5/ 5

<h2><strong>Voacanga africana Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><em>Voacanga Africana</em> is a tropical tree native to West Africa and is related to plants of the genus Tabernanthe or Iboga.</p> <p>Grows erect and robust usually reach a height of 3-4 meters and the bark is pale brown. Its leaves about 30 cm are bright, opposite and ovoid, with short petioles or absent. Its flowers are white or yellow, usually begin to bloom between February and April, fired a strong aroma and the fruit contains many brown seeds ellipsoids. The root is erect and branching. The fruit of Voacanga tends to occur during the summer months between June and September, depending on the country.</p> <p><strong>Effects and applications of Voaganca</strong></p> <p>At present the <em>Voacanga Africana</em> has industrial (production of latex) and medicinal applications. West African shamans used the bark of this tree as a brain stimulant, the roots were used as a stimulant during long hunts, while the seeds were used with visionary purposes.</p> <p>The seeds of the <em>Voacanga Africana</em> contain indole alkaloids, including voacangine (carbomethoxy-ibogaine), voacamina and related substances.</p> <p>Voacangine, C₂₂H₂₉N₂O₃ (12-methoxyibogamine-18-carboxylic acid methyl ester) CAS: 510-22-5</p> <h2><strong>Cultivation of Voacanga africana</strong></h2> <p>In the tropical forest is preferably grown in rich soil and somewhat protected from the sun and frost places.</p> <p>The seeds must be sterilized water leaving 10 minutes with a 6% hydrogen peroxide. The use of a specific enraizador are advised to ensure germination.</p> <p>For planting it is best to use a mixture of sandy soil, and seeds bury about 8-10 mm deep (about twice the diameter of the seed). The soil should be kept moist but not waterlogged and the environment should be warm to promote germination.</p> <p>There must be good air circulation after germination to avoid fungal attacks.</p> <p>It likes partial sun until well established, then when they are more mature may be at more sunny places. After three or four months after germination, the plant will be established enough for transplant to their final location.</p> <p>The plant needs adequate space to develop its roots, so the planting distance is 3 meters between plants.</p> <p>Harvesting <em>Voacanga africana</em></p> <p>When the fruit is ripe, with a characteristic brown color, you can be cut directly from the ground without waiting for fall. After collecting the fruit bush, you need to be transported to where it can be left to mature. The fruit needs to mature in dry conditions.</p> <p>When the fruit is fully ripe it opens and you can see the seeds inside.</p> <p>When the fruit opens naturally, the seeds inside are extracted and begin to dry until they are loose, at which carried an open space until just dry. A separate dry powder and time when to be marketed is provided in an amount suitable for transportation profitable.</p> <p> Medicinal uses</p> <p>A number of these compounds have pharmaceutical uses.^[3] Of particular pharmaceutical interest is voacangine, which is a common precursor in the semi-synthesis of the anti-addiction medication ibogaine. Small amounts of ibogaine are found in <em>Voacanga Africana</em> root bark but not in sufficient quantity to have much medicinal effect.</p>

MHS 69 (10 S)

5/ 5

<h2><strong>Giant Long Luffa Sponge Seeds (Luffa aegyptiaca)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><strong>This is the largest and the longest luff that exists.</strong> The original luffa sponge variety producing large fruits on vigorous climbing vines which can be dried for your own home grown sponges. &nbsp;Although slow to start, when established and with warm weather these are vigorous plants and can reach 20ft. &nbsp;Sturdy support is vital as the fruits are heavy and must be kept clear of the ground to prevent rotting.</p> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Soak seeds overnight before planting.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Sow in warmth (65 degrees +) ½”- ¾” deep from 4 weeks prior to the last frost under cover. (18-22 days to germinate)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Remove weaker seedlings, as they do not transplant well.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When 3-4 inches high gradually acclimatise outdoors after all danger of frost has passed.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Site the plants in a warm sheltered position with good drainage, these will need full sun and warmth to thrive and sturdy support. (110 days from germination)</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Plant out at least 24”apart and avoid feeding or the crop will be reduced. They will start slow and when established and with warmer weather will quickly accelerate.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Keep moist throughout the summer and stop watering in autumn as fruits mature.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; In autumn, mature gourds will begin to turn brown and dry turning yellow/brown, feel light with the outside skin loose.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Harvest remaining fruit before the first frost and mature in a warm well-ventilated position.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; When fully dry the blossom end cap can be broken off, and a vascular</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; bundle can be pulled up the side of the gourd like a zipper. The sponge will pop out and be very wet and white.</div> <div>· &nbsp; &nbsp; &nbsp; &nbsp; Quickly rinse the sponge in water to prevent the plant juices from oxidizing on the sponge and remove the seeds at this time.</div> <div>The sponges can be rinsed in a 10% bleach solution to whiten them.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 41 (5 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant Runner Bean Seeds Lady Di</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Outstanding quality runner bean producing good length pods (35cm) of uniform shape and size from red flowers. Stringless with excellent texture and taste.</p> <p>The long, slender beans of this productive scarlet-flowered variety are slow to develop seeds, meaning pods can stay on the plant for longer before they become tough giving you more time to pick them. The stringless dark green pods grow to around 35cm long and have an excellent flavour: harvest young to enjoy them at their most tender. The flowers are edible too and make a colourful garnish.</p> <p>Growing Instructions: Choose a spot in full sun with the richest soil you can provide: dig in plenty of well-rotted organic matter before planting. From late spring sow seeds direct 5cm deep and about 20cm apart and support with sturdy hazel bean poles. Protect seedlings from slugs and squash blackfly as soon as they appear on shoot tips. Runner beans make very beautiful and productive annual climbers in the ornamental garden too: grow on fences or up wigwams in the flower borders.</p> </body> </html>

