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Giant Bitter Melon Seeds...

€5.75 SKU: V 7 G

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Bitter Melon Seeds (Momordica Charantia)</h2> <h2>Price per pack of 5 seeds.</h2> This is the biggest Bitter Melon that exists, it reaches a length of over 45 centimeters and a width of 6 centimeters! After several years, we managed to extract the largest fruits and store and sow those seeds, finally for the third year in a row we get the same fruits that are really huge! If the Balsam Pear did not exist a pharmaceutical company would invent it. In fact, there have been some ten studies published this past year about it, the latest as of this writing in February 2008 in the Journal of Food Biochemistry about its potential in diabetes treatment. A very common, bitter vegetable in Asian cuisine, the Balsam Pear, Momordica charantia, is a natural drug store for diabetics and others. It’s not a pear at all but a fruiting gourd and vine that smells like an old, well-used gym shoe. Don’t say you weren’t warned. <div>The warty gourd is edible when green (and cooked) but turns toxic when orange ripe. It then splits characteristically into three parts, revealing red arils (fleshy seed covers). The ripe seeds inside the arils and orange flesh of the gourd are toxic and can make one violently lose fluids from both ends, and induce abortions. The red arils around the seeds, however, are edible. And notice this: The arils are 96% lycopene, which gives them their color. Just remember to spit out the seed from each aril.</div> <div>M. charantia is found Connecticut south to Florida, west to Texas, also Puerto Rico and the Hawaiian Islands. Incidentally, the bitter melon has twice the potassium of bananas and is also rich in vitamin A and C.</div> <div> </div> <div>The Latin genus name, Momordica, (mo-MOR-dee-ka) means “to bite,” and refers to the jagged edges of the leaves, which appear as if they have been bitten. Charantia (char-AN-tee-ah) the species’ name, comes from Greek meaning beautiful flower. It’s native to tropical regions of the world though no one knows where it came from originally. Gray’s four-inch thick Manual of Botany, started in 1850 and revised in 1950, makes no mention of M. charantia in the United States but it is currently a serious crop weed in Florida and to 21 other crops around the world, bananas to soybeans. It’s a late comer to Florida or Gray was in the dark about it. In the Amazon, and as far away as India, it is used very much by local populations for food and medicine. Apparently a dynamic chemical factory, the M. charantia is being tested for treatment against cancer — leukemia in particular — AIDS, as an analgesic, and to moderate insulin resistance. It is often called the vegetable insulin. It does not increase insulin secretion but “speeds up carbohydrate use of the cells by affecting membrane lipids.” Seems like the smelly gym shoe hanging on the fence has a great future. But, it is not for everyone: Don’t eat the vegetable if you’re hypoglycemic or pregnant. In diabetics it can lower blood sugar too effectively. It also reduces fertility in men and women. And, it contains vicine. That can cause favism in people who have a variant glucose-6-phosphate dehydrogenase. (I presume if you don’t know what that is you don’t have it. Favism is a severe reaction to fava beans and or their pollen. Occurs most often in Mediterranean men.)</div> <div>Cultivated versions of the M. charantia, also called Bitter Gourd or Wild Balsam Apple, are found in most Asian markets, and they, too, smell like an old gym shoe. The odor, thankfully, almost all goes away when cooked and the bitterness moderates, but does not go away. If you are not yet brave enough to pick your own, you can buy some or grow it yourself. There are many varieties and numerous recipes are on the Internet. The M. charantia is indeed bitter. Some cut up the vegetable and soak it in water, or salted water and or blanch it to reduce the bitterness.</div> <div>While I have never seen an Oriental family picking M. charantia off local fences here in Florida, I have seen many Hispanic families doing so. Dr. Julia Morton, a plant professor in south Florida, says besides the green fruit, the young leaves when cooked and drained are also edible and nutritious, with iron, phosphorous, calcium and vitamin C. I have never managed to get past the locker room bouquet to toss ‘em in a pot, and the fruit is just too bitter for me to enjoy. The ripe fruit pulp has been used as a soap substitute, which should give you some idea of the flavor. In India and Africa the cooked leaves are canned like spinach. The fragrant flowers can be used as seasoning when cooking.