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Spanish broom Seeds...

€1.75 SKU: T 85

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T 85 (10 S)

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This plant has giant fruits

Brown Aromatic, Jasmine...

€2.45 SKU: VE 227

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VE 227 (20 S)

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Bladder Campion Seeds...

€1.95 SKU: MHS 35

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5/ 5

<h2>Bladder Campion Seeds (Silene vulgaris)</h2> <h2>Price for Package of 10 seeds.</h2> Silene vulgaris, the bladder campion or maidenstears,[4] is a plant species of the genus Silene of the family Caryophyllaceae. It is native to Europe, where in some parts it is eaten but is also widespread in North America, where it is a common wildflower in meadows, open woods, and fields. <h2>Gastronomy</h2> The young shoots and the leaves may be used as food in some countries of the Mediterranean region. The tender leaves may be eaten raw in salads. The older leaves are usually eaten boiled or fried, sauteed with garlic as well as in omelets. <h3>Crete and Cyprus</h3> In Crete, it is called Agriopapoula (Αγριοπάπουλα) and the locals eat its leaves and tender shoots browned in olive oil.[7] In Cyprus, it is very widely eaten, so much that it has, in recent years, come back into being cultivated and sold in shops in bunches. Two of the common Cypriot names are Tsakrostoukkia and Strouthouthkia (στρουθούθκια). <h3>Italy</h3> In Italy the leaves of this plant may be used also as an ingredient in risotto. It is commonly known as sculpit, stridolo, or by the obsolete scientific name Silene inflata, as well as s-ciopetin, or grixol in Veneto, and nenkuz, or sclopit in Friuli. <h3>Spain (La Mancha)</h3> Formerly in La Mancha region of Spain, where Silene vulgaris leaves are valued as a green vegetable, there were people known as "collejeros" who picked these plants and sold them. Leaves are small and narrow, so it takes many plants to obtain a sizeable amount. In La Mancha the Silene vulgaris leaves, locally known as "collejas", were mainly used to prepare a dish called gazpacho viudo (widower gazpacho). The ingredients were flatbread known as tortas de gazpacho and a stew prepared with Silene vulgaris leaves.[8] Other dishes prepared with these leaves in Spain include "potaje de garbanzos y collejas", "huevos revueltos con collejas" and "arroz con collejas". <h3>Serbia</h3> In Serbia, dried flowers are used to make tea and treat women's diseases.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 35 (10 S)

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Water spinach seeds...

€1.35 SKU: P 9

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P 9 (10 S)

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Variety from India

Rakthashali Red Rice Seeds

€1.95 SKU: VE 103 RR (3.6g)

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<h2>Rakthashali Red Rice Seeds</h2> <h2>Price for Package of 100 (3,6 g) seeds.</h2> Rakthashali, a rare rice variety. One of the rarest red rice varieties with high medicinal value and believed to be extinct in this part of the world. Rakthashali, also called Red Sali, Chennellu, Raktasali is widely mentioned in Puranas and ancient texts of Ayurveda as having properties potent enough to cure many ailments. Ayurveda says this variety of rice, dating its use back to more than 3,000 years, is good for the Tridoshas, such as Vatha, Pitha, and Kafa. Rakthashali was a rice variety with the most nutrient and herbal value. Its herbal properties are yet to be documented properly. It is one of the rarest rice varieties. The unavailability of Rakthashali rice has made Ayurveda practitioners to prescribe Njavara rice variety for various ailments. There are sections of people who falsely propagate Njavara as having the properties of Rakthashali. Ayurveda considered red rice (rakta shali) the best among the other rice varieties, due to desirable property as they had the power to redress the imbalance in the tridosha or humours whose imbalance in the body causes various types of diseases. In recent times, interest in red rice has been revived because of the presence of antioxidants. The antioxidant and scavenging activity of red rice is higher than that of white rice. There are many myths about the origin of Rakthashali in different cultures, including Japanese, Chinese, Korean, and Indian. But the myths apart, history says Rakthashali was the most preferred rice of yesteryear kings and aristocrats. <h2>Varieties</h2> Varieties of red rice include: <ul> <li>Oryza longistaminata, also known as red rice</li> <li>Oryza punctata, also known as red rice</li> <li>Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice</li> <li>Rakthashali, a rare rice variety</li> <li>Thai Red Cargo rice, a non-glutinous long-grain rice variety</li> <li>Bhutanese red rice, medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas</li> <li>Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France</li> <li>Matta rice Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for idlies and appams, and eaten plain.</li> <li>Ulikan or mini-angan, heirloom red rice from Ifugao and Kalinga, Philippines</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern Brazil (States of Rio Grande do Norte and Paraíba) since the 16th century.</li> </ul> Dishes Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 103 RR (3.6g)

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Rice Seeds (Mix Colors...

