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Somborka hot bell pepper seeds
Somborka hot bell pepper seeds
(5/5)
0 1 2 3 4
These peppers came all the way from eastern Europe and took a while at no f...
By Fitim Berani Fitim Berani on 21/09/2023
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Bosnia and Herzegovina variety Bosnian garlic cloves Bosanac

Bosnian garlic cloves Bosanac

Price €1.55 SKU: VE 229
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Bosnian garlic cloves "Bosanac"</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 5 Garlic cloves</strong></span></h2> <p>Bosnian garlic may be small (on average one bulb weighs 10 grams), but it is irreplaceable because of the taste and Pungency. Today, only a few families still know and own this garlic in Bosnia and Herzegovina.</p> <p>From a grower's perspective, it is a tall dark green plant and is a very good survivor, usually grows healthy, and appears to be somewhat resistant to many of the diseases that can affect garlic. It originally from Bosnia and Herzegowina but grows well in all other countries.</p> <p>Those who are lucky enough to own it, replant it every year to maintain this exceptional variety of garlic.</p> <p>It is interesting to say that although it is extremely Pungency and has an extremely strong aroma, it still does not smell bad from breath like other varieties.</p> <p>We wholeheartedly recommend this variety of garlic and we are sure you will be as thrilled as we are!</p> </body> </html>
VE 229
Bosnian garlic cloves Bosanac
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Mini Gold sweet corn seeds

Mini Gold sweet corn seeds

Price €1.85 SKU: P 38 MG
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Mini Gold sweet corn seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Sweet corn "Mini gold" (Zea mays var. saccharata) is an Early sweet corn variety and a great choice for aficionados of garden rarities. This very sweet, productive variety produces rather small, slender cobs that can be harvested and consumed even before they fully ripen.</p> <p>Conical cobs with small, rich in sugar grains are picked from the plants when they reach a length of 10 to 12 cm.</p> <p>They can be eaten cooked as a tasty addition to salads, meat, and Asian dishes. They are also great for preserves, marinades as they fit whole into jars.</p> </body> </html>
P 38 MG
Mini Gold sweet corn seeds
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Casca de Carvalho Melon Seeds

Casca de Carvalho Melon Seeds

Price €2.10 SKU: V 34
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>Casca de Carvalho Melon Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 10 seeds.</strong></span></h2> <p>Very old rare Portuguese heirloom with an excellent taste and Oblong and rounded fruit with an average weight of 3 to 4 kg from the north of Portugal.</p> <p>The skin is cream-colored with fine and dense lattice. The pulp is salmon pink, very sugary. This type of melon has a unique spicy flavor and it’s very juicy, which makes it a highly requested product in fairs and festivities. Therefore, its uniqueness makes this melon a product with a high level of commercialization.</p> <p>Also known as "Écorce de chêne" because of its shell reminiscent of that of an oak.</p>
V 34 (10 S)
Casca de Carvalho Melon Seeds
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Balloon Plant Seeds...

Balloon Plant Seeds...

