Best prices for (28)

This plant is resistant to winter and frost.

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Black Grape Seeds (vitis vinifera)</h2> <h2>Price for Package of 10 seeds.</h2> A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Description Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid. History The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars. The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America. In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose. Distribution and production According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year. There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km2. (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling and Chardonnay. Juice Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy or vinegar. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice. Health claims French paradox Comparing diets among Western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation, polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as: Alteration of molecular mechanisms in blood vessels, reducing susceptibility to vascular damage Decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure Increased production of the vasodilator hormone, nitric oxide (endothelium-derived relaxing factor) Although adoption of wine consumption is not recommended by some health authorities, a significant volume of research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Emerging evidence is that wine polyphenols like resveratrol provide physiological benefit whereas alcohol itself may have protective effects on the cardiovascular system. More may be seen in the article the Long-term effects of alcohol. Resveratrol Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets. Resveratrol is found in widely varying amounts among grape varieties, primarily in their skins and seeds, which, in muscadine grapes, have about one hundred times higher concentration than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram. In vitro studies indicate that protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies with mice, resveratrol has transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure. Resveratrol is the subject of several human clinical trials, among which the most advanced is a one year dietary regimen in a Phase III study of elderly patients with Alzheimer's disease. Anthocyanins and other phenolics Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties.[31] Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin.[31] It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health.[32] Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections. Red wine may offer health benefits more so than white because potentially beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[33] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L,[34] depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins. Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes. The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape. Seed constituents Main articles: Grape seed extract and Grape seed oil Biochemical and preliminary clinical studies have demonstrated potential biological properties of grape seed oligomeric procyanidins. For example, laboratory tests indicated a potential anticancer effect from grape seed extract. According to the American Cancer Society, "there is very little reliable scientific evidence available at this time that drinking red wine, eating grapes, or following the grape diet can prevent or treat cancer in people". Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products for perceived health benefits. Grape seed oil contains tocopherols (vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid and alpha-linolenic acid. Concord grape juice Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer, platelet aggregation and other risk factors of atherosclerosis, loss of physical performance and mental acuity during aging and hypertension in humans. </body> </html>

V 131 (10 S)

Quick view

This plant has giant fruits

Giant Bitter Melon Seeds...

