5/ 5

<h2><strong>Giant Yellow Eckendorf Beet Seeds</strong></h2> <h2><span style="color: #ff0000;"><b style="color: #ff0000;">Price for Package of </b><font color="#ff0000" class=""><b>100 (3g)</b></font><b style="color: #ff0000;">&nbsp;seeds.</b></span></h2> <p>The 1927 Henry Fields catalog said, “Giant, smooth, long roots of cylindrical shape, weighing up to 9 kg (20 pounds) each and growing two-thirds above ground. Solid white flesh with high food value.” These big yellow-skinned roots are perfect for growing as animal food, a tradition that is finally being brought back on many small farms.</p> <p>High nutrition and vitamin content, tops are rich sources of vitamin C, eat-in salads or soups. A native of northern Africa and the western Mediterranean, ancient Greeks have used leaves only. Beetroot can be steamed with other vegies or grated raw as well as boiled and pickled for salads. Best results in soil with PH over 6 and if always kept moist. Can sow indoors and transplant. Thin to 30-50mm, young thinnings may be transplanted older thinnings as a leaf vegetable, sow after frost. Roots store well after harvest. Sow spring to autumn, anytime in mild climates. 50-90 seeds per gram</p> <p><strong>Uses</strong></p> <p>Contemporary use is primarily for cattle, pig and other stock feed, although it can be eaten – especially when young – by humans. Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to sub-tropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like English spinach. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy and flavourful. The roots are prepared boiled like potato for serving mashed, diced or in sweet curries. Animals are known to thrive upon this plant; both its leaves and roots provide a nutritious food. George Henderson, a 20th-century English farmer and author on agriculture, stated that mangel beets were one of the best fodders for dairying, as milk production is maximized.</p> <p>The mangelwurzel has a history in England of being used for sport,[5] for celebration, for animal fodder and for the brewing of a potent alcoholic beverage. The 1830 Scottish cookbook The Practice of Cookery includes a recipe for a beer made with mangelwurzel.[6] In 19th-century American usage, mangel beets were sometimes referred to as 'mango.'</p> <p>During the Irish Famine (1845–1852), Poor Law Guardians in Galway City leased (on a 999-year-lease) a twenty-acre former nunnery to house one thousand orphaned or deserted boys ages from five to approximately fifteen. Here the boys were taught tailoring, shoe making, and agricultural skills. On a five-acre plot, they grew potatoes, cabbage, parsnips, carrots, onions, Swedish turnips, and "mangold wurtzel"--both for workhouse consumption as well as for a cash crop. See Lord Sydney Godolphin Osbourne's "Gleanings in the West of Ireland" published in London 1850, T &amp; W Boone, page 58.</p> <p>As with most foods, subsisting on solely one crop can produce dietary deficiency. The food shortages in Europe after World War I caused great hardships, including cases of mangel-wurzel disease, as relief workers called it. It was a consequence of eating only beets.</p> <p><strong>Growing requirements</strong></p> <p>In general, mangelwurzel are easy to grow. They may require supplementary potassium for optimum yields, flavour and texture, and foliage readily displays potassium deficiency as interveinal chlorosis. This can be corrected with either organic or nonorganic sources of potash.</p> <p><strong>In tradition</strong></p> <p>In South Somerset, on the last Thursday of October every year, Punkie Night is celebrated. Children carry around lanterns called "Punkies", which are hollowed-out mangelwurzels. Mangelwurzels are also carved out for Halloween in Norfolk and Wales. Also N.W. Cumberland (Workington), in the 1940s and 50s -- for "Jack o'Lantern" night.</p> <p>John Le Marchant recommends cutting the "mangel-wurzel" to learn the proper mechanics for a draw cut with the broadsword in his historic manual on swordsmanship.</p> <p><strong>In popular culture</strong></p> <p>It is the source of the name for the English folk/pop/comedy/scrumpy-and-western musical group The Wurzels.</p> <p>English comedian Tony Hancock made a short song about mangelwurzels in the Hancock's Half Hour episode "The Bowmans".</p> <p>The mangelwurzel is featured in the 1984 novel Jitterbug Perfume written by Tom Robbins. The main character Alobar originally hails from a Slavic nation where beets are quite prevalent, and eventually the mangelwurzel is used as the base note in the mysterious perfume from which the book derives its name.</p> <p>The mangelwurzel also had a role in the cult TV kids show as Worzel Gummidge's head, where it could often be heard to say things like "go boil your head."</p> <p>Mangels are a frequently mentioned animal fodder in George Orwell's novel, Animal Farm.</p> <p>Mangel wurzel is the only vegetable that was available for Sarah Bruckman to purchase in Two Fronts by Harry Turtledove. Turtledove also uses it as a staple of the post-eruption Maine diet in his Supervolcano series.</p>

