5/ 5

<h2><strong>Sweet Calabash Seeds (Passiflora maliformis)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>Passiflora morifolia (Blue sweet calabash or Woodland-Passion flower) is a white and purple flowered Passion flower with blue or purple fruit. The very fast-growing vine that can grow a few dozen feet in a season. Flowers are ornate, white, blue and purple fruits follow, which ripen to blue or purple. The orange pulp might be edible. The hardiness of P. morifolia is to at least 32 °F, some sources claim as low as 15-20 °F. It grows well in full sun or filtered sun. The vine is fast growing and once established it is quite vigorous. Its propagation is by seed or by cuttings. It is grown as an ornamental. It is not cultivated for its fruit. It is native to the parts of Central and South America</p> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds / Cuttings</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">about 24-48 hours soak in warm water</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.5 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">25 ° C +</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2-4 Weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></span></p> </td> </tr></tbody></table>

V 18 PMC2

5/ 5

<div> <h2><strong>Red Custard Apple Seeds RARE (Annona reticulata)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h2> <p>The red custard apple is a very close relative to the sugar apple and atemoya. They have a thick creamy custard-like pulp that can be pink, red. The fruit have a pleasant flavor and aroma, and they are best eaten out of hand or in ice cream.</p> <p><span>Both in tree and in fruit, the custard apple, Annona reticulata L., is generally rated as the mediocre or "ugly duckling" species among the prominent members of this genus. Its descriptive English name has been widely misapplied to other species and to the hybrid ATEMOYA, and it is sometimes erroneously termed "sugar apple", "sweetsop" and, by Spanish-speaking people, "anon" or "rinon", in India, "ramphal", all properly applied only to Annona squamosa. It has, itself, acquired relatively few appropriate regional names. Most commonly employed as an alternate name in English-speaking areas is bullock's-heart or bull's-heart; in French, coeur de boeuf; Portuguese, coracao de boi; in Spanish, often merely corazon—all alluding to its form and external blush. The skin color is reflected in the Bolivian name, chirimoya roia, the Salvadoran anona rosada, and the Guatemalan anona roja or anona colorada. In the latter country it is also known as anona de seso. Araticum ape or araticum do mato are additional names in Brazil. Some people refer to it as Jamaica apple, or as netted custard apple, which is translated as anona de redecilla in Honduras and Nicaragua. Cachiman, cachiman coeur de boeuf and corossol sauvage may be heard in the French-influenced West Indies. In the Netherlands Antilles it is kasjoema. This name and boeah nona are used in Surinam. In Cuba, it is mamon or chirimoya. Some Central Americans give it the name anona, or anonillo; Colombians, anon pelon. To the Carib Indians the fruit was known as alacalyoua; to the Aztecs, quaultzapotl, and to the Maya, tsulimay, tsulilpox, tsulipox, pox, oop, or op. It is generally called in the Philippines sarikaya; in India ramphal, nona or luvuni, in Malaya, nona kapri, or lonang; in Thailand, noi nong";; in Cambodia, mo bat or mean bat; in Laos, khan tua lot; in South Vietnam, binh bat; North Vietnam, qua na. <br /><a name="Description"></a><strong><span><br /></span></strong></span><strong><span>Description</span></strong><span><br />The custard apple tree is not especially attractive. It is erect, with a rounded or spreading crown and trunk 10 to 14 in (25-35 cm) thick. Height ranges from 15 to 35 ft (4.5-10 m). The ill-smelling leaves are deciduous, alternate, oblong or narrow-lanceolate, 4 to 8 in (10-20 cm) long, 3/4 to 2 in (2 5 cm) wide, with conspicuous veins. Flowers, in drooping clusters, are fragrant, slender, with 3 outer fleshy, narrow petals 3/4 to 1 1/4 in (2 3 cm) long; light-green externally and pale-yellow with a dark-red or purple spot on the inside at the base. The flowers never fully open. The compound fruit, 3 l/4 to 6 1/2 in (8-16 cm) in diameter, may be symmetrically heart-shaped, lopsided, or irregular; or nearly round, or oblate, with a deep or shallow depression at the base. The skin, thin but tough, may be yellow or brownish when ripe, with a pink, reddish or brownish-red blush, and faintly, moderately, or distinctly reticulated. There is a thick, cream-white layer of custardlike, somewhat granular, flesh beneath the skin surrounding the concolorous moderately juicy segments, in many of which there is a single, hard, dark-brown or black, glossy seed, oblong, smooth, less than 1/2 in (1.25 cm) long. Actual seed counts have been 55, 60 and 76. A pointed, fibrous, central core, attached to the thick stem, extends more than halfway through the fruit. The flavor is sweet and agreeable though without the distinct character of the cherimoya, sugar apple, or atemoya. <br /><a name="Origin_and_Distribution"></a><strong><span><br /></span></strong></span><strong><span>Origin and Distribution</span></strong><span><br />The custard apple is believed to be a native of the West Indies but it was carried in early times through Central America to southern Mexico. It has long been cultivated and naturalized as far south as Peru and Brazil. It is commonly grown in the Bahamas and occasionally in Bermuda and southern Florida. Apparently it was introduced into tropical Africa early in the 17th century and it is grown in South Africa as a dooryard fruit tree. In India the tree is cultivated, especially around Calcutta, and runs wild in many areas. It has become fairly common on the east coast of Malaya, and more or less throughout southeast Asia and the Philippines though nowhere particularly esteemed. Eighty years ago it was reported as thoroughly naturalized in Guam. In Hawaii it is not well known. <br /><a name="Cultivars"></a><strong><span><br /></span></strong></span><strong><span>Cultivars </span></strong><span><br />No named cultivars are reported but there is considerable variation in the quality of fruit from different trees. The yellow-skinned types seem superior to the brownish, and, when well filled out, have thicker and juicier flesh. Seeds of a purple-skinned, purple-fleshed form, from Mexico, were planted in Florida and the tree has produced fruit of unremarkable quality. <br /><a name="Climate"></a><strong><span><br /></span></strong></span><strong><span>Climate</span></strong><span><br /> The custard apple tree needs a tropical climate but with cooler winters than those of the west coast of Malaya. It flourishes in the coastal lowlands of Ecuador; is rare above 5,000 ft (1,500 m). In Guatemala, it is nearly always found below 4,000 ft (1,220 m). In India, it does well from the plains up