€1.95 SKU: VE 102 IR (3,6g)

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Variety from Italy

Arborio Rice Seeds

€1.45 SKU: VE 101 A (3.6g)

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Adam's needle seeds (Yucca...

€2.35 SKU: CT 8

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<h2 class="">Adam's needle seeds (Yucca filamentosa)</h2> <div style="color: #232323; font-size: 16px;"> <h2>Price for Package of 5 seeds.</h2> <div> Yucca filamentosa, Adam’s needle and thread, is a species of flowering plant in the family Asparagaceae native to the southeastern United States. Growing to 3 m (10 ft) tall, it is an evergreen shrub valued in horticulture for its architectural qualities. Y. filamentosa is closely related to Yucca flaccida and it is possible they should be classified as a single species. </div> </div> <h2 style="color: #000000; font-size: 1.5em;">Names</h2> Its common names include Adam's needle, common yucca, Spanish bayonet,[5] bear-grass, needle-palm, silk-grass, and spoon-leaf yucca. <h2 style="color: #000000; font-size: 1.5em;">Description</h2> Usually trunkless, it is multisuckering with heads of 75 cm (30 in) long, filamentous, blue-green, strappy leaves. Y. filamentosa is readily distinguished from other yucca species by white, thready filaments along the leaf margins.[7] Flower stems up to 3 m (10 ft) tall bear masses of pendulous cream flowers in early summer.[4] They are pollinated by the yucca moth Tegeticula yuccasella.[8][9] Other moth species, such as Tegeticula intermedia, also use this yucca as a host plant to lay their eggs. <h2 style="color: #000000; font-size: 1.5em;">Distribution and habitat</h2> Yucca filamentosa is found from southeast Virginia south to Florida, and as far west as south and southeast Texas.[4] It has become naturalized along the Atlantic coastal plain north to Long Island Sound and into areas of the lower Midwest. It is reportedly also naturalized in France, Italy and Turkey.[11] This plant is most commonly found in sandy soils, especially in beach scrub and dunes, but also in fields, barrens, and rocky slopes, though it grows well also in silt or clay soils. <h2 style="color: #000000; font-size: 1.5em;">Cultivation</h2> Y. filamentosa is widely cultivated in mild temperate and subtropical climates. A fairly compact species, it nevertheless presents a striking appearance with its sword-like leaves and dramatic flowerheads. It is naturally a focal point in the landscape, also providing a tropical touch in temperate gardens. It needs full sun and a well-drained soil, preferring an acid or slightly alkaline pH range of 5.5 to 7.5. It develops a large, fleshy, white taproot with deep lateral roots. Once planted and established, it is difficult to remove, as the roots keep sending up new shoots for many years. It is normally hardy down to −15 °C (5 °F) (USDA hardiness zones of 5 to 9: UK H5). <h2 style="color: #000000; font-size: 1.5em;">Uses</h2> Once the seeds have been removed, the fruits can be cooked and eaten. The large flower petals can also be eaten in salads. The leaves, stems, and roots of this plant can be used to stun fish. The Cherokee used it for this purpose.

CT 8 (5 S)

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Earth Almond Seeds (Cyperus...

€2.50 SKU: PS 6

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<div class="rte"> <h2>EARTH ALMOND Seeds chufa sedge, nut grass (Cyperus esculentus)</h2> <h2>Price for Package of 5 Tubers - seeds.</h2> Our chufa seeds are all natural untreated and Non-GMO. Chufa are great for Turkey, Deer, and other wildlife. Plant 50 lbs. - per acre Chufas are a bunch of grass with a peanut like an underground nut - used for food plots of deer, turkey, hogs, and wild hogs. This legume is very similar to peanuts, if you have ever seen hogs rooting peanuts, they go after chufa the same way. Plant in spring through summer. Wildlife digs up the chufas once they mature. Chufas are a perennial sedge that is one of the most popular foods for wild turkeys. Chufa plants have underground tubers, which are part of the plant that turkeys eat. One chufas tuber will produce a plant that can grow to 15-75 tubers when mature. Turkeys find the tubers by scratching them from just under the surface of the ground. The tubers are high in protein and fat, which makes them especially nutritious for wild turkeys. Chufa can also make an excellent food source for other wildlife including deer and ducks. Chufa plants grow well in the southern half of the US from Northern California across to Southern Iowa and even Southern Pennsylvania. Chufa plants grow in a variety of soil, but perform best on well-drained, sandy, or loamy soils. Clay soils can support chufa. When growing in clay soils, lightly turn the soil in the fall to expose the tubers. This practice can be done periodically to extend the food supply into winter and early spring. Simply plow several strips twice a month until the entire field has been plowed. Generally, chufa will grow anywhere that corn can be successfully grown. Sowing & cultivation Indoor pre-culture (seedling stage): MarchApril Sowing time outdoors: May Sowing depth: 1 – 3 cm Best germination temperature : 15 °C Germination time in days: 14 – 21 Planting distance: 30 x 30 Pcs. Main harvest: October November December Tubers are planted outdoors in mid-May (let them soak for several hours in water before planting).  They may also prefer pot culture since they need plenty of heat to wake up from hibernation!  The tubers allegedly tolerate frost down to -15 °C.  Normally though, they are overwintered indoors. </div>

