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Variety from Greece

This plant is resistant to winter and frost.

Pistachio Seeds Greek...

€1.65 SKU: V 187 G

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5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Pistachio Seeds Greek Variety "Aegina" (Pistacia vera)</h2> <h2>Price for Package of 5, 20, 50, 100, 500 seeds.</h2> Best Pistachio in Greece is the Greek Variety "Aegina"! There are many Pistacia species in Greece. Pistacia vera is the only nut for human consumption in Greece. Other Pistacia species such as Pistacia palaestina, P. terebinthus and P. lentiscus are used as ornamental shrubs. "Aegina" is the main edible cultivar in Greece. The nut of the variety "Aegina" contains 55% fat, 23% proteins, and 14% carbohydrate. So it has a high nutritional value and lately, it has enjoyed increasing popularity. Also, the weight of one "Aegina" pistachio nut (dry) is averaged 0,97– 1,12 g. The moisture content of pistachio is around 7,5–9 % on the dry matter during storage conditions. NUTRITIONAL INFORMATION: Compared to other pistachio varieties including California grown GENUINE GAZIANTEP PISTACHIOS CONTAIN: 50% less fat 40% less carbohydrates 200% more vitamin C 70% more iron 20% more calcium 23% more magnesium <h2>Wikipedia:</h2> The pistachio (/pɪˈstɑːʃiˌoʊ, -ˈstæ-/,[1] Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East.[2] The tree produces seeds that are widely consumed as food. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. History Archaeology shows that pistachio seeds were a common food as early as 6750 BC.[3] Pliny the Elder writes in his Natural History that pistacia, "well known among us", was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD) and into Hispania at the same time by Flaccus Pompeius.[4] The early sixth-century manuscript De observatione ciborum ("On the observance of foods") by Anthimus implies that pistacia remained well known in Europe in Late Antiquity. Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq for the consumption of Atlantic pistachio.[3] The Hanging Gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-Baladan about 700 BC. The modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.[5][6] It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts. Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago.[8] More recently, the pistachio has been cultivated commercially in many parts of the English-speaking world, in Australia, and in New Mexico[9] and California, of the United States, where it was introduced in 1854 as a garden tree.[10] David Fairchild of the United States Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929.[9][11] Walter T. Swingle’s pistachios from Syria had already fruited well at Niles by 1917. The earliest records of pistachio in English are around roughly year 1400, with the spellings "pistace" and "pistacia". The word pistachio comes from medieval Italian pistacchio, which is from classical Latin pistacium, which is from ancient Greek pistákion and pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested as pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia. Habitat Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts.[9] Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. They have been known to thrive in warm, moist environments. The Jylgyndy Forest Reserve, a preserve protecting the native habitat of Pistacia vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan. Characteristics The bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles. The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans.[14] Commercial cultivars vary in how consistently they split open. Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years. The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts. Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions. Production and cultivation Iran, the United States and Turkey are the major producers of pistachios, together accounting for 83% of the world production in 2013 (table). Cultivation The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years. Peak production is reached around 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to 12 drupe-bearing females. Harvesting in the United States and in Greece is often accomplished using equipment to shake the drupes off the tree. After hulling and drying, pistachios are sorted according to open-mouth and closed-mouth shells. Sun-drying has been found to be the best method of drying,[18] then they are roasted or processed by special machines to produce pistachio kernels. Pistachio trees are vulnerable to a wide variety of diseases. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot blight (symptoms include death of the flowers and young shoots), and can damage entire pistachio orchards. In Greece, the cultivated type of pistachios has an almost-white shell, sweet taste, a red-green kernel and a closed-mouth shell relative to the 'Kerman' variety. Most of the production in Greece comes from the island of Aegina, the region of Thessaly-Almyros and the regional units of West Attica, Corinthia and Phthiotis. In California, almost all female pistachio trees are the cultivar 'Kerman'. A scion from a mature female 'Kerman' is grafted onto a one-year-old rootstock. Bulk container shipments of pistachio kernels are prone to self-heating and spontaneous combustion because of their high fat and low water contents. Consumption The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter,[21][22] pistachio paste[23] and confections such as baklava, pistachio chocolate,[24] pistachio halva,[25] pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. China is the top pistachio consumer worldwide, with annual consumption of 80,000 tons, while the United States consumes 45,000 tons. Nutritional information Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table).[28] Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K (table). The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.[28][29] Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%).[29] Oleic acid is the most common monounsaturated fatty acid (51% of total fat)[29] and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat.[28] Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols. Research and health effects In July 2003, the United States' Food and Drug Administration (FDA) approved the first qualified health claim specific to seeds lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".[31] Although pistachios contain many calories, epidemiologic studies have provided strong evidence that their consumption is not associated with weight gain or obesity. A 2015 systematic review and meta-analysis of randomized controlled trials concluded that pistachio consumption in persons without diabetes mellitus appears to modestly lower systolic and diastolic blood pressure.[32] Several mechanisms for pistachios' antihypertensive properties have been proposed. These mechanisms include pistachios' high levels of the amino acid arginine (a precursor of the blood vessel dilating compound nitric oxide); high levels of phytosterols and monounsaturated fatty acids; and improvement of endothelial cell function through multiple mechanisms including reductions in circulating levels of oxidized low density lipoprotein cholesterol and pro-inflammatory chemical signals. Toxin and safety concerns As with other tree seeds, aflatoxin is found in poorly harvested or processed pistachios. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, poor storage, and spread by pests. High levels of mold growth typically appear as gray to black filament-like growth. It is unsafe to eat mold-infected and aflatoxin-contaminated pistachios.[33] Aflatoxin contamination is a frequent risk, particularly in warmer and humid environments. Food contaminated with aflatoxins has been found as the cause of frequent outbreaks of acute illnesses in parts of the world. In some cases, such as Kenya, this has led to several deaths. Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel from invasion by molds and insects, but this hull protection can be damaged in the orchard by poor orchard management practices, by birds, or after harvest, which makes it much easier for pistachios to be exposed to contamination. Some pistachios undergo so-called "early split", wherein both the hull and the shell split. Damage or early splits can lead to aflatoxin contamination.[35] In some cases, a harvest may be treated to keep contamination below strict food safety thresholds; in other cases, an entire batch of pistachios must be destroyed because of aflatoxin contamination. In September 1997, the European Union placed its first ban on pistachio imports from Iran due to high levels of aflatoxin. The ban was lifted in December 1997 after Iran introduced and improved food safety inspections and product quality. Pistachio shells may be helpful in cleaning up pollution created by mercury emissions. </body> </html>

V 187 G 5 S

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Miracle Tree, River...

