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Giant Onion Seeds Robinsons...

€3.00 SKU: MHS 147

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Rhubarb Seeds Victoria...

€1.85 SKU: MHS 167

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5/ 5

<h2>Rhubarb Seeds “Victoria” (Rheum rhabarbarum)</h2> <h2> Price for Package of 7 seeds.</h2> Hardy, Adaptable, Easy to Grow, Fast Growth, Edible Stalks, Long-Lived, Cold and Wind Tolerant. Classified as a vegetable, Rhubarb makes the sweetest pies! Rhubarb is a perennial plant with edible stalks that have a strong, tart flavor. Native to Asia, which was used medicinally by the ancient Mongolians and Chinese, Rhubarb's use as a food is fairly recent. It began to be eaten in seventeenth-century England after the introduction of sugar. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes. Although Rhubarb loves consistent moisture and well-drained fertile soil, it is extremely hardy and vigorous, requiring minimal care once established. Rhubarb is well known for its pies but it is also a beautiful plant. The huge-leafed plants can be 3 to 5 feet wide with 5 to 6 feet flower stalks. Rhubarb can live for 10 to 15 years or more when treated well. Note: Only stalks are edible. Zone: 4 to 9 Growth Rate: Fast Plant Type: Long-Lived Perennial Height: 5 to 6 feet Spread: 3 to 5 feet Bloom Color: White Sun: Full Sun. Light afternoon shade in hot climates. Water: Moderate Maintenance: Low Site Requirements/ Soil Tolerances: Moist, well-drained, fertile soil (pH 6.0-6.8) in full sun or partial shade. Culture: Rhubarb is a cool-season crop that requires temperatures below 40°F to break dormancy and to stimulate good spring growth. For growth to remain vigorous, summer temperatures should average less than 75°F. This means that the Northern U.S. and Canada are best suited for rhubarb production. Uses Pies, jams, and sauces. Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in Ziploc bags for use in the winter. Harvest/Storage It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them. You will not get full harvests until the third year. Rhubarb plants will be productive for fifteen years or longer. Harvest for 6-8 weeks from mid-spring to early summer. Harvest only the biggest stalks and don’t remove more than half in one year. Stop harvesting completely by mid-summer. As the leaves are poisonous, remove them before cooking the stalks. Every 4 to 5 years dig up and divide your plants to avoid over-crowded and stunted plants. <h2>Sowing Rheum rhabarbarum Seeds:</h2> Sow indoors 6 weeks before the last frost date, 1/4 to 1/2" deep. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Space plants 18-24" apart. Begin harvesting in the second year.

MHS 167 (7 S)

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This plant has giant fruits

Giant Prague Celeriac Seeds

€1.25 SKU: VE 16

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Prague Celeriac Seeds</h2> <h2>Price for Package of 2000 (1g), 20000 (10g) seeds.</h2> Well shaped smooth celeriac, vigorous roots, upright foliage. Round, relatively smooth skin with good inner quality. Suited to fresh market and storage. Sowing Instructions Site & Soil Celeriac has been bred from wild celery which originates from Northern Europe. They grow best in soil that has been fertilized the previous season and not the current season. Too much nitrogen in the soil from manure etc. will encourage leaf growth rather than growth of the bulbous root. The best soil is one that retains moisture but is also free-draining. Although those are the ideal conditions celeriac is very tolerant of soil conditions and will grow well on most sites. They prefer a site which is in full sun but will tolerate part-shade very well. When to Sow In cooler areas, sow indoors or in a greenhouse / cold frame. Sow two seeds to a small pot (7.5cm / 3in) in early March. <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18 - 20°C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 12°C: 32 Days 20°C: 15 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </body> </html>

VE 16 (1g)

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Variety from France

Carrot Seeds Parisian -...

€1.95 SKU: VE 17 (1g)

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Dutch Yellow Onion Seeds

€1.75 SKU: MHS 146

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Berlin Parsley Root Seeds...

