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West Virginia Pea Hot Pepper Seeds 1.55 - 1

<h2 class="">White Bitter Melon Seeds, Bitter Gourd, Balsam Pear (Momordica Charantia)</h2> <h2>Price per pack of 5, 10, 50, 100 seeds.</h2> If the Balsam Pear did not exist a pharmaceutical company would invent it.  In fact, there have been some ten studies published this past year about it, the latest as of this writing in February 2008 in the Journal of Food Biochemistry about its potential in diabetes treatment. A very common, bitter vegetable in Asian cuisine,  the Balsam Pear, Momordica charantia,  is a natural drug store for diabetics and others. It’s not a pear at all but a fruiting gourd and vine that smells like an old, well-used gym shoe. Don’t say you weren’t warned. The warty gourd is edible when green (and cooked) but turns toxic when orange ripe. It then splits characteristically into three parts, revealing red arils (fleshy seed covers).  The ripe seeds inside the arils and orange flesh of the gourd are toxic and can make one violently lose fluids from both ends, and induce abortions. The red arils around the seeds, however, are edible. And notice this: The arils are 96% lycopene, which gives them their color. Just remember to spit out the seed from each aril. M. charantia is found Connecticut south to Florida, west to Texas, also Puerto Rico and the Hawaiian Islands. Incidentally, the bitter melon has twice the potassium of bananas and is also rich in vitamins A and C. The Latin genus name, Momordica, (mo-MOR-dee-ka)  means “to bite,” and refers to the jagged edges of the leaves, which appear as if they have been bitten. Charantia (char-AN-tee-ah) the species’ name, comes from Greek meaning beautiful flower.  It’s native to tropical regions of the world though no one knows where it came from originally. Gray’s four-inch-thick Manual of Botany, started in 1850 and revised in 1950, makes no mention of M. charantia in the United States but it is currently a serious crop weed in Florida and to 21 other crops around the world, bananas to soybeans. It’s a latecomer to Florida or Gray was in the dark about it. In the Amazon, and as far away as India, it is used very much by local populations for food and medicine.  Apparently a  dynamic chemical factory, the M. charantia is being tested for treatment against cancer — leukemia in particular —  AIDS, as an analgesic, and to moderate insulin resistance. It is often called vegetable insulin. It does not increase insulin secretion but “speeds up carbohydrate use of the cells by affecting membrane lipids.” Seems like the smelly gym shoe hanging on the fence has a great future. But, it is not for everyone: Don’t eat the vegetable if you’re hypoglycemic or pregnant. In diabetics, it can lower blood sugar too effectively. It also reduces fertility in men and women.  And, it contains vicine. That can cause favism in people who have a variant glucose-6-phosphate dehydrogenase. (I presume if you don’t know what that is you don’t have it. Favism is a severe reaction to fava beans and or their pollen. Occurs most often in Mediterranean men.) Cultivated versions of the M. charantia, also called Bitter Gourd or Wild Balsam Apple, are found in most Asian markets, and they, too, smell like an old gym shoe. The odor, thankfully, almost all goes away when cooked, and the bitterness moderates, but does not go away. If you are not yet brave enough to pick your own, you can buy some or grow it yourself. There are many varieties and numerous recipes are on the Internet. The M. charantia is indeed bitter. Some cut up the vegetable and soak it in water, or salted water and or blanch it to reduce the bitterness. While I have never seen an Oriental family picking M. charantia off local fences here in Florida, I have seen many Hispanic families doing so.  Dr. Julia Morton, a plant professor in south Florida,  says besides the green fruit, the young leaves when cooked and drained are also edible and nutritious, with iron, phosphorous, calcium, and vitamin C. I have never managed to get past the locker room bouquet to toss ‘em in a pot, and the fruit is just too bitter for me to enjoy. The ripe fruit pulp has been used as a soap substitute, which should give you some idea of the flavor. In India and Africa, the cooked leaves are canned like spinach. The fragrant flowers can be used as a seasoning when cooking. Incidentally, if you have a glut of green Bitter Gourds, you can slice them, partially boil them with salted water, then dry them, sun, or otherwise. They will last for several months. You can then fry them and use as you like. Also, drinking the fresh bitter juice is recommended by some naturopaths. That ain’t going to be easy, it’s really bitter…. much easier to tell someone to do it than do it yourself. REMEMBER: No part of the Momordica charantia is ever to be eaten raw, except for the red arils (and remember to spit the seeds out.)  No part, other than the arils, is ever to be eaten when ripe, which is when it is turning from green to yellow to orange. Do not eat the yellow or orange fruit raw or cooked. It is toxic. Also, the green fruit is suspected in the poisoning of dogs and pigs. Relatives: Momordica balsamina, which has longer spines on the fruit and can ripen to red, grows only in St. Lucie County in Florida and only a smattering of places in the southern U.S.  M. balsamina fruit can be pickled or after soaking used as a cooked vegetable. Young shoots and tendrils are boiled as a green. The seeds are eaten.  Momordica cochinchinensis produces a huge round fruit that is red when ripe. Young fruit boiled, not as bitter as M. charantia. Momordica dioica, small and roundish,  is more esteemed than the rest. It is not bitter but sweet. Fruits, shoots, leaves, and roots are boiled for food. There are also at least seven commercial cultivars of the Momordica gourds IDENTIFICATION: Momordica charantia: A slender, climbing annual vine to 18 feet with long-stalked leaves and yellow flowers where the leaf meets the stem. Young fruit emerald green turning to orange when ripe. At maturity, the fruit splits into three irregular parts that curl backward showing many reddish-brown or white seeds encased in scarlet arils. TIME OF YEAR: Fruit, summer, and fall in warm climates, fall in northern climes. ENVIRONMENT: Love to climb, found in hammocks, disturbed sites, turf, and ornamental landscapes, and citrus groves. It seems to be the most common vine on chain link fences in Florida. METHOD OF PREPARATION: None of it ripe except the arils. Boiled green fruit (including seeds) leaves and shoots, boiled twice. Or, cut open and remove seeds and fiber and parboil.  Ripe parts toxic are too bitter to eat.  (An adult can swallow hole two ripe seed and not have much distress.) Young leaves and shoots are boiled and eaten as a potherb. Flowers used as a seasoning. HERB BLURB Herbalists say the charantia has long been used to treat diabetes and a host of other ailments from arthritis to jaundice. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 7 B

