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Somborka hot bell pepper seeds

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These peppers came all the way from eastern Europe and took a while at no f...

Fitim Berani on 21/09/2023

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>RED ALOE Seeds (Aloe Cameronii)</h2> <h2>Price for Package of 5 seeds.</h2> Aloe cameronii (Cameron's Ruwari Aloe, Red Aloe) A medium-sized suckering aloe with many upright stems of open rosettes to 1 to 2 feet with lax narrow leaves that are medium to dark green and that turn a beautiful coppery red in summer. It bears 1 foot tall spikes of bright orange-red flowers that appear primarly from late fall into early winter in southern California gardens. Plant in full sun in a well-drained soil and irrigate only occasionally to enhance the red coloration of the foliage, which will remain green if overwatered. Hardy to mid to upper 20's. This is one of the most attractive foliage aloes and also bears attractive flowers. It was first discovered in the central African country of Nyasaland (now Malawi) by Kenneth J. Cameron, an employee of the African Lakes Corporation, who first sent it to the Royal Botanic Garden at Kew in 1854 but was not described until it flowered there in 1903 when William Botting Hemsley (1843-1924), longtime gardener and keeper at Kew, was able to fully describe it though the original collection data was lost or not recorded. Theo Campbell-Barker wrote an article for "Haworthiad", the journal of the Haworthia Society titled 'The type locality of Aloe cameronii Hemsley' where he thoroughly researched Cameron's whereabouts and determined the likely habitat for this aloe on a hill at Namadzi near Zomba close to where Cammeron had been working at a Cotton Research station. This description is based on research and observations of this plant as it grows in our nursery, in our nursery garden and in other gardens that we visit. We also incorporate comments received and appreciate getting feedback of any kind from those who have any additional information about this plant, particularly if they disagree with what we have written or if they have additional cultural tips that would aid others in growing Aloe cameronii. </body> </html>

CT 26 (5 S)

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Marya-Marya, Bush Passion...

€2.35 SKU: V 18 PFM

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5/ 5

<h2>Marya-Marya, Bush Passion Fruit Seeds (Passiflora foetida)</h2> <h2>Price for Package of 5 seeds.</h2> Passiflora foetida (common names: wild maracuja, bush passion fruit, marya-marya, wild water lemon, stinking passionflower, love-in-a-mist or running pop) is a species of passion flower that is native to the southwestern United States (southern Texas and Arizona), Mexico, the Caribbean, Central America, and much of South America. It has been introduced to tropical regions around the world, such as Southeast Asia and Hawaii. It is a creeping vine-like other member of the genus and yields an edible fruit. The specific epithet, foetida, means "stinking" in Latin and refers to the strong aroma emitted by damaged foliage. The stems are thin and wiry, covered with minute sticky yellow hairs. Older stems become woody. The leaves are three- to five-lobed and viscid-hairy. When crushed, these leaves give off a pungent odor that some people consider unpleasant. The flowers are white to pale cream colored, about 5–6 cm in diameter. The fruit is globose, 2–3 cm diameter, yellowish-orange to red when ripe, and has numerous black seeds embedded in the pulp; the fruit is eaten and the seeds dispersed by birds. P. foetida is able to trap insects on its bracts, which exude a sticky substance that also contains digestive enzymes. This minimizes predation on young flowers and fruits.[6] Whether or not it gains nourishment from its prey is uncertain, and it is currently considered a protocarnivorous plant. This passion flower tolerates arid ground, but favours moist areas. It is known to be an invasive species in some areas. This plant is also a widely grown perennial climber, and has been used in traditional medicine. Uses The fruits are roughly the size of a ping pong ball or kumquat and contain a bluish-white pulp that is mildly sweet and delicately flavored. In the Philippines, the fruit of Passiflora foetida are known colloquially as marya-marya ('Little Mary'), 'kurombot', and santo papa (due to its resemblance to the Pope's mitre). Young leaves and plant tips are also edible. Dry leaves are used in tea in Vietnamese folk medicine to relieve sleeping problems, as well as treatment for itching and coughs. Animal interactions Passiflora foetida is a larval host and nectar source for the Gulf fritillary (Agraulis vanillae). Passiflora foetida has been mentioned as a toxic plant by farmers from northeastern Brazil. An experiment done with goats led to the discovery that high levels of cyanide in P. foetida cause poisoning after the ingestion of fresh leaves, mostly during the dry season.  <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 18 PFM (5 S)

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Chinese Aster Yellow

€1.95 SKU: F 47 Z

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5/ 5

<div id="idTab1" class="rte"> <h2>Chinese Aster Yellow (Callistephus Aster)</h2> <h3>Price for Package of 260 seeds (0,5g).</h3> <div>Gremlin is a tall double variety of aster which makes excellent, long lasting cut flowers grown from flower seeds. Sow these flower seeds in well-drained soil in a sunny spot. This dark violet aster has twisted petals which are said to resemble a "tiger's paw" and is often referred to as Tiger Paw Aster or Krallenaster. The Gremlin aster is an extremely late cut flower with huge flowers with curved and quilled petals. This aster, when grown from flower seed, has an upright growth habit reaching nearly 30 inches in height.</div> <div>Sowing:</div> <div>Sow indoors 6 to 8 weeks before the last frost date, or sow directly where they are to flower once the soil has warmed. For a continuous show, you may wish to plant stagger the sowing dates. The seed may also be direct sown in April to May where the plants are to flower, but in this case flowering will start later. A sunny situation should be chosen for the aster bed, which should be prepared as soon as possible, making sure that drainage is good.</div> <div>Sowing Indoors March to April</div> <div>March and April sowing should be made in gentle heat, sowing into trays of compost, “Just cover” the seeds with a sprinkling of compost or vermiculite.</div> <div>When large enough to handle, transplant seedlings into 7.5cm (3in) pots or trays. Handle the plants with care and avoid disturbing the roots as much as possible when transplanting to prevent wilting.</div> <div>Gradually hardened off for 10 to 14 days before transplanting into the flowering site in early May. Light spring frosts will not harm the plants.</div> <div>Plant 25 -40cm (10 to 16in) apart.</div> <div>Direct Sowing April to May</div> <div>Sow thinly, 6mm (1/4in) deep in small clumps or shallow drills. Sow 30cm (12in) apart in well-cultivated soil which has been raked to a fine tilth. Water ground regularly, especially in dry periods.</div> <div>When large enough to handle, thin out seedlings until they are finally 30cm (12in) apart in spring</div> <div>Outside sowings should be gradually thinned to the same spacings when the seedlings are large enough to handle.</div> <div>Cultivation:</div> <div>Flowers should be removed as soon as they have faded to promote the growth of further blooms. Never over water, but do not let the soil dry out.</div> <div>Preventive measures should be taken against aphids.</div> <div>Cut flowers will last 8 to 10 days in water. Cut when flowers are half-open; recut stems underwater.</div> <div>Plant Uses: </div> <div>Cut Flowers, Flowers Borders and Beds, Patio and Container Plants</div> <div>Note:</div> <div>Plants must not be planted in the same ground two years in a row to avoid Fusarium Wilt - a soil-borne disease that has plagued Asters in the past.</div> <div>Nomenclature:</div> <div>The name Aster comes from the Ancient Greek word astron, meaning "star", arriving through the Latin word astrum with the same meaning, referring to the shape of the flower head.</div> <div>The genus name Callistephus (pronounced ka-LIS-te-fus) is derived from the Greek words “kallos” (meaning beautiful) and “stephanus” (meaning crown).</div> </div>

F 47 Z

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TITAN ARUM Seeds...