€1.95 SKU: VE 24 (1,4g)

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<h2>Berlin Parsley Root Seeds (dual use)</h2> <h2>Price for Package of 1000+ (1,4g) seeds. </h2> Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip. These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter. <h2>Wikipedia:</h2> Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has naturalized elsewhere in Europe, and is widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. <h2>Etymology</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Petersilie_ies.jpg/220px-Petersilie_ies.jpg" width="220" height="193" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Freeze-dried parsley showing name in German, Spanish and Greek on the label</div> </div> </div> The word "parsley" is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Medieval Latin petrosilium, from Latin petroselinum,[1] which is the latinization of the Greek πετροσέλινον (petroselinon), "rock-celery",[2] from πέτρα (petra), "rock, stone",[3] + σέλινον (selinon), "celery".[4][5][6] Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.[7] <h2>Description</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Parsley100.jpg/220px-Parsley100.jpg" width="220" height="123" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley leaves</div> </div> </div> Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.[6][8][9] <h2>Nutritional content</h2> <table class="infobox nowrap"><caption>Parsley, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>151 kJ (36 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>6.33 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>0.85 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>3.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>0.79 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>2.97 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A equiv. <div>beta-Carotene</div> <div>lutein zeaxanthin</div> </th> <td> <div>53%</div> 421 μg <div> <div>47%</div> 5054 μg</div> <div>5561 μg</div> </td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>7%</div> 0.086 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>8%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>9%</div> 1.313 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>7%</div> 0.09 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 152 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>160%</div> 133 mg</td> </tr> <tr> <th scope="row">Vitamin E</th> <td> <div>5%</div> 0.75 mg</td> </tr> <tr> <th scope="row">Vitamin K</th> <td> <div>1562%</div> 1640 μg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>14%</div> 138 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>48%</div> 6.2 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>14%</div> 50 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>8%</div> 0.16 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>8%</div> 58 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>12%</div> 554 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 56 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>11%</div> 1.07 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.  Source: USDA Nutrient Database</td> </tr> </tbody> </table> Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin,[10] folic acid, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene. <h3>Precautions</h3> Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects. <h2>Cultivation</h2> Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.[9] Germination is slow, taking four to six weeks,[9] and it often is difficult because of furanocoumarins in its seed coat.[13] Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.[9] Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds. <h3>Cultivars</h3> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Parsley_Curled.jpg/220px-Parsley_Curled.jpg" width="220" height="216" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley plant, crispum group</div> </div> </div> In cultivation, parsley is subdivided into several cultivar groups,[14] depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties,[15] but they are cultivated selections, not of natural botanical origin.[8] <h4>Leaf parsley</h4> The two main groups of parsley used as herbs are French, or curly leaf (P. crispum crispum group; syn. P. crispum var. crispum); and, Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum). Of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,[16] and is said to have a stronger flavor[9] — although this is disputed[16] — while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing.[16][17] A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.[16] <h4>Root parsley</h4> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Wurzelpetersilie_Wurzel.jpg/220px-Wurzelpetersilie_Wurzel.jpg" width="220" height="137" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Root parsley</div> </div> </div> Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britainand the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).[16] Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different. <h2>Culinary use</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG/220px-%D8%B5%D8%AD%D9%86_%D8%AA%D8%A8%D9%88%D9%84%D8%A9.JPG" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Tabbouleh salad</div> </div> </div> Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).[18] In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés. <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG/220px-Parsley_seeds%28%E0%A6%B0%E0%A6%BE%E0%A6%A7%E0%A7%81%E0%A6%A8%E0%A6%BF%29.JPG" width="220" height="104" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Parsley seeds</div> </div> </div> Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese. In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley (salsa) and freshly chopped scallion (cebolinha) are the main ingredients in the herb seasoning called cheiro-verde (literally "green aroma"), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 24 (1,4g)

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Arabica Coffee Plant Seeds...

