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There are 1756 products.

Showing 1309-1320 of 1756 item(s)
Burflower-Tree, Laran Seeds (Neolamarckia cadamba) 2.35 - 11

Burflower-Tree, Laran Seeds...

Price €2.35 SKU: T 77
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Burflower-Tree, Laran Seeds (Neolamarckia cadamba)</strong></span></h2> <h2><span style="font-size: 14pt; color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Neolamarckia cadamba, with English common names burflower-tree, laran, and Leichhardt pine, and called kadam locally, is an evergreen, tropical tree native to South and Southeast Asia. The genus name honours French naturalist Jean-Baptiste Lamarck. It has scented orange flowers in dense globe-shaped clusters. The flowers are used in perfumes. The tree is grown as an ornamental plant and for timber and paper-making. Kadam features in Indian religions and mythologies.</p> <p>A fully mature kadam tree can reach up to 45 m (148 ft) in height. It is a large tree with a broad crown and straight cylindrical bole. It is quick growing, with broad spreading branches and grows rapidly in the first 6–8 years. The trunk has a diameter of 100–160 cm, but typically less than that. Leaves are 13–32 cm (5.1–12.6 in) long. Flowering usually begins when the tree is 4–5 years old.</p> <p>Kadam flowers are sweetly fragrant, red to orange in color, occurring in dense, globular heads of approximately 5.5 cm (2.2 in) diameter.</p> <p>The fruit of N. cadamba occur in small, fleshy capsules packed closely together to form a fleshy yellow-orange infructescence containing approximately 8000 seeds. On maturing, the fruit splits apart, releasing the seeds, which are then dispersed by wind or rain.</p> <p>    Stamens 5, inserted on the corolla tube, filaments short, anthers basifixed. Ovary inferior, bi-locular, sometimes 4-locular in the upper part, style exserted, and a spindle-shaped stigma.</p> <p>    Fruitlets numerous with their upper parts containing 4 hollow or solid structures. Seed trigonal or irregularly shaped.</p> <p>    The sapwood is white with a light yellow tinge becoming creamy yellow on exposure and is not clearly differentiated from the heartwood.</p> <p><strong>Taxonomy</strong></p> <p>The botanical name of this species has been the subject of a long taxonomic debate, beginning in the 1930s. The problem arose because scientific names are based on type specimens. In 1785 Jean-Baptiste Lamarck described a specimen under the name Cephalanthus chinensis, stating that it came from Madagascar. In 1830, Achille Richard created the name Anthocephalus indicus, stating that the species came from Asia and that his description was based on the same specimen as Lamarck's Cephalanthus chinensis.[7] (Under the rules of the International Code of Nomenclature for algae, fungi, and plants, Richard should have used the name A. chinensis rather than A. indicus, as he should not have changed the specific epithet.)</p> <p>The issue is whether Richard was indeed using the same specimen as Lamarck; the geographical origin is said to be different, and the descriptions do not match; for example in Lamarck's Cephalanthus chinensis the inflorescences are axillary whereas in Richard's Anthocephalus they are terminal. If specimens were the same, then Anthocephalus is a synonym of the Madagascan Cephalanthus and cannot be a generic name for the Asian kadam tree. If they were different (in spite of Richard's claim that they were the same) then Anthocephalus could be a generic name for the kadam tree. Based on the latter view, the name Anthocephalus chinensis has been widely used for the kadam tree.</p> <p>The current view taken by most taxonomic sources is that Richard's Anthocephalus indicus or Anthocephalus chinensis is a synonym of Cephalanthus chinensis (now transferred to the genus Breonia as Breonia chinensis (Lam.) Capuron), and that the widespread use of Anthocephalus chinensis for the kadam tree is an error. (This erroneous sense of the scientific name is shown by writing A. chinensis auct., where "auct." is an abbreviation of the Latin for "of authors", i.e. rather than of the correct authority.)</p> <p>Given that Richard's name for the kadam tree is incorrect, the earliest name is William Roxburgh's 1824 Nauclea cadamba. In 1984, Jean Marie Bosser created the new generic name Neolamarckia, honouring Lamarck, for the Asian genus which matched Richard's description of his Anthocephalus, transferring Nauclea cadamba as Neolamarckia cadamba (Roxb.) Bosser.[7] However, not all botanical sources have accepted this taxonomic analysis and the name Anthocephalus is still in use for the Asian genus.