€13.00 SKU: F 77

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<h2>TITAN ARUM Seeds (Amorphophallus titanum)</h2><h2>Price for Package of 1 seeds.</h2>Amorphophallus titanum (from Ancient Greek amorphos, "without form, misshapen" + phallos, "phallus", and titan, "giant"), known as the titan arum, is a flowering plant with the largest unbranched inflorescence in the world. The titan arum's inflorescence is not as large as that of the talipot palm, Corypha umbraculifera, but the inflorescence of the talipot palm is branched rather than unbranched.Due to its odor, which is like the smell of a rotting corpse or carcass, the titan arum is characterized as a carrion flower, and is also known as the corpse flower, or corpse plant (Indonesian: bunga bangkai – bunga means flower, while bangkai can be translated as corpse, cadaver, or carrion). For the same reason, the title corpse flower is also attributed to the genus Rafflesia which, like the titan arum, grows in the rainforests of Sumatra, Indonesia and Malaysian Borneo in Sabah and Sarawak.The titan arum's inflorescence can reach over 3 metres (10 ft) in height. Like the related cuckoo pint and calla lily, it consists of a fragrant spadix of flowers wrapped by a spathe, which looks like a large petal. In the case of the titan arum, the spathe is a deep green on the outside and dark burgundy red on the inside, with a deeply furrowed texture. The spadix is hollow and resembles a large loaf of French bread. Near the bottom of the spadix, hidden from view inside the sheath of the spathe, the spadix bears two rings of small flowers. The upper ring bears the male flowers, the lower ring is spangled with bright red-orange carpels. The "fragrance" of the titan arum resembles rotting meat, attracting carrion-eating beetles and flesh flies (family Sarcophagidae) that pollinate it. The inflorescence's deep red color and texture contribute to the illusion that the spathe is a piece of meat. During bloom, the tip of the spadix is approximately human body temperature, which helps the perfume volatilize; this heat is also believed to assist in the illusion that attracts carcass-eating insects.Both male and female flowers grow in the same inflorescence. The female flowers open first, then a day or two following, the male flowers open. This usually prevents the flower from self-pollinating.After the flower dies back, a single leaf, which reaches the size of a small tree, grows from the underground corm. The leaf grows on a somewhat green stalk that branches into three sections at the top, each containing many leaflets. The leaf structure can reach up to 6 metres (20 ft) tall and 5 metres (16 ft) across. Each year, the old leaf dies and a new one grows in its place. When the corm has stored enough energy, it becomes dormant for about four months. Then, the process repeats.The corm is the largest known, typically weighing around 50 kilograms (110 lb). When a specimen at the Princess of Wales Conservatory, Kew Gardens, was repotted after its dormant period, the weight was recorded as 91 kilograms (201 lb).[3] In 2006, a corm in the Botanical Garden of Bonn, Germany was recorded at 117 kilograms (258 lb),[4] but the present record is 305 lbs (138.6 kg) for an A. titanum grown in Gilford, New Hampshire by Dr. Louis Ricciardiello in 2010.CultivationThe titan arum grows in the wild only in the equatorial rainforests of Sumatra, Indonesia. It was first scientifically described in 1878 by Italian botanist Odoardo Beccari. The plant flowers only infrequently in the wild and even more rarely when cultivated. It first flowered in cultivation at the Royal Botanic Gardens at Kew in London, in 1889, with over 100 cultivated blossoms since then. The first documented flowerings in the United States were at New York Botanical Garden in 1937 and 1939. This flowering also inspired the designation of the titan arum as the official flower of the Bronx in 1939, only to be replaced in 2000 by the day lily. The number of cultivated plants has increased in recent years, and it is not uncommon for there to be five or more flowering events in gardens around the world in a single year. The titan arum is more commonly available to the advanced gardener due to pollination techniques.The popular name "titan arum" was invented by the broadcaster and naturalist Sir David Attenborough for his BBC series The Private Life of Plants, in which the flowering and pollination of the plant were filmed for the first time. Attenborough felt that constantly referring to the plant as Amorphophallus on a popular TV documentary would be inappropriate.In 2003, the tallest bloom in cultivation, some 2.74 m (8 ft 11 in) high, was achieved at the Botanical Garden of the University of Bonn in Germany. The event was acknowledged by Guinness World Record.[8] On 20 October 2005, this record was broken at the botanical and zoological garden Wilhelma in Stuttgart, Germany; the bloom reached a height of 2.94 m (9 ft 6 in). The record was broken again by Louis Ricciardiello, whose specimen measured 3.1 m (10 ft 2.25 in) tall on 18 June 2010, when it was on display at Winnipesaukee Orchids in Gilford, New Hampshire, USA. This event, too, was acknowledged by Guinness World Records.BloomingIn cultivation, the titan arum generally requires 7–10 years of vegetative growth before blooming for the first time. After its initial blooming, there can be considerable variation in blooming frequency. Some plants may not bloom again for another 7–10 years while others may bloom every two to three years.[11] There have also been documented cases of back-to-back blooms occurring within a year [12] and corms simultaneously sending up both a leaf (or two) and an inflorescence.[13] There has also been an occasion when a corm produced multiple simultaneous blooms.The spathe generally begins to open between mid-afternoon[15] and late evening and remains open all night. At this time, the female flowers are receptive to pollination. Although most spathes begin to wilt within twelve hours, some have been known to remain open for 24–48 hours. As the spathe wilts, the female flowers lose receptivity to pollination.Self-pollination is normally considered impossible, but in 1999, Huntington Botanical Garden botanists hand-pollinated their plant with its own pollen from ground-up male flowers. The procedure was successful, resulting in fruit and ten fertile seeds from which several seedlings eventually were produced.[16] Additionally, a titan arum at Gustavus Adolphus College unexpectedly produced viable seed through self-pollination in 2011.OdorAs the spathe gradually opens, the spadix releases powerful odors to attract pollinators, insects which feed on dead animals or lay their eggs in rotting meat. The potency of the odor (aroma) gradually increases from late evening until the middle of the night, when carrion beetles and flesh flies are active as pollinators, then tapers off towards morning.[18] Analyses of chemicals released by the spadix show the “stench” includes dimethyl trisulfide (like limburger cheese), dimethyl disulfide, trimethylamine (rotting fish), isovaleric acid (sweaty socks), benzyl alcohol (sweet floral scent), phenol (like Chloraseptic), and indole (like human feces).

F 77

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Turquoise Jade Vine -...