€5.75 SKU: V 7 G

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Bitter Melon Seeds (Momordica Charantia)</h2> <h2>Price per pack of 5 seeds.</h2> This is the biggest Bitter Melon that exists, it reaches a length of over 45 centimeters and a width of 6 centimeters! After several years, we managed to extract the largest fruits and store and sow those seeds, finally for the third year in a row we get the same fruits that are really huge! If the Balsam Pear did not exist a pharmaceutical company would invent it. In fact, there have been some ten studies published this past year about it, the latest as of this writing in February 2008 in the Journal of Food Biochemistry about its potential in diabetes treatment. A very common, bitter vegetable in Asian cuisine, the Balsam Pear, Momordica charantia, is a natural drug store for diabetics and others. It’s not a pear at all but a fruiting gourd and vine that smells like an old, well-used gym shoe. Don’t say you weren’t warned. <div>The warty gourd is edible when green (and cooked) but turns toxic when orange ripe. It then splits characteristically into three parts, revealing red arils (fleshy seed covers). The ripe seeds inside the arils and orange flesh of the gourd are toxic and can make one violently lose fluids from both ends, and induce abortions. The red arils around the seeds, however, are edible. And notice this: The arils are 96% lycopene, which gives them their color. Just remember to spit out the seed from each aril.</div> <div>M. charantia is found Connecticut south to Florida, west to Texas, also Puerto Rico and the Hawaiian Islands. Incidentally, the bitter melon has twice the potassium of bananas and is also rich in vitamin A and C.</div> <div> </div> <div>The Latin genus name, Momordica, (mo-MOR-dee-ka) means “to bite,” and refers to the jagged edges of the leaves, which appear as if they have been bitten. Charantia (char-AN-tee-ah) the species’ name, comes from Greek meaning beautiful flower. It’s native to tropical regions of the world though no one knows where it came from originally. Gray’s four-inch thick Manual of Botany, started in 1850 and revised in 1950, makes no mention of M. charantia in the United States but it is currently a serious crop weed in Florida and to 21 other crops around the world, bananas to soybeans. It’s a late comer to Florida or Gray was in the dark about it. In the Amazon, and as far away as India, it is used very much by local populations for food and medicine. Apparently a dynamic chemical factory, the M. charantia is being tested for treatment against cancer — leukemia in particular — AIDS, as an analgesic, and to moderate insulin resistance. It is often called the vegetable insulin. It does not increase insulin secretion but “speeds up carbohydrate use of the cells by affecting membrane lipids.” Seems like the smelly gym shoe hanging on the fence has a great future. But, it is not for everyone: Don’t eat the vegetable if you’re hypoglycemic or pregnant. In diabetics it can lower blood sugar too effectively. It also reduces fertility in men and women. And, it contains vicine. That can cause favism in people who have a variant glucose-6-phosphate dehydrogenase. (I presume if you don’t know what that is you don’t have it. Favism is a severe reaction to fava beans and or their pollen. Occurs most often in Mediterranean men.)</div> <div>Cultivated versions of the M. charantia, also called Bitter Gourd or Wild Balsam Apple, are found in most Asian markets, and they, too, smell like an old gym shoe. The odor, thankfully, almost all goes away when cooked and the bitterness moderates, but does not go away. If you are not yet brave enough to pick your own, you can buy some or grow it yourself. There are many varieties and numerous recipes are on the Internet. The M. charantia is indeed bitter. Some cut up the vegetable and soak it in water, or salted water and or blanch it to reduce the bitterness.</div> <div>While I have never seen an Oriental family picking M. charantia off local fences here in Florida, I have seen many Hispanic families doing so. Dr. Julia Morton, a plant professor in south Florida, says besides the green fruit, the young leaves when cooked and drained are also edible and nutritious, with iron, phosphorous, calcium and vitamin C. I have never managed to get past the locker room bouquet to toss ‘em in a pot, and the fruit is just too bitter for me to enjoy. The ripe fruit pulp has been used as a soap substitute, which should give you some idea of the flavor. In India and Africa the cooked leaves are canned like spinach. The fragrant flowers can be used as seasoning when cooking.</div> <div> </div> <div>Incidentally, if you have a glut of green Bitter Gourds, you can slice them, partially boil them with salted water, then dry them, sun or otherwise. They will last for several months. You can then fry them and use as you like. Also, drinking the fresh bitter juice is recommended by some naturopaths. That ain’t going to be easy, it’s really bitter…. much easier to tell someone to do it than do it yourself.</div> <div> </div> <div>REMEMBER: No part of the Momordica charantia is ever to be eaten raw, except for the red arils (and remember to spit the seeds out.) No part, other than the arils, is ever to be eaten when ripe, which is when it is turning from green to yellow to orange. Do not eat the yellow or orange fruit raw or cooked. It is toxic. Also, the green fruit is suspected in the poisoning of dogs and pigs.</div> <div> </div> <div>Relatives: Momordica balsamina, which has longer spines on the fruit and can ripen to red, grows only in St. Lucie County in Florida and only a smattering of places in the southern U.S. M. balsamina fruit can be pickled or after soaking used as a cooked vegetable. Young shoots and tendrils are boiled as a green. The seeds are eaten. Momordica cochinchinensis produces a huge round fruit that is red when ripe. Young fruit boiled, not as bitter as M. charantia. Momordica dioica, small and roundish, is more esteemed than the rest. It is not bitter but sweet. Fruits, shoots, leaves and roots are boiled for food. There are also at least seven commercial cultivars of the Momordica gourds</div> <div>IDENTIFICATION: Momordica charantia: A slender, climbing annual vine to 18 feet with long-stalked leaves and yellow flowers where the leaf meets the stem. Young fruit emerald green turning to orange when ripe. At maturity, fruit splits into three irregular parts that curl backwards showing many reddish-brown or white seeds encased in scarlet arils.</div> <div> </div> <div>TIME OF YEAR: Fruit, summer and fall in warm climates, fall in northern climes.</div> <div> </div> <div>ENVIRONMENT: Love to climb, found in hammocks, disturbed sites, turf and ornamental landscapes, and citrus groves . It seems to be the most common vine on chain link fences in Florida.</div> <div> </div> <div>METHOD OF PREPARATION: None of it ripe except the arils. Boiled green fruit (including seeds) leaves and shoots, boiled twice. Or, cut open and remove seeds and fiber and parboil. Ripe parts toxic are too bitter to eat. (An adult can swallow hole two ripe seed and not have much distress.) Young leaves and shoots are boiled and eaten as a potherb. Flowers used as seasoning.</div> <div> </div> <div>HERB BLURB</div> <div>Herbalists say the charantia has long been used to treat diabetes and a host of other ailments from arthritis to jaundice. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h3>Sowing Instructions</h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> preswollen 2 days in water </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 0,5-1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20 - 25° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1-4 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Seeds Gallery 05.11.2012. <div> </div> </td> </tr> </tbody> </table> </div> </body> </html>

V 7 G

Quick view

Wheel Cactus or Camuesa...

