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There are 129 products.

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Variety from Serbia

This plant has giant fruits

"Vezanka" Chili 500 Seeds Old Serbian variety

Vezanka chili - 4000 Seeds...

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

This plant has giant fruits

Chayote Seeds (Sechium edule)

Chayote Seeds (Sechium edule)

Price €5.00 SKU: P
,
5/ 5
<h2 class=""><strong>Chayote Seeds, christophene or christophine (Sechium edule)</strong></h2> <h2><span style="color: #e03e2d;"><strong>Price for Package of 1 seed.</strong></span></h2> <p>Chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), pimpinela (Madeira), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Squash, Ishkus or Chowchow (India), బెంగళూరు వంకాయ ( తెలుగు - Telugu), Pataste (Honduras),Tayota (Dominican Republic), Sayote (Philippines)[5] is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.</p> <p>Chayote is originally native to Mexico where it grows abundantly and has little commercial value. It has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.</p> <p>The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced /t͡ʃaˈjoʔt͡ɬi/). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.</p> <p>The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.</p> <p>Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.</p> <p><strong>Description</strong></p> <p>In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor[citation needed] and may be eaten as part of the fruit.</p> <p>The chayote vine can be grown on the ground, but as a climbing plant, it will grow into anything, and can easily rise as high as 12 meters when support is provided. It has heart-shaped leaves, 10–25 cm wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers. The plant’s fruit is light green and elongated with deep ridges lengthwise.</p> <p><strong>Taxonomy</strong></p> <p>The plant was first recorded by modern botanists in P. Browne's 1756 work, the Civil and Natural History of Jamaica. In 1763, it was classified by Jacquin as Sicyos edulis and by Adanson as Chocho edulis.  Swartz included it in 1800 in its current genus Sechium.</p> <p><strong>Culinary and medicinal uses</strong></p> <p>The fruit does not need to be peeled to be cooked or fried in slices. Most people regard it as having a very mild flavor by itself (though some find it unpalatable). It is commonly served with seasonings (e.g. salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C.[8] Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.</p> <p>The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder, as well.</p> <p> </p> <p>The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.</p> <p> </p> <p>In Louisiana Creole and Cajun cuisine, the fruit, known as mirliton (pronounced IPA: [ˈmɜːlɪtɒn]) also spelled mirletons or merletons (plural—the r is often silent, e.g. Cajun me-lay-taw or urban Creole miʁl-uh-tɔ̃ns) is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.</p> <p> </p> <p>Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes.</p> <p> </p> <p>In the Philippines, the plant is known as "Sayote" and is grown mostly on Mountainous part of the country such as Benguet and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup, stir-fried vegetables and chop suey.</p> <p> </p> <p>In Indonesia, chayotes are called labu siam and widely planted for their shoots and fruit. It's generally used in Sundanese food as "lalap" and one of ingredients for Sundanese cuisine called "sayur asem".</p> <p> </p> <p>In Taiwan, chayotes are widely planted for their shoots, known as lóng xü cài (龍鬚菜, literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.</p> <p> </p> <p>In Thai cuisine, the plant is known as sayongte (Thai: ซายองเต้) or fak maeo (Thai: ฟักแม้ว, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.</p> <p> </p> <p>In Brazil and other Latin American countries, it is breaded and fried, or used cooked in salads, soups and soufflés.</p> <p> </p> <p>In Darjeeling, India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries.</p> <p> </p> <p>Chayote is also popular in South Indian cuisine. It is popularly referred to as "Bangalore brinjal (Bengaluru vankayya)", called in Kannada as "seeme badanekai" - brinjal/eggplant/aubergine of the plateau. It is used in vegetable stews like "sambar" and "palya".</p> <p> </p> <p>In Tamil Nadu in South India, it is known as "chow chow" and widely used in everyday cooking for "sambar" or "kootu". In Andhra Pradesh, it is called Bengaluru vankayya and sold in vegetable markets in the name of "chow chow".</p> <p> </p> <p>In Réunion, the French overseas territory in the Indian Ocean near Mauritius, chou chou, as it is known, is served in many dishes especially in the highlands. A popular starter of Chou chou au Gratin (baked with a cheese sauce), as a side with a meal and even as a desert.</p> <p> </p> <p><strong>Folklore</strong></p> <p>"Apple pie"</p> <p>In Australia, where it is called choko, a persistent urban legend is that McDonald's apple pies were made of chokos, not apples.[ This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chokos. A possible explanation for the rumour is that there are a number of recipes in Australia that advise chokos can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during the Depression Era, shortages of canned fruit in the years following World War II, and the fact apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chokos, on the other hand, grow extensively in Australia, with many suburban backyards featuring choko vines growing along their fence lines.</p> <p> </p> <p>Another possible reason for the rumour of McDonald's apple pies containing chokos was that it was thought that apples would degenerate and become soggy and inedible in a McDonald's pie, whereas chokos are well known to retain their firmness and consistency after cooking, freezing, and reheating. It was thought that the "chunks" of apple in the pie were in fact chunks of choko, and the sauce and filling were simply a spiced, apple-flavoured concoction.</p> <p> </p> <p><strong>Mummies</strong></p> <p>Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of San Bernardo who extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P
Chayote Seeds (Sechium edule)
Armenian Snake Cucumber Seeds