to an elevation of 4,000 ft (1,220 m); in Ceylon, it cannot be grown above 3,000 ft (915 m). Around Luzon in the Philippines, it is common below 2,600 ft (800 m). It is too tender for California and trees introduced into Palestine succumbed to the cold. In southem Florida the leaves are shed at the first onset of cold weather and the tree is dormant all winter. Fully grown, it has survived temperatures of 27º to 28ºF (-2.78º to 2.22ºC) without serious harm. This species is less drought-tolerant than the sugar apple and prefers a more humid atmosphere. <br /><a name="Soil"></a><strong><span><br /></span></strong></span><strong><span>Soil</span></strong><span><br />The custard apple does best in low-lying, deep, rich soil with ample moisture and good drainage. It grows to full size on oolitic limestone in southern Florida and runs wild in light sand and various other types of soil in the New and Old World tropics but is doubtless less productive in the less desirable sites. <br /><a name="Propagation"></a><strong><span><br /></span></strong></span><strong><span>Propagation</span></strong><span><br />Seed is the usual means of propagation. Nevertheless, the tree can be multiplied by inarching, or by budding or grafting onto its own seedlings or onto soursop, sugar apple or pond apple rootstocks. Experiments in Mexico, utilizing cherimoya, llama, soursop, custard apple, Annona sp. Af. lutescens and Rollinia jimenezii Schlecht. as rootstocks showed best results when custard apple scions were side-grafted onto self-rootstock, soursop, or A. sp. Af. lutescens. Custard apple seedlings are frequently used as rootstocks for the soursop, sugar apple and atemoya. <br /><br /><a name="Culture"></a><strong><span><br /></span></strong></span><strong><span>Culture</span></strong><span><br />The tree is fast-growing and responds well to mulching, organic fertilizers and to frequent irrigation if there is dry weather during the growing period. The form of the tree may be improved by judicious pruning. <br /><a name="Harvesting_And_Yield"></a><strong><span><br /></span></strong></span><strong><span>Harvesting And Yield</span></strong><span><br />The custard apple has the advantage of cropping in late winter and spring when the preferred members of the genus are not in season. It is picked when it has lost all green color and ripens without splitting so that it is readily sold in local markets. If picked green, it will not color well and will be of inferior quality. The tree is naturally a fairly heavy bearer. With adequate care, a mature tree will produce 75 to 100 lbs (34-45 kg) of fruits per year. The short twigs are shed after they have borne flowers and fruits. <br /><a name="Pests_and_Diseases"></a><strong><span><br /></span></strong></span><strong><span>Pests and Diseases</span></strong><span><br /> The custard apple is heavily attacked by the chalcid fly. Many if not all of the fruits on a tree may be mummified before maturity. In India, the ripening fruits must be covered with bags or nets to avoid damage from fruit bats. A dry charcoal rot was observed on the fruits in Assam in 1947. In 1957 and 1958 it made its appearance at Saharanpur. The causal fungus was identified as Diplodia annonae. The infection begins at the stem end of the fruit and gradually spreads until it covers the entire fruit. <br /><a name="Food_Uses"></a><strong><span><br /></span></strong></span><strong><span>Food Uses</span></strong><span><br />In India, the fruit is eaten only by the lower classes, out-of-hand. In Central America, Mexico and the West Indies, the fruit is appreciated by all. When fully ripe it is soft to the touch and the stem and attached core can be easily pulled out. The flesh may be scooped from the skin and eaten as is or served with light cream and a sprinkling of sugar. Often it is pressed through a sieve and added to milk shakes, custards or ice cream. I have made a delicious sauce for cake and puddings by blending the seeded flesh with mashed banana and a little cream.</span></p> <p><a name="Food_Value"></a><strong><span><br /></span></strong><strong><span>Food Value Per 100 g of Edible portion*</span></strong></p> <p><span>Calories 80-101 <br />Moisture 68.3-80.1 g <br />Protein 1.17-2.47 g <br />Fat 0.5-0.6 g <br />Carbohydrates 20-25.2 g <br />Crude Fiber 0.9-6.6 g <br />Ash 0.5-1.11 g <br />Calcium 17.6-27 mg <br />Phosphorus 14.7-32.1 mg <br />Iron 0.42-1.14 mg <br />Carotene 0.007-0.018 mg <br />Thiamine 0.075-0.119 mg <br />Riboflavin 0.086-0.175 mg <br />Niacin 0.528-1.190 m <br />Ascorbic Acid 15.0-44.4 mg <br />Nicotinic Acid 0.5 mg <br />*Minimum and maximum levels of constituents from analyses made in Central America, Philippines and elsewhere. <br /><a name="Toxicity"></a><strong><span><br /></span></strong></span><strong><span>Toxicity</span></strong><span><br />The seeds are so hard that they may be swallowed whole with no ill effects but the kernels are very toxic. The seeds, leaves and young fruits are insecticidal. The leaf juice kills lice. The bark contains 0.12% anonaine. Injection of an extract from the bark caused paralysis in a rear limb of an experimental toad. Sap from cut branches is acrid and irritant and can severely injure the eyes. The root bark has yielded 3 alkaloids: anonaine, liriodenine and reticuline (muricinine).</span></p> <p><a name="Other_Uses"></a><strong><span><br /></span></strong><strong><span>Other Uses</span></strong><span><br />The leaves have been employed in tanning and they yield a blue or black dye. A fiber derived from the young twigs is superior to the bark fiber from Annona squamosa. Custard apple wood is yellow, rather soft, fibrous but durable, moderately close-grained, with a specific gravity of 0.650. It has been used to make yokes for oxen. <br /><a name="Medicinal_Uses"></a><strong><span><br /></span></strong></span><strong><span>Medicinal Uses</span></strong><span><br />The leaf decoction is given as a vermifuge. Crushed leaves or a paste of the flesh may be poulticed on boils, abscesses and ulcers. The unripe fruit is rich in tannin; is dried, pulverized and employed against diarrhea and dysentery. The bark is very astringent and the decoction is taken as a tonic and also as a remedy for diarrhea and dysentery. In severe cases, the leaves, bark and green fruits are all boiled together for 5 minutes in a liter of water to make an exceedingly potent decoction. Fragments of the root bark are packed around the gums to relieve toothache. The root decoction is taken as a febrifuge.</span></p> <p></p> </div> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds / Cuttings</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">pour hot water over the seeds + soak about 24-48 h</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">25 ° C +</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">about 2-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;">Seeds Gallery 05.11.2012.</span></p> </td> </tr> </tbody> </table> </div>

