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KACHRA Cucumis callosus Seeds Indian melon

Blauhilde Bean Seeds

€1.95 SKU: VE 148 (3g)

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Variety from Italy

Indian Pea, Blue Sweet Pea...

€1.55 SKU: VE 46 (5,5g)

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<h2 class="">Indian Pea, Blue Sweet Pea Seeds (Lathyrus sativus)</h2> <h2 class="">Price for Package of 20 (5,5g) seeds.</h2> Lathyrus sativus, also known as grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch, is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa.[4] It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonged period. <h3>Cultivation</h3> Lathyrus sativus grows best where the average temperature is 10–25 °C and average rainfall is 400–650 mm (16–26 in) per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods,[3] but grows best in moist soils. It tolerates a range of soil types from light sandy through loamy to heavy clay, and acid, neutral, or alkaline soils. It does not tolerate shade. <h3>Uses</h3> Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the central part of the country, and is steadily declining. Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta.[6] Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan in which it was cooked, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue. Due to its toxicity, it is forbidden in Spain since 1967 for human consumption. It can be sold as animal feed but it cannot be displayed near other flours valid for human consumption (BOE-2484/1967. September 21st. Paragraphs 3.18.09 a and b and 5.36.16 b) Grass pea flour is exceedingly difficult to obtain outside of Castilla-La Mancha, especially in its pure form. Commercially available almorta flour is mixed with wheat flour because grass peas are toxic if consumed in significantly large quantities for prolonged periods of time. The town of Alvaiázere in Portugal dedicates a festival lasting several days to dishes featuring the pulse. Alvaiázere calls itself the capital of Chícharo, the name of this pulse in Portuguese. Immature seeds can be eaten like green peas. L. sativus needs soaking and thorough cooking to reduce toxins. The leaves and stem are cooked and eaten as chana saga (Odia: ଚଣା ଶାଗ) in parts of Odisha, India. Seed ODAP characteristics Like other grain legumes, L. sativus produces a high-protein seed. The seeds also contain variable amounts of a neurotoxic amino acid β-N-oxalyl-L-α,β-diaminopropionic acid (ODAP).[7][8] ODAP is considered the cause of the disease neurolathyrism, a neurodegenerative disease that causes paralysis of the lower body: emaciation of gluteal muscle (buttocks).[3] The disease has been seen to occur after famines in Europe (France, Spain, Germany), North Africa, and South Asia, and is still prevalent in Eritrea, Ethiopia, and Afghanistan (panhandle) when Lathyrus seed is the exclusive or main source of nutrients for extended periods. ODAP concentration increases in plants grown under stressful conditions, compounding the problem. The crop is harmless to humans in small quantities, but eating it as a major part of the diet over a three-month period can cause permanent paralysis below the knees in adults and brain damage in children, a disorder known as lathyrism. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 46 (5,5g)

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New Zealand Spinach Seeds...

€1.85 SKU: P 448 NZ

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<h2>New Zealand Spinach Seeds (Tetragonia tetragonoides)</h2> <h2>Price for Package of 10 seeds.</h2> Tetragonia tetragonoides, commonly called New Zealand spinach and other local names, is a flowering plant in the fig-marigold family (Aizoaceae). It is often cultivated as a leafy vegetable. It is a widespread species, native to eastern Asia, Australia, and New Zealand. It has been introduced and is an invasive species in many parts of Africa, Europe, North America, and South America. Its natural habitat is sandy shorelines and bluffs, often in disturbed areas. It is a halophyte and grows well in the saline ground. The plant has a trailing habit and will form a thick carpet on the ground or climb through other vegetation and hang downwards. It can have erect growth when young. The leaves of the plant are 3–15 cm long, triangular in shape, and bright green. The leaves are thick and covered with tiny papillae that look like water drops on the top and bottom of the leaves. The flowers of the plant are yellow, and the fruit is a small, hard capsule covered with small horns. Uses The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour.[6] It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century.[7] For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand. There are some indications that Māori did eat kōkihi perhaps more regularly. "To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)". Cultivation It is grown for the edible leaves and can be used as food or an ornamental plant for ground cover. As some of its names signify, it has similar flavor and texture properties to spinach and is cooked like spinach. Like spinach, it contains oxalates; its medium to low levels of oxalates needs to be removed by blanching the leaves in hot water[10] for one minute, then rinsing in cold water before cooking. It thrives in hot weather and is considered an heirloom vegetable. Few insects consume it, and even slugs and snails do not seem to feed on it. The thick, irregularly-shaped seeds should be planted just after the last spring frost. Before planting, the seeds should be soaked for 12 hours in cold water, or 3 hours in warm water. Seeds should be planted 5–10 mm (0.2–0.4 in) deep, and spaced 15–30 cm (5.9–11.8 in) apart. The seedlings will emerge in 10–20 days, and it will continue to produce greens through the summer. A mature plant will self-seed. Seeds will overwinter up to USDA zone 5. Names This widely distributed plant has many common names, depending on its location. In addition to the name New Zealand spinach, it is also known as Botany Bay spinach, Cook's cabbage, kōkihi (in Māori), sea spinach, and tetragon. Its Australian names of Warrigal Greens and Warrigal Cabbage[6] come from the local use of warrigal to describe plants that are wild (not farmed originally).

