g)
600 Seeds salad rocket, roquette, rucola, rugula 2.5 - 1
Watercress Seed - Medicinal plant

Watercress Seeds...

Ціна 2,45 € (SKU: MHS 54)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Watercress Seed - Medicinal plant (Nasturtium officinale)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>Watercress, with the botanical name Nasturtium officinale, is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is currently a member of the family Brassicaceae, botanically related to garden cress, mustard, radish and wasabi-all noteworthy for their piquant flavor.</p> <p>The hollow stems of watercress are floating, and the leaves are pinnately compound. Small, white and green flowers are produced in clusters.</p> <p><strong>Taxonomy</strong></p> <p>Nasturtium nasturtium-aquaticum (nomenclaturally invalid) and Sisymbrium nasturtium-aquaticum L. are synonyms of N. officinale. Watercress is also listed in some sources as belonging to the genus Rorippa, although molecular evidence shows the aquatic species with hollow stems are more closely related to Cardamine than Rorippa. Despite the Latin name, watercress is not particularly closely related to the flowers popularly known as nasturtiums (Tropaeolum majus); T. majus belongs to the family Tropaeolaceae, a sister taxon to the Brassicaceae within the order Brassicales.</p> <p><strong>Cultivation</strong></p> <p>Cultivation of watercress is practical on both a large-scale and a garden-scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline. It is frequently produced around the headwaters of chalk streams. In many local markets, the demand for hydroponically grown watercress exceeds supply, partly because cress leaves are unsuitable for distribution in dried form, and can only be stored fresh for a short period.</p> <p>Watercress can be sold in supermarkets in sealed plastic bags, containing a little moisture and lightly pressurised to prevent crushing of contents. This has allowed national availability with a once-purchased storage life of one to two days in chilled/refrigerated storage.</p> <p>Also sold as sprouts, the edible shoots are harvested days after germination. If unharvested, watercress can grow to a height of 50–120 centimetres (1.6–3.9 ft). Like many plants in this family, the foliage of watercress becomes bitter when the plants begin producing flowers.</p> <p><strong>Distribution</strong></p> <p>In some regions, watercress is regarded as a weed, in other regions as an aquatic vegetable or herb. Watercress has been grown in many locations around the world.</p> <p>In the United Kingdom, watercress was first commercially cultivated in 1808 by the horticulturist William Bradbery, along the River Ebbsfleet in Kent. Watercress is now grown in a number of counties of the United Kingdom, most notably Hertfordshire, Hampshire, Wiltshire and Dorset. The town of Alresford, near Winchester, holds a Watercress Festival that brings in more than 15,000 visitors every year, and a preserved steam railway line has been named after the local crop. In recent years,[when?] watercress has become more widely available in the UK, at least in the southeast; it is stocked pre-packed in some supermarkets, as well as fresh by the bunch at farmers' markets and greengrocers.</p> <p>In the United States in the 1940s, Huntsville, Alabama, was locally known as the "watercress capital of the world" with Alresford in the U.K. is considered to be that nation's watercress capital.</p> <p><strong>Health benefits</strong></p> <p>Watercress contains significant amounts of iron, calcium, iodine, manganese, and folic acid, in addition to vitamins A, B6, C, and K. Because it is relatively rich in vitamin C, watercress was suggested (among other plants) by English military surgeon John Woodall (1570–1643) as a remedy for scurvy. Watercress is also a significant source of omega-3 fatty acids primarily in the form of 16:3n-3(Hexadecatrienoic acid) at 45 mg/100g.</p> <p>Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid.[6] It also appears to have antiangiogenic cancer-suppressing properties; it is widely believed to help defend against lung cancer. The content of phenethyl isothiocyanate (PEITC) in watercress inhibits HIF, which can inhibit angiogenesis.</p> <p><strong>Side effects</strong></p> <p>Watercress crops grown in the presence of manure can be a haven for parasites such as the liver fluke Fasciola hepatica.[11] Watercress is a known inhibitor of the cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications such as chlorzoxazone.</p> </body> </html>
MHS 54 (100 S)
Watercress Seed - Medicinal plant
BALA, COUNTRY MALLOW Seeds 1.95 - 2

Bala, Country Mallow Seeds...