€1.95 SKU: T 94

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<h2>Miracle Tree, River Tamarind Seeds (Leucaena leucocephala)</h2> <h2>Price for Package of 5 seeds.</h2> Aka miracle tree, Koa Haole, white leadtree, river tamarind, subabul, jumbay, white popinac, phak krathin, guaje. Organic, open pollinated, non-gmo seeds - Germination tested at >90+%. One of the fastest growing trees in the world. When given water and fertilizer can easily reach 30+ feet in three years. Can also be used for firewood, timber, and in paper production. Great pioneer species for permaculture. Frost tolerant down to at least 18 degrees possibly lower when established, can sprout back from roots in especially cold winters. Loses leaves when temperatures drop but sprouts again early in spring. Use by humans During the 1970s and 1980s, it was promoted as a "miracle tree" for its multiple uses.[8] It has also been described as a "conflict tree" because it is used for forage production but spreads like a weed in some places. Food for humans The young pods are edible and occasionally eaten in Javanese vegetable salad with spicy peanut sauce, and spicy fish wrapped in papaya or taro leaves in Indonesia, and in papaya salad in Laos[10] and Thailand, where they are known as phak krathin (Thai: ผักกระถิน).[17] In Mexico it is eaten in soups and also inside tacos, it is known as guaje. Additionally, the state of Oaxaca in Mexico derives its name from the Nahuatl word huaxyacac, the name for Leucaena leucocephala trees that are found around Oaxaca City. The legume is promoted in several countries of Southeast Asia (at least Burma, Cambodia, Laos,[10] and Thailand), most importantly as a source of quality animal feed, but also for residual use for firewood or charcoal production. Beautiful white puffball flowers form into long seed pods in the second year. Can be planted alongside more tender fruit trees like avocados for protection until established or alley cropped with vegetables to provide windblock, trellis, or shade, and pollarded yearly to provide mulch, chopped down for biomass when desired or left as an ornamental to provide an exotic tropical look with dappled shade. Extremely fast growing, cold hardy, subtropical, thornless, perennial, nitrogen fixing legume. Described as a miracle tree, it grows from seed to 10+ feet tree in a single season. Thrives in poor, rocky, clay soil, with full sun and heat with minimal water. This unique tree is also photosensitive and folds its leaves closed each night at sunset. Seeds germinate easily if the proper procedure is followed. Seeds must be immersed in water that is heated to 170-180 degrees before planting to ensure germination. Academic studies show best germination rates occur when seeds are immersed in hot water for 5 to 10 minutes. For best practice we recommend bring water to just before a boil(when bubbles start to form on the bottom of the pan), ideally 170-180 F (76-82 C), then pour the water into a coffee cup or heat safe container and toss the seeds in, allow to cool, and soak overnight. The seeds will swell two to three times in size when they are ready to be planted. Some can take 3-5 days. Take care not to damage any roots that may emerge. The hot water and soak cycle may be repeated with more stubborn seeds that don’t swell after 24 hours. Scarification by rubbing lightly against sandpaper or pavement before soaking can aid in faster germination but it is not necessary. It is important not to scratch too deep and damage the seed so we recommend patience. After seeds have swollen they can be planted in a sunny location.

T 94 (5 S)

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This plant is resistant to winter and frost.

Canary Island Date Palm...

€2.75 SKU: PS 5

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5/ 5

<h2 id="short_description_content">Canary Island Date Palm Seeds (Phoenix canariensis)</h2> <h2>Price for Package of 10, 50 seeds.</h2> Phoenix canariensis is a species of flowering plant in the palm family Arecaceae, native to the Canary Islands. It is a relative of Phoenix dactylifera, the true date palm. It is the natural symbol of the Canary Islands, together with the canary Serinus canaria. Description Phoenix canariensis is a large solitary palm, 10–20 m (33–66 ft) tall, occasionally growing to 40 m (131 ft). The leaves are pinnate, 4–6 m (13–20 ft) long, with 80–100 leaflets on each side of the central rachis. The fruit is an oval, yellow to orange drupe 2 cm (0.79 in) long and 1 cm (0.39 in) in diameter and containing a single large seed; the fruit pulp is edible but too thin to be worth eating. Names The most used common name in English is Canary Island Date Palm. The common name in Spanish speaking countries and in the Canary Islands is palmera canaria. It has sometimes mistakenly been called a pineapple palm but, it is not related to pineapples at all, which are grown low to the ground and not on trees. Cultivation The Canary Island date palm is very widely planted as an ornamental plant in warm temperate regions of the world, particularly in areas with Mediterranean climates but also in some areas with a mild oceanic climate, such as Ireland and the Channel Islands.[2] It can be cultivated where temperatures never fall below −10 or −12 °C (14 or 10 °F) for extended periods, although it will require some protection if cold periods are longer than normal. The palm is easily recognized through its crown of leaves and trunk characteristics. It is not uncommon to see Canary Island date palms pruned and trimmed to enhance the appearance.  When pruned, the bottom of the crown, also called the nut, appears to have a pineapple shape. It has gained the Royal Horticultural Society's Award of Garden Merit. Other uses In the Canary Islands, the sap of this date palm is used to make palm syrup. La Gomera is where most of the sap is produced in the Canary Islands. Invasiveness In some mediterranean and subtropical countries, P. canariensis has proven to be an invasive plant. In New Zealand, it has invaded a range of habitats. New Zealand's Landcare Research has classified the palm as a 'sleeper weed' - "a plant that spreads slowly and goes unnoticed until it becomes widespread". It is also considered naturalised in Spain, Italy, Australia, Bermuda and parts of the United States (California, Arizona, Florida and Alabama).[5][6] In Auckland, New Zealand, the palm has itself become a host for the naturalised Australian strangler fig, Ficus macrophylla.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PS 5 (10 S)

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Areca Nut Palm, Betel Palm...

€4.85 SKU: PS 8

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<h2>Areca Nut Palm, Betel Palm Seeds (Areca catechu)</h2> <h2>Price for Package of 1 seed.</h2> The species has many common names including the areca palm, areca nut palm, betel palm, Indian nut, Pinang palm, Telugu: పోక , Tagalog: bunga, Indonesia/Malay: pinang,[5] Malayalam: അടക്ക adakka, Kannada: ಅಡಿಕೆ Adike, (in Tamil "kamuhu", in Sinhala "Puwak" ). This palm is called the betel tree because its fruit, the areca nut, is often chewed along with the betel leaf, a leaf from a vine of the family Piperaceae. Areca is derived from a local name from the Malabar Coast of India and catechu is from another Malay name for this palm, caccu. Areca catechu is a species of palm which grows in much of the tropical Pacific, Asia, and parts of east Africa. The palm is believed to have originated in the Philippines, but is widespread in cultivation and is considered naturalized in southern China (Guangxi, Hainan, Yunnan), Taiwan, India, Bangladesh, the Maldives, Sri Lanka, Cambodia, Laos, Thailand, Vietnam, Malaysia, Indonesia, New Guinea, many of the islands in the Pacific Ocean, and also in the West Indies. Areca catechu is a medium-sized and palm tree, growing straight to 20 m tall, with a trunk 10–15 cm in diameter. The leaves are 1.5–2 m long, pinnate, with numerous, crowded leaflets. It is also known as puga in Sanskrit,"puwak" in sinhala and supari in Marathi and Gujarati. Normally areca catechu known as pinang tree in Malaysia Areca catechu is grown for its commercially important seed crop, the areca nut. Tanjung Pinang, Pangkal Pinang cities in Indonesia, Indonesian province of Jambi (jambi or jambe is areca in Javanese, Sundanese, Balinese, and Old Malay), Penang Island, off the west coast of Peninsular Malaysia, Fua Mulaku in the Maldives, Guwahati in Assam, and coastal areas of Kerala and Karnataka in India, are some of the places named after a local name for areca nut. Actually, there are numerous city and areal names in Indonesia and Malaysia using the words pinang or jambe. This to shows how important areca nut is in the Austronesian civilization, especially in the modern day Indonesia or Malaysia. The seed contains alkaloids such as arecaidine and arecoline, which, when chewed, are intoxicating and slightly addictive. Areca palms are grown in Bangladesh, India, Indonesia, Malaysia, Taiwan and many other Asian countries for their seeds. The seed also contains condensed tannins (procyanidins) called arecatannins which are carcinogenic. Uses The areca nut is also popular for chewing throughout some Asian countries, such as China (mainly Hunan), Taiwan, Vietnam, the Philippines, Malaysia, Myanmar, and India and the Pacific, notably Papua New Guinea, where it is very popular. Chewing areca nut is quite popular among working classes in Taiwan. The nut itself can be addictive and has direct link to oral cancers.[7][8] Areca nuts in Taiwan will usually contain artificial additives such as limestone powder. The extract of Areca catechu has been shown to have antidepressant properties in rodents,[9] but it may be addictive.[10] The areca palm is also used as an interior landscaping species. It is often used in large indoor areas such as malls and hotels. It will not fruit or reach full size. Indoors, it is a slow growing, low water, high light plant that is sensitive to spider mites and occasionally mealybugs. In India the dry, fallen leaves are collected and hot-pressed into disposable palm leaf plates and bowls.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PS 8 (1 S)