P 448 NZ

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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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Dill seeds (Anethum...

€1.60 SKU: MHS 121

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Dill seeds (Anethum Graveolens)</h2> <h2>Price for Package of 900 (2g), 4500 (10g) seeds.</h2> Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. <h2>Growth</h2> Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface. <h2>Etymology</h2> The word dill and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.[3] The generic name Anethum is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form anīsum came to be used for anise, and anēthum for dill. The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.), and also of the obsolete English anet.[4] Most Slavic language names come from Proto-Slavic *koprъ,[5] which developed from the PIE root *ku̯ə1po- 'aroma, odor'.[6] <h2>History</h2> Dill has been found in the tomb of Egyptian Pharaoh Amenhotep II, dating to around 1400 BC.[7] It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).[7] <h2>Culinary use</h2> <table class="infobox nowrap"><caption>Dill weed, fresh</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>180 kJ (43 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>7 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>2.1 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>1.1 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>3.5 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Vitamin A</th> <td>7717 (154%) IU</td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>9%</div> 0.1 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <th scope="row">Niacin (B3)</th> <td> <div>11%</div> 1.6 mg</td> </tr> <tr> <th scope="row">Pantothenic acid (B5)</th> <td> <div>8%</div> 0.4 mg</td> </tr> <tr> <th scope="row">Vitamin B6</th> <td> <div>15%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Folate (B9)</th> <td> <div>38%</div> 150 μg</td> </tr> <tr> <th scope="row">Vitamin B12</th> <td> <div>0%</div> 0 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>102%</div> 85 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>21%</div> 208 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>51%</div> 6.6 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>15%</div> 55 mg</td> </tr> <tr> <th scope="row">Manganese</th> <td> <div>62%</div> 1.3 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>9%</div> 66 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>16%</div> 738 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>4%</div> 61 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>9%</div> 0.9 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Other constituents</th> <td>Quantity</td> </tr> <tr> <th scope="row">Copper 667</th> <td>0.14 mg (7%)</td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database</td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/170px-DillEssOil.png" decoding="async" width="170" height="254" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/255px-DillEssOil.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5b/DillEssOil.png/340px-DillEssOil.png 2x" data-file-width="857" data-file-height="1280" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill (Anethum graveolens) essential oil in clear glass vial</div> </div> </div> Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill oil is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.[8] Dill is the eponymous ingredient in dill pickles. <h3>European cuisine</h3> In central and eastern Europe, Scandinavia, Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs). In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. Dill leaves mixed with tvorog, form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece. Russian cuisine is noted for liberal use of dill, where it is known as укроп. Its supposed antiflatulent activity caused some Russian cosmonauts to recommend its use in human spaceflight due to the confined quarters and closed air supply.[10] In Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called mizeria. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with potatoes and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill. In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called, kulajda, that contains mushrooms (traditionally wild ones). In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavoring in pickles. In the UK, dill may be used in fish pie. In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes. In Romania dill (mărar) is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages. In Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is kapor. In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie". In Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes. In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands. In Sweden, dill is a common spice or herb. The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill also is used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic white vinegar (made from vodka, not wine), sugar, and krondill. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil. It often is paired up with chives when used in food. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, sill i dill (literally "herring in dill"). In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is to pair it with chives as a flavoring for potato chips. These are called "dillchips" and are quite popular in Sweden. <h3>Asian and Middle Eastern cooking</h3> <table class="wikitable"> <tbody> <tr> <td>Nation/Region</td> <td>Language</td> <td>Local Name of Ingredient (Dill)</td> <td>Dish(es) Commonly Used In</td> </tr> <tr> <td>India</td> <td>Marathi, Konkani</td> <td>Shepu (शेपू)</td> <td>Shepuchi Bhaji, Shepu Pulao, Ashe Mast</td> </tr> <tr> <td>India</td> <td>Hindi</td> <td>Soa / Soya (सोआ)</td> <td>Soa Sabzi(with potato).As a flavor in:- Green Kheema, Kheema samosa</td> </tr> <tr> <td>India</td> <td>Kannada</td> <td>sabbasige soppu (ಸಬೈಗೆ ಸೊಪ್ಪು)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Telugu</td> <td>Soa-Kura (శత పుష్పం)</td> <td></td> </tr> <tr> <td>India</td> <td>Tamil</td> <td>Sadakuppi (சதகுப்பி)</td> <td>Curry</td> </tr> <tr> <td>India</td> <td>Malayalam</td> <td>Chatakuppa (ചതകുപ്പ)</td> <td></td> </tr> <tr> <td>India</td> <td>Punjabi</td> <td>Soa</td> <td></td> </tr> <tr> <td>India</td> <td>Gujarati</td> <td>Suva</td> <td>Suvaa ni Bhaji(with potato)</td> </tr> <tr> <td>Iran</td> <td>Persian</td> <td>Shevid</td> <td>Aash, Baghali Polo, Shevid Polo, Mast O Khiar</td> </tr> <tr> <td>Arab world</td> <td>Arabic</td> <td>شبت، شبث (shabat, shabath)</td> <td>As flavoring in various dishes</td> </tr> <tr> <td>Thailand</td> <td>Thai</td> <td>phak chee Lao(ผักชีลาว)</td> <td>Gaeng om(แกงอ่อม)</td> </tr> <tr> <td>Vietnam</td> <td>Vietnamese</td> <td>Thì là</td> <td>Many fish dishes in Northern Vietnam</td> </tr> <tr> <td>China</td> <td>Chinese</td> <td>shiluo</td> <td>baozi</td> </tr> </tbody> </table> In Iran, dill is known as shevid and sometimes, is used with rice and called shevid-polo. It also is used in Iranian aash recipes, and similarly, is called sheved in Persian. In India, dill is known as "Sholpa" in Bengali, shepu (शेपू) in Marathi and Konkani, savaa in Hindi, or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It also is called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi (சதகுப்பி). In Malayalam, it is ചതകുപ്പ (chathakuppa) or ശതകുപ്പ (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva (સૂવા). In India, dill is prepared in the manner of yellow moong dal, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as mukhwas, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Laos and parts of northern Thailand, dill is known in English as Lao coriander (Lao: ຜັກຊີ or Thai: ผักชีลาว),[11] and served as a side with salad yum or papaya salad. In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.[12][13] In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk curries that contain fish or prawns. In China dill is called colloquially, huíxiāng (茴香, perfums of Hui people), or more properly shíluó (莳萝). It is a common filling in baozi and xianbing and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing fennel and the term 茴香 also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be stir fried as a potherb, often with egg, in the same manner as Chinese chives. It commonly is used in Taiwan as well. In Northern China, Beijing, Inner-Mongolia, Ningxia, Gansu, and Xinjiang, dill seeds commonly are called zīrán (孜然), but also kūmíng (枯茗), kūmíngzi (枯茗子), shíluózi (莳萝子), xiǎohuíxiāngzi (小茴香子) and are used with pepper for lamb meat. In the whole of China, yángchuàn (羊串) or yángròu chuàn (羊肉串), lamb brochette, a speciality from Uyghurs, uses cumin and pepper. In Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine. <h3>Middle East uses</h3> In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavor cabbage dishes, including mahshi koronb (stuffed cabbage leaves).[14] In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. It is known in Hebrew as shammir (שמיר). <h2>Cultivation</h2> Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.[15] It also prefers rich, well-drained soil. The seeds are viable for three to ten years.[16] The plants are somewhat monocarpic and quickly die after "bolting" (producing seeds). Hot temperatures may quicken bolting. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container. These plants, like their fennel and parsley relatives, often are eaten by Black swallowtail caterpillars in areas where that species occurs.[18] For this reason, they may be included in some butterfly gardens. <h2>Companion planting</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Dill seeds (Anethum Graveolens)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/220px-Anethum_graveolens_001.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/330px-Anethum_graveolens_001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Anethum_graveolens_001.JPG/440px-Anethum_graveolens_001.JPG 2x" data-file-width="1772" data-file-height="1329" title="Dill seeds (Anethum Graveolens)" /> <div class="thumbcaption"> <div class="magnify"></div> Dill plants</div> </div> </div> When used as a companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli. It is a poor companion plant for carrots and tomatoes. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Cover lightly with substrate </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"> min. 15 ° 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"> 2-3 weeks </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr> <tr> <td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. <div> </div> </td> </tr> </tbody> </table> </body> </html>

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