</p> <p><strong>Uses</strong></p> <p>The fruit and inflorescences are reportedly edible by humans. The fresh leaves are fed to cattle. N. lamarckia is grown as an ornamental, and for low-grade timber and paper. The timber is used for plywood, light construction, pulp and paper, boxes and crates, dug-out canoes, and furniture components. Kadamba yields a pulp of satisfactory brightness and performance as a hand sheet. The wood can be easily impregnated with synthetic resins to increase its density and compressive strength. The wood has a density of 290–560 kg/cu m at 15% moisture content, a fine to medium texture; straight grain; low luster and has no characteristic odor or taste. It is easy to work, with hand and machine tools, cuts cleanly, gives a very good surface and is easy to nail. The timber air dries rapidly with little or no degrade. Kadamba wood is very easy to preserve using either open tank or pressure-vacuum systems.</p> <p>Kadamba is one of the most frequently planted trees in the tropics. The tree is grown along avenues, roadsides and villages for shade. Kadamba are suitable for reforestation programs. It sheds large amounts of leaf and non-leaf litter which on decomposition improves some physical and chemical properties of soil under its canopy. This reflects an increase in the level of soil organic carbon, cation-exchange capacity, available plant nutrients and exchangeable bases.</p> <p>A yellow dye is obtained from the root bark. Kadamba flowers are an important raw material in the production of ‘attar’, which is Indian perfume with sandalwood (Santalum spp.) base in which one of the essences is absorbed through hydro-distillation. An extract of the leaves serves as a mouth gargle.</p> <p>The leaf extract has recently been used to produce silver nanoparticles for surface-enhanced Raman spectroscopy.</p> <p><strong>Symbolism</strong></p> <p>The kadamba flower was the emblem of Athmallik State, one of the princely states of India during the period of the British Raj.</p> <p>The kadamba lends its name to the Kadamba Dynasty that ruled from Banavasi in what is now the state of Karnataka from 345 CE to 525 CE, as per Talagunda inscription of c.450 CE.[11] The kadamba tree was considered a holy tree by the Kadamba dynasty.</p> <p>According to tradition the 27 nakshatras, constituting 12 Houses (Rasis) and nine planets, are specifically represented precisely by 27 trees —one for each star. The kadamba tree is said to represent Shatabhisha, roughly corresponding to Aquarii</p> <p><strong>Religious significance</strong></p> <p>Kadamba is mentioned in the Bhagavata Purana. In North India, it is associated with Krishna while in the south it is known as "Parvati’s tree". Radha and Krishna are supposed to have conducted their love play in the hospitable and sweet-scented shade of the kadamba tree.[14] In the Sangam period of Tamil Nadu, Murugan of Tirupparankundram Hill of Madurai was referred to as a centre of nature worship. He was in the form of a spear under a kadamba tree.</p> <p>An episode from the life of Krishna narrates of when he stole the garments of gopis when they were bathing in a pond near Vrindavan. Varuna, the sea-god, had forbidden nude bathing in rivers, ponds and other public places, but gopis often resorted to it. One day, to teach them a lesson, Krishna reached the bank of the pond where they were taking a bath and took away their garments and spread them on the branches of nearby kadamba tree. He himself climbed the tree and hid there behind a branch. After the gopis had bathed, they looked for their garments but found them missing. Suddenly their attention was drawn to the nearby kadamba tree by the stirring of its branches. When they looked up, they saw Krishna hiding there and their garments scattered all over the branches of the tree. Krishna insisted that they come out naked to receive their garments. This episode is portrayed in song, story, painting and artifacts, in the backdrop of the kadamba tree.</p> <p>Karam-Kadamba is a popular harvest festival, celebrated on the eleventh lunar day of the month Bhadra. A twig of the tree is brought and worshipped in the courtyard of the house. Later in the day, young ears of grain are distributed among friends and relatives. This festive custom has been adopted by the Tulu people. Onam (Kerala) and Huttari (Kodagu) are regional variants of this festival.[17] Kadambotsava ("The festival of Kadamba") is also the festival that is celebrated every year by the Government of Karnataka in honor of the Kadamba kingdom, the first ruling Kingdom of Karnataka, at Banavasi, as it was here that the Kadamba kings organised the spring festival every year.</p> <p>The kadamba tree is also associated with a tree deity called Kadambariyamman. The kadamba, which is considered the sthalavruksham ("tree of the place") of the city that is otherwise known as Kadambavanam (kadamba forest) and is present in Meenakshi Amman Temple. A withered relic of the kadamba is also preserved there.</p> <p>In Theravada Buddhism, the kadamba tree was where Sumedha Buddha achieved enlightenment.</p> </body> </html>
T 77
Burflower-Tree, Laran Seeds (Neolamarckia cadamba) 2.35 - 11
Edible Torch Ginger Seeds (Etlingera elatior) 1.85 - 1

Edible Torch Ginger Seeds...