€12.50 SKU: T 74

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5/ 5

<h2>Turquoise Jade Vine - Emerald Vine Seeds (Strongylodon macrobotrys)</h2> <h2>Price for Package of 1 seeds.</h2> Strongylodon macrobotrys, commonly known as jade vine, emerald vine or turquoise jade vine, is a species of leguminous perennial liana (woody vine), a native of the tropical forests of the Philippines, with stems that can reach up to 18 m in length. Its local name is "tayabak". A member of the Fabaceae (the pea and bean family), it is closely related to beans such as kidney bean and runner bean. Strongylodon macrobotrys is pollinated by birds and bats. The pale green foliage consists of three leaflets. The claw-shaped flowers are carried in pendent trusses or pseudoracemes of 75 or more flowers and can reach as much as 3 m long.[4] The turquoise flower color is similar to some forms of the minerals turquoise and jade, varying from blue-green to mint green.[citation needed] The short, oblong, fleshy seedpods are up to 15 cm long and contain up to 12 seeds. Habitat and pollinators The plant grows beside streams in damp forests, or in ravines.[4] The inflorescences are only produced by mature vines. Each individual bloom resembles a stout-bodied butterfly with folded wings, they have evolved certain modifications to allow them to be pollinated by a species of bat that hangs upside down on the inflorescence to drink its nectar.[4] The flowers are also visited by a species of wasp,[citation needed] and are home to a species of butterflies. There are several other species of Strongylodon, but the superficially similar red jade vine, Mucuna bennettii, is a species belonging to a different genus, Mucuna. It seems to be endemic to the Philippines and is usually found in forests. Propagation has always been difficult. It is considered an endangered species due to the destruction of its habitat and the decrease of its natural pollinators. There seems to be a method of marcotting through mature woody stems. It is best planted in ground near a water source, but not inundated. The vine entwines itself through the trunk and branches of trees and the leaves spread over the canopy. The flowers hang like clusters of grapes. Flower chemistry The characteristic flower coloration has been shown to be an example of copigmentation, a result of the presence of malvin (an anthocyanin) and saponarin (a flavone glucoside) in the ratio 1:9. Under the alkaline conditions (pH 7.9) found in the sap of the epidermal cells, this combination produced a pink pigmentation; the pH of the colorless inner floral tissue was found to be lower, at pH 5.6. Experiments showed that saponarin produced a strong yellow colouring in slightly alkaline conditions, resulting in the greenish tone of the flower. Cultivation Strongylodon macrobotrys is not frost-tolerant; it needs a minimum temperature of 15 °C (59 °F).[2] It is prized in tropical and subtropical gardens for its showy flowers which are a highly unusual colour, unlike that of almost any other plant. It is usually grown over a pergola or other tall support to display the spectacular cascading flower trusses which are produced generously once the vine is mature (after 2 years or more, depending on pruning regime). Curiously, on a large plant, the pale-coloured blooms can be difficult to see in strong sunlight and could be overlooked if not for the fallen blooms below the vine. Fallen blooms change color as they dry out, from mint green to blue-green to purple. In South Africa the jade vine is mainly restricted to the warm humid strip of coastal Natal but grows in a few frost-free spots inland. In colder latitudes the plant must be grown in a large glasshouse or conservatory, such as the famous examples grown at Kew Gardens, Cambridge University Botanic Garden[5] and the Eden Project in the UK. In cultivation the plant flowers in early spring. In the USA a jade vine can be found at the Naples Botanical Garden, Longwood Gardens, Franklin Park Conservatory, The New York Botanical Gardens and Nicholas Conservatory and Gardens. In Florida, it is at the Fairchild Tropical Botanic Garden and in Hawaii at the Hawaii Tropical Botanical Garden.

T 74

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This plant has giant fruits

Giant Water Lily Lotus...

€2.25 SKU: F 78

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Water Lily Lotus Seeds (Victoria amazonica)</h2> <h2>Price for Package of 1 seeds.</h2> Queen of the water lilies, this Amazonian giant has a remarkable life cycle. Victoria Amazonica is well known for its huge circular leaves, which are often pictured with a small child sitting supported in the centre as a demonstration of their size and strength. The species is highly prized as an ornamental, despite having somewhat particular requirements for successful cultivation. Victoria Amazonica seeds from Thailand that have a perfectly can grow every weather that have a very big size most 3.5 metre. The seeds very fresh easy for grow the most quality 85%. Every seeds had quality cue in with thoroughly. <h2>How To Grow Victoria amazonica Seeds</h2> Put the seeds in to washtub and wait 5 weeks. When the roots thrown out and flowers thrive then after that put the underground and wait for until the lotus grow up. <h2>WIKIPEDIA:</h2> Victoria amazonica is a species of flowering plant, the largest of the Nymphaeaceae family of water lilies. It is the National flower of Guyana. The species has very large leaves, up to 3 m in diameter, that float on the water's surface on a submerged stalk, 7–8 m in length. The species was once called Victoria regia after Queen Victoria, but the name was superseded. V. amazonica is native to the shallow waters of the Amazon River basin, such as oxbow lakes and bayous. It is depicted in the Guyanese coat of arms. The flowers are white the first night they are open and become pink the second night. They are up to 40 cm in diameter, and are pollinated by beetles. This process was described in detail by Sir Ghillean Prance and Jorge Arius.[4][5]It is the largest waterlily in the world. Classification A member of the genus Victoria placed in the Nymphaeaceae family or, sometimes, in the Euryalaceae.[6] The first published description of the genus was by John Lindley in October 1837, based on specimens of this plant returned from British Guiana by Robert Schomburgk. Lindley named the genus after the newly ascended Queen Victoria, and the species Victoria regia.[1] The spelling in Schomburgk's description in Athenaeum, published the month before, was given as Victoria Regina.[2] Despite this spelling being adopted by the Botanical Society of London for their new emblem, Lindley's was the version used throughout the nineteenth century. An earlier account of the species, Euryale amazonica by Eduard Friedrich Poeppig, in 1832 described an affinity with Euryale ferox. A collection and description was also made by the French botanist Aimé Bonpland in 1825.[1][1][8] In 1850 James De Carle Sowerby[9] recognised Poeppig's earlier description and transferred its epithet amazonica. The new name was rejected by Lindley. The current name, Victoria amazonica, did not come into widespread use until the twentieth century. History Victoria regia, as it was named, was discovered by Tadeáš Haenke in 1801.[10] It was once the subject of rivalry between Victorian gardeners in England. Always on the look out for a spectacular new species with which to impress their peers, Victorian "Gardeners"[11] such as the Duke of Devonshire, and the Duke of Northumberland started a well-mannered competition to become the first to cultivate and bring to flower this enormous lily. In the end, the two aforementioned Dukes became the first to achieve this, Joseph Paxton (for the Duke of Devonshire) being the first in November 1849 by replicating the lily's warm swampy habitat (not easy in winter in England with only coal-fired boilers for heating), and a "Mr Ivison" the second and more constantly successful (for Northumberland) at Syon House. The species captured the imagination of the public, and was the subject of several dedicated monographs. The botanical illustrations of cultivated specimens in Fitch and W.J. Hooker's 1851 work Victoria Regia[12] received critical acclaim in the Athenaeum, "they are accurate, and they are beautiful".[13] The Duke of Devonshire presented Queen Victoria with one of the first of these flowers, and named it in her honour. The lily, with ribbed undersurface and leaves veining "like transverse girders and supports", was Paxton's inspiration for The Crystal Palace, a building four times the size of St. Peter's in Rome. <h2>Video:</h2> <h2><a href="https://www.youtube.com/watch?v=CkI9-rhumbs" target="_blank" class="btn btn-default" rel="noreferrer noopener">How To Grow Lotus From Seeds </a> </h2> </body> </html>

F 78

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Bourbon Vanilla Seeds...