Price €1.55 SKU: MHS 17
,
5/ 5
<h2><strong>Balloon Plant Seeds (Cardiospermum halicacabum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Cardiospermum halicacabum</b></i>, known as the<span>&nbsp;</span><b>balloon plant</b><span>&nbsp;</span>or<span>&nbsp;</span><b>love in a puff</b>, is a climbing plant widely distributed across tropical and subtropical areas of Africa, Australia, and North America.<span>&nbsp;</span>It is often found as a weed along roads and rivers.</p> <p><span>The green parts of the plant are eaten as vegetables. </span>J. E. Tenison-Woods records that the seeds can be eaten while the fruit was eaten roasted.</p> <p>The root is<span>&nbsp;</span>diuretic<span>&nbsp;</span>and<span>&nbsp;</span>demulcent. It is<span>&nbsp;</span>mucilaginous, but has a nauseous taste, and is used to treat<span>&nbsp;</span>rheumatism.<sup id="cite_ref-4" class="reference"></sup><span>&nbsp;</span>Sanskrit writers describe the root as<span>&nbsp;</span>emetic,<span>&nbsp;</span>laxative,<span>&nbsp;</span>stomachic, and<span>&nbsp;</span>rubefacient; they prescribe it in rheumatism, nervous diseases, piles, etc. The leaves are used in<span>&nbsp;</span>amenorrhoea.</p> <p>Rheede says that on the Malabar coast the leaves are administrated for pulmonic complaints. According to Ainslie, the root is considered laxative and is given in dosages of half a cupful twice daily. "It would appear that in rheumatism the Hindus [sic.] administer the leaves internally rubbed up with castor-oil, and also apply a paste, made with them, externally; a similar external application is used to reduce swellings and tumors of various kinds. (Dymock.)"<sup id="cite_ref-:1_2-1" class="reference"></sup></p> <p>In New Zealand, it is listed on the<span>&nbsp;</span>National Pest Plant Accord<span>&nbsp;</span>which identifies pest plants that are prohibited from commercial propagation and distribution. In Bermuda, it is listed as a Category 1 Invasive Plant by the Department of Environment and Natural Resources.<span>&nbsp;</span>Within the United States, four southern states (Alabama, Arkansas, South Carolina, and Texas) have all placed this plant on their individual noxious weed lists.<sup id="cite_ref-:0_1-1" class="reference"></sup></p> <p>It is one among the "Ten Sacred Flowers of<span>&nbsp;</span>Kerala", collectively known as<span>&nbsp;</span><i>dasapushpam</i>.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 17 (3 S)
Balloon Plant Seeds (Cardiospermum halicacabum)
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Yellow Lentil Seeds (Lens...

Yellow Lentil Seeds (Lens...

Price €1.85 SKU: VE 82 Y (2.5g)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Yellow Lentil Seeds (Lens culinaris)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of </strong></span><span style="color: #ff0000;"><strong>100 (2.5g) </strong></span><span style="color: #ff0000;"><strong>seeds.</strong></span></h2> <p>The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.</p> <p>Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.</p> <p>Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.</p> <p> </p> <p>The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.</p> <p> </p> <p>Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile.</p> <p>Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.</p> <p> </p> <p><strong>Nutritional value and health benefits</strong></p> <p>With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.</p> <p>Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods.</p> <p> </p> <p>The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.</p> <p> </p> <p>Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals.  The phytates can be reduced by soaking the lentils in warm water overnight.</p> <p> </p> <p>Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving.</p> <p> </p> <p><strong>Production</strong></p> <p>Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia.</p> <p> </p> <p>About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons.</p> <p> </p> <p>The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.</p> <p> </p> <p><strong>In culture</strong></p> <p>The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil.</p> <p>Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death.</p> <p> </p> <p>Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.</p> <p>Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice.</p> <p> </p> <p>In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.</p> <p> </p> <p>In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.</p> <p>In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.</p> <p> </p> </body> </html>
VE 82 Y (2.5g)
Yellow Lentil Seeds (Lens culinaris)
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Variety from Japan Shizuoka Crown Melon Seeds

Shizuoka Crown Melon Seeds

Price €7.45 SKU: V 2 SC
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Shizuoka Crown Melon Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 50 seeds.</strong></span></h2> <p>The "Shizuoka Crown Melon" has the beauty of artistic form, a fragrance with the scent of musk, plenty of juice, mellow taste, and smooth texture, which is the high-grade melon cultivated in Fukuroi city of Shizuoka prefecture, called “Shizuoka Crown Melon”. “Shizuoka Crown Melon” is cultivated with sophisticated techniques of growers and grown absolutely in greenhouses. In other words, the ultimate taste of “Shizuoka Crown Melon”, which was born by outstanding virtuosity of professionals, has been taken over from generation to generation.</p> <p>The melon has been presented to the Japanese royal family for a long time and recognized as an elegant and prestigious fruit in Japan. Many VIPs also love Crown Melon. When the queen of the United Kingdom came to Japan and ate Crown Melon, we got words of praise.</p> </body> </html>
V 2 SC (10S)
Shizuoka Crown Melon Seeds
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Pigeon pea seeds (Cajanus...

Pigeon pea seeds (Cajanus...

