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There are 344 products.

Showing 13-24 of 344 item(s)
Lemon Balm Seeds (Melissa...

Lemon Balm Seeds (Melissa...

Price €2.55 SKU: MHS 5
,
5/ 5
<h2><strong>Lemon Balm Seeds Herb (Melissa Officinalis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (1g) seeds.</strong></span></h2> <p><strong style="font-size: 14px;">Lemon balm</strong><span style="font-size: 14px;"> (</span><em style="font-size: 14px;">Melissa officinalis</em><span style="font-size: 14px;">),</span><sup></sup><span style="font-size: 14px;"> </span><strong style="font-size: 14px;">balm</strong><span style="font-size: 14px;">,</span><sup></sup><span style="font-size: 14px;"> </span><strong style="font-size: 14px;">common balm</strong><span style="font-size: 14px;">,</span><sup></sup><span style="font-size: 14px;"> or </span><strong style="font-size: 14px;">balm mint</strong><span style="font-size: 14px;">, is a </span>perennial<span style="font-size: 14px;"> </span>herbaceous plant<span style="font-size: 14px;"> in the mint family </span>Lamiaceae<span style="font-size: 14px;"> and </span>native<span style="font-size: 14px;"> to </span>south-central Europe<span style="font-size: 14px;">, the </span>Mediterranean Basin<span style="font-size: 14px;">, </span>Iran<span style="font-size: 14px;">, and </span>Central Asia<span style="font-size: 14px;">, but now naturalized in the Americas and elsewhere.</span></p> <p>It grows to a maximum height of 70–150 cm (28–59 in). The leaves have a mild lemon scent similar to mint. During summer, small white flowers full of nectar appear. It is not to be confused with bee balm (genus <em>Monarda</em>), although the white flowers attract bees, hence the genus <em>Melissa</em> (Greek for "honey bee").</p> <div> <div> <div><img alt="Lemon Balm Seeds Herb (Melissa Officinalis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Bumblebee_on_Melissa_flower.jpg/220px-Bumblebee_on_Melissa_flower.jpg" width="220" height="293" style="border-width: 1px;" title="Lemon Balm Seeds Herb (Melissa Officinalis)" /> <div> <div></div> a bumblebee feeding on a lemon balm flower</div> </div> </div> The leaves are used as a herb, in teas, and also as a flavouring. The plant is used to attract bees for honey production. It is grown as an ornamental plant and for its oil (to use in perfumery). The tea of lemon balm, the essential oil, and the extract are used in traditional and alternative medicine, including aromatherapy. The plant has been cultivated at least since the 16th century, but research is still being conducted to establish the safety and effects of lemon balm.</div> <div> <h2>History and domestication</h2> <p>Sources date the medicinal use of lemon balm to over 2000 years ago through the Greeks and Romans. It is mentioned by Theophrastus in the <em>Historia Plantarum</em>, dated to around 300 BC,<sup>[5]</sup> as "honey-leaf" (μελισσόφυλλον).<sup>[6]</sup> Lemon balm was formally introduced into Spain in the 7th century, from which its use and domestication spread throughout Europe.<sup>[5]</sup> Its use in the Middle Ages is noted by herbalists, writers, philosophers, and scientists, with Swiss physician and alchemist, Paracelsus, deeming it the “elixir of life”.<sup>[7]</sup><sup>[8]</sup>It was in the herbal garden of John Gerard, 1596.<sup>[9]</sup> Lemon balm was introduced to North America with the arrival of early colonists, and is recorded to have been among the herbs cultivated in Thomas Jefferson's garden.<sup>[10]</sup></p> <h2>Uses</h2> <p>The plant is used to attract bees to make honey. It is also grown and sold as an ornamental plant. The essential oil is used as a perfume ingredient,<sup>[11]</sup> but the plant has other culinary and medicinal uses. Lemon balm is used in some toothpastes.<sup>[12]</sup></p> <h3>Culinary</h3> <p>Lemon balm is used as a flavouring<sup>[11]</sup> in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is a common addition to peppermint tea, mostly because of its complementing flavor.<sup>[<em><span title="This claim needs references to reliable sources. (October 2016)">citation needed</span></em>]</sup></p> <p>Lemon balm is also paired with fruit dishes or candies. Additionally, it can be used in fish dishes and is the main ingredient in <em>lemon balm pesto</em>.<sup>[13]</sup><sup>:15–16</sup> Its flavour comes from citronellal (24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).<sup>[<em><span title="This claim needs references to reliable sources. (August 2013)">citation needed</span></em>]</sup></p> <p>It is also one of the ingredients in Spreewald gherkins.</p> <h3>Traditional medicine</h3> <div> <div><img alt="Lemon Balm Seeds Herb (Melissa Officinalis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/MelissaEssentialOil.png/220px-MelissaEssentialOil.png" width="220" height="329" style="border-width: 1px;" title="Lemon Balm Seeds Herb (Melissa Officinalis)" /> <div> <div></div> "Melissa" (<em>M. officinalis</em>) essential oil</div> </div> </div> <p>In traditional Austrian medicine, <em>M. officinalis</em> leaves have been prescribed for internal use—as a tea—or external application—as an essential oil—for the treatment of disorders of the gastrointestinal tract, nervous system, liver, and bile.<sup>[14]</sup> Lemon balm is the main ingredient of Carmelite water, which is still for sale in German pharmacies.<sup>[15]</sup></p> <p>In alternative medicine it is used as a sleep aid and digestive aid.<sup>[16]</sup></p> <p>Lemon balm essential oil is popular in aromatherapy.<sup>[17]</sup> The essential oil is commonly co-distilled with lemon oil, citronella oil or other oils.</p> <h3>Folklore and traditional uses</h3> <p>Nicholas Culpeper considered lemon balm to be ruled by Jupiter in Cancer, and suggested it to be used for weak stomachs, to cause the heart to become merry, to help digestion, to open obstructions of the brain, and to expel melancholy vapors from the heart and arteries.<sup>[18]</sup></p> <p>The herbalist John Gerard considered it especially good for feeding and attracting honeybees. The alchemist Paracelsus believed that lemon balm had the power to restore health and vitality.<sup>[19]</sup> Traditionally, an alchemical tincture of lemon balm was the first tincture an aspiring alchemist made.<sup>[20]</sup></p> <h2>Cultivation</h2> <p><em>Melissa officinalis</em> is native to Europe, central Asia and Iran, but is now naturalized around the world.<sup></sup><sup></sup></p> <p>Lemon balm seeds require light and at least 20 °C (70 °F) to germinate. Lemon balm grows in clumps and spreads vegetatively, as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. Lemon balm grows vigorously; it should not be planted where it will spread into other plantings.</p> <p>As of 1992, the major producing countries were Hungary, Egypt, and Italy for herb, and Ireland for essential oil.</p> <h2>Medical research</h2> <h3>Sleep</h3> <p>Lemon balm, including lemon balm extract, has been shown to improve sleep quality.<sup>[23]</sup><sup>[24]</sup><sup>[5]</sup> Pediatric patients have displayed improvement in restlessness and dyssomnia with the ingestion of lemon balm extract.<sup>[23]</sup>Further evidence has demonstrated a significant reduction in levels of insomnia.<sup>[24]</sup></p> <h3>Anxiety and depression</h3> <p>Lemon balm is commonly associated with anti-stress and anti-anxiety.<sup>[25]</sup><sup>[26]</sup><sup>[27]</sup> Studies have shown a significant increase in calmness in healthy patients exposed to lemon balm when compared to placebo.<sup>[25]</sup> In addition, lemon balm ingestion is linked to improvement in mood and cognitive performance.<sup>[26]</sup><sup>[25]</sup> Gender and administration length appear to have an impact on the effectiveness of lemon balm as a treatment for depression in rats.<sup>[27]</sup></p> <h3>Antioxidant</h3> <p>Several studies have demonstrated the lemon balm's antioxidant activity, obtained through high amounts of flavonoids, rosmaric acid, gallic acid and phenolic contents.<sup>[28]</sup><sup>[29]</sup><sup>[7]</sup></p> <h3>Additional properties</h3> <p>Lemon balm has also been shown to possess antimicrobial, antiviral, antispasmodic and antitumoral properties.<sup></sup></p> <p>The composition and pharmacology and potential uses of lemon balm have been extensively studied, especially with regard to its traditional uses.<sup>[32]</sup> Randomized, double-blinded clinical studies in people, however, have been limited and have had few subjects. Those studies cannot be used for generalized conclusions about the safety or efficacy of lemon balm and its components; what doses are safe and effective is especially not clear.<sup>[32]</sup></p> <h2>Chemistry</h2> <p>Lemon balm contains eugenol, tannins, and terpenes.<sup>[33]</sup> It also contains (+)-citronellal, 1-octen-3-ol, 10-α-cadinol, 3-octanol, 3-octanone, α-cubebene, α-humulene, β-bourbonene, caffeic acid, caryophyllene, caryophyllene oxide, catechin, chlorogenic acid, <em>cis</em>-3-hexenol, <em>cis</em>-ocimene, citral A, citral B, copaene, δ-cadinene, eugenyl acetate, γ-cadinene, geranial, geraniol, geranyl acetate, germacrene D, isogeranial, linalool, luteolin-7-glucoside, methylheptenone, neral, nerol, octyl benzoate, oleanolic acid, pomolic acid ((1<em>R</em>)-hydroxyursolic acid), protocatechuic acid, rhamnazin, rosmarinic acid, stachyose, succinic acid, thymol, <em>trans</em>-ocimene and ursolic acid.<sup>[34]</sup><sup>[35]</sup> Lemon balm may contain traces of harmine.<sup>[36]</sup></p> <p>Rosmarinic acid appears to be the most important active component, but the interaction of chemicals within lemon balm, and with chemicals in other herbs with which it has been commonly used in traditional medicines, is poorly understood.<sup>[32]</sup> Lemon balm leaf contains roughly 36.5 ± 0.8 mg rosmarinic acid per gram.</p> </div>
MHS 5 (1g)
Lemon Balm Seeds (Melissa Officinalis)
Parsley Seeds "Mooskrause" 1.55 - 1

Parsley Seeds Mooskrause 2

Price €1.95 SKU: MHS 127
,
5/ 5
<h2><strong>Parsley Seeds 'Mooskrause' (Petroselinum crispum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 600+ (1g) seeds.</strong></span></h2> <p>Parsley MOOSKRAUSE Petroselinum crispum Has very nice, green curled leaves that can be used to embellish the dishes. Parsley is a favorite for making lots of herbal blends. The versatile herb can be used in many ways and has lots of natural vitamins and minerals.</p> <p>Parsley, especially amongst herbs, can be appreciated at it's most flavorsome when picked fresh from your garden.</p> <p>The seed needs 20-30 days to germinate. <br />In autumn it can be transplanted into pots to be kept in the kitchen for winter use. Sown as a tomato neighbor makes the tomato flavor better. Good neighbors are also onion, radish or turnip.</p>
MHS 127 (1g)
Parsley Seeds "Mooskrause" 1.55 - 1
Anise Seeds - aniseed Herb 2.25 - 2

Anise Seeds (Pimpinella...