Ціна 1,95 € (SKU: MHS 48)
,
5/ 5
<h2><strong>Bala, Country Mallow Seeds (Sida cordifolia)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><strong>Wikipedia</strong>: Sida cordifolia (bala, country mallow, heart-leaf sida or flannel weed) is a perennial subshrub of the mallow family Malvaceae native to India. It has naturalized throughout the world and is considered an invasive weed in Africa, Australia, the southern United States, Hawaiian Islands, New Guinea, and French Polynesia. The specific name, cordifolia, refers to the heart-shaped leaf.</p> <p>S. cordifolia is an erect perennial that reaches 50 to 200 cm (20 to 79 in) tall, with the entire plant covered with soft white felt-like hair that is responsible for one of its common names, "flannel weed". The stems are yellow-green, hairy, long, and slender. The yellow-green leaves are oblong-ovate, covered with hairs, and 3.5 to 7.5 cm (1.4 to 3.0 in) long by 2.5 to 6 cm (0.98 to 2.36 in) wide. The flowers are dark yellow, sometimes with a darker orange center, with a hairy 5-lobed calyx and 5-lobed corolla.</p> <p>As a weed, it invades cultivated and overgrazed fields, competing with more desired species and contaminating hay.</p> <p><strong>Medicinal use</strong></p> <p>S. cordifolia is used in Ayurvedic medicine (Sanskrit:-BALA).</p> <p>Known as "malva branca", it is a plant used in Brazilian folk medicine for the treatment of inflammation of the oral mucosa, blenorrhea, asthmatic bronchitis and nasal congestion, stomatitis, of asthma and nasal congestion[8] and in many parts of Africa for various ailments, particularly for respiratory problems. It has been investigated as an anti-inflammatory, for preventing cell proliferation, and for encouraging liver re-growth. Due to its ephedrine content, it possesses psychostimulant properties, affecting the central nervous system and also the heart.</p> <p><strong>Phytochemistry</strong></p> <p>The following alkaloids were reported from S. cordifolia growing in India:[18] β-phenethylamine, ephedrine, pseudo-ephedrine, S-(+)-Nb-methyltryptophan methyl ester, hypaphorine, vasicinone, vasicinol, choline, and betaine.</p> <div>No tannin or glycosides have been identified from the plant. The roots and stems contain the alkaloid ephedrine, normally observed in the different varieties of the gymnosperm genus Ephedra. Recent analyses have revealed that ephedrine and pseudoephedrine constitute the major alkaloids from the aerial parts of the plant, which also show traces of sitosterol and palmitic, stearic and hexacosanoic acids. The flavones: 5,7-dihydroxy-3-isoprenyl flavone (1) and 5-hydroxy-3-isoprenyl flavone (2), β-sitosterol and stigmasterol have been isolated from the plant.[19] The analgesic alkaloid (5′-Hydroxymethyl-1′-(1,2,3,9-tetrahydro-pyrrolo [2,1-b] quinazolin-1-yl)-heptan-1-one) has also been found.[20] Sterculic, malvalic and coronaric acids have been isolated from the seed oil, along with other fatty acids (Chem. Ind. 1985. 483).</div> <p>Woody subshrub, perennial in the drylands of India, grown in temperate climates as an annual or overwintered indoors in pots.  Native to the main topics on earth.   This yellow-flowered, pubescent, and many-branched plant contains ephedrine.  Use with caution. Seeds employed in Ayurvedic practice as a cardiac stimulant.  The plant prefers full sun, a warm exposure, and fast-draining soil.  Scarify seed vigorously by rubbing on medium grit sandpaper and sow in fast-draining soil in warm conditions and water moderately.  Germination in 10 to 30 days, spotty germination that demonstrates ongoing germination for weeks.  Space plants 2 feet apart, or individuate into larger pots.  Excellent in potted culture, where it makes a spreading bush with glossy stems, soft leaves and bright yellow flowers giving way to the seed laden pods.  Grows to 2 feet tall. </p> <table border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Soak in water for about 24 hrs</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Just lightly cover with substrate</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">min. 23 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><strong><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em></em></strong></span></p> <p><span style="color:#008000;"><strong><em>All Rights Reserved.</em></strong></span></p> </td> </tr></tbody></table>
MHS 48
BALA, COUNTRY MALLOW Seeds 1.95 - 2
Basil Seeds MIX 4 different varieties 2 - 6

Basil Seeds MIX 4 different...

