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There are 882 products.

Showing 265-276 of 882 item(s)
Giant Christmas Lima beans seeds Seeds Gallery - 4

Giant Christmas Lima beans...

Price €2.55 SKU: VE 118
,
5/ 5
<h2><strong>Giant Christmas Lima beans seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Originated in Peru, first recognized in the 1840s. This bean is also known as Chestnut Bean because of its flavor. The maroon markings remain even after cooking. Christmas Limas are now adapted to the high desert region of the American Southwest.</p> <p><strong>Description/Taste</strong></p> <p>Christmas Lima beans are tucked inside of a wide, curved and flat roughly four-inch green pod speckled with earthy brown tones. The pod is easily opened at its stringless seam, revealing three tender and semi-succulent creamy white beans that are variegated with raspberry-colored patterns. Eventually, the beans will harden and dry, their coloring reversing, with more of the beans' surface covered with tones of burgundy with white speckles. The flavor of Christmas Lima beans is buttery, sweet and reminiscent of chestnuts.</p> <p><strong>Seasons/Availability</strong></p> <p>Christmas Lima beans are appropriately available from fall to late winter.</p> <p><strong>Current Facts</strong></p> <p>Christmas Lima beans, Phaseolus lunatus, are defined in culinary terms, as a legume, their appearance as a pole bean merely serving the purpose of the pod securing the beans inside through maturity. Unlike snap beans, the pod is not eaten. Christmas Limas are an heirloom variety of Lima beans, their place within the commercial market quite rare, especially because they are mainly grown as a fresh shelling bean and most legumes are grown and processed as a dry or canned bean.</p> <p><strong>Applications</strong></p> <p>Christmas Lima beans do not require soaking. They can be simply rinsed prior to preparation. They can be treated as a fresh shelling bean or a dry bean, thus their cooking time will vary depending on their age. Christmas Lima beans compliment a variety of flavors and dishes from season to region. Hearty Winter stews, spicy soups, and bright, fresh Spring salads are each enhanced by Christmas Lima beans' buttery texture and nutty flavor. Christmas Limas are rich enough to stand up to curries and chiles, indulgent meats such as lamb and pork. They can also be prepared simply with the addition of olive oil, fresh herbs such as mint, cilantro, and basil. Perfect companion ingredients include garlic, forest mushrooms and fresh hulled corn along with cheeses like feta and gorgonzola.</p> <p><strong>Geography/History</strong></p> <p>Christmas Lima beans were named for Lima, Peru, the capital city that they were first cultivated in the 19th Century, although their exact origins are unknown. Christmas Limas perform best in similar climates that other pole beans thrive in. Their growing season is boosted by warm soil, arid climates and long sunny days. Regions throughout the Americas create abundant harvests of the Christmas Lima bean, though their commercial recognition is nearly obsolete. They have actually been listed as an endangered heirloom vegetable variety, at risk of becoming void of the food chain - this status is designed to promote and encourage the Christmas Lima to be grown by farmers and gardeners, to ensure they remain in production and in turn continue to be appreciated by consumers for decades and centuries to come.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 118 (5 S)
Giant Christmas Lima beans seeds Seeds Gallery - 4
Peyote Seeds (Lophophora williamsii)  - 5

Peyote Seeds (Lophophora...