Price €1.95 SKU: VE 165
,
5/ 5
<h2><strong>Edible Torch Ginger Seeds (Etlingera elatior)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Torch ginger is a large, evergreen, herbaceous, perennial plant growing in large clumps of erect, leafy stems up to 6 meters tall and flowering stems about 60 - 100cm tall.</p> <p>The plant is used locally as a food and medicine. It is very widely grown as an ornamental in the tropics and in greenhouses in the temperate zone, being valued especially for its spectacular flowering display</p> <p><strong>WIKIPEDIA</strong></p> <p>Etlingera elatior (<strong>also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, </strong><strong>火炬姜 (pinyin: Huǒjù jiāng</strong>), Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include Nicolaia elatior, Phaeomeria magnifica, Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, and Alpinia magnifica.</p> <p>The showy pink flowers are used in decorative arrangements, bunga kecombrang, are an important ingredient across Southeast Asia. In North Sumatra (especially in Karo tribe), the flower buds are used for a stewed fish dish called Arsik ikan mas (Andaliman/Szechuan pepper-spiced carp). In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called "Sambal Bongkot", and use the flower buds to make chilli sauce called "Sambal Kecicang". In Thailand, it is eaten in a kind of Thai salad preparation.</p> <p>In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish.</p> <p><strong>Chemistry</strong></p> <p>From the leaves of E. elatior, three caffeoylquinic acids, including chlorogenic acid (CGA), and three flavonoids, quercitrin, isoquercitrin and catechin, have been isolated. Content of CGA was significantly higher than flowers of Lonicera japonica (Japanese honeysuckle), the commercial source.[4] A protocol for producing a standardized herbal extract of CGA from leaves of E. elatior (40%) has been developed, compared to commercial CGA extracts from honeysuckle flowers (25%).</p>
VE 165 (5 S)
Edible Torch Ginger Seeds (Etlingera elatior) 1.85 - 1

Variety from Serbia
400+ Seeds Cherry Belle Tomato 5.5 - 2

400+ Seeds Cherry Belle Tomato

Price €5.50 SKU: VT 131
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>400+ Seeds Cherry Belle Tomato</strong></h2> <h2 class=""><span style="color: #ff0a0a;"><strong>Price for Package of 400+ seeds.</strong></span></h2> <p>A splendid variety producing high yields of extremely tasty, cherry tomatoes. Sow end January-April, harvest June-September. Suitable for greenhouse or outdoors.</p> <p>Culture: GREENHOUSE CULTURE: To grow in heated greenhouses sow January onwards, in a temperature of 16-18°C (60-65°F). Transplant into small pots. Plant out in large pots, growing bags, or into a soil border at 45cm (18") spacing. Pinch out side shoots regularly and when in flower tap or shake plants daily to aid setting. For growing in unheated greenhouses, sow in warmth, from March onwards. Plant late April-early May. Harvest mid August-mid October. OUTDOOR CULTURE: Sow in trays or pots indoors March-April and harden off the plants before planting 45cm (18") apart in early June. Choose a warm, sheltered position. Harvest mid August-mid October. Standard varieties: Support with stakes or canes. Pinch out the main growth when four good trusses have set. Bush varieties: These cease growing when 30-38cm (12-15") high. Dot not remove side shoots. Support is not essential, but short stakes will help control the plants and keep fruit clean.</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 131 (1g)
400+ Seeds Cherry Belle Tomato 5.5 - 2
20g - 14.000 Seeds Danvers Carrot Seeds 8.5 - 3

20g - 14.000 Seeds Danvers...