Price €2.25 SKU: MHS 7
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Anise Seeds - aniseed Herb (Pimpinella anisum)</strong></h2> <h2><span style="color: #fd0000;"><strong>Price for Package of 150+ seeds (0,5g).</strong></span></h2> <div>Anise has finely cut, feathery leaves topped with long stems of white umbel flowers. The licorice-flavored seeds are added to bread, cakes, and desserts, or made into a tea that is used medicinally for asthma and bronchitis. Once the plant is established the young leaves can be used as an addition to soups and salads. </div> <div>Pimpinella anisum is an annual member of the parsley family, and it shouldn't be confused with the Chinese spice, star anise, which grows on a tree.  Pimpinella anisum seeds are small and grey-brown.  In India, ground aniseed is added to curry powder, and the whole seeds are chewed to freshen the breath after meals. <br /><br /></div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Cover lightly with substrate</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">until it germinates </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div></div> </td> </tr> </tbody> </table>
MHS 7 (150 S)
Anise Seeds - aniseed Herb 2.25 - 2
Chamomile seeds (Matricaria...

Chamomile seeds (Matricaria...

Price €2.45 SKU: MHS 8
,
5/ 5
<h2><strong>Matricaria Chamomilla Seeds (German Chamomile)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 8.000 seeds (0,5g).</strong></span></h2> <div>German chamomile is a daily-like flower in the sunflower family, and it has medicinal uses that were employed by the Egyptians, Greeks and Romans.  This short, easy-to-grow annual has sedative, antispasmodic, anti-inflammatory and possible antiviral/ antimicrobial properties.  A tea of the flowers is said to be useful to reduce fungal growths in gardening and to prevent damping off.  Growers also regard it as a good companion plant for essential-oil producing plants because it is said that chamomile will help these plants produce more of these oils.  It enhances the well-being of other plants as well.  Chamomile is an ingredient in herbal shampoos and cosmetics. Its anti-inflammatory properties have led to its utilization in topical ointments that sooth the skin.  It is even said to speed healing.  The flavorful tea, also made with the flower heads, is extremely popular for calming nerves and promoting sleep (particularly in higher doses). The tea may also be used to sooth sore throats.  Additionally, its antispasmodic activity works to sooth stomach and appease Irritable Bowel Syndrome. </div> <div>Growing Information:</div> <div>Chamomile grows best in temperate climates.  It enjoys full sun to partial shade and a light, well-draining soil.  The seeds are most easily sown by sowing directly outdoors after the last frost.  They can be spread directly on top of the soil or mixed with sand before broadcasting in the same manner.  Keep the soil evenly moist until germination occurs.  Seedlings can also be started indoors and transplanted if care is taken not to damage the roots.  This species is considered an annual, but it tends to reseed itself rather easily if some flower heads are left on the plants.  The flower tops should be harvested when they are in full bloom, making sure to cut them off as close to the flower as possible.  The less foliage you have attached, the better quality the flowers will be for tea.  For large harvests, they can be raked from the plants.  Be sure to dry the flower tops quickly and without adding heat. </div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">18-20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 week</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 8
Chamomile seeds (Matricaria chamomilla)
Herb Caraway Seeds

Herb Caraway Seeds (Carum...

Price €1.85 SKU: MHS 9
,
5/ 5
<h2><strong>Herb Caraway Seeds (Carum carvi) Meridian Fennel, Persian cumin</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 900 seeds (2g).</strong></span></h2> <div>One of the most popular herbs today, caraway has long been prized for the excellence of its aromatic dried seeds as a condiment, added to bread &amp; cheeses and an aid to digestion.  A hardy, biennial herb native to Europe and Western Asia growing 1 ½ ft  with attractive feathery leaves and white flowers from mid summer on the end of branches resembling carrot flowers. In the first year plants resemble carrots, growing to about 8 inches tall with finely divided leaves and long taproots, maturing and flowering in the second season.  The entire caraway plant is edible. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give ryebread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.</div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">18-20 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">until it germinates </span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr></tbody></table>
MHS 9
Herb Caraway Seeds
Herb Dill Bouquet Seeds 1.6 - 4

Dill seeds (Anethum...

