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Wisteria Seeds (Wisteria...

€1.85 SKU: T 46

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Wisteria Seeds (Wisteria sinensis)</h2> <h2>Price for Package of 5 or 10 seeds.</h2> Wisteria (also spelled Wistaria or Wysteria) is a genus of flowering plants in the pea family, Fabaceae, that includes ten species of woody climbing vines native to the Eastern United States and to China, Korea, and Japan. Some species are popular ornamental plants, especially in China and Japan. An aquatic flowering plant with the common name wisteria or 'water wisteria' is in fact Hygrophila difformis, in the family Acanthaceae. Description Wisteria vines climb by twining their stems either clockwise or counterclockwise round any available support. They can climb as high as 20 m above the ground and spread out 10 m laterally. The world's largest known Wisteria vine is in Sierra Madre, California, measuring more than 1 acre (0.40 ha) in size and weighing 250 tons. Planted in 1894, it is of the Chinese lavender variety. The leaves are alternate, 15 to 35 cm long, pinnate, with 9 to 19 leaflets. The flowers are produced in pendulous racemes 10 to 80 cm long, similar to those of the genus Laburnum, but are purple, violet, pink or white. There is no yellow on the leaves. Flowering is in the spring (just before or as the leaves open) in some Asian species, and in mid to late summer in the American species and W. japonica. The flowers of some species are fragrant, most notably Chinese Wisteria. The seeds are produced in pods similar to those of Laburnum, and, like the seeds of that genus, are poisonous. Wisteria is an extremely hardy plant that is considered an invasive species in many parts of the U.S., especially the Southeast, due to its ability to overtake and choke out other native plant species. Wisteria species are used as food plants by the larvae of some Lepidoptera species including brown-tail. Cultivation Wisteria, especially Wisteria sinensis, is very hardy and fast-growing. It can grow in fairly poor-quality soils, but prefers fertile, moist, well-drained soil. They thrive in full sun. Wisteria can be propagated via hardwood cutting, softwood cuttings, or seed. However, specimens grown from seed can take decades to bloom; for this reason, gardeners usually grow plants that have been started from rooted cuttings or grafted cultivars known to flower well.[citation needed] Another reason for failure to bloom can be excessive fertilizer (particularly nitrogen). Wisteria has nitrogen fixing capability (provided by Rhizobia bacteria in root nodules), and thus mature plants may benefit from added potassium and phosphate, but not nitrogen. Finally, wisteria can be reluctant to bloom because it has not reached maturity. Maturation may require only a few years, as in Kentucky Wisteria, or nearly twenty, as in Chinese Wisteria. Maturation can be forced by physically abusing the main trunk, root pruning, or drought stress. Wisteria can grow into a mound when unsupported, but is at its best when allowed to clamber up a tree, pergola, wall, or other supporting structure. Whatever the case, the support must be very sturdy, because mature Wisteria can become immensely strong with heavy wrist-thick trunks and stems. These will certainly rend latticework, crush thin wooden posts, and can even strangle large trees. Wisteria allowed to grow on houses can cause damage to gutters, downspouts, and similar structures. Its pendulous racemes are best viewed from below. Wisteria flowers develop in buds near the base of the previous year's growth, so pruning back side shoots to the basal few buds in early spring can enhance the visibility of the flowers. If it is desired to control the size of the plant, the side shoots can be shortened to between 20 and 40 cm long in mid summer, and back to 10 to 20 cm in the fall. Once the plant is a few years old, a relatively compact, free-flowering form can be achieved by pruning off the new tendrils three times during the growing season; in June, July and August, for the northern hemisphere. The flowers of some varieties are edible, and can even be used to make wine. Others are said to be toxic. Careful identification by an expert is strongly recommended before consuming this or any wild plant. Taxonomy The botanist Thomas Nuttall said he named the genus Wisteria in memory of Dr. Caspar Wistar (1761–1818).[1][2] Questioned about the spelling later, Nuttall said it was for "euphony," but his biographer speculated that it may have something to do with Nuttall's friend Charles Jones Wister, Sr., of Grumblethorpe, the grandson of the merchant John Wister.[3] (Some Philadelphia sources state that the plant is named after Wister.)[4] As the spelling is apparently deliberate, there is no justification for changing the genus name under the International Code of Botanical Nomenclature.[5] However, some spell the plant's common name "wistaria", and Fowler is decisively for the "wistaria" spelling. Genetic analysis shows Callerya, Afgekia and Wisteria to be each other's closest relatives and quite distinct from other members of the tribe Millettieae. Both have eight chromosomes. In culture Fuji Musumè (藤娘?) or Wisteria Maiden is an Otsu-e (Japanese folk painting in Ōtsu, Shiga) subject thought to have been inspired by popular dances. These paintings were often sold as good-luck charms for marriages. Fuji Musumè is also a famous classical Kabuki dance. In Barbara Kingsolver's novel The Bean Trees, Turtle refers to wisteria vines as bean trees, because the pre-bloomed flower pods are shaped like beans. Later, she and Taylor learn that wisteria is a legume (i.e., is in the bean family) and that wisteria and other legumes engage in symbiotic relationships, just as the book's characters do. In Charlotte Perkins Gilman's "The Giant Wistaria," the plant becomes both a sign of virility ("'It groweth well, this vine thou broughtest me in the ship, my husband.'") as well as a sign of destruction. A daughter has a child out of wedlock and her parents plan to take her back to the old country while giving the baby to a local town. The daughter hears this and ultimately, drowns the baby. She either hangs herself from the wistaria vines roots growing in the basement or they strangle her and kill her; the story doesn't clarify. </body> </html>