Price €18.50 SKU: VE 97 20g
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="font-size: 14pt;"><strong>Danvers Carrot Seeds</strong></span></h2> <h2 class="rte align_justify"><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 14.000 seeds.</strong></span></h2> <p>Reliable, stocky variety with broad shoulders and deep orange color. Bright orange conical roots with rugged tops, strong enough to withstand a good yank. Displayed superior disease resistance in our trials; thrives in heavy soils. A great variety for canning, freezing, storing, and superb carrot juice. Resists splitting. Processing and storage • 6-7” Danvers-type. (Daucus carota)</p> <p> </p> <p>Days to maturity: 70 days</p> <p> </p> <p><strong>Organic Carrots - Growing and Seed Saving Info</strong></p> <p>Types of Carrots</p> <p>Carrots are often classified by their root shape:</p> <p> </p> <p>    <strong>Nantes</strong> – Blunt tips; straight, cylindrical roots 5 to 7 inches long; sweeter than most other types; good raw eating.  Prefers loose soil.</p> <p>    <strong>Chantenay</strong> – Shorter than other types, stocky, taper to a rounded tip; rich, sweet flavor and good storage potential. Coarser texture than others.</p> <p>    <strong>Imperator</strong> – Long, tapered roots with stocky shoulders and strong tops; slightly fibrous texture. Stores well. Most common type found in groceries. Prefers deep, sandy soil.</p> <p>    <strong>Danvers</strong> – Shorter than Imperator varieties, thick-rooted cylindrical shape, widely used in processing, good for juicing. Stores well. Performs well in heavy, clayey soil.</p> <p> </p> <p><strong>Soil Requirements</strong></p> <p>Do best in fertile sandy loam, but will perform well under most conditions if appropriate varieties are chosen. For compact soils choose tapered carrots that can wedge their way into soils like Chantenays or Danvers types. Optimal soil temperature for germination is 55-75°F.</p> <p> </p> <p><strong>Bed Preparation</strong></p> <p>Best quality arises from raised beds, free of stones and debris. Imperator types should only be grown on raised beds that have 10-12” tilled zones.</p> <p> </p> <p><strong>Position</strong></p> <p>Full sun</p> <p> </p> <p><strong>Nutrient Requirements</strong></p> <p>Fertilize with the ratio of 1-2-2 (N-P-K) at the time of seeding and again when tops are 4-8". Potassium promotes solid, sweet carrots.</p> <p> </p> <p><strong>Seeding Depth</strong></p> <p>1/4-1/2”</p> <p> </p> <p><strong>Seeding Rate</strong></p> <p>For early small bunching: ~45 seeds/ft; For full size ~30 seeds/ft; For soup size or storage ~15 seeds/ft</p> <p> </p> <p><strong>Plant Spacing</strong></p> <p>Thin to 1-2" depending on desired size</p> <p> </p> <p><strong>Row Spacing</strong></p> <p>18-24"</p> <p> </p> <p><strong>When to Sow</strong></p> <p>Direct seed as soon as soil can be worked in the spring through mid-summer</p> <p> </p> <p><strong>Other Info</strong></p> <p>Weeding  shortly after germination allows slow-growing carrots to get a head start against fast-growing weeds.</p> <p><strong>Frost Tolerant</strong></p> <p>Yes</p> <p><strong>Drought Tolerant</strong></p> <p>No</p> <p><strong>Heat Tolerant</strong></p> <p>Prolonged hot weather in later stages of development may stunt growth, and can cause strong flavor and coarseness in the roots.</p> <p>Seed Specs</p> <p>11,000-37,500 seeds/oz (24,250 avg), 175-600M seeds/lb (288M avg) M=1,000</p> <p> </p> <p><strong>Seeding Rate</strong></p> <p>    Early bunching carrot plant approximately 45 seeds/ft,</p> <p>    Full sized carrots plant approximately 30 seeds/ft, and for</p> <p>    Storage varieties plant 15 seeds/ft.</p> <p>    Early small bunching – 45M seeds/1000’(~ 1.9 oz), 1.4MM seeds/acre,(~ 5 lb), using ~45 seeds/ft, 18” row spacing;</p> <p>    Full size – 30M seeds/1000’,(~ 1.3 oz), 1MM seeds/acre,(~ 3.3 lb), using ~30 seeds/ft, 18” row spacing;</p> <p>    Storage – 15M seeds/1000’, (0.65 oz), 500M seeds/acre,(~ 1.7 lb), using ~15 seeds/ft, 18” row spacing. M=1,000, MM=1,000,000.</p> <p> </p> <p><strong>Seed Coating / Pelleting Info</strong></p> <p>Some of the hybrid carrot varieties we carry receive an organic film coating applied to the seed, which make the seed easier to see during planting.</p> <p> </p> <p><strong>Harvest</strong></p> <p>Harvest when carrots have appropriate coloring and flavor has developed. Carrots hold well in the field for up to 3 weeks in the summer and longer in cool conditions. Some varieties, like Napoli, may be over wintered outdoors or in the high tunnel for an early spring harvest. For storage carrots dig roots after frost but before ground freezes.</p> <p> </p> <p><strong>Storage</strong></p> <p>Store topped carrots in near freezing temperatures with high humidity. Unwashed carrots store just as well as washed but may stain during storage.</p> <p> </p> <p><strong>Pest Info</strong></p> <p>Carrot Weevil and carrot rust fly are common pests.  Floating row cover can be an effective control for the Carrot Weevil and Carrot Rust Fly. Other tips include delay sowing seeds until June to avoid the first wave of flies, as well as sowing carrots seeds thinly, as the carrot rust flies are attracted to the smell of bruised carrot foliage. </p> <p> </p> <p><strong>Disease Info</strong></p> <p>Fungal leaf blights caused by either Alternaria dauci or Cercospora carotae can cause severe defoliation and greatly reduce yields.  White mold (Sclerotinia sclerotiorum) manifests as a cottony white mycelium around roots and lower plant parts, usually late in the season. See Cornell University’s Vegetable MD Online for more information.</p> <p> </p> <p><strong>Other Known Issues</strong></p> <p>    Misshapen Roots – In general, carrots do not grow well in heavy soils. Long-rooted varieties such as the Imperator types may end up twisted, stunted or forked in such soils when they hit clumps or rocks.  If you have heavy soil, add humus to loosen up the soil or grow shorter varieties, such as Danvers types.</p> <p>    Greenish Shoulders – When exposed to sunlight, the tops of carrots will often turn green. To prevent this from happening, hill up dirt around the tops of the carrots.</p> </div>
VE 97 (20g)
20g - 14.000 Seeds Danvers Carrot Seeds 8.5 - 3
400 Watermelon Seeds "Crimson Sweet" 8.45 - 2