VE 125 (5 S)

5/ 5

<h2><strong>Sweet Chili Seeds PITON - PYTHON</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Russian variety. Early maturing high-yielding variety of sweet pepper, from germination to start fruiting 100-110 days. It is recommended for growing  outdoor and  greenhouses. Plants up to 70 cm-1 m, semi-spreading,. Very long fruits, length of 25-27 cm. The average fruit weight of 60 g, the wall thickness of 3 mm. Coloring fruits in technical maturity green, in a biological - red, glossy. Variety resistant to tobacco mosaic virus. Planting scheme 40x60 cm.</p> <p>The yield per plant of 3.8 kg / m2. The fruits are used for salads, canning, pickling.</p>

C 81

5/ 5

<h2><span style="font-size:14pt;"><strong>Durian seeds - "King of fruits" (Durio zibethinus)</strong></span></h2> <h2><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 1 seeds.</strong></span></h2> <h2><strong>Please note, Durian seeds are available only for a short time so we can send you a fresh seeds. Most of the time waiting time to get fresh Durian seeds is about 7 to 11 month.</strong></h2> <p>Everything about Durio dulcis is just a little bit magical. The tree is one of the more rare durians, residing deep in the jungles of Borneo.<span>  </span>When in season, the red orbs dot the leafy forest floor like fallen Christmas ornaments, that sensational red leaping out of the green foliage like a natural stop light. It’s the strongest smelling durian, and its odor is said to waft as much as a kilometer through the jungle.</p> <p>Durio dulcis has a bright red exterior with long, extremely sharp thorns that are sometimes yellow or black on the tips. It is extremely difficult to open because it lacks the weakened seams running stem to tip that every other durian opens along. Getting into a Durio dulcis requires a machete. Generally, the fruit is simply whacked in half and the gooey flesh is scraped out with the fingers.</p> <p>In the case of Durio dulcis, the old adage, “Smells like hell but tastes like heaven” is exaggerated. The smell of Durio dulcis is absolutely overpowering. Although Durio graveolens literally means the “smelly durian,” the odor of Durio dulcis has by far the strongest aroma, an intoxicating vapor of industrial glue, menthol, and sugar.</p> <p>Various botanists seemed to have had a love-hate relationship with the fruit. Writes durian explorer Wertit Soegeng-Reksodihardjo, “A</p> <p>fruiting tree may be smelled for miles around, and a ripe fruit kept in a room is unbearably nauseating, even for the durian lover. Yet the pulp is most tasty and sweet.”</p> <p>Regardless of opinions of smell, everyone agrees that in flavor Durio dulcis is unparalleled. The flesh is soft, almost soupy yellow draped loosely on large, nearly black seeds. It is the sweetest of the durians, like powdered sugar whipped into yogurt with a minty aftertaste. Anyone who likes mint chocolate will love this durian.</p> <p><strong>Distribution</strong></p> <p>It grows wild throughout Borneo, but is not generally cultivated. Rob and I found it twice; at the Agricultural Park in Tenom, Sabah, and near a longhouse in the Upper Kapuas region of West Kalimantan.</p> <p><strong>Local Names</strong></p> <p>Durio dulcis is known by a variety of names.</p> <p>Here are some that we found: Durian Lai, Durian Tahi (Poop durian, may be a joke),<span>  </span>Lahong, and Durian Merah (Red Durian. This can be also refer to the red-fleshed durio graveolens). Durian Api, Fire Durian.</p> <p>Others have mentioned: durian bala (Kenya), Pesasang (tidung), durian isang (fish gill) and Durian Hutan (jungle durian).</p> <p><strong>Scientific Name</strong></p> <p>Durio dulcis literally means the “sweet durian”<span>  </span>in Latin. It was named by the great botanist Odoardo Beccari during his three year exploration of Borneo between 1865-1868. He first found this durian during a stay on Mattang Mountain, near Kuching Sarawak. It was that odor that drew him to the right spot. He says, “attracted by the sweet and delicious scent exhaled by some fallen fruits, I discovered one of the most exquisite wild durians of Borneo, Durio dulcis.”</p> <h2><strong>Growing Durian Dulcis</strong></h2> <p>Despite its excellent flavor and the unabashed enjoyment by durian lovers, Durio dulcis is only occasionally cultivated. It is not considered of economical interest and hasn’t been the subject of much research. The tree is large, at least 40 meters tall, and the flowers are a lovely shade of pink. Like most other durians, it is naturally found in mixed lowland dipterocarp forests in both swampy areas and ridges up to 800 meters altitude. It is a robust tree and it has been suggested to use it as rootstock in commercial durian farming.</p> <p><strong>Temperature:</strong></p> <p>Durian is surprisingly tolerant of relatively low mean temperatures. There are places on the island of Java between 400-600 m [1300-2000 feet] altitude where durian is successfully grown that have a mean yearly normal temperature of just 23º C. (73º F.) Some research has indicated that growth is limited below a mean monthly temperature of 22º C. [71º F.]. The trees may survive occasional dips in temperature as low as 10º C. [50º F.], but may drop their leaves. On the other end of the spectrum, durian trees in India sometimes successfully tolerate high temperatures up to 46º C. [114º F.].</p> <p><strong>Water:</strong></p> <p>Durian trees need abundant rainfall, or equivalent irrigation. In most areas of Asia where durians are grown, mean annual rainfall is greater than 2000 mm [75 inches]. Historically, though, the better production sites have developed in areas with annual mean rainfall totals of 3000 mm [125 inches] or more, well distributed throughout the year. There is no doubt, though, that drier zones can produce good crops with appropriate irrigation. In India, durian trees are often planted along the banks of streams, where the roots can reach water. They do not do well very close to the ocean, having almost no tolerance for salinity in the soil.</p> <p><strong>Soil:</strong></p> <p>Durian trees grow best in a rich, deep, well-drained sandy clay or clay loam (deep alluvial or loamy soil), high in organic matter, pH range of 6 - 7. Heavy clay soils are not supportive of good durian tree growth and health, as they do not drain well. Seedlings make more vigorous growth when potted into media that is light and sandy rather than high in clay content.</p> <h2><strong>WIKIPEDIA:</strong></h2> <p>Durio dulcis, known as durian marangang (or merangang), red durian, tutong, or lahong, is a fairly large tree in the genus Durio. It can grow up to 40 m tall. The husk of its fruit is dark red to brown-red, and covered with slender 15–20 mm long spines. The fruit flesh is dark yellow, thin, and deep caramel-flavored, with a turpentine odor. The fruit of this species is considered by many to be the sweetest of all durians.</p>