Price €1.60 SKU: MHS 121
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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Dill seeds (Anethum Graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 900 (2g), 4500 (10g) seeds.</strong></span></h2> <p><b>Dill</b><span> </span>(<i>Anethum graveolens</i>) is an<span> </span>annual<span> </span>herb<span> </span>in the celery family<span> </span>Apiaceae. It is the only species in the genus<span> </span><i>Anethum</i>. Dill is grown widely in<span> </span>Eurasia<span> </span>where its leaves and seeds are used as a herb or spice for flavouring food.</p> <h2><span class="mw-headline" id="Growth">Growth</span></h2> <p>Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate<span> </span>leaves<span> </span>10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of<span> </span>fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The<span> </span>flowers<span> </span>are white to yellow, in small<span> </span>umbels<span> </span>2–9 cm (0.8–3.5 in) diameter. The<span> </span>seeds<span> </span>are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.</p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The word<span> </span><i>dill</i><span> </span>and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.<sup id="cite_ref-3" class="reference">[3]</sup><span> </span>The generic name<span> </span><i>Anethum</i><span> </span>is the<span> </span>Latin<span> </span>form of<span> </span>Greek<span> </span>ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form<span> </span><i>anīsum</i><span> </span>came to be used for anise, and<span> </span><i>anēthum</i><span> </span>for dill. The Latin word is the origin of dill's names in the<span> </span>Western Romance languages<span> </span>(<i>anet</i>,<span> </span><i>aneldo</i>, etc.), and also of the obsolete English<span> </span><i>anet</i>.<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>Most<span> </span>Slavic language<span> </span>names come from<span> </span>Proto-Slavic<span> </span><i>*koprъ</i>,<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>which developed from the<span> </span>PIE<span> </span>root *<i>ku̯ə<sub>1</sub>po-</i><span> </span>'aroma, odor'.<sup id="cite_ref-6" class="reference">[6]</sup></p> <h2><span class="mw-headline" id="History">History</span></h2> <p>Dill has been found in the tomb of Egyptian Pharaoh<span> </span>Amenhotep II, dating to around 1400 BC.<sup id="cite_ref-pickersgill_7-0" class="reference">[7]</sup><span> </span>It was also later found in the Greek city of<span> </span>Samos, around the 7th century BC, and mentioned in the writings of<span> </span>Theophrastus<span> </span>(371–287 BC).<sup id="cite_ref-pickersgill_7-1" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2> <table class="infobox nowrap"><caption>Dill weed, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>180 kJ (43 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>7 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.1 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>1.1 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>3.5 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Vitamin A</th> <td>7717 (154%) IU</td> </tr> <tr> <th scope="row">Thiamine (B<span>1</span>)</th> <td> <div>9%</div> 0.1 mg</td> </tr> <tr> <th scope="row">Riboflavin (B<span>2</span>)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <th scope="row">Niacin (B<span>3</span>)</th> <td> <div>11%</div> 1.6 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B<span>5</span>)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>15%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Folate (B<span>9</span>)</th> <td> <div>38%</div> 150 μg</td> </tr> <tr> <th scope="row">Vitamin B<span>12</span></th> <td> <div>0%</div> 0 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>102%</div> 85 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>21%</div> 208 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>51%</div> 6.6 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>15%</div> 55 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>62%</div> 1.3 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>9%</div> 66 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>16%</div> 738 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 61 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>9%</div> 0.9 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Copper<span> </span>667</th> <td>0.14 mg (7%)</td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<br /><span class="nowrap">Source:<span> </span>USDA Nutrient Database</span></td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/170px-DillEssOil.png" decoding="async" width="170" height="254" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/255px-DillEssOil.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/340px-DillEssOil.png 2x" data-file-width="857" data-file-height="1280" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill (<i>Anethum graveolens</i>) essential oil in clear glass vial</div> </div> </div> <p>Fresh and dried dill leaves (sometimes called "<b>dill weed</b>" or "<b>dillweed</b>" to distinguish it from dill seed) are widely used as<span> </span>herbs<span> </span>in<span> </span>Europe<span> </span>and central Asia.</p> <p>Like<span> </span>caraway, the fernlike leaves of dill are aromatic and are used to flavor many<span> </span>foods<span> </span>such as<span> </span>gravlax<span> </span>(cured<span> </span>salmon) and other<span> </span>fish<span> </span>dishes,<span> </span>borscht, and other<span> </span>soups, as well as<span> </span>pickles<span> </span>(where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however,<span> </span>freeze-dried<span> </span>dill leaves retain their flavor relatively well for a few months.</p> <p>Dill oil<span> </span>is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.<sup id="cite_ref-8" class="reference">[8]</sup></p> <p>Dill is the<span> </span>eponymous<span> </span>ingredient in dill<span> </span>pickles.<sup id="cite_ref-9" class="reference"></sup></p> <h3><span class="mw-headline" id="European_cuisine">European cuisine</span></h3> <p>In<span> </span>central<span> </span>and<span> </span>eastern Europe,<span> </span>Scandinavia,<span> </span>Baltic states,<span> </span>Ukraine, and<span> </span>Russia, dill is a staple<span> </span>culinary herb<span> </span>along with<span> </span>chives<span> </span>and<span> </span>parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red<span> </span>borsht<span> </span>and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called<span> </span>okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs).</p> <p>In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. Dill leaves mixed with<span> </span>tvorog, form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads,<span> </span><i>e.g.</i>, one made of lettuce, fresh cucumbers, and tomatoes, as<span> </span>basil<span> </span>leaves are used in Italy and Greece.</p> <p>Russian cuisine<span> </span>is noted for liberal use of dill, where it is known as<span> </span><i lang="ru" title="Russian language text">укроп</i>. Its supposed<span> </span>antiflatulent<span> </span>activity caused some Russian cosmonauts to recommend its use in<span> </span>human spaceflight<span> </span>due to the confined quarters and closed air supply.<sup id="cite_ref-10" class="reference">[10]</sup></p> <p>In<span> </span>Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called<span> </span>mizeria. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with potatoes and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill.</p> <p>In the<span> </span>Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called<span> </span><i>koprová omáčka</i><span> </span>(also<span> </span><i>koprovka</i><span> </span>or<span> </span><i>kopračka</i>) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called,<span> </span><i>kulajda</i>, that contains mushrooms (traditionally wild ones).</p> <p>In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavoring in pickles.</p> <p>In the UK, dill may be used in<span> </span>fish pie.</p> <p>In<span> </span>Bulgaria<span> </span>dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup<span> </span>Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes.</p> <p>In<span> </span>Romania<span> </span>dill (<i>mărar</i>) is widely used as an ingredient for soups such as<span> </span><i>borş</i><span> </span>(pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages.</p> <p>In<span> </span>Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for<span> </span>pickling<span> </span>and in salads. The Hungarian name for dill is<span> </span><i>kapor</i>.</p> <p>In<span> </span>Serbia, dill is known as<span> </span><i>mirodjija</i><span> </span>and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie".</p> <p>In<span> </span>Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes.</p> <p>In<span> </span>Santa Maria,<span> </span>Azores, dill (<i>endro</i>) is the most important ingredient of the traditional Holy Ghost soup (<i>sopa do Espírito Santo</i>). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands.</p> <p>In<span> </span>Sweden, dill is a common spice or herb. The top of fully grown dill is called<span> </span><i>krondill</i><span> </span>(English: Crown dill); this is used when cooking<span> </span>crayfish. The<span> </span><i>krondill</i><span> </span>is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter).<span> </span><i>Krondill</i><span> </span>also is used for<span> </span>cucumber<span> </span>pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic<span> </span>white vinegar<span> </span>(made from vodka, not wine), sugar, and<span> </span><i>krondill</i>. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as<span> </span>parsley,<span> </span>chives, and<span> </span>basil. It often is paired up with chives when used in food. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional,<span> </span><b>sill i dill</b><span> </span>(literally "herring in dill"). In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or<span> </span>akvavit. A newer, non-traditional use of dill is to pair it with chives as a flavoring for potato chips. These are called "dillchips" and are quite popular in Sweden.</p> <h3><span class="mw-headline" id="Asian_and_Middle_Eastern_cooking">Asian and Middle Eastern cooking</span></h3> <table class="wikitable"> <tbody> <tr> <td>Nation/Region</td> <td>Language</td> <td>Local Name of Ingredient (Dill)</td> <td>Dish(es) Commonly Used In</td> </tr> <tr> <td>India</td> <td>Marathi, Konkani</td> <td>Shepu (शेपू)</td> <td>Shepuchi Bhaji, Shepu Pulao, Ashe Mast</td> </tr> <tr> <td>India</td> <td>Hindi</td> <td>Soa / Soya (सोआ)</td> <td>Soa Sabzi(with potato).As a flavor in:- Green Kheema, Kheema samosa</td> </tr> <tr> <td>India</td> <td>Kannada</td> <td>sabbasige soppu (ಸಬೈಗೆ ಸೊಪ್ಪು)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Telugu</td> <td>Soa-Kura (శత పుష్పం)</td> <td></td> </tr> <tr> <td>India</td> <td>Tamil</td> <td>Sadakuppi (சதகுப்பி)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Malayalam</td> <td>Chatakuppa (ചതകുപ്പ)</td> <td></td> </tr> <tr> <td>India</td> <td>Punjabi</td> <td>Soa</td> <td></td> </tr> <tr> <td>India</td> <td>Gujarati</td> <td>Suva</td> <td>Suvaa ni Bhaji(with potato)</td> </tr> <tr> <td>Iran</td> <td>Persian</td> <td>Shevid</td> <td>Aash, Baghali Polo, Shevid Polo, Mast O Khiar</td> </tr> <tr> <td>Arab world</td> <td>Arabic</td> <td>شبت، شبث (shabat, shabath)</td> <td>As flavoring in various dishes</td> </tr> <tr> <td>Thailand</td> <td>Thai</td> <td>phak chee Lao(ผักชีลาว)</td> <td>Gaeng om(แกงอ่อม)</td> </tr> <tr> <td>Vietnam</td> <td>Vietnamese</td> <td>Thì là</td> <td>Many fish dishes in Northern Vietnam</td> </tr> <tr> <td>China</td> <td>Chinese</td> <td>shiluo</td> <td>baozi</td> </tr> </tbody> </table> <p>In<span> </span>Iran, dill is known as<span> </span><i>shevid</i><span> </span>and sometimes, is used with rice and called<span> </span><i>shevid-polo</i>. It also is used in Iranian<span> </span><i>aash</i><span> </span>recipes, and similarly, is called<span> </span><i lang="fas-Latn" title="Persian-language romanization">sheved</i><span> </span>in<span> </span>Persian.</p> <p>In<span> </span>India, dill is known as "Sholpa" in Bengali,<span> </span><i lang="mar-Latn" title="Marathi-language romanization">shepu</i><span> </span>(शेपू) in Marathi and Konkani,<span> </span><i lang="hin-Latn" title="Hindi-language romanization">savaa</i><span> </span>in Hindi, or<span> </span><i lang="pan-Latn" title="Panjabi-language romanization">soa</i><span> </span>in Punjabi. In Telugu, it is called<span> </span><i>Soa-kura</i><span> </span>(for herb greens). It also is called<span> </span><i lang="kan-Latn" title="Kannada-language romanization">sabbasige soppu</i><span> </span>(ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in<span> </span>Kannada. In<span> </span>Tamil<span> </span>it is known as<span> </span><i lang="tam-Latn" title="Tamil-language romanization">sada kuppi</i><span> </span>(சதகுப்பி). In<span> </span>Malayalam, it is ചതകുപ്പ (<i lang="mal-Latn" title="Malayalam-language romanization">chathakuppa</i>) or ശതകുപ്പ (<i lang="mal-Latn" title="Malayalam-language romanization">sathakuppa</i>). In Sanskrit, this herb is called<span> </span><i lang="san-Latn" title="Sanskrit-language romanization">shatapushpa</i>. In Gujarati, it is known as<span> </span><i lang="guj-Latn" title="Gujarati-language romanization">suva</i><span> </span>(સૂવા). In India, dill is prepared in the manner of yellow<span> </span><i>moong dal</i>, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as<span> </span><i>mukhwas</i>, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया).</p> <p>In<span> </span>Manipur, dill, locally known as<span> </span><i lang="mni-Latn" title="Meitei-language romanization">pakhon</i>, is an essential ingredient of<span> </span><i lang="mni-Latn" title="Meitei-language romanization">chagem pomba</i><span> </span>– a traditional Manipuri dish made with fermented soybean and rice.</p> <p>In<span> </span>Laos<span> </span>and parts of northern<span> </span>Thailand, dill is known in English as Lao coriander (Lao:<span> </span><span lang="lo">ຜັກຊີ</span><span> </span>or<span> </span>Thai:<span> </span><span lang="th">ผักชีลาว</span>),<sup id="cite_ref-11" class="reference">[11]</sup><span> </span>and served as a side with salad yum or papaya salad. In the<span> </span>Lao language, it is called<span> </span><i>phak see</i>, and in<span> </span>Thai, it is known as<span> </span><i>phak chee Lao</i>.<sup id="cite_ref-12" class="reference">[12]</sup><sup id="cite_ref-13" class="reference">[13]</sup><span> </span>In<span> </span>Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as<span> </span><i>mok pa</i><span> </span>(steamed fish in banana leaf) and several coconut milk curries that contain fish or<span> </span>prawns.</p> <p>In<span> </span>China<span> </span>dill is called colloquially,<span> </span><i>huíxiāng</i><span> </span>(<span lang="zh" title="Chinese language text">茴香</span>, perfums of Hui people), or more properly<span> </span><i>shíluó</i><span> </span>(<span lang="zh" title="Chinese language text">莳萝</span>). It is a common filling in<span> </span>baozi<span> </span>and<span> </span>xianbing<span> </span>and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing<span> </span>fennel<span> </span>and the term<span> </span><span lang="zh" title="Chinese language text">茴香</span><span> </span>also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be<span> </span>stir fried<span> </span>as a potherb, often with egg, in the same manner as<span> </span>Chinese chives. It commonly is used in<span> </span>Taiwan<span> </span>as well. In Northern China,<span> </span>Beijing,<span> </span>Inner-Mongolia,<span> </span>Ningxia,<span> </span>Gansu, and<span> </span>Xinjiang, dill seeds commonly are called<span> </span><i>zīrán</i><span> </span>(<span lang="zh" title="Chinese language text">孜然</span>), but also<span> </span><i>kūmíng</i><span> </span>(<span lang="zh" title="Chinese language text">枯茗</span>),<span> </span><i>kūmíngzi</i><span> </span>(<span lang="zh" title="Chinese language text">枯茗子</span>),<span> </span><i>shíluózi</i><span> </span>(<span lang="zh" title="Chinese language text">莳萝子</span>),<span> </span><i>xiǎohuíxiāngzi</i><span> </span>(<span lang="zh" title="Chinese language text">小茴香子</span>) and are used with pepper for lamb meat. In the whole of China,<span> </span><i>yángchuàn</i><span> </span>(<span lang="zh" title="Chinese language text">羊串</span>) or<span> </span><i>yángròu chuàn</i><span> </span>(<span lang="zh" title="Chinese language text">羊肉串</span>), lamb<span> </span>brochette, a speciality from<span> </span>Uyghurs, uses cumin and pepper.</p> <p>In<span> </span>Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine.</p> <h3><span class="mw-headline" id="Middle_East_uses">Middle East uses</span></h3> <p>In Arab countries, dill seed, called<span> </span><i lang="ara-Latn" title="Arabic-language romanization">ain jaradeh</i><span> </span>(grasshopper's eye), is used as a spice in cold dishes such as<span> </span><i>fattoush</i><span> </span>and pickles. In Arab countries of the<span> </span>Persian Gulf, dill is called<span> </span><i>shibint</i><span> </span>and is used mostly in fish dishes. In<span> </span>Egypt, dillweed is commonly used to flavor<span> </span>cabbage<span> </span>dishes, including<span> </span><i>mahshi koronb</i><span> </span>(stuffed cabbage leaves).<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. It is known in Hebrew as<span> </span><i lang="heb-Latn" title="Hebrew-language romanization">shammir</i><span> </span>(שמיר).</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>It also prefers rich, well-drained soil. The seeds are viable for three to ten years.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>The plants are somewhat<span> </span>monocarpic<span> </span>and quickly die after "bolting" (producing seeds). Hot temperatures may quicken bolting.<sup id="cite_ref-17" class="reference"></sup></p> <p>The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.</p> <p>These plants, like their fennel and parsley relatives, often are eaten by<span> </span>Black swallowtail caterpillars<span> </span>in areas where that species occurs.<sup id="cite_ref-18" class="reference">[18]</sup><span> </span>For this reason, they may be included in some<span> </span>butterfly gardens.</p> <h2><span class="mw-headline" id="Companion_planting">Companion planting</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/220px-Anethum_graveolens_001.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/330px-Anethum_graveolens_001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/440px-Anethum_graveolens_001.JPG 2x" data-file-width="1772" data-file-height="1329" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill plants</div> </div> </div> <p>When used as a<span> </span>companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli.</p> <p>It is a poor companion plant for carrots and tomatoes.</p> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Cover lightly with substrate</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">min. 15 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2-3 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> <div><span style="color: #008000;"><em> </em></span></div> </td> </tr> </tbody> </table> </body> </html>
MHS 121 (2g)
Herb Dill Bouquet Seeds 1.6 - 4
True Lavender Seeds 2 - 1

True Lavender Seeds...