T 46 (5 S)

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This plant is resistant to winter and frost.

Trumpet vine or Trumpet...

€1.95 SKU: F 45

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Trumpet vine or Trumpet creeper Seeds (Campsis radicans)</h2> <h2>Price for Package of 20 seeds.</h2> Campsis radicans (trumpet vine or trumpet creeper, also known in North America as cow itch vine[citation needed] or hummingbird vine[citation needed]), is a species of flowering plant of the family Bignoniaceae, native to the eastern United States and naturalized in parts of the western United States as well as in Ontario, parts of Europe, and scattered locations in Latin America. Growing to 10 m (33 ft), it is a vigorous, deciduous woody vine, notable for its showy trumpet-shaped flowers. It inhabits woodlands and riverbanks, and is also a popular garden subject. Description The leaves are opposite, ovate, pinnate, 3–10 cm long, and emerald green when new, maturing into a dark green. The flowers come in terminal cymes of 4–12, orange to red in color with a yellowish throat, and generally appear after several months of warm weather. Ecology The flowers are very attractive to hummingbirds, and many types of birds like to nest in the dense foliage. The flowers are followed by large seed pods. As these mature, they dry and split. Hundreds of thin, brown, paper-like seeds are released. These are easily grown when stratified. Etymology The Latin specific epithet radicans means "with stems that take root". Garden history The flamboyant flowering of Campsis radicans made it obvious to even the least botanically-minded of the first English colonists in Virginia. Consequently the plant quickly made its way to England early in the 17th century. Its botanical parentage, as a hardy member of a mostly subtropical group, made its naming problematic: according to John Parkinson, the Virginia settlers were at first calling it a jasmine or a honeysuckle, and then a bellflower; he classed it in the genus Apocynum (dogbane). Joseph Pitton de Tournefort erected a catch-all genus Bignonia in 1700, from which it has since been extricated. Cultivation The vigor of the trumpet vine should not be underestimated. In warm weather, it puts out huge numbers of tendrils that grab onto every available surface, and eventually expand into heavy woody stems several centimeters in diameter. It grows well on arbors, fences, telephone poles, and trees, although it may dismember them in the process. Ruthless pruning is recommended. Outside of its native range this species has the potential to be highly invasive, even as far north as New England. The trumpet vine thrives in many places in southern Canada as well. Away from summer heat, C. radicans is less profuse of flower. A larger-flowered hybrid 'Mme Galen' was introduced about 1889 by the Tagliabue nurserymen of Laniate near Milan. The form C. radicans f. flava has gained the Royal Horticultural Society's Award of Garden Merit. </body> </html>