VE 63 E (3g)

5/ 5

<h2><strong>Capitano Bush Bean Seeds</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 (8g) seeds.</strong></span></h2> <p>A taste sensation, these glowing yellow Romano beans have a delicious, full flavor, and a smooth, tender, stringless texture. The upright, bushy plants (up to 50 cm high) are lavishly covered with 15 cm (4 ½–5 inch) long pods that are 2 cm (½ inch) across. <br>The plants proudly yield heavy crops of robustly flavored beans (with white seeds) that exhibit their golden color even when pods are small.</p> <p>62 Days to harvest.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 58 C (8g)

5/ 5

<h2 class=""><strong>Beans seeds Buddha Market</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 20 (6,5g) seeds.</strong></span></h2> <p>Early ripening green beans with white seeds. The stringless pods can be harvested very young and cooked. A type of low green beans, the plant reaches a height of 50-55 cm. Suitable variety for early garden production. The pods are flat, yellow in color, with an average dimension of 15 x 2 cm.</p> <p>They are of excellent taste, stringless, and the seeds are white in color. It is very suitable for fresh harvesting at the optimum time when the seeds are still small it is an excellent choice for markets. It is suitable for industrial processing and deep freezing.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 56 BM (6.5g)

5/ 5

<h2><strong>Zenit white pearl bean seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 20 (3,5g) seeds.</strong></span></h2> <p>Zenit is a white pearl bean of early ripening, vegetation 100-110 days. It has a solid tree with multiple floors. The pods are 7-8 cm long with 5-6 grains. It is quick and uniformly cooked and tastes great. It is resistant to disease.</p> <h3><strong>Growing Guide</strong></h3> <h3><strong>GROWING NOTES</strong></h3> <p>Beans generally do not respond well to transplanting and are usually direct sown around or just after the last spring frost. The most important point about growing beans is not to plant them too early. They will rot in cool, damp soil. Even so, many beans require a long growing season of 80 days or more. To get an earlier start, you can put down black plastic, to warm the soil.</p> <p>Most beans should be sown with the eye of the been facing downward, 1-2" deep, approximately 4-6" apart, with 24" or more between rows. The ideal site will be sunny, well-drained, moderately fertile, and slightly acidic (pH 6.0-7.0). Additionally, bean plants should be well-ventilated to promote proper development and deter mildew or mold that can trouble plants. Beans should not be grown in the same spot more than once every four years and can be mutually beneficial with corn, strawberries, and cucumber. Avoid planting beans near onion or fennel.</p> <p>Plant bush beans in either rows or blocks, with 4-6 inches between each seed. Plant the seeds 1-2 inches deep and be sure to water the soil immediately and regularly, until it sprouts. Pole beans will need some type of support to grow on. Be sure the trellis, teepee, fence or whatever is in place before you seed. Plant seeds at a rate of about 3-6 seeds per teepee or every 6 inches apart.</p> <h3><strong>MAINTAINING</strong></h3> <p>When watering, try to avoid getting the leaves wet as this can promote fungus or other damaging conditions that beans can be susceptible to. Most types of beans are somewhat drought resistant, but check the surface of the soil frequently and water when the top layer has become dried out.</p> <p>Once established, beans generally will not require fertilizing and will generate their own nitrogen. However, if the leaves of young plants are pale this is an indication of nitrogen deficiency and starts can be fertilized with fish emulsion or other natural nitrogen-rich fertilizer.</p> <p>Bush beans begin producing before pole beans and often come in all at</p> <p>once. Staggered planting, every 2 weeks, will keep your bush beans going longer. Pole beans need time to grow their vines before they start setting beans. The pole bean crop will continue to produce for a month or two.</p> <p>Pole beans may need some initial help in climbing. Keep the bean plants well watered. Mulch helps keep their shallow roots moist. Long producing pole beans will benefit from a feeding or a side dressing of compost or manure about halfway through their growing season.