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White Chili Seeds SPEAR

€1.75 SKU: C 80

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Variety from America

White Skin - White Flesh...

€1.95 SKU: P 247 WK

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<h2>White Skin - White Flesh KENNEBEC Potato Seeds</h2> <h2>Price for Package of 10 seeds.</h2> These white-skinned and white flesh tubers make excellent table potatoes. The fairly firm texture when boiled. They are highly recommended for fries and chips. Plants are compact and erect with pointed smooth leaves and; numerous big white flowers with slight reddish-purple tinge on backs. Potatoes can be grown from true seeds just as easily and reliably as tomatoes, peppers or eggplants. True potato seed is a new development offering the advantages of, lower cost than mini-tubers, completely disease-free, and always available at the right planting time for gardeners in any region. This is the new wave in potato culture. Start indoors in seedling trays. Fill each cell to 1cm (1/2") from the top with sterilized seed starting mix. Moisten with water and place one seed on the top of the soil per cell. Cover with vermiculite and water in. Note: Potato seeds require light to germinate, so do not bury. Optimal soil temperature for germination: 15-27°C (65-80°F). Seeds should germinate in 6-10 days. Starting Keep the soil evenly moist during germination, but allow free drainage so that excess water does not collect. Water before mid-day to allow foliage to dry completely by nightfall. Potato seedlings tend to stay prostrate immediately after emergence if they have 13 or more hours of daylight. As a somewhat longer stem is desired to ease transplanting, keep seedlings in about 12-hour light per day. During the last week expose seedlings to full sunlight to strengthen the stem. At optimal temperature, transplants will be ready 4 to 6 weeks after seeding. If field conditions are very different from indoor conditions, allow one week of hardening off. Water the plugs heavily the day before and day of the transplant, and transplant into moist soil. Growing Ideal pH: 5.0-6.0. Plant seedlings so that only the crown of its top, 2-5cm (1-2“) is above soil level, burying the whole plug and a good part of the stem of the seedling. Seedlings cannot be completely buried, the growing point needs to stay above ground. Space seedlings 10-25cm (4-10") apart in rows 75cm (30") apart. Wider spacing produces fewer, but larger tubers. Keep the area well-watered for several weeks after transplant. Hilling When seedlings reach 10-15cm (4-6") in height, they should be hilled, probably three weeks after transplanting. This operation takes soil from the centre of the row, and covers the seedlings up to half of their height, creating a small hill. It is best to work from the centre of the furrow towards the plants. Do not cut too deep into the soil near the plant to avoid root damage. Just before hilling, fertilizer can be applied near the base of the seedlings, and this will be covered when hilling. A second hilling and side dressing of balanced organic fertilizer should follow 3-4 weeks after the first, again depositing soil up to half the height of the plants. Again, increase the depth of the furrow in its centre and bring this soil on top of the small hill created in the first hilling operation. Harvest In the garden, potatoes can be harvested without destroying the plant if only a few potatoes are needed. Carefully scrape soil near the base of the stem until the skin of a potato is found, and pull it from the stolon. Consume it that day for a tasty and nutritious meal. If potatoes need to be stored for some time, remove the foliage 3 weeks before harvest. This "sets" (hardens) the skin, and it will store better as the thicker skin will reduce water loss from the tubers. Keep them dark up to 2 to 3 months at high humidity before eating. Seed Info In optimal conditions, at least 75% of the seeds will germinate. Usual seed life: 3 years. Per 100′ row: 200 seeds, per acre: 8.8M seeds. Diseases & Pests Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years. Companion Planting A worthy companion for beets, Brassicas, cucumbers, and onions. Avoid planting near peppers, pole beans, strawberries, and tomatoes.