Price €2.85 SKU: CT 2
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5/ 5
<h2><strong>Peyote Seeds (Lophophora williamsii)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Lophophora williamsii (/loʊˈfɒfərə wɪliˈæmsiaɪ/) or peyote (/pəˈjoʊti/) is a small, spineless cactus with psychoactive alkaloids, particularly mescaline. Peyote is a Spanish word derived from the Nahuatl, or Aztec, peyōtl [ˈpejoːt͡ɬ], meaning "glisten" or "glistening". Other sources translate the Nahuatl word as "Divine Messenger".[3][4] Peyote is native to Mexico and southwestern Texas. It is found primarily in the Chihuahuan Desert and in the states of Coahuila, Nuevo León, Tamaulipas, and San Luis Potosí among scrub. It flowers from March to May, and sometimes as late as September. The flowers are pink, with thigmotactic anthers (like Opuntia).</p> <p>Known for its psychoactive properties when ingested, peyote is used worldwide,[citation needed] having a long history of ritualistic and medicinal use by indigenous North Americans. Peyote contains the hallucinogen mescaline.</p> <p>The various species of the genus Lophophora grow low to the ground and they often form groups with numerous, crowded shoots. The blue-green, yellow-green or sometimes reddish-green shoots are mostly flattened spheres with sunken shoot tips. They can reach heights of from 2 to 7 centimeters (0.79 to 2.76 in) and diameters of 4 to 12 cm (1.6 to 4.7 in). There are often significant, vertical ribs consisting of low and rounded or hump-like bumps. From the cusp areoles arises a tuft of soft, yellowish or whitish woolly hairs. Spines are absent. Flowers are pink or white to slightly yellowish, sometimes reddish. They open during the day, are from 1 to 2.4 cm long, and reach a diameter from 1 to 2.2 cm.</p> <p>The cactus produces flowers sporadically; these are followed by small edible pink fruit. The club-shaped to elongated, fleshy fruits are bare and more or less rosy colored. At maturity, they are brownish-white and dry. The fruits do not burst open on their own and they are between 1.5 and 2 cm long. They contain black, pear-shaped seeds that are 1 to 1.5 mm long and 1 mm wide. The seeds require hot and humid conditions to germinate. Peyote contains a large spectrum of phenethylamine alkaloids. The principal one is mescaline for which the content of Lophophora williamsii is about 0.4% fresh[5] (undried) and 3–6% dried.</p> <p>Peyote is extremely slow growing. Cultivated specimens grow considerably faster, sometimes taking less than three years to go from seedling to mature flowering adult. More rapid growth can be achieved by grafting peyote onto mature San Pedro root stock. The top of the above-ground part of the cactus, the crown, consists of disc-shaped buttons. These are cut above the roots and sometimes dried. When done properly, the top of the root forms a callus and the root does not rot.&lt; When poor harvesting techniques are used, however, the entire plant dies. Currently in South Texas, peyote grows naturally but has been over-harvested, to the point that the state has listed it as an endangered species.[citation needed] The buttons are generally chewed, or boiled in water to produce a psychoactive tea. Peyote is extremely bitter and most people are nauseated before they feel the onset of the psychoactive effects.</p> <p><strong>Uses</strong></p> <p><strong>Psychoactive and medicinal</strong></p> <p>When used for its psychoactive properties, common doses for pure mescaline range from roughly 200 to 400 mg. This translates to a dose of roughly 10 to 20 g of dried peyote buttons of average potency; however, potency varies considerably between samples, making it difficult to measure doses accurately without first extracting the mescaline. The effects last about 10 to 12 hours.[10] Peyote is reported to trigger rich visual or auditory effects (see synesthesia).</p> <p>In addition to psychoactive use, some Native American tribes use the plant in the belief it may have curative properties. They employ peyote to treat such varied ailments as toothache, pain in childbirth, fever, breast pain, skin diseases, rheumatism, diabetes, colds, and blindness. Peyote also contains an alkaloid called peyocactin. It is now called hordenine. Peyote poisoning has been a concern in California.</p> <p><strong>History</strong></p> <p>In 2005 researchers used radiocarbon dating and alkaloid analysis to study two specimens of peyote buttons found in archaeological digs from a site called Shumla Cave No. 5 on the Rio Grande in Texas. The results dated the specimens to between 3780 and 3660 BCE. Alkaloid extraction yielded approximately 2% of the alkaloids including mescaline in both samples. This indicates that native North Americans were likely to have used peyote since at least five-and-a-half thousand years ago.[16]</p> <p>Specimens from a burial cave in west central Coahuila, Mexico have been similarly analyzed and dated to 810 to 1070 CE.</p> <p>From earliest recorded time, peyote has been used by indigenous peoples, such as the Huichol[18] of northern Mexico and by various Native American tribes, native to or relocated to the Southern Plains states of present-day Oklahoma and Texas. Its usage was also recorded among various Southwestern Athabaskan-language tribal groups. The Tonkawa, the Mescalero, and Lipan Apache were the source or first practitioners of peyote religion in the regions north of present-day Mexico.[19] They were also the principal group to introduce peyote to newly arrived migrants, such as the Comanche and Kiowa from the Northern Plains. The religious, ceremonial, and healing uses of peyote may date back over 2,000 years.</p> <p>Under the auspices of what came to be known as the Native American Church, in the 19th century, American Indians in more widespread regions to the north began to use peyote in religious practices, as part of a revival of native spirituality. Its members refer to peyote as "the sacred medicine", and use it to combat spiritual, physical, and other social ills. Concerned about the drug's psychoactive effects, between the 1880s and 1930s, U.S. authorities attempted to ban Native American religious rituals involving peyote, including the Ghost Dance. Today the Native American Church is one among several religious organizations to use peyote as part of its religious practice. Some users claim the drug connects them to God.</p> <p>Traditional Navajo belief or ceremonial practice did not mention the use of peyote before its introduction by the neighboring Utes. The Navajo Nation now has the most members of the Native <strong>American Church.</strong></p> <p>Dr. John Raleigh Briggs (1851–1907) was the first to draw scientific attention of the Western scientific world to peyote.[22] Louis Lewin described Anhalonium lewinii in 1888.[23] Arthur Heffter conducted self experiments on its effects in 1897.[24] Similarly, Norwegian ethnographer Carl Sofus Lumholtz[25] studied and wrote about the use of peyote among the Indians of Mexico. Lumholtz also reported that, lacking other intoxicants, Texas Rangers captured by Union forces during the American Civil War soaked peyote buttons in water and became "intoxicated with the liquid".</p> <p>The US Dispensatory lists peyote under the name Anhalonium, and states it can be used in various preparations for neurasthenia, hysteria and asthma.</p> <p><strong>Adverse reactions</strong></p> <p>A study published in 2007 found no evidence of long-term cognitive problems related to peyote use in Native American Church ceremonies, but researchers stressed their results may not apply to those who use peyote in other contexts.[27] A four-year large-scale study of Navajo who regularly ingested peyote found only one case where peyote was associated with a psychotic break in an otherwise healthy person; other psychotic episodes were attributed to peyote use in conjunction with pre-existing substance abuse or mental health problems.[28] Later research found that those with pre-existing mental health issues are more likely to have adverse reactions to peyote.[29] Peyote use does not appear to be associated with hallucinogen persisting perception disorder (a.k.a. "flashbacks") after religious use.[30] Peyote does not seem to be associated with physical dependence, but some users may experience psychological dependence.</p> <p>Peyote can have strong emetic effects, and one death has been attributed to esophageal bleeding caused by vomiting after peyote ingestion in a Native American patient with a history of alcohol abuse.[32] Peyote is also known to cause potentially serious variations in heart rate, blood pressure, breathing, and pupillary dilation.</p> <p>Research into the huichol natives of central-western Mexico, who have taken peyote regularly for an estimated 1,500 years or more, found no evidence of chromosome damage in either men or women.</p>
CT 2 (5 S)
Peyote Seeds (Lophophora williamsii)  - 5
Passiflora adenopoda Seeds 1.85 - 1