€3.50 SKU: MHS 104

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Bourbon Vanilla Seeds (Vanilla planifolia)</h2> <h2>Price for Package of 50 or 100 seeds.</h2> Vanilla planifolia is a species of vanilla orchid. It is native to Mexico and Central America, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are flat-leaved vanilla, Tahitian vanilla,[citation needed] and West Indian vanilla (also used for the Pompona vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808. Vanilla planifolia is found in Mexico, Central America, the Caribbean, and northeastern South America. It prefers hot, wet, tropical climates. It is cultivated and harvested primarily in Veracruz, Mexico and in Madagascar. Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows. Flowers Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms. Fruit Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant. Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant.[3] The method proved financially unworkable and was not deployed commercially.[4] In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico.[6] They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, and Central and South America.[7] The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Vanilla is the second-most expensive spice after saffron. Despite the expense, vanilla is highly valued for its flavor. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. History According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.[4] In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or "black flower", after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan. Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands, Seychelles, and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organisation, Indonesia is currently responsible for the vast majority of the world's Bourbon vanilla production and 58% of the world total vanilla fruit production. The market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years, to nearly US$20 per kilogram; prices rose sharply again after tropical cyclone Hudah struck Madagascar in April 2000. The cyclone, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500/kg in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, pushed the market price down to the $40/kg range in the middle of 2005. By 2010, prices were down to $20/kg. Cyclone Enawo caused in similar spike to $500/kg in 2017. Madagascar (especially the fertile Sava region) accounts for much of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual yield of 500 tons of cured beans, produced only 10 tons in 2006. An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits. Etymology Vanilla was completely unknown in the Old World before Cortés. Spanish explorers arriving on the Gulf Coast of Mexico in the early 16th century gave vanilla its current name. Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia later that century. They called it vainilla, or "little pod". The word vanilla entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. Vainilla is from the diminutive of vaina, from the Latin vagina (sheath) to describe the shape of the pods. Vanilla orchid The main species harvested for vanilla is V. planifolia. Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar are the world's largest producers. Additional sources include V. pompona and V. tahitiensis (grown in Niue and Tahiti), although the vanillin content of these species is much less than V. planifolia. Vanilla grows as a vine, climbing up an existing tree (also called a tutor), pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Its growth environment is referred to as its terroir, and includes not only the adjacent plants, but also the climate, geography, and local geology. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downward so the plant stays at heights accessible by a standing human. This also greatly stimulates flowering. The distinctively flavored compounds are found in the fruit, which results from the pollination of the flower. These seed pods are roughly a third of an inch by six inches, and brownish red to black when ripe. Inside of these pods is an oily liquid full of tiny seeds.[22] One flower produces one fruit. V. planifolia flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs. However, self-pollination is blocked by a membrane which separates those organs. The flowers can be naturally pollinated by bees of genus Melipona (abeja de monte or mountain bee), by bee genus Eulaema, or by hummingbirds. The Melipona bee provided Mexico with a 300-year-long advantage on vanilla production from the time it was first discovered by Europeans. The first vanilla orchid to flower in Europe was in the London collection of the Honourable Charles Greville in 1806. Cuttings from that plant went to Netherlands and Paris, from which the French first transplanted the vines to their overseas colonies. The vines grew, but would not fruit outside Mexico. Growers tried to bring this bee into other growing locales, to no avail. The only way to produce fruits without the bees is artificial pollination. Today, even in Mexico, hand pollination is used extensively. In 1836, botanist Charles François Antoine Morren was drinking coffee on a patio in Papantla (in Veracruz, Mexico) and noticed black bees flying around the vanilla flowers next to his table. He watched their actions closely as they would land and work their way under a flap inside the flower, transferring pollen in the process. Within hours, the flowers closed and several days later, Morren noticed vanilla pods beginning to form. Morren immediately began experimenting with hand pollination. A few years later in 1841, a simple and efficient artificial hand-pollination method was developed by a 12-year-old slave named Edmond Albius on Réunion, a method still used today. Using a beveled sliver of bamboo, an agricultural worker lifts the membrane separating the anther and the stigma, then, using the thumb, transfers the pollinia from the anther to the stigma. The flower, self-pollinated, will then produce a fruit. The vanilla flower lasts about one day, sometimes less, so growers have to inspect their plantations every day for open flowers, a labor-intensive task. The fruit, a seed capsule, if left on the plant, ripens and opens at the end; as it dries, the phenolic compounds crystallize, giving the fruits a diamond-dusted appearance, which the French call givre (hoarfrost). It then releases the distinctive vanilla smell. The fruit contains tiny, black seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks. Both the pod and the seeds are used in cooking. Like other orchids' seeds, vanilla seeds will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots cling to the support, and often grow down into the soil. Growth is rapid under good conditions. Cultivars Bourbon vanilla or Bourbon-Madagascar vanilla, produced from V. planifolia plants introduced from the Americas, is from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon. It is also used to describe the distinctive vanilla flavor derived from V. planifolia grown successfully in tropical countries such as India. Mexican vanilla, made from the native V. planifolia,[26] is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains the toxin coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and has been banned in food in the US by the Food and Drug Administration since 1954. Tahitian vanilla is from French Polynesia, made with V. tahitiensis. Genetic analysis shows this species is possibly a cultivar from a hybrid of V. planifolia and V. odorata. The species was introduced by French Admiral François Alphonse Hamelin to French Polynesia from the Philippines, where it was introduced from Guatemala by the Manila Galleon trade. West Indian vanilla is made from V. pompona grown in the Caribbean and Central and South America. The term French vanilla is often used to designate particular preparations with a strong vanilla aroma, containing vanilla grains and sometimes also containing eggs (especially egg yolks). The appellation originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor. Chemistry Vanilla essence occurs in two forms. Real seedpod extract is a complex mixture of several hundred different compounds, including vanillin, acetaldehyde, acetic acid, furfural, hexanoic acid, 4-hydroxybenzaldehyde, eugenol, methyl cinnamate, and isobutyric acid.[citation needed] Synthetic essence consists of a solution of synthetic vanillin in ethanol. The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans.[30] Vanillin was first isolated from vanilla pods by Gobley in 1858. By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (> 99% pure) vanillin is made from guaiacol. Pollination Flowering normally occurs every spring, and without pollination, the blossom wilts and falls, and no vanilla bean can grow. Each flower must be hand-pollinated within 12 hours of opening. In the wild, very few natural pollinators exist, with most pollination thought to be carried out by the shiny green Euglossa viridissima, some Eulaema spp. and other species of the euglossine or orchid bees, Euglossini, though direct evidence is lacking. Closely related Vanilla species are known to be pollinated by the euglossine bees.[40] The previously suggested pollination by stingless bees of the genus Melipona is thought to be improbable, as they are too small to be effective and have never been observed carrying Vanilla pollen or pollinating other orchids, though they do visit the flowers.[41] These pollinators do not exist outside the orchid's home range, and even within that range, vanilla orchids have only a 1% chance of successful pollination. As a result, all vanilla grown today is pollinated by hand. A small splinter of wood or a grass stem is used to lift the rostellum or move the flap upward, so the overhanging anther can be pressed against the stigma and self-pollinate the vine. Generally, one flower per raceme opens per day, so the raceme may be in flower for over 20 days. A healthy vine should produce about 50 to 100 beans per year, but growers are careful to pollinate only five or six flowers from the 20 on each raceme. The first flowers that open per vine should be pollinated, so the beans are similar in age. These agronomic practices facilitate harvest and increases bean quality. The fruits require five to six weeks to develop, but around six months to mature. Over-pollination results in diseases and inferior bean quality.[35] A vine remains productive between 12 and 14 years. Harvest Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms. Immature, dark green pods are not harvested. Pale yellow discoloration that commences at the distal end of the fruits is not a good indication of the maturity of pods. Each fruit ripens at its own time, requiring a daily harvest. "Current methods for determining the maturity of vanilla (Vanilla planifolia Andrews) beans are unreliable. Yellowing at the blossom end, the current index, occurs before beans accumulate maximum glucovanillin concentrations. Beans left on the vine until they turn brown have higher glucovanillin concentrations but may split and have low quality. Judging bean maturity is difficult as they reach full size soon after pollination. Glucovanillin accumulates from 20 weeks, maximum about 40 weeks after pollination. Mature green beans have 20% dry matter but less than 2% glucovanillin."[46] The accumulation of dry matter and glucovanillin are highly correlated.To ensure the finest flavor from every fruit, each individual pod must be picked by hand just as it begins to split on the end. Overmatured fruits are likely to split, causing a reduction in market value. Its commercial value is fixed based on the length and appearance of the pod. If the fruit is more than 15 cm (5.9 in) in length, it is categorized as first-quality. The largest fruits greater than 16 cm and up to as much as 21 cm are usually reserved for the gourmet vanilla market, for sale to top chefs and restaurants. If the fruits are between 10 and 15 cm long, pods are under the second-quality category, and fruits less than 10 cm in length are under the third-quality category. Each fruit contains thousands of tiny black vanilla seeds. Vanilla fruit yield depends on the care and management given to the hanging and fruiting vines. Any practice directed to stimulate aerial root production has a direct effect on vine productivity. A five-year-old vine can produce between 1.5 and 3 kg (3.3 and 6.6 lb) pods, and this production can increase up to 6 kg (13 lb) after a few years. The harvested green fruit can be commercialized as such or cured to get a better market price. Culinary uses The four main commercial preparations of natural vanilla are: Whole pod Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients) Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol) Vanilla sugar, a packaged mix of sugar and vanilla extract Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive. Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor.[64] Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes. The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out.[66] A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is slightly better for cakes and significantly better for unheated or lightly heated foods. The liquid extracted from vanilla pods was once believed to have medical properties, helping with various stomach ailments. </body> </html>