V 399

5/ 5

<h2><strong>Durian seeds "King of fruits" (Durio zibethinus)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1 seed.</strong></span></h2> <h2><strong>Please note, Durian seeds are available only for a short time so we can send you fresh seeds. Usually, the waiting time to get fresh Durian seeds is about 7 to 11 month.</strong></h2> <p>The durian is the fruit of several tree species belonging to the genus Durio. The name "durian" is arrived from the Malay language word for duri or "spike", a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognized Durio species, at least nine of which produce edible fruit, and over 300 named varieties in Thailand and 100 in Malaysia. Durio zibethinus is the only species available in the international market: all other species are sold only in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.</p> <p>Regarded by many people in southeast Asia as the notorious "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimeters (12 in) long and 15 centimeters (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the color of its husk green to brown, and its flesh pale yellow to red, depending on the species.</p> <p>Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering with an unpleasant odor. The smell evokes reactions from deep appreciation to intense disgust and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odor, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.</p> <p>The durian, native to Southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as "a rich custard highly flavored with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavor a wide variety of savory and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.</p> <p><strong>Temperature</strong>:</p> <p>Durian is surprisingly tolerant of relatively low mean temperatures. There are places on the island of Java between 400-600 m [1300-2000 feet] altitude where durian is successfully grown that have a mean yearly normal temperature of just 23º C. (73º F.) Some research has indicated that growth is limited below a mean monthly temperature of 22º C. [71º F.]. The trees may survive occasional dips in temperature as low as 10º C. [50º F.], but may drop their leaves. On the other end of the spectrum, durian trees in India sometimes successfully tolerate high temperatures up to 46º C. [114º F.].</p> <p><strong>Water</strong>:</p> <p>Durian trees need abundant rainfall or equivalent irrigation. In most areas of Asia where durians are grown, mean annual rainfall is greater than 2000 mm [75 inches]. Historically, though, the better production sites have developed in areas with annual mean rainfall totals of 3000 mm [125 inches] or more, well distributed throughout the year. There is no doubt, though, that drier zones can produce good crops with appropriate irrigation. In India, durian trees are often planted along the banks of streams, where the roots can reach the water. They do not do well very close to the ocean, having almost no tolerance for salinity in the soil.</p> <p><strong>Soil</strong>:</p> <p>Durian trees grow best in a rich, deep, well-drained sandy clay or a clay loam (deep alluvial or loamy soil), high in organic matter, pH range of 6 - 7. Heavy clay soils are not supportive of good durian tree growth and health, as they do not drain well. Seedlings make more vigorous growth when potted into media that is light and sandy rather than high in clay content.</p>