Ціна 1,85 € (SKU: MHS 44)
,
5/ 5
<h2><strong>Basil Seeds MIX 4 different varieties</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p><strong>1.African Blue Basil:</strong> (Ocimum kilimandscharicum × basilicum 'Dark Opal'): African blue basil (Ocimum kilimandscharicum × basilicum 'Dark Opal') is native to Kenya, Tanzania, Uganda, Sudan, and Ethiopia.</p> <p>It is one of a few types of basil that is perennial. It is a sterile hybrid of two other breeds of basil, unable to produce seeds of its own, and is propagated by cuttings.</p> <p>Ocimum kilimandscharicum has a strong camphor scent, inherited from Ocimum kilimandscharicum (camphor basil), its East African parent. The concentration of camphor is 22% (compared with 61% for O. kilimandscharicum). The concentration of the other major aroma compounds, linalool (55%), and 1,8-cineole (15%) is comparable to many basil cultivars.</p> <p>It has similarities to both Thai and sweet basil, yet has a flavor all its own. Its long, pink flowers also make a striking garnish. Although not yet widely known as a useful culinary herb, it shows potential for wider popularity. When added to a dish, it can taste like more than one herb has been used.</p> <p>The leaves of African blue basil start out purple when young, only growing green as the given leaf grows to its full size, and even then retaining purple veins. Based on other purple basils, the color is from anthocyanins, especially cyanidin-3-(di-p-coumarylglucoside)-5-glucoside, but also other cyanidin-based and peonidin-based compounds.</p> <p>It blooms profusely like an annual, but being sterile can never go to seed. It is also taller than many basil cultivars. These blooms are very good at attracting bees and other pollinators.</p> <p><strong>2.</strong></p> <p><strong>Greek Bush Basil</strong>: Greek Basil is an improved variety of 'Bush'. It has a tight compact growing habit and forms a perfectly spherical bush appearing as though having been pruned.</p> <p>The plant is composed of a countless number of tiny, brilliant green, piquant leaves, each less than 1cm (¼ in) in length.</p> <p>Greek basil is subtler, sweeter than its Italian counterpart. Aromatic, lightly fresh and pleasantly spicy, the taste is somewhat like anise or cloves.</p> <p>It is wonderful not only for Italian dishes but also great in other recipes. Both the leaves and their essential oils are used as flavouring agents.</p> <p>This shape and scent make the plant suitable for growing in virtually any horticultural department:- kitchen or herb garden, beds, borders and path edging not forgetting window boxes and patios!</p> <p><strong>3.</strong></p> <p><strong>Italian Basil</strong>: Basils are loaded with volatile oils, responsible for the heady aroma and strong flavor so essential to cooking. The composition of oils varies greatly in different basil types, thus accounting for the wide range of scents available. Large Leaf basil is regarded as the essential variety for true Neapolitan cuisine, especially pesto.</p> <p>Pick the extra-large leaves and use fresh or dried in tomato dishes, pasta sauces, vegetables and soups. You can also use basil in the garden as a companion plant to repel aphids, mites, and tomato hornworms.</p> <p>This Genovese-type basil grows 18 to 24 inches high and 12 to 15 inches wide. The dark green, shiny leaves grow up to 3 inches long on a tall, erect plant that is slow to bolt. Small terminal racemes of pink flowers are borne in summer.</p> <table border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td> <p>Genus</p> </td> <td> <p>Ocimum</p> </td> </tr> <tr> <td> <p>Species</p> </td> <td> <p>basilicum</p> </td> </tr> <tr> <td> <p>Variety</p> </td> <td> <p>Italian</p> </td> </tr> <tr> <td> <p>Bloom Start to End</p> </td> <td> <p>Early Summer - Late Summer</p> </td> </tr> <tr> <td> <p>Habit</p> </td> <td> <p>Upright</p> </td> </tr> <tr> <td> <p>PlantHeight</p> </td> <td> <p>18 in - 24 in</p> </td> </tr> <tr> <td> <p>PlantWidth</p> </td> <td> <p>12 in - 15 in</p> </td> </tr> <tr> <td> <p>Additional Characteristics</p> </td> <td> <p>Edible, Flower, Herbs, Indoor Growing</p> </td> </tr> <tr> <td> <p>Bloom Color</p> </td> <td> <p>White</p> </td> </tr> <tr> <td> <p>Foliage Color</p> </td> <td> <p>Medium Green</p> </td> </tr> <tr> <td> <p>Light Requirements</p> </td> <td> <p>Full Sun</p> </td> </tr> <tr> <td> <p>Moisture Requirements</p> </td> <td> <p>Moist,  well-drained</p> </td> </tr> <tr> <td> <p>Soil Tolerance</p> </td> <td> <p>Normal,  loamy</p> </td> </tr> <tr> <td> <p>Uses</p> </td> <td> <p>Cuisine, Ornamental, Outdoor</p> </td> </tr> </tbody> </table> <p></p> <p><strong>4.</strong></p> <p><strong>The big leaf Basil:</strong> Large plant with medium-dark green leaves up to 4" long. Compared to Genovese, the scent and taste are sweeter.</p> <p><strong>Growing Basil:</strong></p> <p>All basils are tender herbs that prefer daytime temperatures of around 25 to 30°C (77 to 86°F), they cannot withstand frost and will only thrive with night temperatures above 12°C (54°F). This tender perennial is usually grown as an annual but can be successfully grown indoors throughout the year.</p> <p>Basil can be grown indoors on a sunny windowsill or outdoors in containers or soil. It should be grown in a position that receives sunlight for around 6 to 8 hours a day. The dark varieties need a significant amount of full sun to achieve their deep and distinctive coloration. Position the plants in a sheltered spot that avoids cold winds. You can bring basil inside as a window herb if you plant the seeds during the warm weather in pots and bring inside to grow in a bright and sunny window.</p> <p><strong>Prepare the site:</strong></p> <p>If growing outdoors, Basil likes a fertile soil that has been well dug to allow good soil air circulation. Introducing well rotted organic compost or manure into the soil a month or so before sowing will help this. Before sowing ensure that the compost or soil is weed free and moist.