Price €2.15 SKU: VE 48
,
5/ 5
<h2><strong>Pigeon pea seeds (Cajanus cajan)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 10 (1.5g) seeds.</strong></span></h2> <p>The<span> </span><b>pigeon pea</b><sup id="cite_ref-GRIN_1-0" class="reference"></sup><span> </span>(<i><b>Cajanus cajan</b></i>), also known as<span> </span><b>pigeonpea</b>,<span> </span><b>red gram</b>,<span> </span><b>tur</b>,<sup id="cite_ref-MoEFCC_2-0" class="reference"></sup><span> </span><b>pwa kongo</b><span> </span>in<span> </span>Haiti,<sup id="cite_ref-3" class="reference"></sup>,<span> </span><b>guandú</b><span> </span>and<span> </span><b>frijol de palo</b><span> </span>in<span> </span>Ibero-America, or as<span> </span><b>gungo peas</b><span> </span>in Jamaica,<sup id="cite_ref-4" class="reference"></sup><span> </span>is a perennial<span> </span>legume<span> </span>from the<span> </span>family<span> </span>Fabaceae. Since its<span> </span>domestication<span> </span>in the<span> </span>Indian subcontinent<span> </span>at least 3,500 years ago, its seeds have become a common<span> </span>food<span> </span>in Asia, Africa, and Latin America. It is consumed on a large scale in<span> </span>South Asia<span> </span>and is a major source of<span> </span>protein<span> </span>for the population of the Indian subcontinent. It is the primary accompaniment to rice or<span> </span>roti<span> </span>(flat bread) and has the status of<span> </span>staple food<span> </span>throughout the length and breadth of India.</p> <h2><span class="mw-headline" id="Origins">Origins</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/250px-Pigeon_pea_flower_at_Sydney_2019.jpg" decoding="async" width="250" height="166" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/375px-Pigeon_pea_flower_at_Sydney_2019.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/500px-Pigeon_pea_flower_at_Sydney_2019.jpg 2x" data-file-width="4928" data-file-height="3264" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea flower at Sydney 2019</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/220px-Cajanus_cajan.jpg" decoding="async" width="220" height="171" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/330px-Cajanus_cajan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/440px-Cajanus_cajan.jpg 2x" data-file-width="1986" data-file-height="1545" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea is a perennial which can grow into a small tree.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/220px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg" decoding="async" width="220" height="156" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/330px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/440px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg 2x" data-file-width="3182" data-file-height="2256" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Cajanus cajan</i><span> </span>–<span> </span>MHNT</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/220px-Cajanus_cajan%2C_flowers.jpg" decoding="async" width="220" height="293" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/330px-Cajanus_cajan%2C_flowers.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/440px-Cajanus_cajan%2C_flowers.jpg 2x" data-file-width="2448" data-file-height="3264" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea flowers</div> </div> </div> <p>The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is probably peninsular India, where the closest wild relatives (<i>Cajanus cajanifolia</i>) occur in tropical deciduous woodlands.<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>Archaeological finds of pigeon pea dating to about 3,400 years ago (14th century BC) have been found at<span> </span>Neolithic<span> </span>sites in<span> </span>Kalaburagi, Karnataka<span> </span>(Sanganakallu) and its border areas (Tuljapur Garhi<span> </span>in<span> </span>Maharashtra<span> </span>and<span> </span>Gopalpur<span> </span>in<span> </span>Orissa) and also the south Indian states such as Kerala, where it is called Tomara Payaru.<sup id="cite_ref-6" class="reference">[6]</sup><span> </span>From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade, it came to the American continent, probably in the 17th century.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the<span> </span>Old<span> </span>and the New Worlds.</p> <p>World production of pigeon peas is estimated at 4.49 million tons.<sup id="cite_ref-:0_8-0" class="reference">[8]</sup><span> </span>About 63% of this production comes from India.