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Northern Highbush Blueberry Seeds (Vaccinium Corymbosum)

Blue huckleberry Seeds...

1.85 € SKU: V 194

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Blue huckleberry Seeds (Vaccinium Corymbosum)</h2> <h2>Price for Package of 50 (0,015g) seeds. </h2> Other common names include blue huckleberry, tall huckleberry, swamp huckleberry, high blueberry, and swamp blueberry. Vaccinium corymbosum, the northern highbush blueberry, is a North American species of blueberry which has become a food crop of significant economic importance. It is native to eastern Canada and the eastern and southern United States, from Ontario east to Nova Scotia and south as far as Florida and eastern Texas. It is also naturalized in other places: Europe, Japan, New Zealand, the Pacific Northwest of North America, etc. Vaccinium corymbosum is a deciduous shrub growing to 6–12 feet (1.8–3.7 m) tall and wide. It is often found in dense thickets. The dark glossy green leaves are elliptical and up to 5 centimeters (2.0 in) long. In autumn, the leaves turn to a brilliant red, orange, yellow, and/or purple. The flowers are long bell- or urn-shaped white to very light pink, 0.33 inches (8.4 mm) long. The fruit is a 0.25–0.5 inches (6.4–12.7 mm) diameter blue-black berry. This plant is found in wooded or open areas with moist acidic soils. The species is tetraploid and does not self-pollinate.[9] Most cultivars have a chilling requirement greater than 800 hours. History Many wild species of Vaccinium are thought to have been cultivated by Native Americans for thousands of years, with intentional crop burnings in northeastern areas being apparent from archeological evidence.[9] V. corymbosum, being one of the species likely used by these peoples, was later studied and domesticated in 1908 by Frederick Vernon Coville. Uses In natural habitats, it is a food source for native and migrating birds, bears, and small mammals. The berries were collected and used in Native American cuisine in areas where Vaccinium corymbosum grew as a native plant. Cultivation Vaccinium corymbosum is the most common commercially grown blueberry in present-day North America. It is also cultivated as an ornamental plant for home and wildlife gardens and natural landscaping projects. <h2>Germination instructions</h2> Northern Highbush Blueberry (Vaccinium Corymbosum) – Soak the seeds in a small container of hand-hot water and leave to cool for 24 hours. Then sow the seeds on the surface of free-draining, damp, lime-free seed compost and only just cover with compost. 90 days cold stratification at approx 3C° is now required, which can be achieved by either, covering and placing outside in a cold shaded area, or by sealing the pot in a plastic bag and place in a refrigerator. Then move indoors or to a propagator at a minimum temperature of 21C°, until after germination. When large enough to handle, transplant individual seedlings into 9cm pots of ericaceous compost and grow on. Protect from frost. Plant outdoors from June onwards, after hardening off. </body> </html>

V 194

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Black Raspberry Seeds...

2.25 € SKU: V 144 B

Seeds Gallery Com,

5/ 5

<h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;">Black Raspberry Seeds (Rubus occidentalis)</h2> <h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;">Price for Package of 40 (0,1g) seeds.</h2> Rubus occidentalis is a species of Rubus native to eastern North America. Its common name black raspberry is shared with the closely related western American species Rubus leucodermis. Other names occasionally used include wild black raspberry, black caps, black cap raspberry, thimbleberry, and scotch cap. Rubus occidentalis is a deciduous shrub growing to 2–3 m (7–10 feet) tall, with prickly shoots. The leaves are pinnate, with five leaflets on leaves, strong-growing stems in their first year, and three leaflets on leaves on flowering branchlets. The flowers are distinct in having long, slender sepals 6–8 mm long, more than twice as long as the petals. The round-shaped fruit is a 12–15 mm diameter aggregation of drupelets; it is edible, and has a high content of anthocyanins and ellagic acid. Black raspberries are high in anthocyanins. This has led to their being very useful as natural dyes. Preliminary studies to evaluate their benefit for cancer treatment in mammalian test systems are ongoing[7] and a small-scale clinical trial has begun on patients with Barrett's esophagus. The black raspberry is also closely related to the red raspberries Rubus idaeus and Rubus strigosus, sharing the distinctively white underside of the leaves and fruit that readily detaches from the carpel, but differing in the ripe fruit being black, and in the stems being more prickly. The black fruit makes them look like blackberries, though this is only superficial, with the taste being unique and not like either the red raspberry or the blackberry. As suggested by the common name, black raspberries usually have very dark purple-black fruits, rich in anthocyanin pigments. However, due to occasional mutations in the genes controlling anthocyanin production, yellow-fruited variants ("yellow raspberries") sometimes occur, and have been occasionally propagated, especially in home/farm gardens in the midwestern United States (e.g., Ohio). The yellow-fruited variants of the black raspberry retain that species' distinctive flavor, different from the similar-appearing pale-fruited variants of cultivated red raspberries (generally the Eurasian Rubus idaeus, but with some being the North American Rubus strigosus, and other cultivars representing hybrids between these two widespread species). Commercial growing and processing The center for black raspberry production is in the Willamette Valley in Oregon. The main cultivar, 'Munger', is grown on about 600 ha (1500 acres). Other cultivars include 'John Robertson', 'Allen', 'Jewel', 'Blackhawk', 'Macblack', 'Plum Farmer', 'Dundee', 'Hanover', and 'Huron'. The plants are summer tipped by hand, mechanically pruned in winter and then machine harvested. The yields are generally low per acre and this is why the fruits are often expensive. The species has been used in the breeding of many Rubus hybrids; those between red and black raspberries are common under the name purple raspberries; 'Brandywine', 'Royalty', and 'Estate' are examples of purple raspberry cultivars. Wild purple raspberries have also been found in various places in northeastern North America where the two parental species co-occur and occasionally hybridize naturally. The berries are typically dried or frozen, made into purées and juices, or processed as colorants. Fresh berries are also marketed in season. Two well-known liqueurs based predominantly on black raspberry fruit include France's Chambord Liqueur Royale de France and South Korea's various kinds of Bokbunja (see Korean alcoholic beverages).  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 144 B (0.1g)