V 10 R (2 S)

5/ 5

<h2><strong>Burmese Grape Seeds (Baccaurea ramiflora)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 2 seeds.</strong></span></h2> <p><strong><em><span>Baccaurea ramiflora</span></em></strong><span>,</span>^{<span><span>[1]</span></span>}<span>&nbsp;the&nbsp;<strong>Burmese grape</strong>,</span>^{<span><span>[2]</span></span>}<span>&nbsp;is a slow growing&nbsp;<span>evergreen</span>&nbsp;tree in the&nbsp;<span>Phyllanthaceae</span>&nbsp;family, growing to 25 m, with a spreading crown and thin bark. It is found throughout&nbsp;<span>Asia</span>, most commonly cultivated in&nbsp;<span>India</span>,&nbsp;<span>Bangladesh</span>, and&nbsp;<span>Malaysia</span>. It grows in evergreen forests on a wide range of soils. The fruit is harvested and used locally, eaten as a fruit, stewed or made into wine; it is also used medicinally to treat skin diseases. The bark, roots, and wood are harvested for medicinal uses.</span></p> <p><span>The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5–3.5&nbsp;cm in diameter, glabrous, with 2–4 large purple-red seed, with white aril.</span></p> <p><strong><span>Ripe fruits of Burmese grapes</span></strong></p> <p><span>Bark, roots and wood are dried and ground before boiling in water. Fruits can be kept fresh for 4–5 days, or boiled and mixed with salt after which it keeps well-closed jars. Marginal importance of the fruit locally used and sold.</span></p> <p>The tree is valued locally for its edible fruit and is often cultivated in the home garden and intercropped with other tropical fruits like durian, rambutan, and mango. It is also planted as an ornamental and to provide shade.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 26 (2 S)