Passiflora adenopoda Seeds

Price €1.85 SKU: V 22 PA
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5/ 5
<h2><strong>Passiflora adenopoda Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>The flowers are white and purple, 7 cm wide. Fruits turn violet at maturity.</p> <p>Passiflora adenopoda is a fun and easy plant to grow, the plant is a vine that will quickly grow into support by tendrils from the stem. When the plant is about 2m long it will start to profusely produce lots of flowers, with have a nice smell and attract lots of pollinators!</p> <p>Then fruits will appear, little green fruits the size of a plum, filled with seeds covered in a mucilage of bright orange color (DO NOT EAT GREEN, it is poisonous). When mature, the fruits will become purple and are really sweet in taste, great for drinks of fresh fruit.</p> <p>         Passiflora adenopoda is a tropical vine plant. This variety, native from Central America grows happily more than 4m but starts making flowers at just 2m from the base. These seeds come from Costa Rica, where it sometimes grows among people's gardens. They love full sun, but may have a little shade, which makes them have fewer flowers, it has three to five-lobed leaves of a light green color. The plant likes high soil humidity.</p> <p>This plant is a host plant for Heliconius charithonia butterfly, they lay the eggs on the leaves for their caterpillars to eat.</p> <p>Culture: sow the seeds 1 in. deep, on a group of 1 to 3 seeds on individual pots. Loose, well-drained soil is very important for good germination, but the plants won’t mind growing even on clay soils, a soil pH of 5–6 will give the best results. Plant a month after the last frost once the soil has warmed up, or in tropical regions, any time of the year. It may be grown outdoors in zones (USA 8-11) or indoors in a greenhouse. The plant may make flowers after some 4 months of growth depending on the conditions and fruits will develop just 1 month later. Harvest when fully yellow fruits are present to have the best sweetness.</p>
V 22 PA (3 S)
Passiflora adenopoda Seeds 1.85 - 1
Cucumber "Shosha" F1 Russian High Quality Seeds 1.65 - 1

Cucumber "Shosha" F1...