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Mexican Marigold, Huacatay...

2.05 € SKU: MHS 79

Seeds Gallery Com,

5/ 5

<h2>Mexican Marigold, Huacatay Seeds (Tagetes minuta)</h2> <h2>Price for Package of 10 seeds.</h2> Nematocidal Marigold, Mexican Marigold, Huacatay. Annual.  105 to 120 days to maturity.  This is the tallest of marigolds I have grown, reaching as high as 10 feet, and also has the smallest flowers. The herb is an important medicinal, used in Mexico as a tea of the dried leaves and flowers for treating the common cold. It contains thiophenes which have proven antiviral effect. Probably also an important herb for treating influenza. The dried leaves are alse used as an aromatic and harmless tea, and as a culinary spice. The herb also attracts myriads of beneficial insects, although it does take 105 to 120 days to reach maturity. The roots of this plant secrete thiophenes into the soil, compounds that repel pathogenic nematodes--it is very effective and very famous for doing this. A great companion plant for most vegetables, Marigold is not a good companion plant for legumes.  Main source of essential oil of tagates, used extensively in the perfume industry.  Mexican marigold prefers regular garden soil and a full sun exposure, little water. <h2>WIKIPEDIA:</h2> Tagetes minuta has numerous local names that vary by region, most commonly found in the literature as, chinchilla, chiquilla, chilca, zuico, suico, or the Spanish term anisillo.  Other names include muster John Henry, southern marigold, stinking roger wild marigold, or black mint, is a tall upright marigold plant from the genus Tagetes, with small flowers, native to the southern half of South America. Since Spanish colonization, it has been introduced around the world, and has become naturalized in Europe, Asia, Australasia, North America, and Africa. It is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia. It is called by the Quechua terms wakatay in Peru[7] or wakataya in Bolivia.[8] It is commonly sold in Latin grocery stores in a bottled, paste format as black mint paste. Uses The New World peoples have been using Tagetes minuta as a flavorful beverage, a medicinal tea, and a condiment since pre-contact times. The leaves when dried may be used as a seasoning. Wakatay paste is used to make the popular Peruvian potato dish called ocopa''. For some time people have used it as a flavorful herbal tea for medical benefits such as a remedy for the colds, respiratory inflammations, or stomach problems. It can be used to produce an organic dye (known as Tamidye or TAMI dye) which was developed at Moi University in Kenya under the direction of R. K. Mibey. Plants are harvested and "marigold oil" extracted for use in the perfume, tobacco, and soft drink industry. Toxicity The oils contained in the oil glands that are found throughout the above ground portions of the plant may cause irritation to the skin and in some cases are said to cause photodermatitis.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 79