5/ 5

<h3><span style="font-size:14pt;"><strong>Zebra Grass Seeds (Miscanthus sinensis Zebrinus) </strong></span></h3> <h3><span style="color:#d0121a;font-size:14pt;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p><strong>Culture</strong></p> <p>Easily grown in average, medium moisture, well-drained soil in full sun to part shade. Tolerant of a wide range of soils from well-drained sandy soils to the heavy clays present in much of the St. Louis area. Prefers moist soils. Best in full sun. Less vigorous with decreased flowering and tendency to flop in too much shade. Tolerant of summer heat and humidity. Clumps slowly expand in circumference by short rhizomes, but typically retain tight clump shape. Foliage should be left standing throughout the winter for visual interest and crown protection. Cut foliage close to the ground in late winter just before new shoots appear. Propagate by division of the crown. This grass will reseed to the point of being somewhat invasive in the milder parts of its growing range. Mulch helps prevent reseeding.</p> <p><strong>Noteworthy Characteristics</strong></p> <p>Miscanthus sinensis, commonly known as Chinese silver grass, Japanese silver grass or eulalia grass, is a clump-forming warm season grass that typically grows to 3-7’ tall. It is native to lowlands and lower alpine areas in Japan, Korea and China. It has escaped gardens and naturalized in over 25 states in the Central and Eastern U.S. east of the Mississippi River plus in several western States including Colorado and California.</p> <p>This grass features a dense clump of upward-arching stems and leaves which give it a rounded, fountain-like appearance. Linear leaves (to 3-4’ long and 3/8” wide) have tapered tips, serrate margins and whitish to silvery midribs. Foliage often turns attractive shades of yellow to orange by mid-fall before gradually fading to beige-tan for winter. Pink to red flowers in feathery, whisk-like, loose terminal panicles (8-10” long) bloom above the foliage from late August to October. Flower panicles gradually turn beige by mid-fall as the seeds mature. Flower panicles and foliage both retain good arching shape, beige color and ornamental interest throughout winter, with enhanced attractiveness often coming from a covering of new fallen snow.</p> <p>Miscanthus sinensis will spread somewhat invasively in the landscape, particularly in some of the milder areas of its growing range. It often initially spreads to disturbed sites such as roadsides, railroad right-of-ways or woodland margins. Invasive potential for the species is significant, but is of less concern for many of the numerous ornamental cultivars, some of which are sterile.</p> <p>Genus name comes from the Greek words miskos meaning a stem and anthos meaning flower in reference to the stalked spikelets.</p> <p>Specific epithet means Chinese.</p> <p>This grass was once included in the genus Eulalia, but was subsequently reclassified to the genus Miscanthus with retention of its common name of Eulalia grass by many gardeners.</p> <p>'Zebrinus', knows as zebra grass, is a clump-forming grass noted for its horizontally banded foliage which is reminiscent of both the popular M. s. 'Strictus' and M. s. 'Puenktchen'. However, 'Zebrinus' clumps are rounded, tend to flop and often need support, whereas 'Strictus' and 'Puenktchen' both feature spiky, upright leaf blades in narrower clumps which usually do not need staking. 'Zebrinus' typically forms a substantial foliage clump to 4-6' tall, however it sends up flower stalks to 2' above the foliage clump, thus bringing the total height of the grass to 6-8' tall when in flower. Features dark green leaves with zebra-striped, golden yellow bands extending horizontally across the leaves at irregular intervals. Foliage gradually fades to tan after frost. Tiny pink/copper-tinted flowers appear in tassel-like inflorescences above the foliage in late summer, gradually turning into silvery white plumes in fall. Flower plumes persist well into winter providing good winter interest.</p> <p><strong>Problems</strong></p> <p>No frequently occurring insect or disease problems. In some areas of the U.S., miscanthus mealybug and miscanthus blight are becoming significant problems. Miscanthus mealybug causes stunted growth and is difficult to eradicate because it lives inside the stems. Miscanthus blight is a fungal disease which attacks the blades and sheaths. Leaf rust may occur.</p> <p>'Zebrinus' clumps may need staking and are susceptible to collapsing in winter from heavy snows.</p> <p>Common Name: zebra grass, Maiden Grass Zebrinus, Eulalia Zebrinus, Chinese Silver Grass, Japanes Silver Grass, Zebra-Striped grass.</p> <p>Type: Ornamental grass</p> <p>Family: Poaceae</p> <p>Zone: 5 to 9</p> <p>Height: 5.00 to 8.00 feet</p> <p>Spread: 4.00 to 6.00 feet</p> <p>Bloom Time: August to February</p> <p>Bloom Description: Pinkish white</p> <p>Sun: Full sun to part shade</p> <p>Water: Medium</p> <p>Maintenance: Low</p> <p>Flower: Showy</p> <p>Leaf: Colorful</p> <p>Other: Winter Interest</p> <p>Tolerate: Drought, Erosion, Dry Soil, Black Walnut, Air Pollution</p>

UT 14

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Maqui or Chilean Wineberry Seeds (Aristotelia chilensis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span>Maqui is an amazing anti-oxidant fruit from Chile. Its sweet fruit carries more antioxidants than blueberries and even açai.<span>  </span>It grows in a wide range of climates and is very versatile for this.<span>  </span>Commercial maqui production is just starting out as the amazing health benefits of this fruit are learned about around the world.</span></p> <p><span>In ancient times, Indigenous peoples would make an alcoholic beverage from the sweet pulp. Today in Chile it is enjoyed by vacationers in the Patagonia region. It's an easy shrub to spot in high humidity areas or near streams.<span> </span></span></p> <p><span><span> </span>Germination is from a couple of weeks to 3 months.<span> </span></span></p> <p><strong><span>Instructions</span></strong><span>: Seeds can be soaked in water for 24 hours. Plant seeds in a moist medium.<span>  </span>Sphagnum moss works well. Keep at warm temps for several weeks. Do not oversaturate the medium.<span>  </span>We have lower shipping if you purchase multiple packets and more seeds at our acai site.<span>  </span>Also, it can speed up germination to scratch the seed coat with sandpaper.</span></p> <h2><span>WIKIPEDIA:</span></h2> <p><span>Aristotelia chilensis, the maqui or Chilean wineberry, is a species of the Elaeocarpaceae family native to the Valdivian temperate rainforests of Chile and adjacent regions of southern Argentina. Maqui is sparsely cultivated.</span></p> <p><span>Maqui is a small dioecious tree reaching 4–5 m in height and is evergreen. Its divided trunk has a smooth bark. The branches are abundant, thin and flexible. The leaves are simple, opposite, hanging, oval-lanceolate, with serrated edges, naked and coriaceous. The leaf venation is well visible and the leaf stalk is strong red. In the beginning of spring, the tree sheds the old cohort. The old cohort is used as a carbohydrate source to form the new leaves and flowers.</span></p> <h2><strong><span>Flowers and berries</span></strong></h2> <p><span>Maqui flowers at the end of spring. The white flowers are unisexual and small. They yield a small edible fruit. A tree at the age of seven years produces up to 10 kg berries per year. The small, purple-black berries are approximately 4–6 mm in diameter and contain 4-8 angled seeds. With a taste similar to blackberries, maqui is also known as the Chilean wineberry, and locally in Spanish as maqui or maque.</span></p> <h2><strong><span>Wild maqui</span></strong></h2> <p><span>The main area of wild maqui can be found in the Chilean forests. It includes the Coquimbo and Aysén regions and is 170,000 hectares in total area.[2] The average area yield is about 220 kg per hectare annually, with estimated yield of only 90 tons due to its remote access and difficulty for transportation.</span></p> <h2><strong><span>Harvesting</span></strong></h2> <p><span>The berries are collected from December to March each year by families, mainly Mapuche who collect their harvest near the Andes Mountains. The process involves collecting the side branches of trees, shaking them to separate the berries, and then employing a mechanical process to separate berries from leaves. The stored fruits are sold in local markets, with prices ranging from US $0.65-1.50 per 100 grams.</span></p> <h2><strong><span>Seed distribution</span></strong></h2> <p><span>Maqui berries are a favored food for birds at the end of summer. Deforestation of the Valdivian temperate rainforests in Chile suppresses seed dispersal by birds and leads to inbreeding depression.</span></p> <h2><strong><span>Cultivation</span></strong></h2> <p><span>Maqui is planted in home gardens and is not grown on an orchard scale. Most of the fruits on the market come from the wild. Maqui is frost sensitive and fairly tolerant of maritime exposure. It prefers a well-drained soil in full sun with a protection against cold drying winds. The soil should be slightly acidic with moderate fertility.</span></p> <p><span>Maqui can be planted in USDA- zone 8 to 12. It is cultivated in Spain and in milder, moister areas of Britain where winter frosts reduce plant stock, stimulating growth of more shoots in spring.</span></p> <h2><strong><span>Propagation</span></strong></h2> <p><span>The seeds germinate without cold stratification. In zones with the possible appearance of frost, it is recommended to sow in spring in a greenhouse. The plants are planted in autumn into individual pots if they are grown enough. The pots are still in the greenhouse for the first winter.</span></p> <p><span>After the last expected frost in spring, the plants can be planted out into their final positions. In their first winter outdoors, a frost protection is required.[6] For further propagation, a vegetal reproduction is possible: cuttings of wood with a length of 15 to 30 cm can be planted into pots. These cuttings normally root and can be planted out in the following spring.</span></p> <h2><strong><span>Uses</span></strong></h2> <p><span>Maqui berries are used for food and dietary supplements, mainly due to interest for color and anthocyanin content. The berries are raw, dried or processed into jam, juice, an astringent or as an ingredient in processed foods or beverages.</span></p> <h2><strong><span>Anthocyanin research</span></strong></h2> <p><span>Only limited polyphenol research has been completed on the maqui berry showing its anthocyanin content to include eight glucoside pigments of delphinidin and cyanidin, the principal anthocyanin being delphinidin 3-sambubioside-5-glucoside (34% of total anthocyanins).[8][9] The average total anthocyanin content was 138 mg per 100 g of fresh fruit (212 mg per 100 g of dry fruit),[9] ranking maqui low among darkly pigmented fruits for anthocyanin content (see Anthocyanins for tabulated content data). One study found that anthocyanins are also present in maqui leaves.</span></p> <h2><strong><span>History</span></strong></h2> <p><span>The edible fruit was eaten by the Mapuche Indians. Claude Gay documented in 1844 in his "Physical Atlas of History and Politics of Chile" that natives used maqui to prepare chicha which purportedly contributed unusual strength and stamina for warriors. By speculation, the Mapuche Indians used berry leaves, stems, fruit and wine medicinally over generations.</span></p> <p><span> </span></p> </body> </html>