<sup id="cite_ref-9" class="reference">[9]</sup><span> </span>Africa is the secondary centre of diversity and at present it contributes about 21% of global production with 1.05 million tons. Malawi, Tanzania, Kenya, Mozambique and Uganda are the major producers in Africa.</p> <p>The total number of hectares grown to pigeon pea is estimated at 5.4 million.<sup id="cite_ref-:0_8-1" class="reference">[8]</sup><span> </span>India accounts for 72% of area grown to pigeon pea or 3.9 million hectares.</p> <p>Pigeon pea is an important<span> </span>legume<span> </span>crop of<span> </span>rainfed agriculture<span> </span>in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with<span> </span>cereals, such as<span> </span>sorghum<span> </span>(<i>Sorghum bicolor</i>),<span> </span>pearl millet<span> </span>(<i>Pennisetum glaucum</i>), or<span> </span>maize<span> </span>(<i>Zea mays</i>), or with other legumes, such as<span> </span>peanuts<span> </span>(<i>Arachis hypogaea</i>). Being a legume capable of<span> </span>symbiosis<span> </span>with<span> </span>Rhizobia, the bacteria associated with the pigeon pea enrich soils through symbiotic<span> </span>nitrogen fixation.</p> <p>Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.</p> <p>The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months)<span> </span>landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.</p> <p>Pigeon peas are very drought-resistant and can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of<span> </span>Kenya, a consortium led by the<span> </span>International Crops Research Institute for the Semi-Arid Tropics<span> </span>(ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop.</p> <p>John Spence, a<span> </span>botanist<span> </span>and politician from<span> </span>Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.<sup id="cite_ref-niherst_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Seeds_and_chafe">Seeds and chafe</span></h2> <h3><span class="mw-headline" id="Dehulling_methods">Dehulling methods</span></h3> <p>Dehulling pigeon peas is an age-old practice in India. In earlier days hand pounding was common. Several traditional methods are used that can be broadly classified under two categories:</p> <h4><span class="mw-headline" id="Wet_method">Wet method</span></h4> <p>Involves water soaking, sun drying, and dehulling.</p> <h4><span class="mw-headline" id="Dry_method">Dry method</span></h4> <p>Involves oil/water application, drying in the sun, and dehulling. Depending on the magnitude of operation, large-scale commercial dehulling of large quantities of pigeon pea into its deskinned, split version, known as toor<span> </span>dal<span> </span>in Hindi, is done in mechanically operated mills.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/220px-Tur_Dal.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/330px-Tur_Dal.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/440px-Tur_Dal.JPG 2x" data-file-width="2816" data-file-height="2112" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Split pigeon pea, used in making<span> </span><i>Daal/Pappu,</i><span> </span>a daily staple in India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/220px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/330px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/440px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg 2x" data-file-width="1944" data-file-height="1944" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Dal/Pappu</i><span> </span>and rice, the twice-daily staple meal for most people in<span> </span>India<span> </span>and the Indian subcontinent.</div> </div> </div> <p>Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with<span> </span>cereals, pigeon peas make a well-balanced meal and hence are favoured by nutritionists as an essential ingredient for balanced diets. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.<sup id="cite_ref-13" class="reference">[13]</sup></p> <p>In India, it is one of the most popular<span> </span>pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as<span> </span><i>sambar</i>. Whole pigeon peas are called<span> </span><i>arhar dal</i><span> </span>in<span> </span>Hindi. In<span> </span>Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.<sup id="cite_ref-14" class="reference">[14]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/220px-Shelling_pigeonpeas%2C_Kenya.jpg" decoding="async" width="220" height="147" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/330px-Shelling_pigeonpeas%2C_Kenya.