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Quinoa Seeds Red or White...

2,00 € SKU: VE 232

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<div class=""rte""><h2>Quinoa Seeds (Chenopodium quinoa)</h2><h2>Price for Package of 700+- (2g) seeds.</h2>Quinoa (/ˈkiːnwɑː/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.It is high in protein, and is tolerant of dry soil.Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa) originated in the Andean region of Peru, Bolivia, Ecuador, Chile and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.The nutrient composition is favourable compared with common cereals. Quinoa seeds contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.Chenopodium quinoa is a dicotyledonous annual plant usually about 1–2 metres (3.3–6.6 ft) high. It has broad, generally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged alternately. The woody central stem is branched or unbranched depending on the variety and may be green, red or purple. The flowering panicles arise from the top of the plant or from leaf axils along the stem. Each panicle has a central axis from which a secondary axis emerges either with flowers (amaranthiform) or bearing a tertiary axis carrying the flowers (glomeruliform). The green hypogynous flowers have a simple perianth and are generally bisexual and self-fertilizing. The fruits are about 2 millimetres (0.079 in) in diameter and of various colours—from white to red or black, depending on the cultivar.Natural distributionChenopodium quinoa is believed to have been domesticated in the Peruvian Andes from wild or weed populations of the same species. There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) that grow in the area it is cultivated; these may either be related to wild predecessors, or they could be descendants of cultivated plants.Saponin contentIn their natural state, the seeds have a coating of bitter-tasting saponins, making them unpalatable. Most of the grain sold commercially has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as it is unpopular with birds and therefore requires minimal protection. The genetic control of bitterness involves quantitative inheritance; lowering the saponin content through selective breeding to produce sweeter, more palatable varieties is complicated by about 10% cross-pollination.The toxicity category rating of quinoa saponins treats them as mild eye and respiratory irritants and as a low gastrointestinal irritant. The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, quinoa saponin has many uses, including as a detergent for clothing and washing and as an antiseptic for skin injuries. High levels of oxalic acid are in the leaves and stems of all species of the Chenopodium genus, and are also in the related genera of the Amaranthaceae family. The risks associated with quinoa are minimal, provided it is properly prepared and the leaves are not eaten to excess.Nutritional valueQuinoa was important to the diet of pre-Columbian Andean civilizations. Quinoa grain has been called a superfood, a term which is not in common use by dietitians and nutrition scientists. Protein content is very high for a cereal/pseudo-cereal (14% by mass), but not as high as most beans and legumes. This includes a "low gluten content" that appears to be well tolerated when consumed at normal levels by people with celiac disease. The protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations indicate that quinoa is a source of complete protein. Other sources claim its protein is not complete but relatively high in essential amino acids. Other pseudo grains derived from seeds are similar in complete protein levels; buckwheat is 18% protein compared to 14% for Quinoa; Amaranth, a related species to Quinoa, ranges from 12% to 17.5%.Quinoa is a rich source (>20% of the Daily value, DV) of the B vitamins thiamine, riboflavin, vitamin B6, and folate and is a rich source of the dietary minerals iron, magnesium, phosphorus, and zinc. Quinoa is also a good source (10-19% of DV) of the B vitamins niacin and pantothenic acid, vitamin E, and the dietary mineral potassium. The pseudo cereal contains a modest amount of calcium, and thus is useful for vegans and those who are lactose intolerant. It is gluten-free and considered easy to digest. Because of these characteristics, it is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied space flights.The grain may be germinated in its raw form to boost its nutritional value, provided that the grains are rinsed thoroughly to remove any saponin.[26] It has a notably short germination period: only 2–4 hours in a glass of clean water is enough to make it sprout and release gases, as opposed to 12 hours with wheat. This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods.<h3>Cultivation</h3>The plant's growth is highly variable due to a high complexity of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 metres (8,200 ft) and 4,000 metres (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Mid-summer frosts during flowering, often occurring in the Andes, lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 millimetres (12 to 39 in) during growing season. Growth is optimal with well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.Quinoa has been cultivated in the United States, primarily in the high elevation San Luis Valley (SLV) of Colorado where it was introduced in 1982. In this high-altitude desert valley, maximum summer temperatures rarely exceed 30 °C (86 °F) and night temperatures are about 7 °C (45 °F). Due to the short growing season, North American cultivation requires short-maturity varieties, typically of Bolivian origin.<h2>Sowing</h2>Quinoa plants do best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.The seedbed must be well prepared and drained to avoid waterlogging. In the Andes, the seeds are normally broadcast over the land and raked into the soil. Sometimes it is sown in containers of soil and transplanted later.Cultivation managementYields are maximised when 170 to 200 kg (370 to 440 lb) N/hectare is available.[citation needed] The addition of phosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success and which also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.History and cultureEarly historyQuinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements". During the Spanish conquest of South America, the colonists scorned it as "food for Indians", and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead.The grain has become increasingly popular in the United States, Canada, Europe, Australia, China and Japan where it is not typically grown, increasing crop value. Between 2006 and early 2013 quinoa crop prices tripled. In 2011, the average price was US$3,115 per ton with some varieties selling as high as $8,000 per ton. This compares with wheat prices of $9 per bushel (about $340 per ton). Since the 1970s, producers’ associations and cooperatives have worked toward greater producer control of the market. The higher prices make it harder for people to purchase, but also brings a livable income for farmers and enables many urban refugees to return to working the land.The popularity of quinoa grain in non-indigenous regions has raised concerns over food security. Due to continued widespread poverty in regions where it is produced and because few other crops are compatible with the soil and climate in these regions, it has been suggested that the inflated price disrupts local access to food supplies. In 2013, The Guardian compared it to asparagus cultivated in Peru, a cash crop criticized for excessive water use, as "feeding our apparently insatiable 365-day-a-year hunger for this luxury vegetable" It has been suggested that, as people rise above subsistence-level income, they choose higher-status Western processed foods. However, anthropologist Pablo Laguna states that farmers are still saving a portion of the quinoa crop for their own use, and that the high prices affect nearby city dwellers more, but consumption in cities has traditionally been lower. According to Laguna, the net benefit of increased revenue for farmers outweighs the costs, saying that it is "very good news for small, indigenous farmers". The transformation from a healthy staple food for farming families and communities into a product that is held to be worth too much to keep for oneself and one's family is an ongoing process. It is seen as a valuable resource that can bring in far greater amounts[clarification needed] of cheap, low nutrient foods such as pasta and rice. It used to be seen as a peasant food that provided farming families with a very important source of nutrition, but now occupies a spectrum from an everyday food of urban Bolivia's middle class to a luxury food in the Peruvian capital of Lima where "it sells at a higher per pound price than chicken, and four times as much as rice". Efforts are being made in some areas to distribute it more widely and ensure that farming and poorer populations have access to it and have an understanding of its nutritional importance. These include incorporating it into free school breakfasts and in government provisions distributed to pregnant and nursing women in need.Kosher controversyQuinoa has become popular in the Jewish community as a substitute for the leavened grains that are forbidden during the Passover holiday. Several kosher certification organizations refuse to certify it as being kosher for Passover, citing reasons including its resemblance to prohibited grains or fear of cross-contamination of the product from nearby fields of prohibited grain or during packaging.In December 2013, the Orthodox Union, the world's largest kosher certification agency, announced it would begin certifying quinoa as kosher for Passover.International Year of QuinoaThe United Nations General Assembly declared 2013 as the "International Year of Quinoa" in recognition of ancestral practices of the Andean people, who have preserved it as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention to the role that quinoa could play in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.The Food and Agriculture Organization of the United Nations is as the Secretariat of the international year. Bolivia has the presidency of the Coordination Committee and Ecuador, Peru and Chile share the vice presidency, with the rapporteurship in the hands of Argentina and France.</div>