V 237

5/ 5

<h2><span style="color: #000000;" class=""><strong>“Monte Rosa” Ribbed Pink Tomato Seeds</strong></span></h2> <h2><span style="color: #f40202;"><strong>Price for Package of 10 seeds. &nbsp;</strong></span></h2> <p><span>Who am I? I am a new tomato variety I was born on a cool morning in June 2012 in Cabrera de Mar on the Maresme Coast (Catalonia – Spain). My mother is a pear tomato from Girona and my paternal grandfather is a Genovese Costoluto. This mixture of Catalan and Italian blood gives me a truly Mediterranean appearance.</span></p> <p><span>I was born both from the passion to enjoy the Mediterranean diet and from the commitment to recover old tomatoes. We believe that each tomato is an exceptional explosion of color and flavor.</span></p> <p><strong>Taste me and indulge yourself in my infinite nuances.</strong></p> <p><strong>Do not miss the experience!</strong></p> <p><strong>How am I?</strong></p> <p><span>I am asymmetric and ribbed, my skin is velvety and my sepals are very showy, which give me a lush and voluptuous appearance. From the apple green of my youth, I evolve to deep pink in my maturity and I exude a characteristic herbaceous aroma.</span></p> <p><span>The way I look is the prelude to many sensory attributes that will allow you to enjoy balanced and tasty tomatoes. Those who know me more highlight my sweetness and fruity finishing taste. Enjoy me and rediscover the pleasure of an intense garden tomato flavor, which will persist in your mouth and your memory.</span></p> <p><span>My flavor details make me the perfect ingredient to be part of those unforgettable dishes, prepared with love, and in which the delicacy and simplicity of natural ingredients predominate. However, without losing the properties of the tomatoes that enrich the Mediterranean diet the most.</span></p> <p><strong>Description:</strong></p> <p><span><strong>Height</strong>: a plant that can reach over two meters high, depending on the duration of the growth cycle.</span></p> <p><span>The first fruits will be completely ripe around 60 days after the plant is transplanted into the soil. The warmer the weather when the cycle starts, the faster they will ripen. In case the plant is sowed directly in soil (or kept in a pot), the first ripe fruits will be up for harvest in about 90 to 100 days after the seeds are sowed. The first fruits will be the largest ones, and can reach a weight of 400 grams and will be very ribbed.</span></p> <p><span>After that, the weight and size of the fruits will be reduced, to some extent. The warmer it is during the cycle, the faster tomatoes will ripen. If a recently-set fruit is removed (or any of its flowers) in one of the first vines, the result will be more and bigger tomatoes in the following vines, leveling the plant’s production throughout the cycle.</span></p> <p><span>The plant has a medium-high vigor, and thus, it is recommended to remove some stems in order to have enough light on the fruits. Removing stems reduces problems related to humidity (botrytis, etc.). A rich in calcium fertilizer is highly recommended, especially during extremely hot seasons.</span></p> <p><strong>This variety count on several resistances that make it suitable to be grown professionally:</strong></p> <p><strong>– Resistance to Tomato Mosaic Virus (ToMV)</strong></p> <p><strong>– Resistance to Tomato Spotted Wilt Virus (TSWV)</strong></p> <p><strong>– Resistance to Verticilium (Vd)</strong></p> <p><span>&nbsp;</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 92 (10 S)