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Bästsäljare produkt

Variation från Japan

وسابي بذور

7.50 € SKU: MHS 4

Seeds Gallery Com,

5/ 5

<h2 class="">وسابي بذور</h2> <h2>ثمن عبوة من 5 بذور.</h2> الوسابي (الاسم العلمي:Eutrema japonicum مرادف: Wasabia japonica) نبات من الفصيلة الصليبية، والتي تشمل كذلك الكرنب، والفجل والخردل. يعرف الواسابي باسم "الفجل الياباني"، وتستخدم جذوره في عمل البهارات حيث أن لها نكهة قوية للغاية. تقترب حدة طعمه إلى الخردل الحار منه إلى الكابساسين في الفلفل الحار، فهو ينتج أبخرة تحفز الممرات الأنفية أكثر من اللسان. ينمو الواسابي بشكل طبيعي - دون تدخل الإنسان - على طول مجرى الأنهار في الوديان الجبلية في اليابان. يباع الوسابي إما في شكل جذور يجب بشرها جيدا قبل استعمالها، أو في شكل معجون جاهز للاستخدام (إما الواسابي حقيقية أو خليط من الفجل والخردل ومكسبات ألوان)، وتكون الأنابيب في حجم وشكل أنابيب معجون الأسنان تقريبا.عادة يتكون المعجون من الفجل فقط، حيث إن الواسابي الجديد يكون أكثر قابلية للتلف وأكثر تكلفة من الفجل. بمجرد إعداد المعجون يجب أن يبقى مغطى إلى أن يقدم للمستهلك وذلك لحماية النكهة من التبخر. ولهذا السبب، فإن طهاة السوشي عادة يضعون الواسابي على مائدة الأسماك والأرز. الأوراق الطازجة من الوسابي يمكن أن تؤكل فهي بها بعض النكهة الحارة الموجودة جذور الوسابي. الإحساس بالحرقان الذي يمكن أن يحدثه هو إحساس قصير المدى بالمقارنة مع الآثار المترتبة على الفلفل الحار، وخصوصا عندما يستخدم الماء لإزالة نكهة التوابل. استنشاق بخار الوسابي له تأثير النشادر، وهذه الخاصية قد تم استغلالها من قبل الباحثين في محاولة لخلق جهاز إنذار الدخان للصم. وفي اختبار لنموذج منه تم إيقاظ إنسان أصم في غضون 10 ثوان عن طريق رش بخار الوسابي في غرفة نومه. كما يقدم الوسابي غالبا مع السوشي أو الساشيمي، جنبا إلى جنب مع صلصة الصويا. وقد يمزجان لتكوين صلصة واحدة للغمس تعرف ب "الوسابي - جويو". البقول (أو البازلاء) قد تحمص أو تقلي، ثم تغطى بطبقة من الوسابي ثم تؤكل كوجبة خفيفة. المعلومات الغذائية يحتوي كل 100غ من الوسابي، بحسب وزارة الزراعة الأميركية على المعلومات الغذائية التالية : السعرات الحرارية: 109 الدهون: 0.63 الكاربوهيدرات: 23.54 الألياف: 7.8 البروتينات: 4.80 الكولسترول: 0 الكيمياء المواد الكيميائية في الوسابي التي توفر لها نكهة فريدة من نوعها هي الإيزوثيوسيانات، بما في ذلك: 6-ميثيل ثيو هكسيل إيزوثيو سيانات، 7-ميثيل ثيو هبتيل أيزو ثيو سيانات 8-ميثيل ثيو أوكتيل أيزو ثيو سيانات وقد اظهرت الابحاث أن الإيزوثيوسيانات لها آثار مفيدة مثل منع نمو الميكروبات. الزراعة ورسم لنبتة الوسابي، نشرت في سنة 1828 من قبل ايواساكي قليلة هي الأماكن التي تناسب زراعة الوسابي على نطاق واسع، وزراعته صعبه حتى في الظروف المثالية. في اليابان، يزرع الوسابي بشكل رئيسي في هذه المناطق: شبه جزيرة إزو، وتقع في مقاطعة شيزوكا ناغانو شيمانه ياماناشي إيواته هناك أيضا العديد من المرافق تزرع اصطناعيا إلى أقصى الشمال في هوكايدو وجنوبا حتى منطقة كيوشو. الطلب على الوسابي عالي جدا. لذلك تضطر اليابان إلى استيراد كمية كبيرة منه من : الصين أليشان من تايوان نيوزيلندا في أمريكا الشمالية، اتجهت مجموعة من الشركات وصغار المزارعين إلى زراعة الواسابي الياباني. بينما فقط شمال غرب المحيط الهادئ، وأجزاء من جبال بلو ريدج توفر التوازن الصحيح بين المناخ والمياه للزراعة الطبيعية للواسابي إلا أن استخدام الزراعة المائية والصوبات وسع مدى الزراعة. كولومبيا - بريطانيا، كندا ولاية كارولينا الشمالية، الولايات المتحدة في حين أن أفضل الوسابي يزرع في المياه الصافية الجارية دون استخدام أي مبيدات أو أسمدة إلا أن بعض المزارعين يسرع النمو باستخدام الأسمدة مثل سماد الدجاج، والذي يمكن أن يكون مصدرا لتلويث مجرى النهر إذا لم يعالج بطريقة سليمة. الإعداد الوسابي على مبشارة معدنية الوسابي غالبا ما يبشر بمبشارة معدنية، ولكن البعض يفضل استخدام أداة أكثر تقليدية مصنوعة من جلد سمك القرش المجفف حيث يكون الجلد ناعما على جانب واحد وخشنا من الناحية الأخرى. يمكن أيضا استخدام مبشارة يدوية الصنع من الأسنان غير المنتظمة. إذا كانت مبشارة جلد القرش غير متوفرة، فعادة ما يفضل استخدام مادة السيراميك. Wasabi earlier Eutrema japonicum or Wasabia japonica is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.  The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture. Uses Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected. In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor. Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems. Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack. Surrogates Wasabi favours growing conditions which restricts its wide cultivation. The resulting inability to be cultivated like other crops in order to fully satisfy commercial demand, thus makes it quite expensive.  Therefore, outside Japan, it is rare to find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and horseradish are similar in taste and pungency due to similar isothiocyanate levels.  The primary difference between the two is color with Wasabi being naturally green. In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").  In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants. Chemistry The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced by hydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[16][17][18] The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged, because it is being used as a defense mechanism. The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates: 6-methylthiohexyl isothiocyanate 7-methylthioheptyl isothiocyanate 8-methylthiooctyl isothiocyanate Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth. Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.[21] The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency. Preparation Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred. Etymology The two kanji characters "山" and "葵" do not correspond to their pronunciation: as such it is an example of gikun (meaning, not sound). The two characters actually refer to the mountain Asarum, as the plant's leaves resemble those of a member of Asarum species, in addition to its ability to grow on shady hillsides. The word, in the form 和佐比, appeared in 918 in The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun). <h3>Dear customers, please note you can not buy Wasabi seeds from China. All of china sellers will send you normal mustard seeds or some kind of other seeds. You can see now in our pictures how do real Wasabi seeds look like.</h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 4