Armenian Snake Cucumber Seeds

Price €2.55 SKU: PK 1
,
5/ 5
<h2 class=""><strong>Armenian Snake Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> Introduced from Armenia to Italy in the the1400s, this attractive crisp cucumber stays sweet even when the fruit is large.<br><br>Thin-skinned and dense flesh these cucumbers have few seeds and a pleasantly mild flavor. Actually, melon with a taste like a cucumber is burpless and easy to digest. Like the English cucumber, it doesn't need to be peeled or seeded.<br>It grows equally well on the ground or on a trellis. The fruit grows approximately 72-90 cm (30-36")<br><br>Jajik is a traditional Armenian dish that commonly uses Armenian cucumbers and is passed down from generation to generation. This side dish is made with cucumbers, yogurt, and garlic or mint and is often consumed in the summer to combat the hot temperatures outside. It is typically served with pita chips or flatbread and also pairs well with chicken and rice.<br><br>Grow notes:<br><br>Adaptable to most good garden soils that are well-drained in a sunny position; provide adequate food and water.<br><br>Tropical: Spring &amp; Autumn<br>Temperate: Spring &amp; Summer.<br>Cool climate: Late Spring &amp; Summer<br><br>Plant space: 30cm<br>Row Space: 100 cm<br>Maturity: 6-8 weeks <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PK 1 (10 S)
Armenian Snake Cucumber Seeds

This plant has giant fruits
Giant Watermelon Seeds

Giant Watermelon Seeds

Price €6.00 SKU: VE 117 G
,
5/ 5
<h2><strong>Giant Watermelon Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 40+ (2g) seeds.</strong></span></h2> A very productive variety producing large melons weight up to 150 kg. The fruit has very sweet flesh that is brilliant red. Good disease resistance.<br><br>Our selected and tested seeds produce oblong watermelons with light green streaks, with a delicious and very sweet taste and a jaw-dropping size, even from the Guinness Book of Records. The weight, if grown carefully, can exceed 130 kilograms.<br><br>Giant watermelons need warm, moist, well-drained soil. It should be remembered to place the plants at least two meters from each other by virtue of the size that the Giant Watermelon can reach.&nbsp;<br><br>Choose an always sunny place in the garden, for the best results.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 117 G (2g)
Giant Watermelon Seeds
Giant white radish seeds...

Giant white radish seeds...

Price €2.45 SKU: VE 28 (1g)
,
5/ 5
<h2><strong>Giant white radish seeds Ice Candle</strong></h2> <h2 class=""><span style="color: #ff0101;"><strong>Price for Package of 100 seeds (1 g).</strong></span></h2> <p>Radish ICE CANDLE is a long (45 cm) early variety with white, tasty, and juicy roots that reach a weight of 670 grams. This variety is situated for outdoor or greenhouse production. Use fresh with beer, bread, cheese, or in salads. A really nice crop between main crops or to sow between lettuce or carrot plants.<br><br>Radishes are perhaps the easiest and fastest vegetable there is. Radishes grow best during the cool weather of spring and early summer or in the autumn and winter (subtropical areas).&nbsp;<br><br>When radishes are grown in high heat with little water, they will become spicy and tough.<br><br>Radishes prefer cool moist soil. Don't let the soil dry out during the growing season.&nbsp;</p> <div class=""><strong>&nbsp;The method we use for growing Radishes is as follows:</strong></div> <div>Pour your carrot seeds into a 5 gallon bucket along withCarrot seeds for the area you're going to plant.</div> <div>Mix in soil or sand. Make sure you mix well.</div> <div>Broadcast over the area you're planting.</div> <div>Water well and never let the area dry out.</div> <div>This is intercropping.</div> <div>&nbsp;</div> <div>Within a week your Radishes will germinate first and by the time your carrots begin to germinate and grow you will be harvesting your Radishes making room for your Carrots.</div> <div>&nbsp;</div> <div>Planting</div> <div>In garden spacing (inches): 2</div> <div>In flat spacing (inches): - &nbsp;</div> <div>Planting depth (inches): Broadcast</div> <div>Maxiumum number of plants per square foot: 58</div> <div>Nutrient relationship:: Light Feeder</div> <div>&nbsp; &nbsp;</div> <div>Harvest</div> <div>Days to maturity: 21-63</div> <div>Harvesting period (days): 7</div> <div>Minimum yields in pounds /square foot: 1</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 28 (1g)
Giant white radish seeds Ice Candle

