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<h2>Pigeon pea seeds (Cajanus cajan)</h2> <h2>Price for Package of 10 (1.5g) seeds.</h2> The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America. It is consumed on a large scale in South Asia and is a major source of protein for the population of the Indian subcontinent. It is the primary accompaniment to rice or roti (flat bread) and has the status of staple food throughout the length and breadth of India. <h2>Origins</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> Cajanus cajan – 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> 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 (Cajanus cajanifolia) occur in tropical deciduous woodlands.[5] Archaeological finds of pigeon pea dating to about 3,400 years ago (14th century BC) have been found at Neolithic sites in Kalaburagi, Karnataka (Sanganakallu) and its border areas (Tuljapur Garhi in Maharashtra and Gopalpur in Orissa) and also the south Indian states such as Kerala, where it is called Tomara Payaru.[6] 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.[7] <h2>Cultivation</h2> Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. World production of pigeon peas is estimated at 4.49 million tons.[8] About 63% of this production comes from India.[9] 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. The total number of hectares grown to pigeon pea is estimated at 5.4 million.[8] India accounts for 72% of area grown to pigeon pea or 3.9 million hectares. Pigeon pea is an important legume crop of rainfed agriculture 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 cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume capable of symbiosis with Rhizobia, the bacteria associated with the pigeon pea enrich soils through symbiotic nitrogen fixation. 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. The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) 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. 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 Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop. John Spence, a botanist and politician from Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.[10] <h2>Seeds and chafe</h2> <h3>Dehulling methods</h3> 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: <h4>Wet method</h4> Involves water soaking, sun drying, and dehulling. <h4>Dry method</h4> 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 dal in Hindi, is done in mechanically operated mills. <h2>Uses</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 Daal/Pappu, 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> Dal/Pappu and rice, the twice-daily staple meal for most people in India and the Indian subcontinent.</div> </div> </div> Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with 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.[13] In India, it is one of the most popular 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 sambar. Whole pigeon peas are called arhar dal in Hindi. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.[14] <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> In some places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de guandules) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a traditional dish, especially during Christmas season. Jamaica also uses pigeon peas instead of kidney beans in their rice and peas dish, especially at Christmastime. Trinidad and Tobago and Grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the Atlántico department of Colombia, the sopa de guandú con carne salada (or simply "gandules") is made with pigeon peas. Unlike in some other parts of the Greater Caribbean, in The Bahamas 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.[15] In Thailand, pigeon peas are grown as a host for scale insects which produce lac, the key ingredient in shellac. Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare.[16] The woody stems of pigeon peas can also be used as firewood, fencing and thatch. 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.[17] <h2>Genome sequence</h2> 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 Indian Council of Agricultural Research. It was then followed by a global research partnership, the International Initiative for Pigeonpea Genomics (IIPG), led by ICRISAT 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.[18][19] 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.[20] The 616 mature microRNAs and 3919 long non-codingRNAs sequences were identified in the genome of pigeon pea. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 48 (1.5g)

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Variety from Serbia

Futog Cabbage Seeds Heirloom

€1.95 SKU: VE 25 (1g)

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<h2>Futog Cabbage Seeds Heirloom</h2> <h2>Price for Package of 200 (1g) seeds.</h2> Cabbage is cultivated in Futog from the times of 18 century, from the ages of the crowning of the empress Maria Theresia. From the year of 1760, there exist written documents describing the export of cabbage to Vienna. During the decades of cultivation of cabbage in Futog, a population was created that was different according to their quality properties from the others. Producers have begun in each harvest year to keep only the specified plants for seeds. The long-duration selection was responsible for the creation of the population called “Futoški kupus” (the Futog cabbage), which was important for the fresh consumption, and for souring, as well. The creation of this population, of course, contributed to the convenient agroecological conditions and geographic location of the district of Futog. The geographic region where the fresh Futog cabbage, as well as the sour Futog cabbage, are produced is the cadastral community of Futog.   The geographic region Futog is the settlement located of the most fertile part of Pannonian lowland, on the left coast of  The Danube, in Serbia. It is located in the middle of the course of the river of Danube, at its 1270 km. It is located about 10 km upstream, on the west side of Novi Sad, the capital city of the autonomous province of Vojvodina. Geographic region Owing to the influence of the specific geographic climate and to the traditional approaches which are applied during growing and souring, specific sensorial properties are obtained, which make the Futog cabbage, either fresh of sour, different with respect to the other related samples.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 25 (1g)