</p> <h3><strong>Harvesting Guide</strong></h3> <h3><strong>HARVESTING</strong></h3> <p>Harvesting beans is an ongoing process. You can start to harvest anytime, but gardeners usually wait until the beans begin to firm up and can be snapped. They are generally about as think as a pencil then. Don't wait too long, because beans can become overgrown and tough almost overnight. Harvest by gently pulling each bean from the vine or by snapping off the vine end, if you are going to be using the beans right away.</p> <p>Depending on whether the bean is a snap, shell, or dry variety will impact when and how the bean should be harvested.</p> <p>Snap beans are harvested while the pod and enclosed seeds are still relatively immature. Compared to the other two types of beans, snap beans have the smallest window for an ideal crop. Beans that are harvested too early will not develop the proper flavor and texture. On the other hand, beans that are allowed to develop on the plant too long will be tough and somewhat unpalatable. Perhaps the best simple indicator for snap beans is the diameter of the pods. Generally, most varieties will yield the best snap beans with a diameter between ⅛-1/4". Maybe the best way to determine suitability for harvest is to sample a pod or two before making a complete harvest. It is worth noting that many varieties of snap beans that are allowed to develop completely also make good dry beans.</p> <p>Shell beans are harvested at a later time than snap beans, once the pods have started to fill out and the enclosed seeds developing inside are apparent. Beans of such varieties are removed from pods and are often eaten fresh, but are sometimes dried.</p> <p>Dry beans are not harvested until the pods and enclosed seeds have reached complete maturity, and will often require threshing to remove extraneous pod material. When growing dry beans, it is especially important that growing plants have plenty of space and ventilation so that pods will dry out. If experiencing a spell of rain late in the season once pods have matured, plants can be removed from the ground and hung upside down indoors to allow desiccation to continue.</p> <h3><strong>SAVING SEEDS</strong></h3> <p>It is suggested that you earmark a couple of plants at the beginning of the season for seed saving. Don't pick ANY pods from them to eat - just pick the crisp brown pods at the end of the season. Don't feed them, or water them unless it is very dry - as this can encourage leafy growth rather than pod development. There is no point in picking green pods as the seeds are not mature enough at this stage.</p> <p>Did you know you can save the roots, overwinter in a frost-free place, and replant next year? Runner beans are perennial but are frost sensitive, so die back in our climate. However, if the roots are dug up and kept in suitable conditions, the plants often get away early and crop faster. If you grow a lot of beans, this may not be a practical option, but you could try it with one or two plants perhaps. Store the roots in a frost-free place, buried in slightly moist sand or leafmould, or something similar.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 78 (3.5g)

5/ 5

<h2><strong>Watermelon seeds Yellow  Banana</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Price for a Package of 10 seeds.</strong></span></h2> A very unusual and highly prized variety of watermelon with pure yellow flesh inside, very sweet, weighing up to 3 kilograms. It is one of the very best yellow watermelons, with extra sweet, yellow flesh, never mealy, very high sugar content, and very productive. The fruits are generally elongated in shape.<br /><br />Weight averages 1 - 3 kg, with each plant producing two to three melons. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 180 (10 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div id="idTab1" class="rte"> <h2><strong>How to Grow a Square Watermelon</strong></h2> <p>Here you can buy and download a PDF manual ( with pictures ) How to Grow a Square Watermelon.<br />Manuals are available following languages:<br />Deutsch  <br />English  <br />Español <br />France   <br />Italiano  <br />Português  <br />Srpski</p> </div>