€1.65 SKU: CT 7

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2 id="short_description_content">Wheel Cactus or Camuesa Seeds (Opuntia robusta)</h2> <h2>Price for Package of 10, 20, 40 seeds.</h2> Opuntia robusta, the wheel cactus, nopal tapon, or camuesa, is a species of cactus in the family Cactaceae.[1] It is native and endemic to central and northern Mexico to within 100 miles (160 km) of the Arizona and New Mexico borders where it grows from 5,000 to 10,000 feet (1,500 to 3,000 m) on rocky slopes, open shrublands, woodlands, and mixed with other cactus and succulents. Fruit; The fruit of Opuntia robusta is delicious, very juicy too! Fruit ripens around July for the first flush, then you can have a second flush around August/Sept. The fruit is very sweet and is excellent in fruit smoothies or for margaritas. The fruit is sweet/juicy and has a grape-like taste. Fruits or cactus apples are oval in shape and average 1-1/4" to 1-1/2" in diameter by 3-1/2" to 4" long. Edible stems; Not only is the fruit edible but the stems or nopale pads are also edible in nopales salad. You skin the exterior and boil the stem flesh which is cut into narrow strips. The strips are then added to a fresh salad. High in nutrients and low in calories too, so very healthy! Plants are commonly around 1 m (40 in) high, though they may grow to over 3 m (10 ft) high when supported. The flattened stem segments are fleshy, round, and blue-grey in color. These are up to 30 cm (1 ft) in diameter and have the length of sharp spines up to 5 cm (2 in).[2] Yellow, sessile flowers with a fleshy base are produced on the edges of the upper stem segments. These are followed by barrel-shaped fleshy fruits which are pink or purple and up to 8 cm (3 in) long. Taxonomy The species was first formally described in 1837 in Enumeratio Diagnostica Cactearum hucusque Cognitarum. It has naturalized in the states of South Australia, New South Wales, Queensland, and Victoria in Australia. We personally collected this seed, and we guarantee that the mother plant withstood temperatures of -15 degrees Celsius. </body> </html>

CT 7 (10 S)

Quick view

Melinjo Seeds (Gnetum gnemon)

€3.95 SKU: V 41

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Melinjo Seeds (Gnetum gnemon)</h2> <h2>Price for Package of 3 seeds.</h2> Gnetum gnemon is a species of Gnetum native to southeast Asia and the western Pacific Ocean islands, from Mizoram and Assam in India, south and east through Indonesia and Malaysia to the Philippines and Fiji. Common names include gnemon, melinjo, belinjo, kuliat/culiat, bago, bigo and padi oats or paddy oats. It is a small to a medium-size tree (unlike most other Gnetum species, which are lianas), growing to 15–20 m tall. The leaves are evergreen, opposite, 8–20 cm long and 3–10 cm broad, entire, emerging bronze-colored, maturing glossy dark green. The fruit-like female strobilus consists of little but skin and a large nut-like seed 2–4 cm long inside. Male strobili are small, arranged in long stalks, and are often mistaken for flowers. Fleshy strobili weigh about 5.5 g, the seed alone 3.8 g. Strobili mature mainly from June to September in NE Philippines. The red (ripe) strobili are eaten by birds, mammals and reptiles. <h2>Uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Melinjo Seeds (Gnetum gnemon)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/220px-Emping_blinjo_Sidoarjo.jpg" decoding="async" width="220" height="157" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/330px-Emping_blinjo_Sidoarjo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/440px-Emping_blinjo_Sidoarjo.jpg 2x" data-file-width="3574" data-file-height="2546" title="Melinjo Seeds (Gnetum gnemon)" /> <div class="thumbcaption"> <div class="magnify"></div> Emping melinjo chips, made from smashed Gnetum gnemon seed</div> </div> </div> Melinjo is native to Indonesia and widely used in Indonesian cuisine. The seeds are used for sayur asem (sour vegetable soup) and also, made into raw chips that later need to be deep-fried as crackers (emping, a type of krupuk). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. The leaves are also commonly used for vegetable dishes in Indonesia and southern Thailand. This plant is commonly cultivated throughout the Aceh region and is regarded as a vegetable of high status. Its male strobili, young leaves and female strobilus are used as ingredients in traditional vegetable curry called kuah pliek. This dish is served on all important traditional occasions, such as khanduri and keureudja. In the Pidie district, the women pick the red-skinned ripe fruit and make keureupuk muling from it. In Java, the young leaves and unpeeled seeds are used for ingredients in a dish called sayur asem. <h2>Phytochemicals</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Melinjo Seeds (Gnetum gnemon)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/300px-Dimer_Resveratrol_Structure.svg.png" decoding="async" width="300" height="191" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/450px-Dimer_Resveratrol_Structure.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/600px-Dimer_Resveratrol_Structure.svg.png 2x" data-file-width="269" data-file-height="171" title="Melinjo Seeds (Gnetum gnemon)" /> <div class="thumbcaption"> <div class="magnify"></div> Dimer Resveratrol Structure</div> </div> </div> Recently, it has been discovered that melinjo strobili are rich in a stilbenoid composed of resveratrol and identified as a dimer. This result was published in XXIII International Conference on Polyphenols, Canada, in 2006.[2] Melinjo resveratrol, having antibacterial and antioxidative activity,[3] works as a food preservative, off flavour inhibitor and taste enhancer.[4] This species may have applications in food industries which do not use any synthetic chemicals in their processes. Four new stilbene oligomers, gnemonol G, H, I and J, were isolated from acetone extract of the root of Gnetum gnemon along with five known stilbenoids, ampelopsin E, cis-ampelopsin E, gnetin C, D and E.[5] The extraction of dried leaf of Gnetum gnemon with acetone water (1:1) gave C-glycosylflavones (isovitexin, vicenin II, isoswertisin, swertisin, swertiajaponin, isoswertiajaponin).[6] The separation of a 50% ethanol extract of the dried endosperms yielded gnetin C, gnetin L (new stilbenoid), gnemonosides A, C and D, and resveratrol which were tested for DPPH radical scavenging action, antimicrobial activity and inhibition of lipase and α-amylase from porcine pancreas.[7] Gnetin C showed the best effect among these stilbenoids. Oral administration of the 50% ethanol extract of melinjo fruit at 100 mg/kg/day significantly enhanced the production of the Th1 cytokines IL-2 and IFN-γ irrespective of concanavalin-A stimulation, whereas the production of the Th2 cytokines IL-4 and IL-5 was not affected. New stilbene glucosides gnemonoside L and gnemonoside M, and known stilbenoids resveratrol, isorhapontigenin, gnemonoside D, gnetins C and E were isolated from the extract. Gnemonoside M strongly enhanced Th1 cytokine production in cultured Peyer's patch cells from mice at 10 mg/kg/day.[8] </body> </html>