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Blackcurrant Seeds (Ribes...

€1.95 SKU: V 129 B

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<h2 class="">Blackcurrant Seeds (Ribes nigrum)</h2> <h2>Price for Package of 10 seeds.</h2> The blackcurrant (Ribes nigrum) is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically. It is winter hardy but cold weather at a flowering time during the spring reduces the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine. The fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups and are grown commercially for the juice market. The fruit is also used in the preparation of alcoholic beverages and both fruit and foliage have used in traditional medicine and the preparation of dyes. As a crop, the blackcurrant suffers from several pests and diseases. The most serious disease is a reversion, caused by a virus transmitted by the blackcurrant gall mite. Another is white pine blister rust which requires two alternating hosts, the blackcurrant and certain coniferous trees. This fungus caused damage to forests when the fruit was first introduced into North America. As a result, the blackcurrant has been subject to restrictions in the United States as a disease vector for most of the 20th century. Breeding is being undertaken in Europe and New Zealand to produce fruit with better eating qualities and bushes with greater hardiness and disease resistance. Ribes nigrum, the blackcurrant, is a medium-sized shrub, growing to 1.5 metres (4.9 ft) by 1.5 metres (4.9 ft). The leaves are alternate, simple, 3 to 5 cm (1.2 to 2.0 in) broad and long with five palmate lobes and a serrated margin. All parts of the plant are strongly aromatic. The flowers are produced in racemes known as "strig"s up to 8 cm (3 in) long containing ten to twenty flowers, each about 8 mm (0.3 in) in diameter. Each flower has a hairy calyx with yellow glands, the five lobes of which are longer than the inconspicuous petals. There are five stamens surrounding the stigma and style and two fused carpels.[2] The flowers open in succession from the base of the strig and are mostly insect pollinated, but some pollen is distributed by the wind. A pollen grain landing on a stigma will germinate and send a slender pollen tube down the style to the ovule. In warm weather, this takes about 48 hours but in cold weather, it may take a week, and by that time, the ovule may have passed the stage where it is receptive. If fewer than about 35 ovules are fertilised, the fruit may not be able to develop and will fall prematurely. Frost can damage both unopened and open flowers when the temperature falls below -1.9°C (28.5°F). The flowers at the base of the strig are more protected by the foliage and are less likely to be damaged. In midsummer, the green fruit ripens to an edible berry up to 1 cm in diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients (notably Vitamin C). An established bush can produce about 4.5 kilograms (10 pounds) of fruit each year. Plants from Northern Asia are sometimes distinguished as a separate variety, Ribes nigrum var. sibiricum, of which Ribes cyathiforme is considered a synonym. <h3>Cultivation</h3> <h3>Site selection and planting</h3> Blackcurrants can grow well on sandy or heavy loams, or forest soils, as long as their nutrient requirements are met. They prefer damp, fertile but not waterlogged ground and are intolerant of drought. Although the bushes are winter hardy, frosts during the flowering period may adversely affect the yield[6] and cold winds may restrict the number of flying insects visiting and pollinating the flowers. A pH of about 6 is ideal for blackcurrants and the ground can be limed if the soil is too acid. Planting is usually done in the autumn or winter to allow the plants to become established before growth starts in the spring,[7] but container-grown stock can be planted at any time of year. Two-year-old bushes are usually planted but strong one-year-old stock can also be used. Planting certified stock avoids the risk of introducing viruses. On a garden scale the plants can be set at intervals of 1.5 to 1.8 metres (5 to 6 ft) or they can be set in rows with planting intervals of 1.2 metres (4 ft) and row separations of 2.5 metres (8 ft) or more. In the UK, young bushes are generally planted deeper than their initial growing level to encourage new stems to grow from the base. <h3>Manures and fertilizers</h3> The blackcurrant requires a number of essential nutrients to be present to enable it to thrive; nitrogen provides strong plant growth and stimulates the production of flower sprigs; phosphorus aids growth, the setting of fruit and crop yield; potassium promotes growth of individual shoots and increases the weight of individual fruits; magnesium is a constituent of chlorophyll and helps increase yields through interaction with potassium; calcium is required for cell division and enlargement and is particularly important for young plants and buds. An annual spring mulch of well-rotted manure is ideal and poultry manure can also be used but needs prior composting with straw or other waste vegetable material. Spent mushroom compost can be used but care should be taken as it often contains lime and blackcurrants prefer slightly acidic soils. The blackcurrant is a gross feeder and benefits from additional nitrogen, and phosphatic and potash fertilisers should also be applied annually.[7] A balanced artificial fertilizer can be used and a 10-10-10 granular product can be spread around the bushes at the rate of .10 to .24 kg (0.2 to 0.5 lb) per plant.[9] Weed growth can be suppressed with an organic mulch such as sawdust, bark, mushroom compost or straw, heavy plastic topped with an organic mulch cover or landscape fabric. <h3>Pruning</h3> Fruit in blackcurrants is borne primarily on one-year-old shoots. Newly planted bushes should be pruned severely, cutting all shoots back to two buds above ground level. This gives the plant a chance to get properly established before needing to put its energy into producing fruit. The general rule when pruning is to remove all weak shoots and those growing out sideways which may get weighed down when fruiting. The remaining branches should be thinned so as to remove old unproductive wood and encourage new shoots. An established bush should not be allowed to become overcrowded and should have about one-third of its main branches or stems removed each year.[7] When harvesting by machine, plants with an upright growth habit are encouraged. <h3>Harvesting</h3> On a garden scale, the berries should be picked when dry and ripe.[7] Commercially, most harvesting is done mechanically by straddle harvesters. These move continually down the rows, straddling a row of bushes, shaking the branches and stripping off the fruit. The blackcurrants are placed into half tonne bins and to minimise stoppage time, some machines have cross conveyors which direct the fruit into continuously moving trailers in the adjoining row. A modern machine can pick up to fifty tonnes of blackcurrants in a day using only one operator and two tractor drivers.[10] The bins should be stored in a cool place. Some fruit is still picked by hand for use in the fresh fruit market. <h3>Research and breeding</h3> There are many cultivars of blackcurrant. Baldwin was the mainstay of the industry for many years but it has now largely been superseded by more productive and disease-resistant varieties.[14][15] During the 20th century in Europe, much hybridisation work has been carried out in order to reduce the plant's susceptibility to disease and frost and also to increase yields. This effort centred especially on Russia, Sweden and Scotland. In Britain, the Scottish Crop Research Institute was tasked with developing new varieties suitable for growing in the north of the country. They produced new cultivars that had greater cold tolerance, especially in the spring, ripened earlier and more evenly and had greater fungal disease resistance. Frost tolerance was improved by selecting for late flowering and genetic research identified genes involved in resistance to gall mite and the blackcurrant reversion virus. 'Ben Lomond' was the first of the 'Ben' varieties and was released in 1975. This was followed by several other cultivars for the juicing industry such as 'Ben Alder' and 'Ben Tirran'. The cultivar 'Ben Hope' was released in 1998 with resistance to gall mite, and in the same year, 'Ben Gairn' became available. It shows resistance to the reversion virus.[17] For gardeners and the pick-your-own market, 'Ben Sarek', 'Ben Connan' and 'Big Ben' were introduced and have large, sweet berries.[15] The cultivars 'Ben Connan', 'Ben Lomond' and 'Ben Sarek' have gained the Royal Horticultural Society's Award of Garden Merit.[4] and new varieties are being developed continually to improve frost tolerance, disease resistance, machine harvesting, fruit quality, nutritional content and fruit flavour. Varieties producing green fruit, less strongly flavoured and sweeter than typical blackcurrants, are cultivated in Finland, where they are called "greencurrants" (viherherukka).[18] In Poland, the Research Institute of Horticulture has done work on improving the blackcurrant with regard to disease and pest resistance, fruit quality, adaptations to local conditions and mechanical harvesting. Researchers have crossed various varieties and introduced inter-specific genetic material from the gooseberry (Ribes grossularia), the red currant (Ribes rubrum) and the flowering currant (Ribes sanguineum). The resulting offspring were further back-crossed to R. nigrum. Cultivars produced include "Tisel" and "Tiben" in 2000 and "Ores", "Ruben" and "Tines" in 2005. Further cultivars "Polares" and "Tihope" are being tested.