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Star Apple Seeds...

4.95 € SKU: V 184

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Bottle Gourd Seeds...

2.10 € SKU: VG 41

Seeds Gallery Com,

5/ 5

<h2>Bottle Gourd Seeds (Lagenaria siceraria)</h2> <h2 class="">Price for Package of 5 seeds.</h2> An annual climbing vine to 10m. STEM hairy and sticky. TENDRILS one-branched. LEAVES heart-shaped, to 20cmØ; stalk 12cm, 2 glands at top. FLOWERS long-stalked male and short-stalked female flowers on each plant (=monoecious), both solitary with PETALS 5, white, free, oval, to 4cm, self-compatible (=can pollinate itself). FRUIT smooth, ripens yellow-green and hard-shelled, near-round to flask-shaped, 20-80cm long. SEEDS flat teardroplike, pale.   COMMON NAMES: Bottle Gourd, Calabash Groud, Calabash Vine, White-flowered Gourd; German Flaschenkürbis TRADITIONAL NAMES: ‘Ue (RR MG AT MK MT AK); Other Polynesian - Fagu (SAM) GLOBAL DISTRIBUTION: NATIVE Africa; EXOTIC EXOTIC Asia, America, Oceania (incl. Eastern Polynesia) COOK ISLANDS STATUS: Introduced - Polynesian, Not naturalised; S.Group - lost; N.Group - never present; Land, lowlands, gardens; on volcanic soil SIGNIFICANCE LIST: ; Nationally extirpatedMedicine, Material (Container) Scientific Taxonomy Lagenaria siceraria (Molina) SYNONYMS: Cucurbita siceraria Molina 1782; Lagenaria vulgaris; Cucurbita lagenaria Linnaeus 1753; [Lagenaria vulgaris of TC was Benincasa]   TAXONOMY: PLANTAE; ANTHOPHYTA (=Angiospermae); MAGNOLIOPSIDA (=Dicotyledones); DILLENIIDAE; Violales; CUCURBITACEAE More Information SIGNIFICANCE NOTES - BIODIVERSITY: Nationally extirpated. Comment: Original varieties extirpated. Varities re-introduced in early 1990s frm Hawaii also now rare or extirpated. POSITIVE SIGNIFICANCE: Medicine, Material (Container). Comments: Fomerly used to make utensils, including water containers.   GENERAL NOTE: Gourd containers were very common in Hawaii and on Easter Island, especially as water bottles, less so in New Zealand, and distinctly secondary in Cooks and French Polynesia to large coconut and bamboo containers. In Hawaii they were used to make containers for many uses, along with rattles, drums and head-masks. In most of Polynesia gourd containers were often elaborately decorated.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VG 41 (5 S)

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