PS 6

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Rosemary Seeds (Rosmarinus...

€2.50 SKU: MHS 25

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Rosemary Seeds (Rosmarinus officinalis)</h2> <h2>Price for Package of 10 seeds.</h2> <div>Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea", because in many locations, it needs no water other than the humidity carried by the sea breeze to live. The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower".</div> <div>Rosemary is used as a decorative plant in gardens and has many culinary and medical uses. The plant is said to improve the memory. The leaves are used to flavor various foods, such as stuffings and roast meats.</div> <div>Taxonomy</div> <div>Rosmarinus officinalis is one of 2-4 species in the genus Rosmarinus'.[4] The other species most often recognized is the closely related, Rosmarinus eriocalyx, of the Maghreb of Africa and Iberia. The genus was named by the 18th-century naturalist and founding taxonomist Carolus Linnaeus.</div> <div>Description</div> Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods.[5] Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue. <div>Mythology</div> <div>According to legend, it was draped around the Greek goddess Aphrodite when she rose from the sea, born of Ouranos's semen. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary'.</div> <div>Usage</div> <div>Cultivation</div> <div>Since it is attractive and drought tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots. The groundcover cultivars spread widely, with a dense and durable texture.</div> <div>Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.</div> <div>Culinary use</div> <div>The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium and vitamin B6, 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.</div> <div>Fragrance</div> <div> <div>Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.</div> <div>Traditional medicine</div> <div>Hungary water was first prepared for the Queen of Hungary Elisabeth of Poland to " ... renovate vitality of paralyzed limbs ... " and to treat gout. It was used externally and prepared by mixing fresh rosemary tops into spirits of wine. Don Quixote (Part One, Chapter XVII) mixes it in his recipe of the miraculous balm of Fierabras.</div> <div>Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead. In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance." (Hamlet, iv. 5.) A modern study lends some credence to this reputation. When the smell of rosemary was pumped into cubicles where people were working, they showed improved memory, though with slower recall.</div> <div>Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid. Other chemical compounds include camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. Rosemary antioxidants levels are closely related to soil moisture content.</div> <div>Folklore and customs</div> <div>In the Middle Ages, rosemary was associated with wedding ceremonies. The bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary, and from this association with weddings, rosemary evolved into a love charm. Newlywed couples would plant a branch of rosemary on their wedding day. If the branch grew, it was a good omen for the union and family. In ‘A Modern Herbal’, Mrs Grieves says, “A rosemary branch, richly gilded and tied with silken ribands of all colours, was also presented to wedding guests, as a symbol of love and loyalty.” If a young person would tap another with a rosemary sprig and if the sprig contained an open flower, it was said that the couple would fall in love.</div> <div>Rosemary was used as a divinatory herb. Several herbs were grown in pots and assigned the name of a potential lover. They were left to grow and the plant that grew the strongest and fastest gave the answer. Rosemary was stuffed into poppets (cloth dolls) to attract a lover or attract curative vibrations for illness. It was believed that placing a sprig of rosemary under a pillow before sleep would repel nightmares, and if placed outside the home it would repel witches. Somehow, the use of rosemary in the garden to repel witches turned into signification that the woman ruled the household in homes and gardens where rosemary grew abundantly. By the 16th century, men were known to rip up rosemary bushes to show that they, not their wives, ruled the roost.</div> <div>In Australia, sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance; the herb grows wild on the Gallipoli Peninsula. <table style="width: 500px;" cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> 1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20-22 ° C </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 21 – 35 days </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr> </tbody> </table> </div> </div> </body> </html>

MHS 25 (10 S)

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Black Amber Cane Sorgham...