P 247 WK

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White Wonder Tomato Seeds

€2.30 SKU: VT 29

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<h2>White Wonder Tomato Seeds Great Taste Heirloom</h2> <h2> Price for Package of 5 or 10 seeds.</h2> White Wonder tomatoes are creamy-white oblate shaped beefsteak tomatoes that weigh about 1 kg (2 pounds). The meaty flesh has few seeds and is also yellowish-white in color with high sugar content and low acidity, creating an exceptionally sweet melon-like flavor. The bushy indeterminate plants grow to an average of 1,5 meters (5 feet) tall, and they have good foliage cover to protect the fruit. As an indeterminate variety, the White Wonder tomato plant will continue to grow and produce good yields of the large tomatoes throughout the season right up until frost. White Wonder is a beefsteak-type tomato, characterized by large, heavy fruit and thick, meaty texture. Tomatoes are members of the Solanaceae or nightshade family and they are botanically known as either Lycopersicon esculentum or Solanum Lycopersicum, as new DNA evidence has led some horticulturists to re-adopt the original classification. Like all heirlooms, White Wonder is an open-pollinated cultivar, meaning that saved seed being passed down through family generations grows true to the original parent type. White Wonder tomatoes have a high sugar level and are deliciously sweet, making them great for fresh eating. They add a beautiful contrast to veggie trays alongside other colored tomato varieties. As a beefsteak-type tomato, they are great for slicing onto sandwiches, burgers, and salads, and they are also a good variety for canning. Try using them to make white tomato soup or white tomato sauce. Tomatoes pair well with savory herbs and soft cheeses, and they can also be combined with sweet herbs, like mint. Store White Wonder tomatoes at room temperature until fully ripe, after which refrigeration can slow the process of decay. White Wonder tomatoes were brought into the spotlight when they became one of the varieties chosen for Alice Waters’ famous Chez Panisse restaurant in Berkeley, California. Chez Panisse opened its doors in 1971 and is known for sourcing ingredients that are organically and locally grown and ecologically harvested to protect the land for future generations. Geography/History The White Wonder tomato is an old American heirloom believed to date back as far as pre-1860. Some even suspect that Thomas Jefferson planted this variety at his home in Monticello. Like all tomatoes, White Wonder tomatoes cannot stand any frost, and they are sensitive to low night temperatures. They are said to do best in USDA hardiness zones 3-9. HEIRLOOM TOMATO: Heirloom Tomatoes are just what their name implies. They have been handed down, through generations of farmers and gardeners, from family member to family member. Many of these tomato varieties are known to have thrived since the 1800’s. Unlike hybrids, they are not selectively bred for taste or appearance. They are open-pollinated, growing ‘true to type’ plants, like their predecessors, from seed. Heirloom Tomato Plants will add untraditional color and pleasing variety to your garden harvest.

VT 29 (10 S)

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Bosnia and Herzegovina variety

Wild Fig Seeds (from...

€1.85 SKU: V 19 WF

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Wild Garlic, Bear's Garlic...