Price €2.00 SKU: MHS 13
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>True Lavender Seeds (Lavandula Angustifolia Mill)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 seeds.</strong></span></h2> <p>A shrubby perennial from the mountainous areas of the Western Mediterranean but now grown all over the world. Strongly aromatic it will grow approx. 1m tall with long thin (3cm x 5cm) evergreen leaves. Popular for its colorful flowers, its superb fragrance and its ability to survive drought conditions.</p> <p>The flowers which are mauve or lavender-colored are produced on spikes approx. 6 cm long at the top of long slender, leafless stems</p> <p>Fairly tolerant of low temperatures and generally considered hardy it does not thrive in wet conditions.</p> <p>When used as a seasoning it can be added with savory, dill and sage to meat and fish dishes, but also finds uses in the medical trade and in the perfume industry.</p> <div class="youtube"><iframe width="100%" height="385" src="https://www.youtube.com/embed/-Z4yxBvepCk?rel=0&amp;hd=1" frameborder="0" class="embed-responsive-item"> </iframe> <p></p> </div>
MHS 13 (100 S)
True Lavender Seeds 2 - 1
Chives Seeds (Allium...

Chives Seeds (Allium...

Price €1.75 SKU: MHS 141
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Chives Seeds (Allium Schoenoprasum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 200 seeds.</strong></span></h2> <p>Garlic chives are also known as Chinese chives have attractive narrow, flat gray-green grass leaves to 12 inches long when allowed root space to fully mature. Its white blossoms appear in great profusion in summer and are good cut-flowers for fresh or dried arrangements.  </p> <p>Both leaves and flowers have a pronounced garlic flavor, although milder than bulbs, that adds zest to salads, stir-fries, rice, and noodles. Perennial. Leaves freeze well.  Can be grown all year round potted on a windowsill.</p> <h3>Sowing chives</h3> <p>You can sow chives seeds thinly outdoors in spring where you want them to grow. Prepare the soil well with added compost or other soil improver and rake to a fine tilth before sowing. Thin out the young plants to 23-30cm (9-12in) apart when large enough to handle.</p> <p>Seeds can also be sown indoors from March to June in pots or cell or plug trays filled with seed sowing compost at a temperature of 18-21C (65-70F). Lightly cover the seed with more compost and keep moist. When seedlings are large enough to handle, transplant into 7.5-10cm (3-4in) pots in bunches of 4-6 seedlings per pot. Grow on the seedlings in cooler conditions of around 10C (50F) and plant outside when the last frosts are over, after hardening off – gradually acclimatizing them to outdoor conditions – for 10-14 days.</p>
MHS 141 (200 S)
Chives Seeds (Allium Schoenoprasum)
Stevia Seeds - Herb 1.9 - 2

Stevia Seeds (Stevia...

Price €1.90 SKU: MHS 12
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Stevia Seeds - Herb</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of +-100 (0,06 g) seeds.<br /></strong></span></h2> <div>Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.</div> <div>With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.</div> <div>The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement,[1][2] but in 2008 approved rebaudioside A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing. In 2011, stevia was approved for use in the EU starting in early December, 2011.</div> <h2><strong>History and use</strong></h2> <div>The genus Stevia consists of 240[5] species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas.[6] They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve),[7] from whose surname originates the Latinized word stevia.[8] Human use of the sweet species S. rebaudiana originated in South America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).[9] The leaves can be eaten fresh, or put in teas and foods.</div> <div>The plant was used extensively by the Guaraní people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil.[10] The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a "sweet treat".[10]</div> <div>Steviol is the basic building block of stevia's sweet glycosides.</div> <div> <p>In 1899, the Swiss botanist Moisés Santiago Bertoni, during his research in eastern Paraguay first described the plant and the sweet taste in detail.[11] Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste.[12] These compounds were named stevioside and rebaudioside, and are 250–300 times as sweet as sucrose, heat stable, pH stable, and non-fermentable.</p> </div> <div>The exact structure of the aglycone and the glycoside were published in 1955.</div> <div>In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, which were suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971,[14] the Japanese have been using stevia in food products, soft drinks (including Coca Cola),[15] and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.[16]</div> <div> <p>Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay), and in Israel. China is the world's largest exporter of stevioside.</p> </div> <div>Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.</div> <div> <h3><strong>Folk medicine and research</strong></h3> </div> <div>For centuries, the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and cardiotonic medicinal teas.[17] Current research has evaluated its effects on obesity[18] and hypertension.[19][20] Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance;[21] it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.</div> <div> <div> <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">min. 21 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-2 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </div> </div> </body> </html>
MHS 12
Stevia Seeds - Herb 1.9 - 2
Utah Celery Seeds (apium...

Utah Celery Seeds (apium...

Price €1.55 SKU: MHS 135
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Celery ''Utah'' Finest Seeds (apium graveolens)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (1g) or 3000 (2g) seeds.</strong></span></h2> <p>Crunchy, tender, and string-less, this vigorous and popular green variety has thick, well-rounded 11” stalks and tightly folded hearts.  A late maturing variety, ideal for autumn use.</p> <p>Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall.</p> <p>The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.</p> </body> </html>
MHS 135 (1g)
Utah Celery Seeds (apium graveolens)

Castor Bean Seeds (Ricinus Communis) 1.85 - 7

Castor Bean Seeds (Ricinus...