400 Seeds Watermelon...

Price €9.95 SKU: V 190 (10g)
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><span style="font-size: 14pt;"><strong>Watermelon Crimson Sweet Guaranteed Fresh Best High Quality Seeds</strong></span></h2> <h2><span style="font-size: 14pt;"><strong style="color: #ff0000;">Price for Package of 400 seeds.</strong></span></h2> <div>A very productive variety producing large round melons averaging 20-25 lbs which are oval,  light green with dark green stripes. The fruit has very sweet flesh that is brilliant red and practically seedless. Good disease resistance. Ready for harvest about 85 days after seeding in warm conditions.  Can be grown outside in a warm, sheltered and sunny location, but for the most reliable crops under glass is best.</div> <div> <div> </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><strong>Sowing Instructions</strong></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Propagation:</strong></p> </td> <td valign="top"> <p>Seeds</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Pretreat:</strong></p> </td> <td valign="top"> <p>0</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Stratification:</strong></p> </td> <td valign="top"> <p>0</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Sowing Time:</strong></p> </td> <td valign="top"> <p>all year round</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Sowing Depth:</strong></p> </td> <td valign="top"> <p>0,5-1 cm</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Sowing Mix:</strong></p> </td> <td valign="top"> <p>Coir or sowing mix + sand or perlite</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Germination temperature:</strong></p> </td> <td valign="top"> <p>min. 20 ° C</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Location:</strong></p> </td> <td valign="top"> <p>bright + keep constantly moist not wet</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Germination Time:</strong></p> </td> <td valign="top"> <p>1-6 weeks</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong>Watering:</strong></p> </td> <td valign="top"> <p>Water regularly during the growing season</p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><strong> </strong></p> </td> <td valign="top"> <p><br /><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></p> <div><em> </em></div> </td> </tr> </tbody> </table> </div> </div>
V 190 (10g)
400 Watermelon Seeds "Crimson Sweet" 8.45 - 2
Radish Watermelon (Raphanus...

Radish Watermelon (Raphanus...

Price €1.95 SKU: VE 29 RW
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Radish Watermelon (Raphanus sativus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.</p> <p> </p> <p>Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.</p> <p> </p> <p>The flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with some sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball. Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.</p> <p> </p> <p>Watermelon radishes are most commonly available during spring and late fall, since they are a cool season crop preferring soil temperatures below 68 degrees Fahrenheit. Overly warm soil temperatures affect the radish’s flavor, turning a mild pepper flavor into a bitter sting.</p> <p> </p> <p>Here’s an easy recipe to give these beautiful vegetables a try:</p> <p> </p> <p>Sweet Pickled Onion and Watermelon Radish Salad</p> <p>Makes 4 cups</p> <p> </p> <p>1 large Watermelon radish, sliced into thin rounds</p> <p>1 small white onion, sliced into thin rounds</p> <p>1/3 cup orange juice</p> <p>2 Tbsp extra virgin olive oil</p> <p>1/2 tsp sea salt</p> <p>1/2 tsp pepper</p> <p>2 Tbsp apple cider vinegar</p> <p>splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)</p> <p> </p> <p>Pickled Watermelon radish salad</p> <p>Directions:</p> <ol> <li>Place radish and onion slices in a large mixing bowl.</li> <li>Add the remaining ingredients and toss well.</li> <li>Refrigerate overnight to chill and meld flavors before serving.</li> </ol>
VE 29 RW (20)
Radish Watermelon (Raphanus sativus)
Mexico Barrel Cactus - Ferocactus Schwarzii Seeds 2.049999 - 6

Mexico Barrel Cactus -...