V 399

5/ 5

<h2><strong>Jackfruit Seeds (Artocarpus heterophyllus)</strong></h2> <h2><strong style="color:#ff0000;">Price for Package of 1 seeds.</strong></h2> <div>The jackfruit (Artocarpus heterophyllus) is a species of tree of the mulberry family native to parts of South and Southeast Asia. It is well suited to tropical lowlands. Its fruit is the largest tree borne fruit in the world, seldom less than about 25 cm (10 in) in diameter. Even a relatively thin tree, around 10 cm (4 in) diameter, can bear large fruit. The fruits can reach 36 kg (80 lbs) in weight and up to 90 cm (36 in) long and 50 cm (20 in) in diameter. The sweet yellow sheaths around the seeds are about 3–5 mm thick and have a taste similar to that of pineapple, but are milder and less juicy.</div> <div>Suitable for growing in Frost free positions.</div> <p><span style="color:#0000ff;"><strong>Wikipedia: </strong><a href="http://en.wikipedia.org/wiki/Jackfruit" target="_blank" rel="noreferrer noopener"><span style="color:#0000ff;">http://en.wikipedia.org/wiki/Jackfruit</span></a></span><strong></strong></p> <p>The jackfruit (alternately jack tree, jakfruit, or sometimes simply jack or jak;ചക്ക(Malayalam) फणस fɳs in Marathi language or काथल in Hindustani language; scientific name Artocarpus heterophyllus),[6] is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.[8]</p> <p>The jackfruit tree is widely cultivated in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia, and the Philippines. Jackfruit is also found across Africa, e.g., in Cameroon, Uganda, Tanzania, and Mauritius, as well as throughout Brazil and Caribbean nations such as Jamaica.</p> <p><strong>Etymology</strong></p> <p>The word "jackfruit" comes from Portuguese jaca, which in turn, is derived from the Malayalam language term, chakka (Malayalam Chakka pazham : ചക്ക).[9] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast (Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yule translated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[10]</p> <p>The common English name "jackfruit" was used by the physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[11][12] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaysia.[13] This is apocryphal, as the fruit was called a "jack" in English before William Jack was born: for instance, in Dampier's 1699 book, A New Voyage Round the World.[14][15] It is called 'Pala-pazham' in Tamil(பலாப்பழம்), 'Panasa' in Telugu, 'Phanas' in Marathi and 'Halasa' in Karnataka.</p> <p><strong>Cultivation and ecology</strong></p> <p>The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years[clarification needed] ago. It is also widely cultivated in southeast Asia.</p> <p>In other areas, the jackfruit is considered an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century, and jackfruit trees have been a part of the park's flora since its founding. Recently, the species expanded excessively because its fruits, once they had naturally fallen to the ground and opened, were eagerly eaten by small mammals such as the common marmoset and coati. The seeds are dispersed by these animals, which allows the jackfruit to compete for space with native tree species. Additionally, as the marmoset and coati also prey opportunistically on bird's eggs and nestlings, the supply of jackfruit as a ready source of food has allowed them to expand their populations, to the detriment of the local bird populations. Between 2002 and 2007, 55,662 jackfruit saplings were destroyed in the Tijuca Forest area in a deliberate culling effort by the park's management.</p> <p><strong>Aroma</strong></p> <p>Jackfruit are known for having a distinct aroma. In a study using five jackfruit cultivars, the main jackfruit volatile compounds that were detected are: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars studied, suggesting that these esters and alcohols contributed to the sweet and fruity aroma of jackfruit.</p> <p><strong>Fruit</strong></p> <p>The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavor is comparable to a combination of apple, pineapple and banana.[18] Varieties are distinguished according to the characteristics of the fruits' flesh. In Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each; jaca-mole, or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or "butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[19]</p> <p>In Kerala, two varieties of jackfruit predominate: varikka (വരിക്ക) and koozha (കൂഴ). Varikka has slightly hard inner flesh when ripe, while the inner flesh of the ripe koozha fruit is very soft and almost dissolving. A sweet preparation called chakka varattiyathu (jackfruit jam) is made by seasoning the varikka fruit flesh pieces in jaggery, which can be preserved and used for many months. Huge jackfruits up to four feet in length with matching girth are sometimes seen in Kerala.</p> <p>In West Bengal the two varieties are called - khaja kathal &amp; moja kathal. The fruits are either eaten straight or as a side to rice / roti / chira / muri. Sometimes the juice is extracted and either drunk straight or as a side with muri. The extract is sometimes condensed into rubber like delectables and had as candies. The seeds are either boiled or roasted and eaten with salt and hot chillies. They are also used to make spicy side-dishes with rice or roti.</p> <p>In Mangalore, Karnataka, the varieties are called bakke and imba. The pulp of the imba jackfruit is ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.</p> <p>The young fruit is called polos in Sri Lanka and idichakka or idianchakka in Kerala.