Price €1.65 SKU: PK 4
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5/ 5
<h2 class=""><strong>Cucumber Seeds “Shosha” F1 Russian High Quality</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Early hybrid, 39-43 days from germination to fruiting. The female type of flowering. Fruits are short, 9-11 cm in length, 3-3.5 cm in diameter, weighing about 85 g. The lateral shoots are short, the root system is powerful, the plant is balanced. The hybrid is resistant to ordinary cucumber mosaic, powdery mildew, and all other cucumber diseases. <br>The productivity of 12-18 kg / m2.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PK 4 (5 S)
Cucumber "Shosha" F1 Russian High Quality Seeds 1.65 - 1
Giant Long Luffa Sponge Seeds (Luffa aegyptiaca) 2.15 - 1

Giant Long Luffa Sponge...

Price €2.45 SKU: VE 41
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5/ 5
<h2><strong>Giant Long Luffa Sponge Seeds (Luffa aegyptiaca)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><strong>This is the largest and the longest luff that exists.</strong> The original luffa sponge variety producing large fruits on vigorous climbing vines which can be dried for your own home grown sponges. &nbsp;Although slow to start, when established and with warm weather these are vigorous plants and can reach 20ft. &nbsp;Sturdy support is vital as the fruits are heavy and must be kept clear of the ground to prevent rotting.</p> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Soak seeds overnight before planting.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Sow in warmth (65 degrees +) ½”- ¾” deep from 4 weeks prior to the last frost under cover. (18-22 days to germinate)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Remove weaker seedlings, as they do not transplant well.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When 3-4 inches high gradually acclimatise outdoors after all danger of frost has passed.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Site the plants in a warm sheltered position with good drainage, these will need full sun and warmth to thrive and sturdy support. (110 days from germination)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Plant out at least 24”apart and avoid feeding or the crop will be reduced. They will start slow and when established and with warmer weather will quickly accelerate.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Keep moist throughout the summer and stop watering in autumn as fruits mature.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; In autumn, mature gourds will begin to turn brown and dry turning yellow/brown, feel light with the outside skin loose.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Harvest remaining fruit before the first frost and mature in a warm well-ventilated position.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When fully dry the blossom end cap can be broken off, and a vascular</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; bundle can be pulled up the side of the gourd like a zipper. The sponge will pop out and be very wet and white.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Quickly rinse the sponge in water to prevent the plant juices from oxidizing on the sponge and remove the seeds at this time.</div> <div>The sponges can be rinsed in a 10% bleach solution to whiten them.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 41 (5 S)
Giant Long Luffa Sponge Seeds (Luffa aegyptiaca) 2.15 - 1

This plant has giant fruits
1000 Seeds Giant Sunflower - Mongolian Giant 9.95 - 2

1000 Seeds Giant Sunflower...

Price €9.95 SKU: P 389
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>1000 Seeds Giant Sunflower - Mongolian Giant</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package with 1000+- (100g) seeds.</strong></span></h2> <p>A true giant reaching up to 420cm (14ft) tall with one of the largest flowering sunflower seed heads available which can achieve up to 45cm (18in) across.   The seeds are one of the largest available for Helianthus (Sunflower) and ideal for birds over-winter.  Not suitable for exposed sites and will need support.</p> <p>Days To Germination:  14-21 days</p> <p>Optimum Soil Temp. for Germination: 68F-86F</p> <p>Planting Depth: 1/4  inch</p> <p>Spacing, Seed: 4-6 inch</p> <p>Spacing, Plant: 24-36 inches</p> <p>Plant Height: 10-14 ft</p> <p>Light:  Full Sun</p> </body> </html>
P 389
1000 Seeds Giant Sunflower - Mongolian Giant 9.95 - 2

Kewiña queñua queñoa Polylepis besseri seeds 2.049999 - 4

Kewiña queñua queñoa...