Price €2.55 SKU: CT 20
,
5/ 5
<h2><span style="font-size: 14pt;"><strong>Mexico Barrel Cactus - Ferocactus Schwarzii Seeds</strong></span></h2> <h2><span style="font-size: 14pt; color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Ferocactus Schwarzii  is a slow growing barrel cactus, when young it has golden spines, but looses most of its spines when older. Growing up to 80 cm or more in height, with a diameter of approximately 50 cm. Bright yellow flowers are produced in summer, to around 10 cm across.</p> <p> </p> <p>Minimum recommended winter temperature around 10°C</p>
CT 20 (10 S)
Mexico Barrel Cactus - Ferocactus Schwarzii Seeds 2.049999 - 6
Schizobasis Intricata Seeds - Caudex Forming Succulent 4.85 - 8

Schizobasis Intricata Seeds...

Price €4.85 SKU: CT 4
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5/ 5
<h2><span style="font-size:14pt;"><strong>Schizobasis Intricata Seeds - Caudex Forming Succulent</strong></span></h2> <h2><span style="font-size:14pt;color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Schizobasis Intricata is a native to the southern and eastern regions of Africa. Similar in growth pattern to Bowiea Volubilis.</p> <p>This plant forms an above ground bulb to around 6cm in diameter and has thin branching stem to a height if around 50cm</p> <p>Usually a summer grower, with a dormant winter period, the stem will not die back if watering is continued year round.</p> <p><b>Altitude range:</b> 250 - 3540 metres above sea level.</p> <h3><span class="tlid-translation translation" lang="en" xml:lang="en"><strong>Sowing instructions Schizobasis intricata - syn: Drimia intricata:</strong></span></h3> <p><span class="tlid-translation translation" lang="en" xml:lang="en"><br />There is no pretreatment of the seeds required.<br /><br />The sowing takes place in plastic pots. The substrate used is either commercial cat litter on a mineral basis (no lumping litter), perlite or pumice (germ-free). Distribute the seeds evenly on the substrate. Cover larger seeds sparingly with substrate, fine seeds may remain on the surface.<br /><br />Then put the plastic pot in a ziplock bag - with a pot size of 6 cm we recommend a ziplock bag of size 120 x 170 mm. Put enough tap water in the ziplock bag with a few drops of universal fertilizer so that a few millimeters of water remain after the substrate has been absorbed. Then close the ziplock bag airtight - done!<br /><br />Further watering is not required as moisture does not evaporate through the squeeze bag.<br /><br />Location: partially shady on the windowsill or in a miniature greenhouse, during the day the temperatures should be around 23 - 28 C, at night a little lower at 20 - 22 C. The microclimate created creates ideal germination conditions.</span></p>
CT 4 (5 S)
Schizobasis Intricata Seeds - Caudex Forming Succulent 4.85 - 8

This plant is resistant to winter and frost.

Variety from Japan
Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos) 4.15 - 1

Yuzu Seeds Japanese citrus...