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Ornamental squash mix seeds

€2.20 SKU: VG 17

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Ornamental squash mix seeds (Cucurbita sp.)</h2> <h2>Price for Package of 10 seeds. </h2> Ornamental gourds are the gaily colored, oddly shaped, squash-like, hard-skinned fruits of plants belonging to several genera and species of the Cucurbitaceae family. They are closely related to the edible squashes and pumpkins, but included with Cucurbita are a different group of genera and species such as Lagenaria siceraria, Luffa cylindrica, Benincasa hispida, and others. DESCRIPTION Most of the fancy gourds have long, climbing, or creeping stems. They can be grown on trellises, arbors, and fences, thus making attractive display plantings. However, usually, the fruit rather than the growing plant is considered ornamental. These fruit are generally most useful and attractive as ornaments when the pulp dries and the shell becomes hard. There are many shapes and colors of these fancy gourds. Some are warty, some are smooth, some long, some round, some striped, and some banded. Most of them are not grown as vegetables, although some are edible if eaten at an immature stage, such as the luffa gourd (sometimes called running okra). A few of the edible squashes are quite ornamental when mature, such as the yellow crookneck squash and the turban (Turk's cap) squash. While the number of varieties is quite large, with new kinds being constantly raised from seed, the following kinds are more common. Cucurbita pepovar.ovifera • Pear gourds: Most of this kind are pear-shaped, but vary in color and markings. Some are white and smooth; some have dark and light green stripes; some have two colors, half yellow and half green; some with two colors have bands; others may be found with these different variegations in various combinations. Apple and orange gourds: These small, smooth, round gourds are white or orange and slightly flattened. Flat fancy gourds: These pumpkin shaped gourds are small (only 2-3 inches in diameter) and are orange or mixed with various shades of green. Warty-skinned fancy gourds: Small round gourds with warty surfaces colored white, green, yellow, or orange. Lagenariaspp. Siphon gourds: These have a large, 8 to 12 inch broad base and a long neck that curves back alongside the base toward the ground. They should be grown on the ground rather than trellises to prevent breaking the neck. Calabash pipe gourds: These are shaped much like a summer crookneck squash, except they are smooth-skinned. Dolphin gourd: These are light green and distinctly marked by ridges and unusual configurations. They are often displayed at fairs in Florida. Club gourds: These are long and shaped like bowling pins. Birdhouse gourds: These jug shaped gourds are often made into birdhouses. Bottle gourds: Typically, this kind is a combination of a broad round base, a bottle-neck, and a smaller round neck. There are many sizes, some holding as much as 2 gallons. Others Turk's cap (C. maxima): This 5 to 10 pound edible turban squash has a round orange bottom with the top one-third a protruding cream colored 'acorn' or 'navel'. The rind is relatively soft and fairly smooth. Luffa gourds (Luffa spp.): These are also called running okra and dish-rag gourd. Some fruits have sharp ribs running lengthwise. Luffas are from 1 to 2 feet long, and their best eating quality is when they reach 1 to 2 inches in diameter. When mature, the pulp dries to the consistency of fibrous sponge that may be made into ornamental items such as hats, or used for scrubbing. CULTURE Since they are so closely related to squashes and pumpkins, ornamental gourds may be grown throughout Florida. In North and Central Florida, plant as soon as the danger of killing frost is past. In South Florida, plant seeds in September through March. Gourds do best if grown on a trellis because of their vining nature and for prevention of fruit rots. Hills (1 to 2 seeds each) may be spaced 12 to 24 inches apart at the base of the trellis. If planted in an open garden, allow 4 feet between vines in the row and 4 feet between rows. Plant seed 1 to 2 inches deep. USE Unlike edible squash, which is picked in an immature stage, gourds should be allowed to mature and dry on the vine if possible. Cut specimens with a few inches of stem attached. Use sharp shears to harvest the gourds; never twist them from the plant. Once harvested, the fruits may be washed in mild, warm soapy water then rinsed and dried. A month or two of drying and curing in a dry, warm, airy room may be needed. Sunlight fades colors during drying. During curing, the thin film-like outer skin may be scraped off. Sometimes during curing, mold growths form on the shell in attractive patterns and may be retained for decorative effect. As ornaments, the gourds may be used with natural colors and shape unchanged, or they may be sanded and painted in imaginative colors and designs. The odd shapes of gourds inspire certain modifications, making them into figurines. For example, the calabash gourd is often called penguin gourd since it is easily made into a penguin figurine. In addition to ornamental value, many practical uses are made of them, such as hanging baskets, vases, fruit bowls, dippers, smoking pipes, birdhouses, and toys. </body> </html>

VG 17 (10 S)

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Bajaja Tomato Seeds

€1.65 SKU: VT 59

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Variety from America

Red Skin - White Flesh...