V 41

Quick view

Indian fig Cactus seeds...

€2.25 SKU: CT 1

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Indian fig Cactus seeds (Opuntia Ficus-Indica)</h2> <h2>Price for Package of 25+- (0,5g) seeds.</h2> Opuntia ficus-indica is a domesticated cactus that has been used for food for at least 9000 years. The plant’s edible uses have been tied to the Christopher Columbus and the Mayan Indians. Also known as prickly pears or tunas, the fruits have a sweet taste somewhat resembling watermelon. The name ficus, which means fig, also has to do with the plant’s fruit. But this has created some controversy because it is not actually a fig. The pads are also eaten as a vegetable that can be made into cactus salad, added to omelets, and more. While the pads of various opuntia species are used for this purpose, ficus-indica is the most popular. These edible uses make opuntia somewhat of a saving grace for arid areas because it allows crop production in an environment that would otherwise be unsuitable. Accordingly, ficus-indica is one of Mexico's most important exports, ranking among tequila and corn. Along with being a food source, this species has a number of medicinal uses including everything from treatment of enlarged prostate to treatment of colitis and irritable bowel syndrome to being a hangover cure (see link below). The cactus does have one drawback. Its spines take the form of fine hairs, which can seem harmless, but they act much like hairy splinters in the skin that will work themselves in deeply if allowed to. Growing Information: This species can tolerate much colder conditions than most cacti. It is considered hardy to at least zone 9. Flowering from June through September, the flowers are hermaphrodite, relying on insects for pollination. This species requires a well-drained, preferably sandy soil with a relatively neutral PH. A commercial cactus potting soil will work well. Seeds can be sown directly outdoors in a garden bed or started in pots and transplanted outdoors. The fruit contains germination inhibitors, so soaking the seeds and changing the water regularly may be beneficial. Prior to your soak, rub them on some sandpaper so the water can penetrate the seed coat. so your seeds will produce a cross if you allow it to flower with other species of opuntia. The pads can be pulled off your plants and rooted simply by burying them halfway in the soil. <table style="width: 500px;" cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20-25°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1 - 8 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </body> </html>

CT 1 (25 S)

Quick view

Bergamot Orange Seeds...

€3.50 SKU: V 21 CB

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Bergamot Orange Seeds (Citrus bergamia)</h2> <h2>Price for Package of 4 Seeds.</h2> Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green color similar to a lime, depending on ripeness. Citrus bergamia is a small tree that blossoms during the winter. The juice tastes less sour than lemon but more bitter than grapefruit. Oil from the peel of the fruit, and extract from the fruit juice, are used to make medicine. Bergamot is used for high levels of cholesterol or other fats (lipids) in the blood (hyperlipidemia). An essence extracted from the aromatic skin of this sour fruit is used to flavor Earl Grey and Lady Grey teas,[10] as well as confectionery (including Turkish delight[16]). It is often used to make marmalade, particularly in Italy. In Sweden and Norway, bergamot is a very common flavorant in snus, a smokeless tobacco product.[17] Likewise, in dry nasal snuff, it is also a common aroma in traditional blends. In France, particularly the Ardennes region and the city of Nancy, essential oils made from the fruit are used to make a square, flat candy called the "Bergamote de Nancy". Bergamot oil is one of the most commonly used ingredients in perfumery. It is prized for its ability to combine with an array of scents to form a bouquet of aromas that complement each other. Bergamot is a major component of the original Eau de Cologne composed by Jean-Marie Farina at the beginning of the 18th century in Germany. The first use of bergamot oil as a fragrance ingredient was recorded in 1714 and can be found in the Farina Archive in Cologne. However, much "Bergamot oil" is today derived instead from eau de Cologne mint, also known as bergamot mint, which is a variety of water mint and is unrelated to citrus. </body> </html>