</p> <p>If growing in pots then a general purpose compost is a suitable soil solution. Ensure that adequate drainage is allowed from the base of the pot.</p> <p><strong>Sowing:</strong></p> <p>It is vital that Basil is not exposed to the last spring frosts so if sowing outside be patient and sow in late March. Sow at any time if the plant is to be kept indoors. If sowing inside and planting outside, you can sow in late February.</p> <p>Sow the seed thinly and if growing in pots sow enough for a few plants in each pot. Cover with 6mm of compost and firm gently. Basil seeds usually germinate in 7 to 14 days at temperatures around 22°C (70°F). Once the seedlings have developed two pairs of true leaves, thin out the weakest seedlings, leaving each pots strongest.</p> <p><strong>Cultivation:</strong></p> <p>Once established, basil needs very little care. If growing indoors in pots then weeds shouldn't be a problem. If growing outdoors then you can add an organic mulch around the plants to help aid soil moisture retention and prevent weed establishment. Add a small amount of fertilizer every month or so to any pot plants. Water at the base of the plant avoiding showering the leaves and stems.</p> <p>Basil, once it flowers tends to produce a more bitter taste in the leaves. Pinching off the flowers is recommended unless you are specifically looking to harvest the seeds.</p> <p>Basil takes about 80 days to flower. In summer remove about 2/3rds of the plant leaving just enough for regeneration, this gives an abundance of basil leaves and elongates the growing period. Dry or freeze any excess leaves for later use. It is also a good time to sow another batch of seeds, this will see you through the season.</p> <p>Basil will grow all year round indoors but outdoor plants should be dug up and brought indoors before the first fall frosts if you want to extend the plants growing season.</p> <p><strong>Harvesting:</strong></p> <p>Light-harvesting of leaves may begin after plants have become established. It is best done in the early morning when the temperature is cooler, and the leaves are less likely to wilt.</p> <p>Basil is a cut and comes again crop. Harvest the topmost leaves first, taking a few leaves from a number of plants. Use scissors to snip off the leaves, the leaves are easily bruised so handle with care.</p> <p>Basil should be harvested periodically to encourage regrowth, A full harvest should be done just before plants start to flower. Cut the entire plant 10 to 15cm (4 to 6in) above the ground to promote a second growth. It is especially important to do a final harvest before the temperature drops, as the plant is not hardy.</p> <p><strong>Storing:</strong></p> <p>After harvesting, many gardeners prefer to freeze the herb, rather than dry it, because the flavor and color are better preserved. One can simply strip, clean and freeze the leaves on baking sheets before transferring them to bags.</p> <p>Alternatively, chop the leaves with olive oil and freeze in bags. You can also process the leaves with olive oil or a little water and freeze initially in ice cube trays, then transfer them to bags.</p> <p>To dry, cut the stems at soil level and bind stems of several plants together, hang the bunches up to air dry in a warm room for about a week, then remove them from the stems. Store them in a dry airtight container for up to 12 months.</p> <p><strong>Medicinal Uses:</strong></p> <p>Basil has anti-inflammatory properties that may provide relief for conditions like rheumatoid arthritis or inflammatory bowel syndrome. It is a very good source of vitamin A since it is high in beta-carotene. An excellent source of vitamin K, basil also provides significant amounts of magnesium, calcium, iron, potassium and vitamin C.</p> <p><strong>Culinary Uses:</strong></p> <p>Fresh Mediterranean basil leaf is a principal component of pesto alla Genovese (green pesto) and also appears in pesto rosso (red pesto), which includes tomatoes as well. The leaf is also used as a seasoning in tomato sauce, pizza, Insalata Caprese, salad dressing, and cooked vegetable dishes. Dried leaf is found in the mixed spice called "Italian seasoning," and sometimes is a component of bouquet garni. Thai basils, which differ from Mediterranean varieties, are used in Thai green curry and as a garnish.</p> <p>Basil is also used in desserts, including ice cream and sorbet, custard and zabaglione. The seeds are used to thicken the consistency of certain Thai foods. The essential oil is used in perfumes.</p> <p>Since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor.</p> <p><strong>Companion Planting:</strong></p> <p>When interplanted, basil is said to improve the taste of tomatoes and peppers, as well as repelling tomato hornworms and aphids. Basil is also the one herb reputed to repel mosquitoes around its growing place.</p> <p><strong>Origin:</strong></p> <p>Basil is native to India, Asia and Africa but now grows in many regions throughout the world. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian.</p> <p>There are now more than 60 distinct varieties of basil, each with a distinctive flavor, aroma, color, shape, and its own essential oil composition. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil, and cinnamon basil all have flavors that subtly reflect their name.</p> <p><strong>Nomenclature:</strong></p> <p>The genus name ‘basil’ is derived from the old Greek word basilikohn, which means 'royal,' reflecting that ancient culture's attitudes towards an herb that they held to be very noble and sacred. The tradition of reverence of basil has continued in other cultures. Many traditions about the herb's powers have to do with love and the afterlife.</p> <p>In India, basil was cherished as an icon of hospitality, while in Italy, it was a symbol of love.</p>
MHS 44 (100 S)
Basil Seeds MIX 4 different varieties 2 - 6
Bittersweet Seeds (Solanum dulcamara) 1.75 - 5