5/ 5

<h2><span style="font-size: 14pt;"><strong>Chona – Guacalla - Sancayo Seeds (Corryocactus brevistylus)</strong></span></h2> <h2><span style="color: #f80707; font-size: 14pt;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span>Corryocactus brevistylus. The Zanki is a recently known Andean Fruit  which shows to be rich in electrolites. "It has been recently appreciated after studies because of their rich content an ascorbic acid (C vitamin), great antioxidant properties and a great amount of potassium (doubling that amount in bananas).      </span></p> <p><span>It is know the fruit of choice for persons who require a good and healthy supplement for antioxidants and electrolytes, as sporting and older people”  </span></p> <p><span>Enduring and beautiful cactus schrub, fast growing and delicious fruits.</span></p> <p><strong><span>HARDY -7°C</span></strong></p>

CT 16 (5 S)

5/ 5

<h2><strong>Heartnut Seeds - Juglans Ailantifolia Cordiformis</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p><span>Heartnuts, like their parent the Japanese walnut, have an extremely hard exterior shell. The shell showcases a brown hue, often with darker brown to black striations. Like its name suggests the shell has a heart-like shape and is smooth with slight ridging. Within the inedible shell lies the edible portion of the Heartnut. The shelled Heartnut has a thin, parchment-like skin that encases a creamy white nutmeat. The meat of the Heartnut has a smooth, soft, slightly oily texture and offers a mild and sweet walnut flavor without the bitterness found in conventional walnuts. Many varieties of Heartnut are fairly easy to crack perfectly in half which reveals a heart-shaped cross-section of the shell and whole, unbroken nutmeat. </span></p> <p><strong>Seasons/Availability</strong></p> <p><span>Heartnuts are harvested in the fall, once dried they can be available year-round. </span></p> <p><strong>Current Facts</strong></p> <p><span>Heartnuts, botanically known as part of Juglans ailantifolia var. cordiformis, are a variety of the Japanese walnut and a member of the Juglandaceae family. Also known as Seibold or Cordate walnut, Heartnut is its most common name which not surprisingly was given as a result of the nut's shape that resembles a heart both inside its shell and out. Heartnuts are popular among nut enthusiasts in Japan, the United States, and Canada and today are known not only for their unique shape and superior walnut flavor but also for their tolerance to cold, humidity, and pests, characteristics that many other walnut varieties are lacking. </span></p> <p><strong>Nutritional Value</strong></p> <p><span>Like all walnut varieties, Heartnuts offer plant sterols, alpha-linolenic acid, and heart healthy polyunsaturated and monounsaturated fats. They also offer fiber, antioxidants, and protein. </span></p> <p><strong>Applications</strong></p> <p><span>Heartnuts can be used in many preparations that call for conventional walnuts. Incorporate into baked applications such as banana bread, cookies, granola, cinnamon rolls, and muffins. Like many nuts, toasting will enhance their flavor. Toast, chop, and sprinkle atop oatmeal, fruit crisps, and yogurt. Chopped walnuts can also be added to savory applications such as pasta and green, grain, or potato salads. Heartnuts can be used to make sauces such as pesto, walnut cream sauce, or the Persian pomegranate walnut sauce known as fesenjan. Heartnuts can also be pressed to make walnut oil. When stored in a cool, dry place unshelled Heartnuts will keep for 6 months to a year. They can also be stored in the refrigerator or freezer to prolong their shelf life. </span></p> <p><strong>Ethnic/Cultural Info</strong></p> <p><span>Heartnuts are being studied for their adaptability to see if they would be a viable and potentially improved nut crop for the United Kingdom in terms of the current and future climate there. Unlike many other walnut varieties, the Heartnut is tolerant of a wide range of climatic variances ranging from hot and humid to cold with winter frost, a characteristic that scientists are predicting will be one of great value considering the climate change predicted to occur in the next few decades. </span></p> <p><strong>Geography/History</strong></p> <p><span>Heartnuts are native to Japan and are a seed sport of the Japanese walnut, which means that both the Japanese walnut and Heartnut share the same species. In the 1860s Japanese walnuts and Heartnuts were first imported to the United States. They quickly caught on as an ornamental tree as a result of their tropical looking foliage. By the 20th century, they were widely available from nurseries and became a popular tree amongst specialty nut growers both in the United States and Canada. Trees grown from seed take approximately 3 to 5 years to produce their first nuts, and grafted trees will produce even earlier. It takes 6 to 8 years for trees to produce a full, commercially viable crop. Once established Heartnut trees will produce consistently high yields and can grow up to 50 feet in height. </span></p> <h2><strong>The yield starts after 1-3 years, so rather faster than the ordinary walnut.</strong></h2>

V 235

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yellow Watermelon JANOSIK 100 Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>A very unusual and highly prized Polish melon variety is delicious and different. Yellow Watermelon ‘Janosik’ is the first true Polish watermelon variety whose flesh is yellow. This species grows well in temperate climates and produces large fruit, they grow 3.5 to 5.5 kilograms in weight. The rind of each fruit is dark green. Yellow Watermelon ‘Janosik’ has juicy and very sweet flesh with a relatively small amount of seeds</p> </body> </html>