</div> <div> </div> <div>Incidentally, if you have a glut of green Bitter Gourds, you can slice them, partially boil them with salted water, then dry them, sun or otherwise. They will last for several months. You can then fry them and use as you like. Also, drinking the fresh bitter juice is recommended by some naturopaths. That ain’t going to be easy, it’s really bitter…. much easier to tell someone to do it than do it yourself.</div> <div> </div> <div>REMEMBER: No part of the Momordica charantia is ever to be eaten raw, except for the red arils (and remember to spit the seeds out.) No part, other than the arils, is ever to be eaten when ripe, which is when it is turning from green to yellow to orange. Do not eat the yellow or orange fruit raw or cooked. It is toxic. Also, the green fruit is suspected in the poisoning of dogs and pigs.</div> <div> </div> <div>Relatives: Momordica balsamina, which has longer spines on the fruit and can ripen to red, grows only in St. Lucie County in Florida and only a smattering of places in the southern U.S. M. balsamina fruit can be pickled or after soaking used as a cooked vegetable. Young shoots and tendrils are boiled as a green. The seeds are eaten. Momordica cochinchinensis produces a huge round fruit that is red when ripe. Young fruit boiled, not as bitter as M. charantia. Momordica dioica, small and roundish, is more esteemed than the rest. It is not bitter but sweet. Fruits, shoots, leaves and roots are boiled for food. There are also at least seven commercial cultivars of the Momordica gourds</div> <div>IDENTIFICATION: Momordica charantia: A slender, climbing annual vine to 18 feet with long-stalked leaves and yellow flowers where the leaf meets the stem. Young fruit emerald green turning to orange when ripe. At maturity, fruit splits into three irregular parts that curl backwards showing many reddish-brown or white seeds encased in scarlet arils.</div> <div> </div> <div>TIME OF YEAR: Fruit, summer and fall in warm climates, fall in northern climes.</div> <div> </div> <div>ENVIRONMENT: Love to climb, found in hammocks, disturbed sites, turf and ornamental landscapes, and citrus groves . It seems to be the most common vine on chain link fences in Florida.</div> <div> </div> <div>METHOD OF PREPARATION: None of it ripe except the arils. Boiled green fruit (including seeds) leaves and shoots, boiled twice. Or, cut open and remove seeds and fiber and parboil. Ripe parts toxic are too bitter to eat. (An adult can swallow hole two ripe seed and not have much distress.) Young leaves and shoots are boiled and eaten as a potherb. Flowers used as seasoning.</div> <div> </div> <div>HERB BLURB</div> <div>Herbalists say the charantia has long been used to treat diabetes and a host of other ailments from arthritis to jaundice. <table cellspacing="0" cellpadding="0" border="1"> <tbody> <tr> <td colspan="2" width="100%" valign="top"> <h3>Sowing Instructions</h3> </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"> preswollen 2 days in water </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"> 0,5-1 cm </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr> <tr> <td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 20 - 25° 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"> 1-4 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"> Seeds Gallery 05.11.2012. <div> </div> </td> </tr> </tbody> </table> </div> </body> </html>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Ginger Seeds - Grow your own Ginger</h2> <h2>Price for Package of 5 seeds.</h2> Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescencesbear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. Ginger likely originated as ground flora of tropical lowland forests in regions from the Indian subcontinent to southern Asia, where its cultivation remains among the world's largest producers, including India, China, and other countries of southern Asia (see Production). Numerous wild relatives are still found in these regions, and in tropical or subtropical world regions, such as Hawaii, Japan, Australia, and Malaysia. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent. It is not recommended for any clinical uses or for nausea. There is no clear evidence of harm from taking ginger during pregnancy, although its safety has not been established. Ginger is not effective for treating dysmenorrhea, and there is no evidence for it having analgesic properties. Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. It may adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin. </body> </html>