€2.35 SKU: MHS 15

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<h2 class="">Wild Garlic, Bear's Garlic Seeds (Allium ursinum)</h2> <h2>Price for Package of 10 or 50 (0.288g) seeds.</h2> Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic – is a wild relative of chives native to Europe and Asia. The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them, they are also a favourite of wild boar. In Europe, where ramsons are popularly harvested from the wild, similarity to poisonous plants such as lily of the valley or Colchicum autumnale regularly leads to cases of poisoning. Allium ursinum is a bulbous, perennial herbaceous monocot, that reproduces primarily by seed. The narrow bulbs are formed from a single leaf base and produce bright green entire, elliptical leaves up to 25 cm long x 7 cm wide with a petiole up to 20 cm long. The inflorescence is an umbel of six to 20 white flowers only, lacking the bulbils produced by some other Allium species such as Allium vineale (crow garlic) and Allium oleraceum (field garlic). :394 :902 The flowers are star-like with six white tepals, about 16–20 mm in diameter, with stamens shorter than the perianth. It flowers in the British Isles from April to June, :394 starting before deciduous trees leaf in the spring. The flower stem is triangular in cross-section and the leaves are broadly lanceolate similar to those of the lily of the valley (Convallaria majalis). Distribution It is native to temperate regions of Europe, from Britain east to the Caucasus. It is common in much of the lowland British Isles with the exception of the far north of Scotland, Orkney, Shetland, and the Channel Islands. Habitat A. ursinum is widespread across most of Europe. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. In the British Isles, colonies are frequently associated with bluebells (Hyacinthoides non-scripta), especially in ancient woodland. It is considered to be an ancient woodland indicator species Edibility The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible. It is used for preparing herbed cheese, a Van speciality in Turkey. The leaves are also used as fodder. Cows that have fed on ramsons give milk that tastes slightly of garlic, and butter made from this milk used to be very popular in 19th-century Switzerland. The first evidence of the human use of A. ursinum comes from the Mesolithic settlement of Barkær (Denmark), where an impression of a leaf has been found. In the Swiss Neolithic settlement of Thayngen-Weier (Cortaillod culture), a high concentration of pollen from A. ursinum was found in the settlement layer, interpreted by some as evidence for the use of A. ursinum as fodder. Similarity to poisonous plants The leaves of A. ursinum are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous. Grinding the leaves between the fingers and checking for a garlic-like smell can be helpful, but if the smell remains on the hands, one can easily mistake a subsequent poisonous plant for bear garlic. When the leaves of A. ursinum and Arum maculatum first sprout, they look similar but unfolded Arum maculatum leaves have irregular edges and many deep veins, while ramsons leaves are convex with a single main vein. The leaves of lily of the valley are paired, dull green and come from a single reddish-purple stem, while the leaves of A. ursinum emerge individually and are bright green. <h3>Sowing:</h3> Sow in late winter/late spring and late summer/autumn. The seeds need moist loamy soil with a damp shady environment. Sow either in situ or in a cold frame. It takes 200 seeds per square meter. <h3>Sowing Indoors:</h3> Wild Garlic sets seed profusely and germinates well. Plants should be large enough for planting out by the third year. <h3>Sowing Direct:</h3> Scatter the seed on bare soil under trees. Lightly roll the soil but do not rake over. Seeds can be sown at a rate of up to 200 seeds per square meter.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 15 (10 S)

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Winged Bean Seeds...

€2.20 SKU: VE 186

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VE 186 (5 S)

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Winter squash Seeds...

€2.35 SKU: VG 10

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Winter squash Seeds TROMBETTA DI ALBENGA</h2> <h2>Price for Package of 3 seeds.</h2> Trombetta di Albenga is an Italian heirloom climbing winter squash. It’s a highly valuable variety, with a delicate flavor. The plant is a strong climber, with broad leaves, its fruits are thin, slightly crooked, trumpet-shaped, the skin is pale green when unripe and yellow when ripe. Fruits can grow up to 1 m long, weighing as much as 5kg, but they are usually harvested when 20-30 cm long and used as courgettes. If harvested when 10-15 cm long they are very tender and can be eaten raw. The flesh of the ripe fruits is cooked to prepare puree, soups, ravioli stuffing or cakes. Seeds can be eaten lightly toasted and salted. Produces long, slender, white to pale yellow, 15-inch fruit with a bulb at the bottom. Picked while young and tender, they are delicious and sweet as summer squash. If allowed to mature, this is also great as winter squash. As winter squash, it is used for stuffing in gnocchi and ravioli, & for baking and pies! The mature fruit grows very long. Because of their unique shape and delicious flavor, they are in very high demand at specialty markets but can be a pain to store, for the same reason. Trombetta di Albenga grows as an Annual and is a Vegetable. Being an Annual, it tends to grow best over the course of a single year. Trombetta di Albenga is known for its Vine habit and growing to a height of approximately 2.00 meters (6.50 feet). Expect to bloom to occur in early summer. Italy is believed to be where Trombetta di Albenga originates from. This plant tends to need a moderate amount of maintenance, so ensuring that you are aware of the soil, sun, ph and water requirements for Trombetta di Albenga Winter squash is quite important to ensure you have a happy and healthy plant. </body> </html>

VG 10 (3 S)

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