€2.55 SKU: MHS 29

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<h2 class="">Arabica Coffee Plant Seeds (Coffea Catura Arabica)</h2> <h2>Price for Package of 5, 10 Seeds.</h2> The world's most important beverage plant, with its handsome shiny foliage and fragrant white flowers, make fine indoor plants. In its natural habitat, these become small trees up to 20 feet high but rarely exceed 6 feet inside. It is easy to care for the plant and adapts well to full sun to part shade. To produce flowers and eventually coffee beans, the temperature must be kept above 65 degrees F (18 degrees C). Plants will survive lower temperatures but flowering will be suppressed. Plants may bloom year-round depending on the temperature but generally, they are short-day plants, blooming most profusely when sunlight lasts for 8-10 hours a day. Flowers are generally self-fertile and will produce fruit without pollination. Coffee beans appear after flowering and turn red when they are ripe. These are worth raising as houseplants even if you don't like coffee!   Coffee production has been a major source of income for Vietnam since the early 20th century. First introduced by the French in 1857, the Vietnamese coffee industry developed through the plantation system, becoming a major economic force in the country. Vietnam is the second-largest producer after Brazil, accounting for 14.3 percent of the world market share. The quality of the beans, however, has typically limited their marketability. Robusta coffee accounts for 97 percent of Vietnam's total output, with 1.17 million tonnes exported in 2009, a value of USD 1.7 billion. Arabica production is expected to rise owing to the expansion of growing areas.  -- Wikipedia Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and has less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica. Robusta strains also contain about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in some espresso blends to provide a full-bodied taste, a better foam head (known as crema), and to lower the ingredient cost. -- Wikipedia <div> Coffee Arabica is one of the most in-demand and delicious coffee variants.  If you can't survive without coffee, then plant and harvest your own coffee OUTDOORS or INDOORS! We sell fresh coffee seeds ready for planting. We get our seeds fresh from Vietnamese plantation farmers directly. </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> about 24-48 hours in warm water soak, then remove seed coat + skin </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm + with the flat side down </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> about 22-25 ° C. </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 4-8 weeks> irregularly </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 29 (5 S)

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Comfrey Seeds (Symphytum...

€2.45 SKU: MHS 1

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Comfrey Seeds (Symphytum officinale)</h2> <h2>Price for Package of 5 seeds.</h2> One of the most useful plants on the allotment with the widest range of uses in a permaculture system of any plant. Comfrey is a herbaceous perennial herb with large, hairy leaves and grows in a rosette to 1 m (3’4”) in height. The mauve flowers are bell-like and borne in clusters that are extremely attractive to insects. The leaves are a useful addition to compost or used as mulch, as they contain silica, nitrogen, magnesium, calcium, potassium, and iron. Comfrey leaves are about 17% nitrogen (horse manure is about 14%) and the leaves readily decompose when soaked in water to make organic liquid manure. Comfrey grows in any soil, preferably moist, in the sun or part shade. <ul> <li>Sow from March to June in a seed-bed or in pots indoors. The seed benefit from being placed in a chilled environment (fridge) for 14-28 days to activate the seed prior to sowing, hence improving germination rates.</li> <li>Sow seeds thinly, 12mm (½in) deep in drills 30cm (12in) apart. Can also be sown in pots or trays under glass and transplanted.</li> <li>Transplant when large enough to handle to 60cm (2ft) apart between plants</li> <li>Keep well-watered until established. Leaves can be cut regularly throughout the summer and autumn.</li> </ul> WIKIPEDIA: Symphytum officinale is a perennial flowering plant in the family Boraginaceae. Along with thirty four other species of Symphytum, it is known as comfrey. To differentiate it from other members of the genus Symphytum, this species is known as common comfrey[1] or true comfrey.[2] Other English names include Quaker comfrey, cultivated comfrey,[2] boneset, knitbone, consound, and slippery-root.[3] It is native to Europe, growing in damp, grassy places. It is locally frequent throughout Ireland and Britain on river banks and ditches. It occurs elsewhere, including North America, as an introduced species and sometimes a weed. The flowers are mostly visited by bumblebees.[4] Internal or long-term topical use of comfrey is discouraged due to its strong potential to cause liver toxicity.[5] <h2>History</h2> Over centuries, comfrey was cultivated in Asia, Europe, and the United Kingdom as a vegetable and herbal medicine.[5][6][7] Its early common names, knitbone or boneset, reflect its historical use by poultices of leaves and roots to treat sprains, bruises or bone fractures.[5][6] <h2>Description and botany</h2> Comfrey is a perennial plant found in moist grasslands in western Asia, Europe, and North America.[7] The hardy plant can grow to a height of 1–3 ft (0.3–0.9 m).[7] It is a perennial herb with a black, turnip-like root and large, hairy broad leaves that bears small bell-shaped flowers of various colors, typically cream or purplish, which may be striped. A common hybrid is formed between Symphytum officinale and S. asperum, Symphytum × uplandicum, known as Russian comfrey, which is widespread in the British Isles, and which interbreeds with S. officinale. Compared to S. officinale, S. × uplandicum is generally more bristly and has flowers that tend to be bluer or violet.[8] The plant produces significant nectar when compared to other UK plants tested.[9] <h2>Traditional medicine</h2> In folklore, Symphytum officinale roots were used in traditional medicine internally (as an herbal tea or tincture) or externally (as an ointment, compresses, or alcoholic digestion) for treatment of various disorders,[5][7][10] including commonly as a treatment for reducing the pain of osteoarthritis.[11] A 2013 review of clinical studies assessing the possible effect of comfrey on osteoarthritis found the research quality was too low to allow conclusions about its efficacy and safety.[11] In Europe as of 2015, there were no comfrey products for oral use, and those for topical uses to treat bruises or joint pain were evaluated as having risk of liver toxicity.[6] <h2>Toxicity and adverse effects</h2> Comfrey contains pyrrolizidine alkaloids which are toxic compounds readily absorbed via the stomach or skin, and have the potential to increase the risk of fatal liver toxicity.[5][6][12] In 2001, the US Food and Drug Administration and Federal Trade Commission banned the sale of comfrey products from the market due to its potential toxicities.[13][14] A 2018 review on pyrrolizidine alkaloids present in comfrey indicated widespread potential toxicity to humans and livestock and the opportunity for drug development from these compounds. </body> </html>