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Saffron Seeds (Saffron crocus)

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<h2>Saffron Seeds (Saffron crocus)</h2> <h3>Price for Package of 10 seeds.</h3> Crocus sativus, commonly known as saffron crocus, or autumn crocus,[2] is a species of flowering plant of the Crocus genus in the Iridaceae family. It is best known for producing the spice saffron from the filaments that grow inside the flower. The term "autumn crocus" is also mistakenly used for flowers in the Colchicum species. However, crocuses have 3 stamens and 1 style, while colchicum have 6 stamens and 3 styles and are toxic. This cormous autumn-flowering perennial plant species is unknown in the wild.[2] Human cultivation of saffron crocus and use of saffron have taken place for more than 3,500 years and spans different cultures, continents, and civilizations, see history of saffron. Crocus sativus is currently known to grow in the Mediterranean, East Asia, and Irano-Turanian Region.[4] Saffron may be the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, is not supported by botanical research.[5] Other sources suggest some genetic input from Crocus pallasii. Morphology Crocus sativus has a corm, which holds leaves, bracts, bracteole, and the flowering stalk.[4] These are protected by the corm underground. C. sativus generally blooms with purple flowers in the autumn. The plant grows about 10 to 30 cm high.[7] C. sativus is a triploid with 24 chromosomes, which means it has three times the haploid number of chromosomes. This makes the plant sterile due to its inability to pair chromosomes during meiosis. Cultivation Crocus sativus is unknown in the wild, and its ancestor is unknown. The species Crocus cartwrightianus is the most probable ancestor,[9][6] but C. thomassi and C. pallasii are still being considered as potential predecessors.[10] Manual vegetative multiplication is necessary to produce offspring for this species as the plant itself is a triploid that is self-incompatible and male sterile, therefore rendering it incapable of sexual reproduction. This inability to reproduce on its own supports the hypothesis that C. sativus is a mutant descending from C. carthwrightianus as a result of selective breeding. Corms of Crocus sativus should be planted 4 inches apart and in a trough 4 inches deep. The flower grows best in areas of full sun in well-drained soil with moderate levels of organic content.[11] The corms will multiply after each year, and will last 3–5 years. Use Saffron is considered to be the most valuable spice by weight. See spice. Depending on the size of harvested stigmas, 50,000–75,000 Crocus sativus plants are needed to produce about 1 pound of saffron;[13] each flower only produces three stigmas. Stigmas should be harvested mid-morning when the flowers are fully opened.[12] The saffron crocus (Crocus sativus) should not be confused with "meadow" saffron or autumn crocus (Colchicum autumnale) which is poisonous. Spice Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight,[2][3][4] was probably first cultivated in or near Greece.[5] C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete.[6] It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.[7][8] It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal,[9] and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron. The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus,[12][13] which is also known as "wild saffron"[14] and originated in Crete[15] or mainland Greece.[8] An origin in Southwest Asia,[3][16] although often suspected, has been disapproved by botanical research.[17] The saffron crocus probably resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. C. thomasii and C. pallasii are other possible sources.[13][18] As a genetically monomorphic clone,[15] it slowly propagated throughout much of Eurasia. It is a sterile triploid form, which means that three homologous sets of chromosomes compose each specimen's genetic complement; C. sativus bears eight chromosomal bodies per set, making for 24 in total.[19] Being sterile, the purple flowers of C. sativus fail to produce viable seeds; reproduction hinges on human assistance: clusters of corms, underground, bulb-like, starch-storing organs, must be dug up, divided, and replanted. A corm survives for one season, producing via this vegetative division up to ten "cormlets" that can grow into new plants in the next season.[12] The compact corms are small, brown globules that can measure as large as 5 cm (2 in) in diameter, have a flat base, and are shrouded in a dense mat of parallel fibres; this coat is referred to as the "corm tunic". Corms also bear vertical fibres, thin and net-like, that grow up to 5 cm (2 in) above the plant's neck.[19] The plant sprouts 5–11 white and non-photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect the crocus's 5 to 11 true leaves as they bud and develop. The latter are thin, straight, and blade-like green foliage leaves, which are 1–3 mm (0.04–0.12 in), in diameter, which either expand after the flowers have opened ("hysteranthous") or do so simultaneously with their blooming ("synanthous"). C. sativus cataphylls are suspected by some to manifest prior to blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower stems; the latter are known as pedicels.[19] After aestivating in spring, the plant sends up its true leaves, each up to 40 cm (16 in) in length. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve.[20] The flowers possess a sweet, honey-like fragrance. Upon flowering, the plants are 20–30 cm (8–12 in) in height and bear up to four flowers. A three-pronged style 25–30 mm (1.0–1.2 in) in length, emerges from each flower. Each prong terminates with a vivid crimson stigma, which are the distal end of a carpel. Cultivation The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus. It is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. Crocus sativus thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.[12][22] Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm (39–59 in); saffron-growing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier than the main cultivating Iranian regions. What makes this possible is the timing of the local wet seasons; generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering promotes disease and reduces yields. Persistently damp and hot conditions harm the crops,[23] and rabbits, rats, and birds cause damage by digging up corms. Nematodes, leaf rusts, and corm rot pose other threats. Yet Bacillus subtilis inoculation may provide some benefit to growers by speeding corm growth and increasing stigma biomass yield. The plants fare poorly in shady conditions; they grow best in full sunlight. Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15 cm (3–6 in) deep; its roots, stems, and leaves can develop between October and February.[19] Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Italian growers optimise thread yield by planting 15 cm (6 in) deep and in rows 2–3 cm (0.8–1.2 in) apart; depths of 8–10 cm (3–4 in) optimise flower and corm production. Greek, Moroccan, and Spanish growers employ distinct depths and spacings that suit their locales. C. sativus prefers friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Traditional raised beds promote good drainage. Soil organic content was historically boosted via application of some 20–30 tonnes (20–30 long tons; 22–33 short tons) of manure per hectare. Afterwards, and with no further manure application, corms were planted.[25] After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Only in mid-autumn do they flower. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.[26] All plants bloom within a window of one or two weeks.[27] Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers. One freshly picked flower yields an average 30 mg (0.0011 oz) of fresh saffron or 7 mg (0.00025 oz) dried; roughly 150 flowers yield 1 g (0.035 oz) of dry saffron threads; to produce 12 g (0.42 oz) of dried saffron, 1 kg (2.2 lb) of flowers are needed; 1 lb (0.45 kg) yields 0.2 oz (5.7 g) of dried saffron.[25] To glean 1 lb (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers.[29][30] Forty hours of labour are needed to pick 150,000 flowers. Chemistry Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components,[33] many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-gentiobiosyl) ester; it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotenoic acid. This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin.[33] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin.[33] Crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses, which are sugars, a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods such as rice dishes.[5] The bitter glucoside picrocrocin is responsible for saffron's flavour. Picrocrocin (chemical formula: C 16H 26O 7; systematic name: 4-(β-D-glucopyranosyloxy)-2,6,6-trimethylcyclohex-1-ene-1-carboxaldehyde) is a union of an aldehyde sub-molecule known as safranal (systematic name: 2,6,6-trimethylcyclohexa-1,3-diene-1-carboxaldehyde) and a carbohydrate. It has insecticidal and pesticidal properties, and may comprise up to 4% of dry saffron. Picrocrocin is a truncated version of the carotenoid zeaxanthin that is produced via oxidative cleavage, and is the glycoside of the terpene aldehyde safranal. When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield D–glucose and a free safranal molecule.[32] Safranal, a volatile oil, gives saffron much of its distinctive aroma.[7][35] Safranal is less bitter than picrocrocin and may comprise up to 70% of dry saffron's volatile fraction in some samples.[34] A second molecule underlying saffron's aroma is 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one, which produces a scent described as saffron, dried hay-like.[36] Chemists find this is the most powerful contributor to saffron's fragrance, despite its presence in a lesser quantity than safranal.[36] Dry saffron is highly sensitive to fluctuating pH levels, and rapidly breaks down chemically in the presence of light and oxidising agents. It must, therefore, be stored away in air-tight containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat. Grades and ISO 3632 categories Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the colour and flavour are concentrated in the red stigmas. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma and yellow styles it contains. Grades of Iranian saffron are: "sargol" (red stigma tips only, strongest grade), "pushal" or "pushali" (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and "konge" (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are "coupé" (the strongest grade, like Iranian sargol), "mancha" (like Iranian pushal), and in order of further decreasing strength "rio", "standard" and "sierra" saffron. The word "mancha" in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has PDO protected status and this is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. Similar was the case in Kashmir where Imported Iranian saffron is mixed with local saffron and sold as ‘Kashmir brand’ at a higher price[37]. In Kashmir, saffron is mostly classified into two main categories called 'Mongra' (stigma alone) or 'Laccha' (stigmas attached with parts of the style)[38]. Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high grade saffron. In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard ISO 3632 after laboratory measurement of crocin (responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma) content.[39] However, often there is no clear grading information on the product packaging and little of the saffron readily available in UK is labelled with ISO category. This lack of information makes it hard for customers to make informed choices when comparing prices and buying saffron. Under ISO 3632, determination of non-stigma content ("floral waste content") and other extraneous matter such as inorganic material ("ash") are also key. Grading standards are set by the International Organization for Standardization, a federation of national standards bodies. ISO 3632 deals exclusively with saffron and establishes three categories: III (poorest quality), II, and I (finest quality). Formerly there was also category IV, which was below category III. Samples are assigned categories by gauging the spice's crocin and picrocrocin content, revealed by measurements of specific spectrophotometric absorbance. Safranal is treated slightly differently and rather than there being threshold levels for each category, samples must give a reading of 20–50 for all categories. These data are measured through spectrophotometry reports at certified testing laboratories worldwide. Higher absorbances imply greater levels of crocin, picrocrocin and safranal, and thus a greater colouring potential and therefore strength per gram. The absorbance reading of crocin is known as the "colouring strength" of that saffron. Saffron's colouring strength can range from lower than 80 (for all category IV saffron) up to 200 or greater (for category I). The world's finest samples (the selected, most red-maroon, tips of stigmas picked from the finest flowers) receive colouring strengths in excess of 250, making such saffron over three times more powerful than category IV saffron. Market prices for saffron types follow directly from these ISO categories. Sargol and coupé saffron would typically fall into ISO 3632 category I. Pushal and mancha would probably be assigned to category II. On many saffron packaging labels, neither the ISO 3632 category nor the colouring strength (the measurement of crocin content) is displayed. However, many growers, traders, and consumers reject such lab test numbers. Some people prefer a more holistic method of sampling batches of threads for taste, aroma, pliability, and other traits in a fashion similar to that practised by experienced wine tasters.[40] However, ISO 3632 grade and colouring strength information allow consumers to make instant comparisons between the quality of different saffron brands, without needing to purchase and sample the saffron. In particular, consumers can work out value for money based on price per unit of colouring strength rather than price per gram, given the wide possible range of colouring strengths that different kinds of saffron can have. Adulteration Despite attempts at quality control and standardisation, an extensive history of saffron adulteration, particularly among the cheapest grades, continues into modern times. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code.[41] Typical methods include mixing in extraneous substances like beetroot, pomegranate fibres, red-dyed silk fibres, or the saffron crocus's tasteless and odourless yellow stamens. Other methods included dousing saffron fibres with viscid substances like honey or vegetable oil to increase their weight. Powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers. Adulteration can also consist of selling mislabelled mixes of different saffron grades. Thus, in India, high-grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income.[42][43] Safflower is a common substitute sometimes sold as saffron. The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper. Tartrazine or sunset yellow have been used to colour counterfeit powdered saffron. Types The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. The most intense varieties tend to be Iranian. Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is marketed in small quantities. Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or zafferano dell'Aquila, is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican monk from Inquisition-era Spain[when?]. But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content. Another is the "Mongra" or "Lacha" saffron of Kashmir (Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognisable by its dark maroon-purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect. Trade Almost all saffron grows in a belt from Spain in the west to India in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, 250 t (250,000 kg) were produced worldwide.[47] Iran is responsible for around 90–93% of global production, and much of their produce is exported.[10] A few of Iran's drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production. In 2005, the second-ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and India (Kashmir), tied for third rank, each producing 2.3 t (2,300 kg). In recent years, Afghan cultivation has risen. Azerbaijan, Morocco, and Italy are, in decreasing order, lesser producers. Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms.[8] Microscale production of saffron can be found in Australia (mainly the state of Tasmania),[48] China, Egypt, parts of England[49] France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania), and Central Africa. Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound, or US$1,100–11,000/kg. In Western countries, the average retail price in 1974 was $1,000 per pound, or US$2,200 per kilogram.[3] In February 2013, a retail bottle containing 0.06 ounces could be purchased for $16.26 or the equivalent of $4,336 per pound or as little as about $2,000/pound in larger quantities. A pound contains between 70,000 and 200,000 threads. Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron. Uses Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian,[50] Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, [51][52] the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Saffron has a long history of use in traditional medicine.[53][54] Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.[55] It is used for religious purposes in India. Nutrition Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein (table). In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness of nutritional value across B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value while other nutrients are negligible (table). Research One limited meta-analysis concluded that saffron supplementation improved symptoms in patients with major depressive disorders[56] and a review indicated that it helped with mild to moderate depression. History The documented history of saffron cultivation spans more than three millennia.[12] The wild precursor of domesticated saffron crocus is probably Crocus cartwrightianus. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged by human cultivators selectively breeding specimens for unusually long stigmas in late Bronze Age Crete.[6] It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Eastern Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal.[9] Documentation of saffron's use over the span of 3,500 years has been uncovered.[58] Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran.[59][60] The Sumerians later used wild-growing saffron in their remedies and magical potions.[61] Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron (Crocus sativus 'Hausknechtii') in Derbena, Isfahan, and Khorasan by the 10th century BC. At such sites, saffron threads were woven into textiles,[59] ritually offered to divinities, and used in dyes, perfumes, medicines, and body washes.[62] Saffron threads would thus be scattered across beds and mixed into hot teas as a curative for bouts of melancholy. Non-Persians also feared the Persians' usage of saffron as a drugging agent and aphrodisiac.[63] During his Asian campaigns, Alexander the Great used Persian saffron in his infusions, rice, and baths as a curative for battle wounds. Alexander's troops imitated the practice from the Persians and brought saffron-bathing to Greece.[64] Conflicting theories explain saffron's arrival in South Asia. Kashmiri and Chinese accounts date its arrival anywhere between 2500–900 years ago.[65][66][67] Historians studying ancient Persian records date the arrival to sometime prior to 500 BC,[5] attributing it to a Persian transplantation of saffron corms to stock new gardens and parks.[68] Phoenicians then marketed Kashmiri saffron as a dye and a treatment for melancholy. Its use in foods and dyes subsequently spread throughout South Asia. Buddhist monks wear saffron-coloured robes; however, the robes are not dyed with costly saffron but turmeric, a less expensive dye, or jackfruit.[69] Monks' robes are dyed the same colour to show equality with each other, and turmeric or ochre were the cheapest, most readily available dyes. Gamboge is now used to dye the robes. Some historians believe that saffron came to China with Mongol invaders from Persia.[71] Yet saffron is mentioned in ancient Chinese medical texts, including the forty-volume pharmacopoeia titled Shennong Bencaojing (神農本草經: "Shennong's Great Herbal", also known as Pen Ts'ao or Pun Tsao), a tome dating from 300–200 BC. Traditionally credited to the fabled Yan ("Fire") Emperor (炎帝) Shennong, it discusses 252 phytochemical-based medical treatments for various disorders.[72] Nevertheless, around the 3rd century AD, the Chinese were referring to saffron as having a Kashmiri provenance. According to Chinese herbalist Wan Zhen, "[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha." Wan also reflected on how it was used in his time: "The flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine."