Price €1.85 SKU: MHS 125
,
5/ 5
<h2 class=""><strong>Castor Bean Seeds (Ricinus Communis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 15 seeds.</strong></span></h2> <p><i style="font-size: 14px;"><b>Ricinus communis</b></i><span style="font-size: 14px;">, the</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">castor bean</b><span style="font-size: 14px;"> </span><span style="font-size: 14px;">or</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">castor oil plant</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">is a species of</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">perennial</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">flowering plant</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">in the</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">spurge</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">family,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">Euphorbiaceae</span><span style="font-size: 14px;">. It is the sole species in the</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">monotypic</span><span style="font-size: 14px;">genus</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><i style="font-size: 14px;"><b>Ricinus</b></i><span style="font-size: 14px;">, and</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">subtribe</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">Ricininae</b><span style="font-size: 14px;">. The evolution of castor and its relation to other species are currently being studied using modern genetic tools.</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">It reproduces with a mixed pollination system which favors selfing by</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">geitonogamy</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">but at the same time can be an out-crosser by</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">anemophily</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">(wind pollination) or</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">entomophily</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">(insect pollination).</span></p> <div> <p>Its<span> </span>seed<span> </span>is the castor bean, which, despite its name, is not a true<span> </span>bean. Castor is indigenous to the southeastern<span> </span>Mediterranean Basin,<span> </span>Eastern Africa, and India, but is widespread throughout tropical regions (and widely grown elsewhere as an ornamental plant).<sup id="cite_ref-Phillips_5-0" class="reference">[5]</sup></p> <p>Castor seed is the source of<span> </span>castor oil, which has a wide variety of uses. The seeds contain between 40% and 60% oil that is rich in<span> </span>triglycerides, mainly<span> </span>ricinolein. The<span> </span>seed<span> </span>also contains<span> </span>ricin, a<span> </span>water-soluble<span> </span>toxin, which is also present in lower concentrations throughout the plant.</p> <p>An unrelated plant species,<span> </span><i>Fatsia japonica</i><span> </span>(false castor oil plant), is similar in appearance but is from Japan.</p> <h2><span class="mw-headline" id="Nomenclature">Nomenclature</span></h2> <p>The name<span> </span><i>Ricinus</i><span> </span>is a<span> </span>Latin<span> </span>word for<span> </span>tick; the seed is so named because it has markings and a bump at the end that resemble certain ticks. The genus<span> </span><i>Ricinus</i><span> </span><sup id="cite_ref-6" class="reference">[6]</sup><span> </span>also exists in zoology, and designates insects (not ticks) which are parasites of birds; this is possible because the names of animals and plants are governed by different<span> </span>nomenclature codes.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (October 2017)">citation needed</span></i>]</sup></p> <p>The common name "castor oil" probably comes from its use as a replacement for<span> </span>castoreum, a perfume base made from the dried<span> </span>perineal glands<span> </span>of the<span> </span>beaver<span> </span>(<i>castor</i><span> </span>in Latin).<sup id="cite_ref-7" class="reference">[7]</sup>It has another common name,<span> </span><b>palm of Christ</b>, or<span> </span><i>Palma Christi</i>, that derives from castor oil's reputed ability to heal wounds and cure ailments.</p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p><i>Ricinus communis</i><span> </span>can vary greatly in its growth habit and appearance. The variability has been increased by breeders who have selected a range of cultivars for leaf and flower colours, and for oil production. It is a fast-growing,<span> </span>suckering<span> </span>shrub<span> </span>that can reach the size of a small tree, around 12 m (39 ft), but it is not<span> </span>cold hardy.</p> <p>The glossy<span> </span>leaves<span> </span>are 15–45 cm (5.9–17.7 in) long, long-stalked, alternate and palmate with five to twelve deep lobes with coarsely toothed segments. In some varieties they start off dark reddish purple or bronze when young, gradually changing to a dark green, sometimes with a reddish tinge, as they mature. The leaves of some other varieties are green practically from the start, whereas in yet others a pigment masks the green color of all the<span> </span>chlorophyll-bearing parts, leaves, stems and young fruit, so that they remain a dramatic purple-to-reddish-brown throughout the life of the plant. Plants with the dark leaves can be found growing next to those with green leaves, so there is most likely only a single gene controlling the production of the pigment in some varieties.<sup id="cite_ref-8" class="reference">[8]</sup><span> </span>The stems and the spherical, spiny seed capsules also vary in pigmentation. The fruit capsules of some varieties are more showy than the flowers.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Castor_oil_plant_seeds.jpg/220px-Castor_oil_plant_seeds.jpg" width="220" height="129" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> The green capsule dries and splits into three sections, forcibly ejecting seeds</div> </div> </div> <p>The flowers lack petals and are unisexual (male and female) where both types are borne on the same plant (monoecious) in terminal<span> </span>panicle-like<span> </span>inflorescences<span> </span>of green or, in some varieties, shades of red. The male flowers are numerous, yellowish-green with prominent creamy<span> </span>stamens; the female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are relatively few in number and have prominent red<span> </span>stigmas.<sup id="cite_ref-Brickell_9-0" class="reference">[9]</sup></p> <p>The fruit is a spiny, greenish (to reddish-purple)<span> </span>capsule<span> </span>containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the<span> </span>caruncle, which is a type of<span> </span>elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory).</p> <h2><span class="mw-headline" id="Medicinal_uses">Medicinal uses</span></h2> <p>Castor oil<span> </span>has many uses in medicine and other applications.</p> <p>An alcoholic extract of the leaf was shown, in lab rats, to protect the liver from damage from certain poisons.<sup id="cite_ref-10" class="reference">[10]</sup><sup id="cite_ref-11" class="reference">[11]</sup><sup id="cite_ref-12" class="reference">[12]</sup><span> </span>Methanolic<span> </span>extracts of the leaves of<span> </span><i>Ricinus communis</i><span> </span>were used in<span> </span>antimicrobial<span> </span>testing against eight pathogenic bacteria in rats and showed antimicrobial properties. The<span> </span>pericarp<span> </span>of<span> </span><i>Ricinus</i><span> </span>showed central nervous system effects in mice at low doses. At high doses mice quickly died.<sup id="cite_ref-Williamson02_13-0" class="reference">[13]</sup><span> </span>A water extract of the root bark showed analgesic activity in rats.<sup id="cite_ref-Williamson02_13-1" class="reference">[13]</sup><span> </span>Antihistamine and anti-inflammatory properties were found in ethanolic extract of<span> </span><i>Ricinus communis</i><span> </span>root bark.<sup id="cite_ref-14" class="reference">[14]</sup></p> <h2><span class="mw-headline" id="Other_uses">Other uses</span></h2> <p>Extract of<span> </span><i>Ricinus communis</i><span> </span>exhibited<span> </span>acaricidal<span> </span>and<span> </span>insecticidal<span> </span>activities against the adult of<span> </span><i>Haemaphysalis bispinosa</i><span> </span>Neumann (Acarina:<span> </span>Ixodidae) and<span> </span>hematophagous<span> </span>fly<span> </span><i>Hippobosca maculata</i><span> </span>Leach (Diptera:<span> </span>Hippoboscidae).<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>The Bodo tribals of<span> </span>Bodoland<span> </span>in Assam, India, use the leaves of this plant to feed and rear the<span> </span>larvae<span> </span>of<span> </span>muga<span> </span>and<span> </span>endi<span> </span>silkworms.</p> <p>Castor oil is an effective motor lubricant and has been used in<span> </span>internal combustion engines, including those of<span> </span>World War I<span> </span>airplanes, some racing cars and some<span> </span>model airplanes. It has historically been popular for lubricating<span> </span>two-stroke engines<span> </span>due to high resistance to heat compared to petroleum-based oils. It does not mix well with petroleum products, particularly at low temperatures, but mixes better with the methanol based fuels used in<span> </span>glow model engines. In<span> </span>total-loss-lubrication<span> </span>applications, it tends to leave carbon deposits and varnish within the engine. It has been largely replaced by synthetic oils that are more stable and less toxic.</p> <p>Jewelry is often made of castor beans, particularly necklaces and bracelets.<sup id="cite_ref-16" class="reference">[16]</sup></p> <h2><span id="Habitat.2C_growth_and_horticultural_uses"></span><span class="mw-headline">Habitat, growth and horticultural uses</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Ricinus_communis4.jpg/220px-Ricinus_communis4.jpg" width="220" height="328" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> In Greece it is hardy enough to grow as a small tree. In northern countries it is grown instead as an<span> </span>annual.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Castor_bean_young_with_teething_leaves.jpg/220px-Castor_bean_young_with_teething_leaves.jpg" width="220" height="146" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Cotyledons<span> </span>(round) and first true leaves (serrated) on a young plant. This plant is about four weeks old.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Ricin_commun.jpg/220px-Ricin_commun.jpg" width="220" height="249" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> young plant</div> </div> </div> <p>Although<span> </span><i>Ricinus communis</i><span> </span>is indigenous to the southeastern<span> </span>Mediterranean Basin,<span> </span>Eastern Africa, and India, today it is widespread throughout tropical regions.<sup id="cite_ref-Phillips_5-1" class="reference">[5]</sup><span> </span>In areas with a suitable climate, castor establishes itself easily where it can become an invasive plant and can often be found on wasteland.</p> <p>It is also used extensively as a decorative plant in parks and other public areas, particularly as a "dot plant" in traditional<span> </span>bedding schemes. If sown early, under glass, and kept at a temperature of around 20 °C (68 °F) until planted out, the castor oil plant can reach a height of 2–3 metres (6.6–9.8 ft) in a year. In areas prone to<span> </span>frost<span> </span>it is usually shorter, and grown as if it were an<span> </span>annual.<sup id="cite_ref-Phillips_5-2" class="reference">[5]</sup><span> </span>However, it can grow well outdoors in cooler climates, at least in southern England, and the leaves do not appear to suffer frost damage in sheltered spots, where it remains evergreen.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (November 2009)">citation needed</span></i>]</sup><span> </span>It was used in Edwardian times in the parks of Toronto, Ontario, Canada. Although not cultivated there, the plant grows wild in Southern California, notably Griffith Park in Los Angeles.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Leaf_of_Castor_bean_plant.jpg/220px-Leaf_of_Castor_bean_plant.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Leaf</div> </div> </div> <p>Selections have been made by breeders for use as ornamental plants (heights refer to plants grown as annuals) and for commercial production of castor oil.<sup id="cite_ref-Brickell_9-1" class="reference">[9]</sup></p> <dl> <dt>Ornamental cultivars</dt> </dl> <ul> <li>'Carmencita' has gained the<span> </span>Royal Horticultural Society's<span> </span>Award of Garden Merit<sup id="cite_ref-RHSPF_18-0" class="reference">[18]</sup><sup id="cite_ref-19" class="reference">[19]</sup></li> <li>'Carmencita Bright Red' has red stems, dark purplish leaves and red seed pods;</li> <li>'Carmencita Pink' has green leaves and pink seed pods</li> <li>'Gibsonii' has red-tinged leaves with reddish veins and bright scarlet seed pods</li> <li>'New Zealand Purple' has plum colored leaves tinged with red, plum colored seed pods turn to red as they ripen <dl> <dd>(All the above grow to around 1.5 metres (4.9 ft) tall as annuals.)<sup id="cite_ref-Phillips_5-3" class="reference">[5]</sup></dd> </dl> </li> <li>'Impala' is compact (only 1.2 metres or 3.9 feet tall) with reddish foliage and stems, brightest on the young shoots</li> <li>'Red Spire' is tall (2–3 metres or 6.6–9.8 feet) with red stems and bronze foliage</li> <li>'Zanzibarensis' is also tall (2–3 metres or 6.6–9.8 feet), with large, mid-green leaves (50 centimetres or 20 inches long) that have white midribs<sup id="cite_ref-Brickell_9-2" class="reference">[9]</sup></li> </ul> <p>Cultivars for oil production:</p> <ul> <li>'Hale' was launched in the 1970s for the State of Texas.