V 21 CB

Quick view

Variety from Japan

This plant has giant fruits

Giant Mutsu apple seeds...

€4.50 SKU: V 74 M

Quick view

Rose Hip Seeds - Rose Haw -...

€2.15 SKU: MHS 122

Seeds Gallery Com,

5/ 5

<h2>Rose Hip Seeds - Rose Haw - Rose Hep (Rosa canina)</h2> <h2>Price for Package of 1g (65+-) seeds.</h2> The rose hip, also known as rose haw or rose hep, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Rose hips begin to form after successful pollination of flowers in spring or early summer and ripen in late summer through autumn. Usage Rose hips are used for tisanes, jam, jelly, syrup, soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit. A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits. Rose hips have recently[when?] become popular as a healthy treat for pet chinchillas and guinea pigs. These small rodents are unable to manufacture their own vitamin C and are unable to digest many vitamin-C rich foods. Rose hips provide a sugarless, safe way to increase their vitamin C intake. Rose hips are also fed to horses. The dried and powdered form can be fed at a maximum of 1 tablespoon per day to improve coat condition and new hoof growth. The fine hairs found inside rose hips are used as itching powder. Dried rose hips are also sold for primitive crafts and home fragrance purposes. Rose hips were used in many food preparations by the indigenous peoples of the Americas.  Rose hips can be used to make Palinka, a traditional Hungarian alcoholic beverage. They are also the central ingredient of Cockta, the fruity-tasting national soft drink of Slovenia. In his book Stalking the Faraway Places, wild foods enthusiast Euell Gibbons recommended stuffed rose hips made by slicing a large hip in half, removing the seeds and inserting a wild raspberry. Rose hips are commonly used as a tisane, often blended with hibiscus, and also as an oil. They can also be used to make jam, jelly, marmalade, and rose hip wine. Rose hip soup, "nyponsoppa", is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips. Medical uses Rose hips are particularly high in vitamin C content, one of the richest plant sources available. However, RP-HPLC assays of fresh rose hips and several commercially available products revealed a wide range of L-ascorbic acid content, ranging from 0.03 to 1.3%.[2] Rose hips of some species, especially Rosa canina (Dog Rose) and R. majalis, have been used as a source of vitamin C. During World War II, the people of Britain were encouraged through letters to The Times newspaper, articles in the British Medical Journal, and pamphlets produced by Claire Loewenfeld, a dietitian working for Great Ormond Street Hospital for Sick Children, to gather wild-grown rose hips and to make a vitamin C syrup for children. This was because German submarines were sinking many commercial ships: citrus fruits from the tropics were very difficult to import. Rose hips contain plenty of lycopene, an important and strong antioxidant that prevents oxidation of low density lipoprotein (LDL) as well as of many cellular membranes.[3] Lycopene in rose hips differs more in its isomer distribution than in other sources (tomatoes, pink grapefruit).[citation needed] Rose hips also contain some vitamin A and B, essential fatty acids, and antioxidant flavonoids. A study of a rose hip preparation for treating rheumatoid arthritis concluded that there was a benefit, apparently due to both anti-inflammatory and anti-oxidant effects. Rose hips are used to help prevent colds and influenza. Propagation Roses are propagated from hips by removing the achenes that contain the seeds from the hypanthium (the outer coating) and sowing just beneath the surface of the soil. The seeds can take many months to germinate. Most species require chilling (stratification), with some such as Rosa canina only germinating after two winter chill periods have occurred.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 122 (1g)

Quick view

This plant is medicinal plant

Palestinian sweet lime...