[19] Since 1991, New Zealand has become an important centre for research and development, as its temperate climate is particularly suitable for cultivation of the crop. Breeding programmes are concentrating on yield, large fruit size, consistency of cropping and upright habit. In North America, there is a need for this fruit to have resistance to white pine blister rust. New cultivars such as "Crusader", "Coronet" and "Consort" have been developed there by crossing R nigrum with R. ussurienses and these show resistance to the disease. However the quality and yield of these varieties are poor as compared to non-resistant strains and only Consort is reliably self-fertile. Back-crossing these varieties to a parent have produced new strains such as "Titania" that have a higher yield, better disease resistance, are more tolerant of adverse weather conditions and are suitable for machine harvesting.[21] Two new releases from a black currant breeding program in British Columbia, Canada, 'Blackcomb' and 'Tahsis', were selected for their immunity to white pine blister rust and their frost tolerance. <h3>History</h3> The blackcurrant is native to northern Europe and Asia. It was in cultivation in Russia by the 11th century when it was present in monastery gardens and also grown in towns and settlements. Cultivation in Europe is thought to have started around the last decades of the 17th century.[6] The medicinal properties of the plant have been noted in various herbals and traditional names included quinsy berry and squinancy berry. The juice boiled with sugar forms a syrup that was said to soothe sore throats while the raw juice was used to help reduce fevers. Decoctions of the leaves, bark and roots were also used as traditional remedies. During World War II, most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of the vitamin and blackcurrant plants are suitable for growing in the UK climate, the British Government encouraged their cultivation and soon the yield of the nation's crop increased significantly. From 1942 onwards, blackcurrant syrup was distributed free of charge to children under the age of two, and this may have given rise to the lasting popularity of blackcurrant as a flavouring in Britain.[24] In Britain the commercial crop is completely mechanised and about 1,400 hectares of the fruit are grown, mostly under contract to the juicing industry.[17] Commercially, most large-scale cultivation of blackcurrants is done in eastern Europe for the juice and juice concentrate market. Blackcurrants were once popular in the United States as well but became less common in the 20th century after currant farming was banned in the early 1900s, when blackcurrants, as a vector of white pine blister rust, were considered a threat to the U.S. logging industry.[25] The federal ban on growing currants was shifted to the jurisdiction of individual states in 1966 and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon.[26][27] However, several statewide bans still exist including Maine,[28] New Hampshire,[29] Virginia[21] and Massachusetts.[30] Since the American federal ban curtailed currant production nationally for nearly a century, the fruit remains largely unknown in the United States, and has yet to regain its previous popularity to levels enjoyed in Europe or New Zealand. Owing to its unique flavour and richness in polyphenols, dietary fibre and essential nutrients, awareness and popularity of blackcurrant is once again growing, with a number of consumer products entering the U.S. market. <h3>Uses</h3> <h3>Culinary uses</h3> The fruit of blackcurrants can be eaten raw, but its strong, tart flavour requires sweetening to be palatable. It can be made into jams and jellies which set readily because of the fruit's high content of pectin and acid.[32] For culinary use, the fruit is usually cooked with sugar to produce a purée, which can then be passed through muslin to separate the juice. The purée can be used to make blackcurrant preserves and be included in cheesecakes, yoghurt, ice cream, desserts, sorbets and many other sweet dishes. The exceptionally strong flavour can be moderated by combining it with other fruits, such as raspberries and strawberries in summer pudding, or apples in crumbles and pies.[33] The juice can be used in syrups and cordials. Blackcurrants are a common ingredient of Rødgrød, a popular kissel-like dessert in North German and Danish cuisines. Blackcurrants are also used in savoury cooking because their astringency creates added flavour in many sauces, meat and other dishes and they are included in some unusual combinations of foods. They can be added to tomato and mint to make a salad, used to accompany roast or grilled lamb, used to accompany seafood and shellfish, used as a dipping sauce at barbecues, blended with mayonnaise, used to invigorate bananas and other tropical fruits, combined with dark chocolate or added to mincemeat in traditional mince pies at Christmas. Japan imports $3.6 million of New Zealand blackcurrants for uses as dietary supplements, snacks, functional food products and as quick-frozen (IQF) produce for culinary production as jams, jellies or preserves. <h3>Beverages</h3> The juice forms the basis for various popular cordials, juice drinks, juices and smoothies. Typically blended with apple or other red fruits, it is also mixed with pomegranate and grape juice. Also used in alcoholic beverages, blackcurrant liqueur mixed with white wine is called Kir or Kir Royale when mixed with champagne. Macerated blackcurrants are also the primary ingredient in the apéritif crème de cassis. In the United Kingdom, blackcurrant cordial is often mixed with cider (hard cider) to make a drink called "Cider and Black".[38] If made with any common British lager beer, it is known as a "Lager and Black". The addition of blackcurrant to a mix of cider and lager results in "Diesel"[39] or "Snakebite and Black" available at pubs.[40] A "Black’n’Black" can be made by adding a small amount of blackcurrant juice to a pint of stout. The head is purple if the shot of juice is placed in the glass first.[41] Blackcurrant juice is sometimes combined with whey in an endurance/energy-type drink. In Russia, blackcurrant leaves may be used for flavouring tea or preserves, such as salted cucumbers, and berries for home winemaking. Sweetened vodka may also be infused with blackcurrant leaves making a deep greenish-yellow beverage with a tart flavour and astringent taste. The berries may be infused in a similar manner.[43] In Britain, 95% of the blackcurrants grown end up in Ribena and similar fruit syrups and juices. <h3>Phytochemicals and nutritional value</h3> The fruit has very high vitamin C content (several times the recommended daily dietary reference intake per 100 g), good levels of potassium, phosphorus, iron, manganese and vitamin B5, and a broad range of other essential nutrients (see nutrient table, right). Other phytochemicals in the fruit (polyphenols/anthocyanins) have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease, cancer, microbial infections or neurological disorders like Alzheimer's disease.[45][46] Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside[47] which are retained in the juice concentrate among other yet unidentified polyphenols. Blackcurrant seed oil is also rich in many nutrients, especially vitamin E and several unsaturated fatty acids including alpha-linolenic acid and gamma-linolenic acid.[50] There is some evidence that gamma-linolenic acid may boost the effectiveness of the immune system and that use of the oil can reduce total cholesterol and triglycerides while increasing beneficial high-density cholesterol.[51] In a human pilot study, ingestion of blackcurrant seed oil by mothers reduced atopic dermatitis in their breastfed newborns who were supplemented with the oil over a period of two years.[52] In vitro, blackcurrant juice was found to have high antioxidant content and a potent free radical scavenger. <h2>Use in traditional medicine</h2> In Europe, the leaves have traditionally been used for arthritis, spasmodic cough, diarrhoea, as a diuretic and for treating a sore throat. The berries were made into a drink thought to be beneficial for the treatment of colds and flu, for other fevers, for diaphoresis and as a diuretic.[54] In traditional Austrian medicine, Ribes nigrum fruits have been used internally (consumed whole or as a syrup) for treatment of infections and disorders of the gastrointestinal tract, the locomotor system, the respiratory tract and the cardiovascular system. <h3>Other uses</h3> The plant has various other uses. Blackcurrant seed oil is an ingredient in cosmetics and skin preparations, often in combination with vitamin E. The leaves can be extracted to yield a yellow dye and the fruit is a source for a blue or violet dye. The leaves have been used to assist in keeping vegetables fresh. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)</h2> <h2>Price for Package of 3 seeds.</h2> Camellia sinensis is a species of evergreen shrubs or small trees in the flowering plant family Theaceae whose leaves and leaf buds are used to produce tea. Common names include "tea plant", "tea shrub", and "tea tree" (not to be confused with Melaleuca alternifolia, the source of tea tree oil, or Leptospermum scoparium, the New Zealand tea tree). C. sinensis var. sinensis and C. s. var. assamica are two major varieties grown today.