</p> <p><strong>Culinary uses</strong></p> <p>Jackfruit is commonly used in South and Southeast Asian cuisines.[18] It can be eaten raw when ripe, but as the raw unripe fruit is considered inedible, it is best cooked.[18]</p> <p>Culinary uses for ripe fruit[edit]</p> <p>Ripe jackfruit is naturally sweet with subtle flavoring. It can be used to make a variety of dishes, including custards, cakes, halo-halo and more. In India, when the Jackfruit is in season, an ice cream chain store called "Naturals" carries Jackfruit flavored ice cream.</p> <p>Ripe jackfruit arils are sometimes seeded, fried or freeze-dried and sold as jackfruit chips.</p> <p>The seeds from ripe fruits are edible, are said to have a milky, sweet taste, and may be boiled, baked or roasted. When roasted the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks either by boiling or fire roasted, also used to make desserts. For making the traditional breakfast dish in southern India: idlis, the fruit is used along with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter.</p> <p><strong>Culinary uses for unripe fruit</strong></p> <p>The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use cooked young jackfruit.[18] In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In northern Thailand, the boiled young jackfruit is used in the Thai salad called tam kanun. In West Bengal the unripe green jackfruit called "aechor" is used as a vegetable to make various spicy curries, side-dishes and as fillings for cutlets &amp; chops. It is especially sought after by vegetarians who substitute this for meat and hence is nicknamed as gacch-patha (tree-mutton). In the Philippines, it is cooked with coconut milk (ginataang langka). In Réunion Island, it is cooked either alone or with animal flesh, such as shrimp or smoked pork. In southern India unriped Jackfruit slices are deep fried to make chips.</p> <p>Because unripe jackfruit has a meat-like taste, it is used in curry dishes with spices, in Sri Lankan, Andhran, eastern-Indian (Bengali) and (Odisha) and Keralan cuisine. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Young jackfruit has a mild flavor and distinctive meat-like texture and is compared to poultry. Meatless sandwiches have been suggested and are popular with both vegetarian and nonvegetarian populations. Unripe jackfruit is widely known as Panasa Katha in Odisha.</p> <p><strong>Nutrition</strong></p> <p>The edible jackfruit is made of soft, easily-digestible flesh (bulbs); when eaten, its simple sugars like glucose and fructose can quickly replenish one's energy and bring on a physical sense of euphoria and revitalization. A portion of 100 g of edible raw jackfruit provides about 95 calories and is a good source of the antioxidant vitamin C, providing about 13.7 mg.[20] Jackfruit seeds are rich in protein.</p> <p>Fresh jackfruit has small amounts of vitamin-A, flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.</p> <p>Fresh jackfruit provides potassium, magnesium, manganese, and iron. Potassium provides cell and body fluids that help regulate heart rate and blood pressure.</p> <p>Jackfruit can be a good bulk laxative because of its dietary fiber which helps to protect mucous membranes in the colon by decreasing exposure time and binding to cancer-causing chemicals.</p> <p><strong>Seeds</strong></p> <p>In general, the seeds are gathered from the ripe fruit, sun-dried, then stored for use in rainy season in many parts of South Indian states. They are extracted from fully matured fruits and washed in water to remove the slimy part. Seeds should be stored immediately in closed polythene bags for one or two days to prevent them from drying out. Germination is improved by soaking seeds in clean water for 24 hours. During transplanting, sow seeds in line, 30 cm apart, in a nursery bed filled with 70% soil mixed with 30% organic matter.[21] The seedbed should be shaded partially from direct sunlight in order to protect emerging seedlings.</p> <p><strong>Wood</strong></p> <p>The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the hull of a kutiyapi, a type of Philippine boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam and kanjira; the golden yellow-coloured timber with good grains is used for building furniture and house construction in India. The ornate wooden plank called avani palaka made of the wood of jackfruit tree is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statuaries in temples.[22]</p> <p>Jackfruit wood is widely used in the manufacture of furniture, doors and windows, and in roof construction. The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.</p> <p><strong>Commercial availability</strong></p> <p>Outside of its countries of origin, fresh jackfruit can be found at Asian food markets, especially in the Philippines. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugar syrup, or frozen. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, jackfruit can be found at outdoor produce markets during the dry season. Outside of countries where it is grown, jackfruit can be obtained year-round both canned or dried. It has a ripening season in Asia of late spring to late summer.</p> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">soak in water for 12 - 24 hours.</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">1-1.5 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">18-22 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">1-6 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table>