€1.95 SKU: P 247 RK

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Red Skin - White Flesh KENNEBEC Potato Seeds</h2> <h2>Price for Package of 10 seeds.</h2> Kennebec potatoes are medium to large in size and are long and ovate in shape with rounded ends. These red-skinned and white flesh tubers make excellent table potatoes. The fairly firm texture when boiled. They are highly recommended for fries and chips. Plants are compact and erect with pointed smooth leaves and; numerous big white flowers with slight reddish-purple tinge on backs. Potatoes can be grown from true seeds just as easily and reliably as tomatoes, peppers or eggplants. True potato seed is a new development offering the advantages of, lower cost than mini-tubers, completely disease-free, and always available at the right planting time for gardeners in any region. This is the new wave in potato culture. Start indoors in seedling trays. Fill each cell to 1cm (1/2") from the top with sterilized seed starting mix. Moisten with water and place one seed on the top of the soil per cell. Cover with vermiculite and water in. Note: Potato seeds require light to germinate, so do not bury. Optimal soil temperature for germination: 15-27°C (65-80°F). Seeds should germinate in 6-10 days. Starting Keep the soil evenly moist during germination, but allow free drainage so that excess water does not collect. Water before mid-day to allow foliage to dry completely by nightfall. Potato seedlings tend to stay prostrate immediately after emergence if they have 13 or more hours of daylight. As a somewhat longer stem is desired to ease transplanting, keep seedlings in about 12-hour light per day. During the last week expose seedlings to full sunlight to strengthen the stem. At optimal temperature, transplants will be ready 4 to 6 weeks after seeding. If field conditions are very different from indoor conditions, allow one week of hardening off. Water the plugs heavily the day before and day of the transplant, and transplant into moist soil. Growing Ideal pH: 5.0-6.0. Plant seedlings so that only the crown of its top, 2-5cm (1-2“) is above soil level, burying the whole plug and a good part of the stem of the seedling. Seedlings cannot be completely buried, the growing point needs to stay above ground. Space seedlings 10-25cm (4-10") apart in rows 75cm (30") apart. Wider spacing produces fewer, but larger tubers. Keep the area well-watered for several weeks after transplant. Hilling When seedlings reach 10-15cm (4-6") in height, they should be hilled, probably three weeks after transplanting. This operation takes soil from the centre of the row, and covers the seedlings up to half of their height, creating a small hill. It is best to work from the centre of the furrow towards the plants. Do not cut too deep into the soil near the plant to avoid root damage. Just before hilling, fertilizer can be applied near the base of the seedlings, and this will be covered when hilling. A second hilling and side dressing of balanced organic fertilizer should follow 3-4 weeks after the first, again depositing soil up to half the height of the plants. Again, increase the depth of the furrow in its centre and bring this soil on top of the small hill created in the first hilling operation. Harvest In the garden, potatoes can be harvested without destroying the plant if only a few potatoes are needed. Carefully scrape soil near the base of the stem until the skin of a potato is found, and pull it from the stolon. Consume it that day for a tasty and nutritious meal. If potatoes need to be stored for some time, remove the foliage 3 weeks before harvest. This "sets" (hardens) the skin, and it will store better as the thicker skin will reduce water loss from the tubers. Keep them dark up to 2 to 3 months at high humidity before eating. Seed Info In optimal conditions, at least 75% of the seeds will germinate. Usual seed life: 3 years. Per 100′ row: 200 seeds, per acre: 8.8M seeds. Diseases & Pests Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years. Companion Planting A worthy companion for beets, Brassicas, cucumbers, and onions. Avoid planting near peppers, pole beans, strawberries, and tomatoes. </body> </html>

P 247 RK

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Variety from America

White Skin - White Flesh...