Price €2.05 SKU: T 78
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kewiña queñua queñoa Polylepis besseri seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Polylepis is a genus comprising 28 recognised shrub and tree species,[1] that are endemic to the mid- and high-elevation regions of the tropical Andes.[2] This group is unique in the rose family in that it is predominantly wind-pollinated. They are usually gnarled in shape, but in certain areas some trees are 15–20 m tall and have 2 m-thick trunks. The foliage is evergreen, with dense small leaves, and often having large amounts of dead twigs hanging down from the underside of the canopy. The name Polylepis is, in fact, derived from the Greek words poly (many) plus letis (layers), referring to the shredding, multi-layered bark that is common to all species of the genus.[2] The bark is thick and rough and densely layered for protection against low temperatures. Some species of Polylepis form woodlands growing well above normal tree line within grass and scrub associations at elevations over 5000 m; which makes Polylepis appear to be the highest naturally occurring arboraceous angiosperm genus in the world.</p> <p> </p> <p>The genus Polylepis contains about twenty species that are distributed across the Andes. It is in the rose family, Rosaceae. The genus belongs to the tribe Sanguisorbeae, which mainly comprises herbs and small shrubs.[3] Although the relationship of Polylepis to other genera of Sanguisorbeae is largely unknown, the analysis of Torsten Eriksson et al. (2003) showed evidence of a close relationship between Polylepis and Acaena,[4] which shows tendencies towards having fused stipular sheaths, reddish, flaking-off bark, and axillary, somewhat pendant inflorescences, features otherwise characteristic of Polylepis.[5] There are several characteristics that are important taxonomically to distinguish between species of Polylepis, for example: 1) The amount of leaf congestion, 2) presence or absence of spurs and their size and vestiture, 3) presence or absence and type of trichomes, (4) size, shape, thickness and vestiture of leaflets. The most important taxonomic character, however, is the leaflets.[2]</p> <p> </p> <p>Studies suggest that repeated fragmentation and reconnection of páramo vegetation, caused by the Pleistocene climatic fluctuations, had a strong influence on the evolution and speed of speciation in the genus Polylepis as well as the páramo biota as a whole.</p> <p> </p> <p><strong>Habitat and distribution</strong></p> <p> </p> <p>Tree species in the genus Polylepis are confined to the high tropical South American Andes Mountains, with the most abundant concentrations of Polylepis ranging from northern Venezuela to northern Chile and adjacent Argentina. One known group of extra-tropical populations of Polylepis is distributed in the mountains of Northwestern Argentina. Most species of Polylepis grow best at high elevations between 3500 and 5000 meters. However, there are occurrences of species at altitudes as low as 1800 meters.[2] These low altitude species are mixed with montane forest which indicates that components of the genus could have been present in western South America during the Miocene Period or even earlier.[2] It is extremely rare for tree species to live at such altitudes, making Polylepis one of the highest naturally occurring trees along with the conifers of the Himalayan Mountains. Polylepis racemosa grows as shrubby trees on steep, rocky slopes above cloud forest. Polylepis tarapacana is one that reaches 4,800 m; the highest elevation of tree growth in the world.[2]</p> <p> </p> <p>There is much debate on whether Polylepis was forced to exhibit such extreme elevation habitats due to habitat destruction by human interference. Physiological tolerances for growth at these elevations are subject to considerable debate among scientists, but evidence indicates that even before severe decimation by man, high elevation trees were limited in their distribution by the presence of specialized microhabitats.[2] Due to the harsh environment in which many species of Polylepis grow the growth of the tree's stems and branches are generally contorted. This abnormal growth is often associated with windy, cold or arid habitats. The climate of the South American Andes changes drastically throughout the region creating lots of microhabitats. Overall, the climate consists of short southern summers when temperatures are warm and rainfall is high and long winters when temperatures are low and rainfall is limited. The temperature and amount of rainfall also depend on which side of the mountain (eastern or western side), elevation and latitude.</p> <p> </p> <p><strong>Human use</strong></p> <p>Since Polylepis inhabits extremely high elevations, it has played an important role in the culture of various Andean Indian groups by providing building material and firewood.[2] The woodlands themselves constitute a distinctive habitat for other organisms allowing for the creation of endemic fauna in the future. The trees are also used as decoration; planted in front of buildings and houses. As a result of people expanding their reach, Polylepis have been subjected to harvest for firewood, the clearing of woodlands for pastureland and the destruction of seedlings by domesticated animals. Few trees have been found growing on level ground and are subsequently located on "inaccessible" slopes.</p> </body> </html>
T 78
Kewiña queñua queñoa Polylepis besseri seeds 2.049999 - 4

Variety from Peru
Peruvian Yellow Chulpe Corn - Maiz Seeds 2.25 - 2

Peruvian Yellow Chulpe Corn...