€1.55 SKU: MHS 74

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<h2>Black Amber Cane Sorghum Seeds (Sorghum Bicolor)</h2> <h2>Price for Package of 10 seeds.</h2> Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet, durra, jowari, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions.[4] Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. S. bicolor is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain. S. bicolor is the cultivated species of sorghum; its wild relatives make up the botanical genus Sorghum. <h2>Cultivation</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Sorghum_head_in_India.jpg/220px-Sorghum_head_in_India.jpg" width="220" height="179" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Seed head of sorghum in India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Turpan_Millet.jpg/170px-Turpan_Millet.jpg" width="170" height="255" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Sorghum with a recurved peduncle trait, Turpan basin, Xinjiang, China In some varieties and in certain conditions, the heavy panicle will make the young soft peduncle bend, which then will lignify in this position. Combined with awned inflorescence, this forms a two-fold defence against birds.</div> </div> </div> The leading producers of S. bicolor in 2011 were Nigeria (12.6%), India (11.2%), Mexico (11.2%), and the United States (10.0%).[7] Sorghum grows in a wide range of temperatures, high altitudes, and toxic soils, and can recover growth after some drought.[5] It has five features that make it one of the most drought-resistant crops: <ul> <li>It has a very large root-to-leaf surface area ratio.</li> <li>In times of drought, it rolls its leaves to lessen water loss by transpiration.</li> <li>If drought continues, it goes into dormancy rather than dying.</li> <li>Its leaves are protected by a waxy cuticle.</li> <li>It uses C4 carbon fixation thus using only a third the amount of water that C3 plants require.</li> </ul> Richard Pankhurst reports (citing Augustus B. Wylde) that in 19th-century Ethiopia, durra was "often the first crop sown on newly cultivated land", explaining that this cereal did not require the thorough ploughing other crops did, and its roots not only decomposed into a good fertilizer, but they also helped to break up the soil while not exhausting the subsoil. <h2>Uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Sorgho_rouge_blanc.jpg/220px-Sorgho_rouge_blanc.jpg" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Red on white sorghum grains</div> </div> </div> Sorghum is cultivated in many parts of the world today. In the past 50 years, the area planted with sorghum worldwide had increased by 66%.. The grain finds use as food, for making liquor, animal feed, or making bio based ethanol. <h3>Culinary use</h3> In many parts of Asia and Africa, its grain is used to make flatbreads that form the staple food of many cultures. The grains can also be popped in a similar fashion to popcorn. <table class="infobox nowrap"><caption>Sorghum</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>1,418 kJ (339 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>74.63 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>6.3 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>3.30 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>11.30 g</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.</td> </tr> </tbody> </table> Sorghum is one of a number of grains used as wheat substitutes in gluten-free recipes and products. In India, where it is commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition. An Indian bread called bhakri, jowar roti, or jolada rotti is prepared from this grain. In Korea, it is cooked with rice, or its flour is used to make cake called susu bukkumi. Sorghum was ground and the flour was the main alternative to wheat in northern China for a long time. In Central America, tortillas are sometimes made using sorghum. Although corn is the preferred grain for making tortillas, sorghum is widely used and is well accepted in Honduras. White sorghum is preferred for making tortillas.[11] Sweet sorghum syrup is known as molasses in some parts of the U.S., although it is not true molasses. <h3>Alcoholic Beverage</h3> In China, sorghum is known as gaoliang (高粱), and is fermented and distilled to produce one form of clear spirits known as baijiu (白酒) of which the most famous is Maotai (or Moutai). In Taiwan, on the island called Kinmen, plain sorghum is made into sorghum liquor.In several countries in Africa, including Zimbabwe, Burundi, Mali, Burkina Faso, Ghana, and Nigeria, sorghum of both the red and white varieties is used to make traditional opaque beer. Red sorghum imparts a pinkish-brown colour to the beer.[12] <h3>Bio-based ethanol</h3> In Australia, South America, and the United States, sorghum grain is used primarily for livestock feed and in a growing number of ethanol plants.[13] In some countries, sweet sorghum stalks are used for producing biofuel by squeezing the juice and then fermenting it into ethanol.[14] Texas A&M University in the United States is currently running trials to find the best varieties for ethanol production from sorghum leaves and stalks in the USA.[15] <h3>Other uses</h3> It is also used for making a traditional corn broom.[16]The reclaimed stalks of the sorghum plant are used to make a decorative millwork material marketed as Kirei board. <h2>Agricultural uses</h2> It is used in feed and pasturage for livestock. Its use is limited, however, because the starch and protein in sorghum is more difficult for animals to digest than the starches and protein in corn.[citation needed] Research is being done to find a process that will predigest the grain. One study on cattle showed that steam-flaked sorghum was preferable to dry-rolled sorghum because it improved daily weight gain.[7] In hogs, sorghum has been shown to be a more efficient feed choice than corn when both grains were processed in the same way.[7] The introduction of improved varieties, along with improved management practices, has helped to increase sorghum productivity. In India, productivity increases are thought to have freed up six million hectares of land. The International Crops Research Institute for the Semi-Arid Tropics in collaboration with partners produces improved varieties of crops including sorghum. Some 194 improved cultivars of sorghum from the institute have been released.[17] <h2>Research</h2> Research is being conducted to develop a genetic cross that will make the plant more tolerant to colder temperatures and to unravel the drought tolerance mechanisms, since it is native to tropical climates.[18][19] In the United States, this is important because the cost of corn was steadily increasing due to its use in ethanol production for addition to gasoline. Sorghum silage can be used as a replacement of corn silage in the diet for dairy cattle.[20] More research has found that sorghum has higher nutritional value compared to corn when feeding dairy cattle, and the type of processing is also essential in harvesting the grain's maximum nutrition. Feeding steam-flaked sorghum showed an increase in milk production when compared to dry-rolling.[20] Additional research is being done on sorghum as a potential food source to meet the increasing global food demand. Sorghum is resistant to drought- and heat-related stress. The genetic diversity between subspecies of sorghum makes it more resistant to pests and pathogens than other less diverse food sources. In addition, it is highly efficient in converting solar energy to chemical energy, and also in use of water.[21] All of these characteristics make it a promising candidate to help meet the increasing global food demand. As such, many groups around the world are pursuing research initiatives around sorghum (specifically Sorghum bicolor): Purdue University,[22]HudsonAlpha Institute for Biotechnology,[21] Danforth Plant Science Center,[21] the University of Nebraska,[23] and the University of Queensland [24] among others. The University of Queensland is involved with pre-breeding activities, which are extremely successful and still are in progress using crop wild relatives as donors along with popular varieties as recipients to make sorghum more resistant to biotic stresses. Another research application of sorghum is as a biofuel. Sweet sorghum has a high sugar content in its stalk, which can be turned into ethanol. The biomass can be burned and turned into charcoal, syn-gas, and bio-oil.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 74 (10 S)