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/440px-Shelling_pigeonpeas%2C_Kenya.jpg 2x" data-file-width="5184" data-file-height="3456" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Kenyans shelling pigeon peas</div> </div> </div> <p>In some places, such as the Caribbean coast of<span> </span>Colombia,<span> </span>Dominican Republic,<span> </span>Panama<span> </span>and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called<span> </span><i>moro de guandules</i>) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with<span> </span>plantain<span> </span>balls. In<span> </span>Puerto Rico,<span> </span><i>arroz con gandules</i><span> </span>is made with<span> </span>rice<span> </span>and pigeon peas and is a traditional dish, especially during Christmas season.<span> </span>Jamaica<span> </span>also uses pigeon peas instead of kidney beans in their<span> </span><i>rice and peas</i><span> </span>dish, especially at Christmastime.<span> </span>Trinidad and Tobago<span> </span>and<span> </span>Grenada<span> </span>have their own variant, called<span> </span><i>pelau</i>, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the<span> </span>Atlántico department<span> </span>of Colombia, the<span> </span>sopa de guandú con carne salada<span> </span>(or simply "gandules") is made with pigeon peas.</p> <p>Unlike in some other parts of the Greater Caribbean, in<span> </span>The Bahamas<span> </span>the light brown colored dried seeds of the pigeon pea plant are used (instead of the fresh green pigeon peas used elsewhere) to make the heartier, heavier, signature Bahamian staple dish "Peas 'n Rice." A slab of partially cubed or diced pork "fatback" lard with skin on (bacon is a common substitute), diced onions and sweet pepper, and a mixture of spices are all sauteed in the bottom of a deep pot. Tomatoes and tomato paste are added. Then water is added along with the peas and rice, and slow boiled until tender. The dish becomes a medium-dark brown color, resulting from absorbing the colors of the browned initial ingredients and the cooked tomato paste. The pigeon peas themselves absorb the same, becoming a much darker brown, providing some contrast while still complementing the distinctive "browned" theme of the dish.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>In<span> </span>Thailand, pigeon peas are grown as a host for<span> </span>scale insects<span> </span>which produce<span> </span>lac, the key ingredient in<span> </span>shellac.</p> <p>Pigeon peas are in some areas an important crop for<span> </span>green manure, providing up to 90 kg nitrogen per hectare.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>The woody stems of pigeon peas can also be used as firewood, fencing and thatch.</p> <p>It is an important ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown. Leaves, pods, seeds and the residues of seed processing are used to feed all kinds of livestock.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h2><span class="mw-headline" id="Genome_sequence">Genome sequence</span></h2> <p>The pigeon pea is the first seed legume plant to have its complete genome sequenced. The sequencing was first accomplished by a group of 31 Indian scientists from the<span> </span>Indian Council of Agricultural Research. It was then followed by a global research partnership, the International Initiative for Pigeonpea Genomics (IIPG), led by<span> </span>ICRISAT<span> </span>with partners such as BGI–Shenzhen (China), US research laboratories like University of Georgia, University of California-Davis, Cold Spring Harbor Laboratory, and National Centre for Genome Resources, European research institutes like the National University of Ireland Galway. It also received support from the CGIAR Generation Challenge Programme, US National Science Foundation and in-kind contribution from the collaborating research institutes.<sup id="cite_ref-18" class="reference">[18]</sup><sup id="cite_ref-19" class="reference">[19]</sup><span> </span>It is the first time that a CGIAR-supported research center such as ICRISAT led the genome sequencing of a food crop. There was a controversy over this as CGIAR did not partner with a national team of scientists and broke away from the Indo American Knowledge Initiative to start their own sequencing in parallel.<sup id="cite_ref-20" class="reference">[20]</sup></p> <p>The 616 mature<span> </span>microRNAs<span> </span>and 3919<span> </span>long non-codingRNAs<span> </span>sequences were identified in the genome of pigeon pea.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 48 (1.5g)
Pigeon pea seeds (Cajanus cajan)
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Variety from India Rakthashali Red Rice Seeds