€1.95 SKU: P 247 WK

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<h2>White Skin - White Flesh KENNEBEC Potato Seeds</h2> <h2>Price for Package of 10 seeds.</h2> These white-skinned and white flesh tubers make excellent table potatoes. The fairly firm texture when boiled. They are highly recommended for fries and chips. Plants are compact and erect with pointed smooth leaves and; numerous big white flowers with slight reddish-purple tinge on backs. Potatoes can be grown from true seeds just as easily and reliably as tomatoes, peppers or eggplants. True potato seed is a new development offering the advantages of, lower cost than mini-tubers, completely disease-free, and always available at the right planting time for gardeners in any region. This is the new wave in potato culture. Start indoors in seedling trays. Fill each cell to 1cm (1/2") from the top with sterilized seed starting mix. Moisten with water and place one seed on the top of the soil per cell. Cover with vermiculite and water in. Note: Potato seeds require light to germinate, so do not bury. Optimal soil temperature for germination: 15-27°C (65-80°F). Seeds should germinate in 6-10 days. Starting Keep the soil evenly moist during germination, but allow free drainage so that excess water does not collect. Water before mid-day to allow foliage to dry completely by nightfall. Potato seedlings tend to stay prostrate immediately after emergence if they have 13 or more hours of daylight. As a somewhat longer stem is desired to ease transplanting, keep seedlings in about 12-hour light per day. During the last week expose seedlings to full sunlight to strengthen the stem. At optimal temperature, transplants will be ready 4 to 6 weeks after seeding. If field conditions are very different from indoor conditions, allow one week of hardening off. Water the plugs heavily the day before and day of the transplant, and transplant into moist soil. Growing Ideal pH: 5.0-6.0. Plant seedlings so that only the crown of its top, 2-5cm (1-2“) is above soil level, burying the whole plug and a good part of the stem of the seedling. Seedlings cannot be completely buried, the growing point needs to stay above ground. Space seedlings 10-25cm (4-10") apart in rows 75cm (30") apart. Wider spacing produces fewer, but larger tubers. Keep the area well-watered for several weeks after transplant. Hilling When seedlings reach 10-15cm (4-6") in height, they should be hilled, probably three weeks after transplanting. This operation takes soil from the centre of the row, and covers the seedlings up to half of their height, creating a small hill. It is best to work from the centre of the furrow towards the plants. Do not cut too deep into the soil near the plant to avoid root damage. Just before hilling, fertilizer can be applied near the base of the seedlings, and this will be covered when hilling. A second hilling and side dressing of balanced organic fertilizer should follow 3-4 weeks after the first, again depositing soil up to half the height of the plants. Again, increase the depth of the furrow in its centre and bring this soil on top of the small hill created in the first hilling operation. Harvest In the garden, potatoes can be harvested without destroying the plant if only a few potatoes are needed. Carefully scrape soil near the base of the stem until the skin of a potato is found, and pull it from the stolon. Consume it that day for a tasty and nutritious meal. If potatoes need to be stored for some time, remove the foliage 3 weeks before harvest. This "sets" (hardens) the skin, and it will store better as the thicker skin will reduce water loss from the tubers. Keep them dark up to 2 to 3 months at high humidity before eating. Seed Info In optimal conditions, at least 75% of the seeds will germinate. Usual seed life: 3 years. Per 100′ row: 200 seeds, per acre: 8.8M seeds. Diseases & Pests Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years. Companion Planting A worthy companion for beets, Brassicas, cucumbers, and onions. Avoid planting near peppers, pole beans, strawberries, and tomatoes.

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CANDYTOM Cherry Tomato Seeds

€1.95 SKU: VT 23

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<div class=""rte""> <h2>CANDYTOM Cherry Tomato Seeds</h2> <h2>Price for Package of 5 seeds.</h2> Growing PICK A TOM tomatoes is the best way for newbies to ease into gardening. Anyone who loves tomatoes should try our Pick-a-Tom®. The Pick-a-Tom® cherry tomato is a (self pinching) bushy tomato plant. At the time of purchase, already 25 to 30 cherry tomatoes are growing on the plant and the first fruits are starting to develop their signature red color. You can instantly start picking your very own tomatoes. The plant is about 40 cm high. Perfect for on a windowsill, or when it gets warmer, outside on a terrace. If you follow the plant care tips you should be able to pick at least 40 tomatoes from your Pick-a-Tom® plant. But we have even gotten reports from people who picked over 150 from one single plant. These beautiful cherry tomatoes are great because they are freshly picked. Furthermore these tomatoes are extremely good for you! Tomatoes contain lycopene. Lycopene gives tomatoes their nice red color and even better, it helps protect you against cancer, heart and vascular problems and many other age related ailments. The Pick-a-Tom® is a great and flexible product which can be used in many different ways. Delicious when eaten directly after picking. But the tomatoes can also be used as an ingredient in many other dishes like pasta's and salads. These tomatoes are really juicy and also extremely healthy. Truly a great allround product. <h3>Care tips</h3> <h3>Repotting:</h3> To get the best plant performance from your Pick-&-Joy® plant, we recommend putting the plant into a larger pot with more good potting soil. This creates more space for the roots so they can spread out. As a result the plant will live longer and stay in better condition. Thereby creating greater reserves in the plant and encouraging more growth, blossoms and ultimately new fruits. <h3>Suitable place: </h3> Sunny, indoors or outdoors. <h3>Plant nutrition:</h3> Fertilizing the plant improves the lifespan of the plant. Please ask your local garden center for soluble fertilizers for vegetable plants. Add nutrition once or twice a week. <h3>Watering:</h3> Please water on a daily basis. We consider you have repotted the plant in a bigger pot as advised. If not, place the pot on a dish before watering. Water the plants until the pot is saturated. If the plant has been too dry for a while, put it in a bucket of water for half an hour. Make sure only the pot is underwater and not the plant itself. Afterwards let the pot drain. <h3>Sheltered spot:</h3> Never put the plant on a drafty or windy spot. <h3>Picking tips:</h3> The cherry tomatoes can be picked when they have a lovely red color. To pick the fruits detach the tomato and it’s crown from the stem by putting your thumb on the crown where it connects with the stem and gently break it off (Note: don’t pull the tomato straight off). <h3>Pollination:</h3> Insects play an important role in pollination; if the plant is located indoors, pollination can be encouraged by tapping the vine of flower cluster when blooming starts. </div>