<sup id="cite_ref-20" class="reference">[20]</sup><span> </span>It is short (up to 1.2 m or 3 ft 11 in) and has several racemes</li> <li>'Brigham' is a variety with reduced ricin content adapted for Texas. It grows up to 1.8 m (5 ft 11 in) and has 10% of the ricin content of 'Hale'</li> <li>'BRS Nordestina' was developed by Brazil's<span> </span>Embrapa<span> </span>in 1990 for hand harvest and semi-arid environments</li> <li>'BRS Energia" was developed by Embrapa in 2004 for mechanised or hand harvest</li> <li>'GCH6' was developed by<span> </span>Sardarkrushinagar Dantiwada University, India, 2004: it is resistant to root rot and tolerant to<span> </span>fusarium wilt</li> <li>'GCH5' was developed by Sardarkrushinagar Dantiwada University, 1995. It is resistant to fusarium wilt</li> <li>'Abaro' was developed by the<span> </span>Ethiopian Institute of Agricultural Research's Essential Oils Research Center for hand harvest</li> <li>'Hiruy' was developed by the Ethiopian Institute of Agricultural Research's<span> </span>Melkassa<span> </span>and<span> </span>Wondo Genet<span> </span>Agricultural Research Centers for hand harvest during 2010/2011</li> </ul> <h2><span class="mw-headline" id="Plant-animal_interactions">Plant-animal interactions</span></h2> <p><i>Ricinus communis</i><span> </span>is the host plant of the common castor butterfly (<i>Ariadne merione</i>), the eri silkmoth (<i>Samia cynthia ricini</i>), and the castor semi-looper moth (<i>Achaea janata</i>). It is also used as a food plant by the<span> </span>larvae<span> </span>of some other species of<span> </span>Lepidoptera, including<span> </span><i>Hypercompe hambletoni</i><span> </span>and the nutmeg (<i>Discestra trifolii</i>).</p> <h2><span class="mw-headline" id="Allergenic_potential">Allergenic potential</span></h2> <p><i>Ricinus</i><span> </span>is extremely allergenic, and has an<span> </span>OPALS<span> </span>allergy scale rating of 10 out of 10. The plant is also a very strong trigger for asthma, and allergies to<span> </span><i>Ricinus</i><span> </span>are commonplace and severe.<sup id="cite_ref-Ogren_21-0" class="reference">[21]</sup></p> <p>The castor oil plant produces abundant amounts of very light pollen, which easily become airborne and can be inhaled into the lungs, triggering allergic reactions. The sap of the plant causes skin rashes. Individuals who are allergic to the plant can also develop rashes from merely touching the leaves, flowers, or seeds. These individuals can also have cross-allergic reactions to<span> </span>latex<span> </span>sap from the related<span> </span><i>Hevea brasiliensis</i><span> </span>plant.<sup id="cite_ref-Ogren_21-1" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Toxicity">Toxicity</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Seeds_of_Ricinus_communis.jpg/220px-Seeds_of_Ricinus_communis.jpg" width="220" height="220" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seeds</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Ricin</div> <p>The toxicity of raw castor beans is due to the presence of<span> </span>ricin. Although the lethal dose in adults is considered to be four to eight seeds, reports of actual poisoning are relatively rare.<sup id="cite_ref-22" class="reference">[22]</sup><span> </span>According to the<span> </span><i>Guinness World Records</i>, this is the world's most poisonous common plant.<sup id="cite_ref-23" class="reference">[23]</sup><span> </span>Symptoms of overdosing on ricin, which can include<span> </span>nausea,<span> </span>diarrhea,<span> </span>tachycardia,<span> </span>hypotension<span> </span>and<span> </span>seizures, persist for up to a week. However, the poison can be extracted from castor by concentrating it with a fairly complicated process similar to that used for extracting<span> </span>cyanide<span> </span>from<span> </span>almonds.</p> <p>If ricin is ingested, symptoms may be delayed by up to 36 hours but commonly begin within 2–4 hours. These include a burning sensation in mouth and throat, abdominal pain, purging and bloody diarrhea. Within several days there is severe dehydration, a drop in blood pressure and a decrease in urine. Unless treated, death can be expected to occur within 3–5 days; however, in most cases a full recovery can be made.<sup id="cite_ref-Soto-Blanco_24-0" class="reference">[24]</sup><sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Poisoning occurs when animals, including humans, ingest broken seeds or break the<span> </span>seed<span> </span>by chewing: intact seeds may pass through the digestive tract without releasing the toxin.<sup id="cite_ref-Soto-Blanco_24-1" class="reference">[24]</sup><span> </span>The toxin provides the castor oil plant with some degree of natural protection from insect pests such as<span> </span>aphids. Ricin has been investigated for its potential use as an<span> </span>insecticide.<sup id="cite_ref-Ombrello_26-0" class="reference">[26]</sup><span> </span>The castor oil plant is also the source for<span> </span>undecylenic acid, a natural<span> </span>fungicide.</p> <p>Commercially available cold-pressed castor oil is not toxic to humans in normal doses, either internal or externally.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h2><span class="mw-headline" id="Chemistry">Chemistry</span></h2> <p>Three<span> </span>terpenoids<span> </span>and a<span> </span>tocopherol-related compound have been found in the aerial parts of<span> </span><i>Ricinus</i>. Compounds named (3<i>E</i>,7<i>Z</i>,11<i>E</i>)-19-hydroxycasba-3,7,11-trien-5-one, 6α-hydroxy-10β-methoxy-7α,8α-epoxy-5-oxocasbane-20,10-olide, 15α-hydroxylup-20(29)-en-3-one, and (2<i>R</i>,4a<i>R</i>,8a<i>R</i>)-3,4,4a,8a-tetrahydro-4a-hydroxy-2,6,7,8a-tetramethyl-2-(4,8, 12-trimethyltridecyl)-2<i>H</i>-chromene-5,8-dione were isolated from the methanol extracts of<span> </span><i>Ricinus communis</i><span> </span>by chromatographic methods.<sup id="cite_ref-28" class="reference">[28]</sup><span> </span>Partitioned h-hexane fraction of<span> </span><i>Ricinus</i><span> </span>root methanol extract resulted in enrichment of two triterpenes: lupeol and urs-6-ene-3,16-dione (erandone). Crude methanolic extract, enriched n-hexane fraction and isolates at doses 100 mg/kg p.o. exhibited significant (P &lt; 0.001) anti-inflammatory activity in carrageenan-induced hind paw oedema model.<sup id="cite_ref-29" class="reference">[29]</sup></p> <h2><span class="mw-headline" id="Modern_commercial_usage">Modern commercial usage</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/2006castor_oil_seed.PNG/220px-2006castor_oil_seed.PNG" width="220" height="96" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Seed output in 2006</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Castor_bean_in_distubred_area.jpg/220px-Castor_bean_in_distubred_area.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Plant in disturbed area</div> </div> </div> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Castor oil</div> <p>Global castor seed production is around two million tons per year. Leading producing areas are India (with over three-quarters of the global yield), China and Mozambique, and it is widely grown as a crop in Ethiopia. There are several active breeding programmes.</p> <div></div> <h3><span class="mw-headline" id="Production">Production</span></h3> <table border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align="left"> <tbody> <tr> <th colspan="5">Top ten castor oil seed producers – 2013</th> </tr> <tr> <th width="25%" bgcolor="#ddddff">Country</th> <th width="15%" bgcolor="#ddddff">Production (Tonnes)</th> <th width="10%" bgcolor="#ddddff">Footnote</th> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/23px-Flag_of_India.svg.png" width="23" height="15" class="thumbborder" /> </span>India</td> <td align="right">1,744,000</td> <td align="right"></td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" width="23" height="15" class="thumbborder" /> </span>People's Republic of China</td> <td align="right">60,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Flag_of_Mozambique.svg/23px-Flag_of_Mozambique.svg.png" width="23" height="15" class="thumbborder" /> </span>Mozambique</td> <td align="right">60,000</td> <td align="right">F</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Flag_of_Ethiopia.svg/23px-Flag_of_Ethiopia.svg.png" width="23" height="12" class="thumbborder" /> </span>Ethiopia</td> <td align="right">13,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder" /> </span>Thailand</td> <td align="right">12,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder" /> </span>Brazil</td> <td align="right">11,953</td> <td align="right"></td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Flag_of_Paraguay.svg/23px-Flag_of_Paraguay.svg.png" width="23" height="13" class="thumbborder" /> </span>Paraguay</td> <td align="right">11,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Flag_of_South_Africa.svg/23px-Flag_of_South_Africa.svg.png" width="23" height="15" class="thumbborder" /> </span>South Africa</td> <td align="right">6,200</td> <td align="right">F</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Flag_of_Pakistan.svg/23px-Flag_of_Pakistan.svg.png" width="23" height="15" class="thumbborder" /> </span>Pakistan</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/23px-Flag_of_Vietnam.svg.png" width="23" height="15" class="thumbborder" /> </span>Vietnam</td> <td align="right">6,000</td> <td align="right">*</td> </tr> <tr> <td bgcolor="#cccccc"><span class="flagicon"> </span><b>World</b></td> <td bgcolor="#cccccc" align="right"><b>1,854,775</b></td> <td bgcolor="#cccccc" align="right"><b>A</b></td> </tr> <tr> <td colspan="5">No symbol = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, A = Aggregate (may include official, semi-official or estimates);<br /> <p>Source:<span> </span>Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division</p> </td> </tr> </tbody> </table> <div></div> <h3><span class="mw-headline" id="Other_modern_uses">Other modern uses</span></h3> <ul> <li>Whether natural, blended, or chemically altered, castor oil still has many uses. For example, it remains of commercial importance as a non-freezing,<span> </span>antimicrobial, pressure-resistant lubricant for special purposes, either of latex or metals, or as a lubricating component of fuels.<sup id="cite_ref-MortierOrszulik2012_30-0" class="reference">[30]</sup></li> <li>Castor products are sources of various chemical<span> </span>feedstocks.<sup id="cite_ref-31" class="reference">[31]</sup></li> <li>In Brazil, castor oil (locally known as mamona oil) is a raw material for some varieties of<span> </span>biodiesel.</li> <li>In rural areas, the abundant seeds are used by children for<span> </span>slingshot<span> </span>balls, as they have the right weight, size, and hardness.</li> <li>Because castor seeds are attractively patterned, they are popular in low-cost personal adornments, such as non-durable necklaces and bracelets.</li> <li>Castor oil has long been used on the skin to prevent dryness. Either purified or processed, it still is a component of many cosmetics.</li> <li>The high percentage of<span> </span>ricinoleic acid<span> </span>residues in castor oil and its derivatives, inhibits many microbes, whether viral, bacterial or fungal. They accordingly are useful components of many ointments and similar preparations.</li> <li>Castor oil is the major raw material for<span> </span>polyglycerol polyricinoleate, a modifier that improves the flow characteristics of<span> </span>cocoa butter<span> </span>in the manufacture of<span> </span>chocolate bars, and thereby the costs.</li> <li>Castor oil is used in the USA to repel<span> </span>moles<span> </span>and<span> </span>voles<span> </span>for lawn care.</li> </ul> <h2><span class="mw-headline" id="Historical_usage">Historical usage</span></h2> <p>Castor seeds have been found in<span> </span>Egyptian<span> </span>tombs dating back to 4000 BC; the slow-burning oil was mostly used to fuel lamps.<span> </span>Herodotus<span> </span>and other<span> </span>Greek<span> </span>travellers noted the use of castor seed oil for lighting, body ointments, and improving hair growth and texture.<span> </span>Cleopatra<span> </span>is reputed to have used it to brighten the whites of her eyes. The<span> </span>Ebers Papyrus<span> </span>is an ancient Egyptian medical treatise believed to date from 1552 BC. Translated in 1872, it describes castor oil as a<span> </span>laxative.<sup id="cite_ref-32" class="reference">[32]</sup></p> <p>The use of castor bean oil (<i>eranda</i>) in India has been documented since 2000 BC in lamps and in local medicine as a laxative,<span> </span>purgative, and<span> </span>cathartic<span> </span>in<span> </span>Unani,<span> </span>Ayurvedic,<span> </span>siddha<span> </span>and other<span> </span>ethnomedical<span> </span>systems. Traditional Ayurvedic and<span> </span>siddha medicine<span> </span>considers castor oil the king of medicinals for curing<span> </span>arthritic diseases. It is regularly given to children orally, for de-worming.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2013)">citation needed</span></i>]</sup></p> <p>The ancient Romans had a variety of medicinal/cosmetic uses for both the seeds and the leaves of<span> </span><i>Ricinus communis</i>. The naturalist<span> </span>Pliny the Elder<span> </span>cited the poisonous qualities of the seeds, but mentioned that they could be used to form wicks for oil lamps (possibly if crushed together), and the oil for use as a laxative and lamp oil.<sup id="cite_ref-33" class="reference">[33]</sup><span> </span>He also recommends the use of the leaves as follows:</p> <blockquote class="templatequote"> <p>"The leaves are applied topically with vinegar for<span> </span>erysipelas, and fresh-gathered, they are used by themselves for diseases of the mamillæ [breasts] and de- fluxions; a decoction of them in wine, with<span> </span>polentaand<span> </span>saffron, is good for inflammations of various kinds. Boiled by themselves, and applied to the face for three successive days, they improve the complexion."<sup id="cite_ref-34" class="reference">[34]</sup></p> </blockquote> <p>In<span> </span>Haiti<span> </span>it is called<span> </span><i>maskreti</i>,<sup id="cite_ref-35" class="reference">[35]</sup><span> </span>where the plant is turned into a red oil that is then given to newborns as a<span> </span>purgative<span> </span>to cleanse the insides of their first stools.<sup id="cite_ref-36" class="reference">[36]</sup></p> <p>Castor seed and its oil have also been used in China for centuries, mainly prescribed in local medicine for internal use or use in dressings.</p> <p>Castor oil was used as an instrument of coercion by the paramilitary<span> </span>Blackshirts<span> </span>under the regime of<span> </span>Italian<span> </span>dictator<span> </span>Benito Mussolini, as well as by the<span> </span>Spanish Civil Guard<span> </span>in Francoist Spain. Dissidents and regime opponents were forced to ingest the oil in large amounts, triggering severe<span> </span>diarrhea<span> </span>and<span> </span>dehydration, which could ultimately cause death. This punishment method was originally thought of by<span> </span>Gabriele D'Annunzio, the Italian poet and Fascist supporter, during the<span> </span>First World War. (<i>See also:<span> </span>Castor oil's use as a means of intimidation in Fascist Italy</i>)</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 125 (4.5g)
Castor Bean Seeds (Ricinus Communis) 1.85 - 7
Pokeweed, Poke Sallet Seeds (Phytolacca Americana) 2.25 - 8