Rakthashali Red Rice Seeds

Price €1.95 SKU: VE 103 RR (3.6g)
,
5/ 5
<h2><strong>Rakthashali Red Rice Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>Rakthashali, a rare rice variety. One of the rarest red rice varieties with high medicinal value and believed to be extinct in this part of the world. Rakthashali, also called Red Sali, Chennellu, Raktasali is widely mentioned in Puranas and ancient texts of Ayurveda as having properties potent enough to cure many ailments. Ayurveda says this variety of rice, dating its use back to more than 3,000 years, is good for the Tridoshas, such as Vatha, Pitha, and Kafa.</p> <p>Rakthashali was a rice variety with the most nutrient and herbal value. Its herbal properties are yet to be documented properly. It is one of the rarest rice varieties. The unavailability of Rakthashali rice has made Ayurveda practitioners to prescribe Njavara rice variety for various ailments. There are sections of people who falsely propagate Njavara as having the properties of Rakthashali.</p> <p>Ayurveda considered red rice (rakta shali) the best among the other rice varieties, due to desirable property as they had the power to redress the imbalance in the tridosha or humours whose imbalance in the body causes various types of diseases. In recent times, interest in red rice has been revived because of the presence of antioxidants. The antioxidant and scavenging activity of red rice is higher than that of white rice.</p> <p>There are many myths about the origin of Rakthashali in different cultures, including Japanese, Chinese, Korean, and Indian. But the myths apart, history says Rakthashali was the most preferred rice of yesteryear kings and aristocrats.</p> <h2><span class="mw-headline" id="Varieties">Varieties</span></h2> <p>Varieties of red rice include:</p> <ul> <li><i>Oryza longistaminata</i>, also known as red rice</li> <li><i>Oryza punctata</i>, also known as red rice</li> <li>Red rice, also known as<span>&nbsp;</span>weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice</li> <li>Rakthashali, a rare rice variety</li> <li>Thai<span>&nbsp;</span>Red Cargo rice, a non-glutinous long-grain rice variety</li> <li>Bhutanese red rice, medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas</li> <li>Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France</li> <li>Matta rice<span>&nbsp;</span>Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for<span>&nbsp;</span>idlies<span>&nbsp;</span>and<span>&nbsp;</span>appams, and eaten plain.</li> <li>Ulikan or mini-angan, heirloom red rice from<span>&nbsp;</span>Ifugao<span>&nbsp;</span>and<span>&nbsp;</span>Kalinga,<span>&nbsp;</span>Philippines</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern<span>&nbsp;</span>Brazil<span>&nbsp;</span>(States of<span>&nbsp;</span>Rio Grande do Norte<span>&nbsp;</span>and<span>&nbsp;</span>Paraíba) since the 16th century.</li> </ul> <p>Dishes<br>Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 103 RR (3.6g)
Rakthashali Red Rice Seeds
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Rice Seeds (Mix Colors...

Rice Seeds (Mix Colors...

Price €1.95 SKU: VE 102 IR (3,6g)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Rice Seeds (Mix Colors Integral)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>This pack contains several varieties of different color integral rice (see picture).</p> <p>Integral rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber. White rice, unlike brown rice, has the bran and germ removed, and therefore has different nutritional content.</p> <p>It has been found that germinated grains, in general, have nutritional advantages. Germinated brown rice (GBR), developed during the International Year of Rice, is brown rice that has been soaked for 4–20 hours in warm 40 °C (104 °F) water before cooking. This stimulates germination, which activates various enzymes in the rice, giving rise to a more complete amino acid profile, including GABA. Cooked brown rice tends to be chewy; cooked GBR is softer, and preferred particularly by children.</p> <p>Integral rice generally needs longer cooking times than white rice, unless it is broken. Studies by Gujral and Kumar in 2003 estimated a cooking time between 35 and 51 minutes.</p> </body> </html>
VE 102 IR (3,6g)
Rice Seeds (Mix Colors Integral)
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Black Lentil Seeds Beluga