HTGSW

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Common Daisy, Lawn Daisy or English Daisy Seeds (Bellis perennis)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Bellis perennis is a common European species of daisy, of the Asteraceae family, often considered the archetypal species of that name. Many related plants also share the name "daisy", so to distinguish this species from other daisies it is sometimes qualified as common daisy, lawn daisy or English daisy. Historically, it has also been commonly known as bruisewort and occasionally woundwort (although the common name woundwort is now more closely associated with Stachys (woundworts)). Bellis perennis is native to western, central and northern Europe, but widely naturalized in most temperate regions including the Americas and Australasia.</p> <p><strong>Description</strong></p> <p>It is an herbaceous perennial plant with short creeping rhizomes and rosettes of small rounded or spoon-shaped leaves that are from 3/4 to 2 inches (approx. 2–5 cm) long and grows flat to the ground. The species habitually colonizes lawns, and is difficult to eradicate by mowing - hence the term 'lawn daisy'. Wherever it appears it is often considered an invasive weed.[4]</p> <p>The flowerheads are composite, in the form of a pseudanthium, consisting of many sessile flowers about 3/4 to 1-1/4 in (approx. 2–3 cm) in diameter, with white ray florets (often tipped red) and yellow disc florets. Each inflorescence is borne on single leafless stems 3/4 - 4 in (approx. 2–10 cm), rarely 6 in (approx. 15 cm) tall. The capitulum, or disc of florets, is surrounded by two rows of green bracts known as "phyllaries".</p> <p><strong>Cultivation</strong></p> <p>B. perennis generally blooms from early to midsummer, although when grown under ideal conditions, they have a very long flowering season and will even produce a few flowers in the middle of mild winters.</p> <p>It can generally be grown in USDA Zones 4 - 8 (i.e. where minimum temperatures are above −30 °F (−34 °C)) in full sun to partial shade conditions, and requires low or no maintenance. It has no known serious insect or disease problems and can generally be grown in most well-drained soils. The plant may be propagated either by seed after the last frost, or by division after flowering.</p> <p>Though invasive, the species is still considered a valuable ground cover in certain garden settings (e.g., as part of English or cottage-inspired gardens, as well as spring meadows where low growth and some color is desired in parallel with minimal care and maintenance while helping to crowd out noxious weeds once established and naturalized).</p> <p>Numerous single- and double-flowered varieties are in cultivation, producing flat or spherical blooms in a range of sizes (1 cm to 6 cm) and colors (red, pink &amp; white). They are generally grown from seed as biennial bedding plants. They can also be purchased as plugs in Spring. The cultivar 'Tasso series' has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><strong>Etymology</strong></p> <p>Bellis is Latin for "pretty" and perennis is Latin for "everlasting".</p> <p>The name "daisy" is considered a corruption of "day's eye", because the whole head closes at night and opens in the morning. Chaucer called it "eye of the day". In Medieval times, bellis perennis or the English Daisy was commonly known as "Mary's Rose".[10]</p> <p>The English Daisy is also considered to be a flower of children and innocence.</p> <p>Daisy is used as a girl's name and as a nickname for girls named Margaret, after the French name for the oxeye daisy, marguerite.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Culinary</strong></p> <p>This daisy may be used as a potherb. Young leaves can be eaten raw in salads or cooked, noting that the leaves become increasingly astringent with age. Flower buds and petals can be eaten raw in sandwiches, soups, and salads. It is also used as a tea and as a vitamin supplement.</p> <p><strong>Herbal medicine</strong></p> <p>Bellis perennis has astringent properties and has been used in herbal medicine.[13] In ancient Rome, the surgeons who accompanied Roman legions into battle would order their slaves to pick sacks full of daisies in order to extract their juice, hence the origin of this plant's scientific name in Latin. Bandages were soaked in this juice and would then be used to bind sword and spear cuts.</p> <p>Bellis perennis is still used in homeopathy for wounds and after certain surgical procedures, as well as for blunt trauma in animals. Typically, the plant is harvested while in flower when intended for use in homeopathy.</p> <p>Bellis perennis flowers have been used in the traditional Austrian medicine internally as tea (or the leaves as a salad) for treatment of disorders of the gastrointestinal and respiratory tract.</p> <p><strong>Other uses</strong></p> <p>Daisies have traditionally been used for making daisy chains in children's games.</p> </body> </html>