Best seller product

Variety from Greece

Variety from Greece

This plant is resistant to winter and frost.

This plant has giant fruits
Kalamata Olive tree seeds...

Kalamata Olive tree seeds...

Price €1.95 SKU: V 116
,
5/ 5
<h2><strong>Kalamata Olive tree seeds Greece variety (Olea europaea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><strong>Why do we say that this olive is resistant to winter?</strong><br><strong>This olive, which we ourselves have and grow in a large flower pot, has been surviving outdoors (in the yard) for four years now without any problems with winter and at temperatures of -15 degrees Celsius.</strong><br><br><strong>We believe that it would even survive temperatures down to - 25 degrees Celsius, and maybe more ...</strong><br><br><span style="color: #202122; font-size: 14px;">The<span>&nbsp;</span></span><b style="color: #202122; font-size: 14px;">Kalamata olive</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>is a large, dark brown<span>&nbsp;</span></span>olive<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>with a smooth, meaty texture, named after the city of<span>&nbsp;</span></span>Kalamata<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>in the southern<span>&nbsp;</span></span>Peloponnese<span style="color: #202122; font-size: 14px;">,<span>&nbsp;</span></span>Greece<span style="color: #202122; font-size: 14px;">.</span><sup id="cite_ref-lonely_2-0" class="reference" style="color: #202122; font-size: 11.2px;">[2]</sup><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws) the name is protected with<span>&nbsp;</span></span>PDO<span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.</span><sup id="cite_ref-3" class="reference" style="color: #202122; font-size: 11.2px;">[3]</sup><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>Olives of the same variety grown elsewhere are marketed as<span>&nbsp;</span></span><b style="color: #202122; font-size: 14px;">Kalamon olives</b><span style="color: #202122; font-size: 14px;"><span>&nbsp;</span>in the EU and, sometimes, elsewhere.</span></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Description">Description</span></h2> <p style="color: #202122; font-size: 14px;">Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes<span>&nbsp;</span>Messenia<span>&nbsp;</span>and nearby<span>&nbsp;</span>Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including in the<span>&nbsp;</span>United States<span>&nbsp;</span>and<span>&nbsp;</span>Australia. They are almond-shaped, plump, dark purple olives<sup id="cite_ref-sophisticated_9-0" class="reference" style="font-size: 11.2px;">[9]</sup><span>&nbsp;</span>from a tree distinguished from the common<span>&nbsp;</span>olive<span>&nbsp;</span>by the size of its leaves, which grow to twice the size of other olive varieties.<sup id="cite_ref-lonely_2-1" class="reference" style="font-size: 11.2px;">[2]</sup><span>&nbsp;</span>The trees are intolerant of cold and are susceptible to<span>&nbsp;</span><i>Verticillium</i><span>&nbsp;</span>wilt<span>&nbsp;</span>but are resistant to<span>&nbsp;</span>olive knot<span>&nbsp;</span>and to the<span>&nbsp;</span>olive fruit fly.<sup id="cite_ref-10" class="reference" style="font-size: 11.2px;">[10]</sup></p> <p style="color: #202122; font-size: 14px;">Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising. They are classed as black olives.<br><br></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Synonyms">Synonyms</span></h2> <p><i>Aetonychalea</i>:<span>&nbsp;</span>Kalamata (old: Kalámai);<br><i>Aetonychi</i>: Greece;<br><i>Aetonycholia</i>: Kalamata,<span>&nbsp;</span>Patras;<br><i>Calamata</i>:<span>&nbsp;</span>Agrínio,<span>&nbsp;</span>Aitoliko,<span>&nbsp;</span>Cyprus,<span>&nbsp;</span>Iznik, Kalamata,<span>&nbsp;</span>Lakonia,<span>&nbsp;</span>Messini,<span>&nbsp;</span>Peloponnese,<span>&nbsp;</span>Sparta,<span>&nbsp;</span>Western Cape (South Africa),<span>&nbsp;</span>California (USA);<br><i>Calamatiani</i>: Greece;<br><i>Calamon</i>: California, Kalamata,<span>&nbsp;</span>Crete, Lakonia,<span>&nbsp;</span>Lamia, Messini, Patras, Peloponnese,<span>&nbsp;</span>Tunisia,<span>&nbsp;</span>Western Australia;<br><i>Chondrolia</i>: Kalamata, Lakonia, Messini, Patras;<br><i>Kalamata Jumbo</i><span>&nbsp;</span>and<span>&nbsp;</span><i>Kalamata Tiny</i>: Western Australia;<br><i>Kalamatiani</i>: Peloponnese;<br><i>Kalamon</i>: Greece,<span>&nbsp;</span>China,<span>&nbsp;</span>Cyprus, Crete, Peloponnese,<span>&nbsp;</span>Perugia (Italy),<span>&nbsp;</span>South Africa;<br><i>Karakolia</i>: Greece;<br><i>Nychati</i>: Kalamata, Peloponnese;<br><i>Nychati di Kalamata</i>: Aitoliko, Kalamata, Lakonia;<br><i>Tsigeli</i>: Greece;<br><i>Karamursel Su Kalamata</i>:<span>&nbsp;</span>Bursa,<span>&nbsp;</span>Gebze, Gölcük,<span>&nbsp;</span>Karamürsel,<span>&nbsp;</span>Kocaeli, the Marmara region;<br><i>Su Zeytini</i><span>&nbsp;</span>(Turkey).