MHS 105 S

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Saffron Bulbs (Saffron crocus)

€3.75 SKU: MHS 105 B

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Saffron Bulbs (Saffron crocus)</h2> <h2>Price for Package of 1 bulb.</h2> Crocus sativus, commonly known as saffron crocus, or autumn crocus,[2] is a species of flowering plant of the Crocus genus in the Iridaceae family. It is best known for producing the spice saffron from the filaments that grow inside the flower. The term "autumn crocus" is also mistakenly used for flowers in the Colchicum species. However, crocuses have 3 stamens and 1 style, while colchicum have 6 stamens and 3 styles and are toxic. This cormous autumn-flowering perennial plant species is unknown in the wild.[2] Human cultivation of saffron crocus and use of saffron have taken place for more than 3,500 years and spans different cultures, continents, and civilizations, see history of saffron. Crocus sativus is currently known to grow in the Mediterranean, East Asia, and Irano-Turanian Region.[4] Saffron may be the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, is not supported by botanical research.[5] Other sources suggest some genetic input from Crocus pallasii. Morphology Crocus sativus has a corm, which holds leaves, bracts, bracteole, and the flowering stalk.[4] These are protected by the corm underground. C. sativus generally blooms with purple flowers in the autumn. The plant grows about 10 to 30 cm high.[7] C. sativus is a triploid with 24 chromosomes, which means it has three times the haploid number of chromosomes. This makes the plant sterile due to its inability to pair chromosomes during meiosis. Cultivation Crocus sativus is unknown in the wild, and its ancestor is unknown. The species Crocus cartwrightianus is the most probable ancestor,[9][6] but C. thomassi and C. pallasii are still being considered as potential predecessors.[10] Manual vegetative multiplication is necessary to produce offspring for this species as the plant itself is a triploid that is self-incompatible and male sterile, therefore rendering it incapable of sexual reproduction. This inability to reproduce on its own supports the hypothesis that C. sativus is a mutant descending from C. carthwrightianus as a result of selective breeding. Corms of Crocus sativus should be planted 4 inches apart and in a trough 4 inches deep. The flower grows best in areas of full sun in well-drained soil with moderate levels of organic content.[11] The corms will multiply after each year, and will last 3–5 years. Use Saffron is considered to be the most valuable spice by weight. See spice. Depending on the size of harvested stigmas, 50,000–75,000 Crocus sativus plants are needed to produce about 1 pound of saffron;[13] each flower only produces three stigmas. Stigmas should be harvested mid-morning when the flowers are fully opened.[12] The saffron crocus (Crocus sativus) should not be confused with "meadow" saffron or autumn crocus (Colchicum autumnale) which is poisonous. Spice Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight,[2][3][4] was probably first cultivated in or near Greece.[5] C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete.[6] It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.[7][8] It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal,[9] and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron. The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus,[12][13] which is also known as "wild saffron"[14] and originated in Crete[15] or mainland Greece.[8] An origin in Southwest Asia,[3][16] although often suspected, has been disapproved by botanical research.[17] The saffron crocus probably resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. C. thomasii and C. pallasii are other possible sources.[13][18] As a genetically monomorphic clone,[15] it slowly propagated throughout much of Eurasia. It is a sterile triploid form, which means that three homologous sets of chromosomes compose each specimen's genetic complement; C. sativus bears eight chromosomal bodies per set, making for 24 in total.[19] Being sterile, the purple flowers of C. sativus fail to produce viable seeds; reproduction hinges on human assistance: clusters of corms, underground, bulb-like, starch-storing organs, must be dug up, divided, and replanted. A corm survives for one season, producing via this vegetative division up to ten "cormlets" that can grow into new plants in the next season.[12] The compact corms are small, brown globules that can measure as large as 5 cm (2 in) in diameter, have a flat base, and are shrouded in a dense mat of parallel fibres; this coat is referred to as the "corm tunic". Corms also bear vertical fibres, thin and net-like, that grow up to 5 cm (2 in) above the plant's neck.[19] The plant sprouts 5–11 white and non-photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect the crocus's 5 to 11 true leaves as they bud and develop. The latter are thin, straight, and blade-like green foliage leaves, which are 1–3 mm (0.04–0.12 in), in diameter, which either expand after the flowers have opened ("hysteranthous") or do so simultaneously with their blooming ("synanthous"). C. sativus cataphylls are suspected by some to manifest prior to blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower stems; the latter are known as pedicels.[19] After aestivating in spring, the plant sends up its true leaves, each up to 40 cm (16 in) in length. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve.[20] The flowers possess a sweet, honey-like fragrance. Upon flowering, the plants are 20–30 cm (8–12 in) in height and bear up to four flowers. A three-pronged style 25–30 mm (1.0–1.2 in) in length, emerges from each flower. Each prong terminates with a vivid crimson stigma, which are the distal end of a carpel. Cultivation The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus. It is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. Crocus sativus thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.[12][22] Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm (39–59 in); saffron-growing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier than the main cultivating Iranian regions. What makes this possible is the timing of the local wet seasons; generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering promotes disease and reduces yields. Persistently damp and hot conditions harm the crops,[23] and rabbits, rats, and birds cause damage by digging up corms. Nematodes, leaf rusts, and corm rot pose other threats. Yet Bacillus subtilis inoculation may provide some benefit to growers by speeding corm growth and increasing stigma biomass yield. The plants fare poorly in shady conditions; they grow best in full sunlight. Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15 cm (3–6 in) deep; its roots, stems, and leaves can develop between October and February.[19] Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Italian growers optimise thread yield by planting 15 cm (6 in) deep and in rows 2–3 cm (0.8–1.2 in) apart; depths of 8–10 cm (3–4 in) optimise flower and corm production. Greek, Moroccan, and Spanish growers employ distinct depths and spacings that suit their locales. C. sativus prefers friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Traditional raised beds promote good drainage. Soil organic content was historically boosted via application of some 20–30 tonnes (20–30 long tons; 22–33 short tons) of manure per hectare. Afterwards, and with no further manure application, corms were planted.[25] After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Only in mid-autumn do they flower. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.[26] All plants bloom within a window of one or two weeks.[27] Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers. One freshly picked flower yields an average 30 mg (0.0011 oz) of fresh saffron or 7 mg (0.00025 oz) dried; roughly 150 flowers yield 1 g (0.035 oz) of dry saffron threads; to produce 12 g (0.42 oz) of dried saffron, 1 kg (2.2 lb) of flowers are needed; 1 lb (0.45 kg) yields 0.2 oz (5.7 g) of dried saffron.[25] To glean 1 lb (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers.[29][30] Forty hours of labour are needed to pick 150,000 flowers. Trade Almost all saffron grows in a belt from Spain in the west to India in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, 250 t (250,000 kg) were produced worldwide.[47] Iran is responsible for around 90–93% of global production, and much of their produce is exported.[10] A few of Iran's drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production. In 2005, second-ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and India (Kashmir), tied for third rank, each producing 2.3 t (2,300 kg). In recent years, Afghan cultivation has risen. Azerbaijan, Morocco, and Italy are, in decreasing order, lesser producers. Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms.[8] Microscale production of saffron can be found in Australia (mainly the state of Tasmania),[48] China, Egypt, parts of England[49] France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania), and Central Africa. Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound, or US$1,100–11,000/kg. In Western countries, the average retail price in 1974 was $1,000 per pound or US$2,200 per kilogram.[3] In February 2013, a retail bottle containing 0.06 ounces could be purchased for $16.26 or the equivalent of $4,336 per pound or as little as about $2,000/pound in larger quantities. A pound contains between 70,000 and 200,000 threads. Vivid crimson coloring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron. Uses Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian,[50] Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, [51][52] the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Saffron has a long history of use in traditional medicine.[53][54] Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.[55] It is used for religious purposes in India. Nutrition Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein (table). In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness of nutritional value across B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value while other nutrients are negligible (table). </body> </html>

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Meadow Saffron Seeds...