Black Lentil Seeds Beluga

Price €1.95 SKU: VE 81 B (3g)
,
5/ 5
<h2><strong>Black Lentil Seeds Beluga</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 120 (3g) seeds.</strong></span></h2> <p>Small, shiny black lentils, which resemble caviar when cooked, but have a unique lentil taste and texture. Especially high in protein. The skins almost melt away. Versatile and less common than brown or green lentils. Enjoy them in salads, soups, and stews.</p> <p>The cooking time is about 30 minutes.</p> <p>Grow lentils similarly to peas; direct sow in mid-spring and harvest the whole plant when the pods are mostly dry. Hang the plants to dry, and then thresh the whole bundle, pods stems, and all to extract the seeds.</p> <hr> <p>The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.</p> <p>Lentils have been part of the human diet since the aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.</p> <p>Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.</p> <p>The seeds require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor. Lentil recipes[2] are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.</p> <p>&nbsp;</p> <p>Dried lentils can also be sprouted by soaking in water for one day and keeping moist for several days, which changes their nutrition profile.</p> <p>Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée, which leads to quite different dishes.</p> <p>&nbsp;</p> <p><strong>Nutritional value and health benefits</strong></p> <p>With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.[4] Proteins include the essential amino acids isoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.</p> <p>Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[8] Health magazine has selected lentils as one of the five healthiest foods.</p> <p>&nbsp;</p> <p>The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.</p> <p>&nbsp;</p> <p>Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals. &nbsp;The phytates can be reduced by soaking the lentils in warm water overnight.</p> <p>&nbsp;</p> <p>Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving.</p> <p>&nbsp;</p> <p><strong>Production</strong></p> <p>Lentils are relatively tolerant to drought, and are grown throughout the world. The FAO reported that the world production of lentils for calendar year 2009 was 3.917 million metric tons, primarily coming from Canada, India, Turkey and Australia.</p> <p>&nbsp;</p> <p>About a quarter of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tons.</p> <p>&nbsp;</p> <p>The Palouse region of eastern Washington and the Idaho panhandle, with its commercial center at Pullman, Washington, constitute the most important lentil-producing region in the United States. Montana and North Dakota are also significant lentil growers. The National Agricultural Statistics Service reported United States 2007 production at 154.5 thousand metric tons.</p> <p>&nbsp;</p> <p><strong>In culture</strong></p> <p>The lens (double-convex shaped) is so called because the shape of a lens is basically the same shape as lentils. Lens is the Latin name for lentil.</p> <p>Lentils are mentioned many times in the Hebrew Bible, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage").[16] In Jewish mourning tradition, lentils are traditional as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death.</p> <p>&nbsp;</p> <p>Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.</p> <p>Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies. In Pakistan, lentils are often consumed with Roti/bread or rice.</p> <p>&nbsp;</p> <p>In India, lentils soaked in water and sprouted lentils are offered to gods in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.</p> <p>&nbsp;</p> <p>In Italy and Hungary, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year, most likely because of their round, coin-like form.</p> <p>In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 81 B (3g)
Black Lentil Seeds Beluga
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Heinz 1350 Tomato Seeds - 2

1500 Seeds Heinz 1350 Tomato

Price €12.95 SKU: VT 101 (5g)
,
5/ 5
<h2><strong>1500 Seeds Heinz 1350 Tomato</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1500 (5g) seeds.</strong></span></h2> <p>Savor classic tomato flavor by adding this heirloom to your garden roster. One of the first Heinz-bred tomato seed varieties that was used to make Heinz ketchup, the Heinz Classic Heirloom tomato (also known as Heinz 1370) offers rich tomato flavor in large (approx 170g), juicy fruits ideal for slicing onto sandwiches or cooking into sauces or stews.</p> <p>Plants (120-150 centimeters high) thrive in many regions and adapt well to growing in large containers.&nbsp;Heinz Classic Heirloom plants bear fruit all season long but ripen the heaviest portion of the crop in summer. Stake these vigorous plants for the best results and easiest harvesting.</p> <p><strong>Nutritional Information</strong></p> <p>The red tomato is listed on most nutritional lists as a superfood. It is packed with the antioxidant vitamins A and C, potassium and the B vitamins for heart health, and above all a powerful carotenoid called lycopene. This phytonutrient, which is responsible for the bright red color of tomatoes, has been studied for its role in fighting various cancers, and its ability to lower cholesterol. When tomatoes are cooked, even more lycopene is made available. Lycopene has been shown to be especially effective when eaten with fat-rich foods such as avocado, olive oil, or nuts. There are the ingredients for a powerhouse salad!</p> <p>1 cup sliced raw red tomatoes:</p> <ul> <li>Calories: 32</li> <li>Carbohydrates: 7g</li> <li>Dietary fiber: 2g</li> <li>Sugars: 5g</li> <li>Protein: 2g</li> </ul> <ul> <li>Vitamin A: 30% DV</li> <li>Vitamin C: 38%</li> <li>Vitamin K: 18%</li> <li>Vitamin B6: 7%</li> <li>Folate: 7%</li> <li>Potassium: 12%</li> <li>Manganese: 10%</li> </ul> <p><strong>Light requirements:</strong>&nbsp;Full sun.</p> <p><strong>Planting:</strong>&nbsp;Space 18 to 36 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.) Plant deeply, burying 2/3 of the stem.</p> <p><strong>Soil requirements:</strong>&nbsp;Tomatoes need well-drained, nutrient-rich soil. Amend soil with compost or other organic matter prior to planting. Soil pH should be 6.2 to 6.8.</p> <p><strong>Water requirements:</strong>&nbsp;Keep soil consistently moist throughout the growing season. Moisture is critical to prevent cracked fruits and blossom end rot. Mulch soil to reduce water evaporation.</p> <p><strong>Frost-fighting plan:</strong>&nbsp;Tomato is a warm-weather crop—even a light frost will damage plants (28º F to 32º F). Protect newly planted seedlings by covering plants with a frost blanket.</p> <p><strong>Common issues:</strong>&nbsp;Pest-wise, watch out for tomato hornworms (big green caterpillars), slugs, pill bugs, rodents. In addition, humid weather invites fungal diseases like early blight and late blight. Plants may stop setting fruit when temperatures dip below 55˚ F or climb above 90˚ F. Blossom end rot can be a problem, as can misshapen fruit.</p> <p><strong>Harvesting:</strong>&nbsp;In general, perfectly ripe tomatoes show deep color but still feel firm when gently squeezed. Look up your specific variety for more details. Tomatoes do continue to ripen after being picked. Gently grab and twist until the tomato pulls free from the stem, or use a pair of clippers. Cut stems close to fruits.</p> <p><strong>Storage:</strong>&nbsp;Store picked tomatoes at room temperature indoors, or in a shady place outside. Never refrigerate tomatoes, because temperatures below 55° F cause flavor compounds to break down. Tomatoes will store longer if you allow stems and caps to remain in place until you’re ready to eat them. For peak flavor and nutrition, use within a week, although keeping time depends on how ripe fruit is when you pick it.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 101 (5g)
Heinz 1350 Tomato Seeds - 2
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Variety from Peru Wild tomato seeds (Solanum...