Price €4.15 SKU: V 118 Y
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5/ 5
<h2><strong>Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 2 or 4 seeds.</strong></span></h2> <p>The fruit looks somewhat like a small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. It is hardy to <strong>-20C.</strong></p> <p>Yuzu limes are small to medium in size, averaging 5-10 centimeters in diameter, and are round, oblate, to slightly lopsided in shape. The peel is thick, pebbly, rough, pocked with many prominent oil glands and pores, and matures from dark green to golden yellow. Underneath the peel, the yellow flesh is minimal, divided into 9-10 segments by white membranes, contains some juice, and is filled with many large, inedible cream-colored seeds. Yuzu limes are highly aromatic, and the rind is rich in essential oils that are released when the fruit’s surface is scratched or cut. The juice and zest also have a unique, acidic blend of sour, tart, and spicy flavors with notes of lime, grapefruit, mandarin. <br /><br /></p> <h2>Seasons/Availability</h2> <p><br />Yuzu limes are available in the winter through the early spring. <br /><br /></p> <h2>Current Facts</h2> <p><br />Yuzu limes, botanically classified as Citrus junos, are slow-growing citrus that are found on an evergreen tree or shrub that can reach over five meters in height and belongs to the Rutaceae family. Believed to be a hybrid between the satsuma mandarin and the ichang papeda, Yuzu limes are not botanically a lime but have earned the title since they are often prepared and used similarly. Yuzu limes are mainly cultivated in China, Japan, and Korea and are favored for their tart and spicy juice and zest. They are also valued for their strong fragrance and in Japan, it is one of the most popular scents to be used for cosmetics, candles, cleaning supplies, and bath products. While popular in Asia, Yuzu limes are still relatively unknown in the Western world, but they have been gaining awareness through famous chefs praising and using its unique flavor. <br /><br /></p> <h2>Nutritional Value</h2> <p><br />Yuzu limes are an excellent source of potassium and vitamin C. They also contain flavonoids, vitamin P which can help absorb other nutrients and increase circulation, and nomilin, which can help aid the body in relaxation. <br /><br /></p> <h2>Applications</h2> <p><br />Yuzu limes are best suited for both raw and cooked applications and are used for their juice and zest. When juiced, Yuzu limes can be mixed into sauces, vinegar, dressings, and marinades, or they can be shaken into cocktails, flavored water, and tea. Yuzu lime peels can also be used to flavor salted butter for seafood dishes, zested over salad or sashimi, used to flavor ponzu sauce, or ground into powdered form and sprinkled over dishes as a concentrated flavor. In addition to savory dishes, Yuzu lime juice and zest can be baked into tarts or pies, mixed into sorbets, or used in custard. Yuzu limes pair well with coriander, mint, eggs, sashimi, scallops, grilled fish, snow crab, poultry, steak, pork, pepper, black sesame seeds, cumin, lime, raspberry, pomegranate, and cherries. The fruits will keep two weeks when stored in the refrigerator. <br /><br /></p> <h2>Ethnic/Cultural Info</h2> <p><br />In Japan, the Yuzu lime is one of the most popular fragrances and is most well-known for its use in the winter solstice bath. Each year during the winter solstice, public bathhouses will slice the fruit in half and float them in hot water, creating an aromatic experience. This bathing practice dates back to the 18th century and soaking in Yuzu water is believed to help prevent sicknesses such as flu and colds, and the essential oils and vitamin C are believed to help soften the skin and relieve pain. In addition to bathing, the Yuzu fragrance is also utilized in Yuzu tama or Yuzu egg production. On the island of Shikoku, Japan, farmers feed their hens a mixture of Yuzu peel, sesame seeds, corn, and kale to naturally create an egg that has the flavor and scent of the Yuzu lime. These eggs are sold at a premium price and are traditionally used for tamago kake gohan, which is cooked rice with a raw egg mixed in. <br /><br /></p> <h2>Geography/History</h2> <p><br />The origins of Yuzu limes are somewhat disputed among scientists, but the majority of scientists conclude that the fruit’s origins are within the upper regions of the Yangtze River in China and have been growing since ancient times. Yuzu limes were then introduced to Japan in 710 CE where they became increasingly popular for their light scent. In 1914, Frank Meyer, the man who discovered the Meyer lemon, visited China and brought seeds from the Yuzu fruit back to the United States. Included in his description of the fruit, he noted that he sourced the seeds from the Hubei Provence along the upper slopes of the Yangtze River at an astonishing elevation of 4,000 feet. The temperatures dip below freezing in that area, and there are no other citrus varieties that grow near the region. Today Yuzu limes are predominately available at local markets in Asia, but there are also a few farms in the United States that commercially cultivate the fruit and sell at farmers markets and specialty grocers</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
V 118 Y (2 S)
Yuzu Seeds Japanese citrus fruit -20°C (Citrus junos) 4.15 - 1
Peruvian Giant Red Sacsa Kuski Corn Seeds 3.499999 - 11

Peruvian Giant Red Sacsa...