<sup id="cite_ref-11" class="reference" style="font-size: 11.2px;"></sup></p> <h2 style="color: #000000; font-size: 1.5em;"><span class="mw-headline" id="Preparation">Preparation</span></h2> <p>There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weak<span>&nbsp;</span>brine, which is changed daily, for around a week. Once debittered, they are then packed in brine and wine<span>&nbsp;</span>vinegar<span>&nbsp;</span>with a layer of<span>&nbsp;</span>olive oil<span>&nbsp;</span>and slices of<span>&nbsp;</span>lemon<span>&nbsp;</span>on top. The olives are often slit to further decrease the processing time. The long method involves slitting the olives, placing them in strong brine for up to three months in order to debitter them. Some<span>&nbsp;</span>polyphenol<span>&nbsp;</span>remains in the olives after processing, giving them their slightly bitter taste.</p> <h2 class=""></h2> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span>Sowing Instructions</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Propagation:</span></p> </td> <td valign="top"> <p><span>Seeds / Cuttings</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Pretreat:</span></p> </td> <td valign="top"> <p><span>Break seed coat gently, without hurting the seed inside.</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Stratification:</span></p> </td> <td valign="top"> <p><span>0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Time:</span></p> </td> <td valign="top"> <p><span>all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Depth:</span></p> </td> <td valign="top"> <p><span>Light germinator! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Sowing Mix:</span></p> </td> <td valign="top"> <p><span>Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination temperature:</span></p> </td> <td valign="top"> <p><span>&nbsp;about 20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Location:</span></p> </td> <td valign="top"> <p><span>bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Germination Time:</span></p> </td> <td valign="top"> <p><span>&nbsp;2-4-8 Weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">Watering:</span></p> </td> <td valign="top"> <p><span>Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="white-space: normal;">&nbsp;</span></p> </td> <td valign="top"> <p><br><span>Copyright © 2012 Seeds Gallery All Rights Reserved.</span></p> </td> </tr> </tbody> </table> <br> <div> <h2></h2> <p></p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 116 (5 S)
Kalamata Olive tree seeds Greece variety (Olea europaea)
Lebanese spinach seeds...

Lebanese spinach seeds...

Price €2.15 SKU: VE 180
,
5/ 5
<h2><strong>Lebanese spinach seeds Giant of Bertoua (Corchorus olitorius)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p>Mloukhiyeh or Lebanese Spinach is a member of the mallow family (Malvaceae). Corchorus olitorius is used in traditional cookery in Lebanon and Egypt and is virtually not grown outside these countries.</p> <p>It is a fast and tall growing biannual to short-lived perennial plant with dark green leaves which are very tasty with a typically mild flavor. Leaves are used cooked in soups and several other national dishes.</p> <p>130 (200)cm, Mloukhiyeh, Mouloukhieh, or Mulukhiye is an unknown vegetable in the Western world. The dark green leaves on tall stems have a spinach-like texture and taste.</p> <p>As soon as plants are strong enough, leaves may be picked until autumn. For any rich, well-drained soil in full sun. Best cultivated as an annual. Sow under warm glass in spring at a minimum of some 25°C and transplant seedlings to the open garden end of spring.</p>
VE 180 (10 S)
Lebanese spinach seeds Giant of Bertoua (Corchorus olitorius)
Cactus seeds Pachycereus...