VE 232 C

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Malabar Spinach, Ceylon...

3,55 € SKU: VE 226

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<h2>Malabar Spinach, Vine Spinach, Ceylon Spinach Seeds (Basella alba)</h2> <h2>Price for Package of 10 seeds.</h2> Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji, and French Polynesia. Basella alba is known under various common names, including Malabar spinach, vine spinach, and Ceylon spinach. Basella alba is a fast-growing, soft-stemmed vine, reaching 10 meters (33 ft) in length.[citation needed] Its thick, semi-succulent, heart-shaped leaves have a mild flavor and mucilaginous texture. It is rich in vitamins A and C, iron and calcium. It has been shown to contain certain phenolic phytochemicals, and it has antioxidant properties It is also called Malabar Spinach. There are two varieties - green and red. The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and as the plant reaches maturity as a anual, older leaves will develop purple pigment starting at the base of the leave and working towards the end. The stem when crushed usually emits a strong scent. Malabar spinach can be found at many Asian supermarkets, as well as farmers' markets. Basella alba grows well under full sunlight in hot, humid climates and in areas lower than 500 meters (1,600 ft) above sea level. The plant is native to tropical Asia.[5] Growth is slow in low temperatures resulting in low yields.[citation needed] Flowering is induced during the short-day months of the year. It grows best in sandy loam soils rich in organic matter with pH ranging from 5.5 to 8.0. Uses In the Philippines, the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan that is served over rice. It is usually cooked with sardines, onions, garlic, and parsley. In Mangalorean Tuluva cuisine, a coconut-based gravy called gassi is paired with the Basella plant, making a delicacy called Basale gassi to be eaten with rice dumplings called pundi soaked overnight in the gravy, or with red rice. Some variations have tiny prawns, clams, horsegram or dried fish in the gravy as well. Beary Muslims of coastal Karnataka prepare Basalede kunhi pindi (small rice dumplings smeared in gravy prepared from Malabar spinach and dried tuna ). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes, cooked with the bones of the Ilish fish and may also be cooked with shrimps. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora [yam and Basella curry]. Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji. It is also known as daento or valchi bhaji in Konkani. A common Mangalorean dish is "Valchi bhaji and shrimp - curry". In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas, popularly called "poi na bhajia". The vegetable is used in Chinese cuisine. It has many names including flowing water vegetables. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 226 (10 S)

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Mammoth Mangelwurzel or Fodder Beet Seeds - 3

Semena Krmná řepa MAMUT...

2,25 € SKU: VE 62 (3g)

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<h2>Semena Krmná řepa MAMUT (Beta vulgaris var. rapacea)</h2> <h2>Cena za balení 3 g (100) semen.</h2> Krmná řepa (Beta vulgaris var. rapacea) patří do čeledi laskavcovitých (v předchozích taxonomických systémech merlíkovitých), do rodu Beta. Od cukrovky se liší poddruhem, tvarem a barvou bulvy. Má menší počet listů než cukrovka, kratší a tenčí řapíky. Pěstování krmné řepy bylo známo daleko dříve než pěstování cukrovky, která z krmné řepy vznikla. Krmná řepa má vysokou produkční schopnost. Obsahuje do 1,2 % dusíkatých látek, velmi nízký obsah vlákniny a vysoký obsah cukru (do 10 %). Je velmi ceněna i pro obsah vitamínů a příznivé dietetické účinky. <h2 style="color: #000000; font-size: 1.5em;">Možnosti využití krmné řepy</h2> Krmná řepa je vysoce stravitelné krmivo s příznivým vlivem na zdravotní stav zvířat, díky obsahu vitamínů, minerálních látek, nízkému obsahu vlákniny. S rozvojem ekologického zemědělství se pro krmnou řepu otevírají nové možnosti. V ekologických systémech pěstování se řadí mezi dobré předplodiny a patří k velmi výnosným okopaninám. Jako biokrmivo je vhodnou plodinou pro masný skot a dojnice chované podle zásad ekologického zemědělství. <h2 style="color: #000000; font-size: 1.5em;">Požadavky na prostředí</h2> Krmná řepa nemá zvláštní požadavky na půdu a podnebí. Daří se jí jak v nížinách, tak i v podhorských a horských oblastech, zvláště tam, kde je dostatečné množství srážek během vegetační doby. Stejně jako cukrovce jí vyhovují půdy písčitohlinité, nesléhavé, dostatečně zásobené humusem, pozemky rovinaté nebo s nepatrným svahem. Nevhodné jsou půdy sléhavé nebo zamokřené či štěrkové, údolní polohy a mrazové kotliny, kde dochází k poškození pozdními mrazíky.[2] Odrůdy krmné řepy se dělí na objemové, obsahové a přechodného typu. Objemové odrůdy se vyznačují vysokým výnosem bulev a nižším obsahem sušiny. Mají většinou válcovitý tvar a bulva vyčnívá nad zemí. Odrůdy obsahové (krmné polocukrovky) dávají nižší výnos bulev s vysokým obsahem sušiny. Bulvu mají z větší části usazenou v půdě. Při volbě odrůdy krmné řepy je vhodné se zaměřit, v souvislosti se zaplevelením, na rychlý počáteční růst rostlin.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 62 (3g)

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Giant Yellow Eckendorf Beet...