Price €2.25 SKU: VE 235
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Peruvian Yellow Chulpe Corn - Maiz Seeds</strong></h2> <h2><span style="color: #fd0202;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted (cancha).</span></p> <p><span>This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths.</span></p> <p><span>Chullpi maize is a native variety of Peru and the provinces of Jujuy and Salta, in North-western Argentina. Its spikes are oval to conical in shape, with numerous rows of 18 to 24 kernels each. The grains are long, narrow, containing starch in the heel and dextrin or sugar at the apex and becoming wrinkled when mature.Chullpi maize is still produced in its native area by farmers of pre-Hispanic origin, who traditionally use it as a food reserve for the winter. Its roasted grains are eaten as they are or together with goat cheese, another product of the region. In addition, it can also be transformed into a typical breakfast drink. Finally, its green ears, called ‘choclos’, can be occasionally consumed boiled in water or roasted, their taste being sweeter than the mature ones as they feature a higher sugar content. The survival of the Chullpi variety is now severely endangered, as on the one hand it requires particular weather conditions for its growth and on the other it suffers from the competition of other commercial sweet corn varieties, which are both sold frozen in the cobs and shelled in cans. This caused its cultivation to plunge, and it is today rare to see it exchanged with other products.</span></p>
VE 235 (2.5g)
Peruvian Yellow Chulpe Corn - Maiz Seeds 2.25 - 2
Seeds Cowa Mangosteen, Kandis, Village Kandis (Garcinia cowa)

Seeds Cowa Mangosteen,...

Price €5.95 SKU: V 221 C
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5/ 5
<h2><strong>Seeds Cowa Mangosteen, Kandis, Village Kandis (Garcinia cowa)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h2> <p>Garcinia cowa is an evergreen tree growing 8 - 12 metres tall. The bole can be 15 - 20cm in diameter.</p> <p>The tree is harvested from the wild for its edible fruits and leaves, which are used locally. The tree is also cultivated for its fruit, mainly in some areas of its native range, and is also sometimes used as a rootstock.</p> <p>Fruit - raw The mature, ovoid-globose, yellow-brown fruit can be 5 - 6cm long and 4 - 5cm in diameter</p> <p>Leaves - cooked Eaten as a vegetable.</p>
V 221 C
Seeds Cowa Mangosteen, Kandis, Village Kandis (Garcinia cowa)

Variety from Serbia

This plant has giant fruits

"Vezanka" Chili 500 Seeds Old Serbian variety

Vezanka chili - 4000 Seeds...