VT 23

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Variety from India

Rakthashali Red Rice Seeds

€1.95 SKU: VE 103 RR (3.6g)

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<h2>Rakthashali Red Rice Seeds</h2> <h2>Price for Package of 100 (3,6 g) seeds.</h2> 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. 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. 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. 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. <h2>Varieties</h2> Varieties of red rice include: <ul> <li>Oryza longistaminata, also known as red rice</li> <li>Oryza punctata, also known as red rice</li> <li>Red rice, also known as 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 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 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 idlies and appams, and eaten plain.</li> <li>Ulikan or mini-angan, heirloom red rice from Ifugao and Kalinga, Philippines</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern Brazil (States of Rio Grande do Norte and Paraíba) since the 16th century.</li> </ul> Dishes Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 103 RR (3.6g)

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Rice Seeds (Mix Colors...

€1.95 SKU: VE 102 IR (3,6g)

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Variety from Italy

Arborio Rice Seeds

€1.45 SKU: VE 101 A (3.6g)

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Variety from Thailand

Black Rice Royal Pearl Seeds

€1.95 SKU: VE 108 BR (1g)

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<h2>Black Rice Royal Pearl Seeds</h2> <h2 class="">Price for Package of 50 (1g) seeds.</h2> Royal Pearl Rice is an aromatic rice with a nutty aroma. The delectable taste and smell of this rice is perfect for all types of dishes especially Asian and Thai cuisine. Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa is a grass with a genome consisting of 430Mb across 12 chromosomes. It is renowned for being easy to genetically modify, and is a model organism for cereal biology. Debates on the origins of the domesticated rice are numerous. In 2011, genetic evidence showed that all forms of Asian rice, both indica and japonica, sprang from a single domestication that occurred 8,200–13,500 years ago in China of the wild rice Oryza rufipogon.[5] A 2012 study, through a map of rice genome variation, indicated that the domestication of rice occurred in the Pearl River valley region of China. From East Asia, rice was spread to South and Southeast Asia.[6] Before this research, the commonly accepted view, based on archaeological evidence, is that rice was first domesticated in the region of the Yangtze River valley in China. The precise date of the first domestication is unknown, but depending on the molecular clock estimate, the date is estimated to be 8,200 to 13,500 years ago. This is consistent with known archaeological data on the subject. An older theory, based on one chloroplast and two nuclear gene regions, Londo et al. (2006) had proposed that O. sativa rice was domesticated at least twice—indica in eastern India, Myanmar, and Thailand; and japonica in southern China and Vietnam—though they concede that archaeological and genetic evidence exist for a single domestication of rice in the lowlands of China. Because the functional allele for nonshattering, the critical indicator of domestication in grains, as well as five other single-nucleotide polymorphisms, is identical in both indica and japonica, Vaughan et al. (2008) determined a single domestication event for O. sativa happened in the region of the Yangtze River valley. In 2003, Korean archaeologists alleged they discovered burnt grains of domesticated rice in Soro-ri, Korea, which dated to 13,000 BC. These antedate the oldest grains in China, which were dated to 10,000 BC, and potentially challenge the mainstream explanation that domesticated rice originated in China. The findings were received by academia with strong skepticism.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 108 BR (1g)

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