[2] White tea, yellow tea, green tea, oolong, dark tea (which includes pu-erh tea) and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation. Kukicha (twig tea) is also harvested from C. sinensis, but uses twigs and stems rather than leaves. <h2>Nomenclature and taxonomy</h2> The generic name Camellia is taken from the Latinized name of Rev. Georg Kamel,[3] SJ (1661–1706), a Moravian-born Jesuit lay brother, pharmacist, and missionary to the Philippines. Carl Linnaeus chose his name in 1753 for the genus to honor Kamel's contributions to botany[4] (although Kamel did not discover or name this plant, or any Camellia,[5] and Linnaeus did not consider this plant a Camellia but a Thea).[6] Robert Sweet shifted all formerly Thea species to the genus Camellia in 1818.[7] The name sinensis means "from China" in Latin. Four varieties of C. sinensis are recognized.[1] Of these, C. sinensis var. sinensis and C. s. var. assamica (JW Masters) Kitamura are most commonly used for tea, and C. s. var. pubilimba Hung T. Chang and C. s. var. dehungensis (Hung T. Chang & BH Chen) TL Ming are sometimes used locally.[1] The Cambod type tea (C. assamica subsp. lasiocaly) was originally considered a type of assam tea. However, later genetic work showed that it is a hybrid between Chinese small leaf tea and assam type tea.[8] Tea plants are native to East Asia, and probably originated in the borderlands of north Burma and southwestern China.[9] <ul> <li>Chinese (small leaf) tea [C. sinensis var. sinensis]</li> <li>Chinese Western Yunnan Assam (large leaf) tea [C. sinensis var. assamica] <ul> <li>Indian Assam (large leaf) tea [C. sinensis var. assamica]</li> </ul> </li> <li>Chinese Southern Yunnan Assam (large leaf) tea [C. sinensis var. assamica]</li> </ul> Chinese (small leaf) type tea may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since no wild populations of this tea are known, the precise location of its origin is speculative.[10][11] Given their genetic differences forming distinct clades, Chinese Assam type tea (C. s. var. assamica) may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam type tea (also C. s. var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta.[10][11] Assuming a generation of 12 years, Chinese small leaf tea is estimated to have diverged from Assam tea around 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. This divergence tea would correspond to the last glacial maximum.[10][11] Chinese small leaf type tea was introduced into India in 1836 by the British and some Indian Assam type tea (e.g. Darjeeling tea) appear to be genetic hybrids of Chinese small leaf type tea, native Indian Assam, and possibly also closely related wild tea species.[12] <h2>Cultivars</h2> Hundreds,[13] if not thousands of cultivars of C. sinensis are known. Some Japanese cultivars include: <ul> <li>Benifuuki[14]</li> <li>Fushun[15]</li> <li>Kanayamidori[14]</li> <li>Meiryoku[15]</li> <li>Saemidori[15]</li> <li>Okumidori[15]</li> <li>Yabukita[15]</li> </ul> <h2>Description</h2> C. sinensis is native to East Asia, the Indian Subcontinent, and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6 ft) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm (0.98–1.57 in) in diameter, with seven or eight petals. <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Flower_of_Tea_plant.jpg/220px-Flower_of_Tea_plant.jpg" width="220" height="147" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> Flower of tea plant</div> </div> </div> The seeds of C. sinensis and C. oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant. <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Camellia_sinensis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-025.jpg/220px-Camellia_sinensis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-025.jpg" width="220" height="267" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> C. sinensis plant, with cross-section of the flower (lower left) and seeds (lower right)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Camellia_sinensis_MHNT.BOT.2016.12.24.jpg/220px-Camellia_sinensis_MHNT.BOT.2016.12.24.jpg" width="220" height="166" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> C. sinensis - MHNT</div> </div> </div> The leaves are 4–15 cm (1.6–5.9 in) long and 2–5 cm (0.79–1.97 in) broad. Fresh leaves contain about 4% caffeine, as well as related compounds including theobromine.[16] The young, light-green leaves are preferably harvested for tea production; they have short, white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks. In 2017, Chinese scientists sequenced the genome of C. s. var. assamica . It contains about three billion base pairs, which was larger than most plants previously sequenced. <h2>Cultivation</h2> C. sinensis is mainly cultivated in tropical and subtropical climates, in areas with at least 127 cm (50 in) of rainfall a year. Tea plants prefer a rich and moist growing location in full to part sun and can be grown in hardiness zones 7 – 9. However, the clonal one is commercially cultivated from the equator to as far north as Cornwall and Scotland on the UK mainland.[19][20] Many high-quality teas are grown at high elevations, up to 1,500 m (4,900 ft), as the plants grow more slowly and acquire more flavor. Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (C. s. sinensis) and the large-leaved Assamese plant (C. s. assamica), used mainly for black tea. <h3>Chinese teas</h3> The Chinese plant is a small-leafed bush with multiple stems that reaches a height of some 3 m. It is native to southeast China. The first tea plant variety to be discovered, recorded, and used to produce tea dates back 3,000 years ago, it yields some of the most popular teas. C. s. var. waldenae was considered a different species, C. waldenae by SY Hu,[21] but it was later identified as a variety of C. sinensis.[22] This variety is commonly called Waldenae Camellia. It is seen on Sunset Peak and Tai Mo Shan in Hong Kong. It is also distributed in Guangxi province, China.[21] <h3>Indian and Nepali teas</h3> Three main kinds of tea are produced in India: <ul> <li>Assam comes from the heavily forested northeastern section of the country, Assam. Tea from here is rich and full-bodied. In Assam, the first tea estate of India was established, in 1837.</li> <li>Darjeeling is from the cool and wet Darjeeling region, tucked in the foothills of the Himalayas. Tea plantations reach 2,200 meters. The tea is delicately flavored and considered to be one of the finest teas in the world. The Darjeeling plantations have three distinct harvests, termed 'flushes', and the tea produced from each flush has a unique flavor. First (spring) flush teas are light and aromatic, while the second (summer) flush produces tea with a bit more bite. The third, or autumn flush gives a tea that is lesser in quality.</li> </ul> Nepali tea is also considered to be similar to the tea produced in Darjeeling, mostly because the eastern part of Nepal, where a large amount of tea is produced, has similar topography to that of Darjeeling. <ul> <li>Nilgiri is from a southern region of India almost as high as Darjeeling. Grown at elevations between 1,000 and 2,500 m, Nilgiri teas are subtle and rather gentle and are frequently blended with other, more robust teas.[citation needed]</li> </ul> <div class="thumb tright"> <div class="thumbinner"><img alt="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Camellia_sinensis-fruto.jpg/200px-Camellia_sinensis-fruto.jpg" width="200" height="150" class="thumbimage" title="Tea Tree Seeds, tea plant, tea shrub (Camellia sinensis)" /> <div class="thumbcaption"> <div class="magnify"></div> Seed-bearing fruit of C. sinensis</div> </div> </div> <h3>Pests and diseases</h3> <div class="hatnote navigation-not-searchable">Main article: List of tea diseases</div> <div class="hatnote navigation-not-searchable">See also: List of Lepidoptera that feed on Camellia</div> Tea leaves are eaten by some herbivores, such as the caterpillars of the willow beauty (Peribatodes rhomboidaria), a geometer moth. <h2>Health effects</h2> Although health benefits have been assumed throughout the history of using tea as a common beverage, no high-quality evidence shows that tea confers significant benefits.[23][24] In clinical research over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2017. <h2>Biosynthesis of caffeine</h2> Caffeine, a molecule produced in C. sinensis, functions as a secondary metabolite. Caffeine is a purine alkaloid and its biosynthesis occurs in young tea leaves and is regulated by several enzymes.[25][26] The biosynthetic pathway in C. sinensis differs from other caffeine-producing plants such as coffee or guayusa. Analysis of the pathway was carried out by harvesting young leaves and using reverse transcription PCR to analyze the genes encoding the major enzymes involved in synthesizing caffeine. The gene TCS1 encodes caffeine synthase. Younger leaves feature high concentrations of TCS1 transcripts, allowing more caffeine to be synthesized during this time. Dephosphorylation of xanthosine-5'-monophosphate into xanthosine is the committed step for the xanthosines entering the beginning of the most common pathway. A sequence of reactions turns xanthosine into 7-methylxanthosine, then 7-methylxanthine, then theobromine, and finally into caffeine. <h2 class="title style-scope ytd-video-primary-info-renderer"><yt-formatted-string force-default-style="" class="style-scope ytd-video-primary-info-renderer">Tea Germination from Seed</yt-formatted-string></h2> <iframe width="640" height="385" src="https://www.youtube.com/embed/Dh9dhkOBynw?rel=0&hd=1" frameborder="0" allowfullscreen="allowfullscreen" class="embed-responsive-item"> </iframe> </body> </html>