Price €120.00 SKU: C 57
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5/ 5
<div id="idTab1" class="rte"> <h2><strong>"Vezanka" Chili 4000&nbsp;Seeds Old Serbian variety</strong></h2> <h2><span style="color: #ff0a0a;" class=""><strong>Price for Package of 4000&nbsp;seeds.</strong></span></h2> <div><span>Vezena peppers are medium to large in size and are long, slender, and taper to a point at the non-stem end, averaging one centimeter in diameter near the stem cap and 15-30 centimeters in length. The pods have prominent, horizontal tan lines, also known as corking, and these lines create a leathery texture. The skin matures from green to red and is very thin, moist, and slightly chewy. Inside the pod, there is a hollow seed cavity housing many round, pale white to cream-colored seeds that are slippery, firm, and crunchy. Vezena peppers have a mild to medium heat, are very aromatic, and are initially sweet with a nutty finish.&nbsp;</span> <h2>CURRENT FACTS</h2> <span>Vezena peppers, botanically classified as Capsicum annuum, are a rare heirloom variety native to Eastern Europe that grows on small plants reaching just under one meter in height. Also known as the Rezha Macedonian pepper, Vezeni Piperki, Vezenka, Vezanka, and Vezhenka, the name Vezena Piperka often translates to “engraved” or “embroidered,” a descriptor used to identify the pepper’s unique corked skin. Vezena peppers vary considerably in heat and average between 1,200-5,000 units on the Scoville Heat Scale, with some peppers carrying less capsaicin having a milder taste and some peppers carrying stronger heat similar to a jalapeno. Vezena peppers are commonly used as decoration and are also dried and ground for use in spices such as paprika.&nbsp;</span><br> <h2>NUTRITIONAL VALUE</h2> <span>Vezena peppers contain vitamins C, A, K, and B6, potassium, manganese, iron, magnesium, copper, and fiber.&nbsp;</span><br> <h2>APPLICATIONS</h2> <span>Vezena peppers are best suited for both raw and cooked applications such as grilling and roasting. They can be chopped, diced, and incorporated into salsas or they can be roasted or boiled and used in marmalades and spreads. Vezena peppers are also commonly dried and hung for extended use or ground into paprika and chile salt. They can also be pickled or smoked for an added flavor. Vezena peppers pair well with savory foods, omelets, onion, garlic, sour cream, yogurt, meats such as poultry, pork, beef, and fish, creamy sauces, rice, potatoes, goulash, and boiled or steamed vegetables. They will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. Vezena peppers have extremely thin skin and will dry out quickly if left in a dry, warm environment.&nbsp;</span><br> <h2>ETHNIC/CULTURAL INFO</h2> <span>In Serbia, Vezena peppers are often hung in large clusters around homes and are dried naturally in the autumn sun. The peppers are then left as decoration or are used for grinding into spices and powders. Vezena peppers have been grown in Serbia for hundreds of years, and the Serbian farmers search for the fruits with the most corking striations and collect the seeds as these peppers are considered the most valuable to grow.&nbsp;</span><br> <h2>GEOGRAPHY/HISTORY</h2> <span>Vezena peppers are native to Eastern Europe, specifically to Serbia. The exact origins are unknown, but these peppers are believed to have been cultivated for hundreds of years and are also found in Albania, Yugoslavia, and other select areas in the Balkan region.</span></div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 57
"Vezanka" Chili 500 Seeds Old Serbian variety
Welsh Onion Seeds (Allium fistulosum)

Welsh Onion Seeds (Allium...