V 43

5/ 5

<h2><strong>CHARLESTON GRAY WATERMELON SEED</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package with 10 seeds.</strong></span></h2> <p>Heirloom. The classic oblong watermelon, Charleston Gray has red, fiberless flesh and a tough, medium-thick gray-green rind often used for making watermelon rind pickles. At one time this was the predominant watermelon in home gardens and markets. The seed we use to grow our Charleston Gray watermelon plants originated in 1954 at the USDA Southern Vegetable Breeders Lab in Charleston, South Carolina. It is not a seedless variety. Grow this one for seed spitting contests! Give vines plenty of room to run.</p> <p><strong>Resistant to fusarium wilt.</strong></p> <ul> <li><strong>Light:</strong>&nbsp;Full sun</li> <li><strong>Fruit size:</strong>&nbsp;25 pounds</li> <li><strong>Matures:</strong>&nbsp;85 days</li> <li><strong>Plant spacing:</strong>&nbsp;36 to 60 inches apart</li> <li><strong>Plant size:&nbsp;</strong>Long vine</li> </ul><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 170 (10 S)

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<h2><strong>Buddha's hand Seeds (Citrus medica var. sarcodactylis)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p><b><i>Citrus medica</i><span> </span>var.<span> </span><i>sarcodactylis</i></b>, or the<span> </span><b>fingered citron</b>, is an unusually shaped<span> </span>citron<span> </span>variety<span> </span>whose fruit is segmented into finger-like sections, resembling those seen on representations of<span> </span>Buddha. It is called<span> </span><b>Buddha's hand</b><span> </span>in<span> </span>Chinese<span> </span>(佛手柑),<span> </span>Japanese<span> </span>(仏手柑),<span> </span>Korean<span> </span>(불수감) and<span> </span>Vietnamese<span> </span>(Phật thủ).</p> <p>The different cultivars and variations of this citron variety form a gradient from "open-hand" types with outward-splayed segments to "closed-hand" types, in which the fingers are kept together. There are also half-fingered fruits, in which the basal side is united and the apical side fingered. The origin of this kind of citron is commonly traced back to the<span> </span>Far East, probably northeastern<span> </span>India<span> </span>or<span> </span>China, where most domesticated<span> </span>citrus<span> </span>fruits originate.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <p></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Citrus_medica_var._sarcodactylis_01.JPG/170px-Citrus_medica_var._sarcodactylis_01.JPG" width="170" height="227" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Huge fruit breaking bearing twig</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Menton_-_Val_Rahmeh_05.jpg/220px-Menton_-_Val_Rahmeh_05.jpg" width="220" height="293" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Buddha's hand citron in<span> </span>Val Rahmeh botanical garden</div> </div> </div> <h3><span class="mw-headline" id="Perfume">Perfume</span></h3> <p>Buddha's hand fruit is very fragrant and is used predominantly in<span> </span>China,<span> </span>Malaysia<span> </span>and<span> </span>Japan<span> </span>for perfuming rooms and personal items such as clothing.</p> <h3><span class="mw-headline" id="Religious">Religious</span></h3> <p>The fruit may be given as a<span> </span>religious offering<span> </span>in<span> </span>Buddhist<span> </span>temples. According to tradition, Buddha prefers the "fingers" of the fruit to be in a position where they resemble a closed rather than open hand, as closed hands symbolize to Buddha the act of prayer. In China, the Buddha’s hand fruit is a symbol of happiness, longevity and good fortune. It is also a traditional temple offering and a New Year’s gift.<sup id="cite_ref-2" class="reference">[2]</sup></p> <h3><span class="mw-headline" id="Ornamental">Ornamental</span></h3> <p>The fingered citron is cultivated as an<span> </span>ornamental tree<span> </span>in gardens and<span> </span>containers<span> </span>on<span> </span>patios<span> </span>and<span> </span>terraces.</p> <h3><span class="mw-headline" id="Food_and_medicine">Food and medicine</span></h3> <p>Unlike other citrus fruits, most varieties of the Buddha's Hand fruit contain no pulp or juice. Though esteemed chiefly for its "exquisite form and aroma", the Buddha’s Hand fruit can also be eaten (often as a<span> </span>zest<span> </span>or flavouring) in desserts, savory dishes and alcoholic beverages (such as vodka) or<span> </span>candied<span> </span>as a sweet. The sliced, dried peel of immature fruits is also prescribed as a tonic in traditional medicine.</p> <h2><span class="mw-headline" id="Description">Description</span></h2> <div class="thumb tmulti tleft"> <div class="thumbinner"> <div class="trow"> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Cedro_%C3%A0_Ditela_%C3%B2_multiforme_Volkamer_1708_116b.png/103px-Cedro_%C3%A0_Ditela_%C3%B2_multiforme_Volkamer_1708_116b.png" width="103" height="167" /></div> <div class="thumbcaption">A fingered citron by<span> </span>Volckamer</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/A_species_of_citrus_fruit_%28Citrus_sarcodactylis_Hort._Bog.%29%3B_Wellcome_V0042687.jpg/120px-A_species_of_citrus_fruit_%28Citrus_sarcodactylis_Hort._Bog.%29%3B_Wellcome_V0042687.jpg" width="120" height="167" /></div> <div class="thumbcaption">Fingered citron by<span> </span>Wellcome</div> </div> </div> </div> </div> <p><i>Citrus medica</i><span> </span>var.<span> </span><i>sarcodactylis</i><sup id="cite_ref-4" class="reference">[4]</sup><span> </span>is, like any other citron variety, a<span> </span>shrub<span> </span>or small tree with long, irregular branches covered in<span> </span>thorns. Its large, oblong leaves are pale green and grow about four to six inches. Its white<span> </span>flowers<span> </span>are tinted purplish from the outside and grow in fragrant clusters. The fruit's fingers contain only the white part of the fruit and sometimes a small amount of acidic<span> </span>pulp, but many of them are completely juiceless and some are seedless.</p> <p><br />The plant is sensitive to frost, as well as intense heat and drought. It grows best in a temperate climate. Trees can be grown from cuttings taken from branches two to four years old. It is very commonly<span> </span>grafted<span> </span>onto sufficient rootstock.</p> <p>Diseases that can affect the fruit include that of Citritic arthritis and Systematic loss (<i>sarco-leiossis)</i></p> <h2><a href="https://en.wikipedia.org/wiki/Buddha%27s_hand" target="_blank" title="Source: Wikipedia Buddha's hand" rel="noreferrer noopener"><strong><i>Source: Wikipedia Buddha's hand</i></strong></a></h2>