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Bladder Campion Seeds...

€1.95 SKU: MHS 35

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

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Dark Galaxy Tomato Seeds

€1.65 SKU: VT 2 DG

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Melinjo Seeds (Gnetum gnemon)

€3.95 SKU: V 41

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Melinjo Seeds (Gnetum gnemon)</h2> <h2>Price for Package of 3 seeds.</h2> Gnetum gnemon is a species of Gnetum native to southeast Asia and the western Pacific Ocean islands, from Mizoram and Assam in India, south and east through Indonesia and Malaysia to the Philippines and Fiji. Common names include gnemon, melinjo, belinjo, kuliat/culiat, bago, bigo and padi oats or paddy oats. It is a small to a medium-size tree (unlike most other Gnetum species, which are lianas), growing to 15–20 m tall. The leaves are evergreen, opposite, 8–20 cm long and 3–10 cm broad, entire, emerging bronze-colored, maturing glossy dark green. The fruit-like female strobilus consists of little but skin and a large nut-like seed 2–4 cm long inside. Male strobili are small, arranged in long stalks, and are often mistaken for flowers. Fleshy strobili weigh about 5.5 g, the seed alone 3.8 g. Strobili mature mainly from June to September in NE Philippines. The red (ripe) strobili are eaten by birds, mammals and reptiles. <h2>Uses</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Melinjo Seeds (Gnetum gnemon)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/220px-Emping_blinjo_Sidoarjo.jpg" decoding="async" width="220" height="157" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/330px-Emping_blinjo_Sidoarjo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/440px-Emping_blinjo_Sidoarjo.jpg 2x" data-file-width="3574" data-file-height="2546" title="Melinjo Seeds (Gnetum gnemon)" /> <div class="thumbcaption"> <div class="magnify"></div> Emping melinjo chips, made from smashed Gnetum gnemon seed</div> </div> </div> Melinjo is native to Indonesia and widely used in Indonesian cuisine. The seeds are used for sayur asem (sour vegetable soup) and also, made into raw chips that later need to be deep-fried as crackers (emping, a type of krupuk). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. The leaves are also commonly used for vegetable dishes in Indonesia and southern Thailand. This plant is commonly cultivated throughout the Aceh region and is regarded as a vegetable of high status. Its male strobili, young leaves and female strobilus are used as ingredients in traditional vegetable curry called kuah pliek. This dish is served on all important traditional occasions, such as khanduri and keureudja. In the Pidie district, the women pick the red-skinned ripe fruit and make keureupuk muling from it. In Java, the young leaves and unpeeled seeds are used for ingredients in a dish called sayur asem. <h2>Phytochemicals</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Melinjo Seeds (Gnetum gnemon)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/300px-Dimer_Resveratrol_Structure.svg.png" decoding="async" width="300" height="191" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/450px-Dimer_Resveratrol_Structure.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Dimer_Resveratrol_Structure.svg/600px-Dimer_Resveratrol_Structure.svg.png 2x" data-file-width="269" data-file-height="171" title="Melinjo Seeds (Gnetum gnemon)" /> <div class="thumbcaption"> <div class="magnify"></div> Dimer Resveratrol Structure</div> </div> </div> Recently, it has been discovered that melinjo strobili are rich in a stilbenoid composed of resveratrol and identified as a dimer. This result was published in XXIII International Conference on Polyphenols, Canada, in 2006.[2] Melinjo resveratrol, having antibacterial and antioxidative activity,[3] works as a food preservative, off flavour inhibitor and taste enhancer.[4] This species may have applications in food industries which do not use any synthetic chemicals in their processes. Four new stilbene oligomers, gnemonol G, H, I and J, were isolated from acetone extract of the root of Gnetum gnemon along with five known stilbenoids, ampelopsin E, cis-ampelopsin E, gnetin C, D and E.[5] The extraction of dried leaf of Gnetum gnemon with acetone water (1:1) gave C-glycosylflavones (isovitexin, vicenin II, isoswertisin, swertisin, swertiajaponin, isoswertiajaponin).[6] The separation of a 50% ethanol extract of the dried endosperms yielded gnetin C, gnetin L (new stilbenoid), gnemonosides A, C and D, and resveratrol which were tested for DPPH radical scavenging action, antimicrobial activity and inhibition of lipase and α-amylase from porcine pancreas.[7] Gnetin C showed the best effect among these stilbenoids. Oral administration of the 50% ethanol extract of melinjo fruit at 100 mg/kg/day significantly enhanced the production of the Th1 cytokines IL-2 and IFN-γ irrespective of concanavalin-A stimulation, whereas the production of the Th2 cytokines IL-4 and IL-5 was not affected. New stilbene glucosides gnemonoside L and gnemonoside M, and known stilbenoids resveratrol, isorhapontigenin, gnemonoside D, gnetins C and E were isolated from the extract. Gnemonoside M strongly enhanced Th1 cytokine production in cultured Peyer's patch cells from mice at 10 mg/kg/day.[8] </body> </html>

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