Price €1.55 SKU: MHS 142
,
5/ 5
<h2><strong>Welsh Onion Seeds (Allium fistulosum)</strong></h2> <h2><span style="color: #f80101;"><strong>Price for Package of 50 (0,13 g) seeds.</strong></span></h2> <p><span>Long-term Welsh onion – one of ancient useful plants who can provide with valuable vitamin greens in the early spring. Its bright shoots are shown when even not all snow melted on a country site. In the people to it thought up many names: dudchaty, Chinese, sand, Tatar. Gentle, not really sharp "plumelets" are suitable for salads, garnishes, okroshka.</span></p> <p><strong><span>Description and characteristic of Welsh onion</span></strong></p> <p><span>Externally these onions are similar on everything the known napiform. But here the bulb underground at it is not formed. The basis of escape has only a small expansion called by botanists a false bulb. It is formed because the bases of sheet vaginas are thickened. The underground part of Welsh onion lives in the earth some years, and here the land part presented by leaves and tsvetonosa annually dies off during the autumn period. For Welsh onion strong branching, existence of a set of modified dudchaty leaves, hollow is characteristic inside. They accrue gradually, gaining the power. Depending on a grade, height of Welsh onion can be from 40 to 60 cm. For the second year of life Welsh onion throws out flower shooters, which length about 45 cm. Growing on one place, these onions well give greens for seven years. But it is best of all it does in the first four years. Then productivity considerably falls, it is connected with strong growth of underground part. Therefore in four years it should be seated in other places of a site. Surprisingly, but shoots of Welsh onion are capable to transfer spring frosts when stem of thermometer falls lower than zero by eight degrees. And here adult plants normally winter even if temperature will be-45 degrees. Therefore it is sowed often by Siberian summer residents. For normal development these onions need long light day. Optimum temperature for fast development from 18 to 22 degrees. Vitamin C in Welsh onion is approximately twice more, than in a turnip. There are in it phytoncides, essential oils, vitamins: carotene, B1, V2, PP, mineral salts of calcium, magnesium, phosphorus, iron, potassium.</span></p> <p><span>The Chinese and Tibetan Aesculapians actively use Welsh onion as the antiseptic, all-strengthening means at treatment of gastrointestinal diseases, feverish states, skin illnesses. It is recommended to eat to hypertensive persons, it improves elastic properties of walls of capillaries.</span></p> <p><strong><span>Site for Welsh onion</span></strong></p> <p><span>This perennial cannot be placed on low, flooded places. A bed it is better for it to do the high. The excellent crop can be received on the structural, generously flavored with organic chemistry light loams or sandy loams. Boggy or heavy clay soil does not suit Welsh onion at all. It is also necessary to consider that on sandy and peaty soil which tend to drying, the strelkovaniye occurs much quicker. Sour soils before landing by all means should be izvestkovat or changed, adding a dolomitic flour when redigging. Well sites where grew cabbage, pumpkin, vegetable marrows, potatoes earlier are suitable for Welsh onion. If soils at you poor, on square meter it is necessary to bring about 5 kg of humus, 25 grams of ammonium nitrate, 15 grams of chloride potassium, 25 grams of superphosphate. It is better to prepare a site for Welsh onion even in the fall.</span></p> <p><strong><span>Landing</span></strong></p> <p><span>It is possible to sow Welsh onion from the last days of April to the last decade of July – here such long period. But that the earth was not empty if you decided to sow Welsh onion in the summer, in the spring on this place can put salad, fennel, the Beijing cabbage or a radish so far, and then after their cleaning to place Welsh onion there. At first it is desirable to wet seeds in water or solution of microfertilizers (one tablet on water liter undertakes). Only watch that seeds did not give long boring, such seeds will complicate landing process. We at first for 20 minutes presoak seeds in potassium permanganate solution (warm), and then in usual warm water which constantly we change. In advance before landing humidify the bed, and then already do grooves. On square meter about two grams of seeds leave. Depth of seal fluctuates from 1 to 2 cm (everything depends on your soil). Between plants there has to be a distance not less than 6 cm, and between ryadochka – on 18 cm. If carry out landing in the early spring (April), it is better to cover a gryadochka with a film or other ukryvny material. It will be necessary to remove it when boring seems.</span></p> <p><strong><span>Recommendations about further leaving</span></strong></p> <p><span>And everything is farther it will be simpler – acquaintances to us loosening, timely watering, weedings, top dressing if necessary. InfoAdvisor.net will notice that loosening it is desirable to carry out after each rain (or watering). Then the soil crust will not be formed, air will be better to get into the earth, it will more long keep moisture. When Welsh onion does not have moisture, it "becomes angry" - tastes bitter and grows coarse. If seeds from these onions are not required for you, tear off flower arrows. Now about podkormka. Do the first of them in 30 days after shoots get out, using an azofoska or a nitrofoska (on square meter take them 10 grams). Also the divorced dung water is good. That onions wintered better, in October carry out top dressing with potash fertilizers (their number of 10 grams on square meter). The next year in the spring as soon as from a gryadochka snow leaves, clean the remains of plants, cover it with ukryvny material. If build a parnichok, for example, by means of arches, receive green material for about fifteen days earlier. If to carry out having watered with warm water, it too will accelerate receiving greens.</span></p> <p><span>If you wish to grow up Welsh onion as an odnoletnik then it is better to resort to a rassadny way of cultivation. At first sow seeds in the spring in glasses on some pieces, keep them in the greenhouse. And then already send to an open ground when at plants is on four leaves. Usually such occurs in the middle of May. Then in the middle of July you receive a good harvest of sound Welsh onion.</span></p> <p><span>If contain Welsh onion as part of affiliated plants dig out perennial, each three or four years with the earth and replace in other place. Such way of reproduction, simple division of a big bush, is very convenient. Still such expanded bushes can be dug out with an earth lump over time and then to use for a vygonka to receive vitamin greens. It works well even on a window sill in the container.</span></p> <p><span>Sometimes Welsh onion gets sick peronosporozy, the pale green specks blurring on a stalk and a gray-violet raid testify to it. Here it is necessary to do processing by specifics. If in plumelets you noticed a white worm, this is the wrecker called by the onions miner. Can lead its defeat to rotting of a false bulb onions flies (their larvae). Transparent, whitish stripes on a stalk of Welsh onion is a sign of that in a stalk the onions weevil was brought.</span></p> <p><span>It is a little about harvesting. During the season it is possible to carry out some cuts (at ground level) of the accruing green material – gentle "plumelets". Manage to make the last cut to the middle of August that onions could be prepared for wintering.</span></p>
MHS 142 (50 S)
Welsh Onion Seeds (Allium fistulosum)
Ashitaba seeds (Tomorrow's Leaf) (Angelica keiskei) 3.95 - 1

Ashitaba seeds (Tomorrow's...

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