F 45

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Chayote Seeds (Sechium edule)

€5.00 SKU: P

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<h2 class="">Chayote Seeds, christophene or christophine (Sechium edule)</h2> <h2>Price for Package of 1 seed.</h2> Chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), pimpinela (Madeira), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Squash, Ishkus or Chowchow (India), బెంగళూరు వంకాయ ( తెలుగు - Telugu), Pataste (Honduras),Tayota (Dominican Republic), Sayote (Philippines)[5] is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Chayote is originally native to Mexico where it grows abundantly and has little commercial value. It has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States. The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced /t͡ʃaˈjoʔt͡ɬi/). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations. The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence. Description In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor[citation needed] and may be eaten as part of the fruit. The chayote vine can be grown on the ground, but as a climbing plant, it will grow into anything, and can easily rise as high as 12 meters when support is provided. It has heart-shaped leaves, 10–25 cm wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers. The plant’s fruit is light green and elongated with deep ridges lengthwise. Taxonomy The plant was first recorded by modern botanists in P. Browne's 1756 work, the Civil and Natural History of Jamaica. In 1763, it was classified by Jacquin as Sicyos edulis and by Adanson as Chocho edulis. Swartz included it in 1800 in its current genus Sechium. Culinary and medicinal uses The fruit does not need to be peeled to be cooked or fried in slices. Most people regard it as having a very mild flavor by itself (though some find it unpalatable). It is commonly served with seasonings (e.g. salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C.[8] Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender. The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder, as well. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. In Louisiana Creole and Cajun cuisine, the fruit, known as mirliton (pronounced IPA: [ˈmɜːlɪtɒn]) also spelled mirletons or merletons (plural—the r is often silent, e.g. Cajun me-lay-taw or urban Creole miʁl-uh-tɔ̃ns) is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes. Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes. In the Philippines, the plant is known as "Sayote" and is grown mostly on Mountainous part of the country such as Benguet and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup, stir-fried vegetables and chop suey. In Indonesia, chayotes are called labu siam and widely planted for their shoots and fruit. It's generally used in Sundanese food as "lalap" and one of ingredients for Sundanese cuisine called "sayur asem". In Taiwan, chayotes are widely planted for their shoots, known as lóng xü cài (龍鬚菜, literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region. In Thai cuisine, the plant is known as sayongte (Thai: ซายองเต้) or fak maeo (Thai: ฟักแม้ว, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups. In Brazil and other Latin American countries, it is breaded and fried, or used cooked in salads, soups and soufflés. In Darjeeling, India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries. Chayote is also popular in South Indian cuisine. It is popularly referred to as "Bangalore brinjal (Bengaluru vankayya)", called in Kannada as "seeme badanekai" - brinjal/eggplant/aubergine of the plateau. It is used in vegetable stews like "sambar" and "palya". In Tamil Nadu in South India, it is known as "chow chow" and widely used in everyday cooking for "sambar" or "kootu". In Andhra Pradesh, it is called Bengaluru vankayya and sold in vegetable markets in the name of "chow chow". In Réunion, the French overseas territory in the Indian Ocean near Mauritius, chou chou, as it is known, is served in many dishes especially in the highlands. A popular starter of Chou chou au Gratin (baked with a cheese sauce), as a side with a meal and even as a desert. Folklore "Apple pie" In Australia, where it is called choko, a persistent urban legend is that McDonald's apple pies were made of chokos, not apples.[ This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chokos. A possible explanation for the rumour is that there are a number of recipes in Australia that advise chokos can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during the Depression Era, shortages of canned fruit in the years following World War II, and the fact apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chokos, on the other hand, grow extensively in Australia, with many suburban backyards featuring choko vines growing along their fence lines. Another possible reason for the rumour of McDonald's apple pies containing chokos was that it was thought that apples would degenerate and become soggy and inedible in a McDonald's pie, whereas chokos are well known to retain their firmness and consistency after cooking, freezing, and reheating. It was thought that the "chunks" of apple in the pie were in fact chunks of choko, and the sauce and filling were simply a spiced, apple-flavoured concoction. Mummies Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of San Bernardo who extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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Gourd Seeds Luffa Sponge...