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Trumpet vine or Trumpet...

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Trumpet vine or Trumpet creeper Seeds (Campsis radicans)</h2> <h2>Price for Package of 20 seeds.</h2> Campsis radicans (trumpet vine or trumpet creeper, also known in North America as cow itch vine[citation needed] or hummingbird vine[citation needed]), is a species of flowering plant of the family Bignoniaceae, native to the eastern United States and naturalized in parts of the western United States as well as in Ontario, parts of Europe, and scattered locations in Latin America. Growing to 10 m (33 ft), it is a vigorous, deciduous woody vine, notable for its showy trumpet-shaped flowers. It inhabits woodlands and riverbanks, and is also a popular garden subject. Description The leaves are opposite, ovate, pinnate, 3–10 cm long, and emerald green when new, maturing into a dark green. The flowers come in terminal cymes of 4–12, orange to red in color with a yellowish throat, and generally appear after several months of warm weather. Ecology The flowers are very attractive to hummingbirds, and many types of birds like to nest in the dense foliage. The flowers are followed by large seed pods. As these mature, they dry and split. Hundreds of thin, brown, paper-like seeds are released. These are easily grown when stratified. Etymology The Latin specific epithet radicans means "with stems that take root". Garden history The flamboyant flowering of Campsis radicans made it obvious to even the least botanically-minded of the first English colonists in Virginia. Consequently the plant quickly made its way to England early in the 17th century. Its botanical parentage, as a hardy member of a mostly subtropical group, made its naming problematic: according to John Parkinson, the Virginia settlers were at first calling it a jasmine or a honeysuckle, and then a bellflower; he classed it in the genus Apocynum (dogbane). Joseph Pitton de Tournefort erected a catch-all genus Bignonia in 1700, from which it has since been extricated. Cultivation The vigor of the trumpet vine should not be underestimated. In warm weather, it puts out huge numbers of tendrils that grab onto every available surface, and eventually expand into heavy woody stems several centimeters in diameter. It grows well on arbors, fences, telephone poles, and trees, although it may dismember them in the process. Ruthless pruning is recommended. Outside of its native range this species has the potential to be highly invasive, even as far north as New England. The trumpet vine thrives in many places in southern Canada as well. Away from summer heat, C. radicans is less profuse of flower. A larger-flowered hybrid 'Mme Galen' was introduced about 1889 by the Tagliabue nurserymen of Laniate near Milan. The form C. radicans f. flava has gained the Royal Horticultural Society's Award of Garden Merit. </body> </html>

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Jostaberry Seeds (Ribes ×...