MHS 1

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Parsley Seeds Italian Giant...

€1.35 SKU: MHS 118

Seeds Gallery Com,

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<h2>Parsley Seeds Italian Giant Flat Multiannual</h2> <h2>Price for Package of 300 (1g) seeds.</h2> Also known as Italian parsley, flat-leaf parsley has dark green leaves and a pungent, sweet flavor. This parsley is best for cooking since it can withstand heat and retains its flavour better than curly parsley. Italian Giant is a selective plant with deeply cut, bright green leaves. Known to have better flavor than other varieties, it is increasingly popular in the kitchen and is indispensable for a huge range of cooked and salad dishes. It is the choice parsley for drying. Parsley can also be grown a pot to keep indoors year-round or over the winter for a supply of fresh leaves. Though technically a biennial, it is often grown as an annual herb where it cannot winter over. Don’t grow in those “Parsley Pots” – the one with six holes around the side…parsley likes moisture and these containers dry out too fast, the holes in the side are small and make it difficult to water and the parsley has too big a tap root to be happy! Soil Preparation: Parsley is a hungry plant it likes good deep soil, not too light and not acidic. Feed the chosen site well in the autumn with well-rotted manure. If you wish to harvest parsley all year round, prepare two different sites. For summer supplies, a western or eastern border is ideal because the plant needs moisture and prefers a little shade. For winter supplies a more sheltered spot will be needed in a sunny position. <div></div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> soak in water for 12-24  hours </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 20 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 118 (1g)

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Basil Seeds - Sweet Basil...

€1.95 SKU: MHS 126

Seeds Gallery Com,

5/ 5

<h2>Basil Seeds - Sweet Basil - Ocimum Basilicum Culinary Herb</h2> <h2 class="">Price for Package of Approx 600 (1g) Seeds.</h2> <div>A classic large-leaved Italian sweet basil prized for its spicy flavour and wonderful aroma. Fragrant plants grow 18-24". This is the variety of choice for pesto. Make successive sowings for continuous summer supplies. Annual.</div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1-2 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 126 (1g)

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Variety from Italy

Greek Oregano Seeds...