5/ 5

<h2 class=""><strong>"Vezanka" Chili Seeds Old Serbian variety</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <div><span><strong><em>Vezanka, Vezena</em>&nbsp;</strong>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. </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 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> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 57 (10 S)

5/ 5

<h2><strong>Swiss Cheese Plant Seeds (Monstera deliciosa)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Monstera deliciosa is a species of flowering plant native to tropical rainforests of southern Mexico, south to Panama. It has been introduced to many tropical areas and has become a mildly invasive species in Hawaii, Seychelles, Ascension Island and the Society Islands.</p> <p><strong>Description</strong></p> <p>This member of the arum family Araceae is an epiphyte with aerial roots, able to grow up to 20 m (66 ft) high with large, leathery, glossy, heart-shaped leaves 25–90 cm (10–35.5 in) long by 25–75 cm (10–29.5 in) broad. Young plants have leaves that are smaller and entire with no lobes or holes but soon produce lobed and fenestrate leaves.</p> <p>Wild seedlings grow towards the darkest area they can find until they find a tree trunk, then start to grow up towards the light, creeping up the tree.</p> <p><strong>Fruit</strong></p> <p>The fruit of Monstera deliciosa is up to 25 cm long and 3–4 cm diameter, looking like a green ear of maize covered with hexagonal scales.</p> <p>Fruits of plants of the Araceae (Arum family) often contain Raphides and Trichosclereids – needle-like structures of calcium oxalate.</p> <p>The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped in a paper bag and set aside until the scales begin popping off. The scales are then brushed off or fall away to reveal the edible flesh underneath. The flesh, which is similar to pineapple in texture, can be cut away from the core and eaten. It has a fruity taste similar to jackfruit and pineapple. The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin because both contain potassium oxalate: that is the reason why the fruits have to be consumed when the scales lift up.[9] The black irritant fibers can be swept off with the application of a little citrus juice.</p> <p><strong>Plants were grown indoors in temperate regions occasionally produce flowers and fruit.</strong></p> <p><strong>Other uses</strong></p> <p>The aerial roots have been used as ropes in Peru, and to make baskets in Mexico.</p> <p>In Mexico, a leaf or root infusion is drunk daily to relieve arthritis.</p> <p>In Martinique the root is used to make a remedy for snakebite.</p> <p>In Colombia, it is used as a decorative plant.</p> <p><strong>Cultivation</strong></p> <p>Monstera deliciosa is commonly grown for interior decoration in public buildings and as a houseplant. It grows best between the temperatures of 20–30 °C (68–86 °F) and requires high humidity and shade. Growth ceases below 10 °C (50 °F) and it is killed by frost. In the coastal zones of Sicily, especially in the Palermo area, where it is called "zampa di leone" ("lion's paw"), it is often cultivated outdoors. In ideal conditions, it flowers about three years after it is planted. Flowering is rare when grown indoors. The plant can be propagated by taking cuttings of a mature plant or by air layering.</p> <p><strong>Monstera deliciosa and the cultivar 'Variegata' have gained the Royal Horticultural Society's Award of Garden Merit.</strong></p>