Bittersweet Seeds (Solanum...

Ціна 1,75 € (SKU: MHS 51)
,
5/ 5
<h2><strong>Bittersweet Seeds (Solanum dulcamara)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Solanaceae: semi-woody herbaceous perennial vine, which scrambles over other plants, capable of reaching a height of 4 m where suitable support is available, but more often 1–2 meters high. The leaves are 4–12 cm long, roughly arrowhead-shaped, and often lobed at the base. The pretty flowers are in loose clusters of 3–20, 1–1.5 cm across, star-shaped, with five purple petals and yellow stamens and style pointing forward. The fruit is an ovoid bright red berry about 1 cm long, soft and juicy, with the aspect and odour of a tiny tomato, some reports suggest that the red berries are edible when ripe, but poisonous when green and unripe, and other literature suggests that they are deadly poisonous either red or green, I have never be tempted to find out for myself. Native to Britain, northern Africa, Europe and Asia.</p> <p> </p> <p>Bittersweet is a poisonous plant that has a long history of use in the treatment of skin diseases, warts, tumours, felons etc., all parts of the plant are alterative, anodyne, depurative, mildly diuretic, emetic, expectorant, hepatic, mildly narcotic and purgative. it should be used with caution and only under the supervision of a qualified practitioner, this is a poisonous plant that, in excess, paralyzes the central nervous system, slows the heart and respiration, and lowers temperature, causing vertigo, delirium, convulsions and death.</p> <p> </p> <p>Sow seeds in spring, a soak in Ga3 will help, when they are large enough to handle, prick the seedlings out into individual pots and plant them out into their permanent positions in the summer. If you have sufficient seed then it can be sown outdoors in situ in the spring.</p> <p> </p> <p><strong>WARNING:</strong> There is a lot of disagreement over whether or not the leaves or fruit of this plant are poisonous. Views vary from relatively poisonous to perfectly safe to eat. The plant is cultivated as a food crop, both for its fruit and its leaves, in some parts of the world and it is probably true to say that toxicity can vary considerably according to where the plant is grown and the cultivar that is being grown. The unripe fruit contains the highest concentration of toxins.</p> <table border="1" cellspacing="0" cellpadding="0"><tbody><tr><td colspan="2" valign="top" width="100%"> <h3><span style="color:#008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Just lightly cover with substrate</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">min. 20 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><strong><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></strong></span></p> </td> </tr></tbody></table>
MHS 51 (5 S)
Bittersweet Seeds (Solanum dulcamara) 1.75 - 5

Сорт з Індії
Black Cardamom Seeds 1.95 - 1

Black Cardamom Seeds

Ціна 1,95 € (SKU: MHS 57 B)
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5/ 5
<h2 class=""><strong>Black Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 57 B
Black Cardamom Seeds 1.95 - 1
Caper Spurge or Paper Spurge Seeds 2.45 - 3

Caper Spurge Seeds...

Ціна 2,45 € (SKU: MHS 30)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Caper Spurge or Paper Spurge Seeds (Euphorbia lathyris)</strong></h2> <h2><span style="color: #ff0000;"><strong> Price for Package of 10 seeds.</strong></span></h2> <p>Euphorbia Lathyris is also commonly known as Mole Plant, Paper Spurge, Gopher Plant, Caper Spurge, or Gopher Spurge. It is an ornamental plant that grows up to 1 meter (5 ft) in height. The plant is mostly characterized as part of the Euphorbia family because of the milky white sap it emits when cut. The leaves are narrow and taper either the apex of the base thus earning them the term Lanceolate and they have milky white midveins. The flowers themselves tend to be inconspicuous and are yellow-green to green in color. An attractive plant that is native to southern Europe, South Africa, and Asia is a biennial that is classified as extremely toxic to humans and animals if ingested and it is also a skin irritant when handled improperly because of the latex it produces. It's known uses include its ability to repel moles and any other subterranean pests. The French are said to have eaten the seeds as a purgative even though they are as toxic as the plant.</p> <p>Growing information: Some seeds rely on the temperature change from winter to spring in order to break dormancy and the seeds of this plant fall into that category. In order to germinate them, the seeds need to be either planted outside during early spring at least 2-3 weeks prior to the expected heat surge or they need to be kept in a refrigerator for as long before planting.</p> <p><strong>WIKIPEDIA:</strong></p> <p>Euphorbia lathyris (Caper Spurge or Paper Spurge) is a species of spurge native to southern Europe (France, Italy, Greece, and possibly southern England), northwest Africa, and eastward through southwest Asia to western China.</p> <p>Other names occasionally used include Gopher Spurge, Gopher Plant or Mole Plant.</p> <p><strong>Growth</strong></p> <p>It is an erect biennial (occasionally annual) plant growing up to 1.5 m tall, with a glaucous blue-green stem. The leaves are arranged in decussate opposite pairs, and are lanceolate, 5–15 cm long and 1-2.5 cm broad, glaucous blue-green with a waxy texture and pale greenish-white midrib and veins. The flowers are green to yellow-green, 4 mm diameter, with no petals. The seeds are green ripening brown or grey, produced in globular clusters 13–17 mm diameter of three seeds compressed together.</p> <p><strong>Chemical characteristics</strong></p> <p>All parts of the plant, including the seeds and roots are poisonous. Handling may cause skin irritation as the plant produces latex. While poisonous to humans and most livestock, goats sometimes eat it and are immune to the toxin. However, the toxin can be passed through the goat's milk.</p> <p><strong>Habitat</strong></p> <p>Away from its native range, it is widely naturalised in many regions, where it is often considered an invasive weed. It grows in partial shade to full sun in USDA zones 5–9.</p> <p><strong>Medicinal uses</strong></p> <p>The Mole Plant is sold by some nurseries as it is believed to repel moles. It is used in folk medicine as a poison, antiseptic, and a purgative. It is used as a folk remedy for cancer, corns, and warts.</p>
MHS 30 (10 S)
Caper Spurge or Paper Spurge Seeds 2.45 - 3
Clary Sage Seeds Medicinal Plant (Salvia sclarea) 1.25 - 1