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Spelt Seeds (Triticum spelta)

€2.15 SKU: MHS 89

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<h2>Spelt Seeds (Triticum spelta)</h2> <h2>Price for a Package of 30 (1g) seeds.</h2> Before sowing, remove the seed coat. Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relict crop in Central Europe and northern Spain, and it has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Like common wheat, it is a hexaploid wheat, which means it has six sets of chromosomes. <h2>History</h2> In Greek mythology spelt (ζειά [zeiá] in Greek) was a gift to the Greeks from the goddess Demeter.[6] The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the most abundant and best-documented archaeological evidence of spelt is in Europe.[7] Remains of spelt have been found in some later Neolithic sites (2500–1700 BC) in Central Europe.[7][8] During the Bronze Age, spelt spread widely in central Europe. In the Iron Age (750–15 BC), spelt became a principal wheat species in southern Germany and Switzerland, and by 500 BC, it was in common use in southern Britain.[7] References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia and in ancient Greece are incorrect and result from confusion with emmer wheat.[9] Similarly, the Ancient Roman grain denoted by the Latin word far, although often translated as "spelt", was in fact emmer (Tr. dicoccum).[10] In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries.[11] Spelt became a major crop in Europe in the 9th century AD, possibly because it is husked, unlike other grains, and therefore more adaptable to cold climates and is more suitable for storage.[12] Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the century, as spelt requires less fertilizer.[13] Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, pasta, and flakes.[14] By 2014, the grain was popular in the UK with the crop being grown there as well as in Kazakhstan and Ukraine, with shortages reported. <h2>Products</h2> <div> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/220px-05215_Spelt_bread%2C_Sanok.JPG" decoding="async" width="220" height="293" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/330px-05215_Spelt_bread%2C_Sanok.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1a/05215_Spelt_bread%2C_Sanok.JPG/440px-05215_Spelt_bread%2C_Sanok.JPG 2x" data-file-width="800" data-file-height="1067" style="border-width: 1px; border-image-width: initial;" /> <div> <div></div> Wholegrain spelt bread from Poland</div> </div> </div> In Germany and Austria, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as Grünkern ("green grain"). In Poland, spelt breads and flour are commonly available as health foods and easy to find in bakeries.[citation needed] Dutch jenever makers distill with spelt.[21] Beer brewed from spelt is sometimes seen in Bavaria[22] and Belgium,[23] and spelt is distilled to make vodka in Poland.

MHS 89 (1 g)

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Spelt Seeds (Triticum spelta)