V 1790

5/ 5

<h2 class=""><strong>"Florinis" Greece Sweet pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds.</strong></span></h2> <p>Greece Traditional sweet red peppers (known in Greece as "Florinis"), an excellent sweet taste! Variety florin, length 23 - 28 cm and weight 200 g per fruit. In Greece, this pepper is prepared in various ways, from filling to salad and preservation. It's free to say that the table without this favorite pepper in Greek is unthinkable. Plants are fertile and highly resistant to disease.</p> <h2 class="elementor-heading-title elementor-size-default"><strong>Chalkidiki Olives stuffed with Florina pepper</strong></h2> <p><span>Strips of red fleshy sweet pepper, cut by hand to be filled in Chalkidiki green olives. It is the perfect dish for lovers of mild but slightly spicy, sweet and savory flavors. All these flavors together are present in olive of Chalkidiki, stuffed with red sweet pepper and can accompany each menu.</span></p> <h3><strong>WIKIPEDIA:</strong></h3> <p>The<span>&nbsp;</span><b>Florina pepper</b><span>&nbsp;</span>(Greek:<span>&nbsp;</span><span lang="el" xml:lang="el">πιπεριά Φλωρίνης</span>) is a<span>&nbsp;</span>pepper<span>&nbsp;</span>cultivated in the northern Greek region of<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>and specifically in the wider area of<span>&nbsp;</span>Florina; for which it is named. It has a deep red color and is shaped like a cow's horn. Initially, the pepper has a green color,<span>&nbsp;</span>ripening<span>&nbsp;</span>into red, after the<span>&nbsp;</span>15th of August. The red pepper is known in<span>&nbsp;</span>Greece<span>&nbsp;</span>for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt, and vinegar.</p> <h2><span class="mw-headline" id="History">History</span></h2> <p>The seed was brought from<span>&nbsp;</span>Brazil<span>&nbsp;</span>to<span>&nbsp;</span>Western Macedonia<span>&nbsp;</span>in<span>&nbsp;</span>Greece<span>&nbsp;</span>in the 17th century and cultivated by the local<span>&nbsp;</span>Macedonian Greeks<span>&nbsp;</span>in<span>&nbsp;</span>Florina,<span>&nbsp;</span>Prespes,<span>&nbsp;</span>Veroia,<span>&nbsp;</span>Aridaia, and<span>&nbsp;</span>Kozani<span>&nbsp;</span>but only in Florina, its cultivation was successful, where it adapted to the Greek Macedonian climate and soil, and eventually, the other regions stopped cultivating the pepper, leaving Florina as its sole producer.<sup id="cite_ref-kathimerini_1-1" class="reference">[1]</sup><span>&nbsp;</span>The pepper belongs to the<span>&nbsp;</span>capsicum<span>&nbsp;</span>genus of the nightshade family<span>&nbsp;</span>Solanaceae.<sup id="cite_ref-test2_3-0" class="reference">[3]</sup><span>&nbsp;</span>Florina's red peppers were awarded the recognition of<span>&nbsp;</span>Protected Designation of Origin<span>&nbsp;</span>in 1994 by the<span>&nbsp;</span>World Trade Organization<span>&nbsp;</span>(WTO).<sup id="cite_ref-test14_4-0" class="reference">[4]</sup><span>&nbsp;</span>Every year during the last days of August, in a small local village in<span>&nbsp;</span>Aetos, Florina<span>&nbsp;</span>a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests.<sup id="cite_ref-test4_5-0" class="reference">[5]</sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>High productivity and adaptation of the plant can be achieved in efficient draining soils, full sunny locations and low winds for the protection of its branch and root sensitivity.<sup id="cite_ref-test12_6-0" class="reference">[6]</sup><span>&nbsp;</span>The most convenient temperatures for its growth are between 20° to 26°<span>&nbsp;</span>Celsius<span>&nbsp;</span>during the midday and 14° to 16° Celsius during the night.<sup id="cite_ref-test2_3-1" class="reference">[3]</sup><span>&nbsp;</span>Their harvest takes up to 18 weeks,<span>&nbsp;</span>ripening<span>&nbsp;</span>to maturity after mid-August.<sup id="cite_ref-kathimerini_1-2" class="reference">[1]</sup><span>&nbsp;</span>A good quality, red pepper of Florina should be bright in color, thick, firm and sweet flavored. Its consumption should be avoided with the appearance of dullness, cracks or deterioration, which are factors of the<span>&nbsp;</span>vegetable<span>&nbsp;</span>reduction in quality.</p> <h2><span class="mw-headline" id="Cooking_and_recipes">Cooking and recipes</span></h2> <p>The red peppers of Florina are usually<span>&nbsp;</span>roasted<span>&nbsp;</span>and<span>&nbsp;</span>stuffed<span>&nbsp;</span>with different combinations of<span>&nbsp;</span>foods, as<span>&nbsp;</span>rice,<span>&nbsp;</span>meat,<span>&nbsp;</span>shrimps<span>&nbsp;</span>and<span>&nbsp;</span>feta cheese.<sup id="cite_ref-macsaveur_8-0" class="reference">[8]</sup><span>&nbsp;</span>These<span>&nbsp;</span>sweet peppers<span>&nbsp;</span>are used in<span>&nbsp;</span>sauces,<span>&nbsp;</span>salads,<span>&nbsp;</span>pasta, meat recipes or mashed, creating a<span>&nbsp;</span>pâté<span>&nbsp;</span>with traditional recipes. They can also be<span>&nbsp;</span>dried,<span>&nbsp;</span>canned,<span>&nbsp;</span>frozen<span>&nbsp;</span>and<span>&nbsp;</span>pickled, usually<span>&nbsp;</span>garnishing<span>&nbsp;</span>Greek salads.<span>&nbsp;</span>They can be roasted, sliced and served as an appetizer, by adding<span>&nbsp;</span>olive oil,<span>&nbsp;</span>garlic<span>&nbsp;</span>and<span>&nbsp;</span>sea salt.<span>&nbsp;</span>A well-known traditional recipe in<span>&nbsp;</span>Greece<span>&nbsp;</span>with stuffed peppers is<span>&nbsp;</span>Gemista.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PP 26 (10 S)