V 255 (100 S)

5/ 5

<h2><strong>Native Korean Radish YEOL MOO Seeds</strong></h2> <h2><span style="color: #fb0101;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p><span>Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.</span></p> <p><strong><span>Seasons/Availability</span></strong></p> <p><span>Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.</span></p> <p><strong><span>Current Facts</span></strong></p> <p><span>The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.</span></p> <p><strong><span>Nutritional Value</span></strong></p> <p><span>The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.</span></p> <p><strong><span>Applications</span></strong></p> <p><span>The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.</span></p> <p><strong><span>Ethnic/Cultural Info</span></strong></p> <p><span>In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.</span></p> <p><strong><span>Geography/History</span></strong></p> <p><span>Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.</span></p> <p><strong><span>Featured Restaurants</span></strong></p> <p><span>Restaurants currently purchasing this product as an ingredient for their menu.</span></p> <p><span>The Bellows       San Marcos CA                 619-395-6325</span></p> <p><span>Happy Pantry    Carlsbad CA       858-449-4666</span></p> <p><span>Izakaya Pacific Beach     San Diego CA     858-274-2742</span></p> <p><span>Saiko Sushi-North Park San Diego CA     619-886-6656</span></p> <p><span>Gold Mine Natural Food Company         Poway CA           858-537-9830</span></p> <p><span>Knotty Barrel     San Diego CA     619-269-7156</span></p> <p><span>Sushi Tadokoro                San Diego CA     619-347-2792</span></p> <p><span>Davanti Enoteca India St.             San Diego CA     619-237-9606</span></p> <p><span>Harney Sushi Old Town                San Diego CA     619-295-3272</span></p> <p><span>Stella Public House         San Diego CA     512-799-6462</span></p> <p><span>Gyu-Kaku San Diego      San Diego CA     858-693-3790</span></p> <p><span>Fish Pit San Diego CA     619-546-9369</span></p> <p><span>Belmont Park Cannonball            San Diego CA     858-228-9283</span></p> <p><span>Fishbone Kitchen            San Diego CA     619-643-2261</span></p> <p><strong><span>Recipe Ideas</span></strong></p> <p><strong><span>Recipes that include Korean Radish. One  is easiest, three is harder.</span></strong></p> <p><span>Korean Bapsang                              Korean Radish Soup (Muguk)</span></p> <p><span>Beyond Kimchee                             Radish Pancake</span></p> <p><span>Maangchi                           Cooked Radish Side Dish</span></p> <p><span>Eating and Living                             Korean Radish Soup (Mu Guk/Moo Guk)</span></p> <p><span>No Recipes                        Radish Kimchi</span></p> <p><span>The Kitchn                          Vegetarian Dduk Gook (Korean Rice Cake Soup)</span></p> <p><span>Umami Holiday                Korean Pickled Radishes and Jalapenos</span></p> <p><span>Korean Bapsang                              Musaengchae (Spicy Korean Radish Salad)</span></p> <p><span> </span></p>

VE 206 (20 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant Peruvian Chullpi Corn Seeds</strong></h2> <h2><span style="color: #fd0202;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Large grain 2 cm long. 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> </body> </html>