Clary Sage Seeds

Ціна 1,95 € (SKU: MHS 24)
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5/ 5
<h2><span style="text-decoration: underline;"><em><strong>Clary Sage Seeds Medicinal Plant (Salvia sclarea)</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong> Price for Package of 10 seeds.</strong></span></h3> <div>Salvia sclarea, clary, or clary sage, is a biennial or short-lived herbaceous perennial in the genus Salvia. It is native to the northern Mediterranean, along with some areas in north Africa and Central Asia. The plant has a lengthy history as a medicinal herb, and is currently grown for its essential oil.</div> <div>Description</div> <div>S. sclarea reaches 3 to 4 ft (0.91 to 1.2 m) in height, with thick square stems that are covered in hairs. The leaves are approximately 1 ft (0.30 m) long at the base, .5 ft (0.15 m) long higher on the plant. The upper leaf surface is rugose, and covered with glandular hairs. The flowers are in verticils, with 2-6 flowers in each verticil, and are held in large colorful bracts that range in color from pale mauve to lilac or white to pink with a pink mark on the edge. The lilac or pale blue corolla is approximately 1 in (2.5 cm), with the lips held wide open. The cultivar S. sclarea 'Turkestanica' bears pink stems, petiolate leaves, and white, pink-flecked blossoms on spikes to 30 inches tall (75 cm).</div> <div>History</div> <div>Descriptions of medicinal use of the plant goes back to the writings of Theophrastus (4th century BCE), Dioscorides (1st century CE), and Pliny the Elder (1st century CE).</div> <div>Uses</div> <div>Clary seeds have a mucilaginous coat, which is why some old herbals recommended placing a seed into the eye of someone with a foreign object in it so that it could adhere to the object and make it easy to remove. This practice is noted by Nicholas Culpeper in his Complete Herbal (1653), who referred to the plant as "clear-eye".[3]</div> <p>The distilled essential oil is used widely in perfumes and as a muscatel flavoring for vermouths, wines, and liqueurs.[1] It is also used in aromatherapy for relieving anxiety and fear, menstrual-related problems such as PMS and cramping, and helping with insomnia.</p> <table style="width: 500px;" border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p align="center"><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Cover lightly with substrate</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">15-20°C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">21 - 45 days</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p align="center"><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"><span style="color: #008000;"> </span></td> <td valign="top"> <p align="center"><br /><span style="color: #008000;"> <em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table>
MHS 24 (10 S)
Clary Sage Seeds Medicinal Plant (Salvia sclarea) 1.25 - 1
Common Flax Seeds (Linum...

Common Flax Seeds (Linum...