Pokeweed, Poke Sallet Seeds...

Price €2.25 SKU: V 75
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5/ 5
<h2>Pokeweed, Poke Sallet Seeds (Phytolacca Americana)</h2> <h2><strong style="color: #ff0000;">Price for Package of<strong> 10 </strong>seeds.</strong></h2> <p><i style="font-size: 14px;"><b>Phytolacca americana</b></i><span style="font-size: 14px;">, also known as</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">American pokeweed</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">pokeweed</b><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">poke sallet</b><span style="font-size: 14px;">, or</span><span style="font-size: 14px;"> </span><b style="font-size: 14px;">poke salad</b><span style="font-size: 14px;">, is a</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">poisonous</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">herbaceous</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">perennial plant</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">in the pokeweed family</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">Phytolaccaceae</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">growing up to 8 ft (2.4m) in height. It has simple</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">leaves</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">on green to red or purplish</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">stems</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">and a large white</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">taproot</span><span style="font-size: 14px;">. The</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">flowers</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">are green to white, followed by purple to almost black</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">berries</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">which are a food source for songbirds such as</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">gray catbird</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">northern mockingbird</span><span style="font-size: 14px;">,</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">northern cardinal</span><span style="font-size: 14px;">, and</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">brown thrasher</span><span style="font-size: 14px;">, as well as other birds and some small animals (i.e., to species that are unaffected by its mammalian</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">toxins</span><span style="font-size: 14px;">).</span></p> <div> <p>Pokeweed is native to eastern<span> </span>North America, the Midwest, and the<span> </span>Gulf Coast, with more scattered populations in the far West. It is also naturalized in parts of Europe and Asia. It is considered a<span> </span>pest species<span> </span>by farmers.<sup class="noprint Inline-Template">[<i><span title="This claim needs references to reliable sources in the body of the article. (May 2015)">not verified in body</span></i>]</sup><span> </span>Additionally, pokeweed poses a danger to human and animal populations via<span> </span>poisoning; with toxicity levels increasing as the plant matures, and with poisonous fruit. The young leaves can be made edible by proper cooking. It is used as an<span> </span>ornamental<span> </span>in<span> </span>horticulture, and it provokes interest for the variety of its<span> </span>natural products<span> </span>(toxins and other classes), for its<span> </span>ecological<span> </span>role, its historical role in<span> </span>traditional medicine, and for some utility in<span> </span>biomedical research<span> </span>(e.g., in studies of<span> </span>pokeweed mitogen). In the wild, it is easily found growing in<span> </span>pastures, recently cleared areas, and<span> </span>woodland<span> </span>openings,<span> </span>edge habitats<span> </span>such as along fencerows, and in wastelands.</p> <h2><span class="mw-headline" id="General_description">General description</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Pokeberries.png/220px-Pokeberries.png" width="220" height="147" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Pokeweed berries</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Mature Pokeweed.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Mature_Pokeweed.jpg/220px-Mature_Pokeweed.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> </div> </div> </div> <p>Pokeweed is a member of the<span> </span>Phytolaccaceae, or broader pokeweed family, and is a native<span> </span>herbaceous<span> </span>perennial plant,<span> </span>that is large, growing up to 8 feet (2 meters) in height.<span> </span>One to several branches grow from the crown of a thick, white, fleshy<span> </span>taproot, each a "stout, smooth, green to somewhat purplish stem;" with simple, entire<span> </span>leaves<span> </span>with long petioles alternately arranged along the stem.</p> <p>Pokeweeds reproduce only by their seeds (large glossy black, and lens-shaped), contained in a fleshy, 10-celled, purple-to-near-black berry with crimson juice. The flowers are<span> </span>perfect,<span> </span>radially symmetric, white or green, with 4-5 sepals and no petals. The flowers develop in elongated clusters termed<span> </span>racemes.<span> </span>The seeds have a long viability and can germinate after many years in the soil.</p> <p>Birds are unaffected by the natural chemicals contained in the berries (see below),<span> </span>and eat them, dispersing the seeds. Seed are also found in commercial seed (e.g., vegetable seed packets).<span> </span>The berries are reported to be a good food source for songbirds and other bird species and small animals unaffected by its toxins.<span> </span>Distribution via birds is thought to account for the appearance of isolated plants in areas that had otherwise not been populated by pokeweed.</p> <h2><span class="mw-headline" id="Names">Names</span></h2> <p><i>P. americana</i><span> </span>or pokeweed is known as<span> </span><i>pokeberry,</i><span> </span><i>poke root,</i><span> </span><i>Virginia poke</i><span> </span>(or simply<span> </span><i>poke</i>),<span style="font-size: 11.6667px;"> </span><i>pigeonberry,</i><span> </span><i>inkberry,</i><span> </span><i>redweed</i><span> </span>or<span> </span><i>red ink plant</i>.<span> </span>When used in<span> </span>Chinese medicine, it is called<span> </span><i>chuíxù shānglù</i>(垂序商陸).<span> </span>The plant and its properly-cooked leaves are also called<span> </span><i>poke sallet</i><span> </span>or more commonly<span> </span><i>poke salad</i>, sometimes spelled<span> </span><i>polk salad</i>.</p> <h2><span id="Toxicity.2C_poisoning_and_mortality"></span><span class="mw-headline">Toxicity, poisoning and mortality</span></h2> <p>All parts of the plant are toxic and pose risks to human and mammalian health.<span> </span>In summary, the poisonous principles are found in highest concentrations in the rootstock, then in leaves and stems and then in the ripe fruit.<span> </span>The plant generally gets more toxic with maturity,<span> </span>with the exception of the berries (which have significant toxicity even while green).</p> <p>Children may be attracted by clusters of berries.<span> </span>Ohio Agricultural Research and Development Center (OARDC) note that</p> <blockquote class="templatequote"> <p>Children are most frequently poisoned by eating raw berries. Infants are especially sensitive and have died from eating only a few raw berries. Adults have been poisoned, sometimes fatally, by eating improperly prepared leaves and shoots, especially if part of the root is harvested with the shoot, and by mistaking the root for an edible tuber. Research with humans has also shown that common pokeweed can cause mutations (possibly leading to cancer) and birth defects. Since the juice of pokeweed can be absorbed through the skin, contact of plant parts with bare skin should be avoided.</p> </blockquote> <p>Pokeweed is to be avoided during pregnancy and children consuming even one berry may require emergency treatment.<span> </span>The plant sap can cause<span> </span>dermatitis<span> </span>in sensitive people.</p> <p>Birds are apparently immune to this poison.<span> </span>The plant is not palatable to animals and is avoided unless little else is available, or if it is in contaminated hay, but horses, sheep and cattle have been poisoned by eating fresh leaves or green fodder, and pigs have been poisoned by eating the roots.</p> <p>Human deaths resulting from pokeweed consumption are uncommon,<span> </span>but cases of<span> </span>emesis<span> </span>and<span> </span>catharsis<span> </span>are known,<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2015)">citation needed</span></i>]</sup><span> </span>and a child who consumed crushed seeds in a juice is reported to have died.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2012)">citation needed</span></i>]</sup><span> </span>If death occurs, it is usually due to respiratory paralysis.</p> <p>Historically, pokeweed poisonings were common in eastern North America during the 19th century, especially from the use of tinctures as antirheumatic preparations and from ingestion of berries and roots that were mistaken for<span> </span>parsnip,<span> </span>Jerusalem artichoke, or<span> </span>horseradish.</p> <h3><span class="mw-headline" id="Symptoms_and_response_to_poisoning">Symptoms and response to poisoning</span></h3> <p>Owen states:<sup id="cite_ref-Owen88_3-13" class="reference"></sup></p> <blockquote class="templatequote"> <p>If taken internally, pokeweed is a slow acting but a violent emetic. Vomiting usually starts about 2 hours after the plant or parts of it have been eaten. Severe cases of poisoning result in purging, spasms, and sometimes convulsions. If death occurs, it is usually due to paralysis of the respiratory organs. Cases of animal or human poisoning should be handled by a veterinarian or a physician.</p> </blockquote> <p>The OARDC staff scientists note that immediate and subsequent symptoms of poisoning from pokeweed include "a burning sensation in the mouth, salivation, gastrointestinal cramps, and vomiting and bloody diarrhea", and that depending upon the amount consumed, more severe symptoms can occur, including "anemia, altered heart rate and respiration, convulsions and death from respiratory failure."<sup id="cite_ref-oardc_10-5" class="reference">[10]</sup><span> </span>If only small quantities of the plant or its extracts are ingested, people and animals may recover within one to two days.