€2.50 SKU: MHS 2

Seeds Gallery Com,

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<h2 class="">Greek Oregano Seeds (Origanum vulgare)</h2> <h2 class="">Price for Package of  3000+- (0,3g) seeds.</h2> <div>Culinary oregano is a signature flavor of many Italian, Mexican and Spanish dishes. Most cooks are familiar with it in its dried form, but oregano is a hardy perennial plant that is easy to grow in the home garden. A handful of plants will provide you with enough oregano to use fresh in season and to dry for use throughout the winter.</div> <div>There are many varieties, but the most common variety for cooking is 'Greek' oregano.</div> <div>Exposure:</div> <div>Full sun</div> <div>Golden oregano does best in partial shade; its leaves tend to scorch in full sun.</div> <div>Mature Size:</div> <div>Oregano can reach a height of 30", but usually grows between 8-12", especially if you are harvesting regularly. Plants will spread about 18" and will send out runners.</div> <div>Bloom Period/Days to Harvest:</div> <div>As with most herbs, oregano leaves taste best before the plant flowers. You can begin harvesting when plants have reached 4-5 inches in height. Cutting stems all the way back to the ground will encourage more stems and a fuller plant.</div> <div>The stems tend to get woody and the easiest way to strip the leaves is to hold the stem by the top, uncut end and run your finger down the stem.</div> <div>Foliage: Oregano leaves are oval, dark green and in opposite pairs. Some varieties have fuzzy leaves, others not.</div> <div>Flowers: The flowers stalks are spiky and may be white, pink or purple.</div> <div>Oregano starts out as a ground hugging rosette of leaves, but it can easily grow to about 2' tall.</div> <div>Design Suggestions:</div> <div>Although it is grown predominately as a culinary herb, oregano makes a nice edging plant and ground cover, requiring little maintenance. The smaller varieties also do well in rock and alpine gardens.</div> <div>Varieties:</div> <div>There are many named oreganos, but the common names tend to vary by region:</div> <div>'Greek Oregano', the variety usually used in Mediterranean cooking, is O. heracleoticumThis is the type we associate with oregano flavor. You may also see Oregano onites listed as Greek oregano.</div> <div>O. vulgare is known as 'Common Oregano', 'Wild Marjoram' and 'Pot Marjoram'. Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.</div> <div>Growing Tips:</div> <div>Starting Plants: Plants can be started from seeds, divisions or cuttings. Since different species of oregano will cross pollinate, you may not get what you expect from seed.</div> <div>Oregano seeds require some light to germinate, so cover only slightly with soil. Start seedsindoors and transplant when temperatures remain above 45 degrees F.</div> <div>Oregano plants are widely available in nurseries and through specialty catalogs.</div> <div>Planting: Oregano is one of those 'Mediterranean' herbs that like well-drained soil, on the lean side, and full sun. Rich soil tends to dilute the pungency of the flavor. Climate, soil and moisture can cause variation in oregano’s flavor. The genus is native to the Mediterranean area, but O. vulgare has naturalized in many areas, including the eastern United States.</div> <div>Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.</div> <div>Divide plants when the centers begin to die out or the stems become too woody. You can also divide plants simply to make more plants.</div> <div>Oregano may need some winter protection in Zones 5 and lower. Covering the plants with an evergreen bough, after the ground has frozen, will protect them from wind damage.</div> <div>Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.</div> <div>Harvesting: Once the plant has reached 4-5", sprigs can be taken. Harvesting before the plant blooms will yield the most flavorful leaves. Levels of essential oils diminish as the flowers begin to develop.</div> <div>Uses: It’s the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long results in bitterness. Dried oregano has a stronger taste than fresh.</div> <div>There are plants outside of the Origanum genus that are sometimes referred to as oregano.</div> <div>'Mexican Oregano' can mean either Lippia graveolens or Poliomintha longiflora. They are considered similar in flavor, but stronger than oregano.</div> <div>In Puerto Rico and Cuba, Plectranthus anboinicus can be found labeled as oregano.</div> <div>Thymus nummularius is often used in place of oregano, in Spain.</div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round  </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 18-20 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 1-2 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap">   </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 2 (0,3g)

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