F 51

5/ 5

<h2><strong>Arborio Rice Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>Arborio rice is Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main region of Piedmont in Italy. Arborio is also grown in Arkansas, California, and Missouri in the United States.</p> <p>When cooked, the rounded grains are firm, and creamy and chewy compared to other rice, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavors.</p> <p>Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.</p> <p>Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 101 A (3.6g)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Society Garlic Seeds (Tulbaghia violacea)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p><i><b>Tulbaghia violacea</b></i>, also known as<span> </span><b>society garlic</b>, is a<span> </span>species<span> </span>of<span> </span>flowering plant<span> </span>in the<span> </span>family<span> </span>Amaryllidaceae,<span> </span>indigenous<span> </span>to southern Africa (KwaZulu-Natal<span> </span>and<span> </span>Cape Province), and reportedly naturalized in Tanzania and Mexico.<sup id="cite_ref-1" class="reference"></sup></p> <p>Growing to 60 cm (24 in) tall by 25 cm (10 in) wide, it is a clump-forming<span> </span>perennial<span> </span>with narrow leaves and large clusters of fragrant, violet flowers from midsummer to autumn (fall).</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>When grown as an ornamental, this plant requires some protection from winter frosts. This species<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>and the<span> </span>cultivars<span> </span>‘Purple Eye’<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>and ‘Silver Lace’, with cream-margined leaves,<sup id="cite_ref-6" class="reference">[6]</sup><span> </span>have all gained the<span> </span>Royal Horticultural Society’s<span> </span>Award of Garden Merit.<sup id="cite_ref-7" class="reference"></sup></p> <h2><span class="mw-headline" id="Medicinal_uses">Medicinal uses</span></h2> <p><i>Tulbaghia violacea</i><span> </span>is used locally as a herbal remedy/medicine to treat several ailments. Recently it was demonstrated to have<span> </span>androgenic<sup id="cite_ref-8" class="reference"></sup><span> </span>and anti-cancer<sup id="cite_ref-9" class="reference"></sup><span> </span>properties in vitro.</p> <p><i>Tulbaghia violacea</i><span> </span>exhibited<span> </span>antithrombotic<span> </span>activities which were higher than those found in<span> </span>garlic.<sup id="cite_ref-10" class="reference"></sup></p> <h2><span class="mw-headline" id="Odor">Odor</span></h2> <p>It may smell like marijuana or skunk to those familiar with either smell.<sup id="cite_ref-11" class="reference"></sup><span> </span>There have been instances in which concerned neighbors have contacted the authorities about the smell of cannabis in the neighborhood only to find out that the culprit was actually lemon verbena or society garlic.</p>