€2.25 SKU: V 119 CL

Seeds Gallery Com,

5/ 5

<h2>Palestinian sweet lime seeds (Citrus limettioides)</h2> <h2>Price for Package of 2 seeds.</h2> Citrus limettioides, Palestinian sweet lime or Indian sweet lime or common sweet lime, alternatively considered a cultivar of Citrus × limon, C. × limon 'Indian Lime', is a low acid lime that has been used in Palestine for food, juice, and rootstock. Indian sweet lime is a small evergreen tree with few thorns, growing 4 - 6 meters tall. The tree is sometimes cultivated for its edible fruit, especially in India, the Mediterranean region, Vietnam, and tropical America It is a member of the sweet limes. Like the Meyer lemon, it is the result of a cross between the citron (Citrus medica) and a mandarin/pomelo hybrid distinct from sweet and sour oranges. Edible Uses Fruit - raw, cooked, or preserved. A succulent, acidic-sweet pulp. A soft drink is made from the juice. Medicinal The fruit has medicinal properties. Citrus species contain a wide range of active ingredients and research is still underway in finding uses for them. They are rich in vitamin C, flavonoids, acids, and volatile oils. They also contain coumarins such as bergapten which sensitizes the skin to sunlight. Bergapten is sometimes added to tanning preparations since it promotes pigmentation in the skin, though it can cause dermatitis or allergic responses in some people. Some of the plants more recent applications are as sources of anti-oxidants and chemical exfoliants in specialized cosmetics. Other Uses Essential oil is obtained from the peel of the fruit. The plant is used as a rootstock for other Citrus species.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 119 CL

Quick view

Yellow Tamarillo Seeds...