Cactus seeds Pachycereus...

Price €2.15 SKU: CT 21
,
5/ 5
<h2><strong>Cactus seeds Pachycereus hollianus 'Blanco'</strong></h2> <h2><span style="color: #fc0000;"><strong>Price for a pack of 5 seeds.</strong></span></h2> <p>Tall, shrunken, columnar cactus that will reach about 6 m in height. It is typical for the Mexican states of Oaxaca and Puebla, where it grows in dry deciduous forests and dry shrubs, at altitudes between 1500 and 1800 m.</p> <p>Its green branches are fiercely armed with thorns that are initially red but turn gray or black with age. Its large white flowers open during the day, followed by dark purple, edible fruits with white pulp.</p> <p>Pachicereus hollianus will thrive in hot, dry climates and can tolerate mild frosts when established.</p>
CT 21 (5 S)
Cactus seeds Pachycereus hollianus 'Blanco'

Native Korean Radish YEOL MOO Seeds

Native Korean Radish YEOL...

Price €2.45 SKU: VE 206
,
5/ 5
<h2><strong>Native Korean Radish YEOL MOO Seeds</strong></h2> <h2><span style="color: #fb0101;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p><span>Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.</span></p> <p><strong><span>Seasons/Availability</span></strong></p> <p><span>Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.</span></p> <p><strong><span>Current Facts</span></strong></p> <p><span>The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.</span></p> <p><strong><span>Nutritional Value</span></strong></p> <p><span>The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.</span></p> <p><strong><span>Applications</span></strong></p> <p><span>The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.</span></p> <p><strong><span>Ethnic/Cultural Info</span></strong></p> <p><span>In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.</span></p> <p><strong><span>Geography/History</span></strong></p> <p><span>Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.</span></p> <p><strong><span>Featured Restaurants</span></strong></p> <p><span>Restaurants currently purchasing this product as an ingredient for their menu.</span></p> <p><span>The Bellows       San Marcos CA                 619-395-6325</span></p> <p><span>Happy Pantry    Carlsbad CA       858-449-4666</span></p> <p><span>Izakaya Pacific Beach     San Diego CA     858-274-2742</span></p> <p><span>Saiko Sushi-North Park San Diego CA     619-886-6656</span></p> <p><span>Gold Mine Natural Food Company         Poway CA           858-537-9830</span></p> <p><span>Knotty Barrel     San Diego CA     619-269-7156</span></p> <p><span>Sushi Tadokoro                San Diego CA     619-347-2792</span></p> <p><span>Davanti Enoteca India St.             San Diego CA     619-237-9606</span></p> <p><span>Harney Sushi Old Town                San Diego CA     619-295-3272</span></p> <p><span>Stella Public House         San Diego CA     512-799-6462</span></p> <p><span>Gyu-Kaku San Diego      San Diego CA     858-693-3790</span></p> <p><span>Fish Pit San Diego CA     619-546-9369</span></p> <p><span>Belmont Park Cannonball            San Diego CA     858-228-9283</span></p> <p><span>Fishbone Kitchen            San Diego CA     619-643-2261</span></p> <p><strong><span>Recipe Ideas</span></strong></p> <p><strong><span>Recipes that include Korean Radish. One  is easiest, three is harder.</span></strong></p> <p><span>Korean Bapsang                              Korean Radish Soup (Muguk)</span></p> <p><span>Beyond Kimchee                             Radish Pancake</span></p> <p><span>Maangchi                           Cooked Radish Side Dish</span></p> <p><span>Eating and Living                             Korean Radish Soup (Mu Guk/Moo Guk)</span></p> <p><span>No Recipes                        Radish Kimchi</span></p> <p><span>The Kitchn                          Vegetarian Dduk Gook (Korean Rice Cake Soup)</span></p> <p><span>Umami Holiday                Korean Pickled Radishes and Jalapenos</span></p> <p><span>Korean Bapsang                              Musaengchae (Spicy Korean Radish Salad)</span></p> <p><span> </span></p>
VE 206 (20 S)
Native Korean Radish YEOL MOO Seeds