€2.15 SKU: VE 212

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<h2>Gourd Seeds Luffa Sponge - Great Fun & Unusual</h2> <h2>Price for Package of 8 seeds.</h2> <div>The original luffa sponge variety producing large fruits on vigorous climbing vines which can be dried for your own home grown sponges.  Although slow to start, when established and with warm weather these are vigorous plants and can reach 20ft.  Sturdy support is vital as the fruits are heavy and must be kept clear of the ground to prevent rotting.</div> <div> </div> <div> </div> <div>·         Soak seeds overnight before planting.</div> <div>·         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>·         Remove weaker seedlings, as they do not transplant well.</div> <div>·         When 3-4 inches high gradually acclimatise outdoors after all danger of frost has passed.</div> <div>·         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>·         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>·         Keep moist throughout the summer and stop watering in autumn as fruits mature.</div> <div>·         In autumn, mature gourds will begin to turn brown and dry turning yellow/brown, feel light with the outside skin loose.</div> <div>·         Harvest remaining fruit before the first frost and mature in a warm well-ventilated position.</div> <div>·         When fully dry the blossom end cap can be broken off, and a vascular</div> <div>·         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>·         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 212 (8 S)

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Cassabanana Seeds Very Fragrant (Sicana odorifera)

Cassabanana Seeds (Sicana...

€7.95 SKU: V 16

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<h2 class="">Cassabanana Seeds Very Fragrant (Sicana odorifera)</h2> <h2>Price for Package of 5 seeds. </h2> The vine is perennial, herbaceous, fast-growing, heavy, requiring a strong trellis; climbing trees to 50 ft (15 m) or more by means of 4-parted tendrils equipped with adhesive discs that can adhere tightly to the smoothest surface. Young stems are hairy. The leaves are gray-hairy, rounded-cordate or rounded kidney-shaped, to 1 ft (30 cm) wide, deeply indented at the base, 3-lobed, with wavy or toothed margins, on petioles 1 1/2 to 4 3/4 in (4-12 cm) long.  Flowers are white or yellow, urn-shaped, 5-lobed, solitary, the male 3/4 in (2 cm) long, the female about 2 in (5 cm) long. Renowned for its strong, sweet, agreeable, melon-like odor, the striking fruit is ellipsoid or nearly cylindrical, sometimes slightly curved; 12 to 24 in (30-60 cm) in length, 2 3/4 to 4 1/2 in (7-11.25 cm) thick, hard-shelled, orange-red, maroon, dark-purple with tinges of violet, or entirely jet-black; smooth and glossy when ripe, with firm, orange-yellow or yellow, cantaloupe-like, tough, juicy flesh, 3/4 in (2 cm) thick. In the central cavity, there is softer pulp, a soft, fleshy core, and numerous flat, oval seeds, 5/8 in (16 mm) long and 1/4 in (6 mm) wide, light-brown bordered with a dark-brown stripe, in tightly-packed rows extending the entire length of the fruit.  The fruit is long and cylindrical. Think overgrown cucumber, with a very tough skin and what is said to be a lovely aromatic smell. In fact, many people  use the long-lasting fruit to freshen the smell of a room.  The fruit is either cooked prematurely like squash, or allowed to ripen and used fresh, in drinks, pies, or preserves. It’s said to have a sweet tropical flavor. <div><a href="http://www.youtube.com/watch?v=0X61-PCvpq4" target="_blank" rel="noreferrer noopener">http://www.youtube.com/watch?v=0X61-PCvpq4</a></div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> soak in water for 2-4  hours </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0.5-1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20-25 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-4 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 16 (5 S)

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Blue passion flower seed...