<sup id="cite_ref-oardc_10-6" class="reference">[10]</sup><sup id="cite_ref-16" class="reference">[16]</sup></p> <h2><span class="mw-headline" id="Habitat_and_range">Habitat and range</span></h2> <p>Pokeweed is native to eastern<span> </span>North America, the Midwest, the<span> </span>Gulf Coast, and the West coast states of the USA.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h2><span class="mw-headline" id="Morphology">Morphology</span></h2> <table class="box-Refimprove_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39" /></div> </td> <td class="mbox-text"></td> </tr> </tbody> </table> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Phytolacca_americana_cluster_-_single.jpg/220px-Phytolacca_americana_cluster_-_single.jpg" width="220" height="391" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> A cluster of Pokeweed berries</div> </div> </div> <p><i>Plant Type</i>: Perennial herbaceous plant which can reach a height of 10 feet (3 meters), but is usually 4 ft (1.2 m) to 6 ft (2 m). However, the plant must be a few years old before the root grows large enough to support this size. The stem is often red as the plant matures. There is an upright, erect central stem early in the season, which changes to a spreading, horizontal form later in the season with the weight of the berries. Plant dies back to roots each winter. Stem has a chambered<span> </span>pith.</p> <p><i>Leaves</i>: The leaves are alternate with coarse texture with moderate<span> </span>porosity. Leaves can reach sixteen inches in length. Each leaf is entire. Leaves are medium green and smooth with what some characterize as an unpleasant odor.</p> <p><i>Flowers</i>: The flowers have 5 regular parts with upright stamens and are up to 0.2 inches (5 mm) wide. They have white petal-like sepals without true petals, on white pedicels and peduncles in an upright or drooping raceme, which darken as the plant fruits. Blooms first appear in early summer and continue into early fall.</p> <p><i>Fruit</i>: A shiny dark purple berry held in<span> </span>racemose<span> </span>clusters on pink<span> </span>pedicels<span> </span>with a pink<span> </span>peduncle. Pedicels without berries have a distinctive rounded five part calyx. Fruits are round with a flat indented top and bottom. Immature berries are green, turning white and then blackish purple.</p> <p><i>Root</i>: Thick central taproot which grows deep and spreads horizontally. Rapid growth. Tan cortex, white pulp, moderate number of rootlets. Transversely cut root slices show concentric rings. No nitrogen fixation ability.<sup id="cite_ref-GRIN_6-5" class="reference">[6]</sup><sup class="noprint Inline-Template">[<i><span title="The material near this tag failed verification of its source citation(s). (May 2015)">not in citation given</span></i>]</sup><sup id="cite_ref-autogenerated1_14-2" class="reference">[14]</sup></p> <h2><span class="mw-headline" id="Natural_products">Natural products</span></h2> <p>Various sources discuss notable chemical constituents of the plant.<span> </span>Owen of Iowa State University notes that the "entire pokeweed plant contains a poisonous substance similar to saponin" and that the "alkaloid<span> </span>phytolaccine<span> </span>also occurs in small amounts."<sup id="cite_ref-Owen88_3-14" class="reference"></sup><span> </span>Heller at the National Library of Medicine notes the two natural products, the alkaloid<span> </span>phytolaccatoxin<span> </span>and<span> </span>phytolaccagenin, as contributing to human poisoning.<sup id="cite_ref-HellerNLM13_11-2" class="reference"></sup><span> </span>The<span> </span><i>Canadian Poisonous Plants Information System</i><span> </span>echoes the information about phytolaccine and phytolaccatoxin.<sup id="cite_ref-CPPIS13_12-1" class="reference"></sup></p> <p>Other toxic components include<span> </span>triterpene<span> </span>saponins<span> </span>based on the triterpene genins, phytolaccagenin as noted, and<span> </span>jaligonic acid,<span> </span>phytolaccagenic acid<span> </span>(phytolaccinic acid),<span> </span>esculentic acid, and<span> </span>pokeberrygenin,<sup id="cite_ref-KangWoo80_19-0" class="reference">[19]</sup><span> </span>and<span> </span>phytolaccasides<span> </span>A, B, D, E, and G, and<span> </span>phytolaccasaponins<span> </span>B, E, and G.<sup id="cite_ref-20" class="reference"></sup><sup id="cite_ref-21" class="reference"></sup></p> <p>Triterpene saponins isolated from the berries of pokeweed uncharacterized as to toxicity include<span> </span>esculentoside E; and<span> </span>phytolaccasides<span> </span>C and F, and<span> </span>oleanolic acid, and 3-oxo-30-carbomethoxy-23-norolean-12-en-28-oic acid.<sup id="cite_ref-KangWoo80_19-1" class="reference">[19]</sup><span> </span>Triterpene alcohols isolated include<span> </span>α-spinasterol<span> </span>and its<span> </span>glucoside, α-spinasteryl-β-<small>D</small>-glucoside, and a<span> </span>palmityl-derivative, 6-palmytityl-α-spinasteryl-6-<small>D</small>-glucoside, as well as a similarly functionalized<span> </span>stigmasterolderivative, 6-palmityl-Δ7-stigmasterol-Δ-<small>D</small>-glucoside.<sup id="cite_ref-KangWoo80_19-2" class="reference"></sup></p> <p>Other than<span> </span>starch<span> </span>and various<span> </span>tannins, other small molecule natural products isolated from pokeweed include<span> </span>canthomicrol,<span> </span>astragalin, and<span> </span>caryophyllene.<sup id="cite_ref-KangWoo80_19-3" class="reference"></sup><span> </span>Seeds contain the phenolic aldehyde<span> </span>caffeic aldehyde.<sup id="cite_ref-22" class="reference"></sup></p> <p>Proteins of interest include various<span> </span>lectins, protein PAP-R, and<span> </span>pokeweed mitogen<span> </span>(PWM),<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2015)">citation needed</span></i>]</sup><span> </span>as well as a toxic<span> </span>glycoprotein.<sup id="cite_ref-CPPIS13_12-2" class="reference"></sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Horticultural_and_ecological_utility">Horticultural and ecological utility</span></h3> <p>Pokeweed berries are reported to be a good food source for songbirds such as<span> </span>gray catbird<span> </span>(<i>Dumetella carolinensis</i>),<span> </span>northern mockingbird<span> </span>(<i>Mimus polyglottos</i>),<span> </span>northern cardinal<span> </span>(<i>Cardinalis cardinals</i>),<span> </span>brown thrasher(<i>Toxostoma rufum</i>), other bird species including mourning dove (<i>Zenaida macroura</i>), and<span> </span>cedar waxwing<span> </span>(<i>Bombycilla cedrorum</i>). Small mammals apparently tolerant of its toxins include raccoon, opossum, red and gray fox, and the white-footed mouse.<sup id="cite_ref-23" class="reference"></sup></p> <p>Pokeweed is used as a sometime food source by the larvae of some<span> </span><i>Lepidoptera</i><span> </span>species, including the<span> </span>giant leopard moth<span> </span>(<i>Hypercompe scribonia</i>).</p> <p>Some pokeweeds are grown as ornamental plants, mainly for their attractive berries. A number of cultivars have been selected for larger fruit<span> </span>panicles.</p> <h3><span class="mw-headline" id="Folk_and_alternative_medicine">Folk and alternative medicine</span></h3> <p>Owen notes that "Indians and early settlers used the root in poultices and certain drugs for skin diseases and rheumatism."</p> <p>The late 19th century herbal, the<span> </span><i>King's American Dispensatory,</i><span> </span>describes various folk medical uses that led individuals to ingest pokeberry products.<span> </span><i>Phytolacca</i><span> </span>extract was advertised as a prescription weight loss drug in the 1890s.</p> <p>Pokeweed is promoted in<span> </span>alternative medicine<span> </span>as a<span> </span>dietary supplement<span> </span>that can treat a wide range of maladies including<span> </span>mumps,<span> </span>arthritis<span> </span>and various skin conditions.<sup id="cite_ref-acs_28-0" class="reference">[28]</sup><span> </span>While pokeweed has been subject to laboratory research, there is no<span> </span>medical evidence<span> </span>that it has any beneficial effect on human health.</p> <h3><span class="mw-headline" id="Food_uses">Food uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Woman_preparing_poke_salad.jpg/220px-Woman_preparing_poke_salad.jpg" width="220" height="285" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Woman preparing poke salad</div> </div> </div> <p>Poke is a traditional southern<span> </span>Appalachian<span> </span>food. The leaves and stems of very young plants can both be eaten, but must be cooked, usually boiled three times in fresh water each time. The leaves have a taste similar to spinach; the stems taste similar to<span> </span>asparagus. To prepare stems, harvest young stalks prior to chambered pith formation, carefully peel the purple skin away, then chop the stalk up and fry in meal like<span> </span>okra. A typical recipe for preparation of pokeweed leaves is to remove the leaves from the plant, rinse the leaves in cool water, bring the leaves to a rolling boil in a large pot about 20 minutes, pour the leaves into a sieve (discarding the cooking water), rinse them in cool water, repeat the boiling and the rinsing at least two more times, panfry the leaves in bacon grease for a couple of minutes, add bacon, and salt &amp; pepper to taste.</p> <p>The root is never eaten and cannot be made edible,<span> </span>but a late 19th century herbal, the<span> </span><i>King's American Dispensatory,</i><span> </span>describes various folk medical uses that led individuals to ingest pokeberry products,<span> </span>and festivals still celebrate the plant's use in its historical food preparations (see below).</p> <h3><span class="mw-headline" id="Other_uses">Other uses</span></h3> <p>Plant toxins from<span> </span><i>Phytolacca</i><span> </span>are being explored as a means to control<span> </span>zebra mussels.<sup id="cite_ref-31" class="reference"></sup></p> <p>The toxic extract of pokeweed berries can be processed to yield a red<span> </span>ink<span> </span>or<span> </span>dye.<sup id="cite_ref-34" class="reference"></sup></p> <p>During the middle of the 19th century<span> </span>wine<span> </span>often was coloured with juice from pokeberries.</p> </div> <div></div> <div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-1,5 months in moist sowing mix at 2-5 ° C refrigerator</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">5-12ºC (41-53ºF)</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">until it germinates </span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em><em></em></span></p> </td> </tr> </tbody> </table> </div>
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Pokeweed, Poke Sallet Seeds (Phytolacca Americana) 2.25 - 8