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Jostaberry Seeds (Ribes × nidigrolaria)</h2> <h2>Price for Package of 5 seeds.</h2> The jostaberry (Ribes × nidigrolaria) is a complex-cross fruit bush in the genus Ribes, involving three original species, the black currant R. nigrum, the North American coastal black gooseberry R. divaricatum, and the European gooseberry R. uva-crispa.[1] It is similar to Ribes × culverwellii, the Jochelbeere, which is descended from just two of these species, R. nigrum and R. uva-crispa. <h2>Taxonomy</h2> There was a demand to have gooseberry-type fruits on thornless plants, and the first successful attempt to cross blackcurrant (R. nigrum) with European gooseberry (R. uva-crispa) was carried out by Culverwell[clarification needed] in Yorkshire, England in 1880.[3] This hybrid was termed Ribes × culverwellii and was nearly sterile.[4] Others later carried out direct crosses between blackcurrant and gooseberry, however the diploid seedlings created were sterile and did not produce much fruit, although some fruit was set without fertilization (parthenocarpy). Jostaberry is frequently mistakenly termed Ribes × culverwelli as a result of this early F1 diploid hybrid.[4] However, Jostaberry is a F2 fertile amphipolyploid hybrid of complex parentage, not a direct cross, and was created later in Germany.[4] Paul Lorenz started the process in the Kaiser Wilhelm Institute in Berlin in 1926. In 13 years, over 1000 F1 hybrids were created. Only eight of these survived World War II, and were eventually moved to the Erwin Baeur Institute, which was founded in 1946.[3] Randolph Baeur used colchicine to double the number of chromosomes and produce fertile tetraploids.[5][3] Backcrossing with gooseberry and blackcurrant parents was also involved, creating a new F2 generation. Of 15,000 such crosses, three seedlings were selected based on vigor, disease resistance and fertility.[3] Therefore, jostaberry is descended from two separate first-generation crosses, both of which produced very few fruit.[5] One of the F1 hybrids used was a cross between the blackcurrant cultivar R. nigrum ‘Langtraubige Schwarze’ (‘Long Bunch’) with R. divaricatum (also termed spreading gooseberry, Worcesterberry, coastal black gooseberry or by other names). This F1 hybrid was resitant to American gooseberry mildew. The other F1 hybrid parent was a cross between the blackcurrant cultivar R. nigrum "Silvergieters Schwarze" with R. grossularia (syn. R. uva-crispa) ‘Grune Hansa’.[3] The name Jostaberry was created by combining the German words for blackcurrant and gooseberry, namely Johannisbeere ("Jo") and Stachelbeere ("Sta"). Following German pronunciation of "J", it may be pronounced "yostaberry" in English. The first cultivar, ‘Josta’ was made available to the public in 1977. Two later cultivars released were called ‘Jostine’ and ‘Jogranda’.[3] A number of varieties have been developed since then by various developers. Named cultivars tend to only be available in Germany,[6] and the names of the three most common jostaberry cultivars have also been confused, and all have sometimes been sold as ‘Josta’.[3] <h2>Description</h2> The nearly black berry, which is smaller than a gooseberry and a bit larger than a blackcurrant, is edible both raw and cooked. It is described as having a taste intermediate between a gooseberry and a blackcurrant, with the gooseberry flavor more dominant in the unripe fruit, and the blackcurrant notes developing as the fruit ripens. The ripe fruit will hang on the bush in good condition through late summer, but is very popular with birds. The somewhat unripe fruit can be used in cooking recipes as a gooseberry. Like blackcurrants the fruit freezes well, and like many other members of the genus Ribes it is rich in vitamin C. Commercial production of jostaberries is limited because they are not well suited to mechanical harvesting. Compared to most other fruits, harvesting jostaberries is relatively labor-intensive per kilogram. Although harder to pluck than blackcurrants, the plant is thornless. The plant itself grows to a maximum height of about 2 m, flowering in mid-spring, with fruit setting and ripening on a similar timetable to the blackcurrant. The plant displays hybrid vigor, growing and fruiting well and being resistant to a number of common diseases afflicting other Ribes. In particular the plant is resistant to American gooseberry mildew, blackcurrant leaf spot, white pine blister rust, and big bud gall mite. Flowers are hermaphrodite and the plant is self-fertile following insect pollination. </body> </html>