VE 233 (5.5g)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Sweet Wormwood, Sweet Annie, Sweet Sagewort Seeds (Artemisia annua)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Artemisia annua, commonly called Sweet Annie is a graceful and sweetly fragrant annual with tall stems with fine bright green ferny foliage. With sweetly fragrant foliage it has a wide variety of uses both medicinal and for handcrafting but is most often grown for fresh and dried cut flower arrangements and for wreath making.</p> <p>This is a tall, large ferny green plant that branches out like a shrub. It can grow to around 120 to 150cm (4 to 5ft) tall and 60 to 120cm (2 to 4 ft) wide in one year. It makes a graceful accent in the back of a flowerbed or a pretty quick screen, especially behind other plantings in the garden.</p> <p>The scent is so different that it is difficult to describe accurately many say sweet and fruity, while others say camphor-like. In the garden, place it where you can occasionally brush the plants, as the scent is the biggest reason for growing.</p> <p>Sweet Annie is a sun lover and adaptable to many soil types. It needs only average moisture and will grow even under quite dry conditions. It is a member of the Asteraceae family and usually flowers between August and September. The flowers are tiny and olive green and can't really be seen unless you look hard. However Sweet Annie is mostly grown for the lovely aromatic scent of the foliage which can fill the whole garden when the breeze rustles it branches.</p> <p>Sweet Annie has been used for centuries in its dried form in wreaths and other aroma projects. It is one of the best natural air fresheners around. Just wave a sprig of Sweet Annie in the air and it freshens the whole area. The plant, once dried holds both the colour and fragrance very well and will last for years. The stems have scent but moving them around releases a quick burst of scent, all you have to do is gently wave a piece in the air and the aroma bursts forth.</p> <p>Sweet Annie is one of those things that once you’ve grown it in the garden, you just don’t ever want to be without it.</p> <h3><strong>Sowing: </strong></h3> <p>January to May or July to September.</p> <p>Sow indoors in spring 6 to 8 weeks before last frost. Seeds can also be sown directly where they are to grow after all risk of frost has passed. Sow thinly and thin out seedlings as required. Remember that this is a large plant so broadcasting the seed is not recommended.</p> <p>For indoor sowing, fill trays or pots with a good free draining seed compost. Stand them in water to moisten, then drain. Sow the seeds thinly onto the surface and firm into the soil. Do not exclude light or cover the seed as light aids germination.</p> <p>Place the trays or pots in a propagator or seal container inside a polythene bag until after germination which usually takes 10 to 21 days at temperatures 24°C (75°F). Keep the seedlings moist at all times, remembering to water the soil only and keep water off the leaves.</p> <p>Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Grow on in cooler conditions for 10 to 15 days before planting out after all risk of frost.</p> <h3><strong>Cultivation: </strong></h3> <p>It self-seeds easily when happy, so harvest the whole plant if you don't want seedlings. Otherwise, leave one or two branches at the base of a plant to set seed, this will ensure a good supply of seedlings for next year’s harvest.</p> <h3><strong>Harvesting: </strong></h3> <p>In late summer, watch for the development of ‘beads’, the tiny yellow flowers in loose panicles along the branches. That’s when you’ll have that distinctive aroma. If the branches are cut too soon, they will be of poor quality, so wait until the blossoms open, giving the plants a yellowish cast. Harvested at this time, the plant will dry to a nice medium green and will gradually turn golden brown over time.</p> <p>The main stem will have become thick and woody by harvest time, and you’ll need a heavy pair of lopping shears to cut it. Cut the top 60 to 90cm (2 to 3ft) off the plant and then cut the remaining branches off the main stem.</p> <p>Group the stems into handful-size bunches and wrap a heavy rubber band around the stem ends several times to secure them. Hang the bunches in a warm, dry, dark location with good air circulation, garage or attic rafters are ideal. Leave it hanging for as long as it takes to dry. This might be anywhere from 2 to 4 weeks, depending on the weather conditions, When the centres of the bunches feel completely dry, hang them in a dry place to store them or place them in a cardboard box.</p> <h3><strong>Craft Uses: </strong></h3> <p>Sweet Annie’s most common home use is in crafts. It works well as a base material in wreaths and swags, and it’s an excellent filler in bouquets and arrangements. Long branches can be used whole or broken into smaller pieces, depending on the size of the arrangement. Its fragrance makes it a good addition to potpourri and sachets.</p> <p>Handling dried sweet Annie can generate quite a bit of dust, but this will be minimised if you mist the branches with water before you start to work.</p> <p>The fragrance of sweet Annie is more pronounced during humid weather. Some people like to hang a bunch in a bathroom, where the damp air will release the fragrance.</p> <p>In the Middle Ages, Europeans would strew the dried foliage around their chambers as an air freshener and moth repellent. It was also thought to counteract many poisons as well as plague. Crumbling the dried herb over a carpet before vacuuming is another way to enjoy its sweet scent.</p> <h3><strong>Medicinal Uses: </strong></h3> <p>Artemisia annua has been used in traditional Chinese medicine for decades in the treatment of many diseases. The earliest record dates back to 200 BC, in the ‘Fifty-two Prescriptions’ unearthed from the Mawangdui Han Dynasty tombs. It is called qinghoa and used for the management of fevers and bleeding, for conditions of the digestive tract like flatulence and diarrhoea and for skin conditions such as dermatitis and eczema.</p> <p>Its antimalarial application was first described, in Zhouhou Beiji Fang ‘The Handbook of Prescriptions for Emergencies’, edited in the middle of the fourth century by Ge Hong. In this book, 43 malaria treatment methods were recorded. In modern allopathic medicine, a chemical component of this plant has shown astounding activity in the treatment of malaria. This constituent is a sesquiterpene lactone called artemisinin and it appears to kill and inhibit the growth of malaria-causing protozoa like Plasmodium falciparum.</p> <h3><strong>Other Uses: </strong></h3> <p>Both Sweet Annie and Absinthe Wormwood were sometimes used to flavour beer before the Bavarian Purity law dictated that only hops, barley and water could be used in beer.</p> <p>Sweet Annie is used in tea from leaves and flowers dried or not. But is anything but sweet, it's fairly bitter and medicinal tasting, and most people would dislike it.</p> <h3><strong>Natural Dyes: </strong></h3> <p>Artemisia species provide a wonderful range of greens from baby's breath to nettle green.</p> <h3><strong>Origin: </strong></h3> <p>Artemisia annua is native to southeastern Europe, northern Africa, and Iran. It has found throughout the world, especially in temperate zones at altitudes between 1000 and 1500 meters.</p> <h3><strong>Nomenclature: </strong></h3> <p>The genus name artemisia ultimately derives from the Greek goddess Artemis (Roman Diana), the namesake of Greek Queens Artemisia I and II. A more specific reference may be to Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. The genus includes over 400 plants, including the delectable herb tarragon.</p> <p>Artemisia II of Caria, a botanist and medical researcher who died in 350 BC. She was the sister, the wife, (yes, that is correct) and the successor of Greek/Persian King Mausolus.Because of her grief for her brother-husband, and the extravagant and downright bizarre forms it took, she became to later ages "a lasting example of chaste widowhood and of the purest and rarest kind of love", in the words of Giovanni Boccaccio. In art she was usually shown in the process of consuming his ashes, mixed with drink. To perpetuate his memory she built at Halicarnassus the celebrated Mausoleum at Halicarnassus, listed by Antipater of Sidon as one of the Seven Wonders of the Ancient World and whose name subsequently became the generic term for any splendid sepulchral monument, the word mausoleum.</p> <p>The specific name annua is Latin and means year or annual and refers to the annual biological cycle of this plant.</p> <p>Common names include Sweet Annie, Sweet sagewort, Sweet woodworm, and Chinese woodworm and is called Qing Hao in China.</p> <p>The name Annie is used as a pet form of Anne and Anna and means gracious, full of grace, gentle towards others.</p> <p> <img src="http://www.si-seeds.com/img/cms/Lichtkeimer%20EN1_2.png" alt="" width="492" height="208" /></p> </body> </html>

MHS 98