€2.25 SKU: V 18 PC

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V 18 PC

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Giant Granadilla Seeds...

€2.50 SKU: V 18 PQ

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<h2>Giant Granadilla Seeds, Passion Fruit (Passiflora quadrangularis)</h2> <h2>Price for Package of 5 seeds.</h2> Passiflora quadrangularis, the giant granadilla, barbadine (Trinidad), grenadine (Haiti), giant tumbo or badea (Spanish pronunciation: [baˈðe.a]), is a species of plant in the family Passifloraceae. It produces the largest fruit of any species within the genus Passiflora. It is a perennial climber native to the Neotropics. <h2>Description</h2> It is a vigorous, tender evergreen perennial climber with nodding red flowers, each surrounded by white and purple filaments. It has smooth, cordate, ovate or acuminate leaves; petioles bearing from 4 to 6 glands; an emetic and narcotic root; scented flowers; and a large, oblong fruit, containing numerous seeds, embedded in a subacid edible pulp. <h2>Uses</h2> The badea is sometimes grown in greenhouses. The fruits of several other species of Passiflora are eaten. P. laurifolia is the water lemon and P. maliformis the sweet calabash of the West Indies. The fruit juice of the badea is used as a beverage. In some parts of Sri Lanka the fruit, where it is known as ටං ටිං ([ tʌŋ tIŋ]), රට පුහුල් or ටුං ටුං,[4] is cooked as a vegetable curry, and the seeds are consumed as a snack or used to extract juice. A tea is made from the leaves which is used for high blood pressure and diabetes. A drink and ice-cream are made from the fruit. <h2>Ornamental</h2> Passiflora quadrangularis is also grown as an ornamental. Requiring a minimum temperature of 15 °C (59 °F), in temperate zones, it must be grown under glass. It has gained the Royal Horticultural Society’s Award of Garden Merit. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds / Cuttings </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> about 24-48 hours soak in warm water </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0.5 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 25 ° C + </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-4 Weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 18 PQ

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Passion Flower Seeds...

€1.75 SKU: V 18 PL

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<h2>Passion Flower Seeds Passiflora ligularis</h2> <h3>Price for Package of 5 seeds.</h3> <div>A Brazilian native, Passiflora Edulis is a vigorous climber with glossy green lobed leaves. In summer, bowl shaped white flowers with purple and white zoned coronas to around 7 or 8 cm across. Later small purple fruits are produced, which are edible and very tasty! Will require warm summer temperatures to set fruit, best grown in a conservatory or greenhouse. Can grow up to 5 meters if given enough climbing space, but can be easily trained to and form. Minimum recommended temperature around 15°C.</div> <div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds / Cuttings </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> about 24-48 hours soak in warm water </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0.5 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 25 ° C + </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 2-4 Weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </div> </div>

V 18 PL (5 S)

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Passiflora Edulis Passion...

€1.50 SKU: V 18 PE

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Kiwano Seeds (Cucumis...