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<h2>Serbian morello cherry seeds (Prunus cerasus)</h2> <h2>Price for Package of 10 (2,5g) seeds.</h2> This cherry variety originally comes from Serbia and is over 120 years old. The fruits are extremely large (almost as big as cherries), dark-red in color, and very sweet. The tree reaches a height of approx. 4 meters and a diameter of approx. 2 to 3 meters. The variety is extremely fertile and can deliver over 50 kilograms of cherries in season. This variety withstood temperatures of - 30 degrees Celsius. However, it is believed that it can easily withstand -40 an more degrees Celsius. It is resistant to diseases and there is no need to use chemical preparations. <h3>You can read more about cherries on Wikipedia:</h3> Prunus cerasus (sour cherry,[3] tart cherry, or dwarf cherry[4]) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic. Its sour pulp is edible.[5] The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks.[citation needed] There are two main varieties (groups of cultivars) of the sour cherry: the dark-red morello cherry and the lighter-red amarelle cherry. <h2>Origins and cultivation</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/220px-Illustration_Prunus_cerasus0.jpg" decoding="async" width="220" height="359" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/330px-Illustration_Prunus_cerasus0.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Illustration_Prunus_cerasus0.jpg/440px-Illustration_Prunus_cerasus0.jpg 2x" data-file-width="1462" data-file-height="2388" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Illustration of Morello Cherry</div> </div> </div> Prunus cerasus, a tetraploid with 2n=32 chromosomes, is thought to have originated as a natural hybrid between Prunus avium and Prunus fruticosa in the Iranian Plateau or Eastern Europe where the two species come into contact. Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit. The hybrids then stabilised and interbred to form a new, distinct species.[7] Cultivated sour cherries were selected from wild specimens of Prunus cerasus and the doubtfully distinct P. acida from around the Caspian and Black Seas, and were known to the Greeks in 300 BC. They were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century AD. The fruit remains popular in modern-day Iran. In England, their cultivation was popularised in the 16th century in the time of Henry VIII. They became a popular crop amongst Kentish growers, and by 1640 over two dozen named cultivars were recorded. In the Americas, by 1704 the Vestry of New Kent County, Virginia recorded "The DePriest of Kent" planted 354 acres of Prunus cerasus along the Pamunkey River as the 'Kent' variety, that spawned other Virginia colonists throughout Richmond to plant sour cherry trees, 'Early Richmond' variety or 'Kentish Red', when they arrived.[8] <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/220px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg" decoding="async" width="220" height="166" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/330px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg/440px-Fr%C3%BChling_bl%C3%BChender_Kirschenbaum.jpg 2x" data-file-width="2272" data-file-height="1712" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> A blooming sour cherry tree</div> </div> </div> Before the Second World War there were more than fifty cultivars of sour cherry in cultivation in England; today, however, few are grown commercially, and despite the continuation of named cultivars such as 'Kentish Red', 'Amarelles', 'Griottes' and 'Flemish', only the generic Morello is offered by most nurseries. This is a late-flowering variety, and thus misses more frosts than its sweet counterpart and is therefore a more reliable cropper. The Morello cherry ripens in mid to late summer, toward the end of August in southern England. It is self-fertile, and would be a good pollenizer for other varieties if it did not flower so late in the season. <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/220px-SourcherryYield.png" decoding="async" width="220" height="132" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/330px-SourcherryYield.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bc/SourcherryYield.png/440px-SourcherryYield.png 2x" data-file-width="1600" data-file-height="960" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Worldwide sour cherry production</div> </div> </div> Sour cherries require similar cultivation conditions to pears, that is, they prefer a rich, well-drained, moist soil, although they demand more nitrogen and water than sweet cherries. Trees will do badly if waterlogged, but have greater tolerance of poor drainage than sweet varieties. As with sweet cherries, Morellos are traditionally cultivated by budding onto strong growing rootstocks, which produce trees too large for most gardens, although newer dwarfing rootstocks such as Colt and Gisella are now available. During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution. This is also the time when any required pruning should be carried out (note that cherries should not be pruned during the dormant winter months). Morello cherry trees fruit on younger wood than sweet varieties, and thus can be pruned harder. They are usually grown as standards, but can be fan trained, cropping well even on cold walls, or grown as low bushes.[9] <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Ripe_sour_cherries_on_a_branch.jpg/220px-Ripe_sour_cherries_on_a_branch.jpg" decoding="async" width="220" height="161" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Ripe_sour_cherries_on_a_branch.jpg/330px-Ripe_sour_cherries_on_a_branch.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/9/9f/Ripe_sour_cherries_on_a_branch.jpg 2x" data-file-width="430" data-file-height="314" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Ripe sour cherries (Somogy, Hungary)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/220px-Black_Che.jpg" decoding="async" width="220" height="163" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/330px-Black_Che.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/94/Black_Che.jpg/440px-Black_Che.jpg 2x" data-file-width="2944" data-file-height="2184" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> Ripe sour cherries and their leaves (Karaj, Iran)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Serbian morello cherry seeds (Prunus cerasus)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/220px-Owoce_Wi%C5%9Bnia.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/330px-Owoce_Wi%C5%9Bnia.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Owoce_Wi%C5%9Bnia.jpg/440px-Owoce_Wi%C5%9Bnia.jpg 2x" data-file-width="1024" data-file-height="1024" title="Serbian morello cherry seeds (Prunus cerasus)" /> <div class="thumbcaption"> <div class="magnify"></div> A sour cherry Beauty Sheet</div> </div> </div> Sour cherries suffer fewer pests and diseases than sweet cherries, although they are prone to heavy fruit losses from birds. In summer, fruit should be protected with netting. When harvesting fruit, they should be cut from the tree rather than risking damage by pulling the stalks. Unlike most sweet cherry varieties, sour cherries are self fertile or self pollenizing (sometimes inaccurately referred to as self-pollinating). Two implications of this are that seeds generally run true to the cultivar, and that much smaller pollinator populations are needed because pollen only has to be moved within individual flowers. In areas where pollinators are scarce, growers find that stocking beehives in orchards improves yields.[10] Some cultivars of sour cherry trees, such as Montmorency and North Star, have been documented to perform better than other cherry trees in Colorado's Front Range region.[11][12] <table class="wikitable"> <tbody> <tr> <th colspan="5">Top 10 sour cherry producers in 2012</th> </tr> <tr> <th>Country</th> <th>Production (tonnes)</th> <th>Footnote</th> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/23px-Flag_of_Turkey.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/35px-Flag_of_Turkey.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/45px-Flag_of_Turkey.svg.png 2x" data-file-width="1200" data-file-height="800" /> Turkey</td> <td>187,941</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/23px-Flag_of_Russia.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/35px-Flag_of_Russia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/45px-Flag_of_Russia.svg.png 2x" data-file-width="900" data-file-height="600" /> Russia</td> <td>183,300</td> <td>*</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/23px-Flag_of_Poland.svg.png" decoding="async" width="23" height="14" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/35px-Flag_of_Poland.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/46px-Flag_of_Poland.svg.png 2x" data-file-width="1280" data-file-height="800" /> Poland</td> <td>175,391</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/23px-Flag_of_Ukraine.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/35px-Flag_of_Ukraine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/49/Flag_of_Ukraine.svg/45px-Flag_of_Ukraine.svg.png 2x" data-file-width="1200" data-file-height="800" /> Ukraine</td> <td>172,800</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/23px-Flag_of_Iran.svg.png" decoding="async" width="23" height="13" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/35px-Flag_of_Iran.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flag_of_Iran.svg/46px-Flag_of_Iran.svg.png 2x" data-file-width="630" data-file-height="360" /> Iran</td> <td>105,000</td> <td>F</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/23px-Flag_of_Serbia.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/35px-Flag_of_Serbia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flag_of_Serbia.svg/45px-Flag_of_Serbia.svg.png 2x" data-file-width="945" data-file-height="630" /> Serbia</td> <td>74,656</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/23px-Flag_of_Hungary.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/35px-Flag_of_Hungary.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Flag_of_Hungary.svg/46px-Flag_of_Hungary.svg.png 2x" data-file-width="1200" data-file-height="600" /> Hungary</td> <td>53,425</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/23px-Flag_of_the_United_States.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/35px-Flag_of_the_United_States.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/46px-Flag_of_the_United_States.svg.png 2x" data-file-width="1235" data-file-height="650" /> United States</td> <td>38,601</td> <td></td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/23px-Flag_of_Uzbekistan.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/35px-Flag_of_Uzbekistan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/84/Flag_of_Uzbekistan.svg/46px-Flag_of_Uzbekistan.svg.png 2x" data-file-width="1000" data-file-height="500" /> Uzbekistan</td> <td>34,000</td> <td>F</td> </tr> <tr> <td align="left"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/23px-Flag_of_Azerbaijan.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/35px-Flag_of_Azerbaijan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Flag_of_Azerbaijan.svg/46px-Flag_of_Azerbaijan.svg.png 2x" data-file-width="1200" data-file-height="600" /> Azerbaijan</td> <td>23,085</td> <td></td> </tr> <tr> <th>World</th> <th>1,149,531</th> <th>A</th> </tr> <tr> <td colspan="5">* = Unofficial figure | [ ] = Official data | A = May include official, semi-official or estimated data F = FAO estimate | Im = FAO data based on imputation methodology | M = Data not available Source: UN Food and Agriculture Organization (FAO)[13] </td> </tr> </tbody> </table> <h2>Uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/220px-Kriek_Beer_1.jpg" decoding="async" width="220" height="302" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/330px-Kriek_Beer_1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kriek_Beer_1.jpg/440px-Kriek_Beer_1.jpg 2x" data-file-width="1104" data-file-height="1517" /> <div class="thumbcaption"> <div class="magnify"></div> Kriek lambic is infused with sour cherries</div> </div> </div> <h3>Culinary</h3> Dried sour cherries are used in cooking including soups, pork dishes, cakes, tarts, and pies. Sour cherries or sour cherry syrup are used in liqueurs and drinks, such as the portuguese ginjinha. In Iran, Turkey, Greece and Cyprus, sour cherries are especially prized for making spoon sweets by slowly boiling pitted sour cherries and sugar; the syrup thereof is used for sharbat-e Albalou, vişne şurubu or vyssináda, a beverage made by diluting the syrup with ice-cold water. A particular use of sour cherries is in the production of kriek lambic, a cherry-flavored variety of a naturally fermented beer made in Belgium. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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