Ціна 1,35 € (SKU: VE 215)
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5/ 5
<div id="idTab1" class="rte"> <h2><strong>Common Flax Seeds (Linum usitatissimum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 120 (1g) seeds.</strong></span></h2> <p>Flax (also known as common flax or linseed), with the binomial name Linum usitatissimum, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop that is grown in cooler regions of the world. In addition to referring to the plant itself, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant, and appears to have been domesticated just once from the wild species Linum bienne, called pale flax.</p> <p><strong>Description</strong></p> <p>Several other species in the genus Linum are similar in appearance to Linum usitatissimum, cultivated flax, including some that have similar blue flowers, and others with white, yellow, or red flowers. Some of these are perennial plants, unlike L. usitatissimum, which is an annual plant.</p> <p>Cultivated flax plants grow to 1.2 m (3 ft 11 in) tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long and 3 mm broad.</p> <p>The flowers are pure pale blue, 15–25 mm diameter, with five petals. The fruit is a round, dry capsule 5–9 mm diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.</p> <p><strong>Uses</strong></p> <p>Flax is grown for its oil, used as a nutritional supplement, and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Flax fibers are used to make linen. The Latin species name usitatissimum means most useful.</p> <p>Flax fibres are taken from the stem of the plant and are two to three times as strong as those of cotton. As well, flax fibers are naturally smooth and straight. Europe and North America depended on flax for vegetable-based cloth until the nineteenth century, when cotton overtook flax as the most common plant used for making rag-based paper. Flax is grown on the Canadian Prairies for linseed oil, which is used as a drying oil in paints and varnish and in products such as linoleum and printing inks.</p> <p><strong>History</strong></p> <p>The earliest evidence of humans using wild flax as a textile comes from the present day Republic of Georgia, where spun, dyed, and knotted wild flax fibers were found in Dzudzuana Cave and dated to the Upper Paleolithic, 30,000 years ago. Flax was first domesticated in the Fertile Crescent region. There is evidence of a domesticated oil-seed flax with increased seed size by 9,000 years ago from Tell Ramad in Syria. Use of the crop steadily spread, reaching places as far as Switzerland and Germany by 5,000 years ago (3,000 BCE). In China and India domesticated flax was cultivated by at least 5,000 years ago (3,000 BCE).</p> <p>Flax was extensively cultivated in ancient Egypt, where temple walls had paintings of flowering flax and mummies were entombed in linen. Egyptian priests only wore linen, as flax was considered a symbol of purity. Phoenicians traded Egyptian linen throughout the Mediterranean, and the Romans used it for their sails. As the Roman Empire declined, so did flax production, but Charlemagne revived the crop in the 8th century CE with laws designed to publicize the hygiene of linen textiles and the health of linseed oil. Eventually, Flanders became the major center of the linen industry in the European Middle Ages. In North America, flax was introduced by the colonists and it flourished there. But by the early 20th century cheap cotton and rising farm wages had caused production of flax to become concentrated in northern Russia, which came to provide 90% of the world's output. Since then flax has lost its importance as a commercial crop, due to the easy availability of more durable fibers.</p> <p><strong>Flax seeds</strong></p> <p>Flax seeds come in two basic varieties: 1. brown; and 2. yellow or golden (also known as golden linseeds). Most types have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. Flax seeds produce a vegetable oil known as flaxseed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing, sometimes followed by solvent extraction. Solvent-processed flax seed oil has been used for many centuries as a drying oil in painting and varnishing.</p> <p>Although brown flax can be consumed as readily as yellow, and has been for thousands of years, its better-known uses are in paints, for fiber, and for cattle feed.</p> <p><strong>Culinary</strong></p> <p>One hundred grams of ground flax seed supplies about 450 calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.</p> <p>Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds with inadequate water can cause bowel obstruction. In northern India, flaxseed, called (tisi or alsi), is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt.</p> <p>Whole flax seeds are chemically stable, but ground flaxseed can go rancid at room temperature in as little as one week, although there is contrary evidence. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period; under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax and bread made with milled flax stored for four months at room temperature. Milled flax is stable to oxidation when stored for nine months at room temperature if packed immediately without exposure to air and light and for 20 months at ambient temperatures under warehouse conditions.</p> <p>Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.</p> <p><strong>Medicinal</strong></p> <p>Linum usitatissimum seeds are mentioned in the Ayurveda and have been used in the traditional Austrian medicine internally (directly soaked or as tea) and externally (as compresses or oil extracts) for treatment of disorders of the respiratory tract, eyes, infections, cold, flu, fever, rheumatism and gout.</p> <p><strong>Nutrients and clinical research</strong></p> <p>Flax seeds contain high levels of dietary fiber as well as lignans, an abundance of micronutrients and omega-3 fatty acids (table). Studies have shown that flax seeds may lower cholesterol levels, although with differing results depending on the sex of the consumer. One study found results were better for women whereas a later study found benefits only for men. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast&nbsp; and prostate cancers.</p> <p>A study done at Duke University suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content &nbsp;though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content,. Flaxseed has shown to lower the concentration of pro-inflammatory oxylipins in humans &nbsp;as well as lower blood pressure in patients with peripheral arterial disease and high blood pressure.</p> <p>Flax seeds contain 23% 18:3 Omega-3 fatty acids (mostly ALA) and 6% 18:2 Omega-6 fatty acids. Flaxseed oil contains 53% 18:3 Omega-3 fatty acids (mostly ALA) and 13% 18:2 Omega-6 fatty acids.</p> <p>One of the main components of flax is lignan, which has plant estrogen as well as antioxidants (flax contains up to 800 times more lignans than other plant foods contain).