1,85 € SKU: VE 63 E (3g)

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<h2>Giant Yellow Eckendorf Beet Seeds</h2> <h2>Price for Package of 100 (3g) seeds.</h2> The 1927 Henry Fields catalog said, “Giant, smooth, long roots of cylindrical shape, weighing up to 9 kg (20 pounds) each and growing two-thirds above ground. Solid white flesh with high food value.” These big yellow-skinned roots are perfect for growing as animal food, a tradition that is finally being brought back on many small farms. High nutrition and vitamin content, tops are rich sources of vitamin C, eat-in salads or soups. A native of northern Africa and the western Mediterranean, ancient Greeks have used leaves only. Beetroot can be steamed with other vegies or grated raw as well as boiled and pickled for salads. Best results in soil with PH over 6 and if always kept moist. Can sow indoors and transplant. Thin to 30-50mm, young thinnings may be transplanted older thinnings as a leaf vegetable, sow after frost. Roots store well after harvest. Sow spring to autumn, anytime in mild climates. 50-90 seeds per gram Uses Contemporary use is primarily for cattle, pig and other stock feed, although it can be eaten – especially when young – by humans. Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to sub-tropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like English spinach. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy and flavourful. The roots are prepared boiled like potato for serving mashed, diced or in sweet curries. Animals are known to thrive upon this plant; both its leaves and roots provide a nutritious food. George Henderson, a 20th-century English farmer and author on agriculture, stated that mangel beets were one of the best fodders for dairying, as milk production is maximized. The mangelwurzel has a history in England of being used for sport,[5] for celebration, for animal fodder and for the brewing of a potent alcoholic beverage. The 1830 Scottish cookbook The Practice of Cookery includes a recipe for a beer made with mangelwurzel.[6] In 19th-century American usage, mangel beets were sometimes referred to as 'mango.' During the Irish Famine (1845–1852), Poor Law Guardians in Galway City leased (on a 999-year-lease) a twenty-acre former nunnery to house one thousand orphaned or deserted boys ages from five to approximately fifteen. Here the boys were taught tailoring, shoe making, and agricultural skills. On a five-acre plot, they grew potatoes, cabbage, parsnips, carrots, onions, Swedish turnips, and "mangold wurtzel"--both for workhouse consumption as well as for a cash crop. See Lord Sydney Godolphin Osbourne's "Gleanings in the West of Ireland" published in London 1850, T & W Boone, page 58. As with most foods, subsisting on solely one crop can produce dietary deficiency. The food shortages in Europe after World War I caused great hardships, including cases of mangel-wurzel disease, as relief workers called it. It was a consequence of eating only beets. Growing requirements In general, mangelwurzel are easy to grow. They may require supplementary potassium for optimum yields, flavour and texture, and foliage readily displays potassium deficiency as interveinal chlorosis. This can be corrected with either organic or nonorganic sources of potash. In tradition In South Somerset, on the last Thursday of October every year, Punkie Night is celebrated. Children carry around lanterns called "Punkies", which are hollowed-out mangelwurzels. Mangelwurzels are also carved out for Halloween in Norfolk and Wales. Also N.W. Cumberland (Workington), in the 1940s and 50s -- for "Jack o'Lantern" night. John Le Marchant recommends cutting the "mangel-wurzel" to learn the proper mechanics for a draw cut with the broadsword in his historic manual on swordsmanship. In popular culture It is the source of the name for the English folk/pop/comedy/scrumpy-and-western musical group The Wurzels. English comedian Tony Hancock made a short song about mangelwurzels in the Hancock's Half Hour episode "The Bowmans". The mangelwurzel is featured in the 1984 novel Jitterbug Perfume written by Tom Robbins. The main character Alobar originally hails from a Slavic nation where beets are quite prevalent, and eventually the mangelwurzel is used as the base note in the mysterious perfume from which the book derives its name. The mangelwurzel also had a role in the cult TV kids show as Worzel Gummidge's head, where it could often be heard to say things like "go boil your head." Mangels are a frequently mentioned animal fodder in George Orwell's novel, Animal Farm. Mangel wurzel is the only vegetable that was available for Sarah Bruckman to purchase in Two Fronts by Harry Turtledove. Turtledove also uses it as a staple of the post-eruption Maine diet in his Supervolcano series.

VE 63 E (3g)