€2.15 SKU: V 159

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Yellow Tamarillo Seeds (Golden Tamarillo)</h2> <h2>Price for Package of 5 seeds.</h2> It is still hard to find Yellow tamarillo seeds. Yellow tamarillo fruit is egg-shaped with a glossy tangerine hued skin and succulent flesh containing small soft edible seeds. The skin is thin and tannin-rich for palatable human consumption. Its flesh when is ripe is bright and piquant in flavor with a pleasantly sweet aroma. The Golden tamarillo, botanical name Cyphomandra betacea, is also known as the tree tomato, is a member of the Solanaceae family which includes tomatoes, potatoes, tobacco, and pepper plants. <h2>WIKIPEDIA:</h2> <div>The tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree tomato, tomate andino, tomate serrano, tomate de yuca, sachatomate, berenjena, tamamoro, and tomate de árbol in South America.</div> <div></div> <div> <h3>Plant origin and regions of cultivation</h3> The tamarillo is native to the Andes of Ecuador, Colombia, Peru, Chile, and Bolivia. Today it is still cultivated in gardens and small orchards for local production,[4] and it is one of the most popular fruits in these regions.[5] Other regions of cultivation are the subtropical areas throughout the world, such as Rwanda, South Africa, Darjeeling, and Sikkim in India, Nepal, Hong Kong, China, the United States, Australia, Bhutan, and New Zealand. The first internationally marketed crop of tamarillos in Australia was produced around 1996, although permaculture and exotic fruit enthusiasts had increasingly grown the fruit around the country from the mid-1970s on. In New Zealand, about 2,000 tons are produced on 200 hectares of land and exported to the United States, Japan, and Europe. For the export, the existing marketing channels developed for the kiwifruit are used. The tamarillo is also successfully grown at higher elevations of Malaysia and the Philippines, and in Puerto Rico. In the hot tropical lowlands, it develops only small fruits and fruit setting is seldom. Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary garden tomatoand increase its exotic appeal. </div> <h3>Plant</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Cyphomandra_betacea1.jpg/220px-Cyphomandra_betacea1.jpg" width="220" height="165" class="thumbimage" data-pagespeed-url-hash="2010095046" onload="pagespeed.CriticalImages.checkImageForCriticality(this);" /> <div class="thumbcaption"> <div class="magnify"></div> Flower cluster</div> </div> </div> The plant is a fast-growing tree that grows up to 5 meters. Peak production is reached after 4 years,[6] and the life expectancy is about 12 years.[4] The tree usually forms a single upright trunk with lateral branches. The flowers and fruits hang from the lateral branches. The leaves are large, simple and perennial, and have a strong pungent smell.[6] The flowers are pink-white and form clusters of 10 to 50 flowers. They produce 1 to 6 fruits per cluster. Plants can set fruit without cross-pollination, but the flowers are fragrant and attract insects. Cross-pollination seems to improve fruit set.[6] The roots are shallow and not very pronounced, therefore the plant is not tolerant of drought stress and can be damaged by strong winds. Tamarillos will hybridize with many other Solanaceae, though the hybrid fruits will be sterile, and unpalatable in some instances. <h3>Fruit</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Solanum_betaceum_unripe_fruits.jpg/220px-Solanum_betaceum_unripe_fruits.jpg" width="220" height="146" class="thumbimage" data-pagespeed-url-hash="2489475574" onload="pagespeed.CriticalImages.checkImageForCriticality(this);" /> <div class="thumbcaption"> <div class="magnify"></div> Unripe fruits</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Tamarillos%28janek2005%29.jpg/220px-Tamarillos%28janek2005%29.jpg" width="220" height="182" class="thumbimage" data-pagespeed-url-hash="1269263135" onload="pagespeed.CriticalImages.checkImageForCriticality(this);" /> <div class="thumbcaption"> <div class="magnify"></div> Ripe fruits</div> </div> </div> The fruits are egg-shaped and about 4-10 centimeters long. Their color varies from yellow and orange to red and almost purple. Sometimes they have dark, longitudinal stripes. Red fruits are more acetous, yellow and orange fruits are sweeter. The flesh has a firm texture and contains more and larger seeds than a common tomato.[4] The fruits are very high in vitamins and iron and low in calories (only about 40 calories per fruit). <h3>Soil and climate requirements</h3> The tamarillo prefers a subtropical climate, with rainfall between 600 and 4000 millimeters and annual temperatures between 15 and 20 °C.[4] It is intolerant to frost (below -2 °C) and drought stress. It is assumed that the fruit set is affected by night temperatures. Areas, where citrus is cultivated, provide good conditions for tamarillos as well, such as in the Mediterranean climate. Tamarillo plants grow best in light, deep, fertile soils, although they are not very demanding. However, soils must be permeable since the plants are not tolerant of water-logging.[4] They grow naturally on soils with a pH of 5 to 8.5. <h3>Growth</h3> Propagation is possible by both using seeds or cuttings.[4][7] Seedlings first develop a straight, about 1.5 to 1.8 meters tall trunk, before they branch out. Propagation by seeds is easy and ideal in protected environments. However, in orchards with different cultivars, cross-pollination will occur and the characteristics of the cultivars get mixed up. Seedlings should be kept in the nursery until they reach a height of 1 to 1.5 meters, as they are very frost-sensitive. Plants grown from cuttings branch out earlier and result in more shrub-like plants that are more suitable for exposed sites. Cuttings should be made from basal and aerial shoots and should be free of pathogenic viruses. Plants grown from cuttings should be kept in the nursery until they reach a height of 0.5 to 1 meter. The tree grows very quickly and is able to bear fruit after 1.5 to 2 years. The plant is daylength-insensitive. The fruits do not mature simultaneously unless the tree has been pruned. A single tree can produce more than 20 kg of fruit per year; an orchard yields in 15 to 17 tons per hectare.[6] One single mature tree in good soil will bear more fruit than a typical family can eat in about 3 months. Tamarillos are suitable for growing as indoor container plants, though their swift growth, their light, water, and humidity requirements, and their large leaves can pose a challenge to those with limited space. <h3>Plant management</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Cyphomandra_betacea2.jpg/220px-Cyphomandra_betacea2.jpg" width="220" height="293" class="thumbimage" data-pagespeed-url-hash="353362248" onload="pagespeed.CriticalImages.checkImageForCriticality(this);" /> <div class="thumbcaption"> <div class="magnify"></div> Tamarillo tree</div> </div> </div> The tamarillo trees are adaptable and very easy to grow. However, some plant management strategies can help to stabilize and improve plant performance. <h4>Planting</h4> Planting distances depend on the growing system. In New Zealand, with mechanized production, single row planting distances of 1 to 1.5 meters between plants and 4.5 to 5 meters between rows are recommended. In traditional growing regions such as the Andean region, plantations are much denser, with 1.2 to 1.5 meters between plants. Dense planting can be a strategy to protect plants against the wind. On poorly drained soils, plants should be planted on ridges. <h4>Pruning</h4> Pruning can help to control fruit size, plant size, harvest date and to simplify the harvesting of fruits.