MHS 85 (10 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Shallot Long French Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for package with 100 (0,35 g) seeds.</strong></span></h2> <p>An excellent, slightly elongated shallot, with copper-colored skins and great tasting pink-tinged flesh. Each bulb yields 8-20 bulbs at harvest. Plant from mid-January onwards. RHS Award of Garden Merit winner.</p> <p>Grown in Brittany, in the heart of France’s main shallot growing region, these superb certified varieties are of superior quality and will produce an outstanding crop for you.</p> <p><span><span>Hardiness:</span></span><span><span>-5 degrees</span></span></p> <p><span><span><span>Height:</span></span><span><span>31-40cm</span></span></span></p> <p><span><span><span>Spread:</span></span><span><span>11-20cm</span></span></span></p> <p><span><span><span>RHS Award of Garden Merit: </span></span><span><span>True</span></span></span></p> <p><span><span><span>Beds &amp; Borders: </span></span><span><span>True</span></span></span></p> <p><span><span><span>Prefers Full Sun: </span></span><span><span>True</span></span></span></p> <h1 class="title style-scope ytd-video-primary-info-renderer"><a href="https://youtu.be/GGEb4C2bb9s" target="_blank" rel="noreferrer noopener">Harvesting Shallots &amp; Potatoes &amp; Leeks</a></h1> <h2><strong>WIKIPEDIA:</strong></h2> <p>The <b>shallot</b> is a type of onion, specifically a botanical variety of the species <i>Allium cepa</i>.</p> <p>The shallot was formerly classified as a separate species, <i>A. ascalonicum</i>, a name now considered a synonym of the currently accepted name.</p> <p>Its close relatives include the garlic, leek, chive, and Chinese onion.</p> <h2><span class="mw-headline" id="Names">Names</span></h2> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption">Shallots are called "small onions" in South India and are used extensively in cooking there.</div> </div> </div> <p>Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city,<sup id="cite_ref-5" class="reference">[5]</sup> where people in classical Greek times believed shallots originated.<sup id="cite_ref-Field_Guide_6-0" class="reference">[6]</sup></p> <p>The name <i>shallot</i> is also used for the Persian shallot <i>(A. stipitatum)</i>, from the Zagros Mountains in Iran and Iraq. The term <i>shallot</i> is further used for the French red shallot (<i>Allium cepa</i> var. <i>aggregatum</i>, or the <i>A. cepa</i> Aggregatum Group) and the French gray shallot or griselle (<i>Allium oschaninii</i>), a species referred to as "true shallot";<sup id="cite_ref-Field_Guide_6-1" class="reference">[6]</sup> it grows wild from Central to Southwest Asia. The name <i>shallot</i> is also used for a scallion in New Orleans and among English-speaking people in Quebec while the term <i>French shallot</i> refers to the plant referred to on this page.<sup id="cite_ref-7" class="reference">[7]</sup> Anglophone Quebecers and British English speakers stress the second syllable of <i>shallot</i>.</p> <p>The term <i>eschalot</i>, derived from the French word <i>échalote</i>, can also be used to refer to the shallot.<sup id="cite_ref-8" class="reference">[8]</sup></p> <h2><span class="mw-headline" id="Description_and_cultivation">Description and cultivation</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/A._cepa_var._aggregatum_conreu.JPG/150px-A._cepa_var._aggregatum_conreu.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot plant (<i>A. cepa var. aggregatum</i>) growing in Castelltallat, Spain</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2005onion_and_shallot.PNG/150px-2005onion_and_shallot.PNG" width="150" height="66" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Onion and shallot output in 2005</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Shallot_whole_plant.jpg/220px-Shallot_whole_plant.jpg" width="220" height="60" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Whole shallot plants, consist of roots, bulbs, leaves, stalks, and flowers</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Shallot_seeds.png/150px-Shallot_seeds.png" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot seeds</div> </div> </div> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Shallot_%28Sambar_Onion%29_%281%29.JPG/150px-Shallot_%28Sambar_Onion%29_%281%29.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallots on sale in India</div> </div> </div> <p>Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.</p> <p>Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere).<sup id="cite_ref-9" class="reference">[9]</sup> In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).</p> <p>In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.</p> <p>In Africa, shallots are grown in the area around Anloga in southeastern Ghana.</p> <p>Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant.</p> <p></p> </body> </html>