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Showy Medinilla or Rose...

€4.50 SKU: F 80

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<h3>Showy Medinilla or Rose Grape Seeds (Medinilla magnifica)</h3> <h3>Price for Package of 5 seeds.</h3> Medinilla magnifica, the showy medinilla or rose grape is a species of flowering plant in the family Melastomataceae, native to the Philippines. This plant is also commonly known as the Philippine orchid, and it is an epiphyte. Various species and hybrids in this family are well known and popular with plant collectors with Medinilla species being found almost identical. The plant grows up to 3 m tall, with opposite, firm, leathery leaves, which grow to 20–30 cm long in an ovate shape with a short point. The flowers grow in panicles up to 50 cm long, with ovid pink bracts. The individual flowers are up to 25 mm in size and are pink, red or violet. The fruits are violet, fleshy berries, about 1 cm wide. In the Philippines, M. magnifica grows in the forks of large trees. It is an epiphyte, which is a plant that grows on other trees but does not withdraw its food from those trees as parasites do. In the tropics, it is grown as a perennial. It is also a common houseplant in cooler climes. King Boudewijn of Belgium was a big devotee of Medinilla. He grew them in the royal conservatories and they were depicted on the banknote of 10,000 Belgian francs. In temperate zones, this plant must be grown under protection all year round, as it does not tolerate temperatures below 15 °C (59 °F). It requires high humidity levels, and bright sunlight with shade at the hottest time of the day. It has gained the Royal Horticultural Society’s Award of Garden Merit. There are approximately 400 species of Medinilla, of which until now only the magnifica is supplied as a houseplant. The family name of the Medinilla is Melastomataceae. Medinilla magnifica finds its origin in the mountains of the Philippines. It is an epiphyte, which is a plant that grows on other trees but does not withdraw its food from those trees as parasites do. This type magnifica is the only Medinilla with splendid pink flyleaves and such a large flower. Late king Boudewijn of Belgium was a big devotee of Medinilla. He grew them in the royal conservatories and they flaunted on the banknote of 10,000 Belgian francs. The growing of Medinilla's in greenhouses was such a great success that now everyone can enjoy the beauty of Medinilla. Common Names: Rose Grape, Showy Medinilla, Malaysian Orchid, Chandelier Tree, Kapa-kapa. <h2>Watering</h2> Medinilla Magnifica prefers being a bit dry for being too wet. Allow the plant to dry out and to be light when lifted before watering the soil thoroughly. It is recommended to water your Medinilla Magnifica once every 7-10 days. Do not allow any water to remain in the bottom of the pot. The preferred method of watering is from the bottom. How to water Medinilla Magnifica from the bottom: 1. Fill your plant dish or sink with approximately 2 liters of water (water amount depends on plant maturity) 2. Let your Medinilla soak in it for approximately 10 minutes 3. Allow the plant to drain the excess water for 1 minute 4. Place your Medinilla back to its location. Medinilla Magnifica also loves being sprayed with mist due to the dryness in the air that furnaces and air conditioners can produce. <h2>Insects</h2> Medinilla’s are traditionally not insect attractors. The two you may find are Aphids and Caterpillars. If you see Aphids on your Medinilla Magnifica, it is best to remove by using soap and water to wipe the leaves. If you have a Caterpillar you will need to remove carefully and place the Caterpillar outdoors to a new home away from your plants. <h2>Temperature and Lighting Conditions </h2> The ideal temperature for Medinilla Magnifica is 17°C to 25°C (63°F to 77°F). The Medinilla likes a lot of light. From November 1st to March 1st Medinilla’s can tolerate direct sunlight. From March 1st to November 1st, it is best to protect them from direct sunlight otherwise the leaves will burn. Medinilla Magnifica can be grown outdoors when temperatures are above 12°C (54°F), but it is best to avoid direct sunlight between the hours of 10:00 am – 7:00 pm. In fact, the flowers can last even longer outdoors than indoors when the nights are cool. The flower on the Medinilla Magnifica is made up of many small flowers cupped in bracts (large petal-like leaves) and can grow to about 50 cm long. If you look carefully you can see the delicate purple anthers sticking out of the trumpet-shaped flowers. This small detail is the finishing touch of the flower and is its hallmark. After the flowering period, it is advisable to remove the old flowers to facilitate the plant's further growth. Then the plant will produce new leaves where the flowers were located. Once these have unfurled it is important to place the plant in a cooler position around 17°C (63°F) to facilitate bud formation in the young leaves. If the buds are clearly visible then the plant can be returned to its normal temperature so that the buds can develop further into a new magnificent pink flower. <h2>Transplanting</h2> In principle, Medinilla Magnifica can be reported throughout the year although this should not be done in the flowering period due to the delicate nature of the flower. If necessary, Medinilla’s can be pruned but always leave one pair of leaves on a branch otherwise that branch will die. <h2>Fertilizing </h2> You do not need to fertilize the Medinilla Magnifica while it is flowering. After the flowering period, fertilizer can be given once every two weeks when the Medinilla Magnifica is growing new shoots. You may use a standard houseplant or orchid fertilizer on your Medinilla Magnifica.

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Plumeria (Frangipani) seeds...

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<h2>Plumeria (Frangipani) Seeds "Mango" Flowers</h2> <h3>Price for Package of 4 seeds.</h3> <div> Plumeria (Frangipani) also known as the Lei flower, is native to warm tropical areas of the Pacific Islands, Caribbean, South America and Mexico. They can grow to be large shrubs or even small trees in mild areas of the U.S. In tropical regions, Plumeria may reach a height of 30' to 40' and half as wide. Their widely spaced thick succulent branches are round or pointed, and have long leather, fleshy leaves in clusters near the branch tips. Leaves tend to fall in early winter since they are deciduous and sensitive to cold. </div> <div> In colder climates plumeria should be grown in containrs. They make beautiful potted plants for the patio or greenhouse. However, in milder climates, plumeria can be grown outdoors in the ground, where they make a small beautiful landscape trees. When temperatures dip into the low 40's they may be stored in their containers or uprooted carefully trying to take as much root as possible and stored over winter in a heated basement or garage where temperatures are kept above freezing. As soon as temperatures rise outdoors they can be brought out and planted again. They will resume growth, leaf out and begin to grow as if nothing happened </div> <div> The real payoff comes during the early summer through the early fall months, when very fragrant clusters of showy, waxy flowers provide the makings for your own Hawaiian Lei. There is absolutely nothing like the sweet fragrance of Plumeria in flower, with fragrances of jasmine, citrus, spices, gardenia, and other indescribable scents. These flowers are treasured by the Polynesian Islanders for their durability, fragrances and colors of whites, yellows, pinks, reds, and multiple pastels. </div> <div> Flowering can last up to 3 months at a time producing new blooms everyday. Once picked, a bloom can last for several days without wilting if kept in water. </div> <div>For container planting use a coarse, well draining potting soil, such as cactus mix or potting mix with perlite and sand. Start with a 6" to 10" container or you may consider using a large container on a plant dolly once the plant is large enough to be in a larger pot to help make the job easier moving indoors as winter approaches. Insert the cut end down into the potting mix about 2 inches. Firm the soil around the cutting and water thoroughly.</div> <div>Water Plumerias deeply, but infrequently, let soil dry out somewhat before watering again. Begin to reduce the frequency of watering in mid-October, as the cool season approaches. Stop watering after all the leaves have fallen and the plant has gone dormant. Resume watering in the spring as new growth begins.</div> <div>Plumerias should be fed with a high nitrogen fertilizer beginning in spring when growth begins. To encourage the most blooms a switch to a high phosphorous fertilizer in early May and fertilize every 2 to 3 weeks through the end of August. </div>

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