Price €2.25 SKU: P 280
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Peruvian Giant Red Sacsa Kuski Corn Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Large-kernel variety of field corn from the Andes, kernel is white-red color. Excellent for cooking and baking, very sweet and large grain so it is best used for cooking.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">One of the most widely-consumed foodstuffs in Peruvian cuisine. This corn has been planted in Peru since at least 1200 BC. The ancient Peruvian farmers achieved a degree of sophistication in the selection and creation of new varieties which adapted to varying terrains and climates.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Sixteenth-century Spanish chronicler Bernabé Cobo wrote how in ancient Peru one could find corn (known locally as choclo) in every color under the sun: white, yellow, purple, black, red and mixed. Today, farmers along the Peruvian coast, highlands and jungle grow more than 55 varieties of corn, more than anywhere else on Earth.</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Native historian Inca Garcilaso de la Vega, in his Royal Commentaries of the Incas, wrote in detail on eating habits in colonial times. In those days, corn was a key part of nutritional needs, and the locals called it Sara, eating it roasted or boiled in water. On major occasions, they milled the kernels to bake a type of bread called tanta or huminta. For solemn events such as the Festival of the Sun (Inti Raymi), they would bake breadrolls called zancu. The Peruvian corn was also roasted and called the same today as it was then: cancha (the predecessor of popcorn).</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Today, Peru features regional varieties on ways to prepare delicious dishes based on corn. In northern Peru, the locals are particularly fond of pepián, a stew based on grated corn kernels mixed with onion, garlic and the chilli pepper and which takes on a particularly heightened flavor when cooked with turkey. Arequipa inhabitants prepare a dish called soltero (beans, corn, onion and dressing made from fresh cheese). In the jungle, one of the most typical dishes, inchi cache, is made from chicken cooked in a stew made of roasted corn and peanuts. Desserts include the sanguito (made from yellow cornflour, cooking fat, raisins and a sugarcane molasses called chancaca).</span></p> <p><span style="color: #000000; font-family: georgia, palatino, serif; font-size: 14pt;">Peruvian Corn is also used to make cornmash pastries called tamales and humitas, which can come in a wide range of colors and flavors (green, brown and yellow; sweet and savory); peruvian corn is also the main ingredient of the chicha morada (drink made from purple corn) or chicha de jora (fermented corn beer) and the sweet purple corn jelly called mazamorra, for special occasions.</span></p>
P 280 5-S NS
Peruvian Giant Red Sacsa Kuski Corn Seeds 3.499999 - 11

Variety from Peru
Peruvian Yellow Chulpe Corn - Maiz Seeds 2.25 - 2

Peruvian Yellow Chulpe Corn...

Price €2.25 SKU: VE 235
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Peruvian Yellow Chulpe Corn - Maiz Seeds</strong></h2> <h2><span style="color: #fd0202;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span>Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted (cancha).</span></p> <p><span>This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths.</span></p> <p><span>Chullpi maize is a native variety of Peru and the provinces of Jujuy and Salta, in North-western Argentina. Its spikes are oval to conical in shape, with numerous rows of 18 to 24 kernels each. The grains are long, narrow, containing starch in the heel and dextrin or sugar at the apex and becoming wrinkled when mature.Chullpi maize is still produced in its native area by farmers of pre-Hispanic origin, who traditionally use it as a food reserve for the winter. Its roasted grains are eaten as they are or together with goat cheese, another product of the region. In addition, it can also be transformed into a typical breakfast drink. Finally, its green ears, called ‘choclos’, can be occasionally consumed boiled in water or roasted, their taste being sweeter than the mature ones as they feature a higher sugar content. The survival of the Chullpi variety is now severely endangered, as on the one hand it requires particular weather conditions for its growth and on the other it suffers from the competition of other commercial sweet corn varieties, which are both sold frozen in the cobs and shelled in cans. This caused its cultivation to plunge, and it is today rare to see it exchanged with other products.</span></p>
VE 235 (2.5g)
Peruvian Yellow Chulpe Corn - Maiz Seeds 2.25 - 2

Variety from Peru
Peruvian Black and White Chulpe Corn Seeds 2.45 - 1

Peruvian Black and White...

Price €2.45 SKU: VE 70 BW (4g)
,
5/ 5
<h2><strong>Peruvian Black and White Chulpe Corn Seeds</strong></h2> <h2><span style="color: #fd0202;" class=""><strong>Price for Package of 10 (4g) seeds.</strong></span></h2> <p><span>Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted (cancha).</span></p> <p><span>This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths.</span></p> <p><span>Chullpi maize is a native variety of Peru and the provinces of Jujuy and Salta, in North-western Argentina. Its spikes are oval to conical in shape, with numerous rows of 18 to 24 kernels each. The grains are long, narrow, containing starch in the heel and dextrin or sugar at the apex and becoming wrinkled when mature.Chullpi maize is still produced in its native area by farmers of pre-Hispanic origin, who traditionally use it as a food reserve for the winter. Its roasted grains are eaten as they are or together with goat cheese, another product of the region. In addition, it can also be transformed into a typical breakfast drink. Finally, its green ears, called ‘choclos’, can be occasionally consumed boiled in water or roasted, their taste being sweeter than the mature ones as they feature a higher sugar content. The survival of the Chullpi variety is now severely endangered, as on the one hand it requires particular weather conditions for its growth and on the other it suffers from the competition of other commercial sweet corn varieties, which are both sold frozen in the cobs and shelled in cans. This caused its cultivation to plunge, and it is today rare to see it exchanged with other products.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 70 BW (4g)
Peruvian Black and White Chulpe Corn Seeds 2.45 - 1