MHS 152 (100 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Shallot Rossa lunga di Firenze Onion Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for package with 100 (0,34 g) seeds.</strong></span></h2> <p>An excellent, slightly elongated shallot, with copper-colored skins and great tasting pink-tinged flesh. Each bulb yields 8-20 bulbs at harvest. Plant from mid-January onwards. RHS Award of Garden Merit winner.</p> <p>Grown in Brittany, in the heart of France’s main shallot growing region, these superb certified varieties are of superior quality and will produce an outstanding crop for you.</p> <p><span><span>Hardiness:</span></span><span><span>-5 degrees</span></span></p> <p><span><span><span>Height:</span></span><span><span>31-40cm</span></span></span></p> <p><span><span><span>Spread:</span></span><span><span>11-20cm</span></span></span></p> <p><span><span><span>RHS Award of Garden Merit: </span></span><span><span>True</span></span></span></p> <p><span><span><span>Beds &amp; Borders: </span></span><span><span>True</span></span></span></p> <p><span><span><span>Prefers Full Sun: </span></span><span><span>True</span></span></span></p> <h1 class="title style-scope ytd-video-primary-info-renderer"><a href="https://youtu.be/GGEb4C2bb9s" target="_blank" rel="noreferrer noopener">Harvesting Shallots &amp; Potatoes &amp; Leeks</a></h1> <h2><strong>WIKIPEDIA:</strong></h2> <p>The <b>shallot</b> is a type of onion, specifically a botanical variety of the species <i>Allium cepa</i>.</p> <p>The shallot was formerly classified as a separate species, <i>A. ascalonicum</i>, a name now considered a synonym of the currently accepted name.</p> <p>Its close relatives include the garlic, leek, chive, and Chinese onion.</p> <h2><span class="mw-headline" id="Names">Names</span></h2> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption">Shallots are called "small onions" in South India and are used extensively in cooking there.</div> </div> </div> <p>Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city,<sup id="cite_ref-5" class="reference">[5]</sup> where people in classical Greek times believed shallots originated.<sup id="cite_ref-Field_Guide_6-0" class="reference">[6]</sup></p> <p>The name <i>shallot</i> is also used for the Persian shallot <i>(A. stipitatum)</i>, from the Zagros Mountains in Iran and Iraq. The term <i>shallot</i> is further used for the French red shallot (<i>Allium cepa</i> var. <i>aggregatum</i>, or the <i>A. cepa</i> Aggregatum Group) and the French gray shallot or griselle (<i>Allium oschaninii</i>), a species referred to as "true shallot";<sup id="cite_ref-Field_Guide_6-1" class="reference">[6]</sup> it grows wild from Central to Southwest Asia. The name <i>shallot</i> is also used for a scallion in New Orleans and among English-speaking people in Quebec while the term <i>French shallot</i> refers to the plant referred to on this page.<sup id="cite_ref-7" class="reference">[7]</sup> Anglophone Quebecers and British English speakers stress the second syllable of <i>shallot</i>.</p> <p>The term <i>eschalot</i>, derived from the French word <i>échalote</i>, can also be used to refer to the shallot.<sup id="cite_ref-8" class="reference">[8]</sup></p> <h2><span class="mw-headline" id="Description_and_cultivation">Description and cultivation</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/A._cepa_var._aggregatum_conreu.JPG/150px-A._cepa_var._aggregatum_conreu.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot plant (<i>A. cepa var. aggregatum</i>) growing in Castelltallat, Spain</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2005onion_and_shallot.PNG/150px-2005onion_and_shallot.PNG" width="150" height="66" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Onion and shallot output in 2005</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Shallot_whole_plant.jpg/220px-Shallot_whole_plant.jpg" width="220" height="60" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Whole shallot plants, consist of roots, bulbs, leaves, stalks, and flowers</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Shallot_seeds.png/150px-Shallot_seeds.png" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallot seeds</div> </div> </div> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Shallot_%28Sambar_Onion%29_%281%29.JPG/150px-Shallot_%28Sambar_Onion%29_%281%29.JPG" width="150" height="113" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Shallots on sale in India</div> </div> </div> <p>Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.</p> <p>Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere).<sup id="cite_ref-9" class="reference">[9]</sup> In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).</p> <p>In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.</p> <p>In Africa, shallots are grown in the area around Anloga in southeastern Ghana.</p> <p>Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant.</p> <p></p>

MHS 153 (100 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Brutus Giant Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>This year 2018 we did not grow many gigantic varieties. Of the ones we did grow, Brutus was perhaps the most consistently large. The Fruits are flattened, spherical, and ribbed, of averaged weight between 500-1000 grams. A few tomatoes became too heavy for their plants and broke themselves off. That was offset by good production, so we still got plenty of fruits from just 4 plants. Brutus is a clean variety. Most tomatoes did not have cracks.</p> <p>It tastes delicious, sweet, Very meaty, and evenly balanced taste. Perfect for cooking or fresh use. Great sandwich tomato! </p> <p>The plant can reach 1.9 m in height!<br />88 Days!</p> </body> </html>

VT 66 (10 S)