</p> <p><strong>Toxicity</strong></p> <p>Flaxseed oil has repeatedly been demonstrated to be non-toxic and is generally recognized as safe for human consumption. The cyanogenic glycoside linamarin occurs at low levels in the seed and cannot be detected in flaxseed oil. Cyanogenic glycosides are common food substances and are particularly toxic when consumed in larger quantities in staple foods like cassava. Flaxseed is not a staple food and the cyanogenic glycosides do not present a feasible risk in flaxseed product consumption.</p> <p><strong>Flax fibers</strong></p> <p>Flax fiber is extracted from the bast or skin of the stem of the flax plant. Flax fiber is soft, lustrous and flexible; bundles of fiber have the appearance of blonde hair, hence the description "flaxen". It is stronger than cotton fiber but less elastic. The best grades are used for linen fabrics such as damasks, lace and sheeting. Coarser grades are used for the manufacturing of twine and rope, and historically for canvas and webbing equipment. Flax fiber is a raw material used in the high-quality paper industry for the use of printed banknotes and rolling paper for cigarettes and tea bags. Flax mills for spinning flaxen yarn were invented by John Kendrew and Thomas Porthouse of Darlington in 1787. New methods of processing flax and the rising price of cotton have led to renewed interest in the use of flax as an industrial fiber.</p> <p><strong>Cultivation</strong></p> <p>The soils most suitable for flax, besides the alluvial kind, are deep loams, and containing a large proportion of organic matter. Flax is often found growing just above the waterline in cranberry bogs. Heavy clays are unsuitable, as are soils of a gravelly or dry sandy nature. Farming flax requires few fertilizers or pesticides. Within eight weeks of sowing, the plant will reach 10–15 cm in height and will grow several centimeters per day under its optimal growth conditions, reaching 70–80 cm within fifteen days.</p> <p><strong><em>Harvesting</em></strong></p> <p><strong>Maturation</strong></p> <p>Flax is harvested for fiber production after approximately 100 days, or a month after the plant flowers and two weeks after the seed capsules form. The base of the plant will begin to turn yellow. If the plant is still green, the seed will not be useful, and the fiber will be underdeveloped. The fiber degrades once the plant is brown.</p> <p><strong>Methods</strong></p> <p>There are two ways to harvest flax, one involving mechanized equipment (combines), and a second method, more manual and targeted towards maximizing the fiber length.</p> <p><strong>Mechanical</strong></p> <p>The mature plant is cut with mowing equipment, similar to hay harvesting, and raked into windrows. When dried sufficiently, a combine then harvests the seeds similar to wheat or oat harvesting. The amount of weeds in the straw affects its marketability, and this coupled with market prices determined whether the farmer chose to harvest the flax straw. If the flax was not harvested, it was typically burned, since the straw stalk is quite tough and decomposes slowly (i.e., not in a single season), and still being somewhat in a windrow from the harvesting process, the straw would often clog up tillage and planting equipment. It was common, in the flax growing regions of western Minnesota, to see the harvested flax straw (square) bale stacks start appearing every July, the size of some stacks being estimated at 10-15 yards wide by 50 or more yards long, and as tall as a two-story house</p> <p><strong>Manual</strong></p> <p>The mature plant is pulled up with the roots (not cut), so as to maximize the fiber length. After this, the flax is allowed to dry, the seeds are removed, and is then retted. Dependent upon climatic conditions, characteristics of the sown flax and fields, the flax remains on the ground between two weeks and two months for retting. As a result of alternating rain and the sun, an enzymatic action degrades the pectins which bind fibers to the straw. The farmers turn over the straw during retting to evenly rett the stalks. When the straw is retted and sufficiently dry, it is rolled up. It will then be stored by farmers before scutching to extract fibers.</p> <p>Flax grown for seed is allowed to mature until the seed capsules are yellow and just starting to split; it is then harvested by combine harvester and dried to extract the seed.</p> <p><strong>Threshing flax</strong></p> <p>Threshing is the process of removing the seeds from the rest of the plant. As noted above in the Mechanical section, the threshing could be done in the field by a machine, or in another process, a description of which follows:</p> <p>The process is divided into two parts: the first part is intended for the farmer, or flax-grower, to bring the flax into a fit state for general or common purposes. This is performed by three machines: one for threshing out the seed, one for breaking and separating the straw (stem) from the fiber, and one for further separating the broken straw and matter from the fiber. In some cases the farmers thrash out the seed in their own mill and therefore, in such cases, the first machine will be unnecessary.</p> <p>The second part of the process is intended for the manufacturer to bring the flax into a state for the very finest purposes, such as lace, cambric, damask, and very fine linen. This second part is performed by the refining machine only.</p> <p>The threshing process would be conducted as follows:</p> <p>&nbsp;&nbsp;&nbsp; Take the flax in small bundles, as it comes from the field or stack, and holding it in the left hand, put the seed end between the threshing machine and the bed or block against which the machine is to strike; then take the handle of the machine in the right hand, and move the machine backward and forward, to strike on the flax, until the seed is all threshed out.</p> <p>&nbsp;&nbsp;&nbsp; Take the flax in small handfuls in the left hand, spread it flat between the third and little finger, with the seed end downwards, and the root-end above, as near the hand as possible.</p> <p>&nbsp;&nbsp;&nbsp; Put the handful between the beater of the breaking machine, and beat it gently till the three or four inches, which have been under the operation of the machine, appear to be soft.</p> <p>&nbsp;&nbsp;&nbsp; Remove the flax a little higher in the hand, so as to let the soft part of the flax rest upon the little finger, and continue to beat it till all is soft, and the wood is separated from the fiber, keeping the left hand close to the block and the flax as flat upon the block as possible.</p> <p>&nbsp;&nbsp;&nbsp; The other end of the flax is then to be turned, and the end which has been beaten is to be wrapped round the little finger, the root end flat, and beaten in the machine till the wood is separated, exactly in the same way as the other end was beaten.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 215 (1g)
Common Flax Seeds (Linum usitatissimum)