Wild tomato seeds (Solanum...

Price €1.85 SKU: VT 113
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<h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;" class=""><strong>Wild tomato seeds (Solanum pimpinellifolium)</strong></h2> <h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;"><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><strong>Petite, delicious red tomatoes that grow in abundance.</strong></p> <p>Red Currant tomatoes are the smallest edible tomato, each fruit weighing an average of just three grams and measuring just over a centimeter in diameter. The round, yellow fruits are notable for their intense sweet-tart flavor and firm, juicy texture. They have thin glossy skin with two inner cells that tend to be seedy but pack an exceptionally sweet, true tomato flavor due to their high levels of sugar and acid. The strong, sprawling indeterminate plants are disease resistant and high yielding, producing copious amounts of the tiny fruit throughout the season. The plants have small, delicate leaves with a more acrid odor than other varieties, and the stems of the plants are petite and lanky.</p> <p><strong>Seasons/Availability</strong></p> <p>Yellow Currant tomatoes are available in the summer and fall.</p> <p><strong>Current Facts</strong></p> <p>Red Currant tomatoes are members of the large and diverse Solanaceae family, also known as the Nightshade family, which includes more than three thousand known species. Currant tomatoes are botanically named Solanum Pimpinellifolium, an independent species of tomato, and one of two edible species alongside the common tomato, Lycopersicon esculentum. The miniature fruit hangs in clusters resembling currants, hence their name. There are numerous cultivars of Currant tomatoes, both Red and Yellow types, including Sweet Pea, Sugar Plum, and Hawaiian, which are considered to be among the sweetest varieties. Currant tomatoes have proven to be scientifically very valuable as they are closely related to one of the original wild species, which grows near the coasts of northern Peru, and their DNA has been the starting point for comparing gene evolution within the Solanaceae family. Although Currant tomatoes are a different species, they will readily cross with garden tomatoes, and because of their disease resistance and their habit of producing fruit in long trusses, Currant tomatoes have been cross­bred with other tomato types to create many of the modern cherry tomato cultivars.</p> <p>Days To Maturity: 60 days</p> <p>Fruit Weight: 1 ounce</p> <p>Sun: Full Sun</p> <p>Spread: 18 inches</p> <p>Height: 36-40 inches</p> <p>Sow Method: Indoor Sow</p> <p>Planting Time: Spring</p> <p>Sow Time: 6-8 weeks BLF</p> <p>Thin: 18 inches</p> <p>Life Cycle: Annual</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 113 (5 S)
Wild tomato seeds (Solanum pimpinellifolium)
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