€2.00 SKU: PK 26

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Kiwano Seeds African Horned Melon (Cucumis metuliferus)</h2> <h2>Price for Package of 10 or 25 seeds.</h2> Like every year, this year we sowed kiwano again and provided fresh seeds for you. We hope you enjoy the exotic taste of kiwano ... Cucumis metuliferus, horned melon, spiked melon, or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, is an annual vine in the cucumber and melon family, Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". Ripe fruit has orange skin and lime green, jelly-like flesh with a refreshingly fruity taste, and texture similar to a passionfruit or pomegranate. C. metuliferus is native to Sub-Saharan Africa. It is now grown in the United States, Portugal, Italy, Germany, Chile, Australia, and New Zealand. Kiwano is a traditional food plant in Africa. Along with the Gemsbok cucumber (Acanthosicyos naudinianus) and Tsamma (Citron melon) it is one of the few sources of water during the dry season in the Kalahari Desert. In northern Zimbabwe it is called gaka or gakachika, and is primarily used as a snack or salad, and rarely for decoration. It can be eaten at any stage of ripening, but when overripened, it will burst forcefully to release seeds. The fruit's taste has been compared to a combination of banana and passionfruit or a combination of banana, cucumber, and lime. A small amount of salt or sugar can increase the flavor. Some also eat the peel, which is very rich in vitamin C and dietary fiber. <h2>Germination</h2> Seeding optimum germination temperatures are between 20° and 35 °C (68° to 95 °F). Germination is delayed at 12 °C (54 °F), and inhibited at temperatures lower than 12 °C or above 35 °C. Thus, it is recommended to sow in trays and transplant into the field at the two true leaf stage. The best time for transplanting into an open field is in the spring when soil and air temperatures rise to around 15 °C (59 °F). <h2>Pests and diseases</h2> It was found that kiwano is resistant to several root-knot nematodes, two accessions were found to be highly resistant to Watermelon mosaic virus (WMV-1), but very sensitive to the Squash mosaic virus (SqMV). Some accessions were found to succumb to Fusarium wilt. Resistance to Greenhouse whitefly was reported. Kiwano was reported to be resistant to Powdery mildew, however in Israel powdery mildew as well as the Squash mosaic virus (SqMV) attacked kiwano fields and measures had to be taken </body> </html>

PK 26 (10 S)

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This plant is resistant to winter and frost.

Threeleaf Akebia seeds...

€2.45 SKU: V 24 AT

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Threeleaf Akebia seeds (akebia trifoliata)</h2> <h2>Price for Package of 5 seeds.</h2> Akebia fruit has a purple color not often seen in nature. It is the size of a russet potato and is soft to the touch. A slice can be removed from the thick rind of a domesticated Akebi fruit, whereas the wild grown fruits must be allowed to split on their own indicating ripeness. Inside of the Akebi fruit is a sweet translucent white flesh (similar in look and texture to a lychee) with a taste somewhat like pear. The flesh is filled with shiny black seeds. Seasons - Availability Akebi fruit is only available for two weeks out of the year; its season is at the very beginning of fall. Current Facts Akebi fruit is both wild and cultivated. The exotic looking fruit is found in Japan during a very brief period at the end of the summer or early fall. Because of the short availability, distribution is somewhat limited to just a few stores and in limited quantity. Applications The inner flesh of the Akebi fruit is usually eaten fresh, slurped from the purple pod. Seeds can be spat out or eaten; it can be difficult to remove them from the gelatinous flesh. The pod itself can be cooked and is used very much like a vegetable in traditional Tohoku cuisine. It is stuffed, sautéed and deep-fried. The taste of the rind is bitter; to mellow the flavor, soak the unopened pod in water for thirty minutes to an hour. Geography - History Akebi fruit is native to the northern Tohoku region of Japan and has only been cultivated and available commercially in the last few decades. Research into the Akebi fruit has found that it has antiseptic and diuretic properties. Recipe Ideas Recipes that include Purple Akebi Fruit. One is easiest, three is harder. Kyoto Foodie Japanese Fruit Akebi as Sauteed Vegetable (Miso Itame) Seed propagation Before sowing seeds, Akebia trifoliata scarify, then soak in warm water for 24 hours. Sowing to a depth of 0.7 cm. Cold stratification is required for 60-90 days, at + 4-5 ° C in a humid environment. The seed usually grows after 1 to 3 months at 15 ° C. The grown seedlings dive in separate pots and are grown in the greenhouse for the first year of life. Planted in late spring or early summer, after the last expected frost. </body> </html>

V 24 AT

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This plant is resistant to winter and frost.

Hardy Kiwi seeds -34C...

€1.50 SKU: V 28 H

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V 28 H (7 S)

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