[4] Cutting the tip of young plants leads to the desired branch height. Once the tree shape has been formed, pruning is reduced to the removal of old or dead wood and previously fruited branches, since branches that have already carried fruits will produce smaller fruits with lower quality the next time. Light pruning leads to medium-sized, heavy pruning to large-sized fruits. Basal shoots should be removed. When plants are grown in greenhouses, pruning prevents excessive vegetative growth. When the tree is about 1 to 1.5 meters in height, it is advisable to cut the roots on one side and lean the tree to the other (in the direction of the midday sun at about 30 to 45 degrees). This allows fruiting branches to grow all along the trunk rather than just at the top. <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Tamarillo_seedlings%2C_6_months_old.jpg/220px-Tamarillo_seedlings%2C_6_months_old.jpg" width="220" height="215" class="thumbimage" data-pagespeed-url-hash="1025451796" onload="pagespeed.CriticalImages.checkImageForCriticality(this);" /> <div class="thumbcaption"> <div class="magnify"></div> Tamarillo seedlings, 6 months old</div> </div> </div> <h4>Mulching</h4> Since the plants are sensitive to drought stress, mulching can help to preserve moisture in the soil.[6] It can also be a strategy to suppress weeds, as other soil management techniques, such as plowing, are not possible due to the shallow and sensitive root system. <h4>Shelter</h4> The plants have to be protected from the wind. Their shallow root system does not provide enough stability, and the lateral branches are fragile and break easily when carrying fruits.[4] <h4>Irrigation and fertilization</h4> To maximize and stabilize production, water, and nutrient inputs should be provided when needed. The plants need a continuous supply of water due to their shallow root system. Drought stress results in a decrease in plant growth, fruit size, and productivity.[4] Recommended fertilizer rates per hectare are 170 kg of Nitrogen, 45 kg of Phosphorus, and 130 to 190 kg of Potassium for intensive New Zealand production systems. Phosphorus and Potassium are applied at the beginning of the season, Nitrogen applications are distributed throughout the year. <h4>Pest management</h4> The tamarillo tree is, compared to similar crops such as tomatoes, quite resistant to pests in general. Still, to reduce risk in intensive production systems, some pests have to be controlled to avoid major crop damage. To control pests, the same control methods as other Solanaceae can be used. <h3>Harvest</h3> Ripening of fruits is not simultaneous. Several harvests are necessary.[8] In climates with little annual variation, tamarillo trees can flower and set fruit throughout the year. In climates with pronounced seasons (such as New Zealand), fruits ripen in autumn. Premature harvest and ethylene-induced ripening in controlled-atmosphere chambers are possible with minimal loss of fruit quality.[9] The fragile lateral branches can break easily when loaded with fruits, so premature harvest helps to reduce this risk and allows storage of fruits up to 20 days at room temperature. A cold-water dipping process, developed by the New Zealand Department of Scientific and Industrial Research also allows further storage of 6–10 weeks. <h2>Usage</h2> <h3>Culinary use</h3> The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and cooled, the flesh is used for a breakfast dish. Some people in New Zealand cut the fruit in half, scoop out the pulpy flesh and spread it on toast at breakfast. Yellow-fruited cultivars have a sweeter flavor, occasionally compared to mango or apricot. The red-fruited variety, which is much more widely cultivated, is more tart, and the savory aftertaste is far more pronounced. In the Northern Hemisphere, tamarillos are most frequently available from July until November, and fruits early in the season tend to be sweeter and less astringent. They can be made into compotes, or added to stews (e.g. Boeuf Bourguignon), hollandaise, chutneys, and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel. Tamarillos can be added as a secondary fermentation flavoring to Kombucha Tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 Tamarillos to 1 Litre of Kombucha, however, great care should be taken to not allow too much carbon dioxide gas to build up in sealed bottles during secondary fermentation. The sugar content of fresh Tamarillos added to Kombucha can generate rapid carbon dioxide production in secondary fermentation within just 48–72 hours. In Colombia, Ecuador, Panama, and parts of Indonesia (including Sumatra and Sulawesi), fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized purée. In Nepal, a version of the South American fruit is decently popular. It is typically consumed as a chutney or a pickle during the autumn and winter months. It is known as Tammatar and Ram Bheda. Similar to Nepal, the Indian regions of Ooty, Darjeeling, and Sikkim also consume Tamarillo. In Ecuador, the tamarillo, known as tomate de árbol, is blended with chili peppers to make a hot sauce commonly consumed with local dishes of the Andean region. The sauce is simply referred to as aji and is present at every meal in Ecuador. The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and maybe compared to kiwifruit, tomato, guava, or passion fruit. The skin and the flesh near it have a bitter taste and are not usually eaten raw The tamarillo has been described as having a taste similar to that of a passion fruit and a piquant tomato combined. The red and purple types of fruits are preferred in import countries of Europe: Even though they taste more acidic, their color is favored by consumers. <h3>Industrial use</h3> The fruits are high in pectin and therefore have good properties for preserves. However, they oxidize and lose color when not treated. Yellow fruit types are better suited for industrial use. <h2>Prospects</h2> Research and breeding should improve plantation management, fruit quality, and postharvest treatment.[6] A better understanding of plant physiology, nutritional requirements of plants, and fruit set mechanisms will help to improve growing systems. Breeding goals are to break seed dormancy, to improve the sweetness of fruits, and to increase yield. For industrial uses, little "stones" of sodium and calcium that occasionally appear in the fruit skin form a problem. Those stones have to be eliminated by breeding. </body> </html>

V 159 (5 S)

Quick view

Casca de Carvalho Melon Seeds

€2.10 SKU: V 34

Quick view

Categories

Categories

Categories

Last Product Reviews

FAQs

Last customers

Wild Grape Seeds (Vitis spp.)

Black Grape Seeds (vitis...

Giant Bitter Melon Seeds...

Wheel Cactus or Camuesa...

Melinjo Seeds (Gnetum gnemon)

Indian fig Cactus seeds...

Bergamot Orange Seeds...

Giant Mutsu apple seeds...

Rose Hip Seeds - Rose Haw -...

Palestinian sweet lime...

Yellow Tamarillo Seeds...

Casca de Carvalho Melon Seeds